Sentences with phrase «teaspoon turmeric»

However, if you don't feel like doing it, you could replace it by stirring about 1/4 teaspoon turmeric powder directly into the yogurt.

After you wash the fish, sprinkle 1/2 teaspoon turmeric powder and 1/2 teaspoon salt over it and rub it in so all the pieces are evenly coated.

6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves for garnish

1 can of red kidney beans 1 tablespoon vegetable oil 1 teaspoon turmeric Salt to taste 1 cotton cloth (for straining)

Ingredients 150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long -LSB-...]

Print Socca pizza with purple sweet potato hummus Ingredients Socca 1 cup chickpea flour 1 cup water 1/2 teaspoon turmeric garlic powder optional salt to taste Purple sweet potato hummus 1 cup roasted purple sweet potato 3 tablespoons sesame seeds toasted 1 tablespoon sunflower seeds -LSB-...]

2 cups leftover mashed potatoes 1/2 large red bell pepper, finely diced 4 scallions, thinly sliced 1 large egg 1 1/2 tablespoons all - purpose flour 1 teaspoon ground cumin 1 teaspoon ground coriander 1 1/2 teaspoons turmeric powder Vegetable oil, for frying 1/3 cup yogurt (plain or Greek) 1/4 cup minced cilantro, or more to taste 1 jalapeno, minced (with seeds for hotter sauce, without for milder) 2 tablespoons fresh lime juice Salt, to taste

1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry powder 1/4 teaspoon turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of cream or a dollop of creme fraiche

2 tablespoons olive oil 400g organic chicken breasts cut into 1 cm pieces 100 - 150g dried green lentils 1 good sized onion 2 teaspoons garam masala 1 teaspoon turmeric half a teaspoon cinnamon 1 tablespoon grated ginger 2 cloves of garlic crushed or finely chopped 1 400g tin of chopped tomatoes 200 ml chicken stock 2 tablespoons organic Greek yogurt Fresh coriander Basmati rice or cauliflower rice

For the Pasta Dough 3 1/2 cups Flour, plus more for kneading and rolling 5 Eggs 1/4 teaspoon Turmeric Zest of 3 Lemons

(makes 4/5) 2 cups chickpea flour 2 1/2 cups almond milk or water 1 tablespoon psyllium husk (optional) 2 tablespoons nutritional yeast (optional) salt + pepper 1/2 teaspoon turmeric favourite vegetables (onion / tomato / pepper works well)

Ingredients • 2 cups almond milk • 1 - inch piece ginger — sliced (optional) • 2 - 3 teaspoons sweet miso paste • 2 teaspoons raw honey • ⅛ teaspoon turmeric (optional) • black pepper — if using turmeric, for optimal absorption

Print Red lentil, squash and sweet potato stew with vegetables Ingredients Stew 130 g red lentils 2 cups leeks chopped 2 cups squash chopped 1 cups sweet potato chopped 2/3 cup chickpeas cooked 2 tablespoons olive oil 2 - 3 bay leaves 1/2 teaspoon turmeric thumb - sized ginger -LSB-...]

Also add the chilli powder and 1/2 teaspoon turmeric water.

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

1 tablespoon coconut oil 1 teaspoon cumin 1/4 teaspoon turmeric Pinch Himalayan salt 6 chicken thighs 1/2 cauliflower, chopped into pieces, steamed Cos lettuce Parsley Spring onion

tub Boulder Organic Red Lentil Dahl Soup 1/2 lb ground lamb 1/4 teaspoon cumin 1/4 teaspoon turmeric Salt to taste 1... Continue reading →

5 medium - sized onions, sliced 1 cup chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup chopped green and yellow peppers 1 cup chopped spinach 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 teaspoons dried fenugreek leaves 1/2 teaspoon chili flakes 3 tablespoons garlic paste 3 tablespoons ginger paste 1 1/2 teaspoons turmeric powder 2 cups chickpea flour 1/3 cup cornstarch Salt, as needed for seasoning Soybean or Vegetable oil, for frying

4 from 2 votes Print Socca pizza with arugula pesto and vegetables Ingredients Crust 1 cup chickpea flour 1 cup water 1/3 teaspoon turmeric garlic powder to taste, optional salt to taste Arugula pesto 80 g cashews previously soaked for minimum 2 hours 1.5 cup -LSB-...]

