Peel and remove skin, stem and seeds,
then dice the pepper.
Not exact matches
Then dice the cherry tomatoes and
peppers into tiny cubes, removing the seeds from the
pepper first.
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and
then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion,
diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and
then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado,
diced * 1 large bell
pepper (I used a red one),
diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black
pepper
And the
pepper gives it a punch that wakes up the veggies,
then diced pickles surprise your taste buds with a subtle sour background.
Then add chopped onion and red bell
peppers, cannellini beans,
diced tomatoes, corn, cumin, a little bit of cayenne and salt to the slow cooker.
Then toss in your
diced pepper and minced garlic; stir to combine and cook for another 5 minutes.
1 cup quinoa (soak overnight in warm water,
then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and sliced) 1/2 cup cranberries 3/4 cup cherry or grape tomatoes, sliced in half 3 - 4 scallions, sliced 1 red
pepper, seeds removed and
diced Salt and
pepper (to taste)
Add the black eyed peas,
diced tomatoes, brown sugar, salt, chili powder and
pepper,
then stir to coat the peas.
For Mason Jar Salad, put the dressing on the bottom,
then layer with
diced cheese, onion, olives,
peppers, tomatoes and top with the cucumbers.
Then small,
diced chunks of pineapple, mango, red
pepper and cucumber is added giving it sweeter tones.
My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I
diced up the two pounds of chicken breasts, threw that in my stock pot, and
then blended the carrots, celery, red
pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.
Then top with chopped romain, corn,
diced tomatoes,
diced peppers, cooked chicken, and if desired, cheese.
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large
dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large
dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh,
then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black
pepper (to taste)
Season to taste with salt and
pepper,
then top liberally with
diced onion, chopped cilantro and sauce or salsa of your choice.
Next up comes a rainbow of vegetables including bell
peppers, zucchini, and red onion, which get
diced and
then grilled.
2 pounds zucchini — ends trimmed, quartered lengthwise
then thinly sliced 1 pound Yukon Gold or Red Bliss potatoes — unpeeled,
diced small 2 medium leeks (2 cups)-- trimmed, thinly sliced white and light green portions,
then rinsed well 1 cup celery — trimmed,
diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black
pepper
Add the chickpeas or
diced tofu,
then season with salt and
pepper.
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 green
pepper, cleaned and
diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted
then ground into powder freshly ground white
pepper, to taste
That means you can have yummy pizza to eat in about 15 minutes because there's not much more to do
then to
dice up some green
peppers and mushrooms.
To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour,
then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely
dice 1/2 of an onion and add them to the batter,
then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black
pepper and the minced spinach, mix everything together until well mixed
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely
diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and
then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red
pepper flakes Salt &
Pepper to taste 1 bag of whole wheat egg noodles
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise
then sliced 1 red bell
pepper,
diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black
pepper to taste
Then you stir in the
diced bell
pepper and green chilies.
To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne
pepper and finely
dice 1/2 of an onion,
then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne
pepper, mix with the oil and immediately add the
diced onions, cook for about 3 minutes,
then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black
pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat
You can vary this by sautéing onions, mushrooms,
diced red bell
peppers or other vegetables first,
then adding the other ingredients.
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch
dice I onion, cut in half lengthwise
then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne
pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black
pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes.
While the quinoa is cooking, chop up the tomatoes,
pepper and red onion into a fine
dice,
then mix with the quinoa.
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
1 small or half a large cucumber (whichever variety you prefer)--
diced 2 large radishes, halved and
then sliced 6 - 8 kalamata olives, quartered lengthwise 2 tablespoons chopped fresh basil 1/4 cup crumbled feta Sea salt and
pepper (to taste)
I used her sunflower seed + lemon juice + olive oil base and
then added some salt,
pepper, fresh dill, and
diced cucumber to change it from an aioli to a mediterranean tzatziki.
