2 celery stalks, chopped 1 onion, chopped 1 carrot, peeled and cut into 1 inch pieces 2 medium potatoes, peeled and cut into small pieces 2 tomatoes, diced 2 tablespoon of all - purpose flour 2 tablespoon of oil 2 bay leaves 3 cloves garlic, minced 6 cups of water 1/2
teaspoon pepper salt
1/4
teaspoon pepper Salt to taste.
Not exact matches
Toss the sweet potatoes with 4 cloves of roughly chopped garlic, 1 Tablespoon grapeseed oil, 1/4
teaspoon salt and dash
pepper.
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell
pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili
pepper or more to taste — seeded, or 1/4
teaspoon red
pepper flakes dash of cayenne
pepper — optional 1/2
teaspoon sea
salt large handful fresh basil leaves, plus more for garnish
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2
teaspoon dried oregano about 1 lb diced plum tomatoes 1/2
teaspoon coconut sugar pinch red
pepper flakes sea
salt and freshly ground black
pepper
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1
teaspoon freshly ground nutmeg 1
teaspoon freshly ground cinnamon 1
teaspoon salt (or more, to taste) 1 tablespoon freshly ground black
pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
1
teaspoon cayenne powder 1
teaspoon cumin powder 1
teaspoon coriander powder 1/4
teaspoon cardamom powder 1/4
teaspoon cinnamon powder 1
teaspoon freshly ground black
pepper 1
teaspoon sugar 1/4
teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly chopped 1 large apple (any kind)-- cored and roughly chopped, reserve 1/4 for garnish 1 handful fresh cilantro leaves 1/2 small chili
pepper — seeded 1/2
teaspoon ground coriander freshly ground black
pepper and
salt to taste
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne
pepper 1
teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2
teaspoon salt 1/4
teaspoon freshly ground black
pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1
teaspoon dried Mexican oregano or 2
teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1
teaspoon salt 2
teaspoons sugar 1
teaspoon tamarind concentrate 1
teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2
teaspoon salt 1/2
teaspoon freshly ground black
pepper 2
teaspoons soy sauce 6 cups coconut milk, recipe here
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1
teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon olive oil 1
teaspoon oregano 7 cups water 1
teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic, chopped Bay leaf 1
teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped
Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and
pepper to taste Garnish: 2 cups crisp croutons
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil sea
salt and freshly ground black
pepper 1/4
teaspoon to 1
teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach
Toss the parsnips with 1 tablespoon of oil, 1/4
teaspoon of
salt and
pepper to taste.
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry
pepper or another hot
pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1
teaspoon sea
salt freshly ground black
pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
1 yellow wax hot
pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1
teaspoon salt 1/4
teaspoon ground cumin 1/4
teaspoon dried thyme 1
teaspoon commercial West Indian masala 1
teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)
While these cook slice the mushrooms into pieces and gently stir fry them with olive oil,
salt, two
teaspoons of apple cider vinegar and the chopped jalapeño
pepper (remember to discard the seeds before chopping).
2
teaspoons coarse kosher
salt 2
teaspoons ground cayenne
pepper 1/2
teaspoon freshly ground black
pepper 1/2
teaspoon chile powder 1/2
teaspoon hot smoked paprika 1/2
teaspoon garlic powder 1/2 cup mint leaves, minced
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2
teaspoon lemon zest 1⁄4
teaspoon dried oregano 2 egg yolks Sea
salt and freshly ground black
pepper, to taste 1⁄4 cup grated Parmesan cheese
1 pound firm tofu 1 cup vegetable stock Pinch
salt 1 clove garlic, minced 1
teaspoon thyme 1
teaspoon freshly ground black
pepper Jerk Sauce (see recipe)
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2
teaspoon salt 1/2
teaspoon powdered cardamom 1/2
teaspoon freshly ground black
pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
1/3 cup Spicy Southwestern Peanut Better 2/3 cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2
teaspoon coarse
salt 2 large sweet onions, sliced into rings 1/4 inch thick 1/2
teaspoon cayenne
pepper
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8
teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red
pepper flakes, marjoram, parsley)
salt and
pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
3 garlic cloves 4 oz sun - dried tomatoes 1 lb chicken breast tenderloins
salt paprika basil 1 cup half and half 1 cup mozzarella cheese, shredded 8 oz penne pasta 1/4
teaspoon red
pepper flakes
For example, if a recipe calls for 1
teaspoon salt and 1/2
teaspoon pepper ~ just add 1 1/2
teaspoons for your
salt and
pepper mixture.