2 tablespoons vegetable or olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to taste

1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)

1 28 ounce can organic diced tomatoes (or 4 fresh tomatoes — peeled, seeded and diced) 4 tablespoons olive oil 4 cups chopped onion 6 medium cloves garlic, diced 4 cups sweet potato, peeled and diced 2 celery stalks, minced 2 teaspoons salt 4 teaspoons paprika 2 teaspoons turmeric 2 teaspoons basil 2 «dashes» of cinnamon cayenne to taste 2 bay leaves 6 cups stock or water 1 medium bell pepper, diced 3 cups (or 2 cans) cooked chickpeas, rinsed and drained

Recipe and photo by Emma Frisch Prep Time: 5 minutes Cook time: 30 minutes Yield: 6 servings Ingredients: Ghee — 1.5 teaspoon Coriander seeds — 1.5 teaspoons Fennel seeds — 1.5 teaspoons Cumin seed — 1 teaspoon Turmeric powder — 1.5 teaspoons Cumin powder — 1 teaspoon Split mung dahl — 1 cup Basmati rice -LSB-...]

1 cup brown rice, soaked rinsed 2 1/2 cups vegetable broth 3 shallots or 1/2 yellow onion, chopped 1 carrot — chopped 1 - 2 cups diced free range, wild chicken (optional) 2 tablespoons avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro — chopped

1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pan

1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt

Stir in the garlic, 2 teaspoons ginger, 3/4 teaspoon turmeric and 1/8 teaspoon crushed red pepper, and cook for 1 minute.

Requirements: 1 teaspoon turmeric, 1 teaspoon cinnamon, 1 teaspoon ginger, 2 small cups water, 1 teaspoon of honey.

Requirements: Juice of half a lemon, 1/4 teaspoon turmeric, a teaspoon of honey, a teaspoon of coconut oil, 1 cup of hot water, which can be optionally replaced with milk.

2 pound bag frozen yellow corn, defrosted 1 small potato, peeled and diced 1/4 cup raw, unsalted cashews 1 medium shallot, minced 2 teaspoons turmeric powder 1 tablespoon plus 1 teaspoon salt 1 teaspoon coriander seeds 1 teaspoon ground black pepper 7 cups water

1/2 a head of cauliflower 1 — 2 teaspoons turmeric 1/2 teaspoon freshly cracked black pepper sea salt to taste grapeseed or mustard oil for drizzling

3/4 cups unroasted cashews, soaked in water for 2 hours 2 teaspoons olive oil 1 small yellow onion, diced medium 2 cloves garlic, minced 2 cups vegetable broth 1 1/2 tablespoons organic cornstarch 1 tablespoons nutritional yeast (optional) 1 roasted red peppers (jarred or homemade) 1 tablespoons tomato paste 1 1/2 teaspoons pizza seasoning (see note) 1/2 teaspoon salt 1 teaspoon ground mustard 1/2 teaspoon turmeric

1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro

6 pounds medium cucumbers 1 1/2 cups sliced onions 2 large garlic cloves, left whole 1/3 cup canning salt 2 trays of ice cubes or crushed ice 4 1/2 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed 3 cups white vinegar

3 to 4 pound baking pumpkin 1/2 medium white onion, chopped 1 whole red pepper, chopped 2 tablespoons red curry paste 2 teaspoons turmeric 2 teaspoons paprika 1 teaspoons ground cumin 2 cups water 1 (14 - ounce) can coconut milk Salt and pepper

If you'd like a substitute, Iron Chef and The Kitchen co-host, Geoffrey Zakarian, suggests combining 1/2 teaspoon paprika with 1/4 teaspoon turmeric, which is also known as Indian saffron.

4 cloves garlic, minced 1/2 teaspoon salt 1 teaspoon turmeric 2 teaspoons Cape Curry Powder (see recipe, here) 2 fresh orange leaves (or substitute 2 bay leaves) 1 large piece fresh ginger, peeled and minced 2 tablespoons vinegar 1 teaspoon tamarind paste (or substitute 1 tablespoon lemon juice) 1 teaspoon sugar 1 pound lamb, cubed 2 tablespoons vegetable oil 2 onions, sliced fine 1 cup water

1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower

3 tablespoons vegetable oil 4 onions, chopped 1 small piece of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro for garnish