Mince the garlic with a knife and then sprinkle about an 1/8 to 1/4
teaspoons of salt on it and mash it into a paste with a fork.
Not exact matches
Place the squares
on a baking dish drizzled with olive oil, dried herbs, a
teaspoon of paprika and a sprinkling
of salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.
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)
On the jar was the recipe — «An egg, 2 tablespoons lemon juice or vinegar,
teaspoon each mustard,
salt, sugar dash
of pepper.
I looked at the ingredients
on my jar
of best foods mayonnaise in the refrigerator and added several dashes
of salt, a pinch
of sugar, several drops
of fresh lemon juice, and about an eighth
teaspoon of white vinegar.
To make the tartar sauce, finely mince 1 clove
of garlic and add it to a mortar, then add 1 tablespoon
of capers and using a pestle mash down
on the garlic and capers until you form a paste, next add 1/2 cup
of Greek yogurt, 1/2 tablespoon
of dijon mustard, 1/2
teaspoon of white wine vinegar, season with sea
salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted
salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending
on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1
teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1
teaspoon (5 grams) baking soda Pinch
of salt 1
teaspoon (3 grams) cinnamon Up to 1/2
teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2 cups (190 grams) flour
Brush both sides
of the pita bread with 1
teaspoon of olive oil and sprinkle with a pinch
of salt, then lightly toast
on the skillet, about 45 seconds per side.
On one side
of a rimmed baking sheet, toss the asparagus with 1/2
teaspoon olive oil and a pinch
of salt.
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have
on hand) 3/4 cup coconut milk 2
teaspoons vanilla extract 1 1/2 cups all - purpose flour 1
teaspoon baking soda Pinch
of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup)
Pour 2 cups
of raspberries, 1/2
teaspoon of lemon juice and 3 tablespoons
of Xylitol sugar or coconut sugar (both low - glycemic index foods), and a dash
of Himalayan
salt in a medium saucepan and heat covered
on medium - low for about 2 minutes.
1 cup
of soaked cashews (take one cup
of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons
of Sriracha sauce 2 tablespoons
of Chipotle Hot Sauce 1 cup
of water 1/4 cup
of nutritional yeast 1/2
of a lime squeezed for juice 1
teaspoon chili powder 1 - 2
teaspoons of smoked paprika (depending
on your taste) 1/2 -1
teaspoon of salt
Although I love the combination
of Chocolate and Caramel (especially with a Rolo
on top), this is my favorite Chocolate Buttercream recipe... 1 cup semisweet chocolate chips 1/4 cup butter 1/2 cup sour cream 1
teaspoon vanilla 1/4
teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners» sugar
Place
on a square
of aluminum foil, and drizzle with olive oil and 1/4
teaspoon kosher
salt.
For the pizza dough: 2 1/4
teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1
teaspoon salt 1 tablespoon olive oil Corn meal - for spreading
on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
For the fruit sauce I pour 2 cups
of raspberries, 1/2
teaspoon of lemon juice and 3 tablespoons
of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash
of Himalayan
salt in a medium saucepan and heat covered
on medium - low for about 2 minutes.
Set the minced garlic
on a cutting board and sprinkle 1/2
teaspoon of salt over the garlic.
Omit to make nut - free) a pinch
of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4
teaspoon cardamom powder Instructions In a large pan, dry roast the semolina
on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2
teaspoon salt and 1/2 cup to 3/4 cup
of the chile sauce (depending
on your taste).
1 1/4 cups pumpkin puree * If you need instructions
on how to make your own click here 12 oz Cream Cheese room temperature 1/2
teaspoon Vanilla Extract — Nielsen Massey 1
teaspoon Saigon Cinnamon 1/2
teaspoon Allspice 1/4
teaspoon Nutmeg 1/4
teaspoon powder ginger 1 pinch
of salt.
2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4
teaspoon ground cinnamon 1/4
teaspoon ground nutmeg pinch
of Kosher or sea
salt 3 - 4 tablespoons cornstarch, depending
on juiciness
of peaches
Ricki: I can't say I was too fond
of spending four days meticulously reading through every single 1/4
teaspoon baking powder, 1/2
teaspoon cinnamon, 1/8 cup psyllium husk, 135 grams all - purpose flour, pinch
of salt, and so
on, for every single recipe
on all 224 pages
of the book, one line at a time, to proofread the final galleys.
Spread fish
on top and sprinkle with 1/2
teaspoon salt and a dash
of black pepper.
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla extract — 1/4
teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending
on your sweetness preference)-- 1/4
teaspoon salt
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated
on the large holes
of a box grater (2 cups packed)
salt, as needed 4
teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2
teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
Of interest, the original recipe called for 1/2
teaspoon kosher
salt — good thing I halved it
on instinct.
Based
on the other reviews, I added one tablespoon
of salt instead
of 2
teaspoons.
In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle
of olive oil, 1/2
teaspoon oregano, basil,
salt and pepper to taste, cook
on medium for approximately 10 minutes.
Whip the egg whites, cream
of tartar, and 1/4
teaspoon salt in the bowl
of an electric mixer fitted with the whisk attachment
on high speed until frothy.
Separate the cloves first but don't peel, then roast until soft and the cloves pop right out
of the skin) 1 16 oz can
of chickpeas or garbanzo beans 1/4 cup liquid from can
of chickpeas 3 - 5 tablespoons lemon juice (depending
on taste) 1/2
teaspoon salt 2 tablespoons
of oil used to roast the garlic And then whatever you like for seasonings.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher
salt + pepper to taste - 1/2
teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2
teaspoon cayenne pepper, more or less depending
on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced -
salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar -
salt to taste
Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place
on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry
on pan, then crumble into small pieces, discarding any that aren't completely dry / Mix with an equal amount
of sea
salt — mine was about 2
teaspoons of each, leaves and
salt.
Kimchi with Brussels Sprouts Makes one quart
of kimchi: 1 large head napa cabbage Sea
Salt 2 - 3 cups small Brussels sprouts, trimmed and cut in half A few green onions (including tops) A few cloves
of garlic 1 or 2 hot red chilies, depending
on how hot peppery you like it 2
teaspoons fresh ginger A few slpashes
of fish sauce (make sure it's a gluten free one!)
1/2 cup olive oil (or other oil) 1/4 cup white wine vinegar juice
of two limes (lemons also work) 2 tablespoons water 1 tablespoon honey 1/2
teaspoon salt (be easy
on salt, as cooked quinoa is already
salted)
Place the potatoes
on a rimmed baking sheet and toss with the cumin seeds, fennel seeds, yellow mustard seeds, nigella seeds, ground turmeric, the zest and juice
of 2 limes, garlic and 2
teaspoons of the
salt.
Ingredients: 3 cups fresh spinach Half cup
of Parmesan cheese Half cup
of olive oil 3 garlic cloves 1
teaspoon salt Three quarters
of a cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor for approximately one minute, stopping periodically to push down the food
on the sides.2.)
Ingredients Oil 8 skin -
on, bone - in chicken thighs
Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for gar
Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2
teaspoons turmeric 2
teaspoons sweet paprika 1
teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with
salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for gar
salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost
on the counter while you make the rest
of the meal 2 tablespoons chopped cilantro Juice
of half a lemon, plus lemon wedges for garnish
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2
teaspoons hot sauce 2
teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin -
on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher
salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1
teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher
salt and freshly ground black pepper (to taste)
Hi Elise, I knew the English mint sauce that the UK people put
on the table when they serve lambs meat (mint, malt vinegar,
salt, pepper and a
teaspoon of sugar), but this one looks so yummy - yummy, that I will for sure try the next time I make a lamb dish.
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1
teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2
teaspoons baking powder 1/2
teaspoon baking soda 1/2
teaspoon sea
salt 1/2
teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling
on top (optional)
For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2
teaspoon salt 1/2 pound
of asparagus, sliced
on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin
on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
I decided to dice my apples up and put it
on top
of the salad, and used 1
teaspoon of light Italian dressing
on it (1) and sprinkled with a bit
of salt and pepper.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3
Teaspoons of baking powder 1/2
Teaspoon of salt 2
Teaspoons of cinnamon 1
Teaspoon of cardamom 1/2
Teaspoon of ginger 1/4
Teaspoon of cloves 1/4
Teaspoon of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons
of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3 Tablespoon
of pure maple syrup 1
Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2 Cup
of brown sugar 1
Teaspoon of cinnamon In a small sauce pot heat stick
of butter
on medium heat until melted and browned.
Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated
on the large holes
of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2
teaspoons adobo sauce from the chipotle can 1/2
teaspoon ground cumin 1
teaspoon kosher
salt 2 tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)
1/3 cup
of walnuts 2 cups or raw kale destemmed 2 tablespoons
of nutritional yeast + extra to sprinkle
on top 2 tablespoons
of lemon juice 1 clove
of garlic - crushed a generous glug
of extra virgin olive oil 1
teaspoon of white miso paste (optional but adds a bang
of flavour)
salt to season
2 cups sifted cake flour (or 2 cups minus 4 Tbsp
of all - purpose flour) 1/2
teaspoon baking powder 1
teaspoon grated nutmeg 1/2
teaspoon ground cloves or allspice (depending
on your taste preferences) 4
teaspoons cinnamon Pinch
of salt 1 1/2 cup butter (at room temperature) 1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2
teaspoons vanilla Powdered sugar to decorate
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans
of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1
teaspoon dried rosemary, crushed 1/2
teaspoon garlic powder 1/2
teaspoon sea
salt 1/4
teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out
on a paper towel to dry.
Fat: 8.5 g Carbs: 3.1 g Sugar: 0 g Protein: 4.2 g; Nutrition facts based
on seeds, two
teaspoons of grapeseed oil, and
salt.
Finely mince 1 clove
of garlic and add to a mortar, using a pestle, pound down
on the garlic until you form a paste, then add 1 cup
of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2
teaspoon of fresh lemon juice, 1 tablespoon
of extra virgin Spanish olive oil, season with sea
salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge
Cut the potatoes and cook with the skins
on in boiling water seasoned with 1/2
teaspoon of salt.