Take tortillas one - by - one, filling them with 3 - 4 tablespoons of shredded chicken, 1 - 2
teaspoons of onion, and 1 tablespoon of cheese.
Ingredients For The Chicken: 4 chicken breasts (pounded 1/2 - inch thin) 2
teaspoons each of onion powder and garlic powder 1 tea...
To make the blackening rub, add 1 teaspoon of dried parsley to a bowl, also add 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, 1
teaspoon of onion powder and a generous teaspoon of smoked paprika, mix everything together until well mixed
Add 4 ounces of cream cheese into a bowl, dice 4 ounces of smoked salmon, which is about 2 slices (the easiest way to dice up smoked salmon is to roll up each slice like a cigar, cut it right down the middle and then thinly slice it), then add the diced smoked salmon to the bowl with the cream cheese, next add 1/2 teaspoon of dried dill, 1/2
teaspoon of onion powder, season with freshly cracked black pepper and mix everything together until well mixed, cover with seran wrap and add to the fridge for at least 15 minutes
Ingredients: For the soup: 1/2 cauliflower, chopped 1 celeriac, peeled and sliced into chunks 1 1/2 liters of vegetable stock 1/2 teaspoon of garlic powder 1/2
teaspoon of onion powder 1/2 teaspoon... Continue Reading →
2cups flax seed meal 1cup super grains (red, white quinoa, millet and buckwheat, comes mixed — from whole foods) 1cup spelt flour 1 / 2cup garbanzo flour 1 teaspoon baking powder 1 1/4
teaspoon each of onion and garlic powders 1/2 t white pepper 1/3 cup olive oil 1 2/3 cup water
Great recipe, put all the ingredients in and added two cloves of garlic, 1 teaspoon basil, teaspoon parsley, two teaspoons of black pepper powder, instead of tomato puree i used passata,
teaspoon of onion powder and beef mince, it was well appreciated by my teenage daughter who is a fussy eater, thanks for this recipe:)
For Vinaigrette — whisk together the juice of one lemon, 1/8 cup of Rice Wine Vinegar, 1 tablespoon of Dijon mustard, 1/2 teaspoon of Cayenne pepper, 1
teaspoon of onion powder, Sea salt and pepper to taste and 1/4 cup of olive oil.
Not exact matches
Meanwhile, mix together 1 clove
of finely mined garlic with 2 Tablespoons minced
onion, 1/2
teaspoon of salt, and 2/3
of the lime juice.
10 small dried red chiles, such as piquins, stems removed 2
teaspoons ground cumin 2
teaspoons ground coriander 2 small
onions 1
teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1
teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
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
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 croutons
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)
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)
2 cups
of pumpkin, chopped 1 red
onion, chopped 1 cup freshly ground flax meal 1 cup almond meal 2 cups water 2 tablespoons nutritional yeast 2
teaspoons garlic powder 1/2
teaspoon cumin powder
Once melted, add in chopped
onions with 1/4
teaspoon of salt, and stir until all
onions are coated in the oil mixture.
9 cups
of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup diced green
onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2
teaspoon dried ginger 1 cup chow mein noodles
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
Heat another
teaspoon of sesame oil in the pan and stir - fry the
onion and pepper until soft.
INGREDIENTS Serves 4 2 lbs carrots half a medium sized
onion 1 clove garlic, minced 1/4 cup tahini 1 tablespoon cumin 1
teaspoon garam masala 3 - 4 cups
of good stock (I...
3 Cook the mushrooms,
onions, and garlic: There should be a few
teaspoons of fat left in the pan from cooking the patties, but add additional oil if needed.
1 can
of roasted, diced tomatoes 1 fresh tomato, diced 3 cloves
of garlic 1/2 white
onion 1 fresh jalapeno pepper 1/2 cup chopped cilantro 1
teaspoon salt
Add in the flesh from the 2 avocados, 1/2 red
onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1 lime, and 1
teaspoon of salt.
Add the fennel, celery, carrots,
onion, garlic, 1/2
teaspoon salt, and several grinds
of pepper.
In a small bowl, combine 1 cup
of tomato sauce, 1/2
teaspoon each
of oregano and basil, a pinch
of salt and pepper, 1/4
teaspoon each
of garlic powder and
onion powder, and a
teaspoon of lemon juice.
However, I could only get
onion salt and garlic salt and not powder so I adapted it to from 3 to 1
teaspoon of sea salt.
1
onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5
teaspoons braggs 1 1/2
teaspoons fresh ground black pepper 1/2
teaspoon ground cumin, optional 9 cups water 1/4
teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped
onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1
teaspoon red pepper flakes / 1 cup raisins / 2
teaspoons salt / 6 — 7 cups
of pear, cored and chopped.
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium
onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2
teaspoon dried dill 1/4
teaspoon salt Pinch
of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small
onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
1 tablespoon extra virgin olive oil 2 large
onions, chopped 1/2
teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice
of 1/2 lemon (reserve the zest)
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small
onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix
of chipotle and regular chili powder) 2
teaspoons ground cumin 2
teaspoons dried oregano 1/2
teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green
onions, white parts only (green parts reserve for garnish) 1/2
teaspoon of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1
teaspoon of garlic powder 1/2
teaspoon of kosher salt 1
teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
2 ripe avocados juice
of 1 lime 3 tablespoons
of avocado oil or EVOO 2 tablespoons finely chopped red
onion or shallots 1/2
teaspoon sea salt freshly ground pepper to taste
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet
onions, peeled and sliced thinly into half moons 1/2
teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2
teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
In a small bowl, whisk together the oil, 1 tablespoon chipotle, half
of the lime zest, half
of the lime juice, 1
teaspoon salt, 1/2
teaspoon black pepper, oregano,
onion powder, cumin, garlic powder, and cayenne.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red
onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1
teaspoon ground coriander 1
teaspoon ground cumin 1
teaspoon cinnamon salt and pepper, to taste 2
teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow
onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 sweet potato, very thinly sliced 1
teaspoon Olive Oil Dash
of cayenne pepper Dash
of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4 white
onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1
teaspoon chopped fresh cilantro
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)
sausage, ham, etc)-- 1/2 cup
onions — diced — 3 cups cheddar cheese — shredded — 1/4
teaspoon dry mustard — 1/4
teaspoon garlic powder — 1 tsp salt & 1/2 tsp
of pepper (I am recommending an additional pinch
of salt and pepper for each layer
of hash browns)
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1
onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1
teaspoon curry powder 1
teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small
onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1
teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
* 6 medium
onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry powder, or to taste * pinch or two
of cayenne pepper, or to taste
1) 330g
of pizza bread flour (the kind that already come with yeast in it) 2) 320 ml
of warm water 3) 1
teaspoon of table salt 4) 1/3
teaspoon of sugar 5) 20g
of melted butter 6) 1 small
onion 7) 1 clove
of garlic
Sauté the celery,
onions, leeks, a 1/2
teaspoon of the salt, and a few grinds
of pepper.
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups
Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1
teaspoon salt 1/4
teaspoon turmeric a pinch
of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1
teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1
teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red
onion 2 tablespoons chopped fresh cilantro 2
teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
Pour 1/4
teaspoon or so
of the reserved sauce over the noodles in each cup and sprinkle the tops with a few green
onions.
1) 200g
of butter 2) 2 medium
onions, chopped 3) 2 cloves
of garlic, roughly chopped 4) 750g
of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon
of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1
teaspoon of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)