Not exact matches
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
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!
Combine the steak rub ingredients — garlic powder,
sage,
salt and 1/2
teaspoon of dried thyme — in a small ball and set aside.
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons
salt 3/4
teaspoon ground black pepper 1
teaspoon dried thyme or dried, rubbed
sage or poultry seasoning, crumbled 1
teaspoon garlic powder (not garlic
salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these
Roasted garlic and summer herb
salt blend: Harvest the last of your summer herbs, basil,
sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few
teaspoons of
salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and
salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
2 cups chicken or vegetable stock 3 - 4 cups water 1 bay leaf 2
sage leaves 1 sprig fresh thyme, leaves removed, stems discarded a dozen medium cloves of garlic, smashed peeled, and chopped 1
teaspoon fine grain sea
salt
2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2
teaspoon salt, or more according to your taste few twists of freshly ground pepper large stem of thyme, left intact 1/2
teaspoon fresh thyme leaves 1 large stem fresh
sage (about 8 to 10 leaves), left intact
1 pan Cracked Pepper Cornbread, crumbled 8 slices bacon 2 tablespoons olive oil or grape seed oil, divided 2 1/2 cups yellow onions, chopped 4 stalks celery, chopped 3 tablespoons fresh
sage, chopped, or 2
teaspoons dried
sage 1 tablespoon fresh thyme, chopped, or 1
teaspoon dried thyme 1 1/4 cups dried cranberries 3 cups tart apples (Granny Smith, Pink Lady, McIntosh), peeled and chopped 1 cup gluten - free, dairy - free turkey or chicken broth 1
teaspoon salt - Pepper, to taste, optional 1 egg, beaten - Pan drippings, to finish
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic, finely minced 1/4 cup onion, finely chopped 1
teaspoon salt 1
teaspoon black pepper 1/4
teaspoon dried
sage 1/4
teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
You could use pork or chicken and blend with 1
teaspoon sage, 1
teaspoon garlic powder, 1
teaspoon fennel, 1
teaspoon salt, 1/2
teaspoon black pepper.
carrots, pumpkin, sweet potato, green tops of spring onions, chives,
sage, oregano, tomatoes, small celeriac plus a few stalks, small long red chilli,
salt, fresh ground black pepper, 1 whole star anise,
teaspoon of turmeric.
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2
teaspoons marjoram or 1/2
teaspoon rubbed
sage 1/2
teaspoon thyme 1/2
teaspoon salt 1/2
teaspoon white pepper 1/4
teaspoon ground allspice 1/4
teaspoon ground cinnamon 1/4
teaspoon ground nutmeg 1/4
teaspoon ground fennel seeds ⅛
teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
Sprinkle with dried
sage and 1
teaspoon salt.
In a small dish, combine 2 tablespoons of extra virgin olive oil with a
teaspoon of thyme leaves, parsley and crushed rosemary leaves, 1/2
teaspoon each of rubbed
sage, black pepper and sea
salt.
1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2
teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley,
sage, thyme, chives) 1/4
teaspoon ground cumin 1/4
teaspoon ground black pepper 4 eggs, separated
Add the onion, celery, bell pepper, garlic,
sage, thyme, and 1⁄4
teaspoon of the
salt and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
In a large bowl, mix the pork, wine, fennel seeds, garlic, onion,
sage, 1
teaspoon of the pepper, 1
teaspoon of the
salt, and the EVOO.
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1
teaspoon fennel seeds 1
teaspoon granulated garlic 1
teaspoon granulated onion 1
teaspoon ground
sage 2
teaspoons coarsely ground black pepper 1 1/2
teaspoons kosher
salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1
teaspoon vanilla extract 1
teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
4 parsnips 5 carrots 3 tablespoons olive oil 2
teaspoons minced fresh rosemary 2
teaspoons fresh minced
sage 1
teaspoon kosher
salt or to taste 1/2
teaspoon ground black pepper
Combine squash, 1 tablespoon oil,
sage, whole unpeeled garlic cloves, 1/2
teaspoon salt, and black pepper in a large bowl; toss to coat.