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2
teaspoons paprika 1
teaspoon cumin 3/4
teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1
teaspoon sea
salt Scant 1/4
teaspoon black
pepper 2 - 3 tablespoons chopped cilantro 1
teaspoon lemon zest
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2
teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black
pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
For the vinaigrette: 1/4 cup grapeseed oil Juice of 2 lemons 1 tablespoon Dijon mustard 1/4
teaspoon cayenne
pepper, or to taste Pinch of dried oregano
Salt and
pepper to taste
Sprinkle each filet and both sides with 1/4
teaspoon salt, 1/4
teaspoon pepper, 1/4
teaspoon garlic powder, and 1/4
teaspoon paprika.
Mix ricotta, egg, lemon zest, 1/2
teaspoon salt, black
pepper, and red
pepper flakes in a bowl until smooth.
Stir in remaining heavy cream and season with 1⁄4
teaspoon salt and
pepper as desired.
2
teaspoons ground cumin 1
teaspoon ground ancho
pepper (or any mild ground red chili) 2 tablespoons nutritional yeast (optional) 1/4
teaspoon salt 1 tablespoon fresh lemon juice
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2
teaspoon dried sage 1/2
teaspoon dried thyme 1/2
teaspoon ground marjoram, oregano or basil 1/2
teaspoon ground cumin or dry mustard 1/4
teaspoon ground black
pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1
teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
On the jar was the recipe — «An egg, 2 tablespoons lemon juice or vinegar,
teaspoon each mustard,
salt, sugar dash of
pepper.
Toss in the greens, garlic and zest, along with 2 tablespoons of extra virgin olive oil, 1/3 cup of milk, and a half
teaspoon each of
salt &
pepper.
15 ounces low fat ricotta cheese 2 cups part - skim mozzarella cheese, shredded (divided) 1/2 cup Parmesan cheese, shredded (divided) 1 egg, lightly beaten 1 (16 - ounce) bag frozen spinach, thawed, chopped and drained well 3 - 4 garlic cloves, grated or minced 2
teaspoons Italian herb seasoning
Salt and
pepper to taste 1 (25 - ounce) jar pasta sauce 9 to 12 no - boil uncooked lasagna noodles
Place on the other baking sheet with the sliced onions and toss with olive oil, 1/2
teaspoon salt and
pepper to coat, just like you did with the potatoes.
Fish: 1 cup flour 1
teaspoon garlic powder
Salt and
pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken
1/4 cup extra virgin olive oil 2 skinless boneless chicken breasts, cleaned and pounded thin 2 sections of Laughing Cow Cheese (regular, light, or herbed) 2
teaspoons Italian seasoning 1/2 cup of your favorite bread crumbs
Salt and
pepper to taste
I like to add a
teaspoon of dried sage, about 1/2 tsp dried thyme,
salt, and
pepper, so I put that in the printable recipe below, but don't be afraid to play around with your own favorites!
Toss
peppers and garlic with just a few
teaspoons of olive oil and sprinkle with a little
salt and
pepper.
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1
teaspoon salt, divided Fresh black
pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet
peppers or 1 large red
pepper diced 3 cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic powder 2
teaspoons Mrs. dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste
1 dozen eggs, hard boiled and cooled in ice water 1 cup mayonnaise 2
teaspoons truffles in oil
salt and
pepper 1/2 cup chopped fresh chives (reserve a bit for garnish)
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1
teaspoon chili powder 1
teaspoon dried oregano 1/4
teaspoon cayenne
pepper (optional) 1/2 tsp plus 1/8 tsp fine sea
salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell
pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
Fold in the rosemary and season with remaining 1/4
teaspoon salt and
pepper.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye •
Salt • Cracked black
pepper • 1/4
teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2
teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
Toss the vegetables with 1 tablespoon olive oil, 1/2
teaspoon salt and 1/4
teaspoon pepper.
Add freshly ground black
pepper, another
teaspoon of
salt, or more or less to taste.
Place the pumpkin seeds, kale, lemon zest, garlic, 1/2
teaspoon sea
salt and 1/4
teaspoon pepper in a food processor.