Once the oil get's hot add the minced garlic and the
diced onions, mix with the oil and cook for about 3 minutes,
then add the
diced bell
peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black
pepper, mix everything together and cook for another minute and a half,
then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork
1 pound yellow split peas * (soaked overnight in warm water,
then rinsed) 6 cups stock / water (I used 3 cups homemade chicken stock, 3 cups water) 1 ham bone 1 onion,
diced 1 small strip of kombu / kelp 1 bay leaf 2 cloves garlic, minced 2 medium large carrot, finely
diced 2 celery stalks, finely sliced 1 teaspoon sea salt 1/4 teaspoon
pepper 2 tablespoons butter (optional) 1 cup
diced cooked ham (optional)
Once the oil get's hot, add the
diced onions to the pan and cook for about 4 minutes,
then add the minced garlic, mix with the onions and
then add the
diced red bell
peppers, mix everything together and cook for about 5 minutes
Place the drained
diced peppers, beans, and corn on top of the sweet potatoes
then add the remaining tablespoon of oil.
Ingredients 250 g brown lentils, soaked for at least six hours
then cooked in natural mineral or filtered water with a pinch of whole sea salt (used canned lentils, if you really have to) water and whole sea salt, to cook the lentils 2 cucumbers, ends cut off, washed, peeled and
diced 1 red
pepper, -LSB-...]
Add the
diced onion to the pan and cook for about 3 minutes,
then add the 2 minced garlics and cook for about 30 seconds, add the
diced bell
pepper and mix everything together and cook for about 3 minutes
Cut the peaches and red
pepper into a 1/2 inch
dice,
then place in a bowl along with the onion, parsley, salt, lemon juice, olive oil, and chili
pepper if using.
In a food processor or by hand mince the serrano
peppers then add to the bowl of
diced roasted
peppers.
Dice two of the poblanos and the bell
pepper,
then set aside in a covered bowl.
Cook the cauliflower rice for 5 minutes,
then add 2 tomatoes (finely
diced), 2 tablespoons tomato paste, 1 jalapeno
pepper (seeds removed and finely
diced), 1/2 tsp cumin, juice from 1 lime, and finely chopped fresh cilantro.
Then add the red
pepper, mushrooms, broth / water + bouillon,
diced tomatoes, tomato sauce, balsamic vinegar and Old Bay seasoning.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing,
then sliced in half moons 1/2 onion, finely
diced 1 small carrot, finely
diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking,
then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black
pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
2 tablespoons vegan butter 8 ounces oyster mushrooms, chopped 1 yellow onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and
diced potatoes 2 bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black
pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water for 1 hour,
then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh parsley
Begin by finely mincing 2 cloves of garlic, finely
dicing 1 small onion and thinly slicing 8 button mushrooms, stems removed,
then season 2 fillets of fresh salmon with sea salt and freshly cracked black
pepper
To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love yellow squash with butter salt and
pepper - I just
dice it up and boil a few minutes
then mash it) canned vegetables will work well and you can make a quick soup with them just puree with some chicken stock and you can add chicken too, if it's smooth you won't have trouble eating it.
Stir in the
diced pepper and sweetcorn kernels and
then the salt, coriander powder, cumin powder, paprika and
then let the
peppers soften until they can be pierced.
White beans make a wonderfully creamy base for soups as well as sauces and stews.Meal Plan: Make the soup,
then put together a tossed salad of shredded lettuce, finely
diced tomatoes and bell
peppers and... read more
1 tbsp unsalted butter 1 onion, chopped 8 oz (1 cup) butternut squash, peeled and
diced 1/2 apple, peeled and
diced 1 oz (1/4 cup) flour pinch ground ginger pinch nutmeg 12 fl oz (1 1/2 cups) homemade chicken stock 6 fl oz (3/4 cup) milk (you can use breast milk or formula if you prefer) 3 tbsp fresh orange juice (optional — this is a small amount, but if your baby is sensitive to citrus
then you can simply leave it out) pinch freshly ground black
pepper
Season to taste with salt and
pepper,
then top liberally with
diced onion, chopped cilantro and sauce or salsa of your choice.
Ingredients: 4 medium russet potatoes 6 eggs 1 cup chopped celery 1/2 cup chopped green onions 1/2 cup sweet pickle relish 1/4 teaspoon garlic salt 1/4 teaspoon celery salt 1 tablespoon prepared mustard 1/2 cup miracle whip salt & black
pepper to taste Directions: Peel and
dice potatoes
then add to the pressure cooker -LSB-...]