Sage Roasted Nuts 2 cups mixed nuts (pecans, walnuts and almonds) 1 cup fresh sage leaves 1 tablespoon olive oil 1/4 teaspoon and a generous pinch
Sage Roasted Nuts 2 cups mixed nuts (pecans, walnuts and almonds) 1 cup fresh
sage leaves 1 tablespoon olive oil 1/4 teaspoon and a generous pinch
sage leaves 1 tablespoon olive oil 1/4
teaspoon and a generous pinch
salt
2 large acorn squash, halved and seeded 2 tablespoons butter, melted 2 cloves of garlic, chopped 1/2
teaspoon ground
sage, divided 1 pound pork sausage 1/2 cup onion, finely chopped 1 celery stalk, chopped 1 cup mushrooms, chopped 1 apple, cored and chopped 1/2 cup plain bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pumpkin seeds handful of dried cranberries
salt and pepper 1 egg, beaten
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4
teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons
sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher
salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2
teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher
salt and freshly ground pepper (to taste)
1 small butternut squash, (1 to 1 1/2 pounds) seeded, peeled, and cut into 1 - inch cubes1 medium onion, cut into 1 / 2 - inch wedges1 1/2 tablespoons olive oil1 / 2
teaspoon kosher
salt, plus more for the pasta water4 ounces sliced bacon1 pound store - bought bowtie pasta or 1 1/4 pounds homemade4 tablespoons (1/2 stick) unsalted butter, cut into chunks10 fresh
sage leaves1 / 2 cup finely grated Parmesan cheeseFreshly ground pepper 1.
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped
Salt 6
sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved
sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4
teaspoon fennel seeds, 1/4
teaspoon coriander seeds, and 1/4
teaspoon black peppercorns) Freshly ground white pepper
ingredients BUTTERNUT SQUASH RAVIOLI WITH
SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to ta
SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4
teaspoon ground nutmeg 1/4
teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh
sage leaves Kosher salt and freshly ground black pepper (to ta
sage leaves Kosher
salt and freshly ground black pepper (to taste)
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed and small diced 2 large baking apples, peeled and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh
sage 1 tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4
teaspoon Kosher or sea
salt 1/2
teaspoon freshly cracked black pepper
You just combine 1 pound ground pork a
teaspoon each of fennel seeds, dried
sage, garlic powder,
salt and a little pinch of red pepper flakes.
1 cup of hazelnuts, soaked (overnight, or for 3 hours min) 2 cups of water 2 tablespoons of ghee OR olive oil 3 tablespoons of brown rice flour 1/2
teaspoon of kosher
salt 1/2
teaspoon of nutmeg 5
sage leaves, minced 5 sprigs of thyme, leaves removed and minced 1 spring of rosemary, leaves removed and minced lots of freshy cracked black pepper
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1 cup chopped onion 1 cup diagonally sliced carrot 1 green bell pepper, chopped 3 cups diced tomato 2 cups diced peeled butternut squash (about 1 small) 1/2 cup sliced mushrooms 1 zucchini, sliced 2 cups water 1/2
teaspoon salt 1/4
teaspoon black pepper 2 (16 - ounce) cans fat - free, less - sodium chicken broth 1 (16 - ounce) can cannellini beans, rinsed and drained 2 garlic cloves, minced 2 cups small broccoli florets 2 cups thinly sliced collard greens 1/2 cup uncooked small seashell pasta 2
teaspoons dried
sage 3/4
teaspoon dried thyme
6 cups gluten - free bread cubes (about half a 2 - to 3 - pound loaf) 3 tablespoons extra virgin olive oil 1/2 cup chopped onion 1/2
teaspoon ground nutmeg 2
teaspoons sage 1/2
teaspoon marjoram 1/2
teaspoon salt 1
teaspoon pepper 1 cup chopped carrots 1 cup chopped celery 2 cups chopped and peeled apples 1/4 cup dried cranberries 1/2 cup chopped pecans or walnuts, optional 1/4 cup flaxseed meal 2 cups gluten - free vegetable broth
mushrooms, sliced 1 apple, peeled and diced 2 - 3
teaspoons or more garlic powder (to taste) 2 - 3
teaspoons sage or more (to taste) 1
teaspoon rosemary, chopped 1
teaspoon thyme 1
teaspoon turmeric 1
teaspoon black pepper 2
teaspoons of pink
salt or more (to taste) 1/2 cup coconut oil, or organic, grass fed butter
Ramen Dry Spice Mix 2
teaspoons tumeric 2
teaspoons dried
sage 2
teaspoons dried parsley / leek / fenugreek mixture, or just dried parsley 1
teaspoon onion powder 1/2
teaspoon garlic powder 1/2
teaspoon celery seed (ground) 1/2
teaspoon salt (optional) 1/8
teaspoon cayenne pepper 1/8
teaspoon ground nutmeg
1 pound grass - fed ground beef 1/4 pound beef heart, minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 medium carrot, peeled and grated 1
teaspoon Dijon mustard 1/2
teaspoon thyme 1/2
teaspoon sage 1
teaspoon sea
salt 1/4
teaspoon black pepper Couple shakes red chili flakes or dash of chili powder 1 egg
Meanwhile, add 2
teaspoons salt, 1 1/2
teaspoons pepper,
sage, thyme, marjoram, smoked paprika, and optional pepper flakes to turkey; chop and stir to incorporate into turkey with spatula to combine and cook, turning heat to medium.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1
teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh
sage leaves 1
teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf
salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme,
sage and flat - leaf parsley — for garnish
WHOLE GRAINS RICE QUICK COOK Slow - Cooker Pumpkin Risotto Recipe from EatingRules.com INGREDIENTS 2 tablespoons olive oil 2
teaspoons dried
sage 1 tablespoon crushed garlic 1/2 cup chopped onion 1-1/2 cups Arborio rice 4 cups vegetable broth (or water) 2
teaspoons salt 1
teaspoon pepper 2 cups roasted pumpkin -LSB-...]
