* Use 1/4
tsp cayenne pepper for a chocolate that is not as spicy.
Not exact matches
I halved the amount of
cayenne pepper (1
tsp instead of 2) and got the perfect heat
for my taste.
The second time I made it I used just 1
tsp of
cayenne pepper which was still hot but just right
for me.
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1
tsp)
Cayenne pepper (1/4
tsp) Oregano, dried (1
tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black
pepper, freshly ground — where to buy black
pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here
for my beef stock recipe; click here
for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4
tsp cayenne pepper, two bay leaves, two
tsp balsamic vinegar, one scant
tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice,
for two days.
18 - 24 fresh chicken wings and / or sections 2 tbsp Ancho chile powder 2 tbsp sweet paprika (use spicy variety
for more kick) 1
tsp ground cumin 1 tbsp garlic powder 1
tsp salt 1
tsp cayenne pepper 3 - 4
tsp grapeseed oil (olive oil will suffice)
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4
tsp cayenne pepper 1 6.5 oz can chopped clams salt and
pepper to taste 2 tbsp chopped chives to garnish lemon slices
for serving
Ingredients: -3
peppers -1 / 2 can cream of chicken (original recipe called
for cream of mushroom, but I already had an open can of cream of chicken from the chicken bake)-2 cups frozen veggies, diced / thawed - half a can of black beans -1 cup quinoa, cooked -1
tsp paprika -1
tsp cayenne pepper - slices of
pepper jack cheese, quartered
I am a self - confessed wuss when it comes to chilli heat and 1/2
tsp of
cayenne pepper is perfect
for me, but if you like it a bit hotter, start with 1/2
tsp and gradually add more to taste.
2 tbsp ghee, coconut or olive oil 1
tsp cumin seeds 1/2
tsp ground turmeric 1/2
tsp ground cardamom 1/2
tsp ground cilantro 1 pinch ground
cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more
for serving 1 -2 tbsp honey salt &
pepper, to taste
1 cup frozen corn 1/2 cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4 cup canned diced tomatoes or salsa 1
tsp cumin 1/2
tsp paprika 1/4
tsp cayenne red
pepper 4 ounces (1 cup) grated Monterey Jack cheese, divided kosher salt and black
pepper 4 large bell
peppers, halved lengthwise, ribs and seeds removed ** 1/2 cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa,
for serving
2 to 4 ounces Garlicky Greengo 1/4 cup Mayo 3 TB sour cream 3 TB minced fresh parsley 1 garlic clove, minced 1/2
tsp chili powder 1/4
tsp ground black
pepper 1/4
tsp cayenne pepper (optional) 4
tsp juice from 1 lime 1 oz grated Cotija cheese Mix together, refrigerate
for at least 1 hour then slather on your roasted or grilled corn on the cobb.
1/2 cup milk 1/2
tsp vinegar (or pickle juice) 1 (16 ounce) jar dill pickle chips 1/2 cup all - purpose flour 1 1/2 cups fine cornmeal 1/4
tsp dried oregano 1/4
tsp paprika 1/4
tsp cayenne pepper 1/4
tsp black
pepper 1/2
tsp salt 1/4 teaspoon Cajun seasoning 1 quart oil
for frying
For the cupcakes: 1 1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1
tsp vanilla extract 1
tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1
tsp baking powder 1/2
tsp baking soda 1/4
tsp salt 1
tsp cinnamon 1/2
tsp cayenne pepper
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell
pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2
tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2
tsp paprika 1/4
tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro
for topping black
pepper to taste 2 cups cooked jasmine or basmati rice
tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib celery, diced 1/2 of a red onion, diced 1 small jalapeno
pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1
tsp maple syrup 1/4 to 1/2
tsp ancho chili powder (to taste
for spice level) 1/8
tsp cayenne pepper 1
tsp ground cumin 1/2
tsp dried oregano freshly ground
pepper & salt, to taste
For the wraps: 2 large potatoes, scrubbed, peeled if desired 1T olive oil 1 tsp salt 1T canola oil 1 medium onion, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 tsp ground cumin 1/2 tsp cayenne pepper (optional) 2T chopped cilantro 2 tsp lemon juice Salt and pepper to taste 4 whole wheat flour tortillas, warmed Salsa, for serv
For the wraps: 2 large potatoes, scrubbed, peeled if desired 1T olive oil 1
tsp salt 1T canola oil 1 medium onion, diced 1 green bell
pepper, diced 2 cloves garlic, minced 1
tsp ground cumin 1/2
tsp cayenne pepper (optional) 2T chopped cilantro 2
tsp lemon juice Salt and
pepper to taste 4 whole wheat flour tortillas, warmed Salsa,
for serv
for serving
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1 cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup grated fresh horseradish, 1 Tbsp Dijon mustard (see my Pinterest Condiment board
for SCD recipe), 1
tsp white wine vinegar, 1/2
tsp sea salt, 1/4
tsp freshly ground black
pepper, and a dash of
cayenne.
Instead of 1
tsp cumin and 1/8
tsp red
pepper, I use 1/2
tsp cumin, 1/2
tsp cayenne, and 1/2
tsp chili powder (this might be too much
for some, but we like things spicy).
Add the sautéed vegetables, potatoes, 1
tsp salt, paprika, 1/4
tsp pepper,
cayenne, and coriander to the pot and simmer, covered,
for 25 minutes, stirring occasionally.
6 carrots 1 very small beet 8 Roma tomatoes (you want a firm tomato
for juicing) 1 red bell
pepper 3 huge handfuls of spinach 3 stalks celery 1 clove garlic 4 small or 2 large lemons 1 - 2 tablespoons prepared horseradish (not creamed) 1/4 to 1/2
tsp salt 1/4 to 1/2
tsp cayenne pepper
1 large sweet potato (cut up into chips) 1
tsp chilli powder 1/2
tsp cayenne powder 1/4 ground
pepper Pinch Salt 1
tsp Olive oil (or 1 tbsp
for extra crisp)
Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup flour 1/4
tsp paprika 1/4
tsp garlic powder 1/4
tsp salt 1/8
tsp cayenne pepper 1/8
tsp black
pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce
for serving
For the crust: 1 cup cooked quinoa 1 cup cooked black - eyed peas (1/2 can) 1/2 cup chickpea flour (or whole wheat) 1/4 cup coconut oil or hemp oil 2 cloves garlic 1
tsp crushed red
pepper 1/2
tsp black
pepper 1/2
tsp cayenne pepper Sea salt to taste
cayenne pepper (1/4 was enough
for me) 1 onion, yellow, chopped in chunks 2 1/2
tsp.
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell
pepper, seeded and cored, diced small 1 large red bell
pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano
pepper, roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit
for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1
tsp finely chopped fresh Mexican oregano 1/2
tsp ground
cayenne pepper (Note: Omit
for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese
for topping sour cream,
for topping finely snipped Mexican oregano and crushed corn chips as garnish
* 3 1/2 pounds (about 10 cups, diced) mixed winter squash / root vegetables (I used a combination of butternut squash, carrots, turnips and parsnips), peeled and diced * 3 tablespoons olive oil * course salt * 2 tablespoons unsalted butter, preferably organic * 3 tablespoons maple syrup generous pinch of red
pepper flakes or
cayenne pepper * 5 cardamom seeds / pods (the original recipe calls
for 1/8
tsp.
10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4
tsp (1 mL)
cayenne pepper 1/4
tsp (1 mL) Mexican chili powder 1
tsp (5 mL) curry powder 1
tsp (5 mL) sea salt 1
tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil,
for frying (sunflower, canola, neutral - flavoured coconut)
scant 1/8
tsp cayenne pepper or to taste - note, I just add a dash or 2 when I am making a half serving of this
for myself and find that just fine.
Here is what I did: Threw all this in the crockpot on high
for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken breasts, red and orange bell
pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4 cup) of frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2
tsp granulated chicken broth, 2 pinches
cayenne pepper, 1
tsp ground
pepper.
For the Smoked Paprika Almond Cream 1 cup raw almonds 1 1/4 tsp smoked paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon juice 1/2 cup filtered water 2 tbsp olive oil 1/2 tsp celtic sea salt optional; pinch of cayenne pepper Method Combine above ingredients in blender and combine til creamy and smooth, adding 1 - 2 tbsp additional water for consistency only if need
For the Smoked Paprika Almond Cream 1 cup raw almonds 1 1/4
tsp smoked paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon juice 1/2 cup filtered water 2 tbsp olive oil 1/2
tsp celtic sea salt optional; pinch of
cayenne pepper Method Combine above ingredients in blender and combine til creamy and smooth, adding 1 - 2 tbsp additional water
for consistency only if need
for consistency only if needed.
8 Tbsp (1 stick) butter 4
tsp cider vinegar 1/4 to 1
tsp cayenne pepper, or to taste ⅛
tsp garlic powder 4 to 8 Tbsp hot sauce, or to taste (Frank's is the brand used in Buffalo) Celery sticks Blue cheese dressing is served on the side
for dipping, with celery
I doubled the recipe so we'd have leftovers
for lunch today, added just 2
tsp of ancho chile powder since the salsa was going to be hot, and omitted the
cayenne pepper.
Ingredients: 1 cup diced green cabbage 1/2 cup diced red cabbage 1 green apple — sliced 1 TBSP diced white onion 2 TBSP chopped walnuts 2 TBSP Goji Berries
For the dressing: 1 TBSP Mustard 1
tsp Manuka honey or local, raw organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2
tsp fennel seeds Pinch of ground
cayenne pepper Pinch of sea salt Instructions: Mix... Read More»
2 eggs 1 tin diced tomatoes 1/2 red chilli cut finely 1/2 onion 3 cloves garlic handful black kalamata olives 1/2
tsp pomegranate molasses 1
tsp balsamic vinegar 1
tsp cumin 1
tsp sweet paprika 1/2
tsp turmeric 1 bay leaf 1
tsp honey or rice malt syrup 1 cup chopped kale 1 bunch parsley Pinch
cayenne pepper Goats cheese or quark Harissa Salt and
pepper for seasoning
2 - 4 large tomatoes, seeded and chopped 1 red bell
pepper, chopped 1 c sundried tomatoes 1/2
tsp liquid stevia 1/4 c extra virgin olive oil 2 cloves garlic 3/4
tsp sea salt 1/4
tsp fresh ground black
pepper pinch of
cayenne pepper (more if you're up
for it) 2 Tbsp minced fresh basil 1 Tbsp ground oregano
Roasted Red
Pepper HummusMakes About 6 Servings (multiplied by 5
for the party) 12 oz organic sodium free garbanzo beans, drained and rinsed1 organic red bell
pepper, roasted, peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4
tsp cayenne pepper (to taste) 1/2
tsp ground...
Add 1 tbsp ground turmeric, 2
tsp minced garlic, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground
cayenne pepper and cook
for 1 minute.
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1 cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup grated fresh horseradish, 1 Tbsp Dijon mustard (see my Pinterest Condiment board
for SCD recipe), 1
tsp white wine vinegar, 1/2
tsp sea salt, 1/4
tsp freshly ground black
pepper, and a dash of
cayenne.
-1 1/2 cups barley * -3 cups water / homemade vegetable broth -1 red onion, chopped (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)-2 cloves garlic, minced (http://nutritionfacts.org/video/1-anticancer-vegetable/)- 1/2 inch piece of fresh gingerroot, minced -4 carrots, diced -1 large sweet potato, cubed - jar strained tomatoes -1
tsp cumin - pinch
cayenne pepper -2 tbsp unsalted peanut or almond butter - chopped peanuts / almonds
for garnish - sea salt and black
pepper to taste