Sprinkle with the remaining
sage, drizzle with the remaining oil, and season with 1/4
teaspoon each
salt and pepper.
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2
teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried
sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2
teaspoon sea
salt, 1 tablespoon olive oil, and 1/2
teaspoon pepper powder, and mix them all up.
Sprinkle with half the
sage, drizzle with 1
teaspoon oil, and sprinkle with 1/4
teaspoon each
salt and pepper.
Ingredients 4 Russet potatoes 4 garlic cloves, thinly sliced 4 tablespoons butter, melted (can substitute olive or coconut oil) 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh
sage, chopped 1/4
teaspoon salt
2 large red - skinned sweet potatoes (about 2 pounds) 1
teaspoon sea
salt 1/2
teaspoon ground nutmeg 1/4
teaspoon freshly ground black pepper, plus extra for serving 2-1/2 to 3-1/2 cups all - purpose flour, plus extra for rolling 1/2 cup vegan margarine 1/2 cup fresh
sage leaves
biscuits 1 cup spelt flour (light or whole) 1/4 cup organic yellow corn flour 1/2
teaspoon baking soda 1
teaspoon sea
salt 2 tablespoons fresh
sage leaves, finely chopped 1 garlic clove, grated (or 1/4
teaspoon garlic powder) 1/4 cup quality olive oil 1/4 cup plain plant milk 1
teaspoon apple cider vinegar
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh
sage leaves, coarsely chopped 1
teaspoon coarse
salt 3/4
teaspoon coarsely ground black pepper 2
teaspoons minced fresh thyme 1
teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled if using)
2
teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2 cups) 4 stalks celery, diced (about 1 1/2 cups) 4 small red potatoes, diced (about 1 1/2 cups) 1 small zucchini, diced (about 1 cup) 1 small turnip, diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1
teaspoon minced fresh rosemary 1
teaspoon minced fresh thyme leaves 1
teaspoon minced fresh
sage leaves 2 tablespoons chopped fresh flat - leaf parsley 1 bay leaf 1/2
teaspoon caraway seeds, or more to taste Generous pinch smoked
salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to t
salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper
Salt to t
Salt to taste
1 cup buckwheat flour 1 cup barley flour 3
teaspoon salt (level - not heaping - even below level) 6 tablespoons olive oil (I used 2 tbp basil EVOO, 4 tbsp regular EVOO) 4
teaspoon dried Rosemary (or any other herb) 2
teaspoon dried dill 2
teaspoon dried basil 2
teaspoon dried
sage 2
teaspoon dried thyme 2.5 cup water Mix all ingredients well leaving no lumps.
1 pound ground chuck 1/2 pound pork sausage 1 egg 1/2 cup oat bran 1 green pepper, diced fine 1 large celery rib, finely chopped 1 medium carrot, shredded 1 medium onion, finely chopped 8 ounces tomato sauce 1/4
teaspoon dry mustard 1/4
teaspoon ground
sage 1/4
teaspoon dried thyme 1
teaspoon salt or Vege - Sal 1/4
teaspoon pepper 1/8
teaspoon nutmeg
1/2 cup finely diced onions 1/2 cup finely diced celery 1/2 cup finely diced carrots 2 garlic cloves; minced 2 tablespoons unrefined corn oil 1/2
teaspoon ground
sage 1/4
teaspoon dried basil 3 tablespoons vegetable stock base (dried) 1
teaspoon sea
salt 1/8
teaspoon black pepper 1 cup water 2 cups cubed dry whole wheat bread
1⁄2 cup extra-virgin olive oil 1⁄2 cup finely chopped shallots 1 cup fresh or frozen cranberries (thawed if frozen) 1⁄4 cup balsamic vinegar 1
teaspoon chopped fresh rosemary leaves 1 fresh
sage leaf, chopped 1⁄3 cup water 1 tablespoon maple syrup 1⁄2
teaspoon sea
salt
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1
teaspoon tumeric 1
teaspoon onion power 1
teaspoon garlic powder 1
teaspoon dried
sage 1/2
teaspoon dill 1/2
teaspoon thyme 1/4 to 1/2
teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk