I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1
tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.
Not exact matches
Drizzle with 2 Tbsp olive oil, then add 1
tsp dried
basil and a pinch or two
of salt and pepper.
1 garlic clove juice
of one lime 1 small jalapeno, seeded and stemmed 1 small bunch
basil 1 small bunch cilantro, some saved for garnish 1 cup good quality mayonnaise 1/2
tsp.
1 lb ground beef (or vegetarian crumble) 3 cups
of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves
of garlic, minced 1 TB dried parsley 1 TB dried
basil 1/2 cup chopped onion 1 — 28 oz can
of diced tomatoes 1 — 6 oz can
of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4
tsp pepper 1/4
tsp salt
1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1 Tbsp chopped garlic 1 Tbsp chopped fresh
basil or 1
tsp dried 1 Tbsp chopped fresh thyme or 1
tsp dried 1
tsp mustard powder 1/2
tsp ground black pepper 1 1/4 lbs flank steak, trimmed
of all visible fat 8 roma tomatoes, halved crosswise
I used lots
of paprika, a 1/2
tsp of celery salt, and a bit
of ground
basil instead.
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2
tsp garlic powder 1/2
tsp dried
basil Pinch
of crushed red pepper flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
2 Tbsp
of tomato paste (we didn't have any so see how I improvised below) 2 cloves
of garlic 1
tsp of organic cane sugar (you could use raw honey or brown sugar, too — or omit it altogether) 2
tsp dried
basil (or 2 Tbsp fresh) 1
tsp salt 1 Tbsp
of red wine vinegar
I tried it slightly altered — cooked the carrots with the onion and celery, along with diced potato, and with no Italian seasoning I improvised and used 1/8
tsp of each dried
basil, oregano, thyme, rosemary (that was fresh), and red pepper flakes.
The marinara is super simple... tomatoes, garlic, shallot,
basil, a touch
of lemon juice, about 2
tsp of raw agave, salt and pepper to taste.
Ingredients - 4 oz
of fresh
basil, stems removed - 3 cloves
of garlic - 1/3 cup Parmesan - 1/2
tsp salt (more to taste)- Juice
of quarter
of a lemon - 1/4 cup extra virgin olive oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all
of the ingredients in a food processor until smooth.
dried parsley 1/2 cup fresh green and red peppers 1 — 2 cups mushrooms, sliced 2 cups baby spinach leaves 10 — 12 leaves
of fresh
basil, chifonade 15 ounce can diced tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4
tsp.
We added one more
tsp of lemon juice because a handful
of fresh = picked
basil is really pungent!
12 spears
of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2
tsp sea salt 80 g vegetarian mature Cheddar, grated 2 tbsp mixed fresh herbs (mint, chives, oregano, chives,
basil, parsley), finely chopped
Pomodoro Sauce 1 onion 2 cloves
of garlic 2 tbsp olive oil 3 x 400 g / 14 oz cans
of chopped tomatoes 1 handful fresh
basil or 2
tsp dried sea salt freshly ground black pepper
Ingredients 2 eggs 1
tsp kosher salt 1
tsp fresh black pepper 2
tsp Dijon mustard * 2 cloves
of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear
of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves
of fresh
basil, chiffonaded
Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup red wine vinegar 1/2
tsp dry parsley 1/2
tsp dry oregano 1/2
tsp dry onion flakes 1
tsp dry
basil 1
tsp dry mustard 2
tsp sugar 2 cloves garlic, pressed or finely diced Pinch
of red pepper flakes Salt and pepper to taste
2 cups packed fresh
basil leaves 1/2 cup marcona almonds 1/2 cup grated Natural & Kosher parmesan 2 garlic cloves, peeled juice
of 1/2 lemon (about 2 tbsp) 1/2
tsp lemon zest 1/2 -3 / 4 cup extra virgin olive oil salt and pepper, to taste
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6 cups
of water 3 beef stock cubes (like Knorr)(or 6 cups
of beef broth) 1/2 cup red wine 2 tomatoes, chopped 1 cup carrots, sliced thin 1 tbsp fresh
basil (or 1
tsp dried) 1/2
tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)
i also added more salt and 1/2
tsp of oregano and
basil as it was a bit bland.
Italian seasoning (you can make your own with a mixture
of dried
basil + oregano + thyme, etc.) 1/2 cup whole wheat pastry or all - purpose flour 3/4
tsp.
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2
tsp dry
basil 1/2
tsp dry oregano pinch
of rosemary pinch
of red pepper flakes 1/2
tsp kosher salt fresh ground pepper to taste
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful
of Thai
basil leaves 1 ″ galangal root 1
tsp cumin powder 1
tsp chipotle powder Juice
of 1 lime 1 Tbsp Red Boat Fish Sauce or 3
tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup
of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil
of your choice
Cooking Spray 2 - 4 cloves
of minced garlic 16 slices
of pepperoni, coarsely chopped * 1/4 teaspoon
of dried oregano 1 1/2 cups
of lower - sodium marinara sauce 2 tablespoons
of chopped fresh
basil (or 1/2
tsp of dried) 2 teaspoons olive oil 1 1/2 pounds
of chicken cutlets 1/4 teaspoon freshly ground black pepper 1 cup shredded part skim mozzarella cheese
avocado tartare ingredients: 1 small red onion, small dice 2 tbsp capers, minced 3 sprigs
of basil, chopped 1
tsp dijon mustard 2
tsp sherry vinegar small splash
of tamari soy sauce salt + pepper 1 medium, just - ripe avocado
INGREDIENTS 3/4 cup
of cashews, preferably soaked 1 can
of cannellini beans 1 tbsp mustard 1 lemon, juiced 2 cloves
of garlic 2 - 4 tbsp nutritional yeast 1.5
tsp oregano 1.5
tsp basil 1 tbsp summer savory 2 tbsp cornstarch 2 cans
of artichoke hearts 1/2 cup pitted kalamata olives 1 cup
of frozen peas 1 pack
of puff pastry * (make sure it's vegan) salt **, pepper
2 lbs ground chicken 1 cup soft bread crumbs (from about 3 pieces
of bread) 1 tbsp oregano 1 tbsp
basil 2 tbsp minced onion flakes 1 tbsp garlic powder 1
tsp salt 1/2
tsp pepper 1/2 cup water 2 eggs 2 heaping tbsp tomato paste chili sauce, for dipping
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful
of Thai
basil leaves 1 ″ galangal root 1
tsp cumin powder 1
tsp chipotle powder Juice
of 1 lime 1 Tbsp Red Boat Fish Sauce or 3
tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup
of chopped onions... Read more →
of boneless chicken, diced 1 1/2
tsp of fresh ground or finely shredded ginger 1 tbsp
of fresh minced garlic 1/4 cups
of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup
of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp
of coconut aminos (soy sauce replacement) 1/4 cup
of chopped fresh
basil 2 tbsp
of date paste or 1 tbsp
of honey Chili pepper flakes to taste Salt and pepper to taste 1 head
of lettuce (for wrapping)
Add tomato purée,
basil, balsamic, and 1/2
tsp of salt.
For the base recipe I used 2
tsp dried
basil instead
of fresh, and left everything else as is, except
of course omitting the parmesan.
1 cup teff 4 cups water 1/2
tsp kosher salt 1 tbs butter 1/4 cup Parmesan 2 zucchini chopped in to bite size pieces 4 cloves
of garlic finely chopped olive oil 1 medium tomato chopped 2 tbs
basil chiffonade Salt and pepper 1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lovely)
Roasted tomatoes (about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground black pepper 1 large onion, diced 4 cloves garlic, minced 1 tbl butter 1/2
tsp of red pepper flakes 2 c
of chopped fresh
basil 1
tsp of dried thyme 1
tsp of Rosemary 1 qt
of chicken stock or vegetable stock (vegetarian option)
Salad: 2 cups fresh corn or frozen corn, steamed 1/2 cup tomato, diced 1/2 cup green peas or shelled edamame, steamed 1/2 cup red, orange, yellow, or green pepper or any combination, diced 1
tsp fresh herbs
of your choice, such as cilantro, parsley,
basil or shiso (Japanese
basil), chopped Salt and pepper to taste
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1
tsp dried parsley 1
tsp dried oregano 1
tsp dried
basil 1/4
tsp black pepper 1/4
tsp dried thyme pinch
of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch
of kosher salt, if needed
1 lb ground lamb (or other meat: beef, turkey, chicken, etc.) 2 cloves garlic, minced 1/2
of a small onion, diced 1
tsp dried thyme 1
tsp dried rosemary 1
tsp dried
basil 1/4
tsp salt 1/4
tsp pepper 2 tbsp virgin coconut oil 1/4 cup water
Italian — 1
tsp each
of dried
basil, oregano and rosemary Mexican — 1
tsp cumin, 2
tsp chili powder, 1
tsp oregano, a few dashes
of cayenne pepper Indian — 1
tsp ginger, 1
tsp ground corriander, 1/2
tsp turmeric, 2
tsp cumin, 2
tsp garam masala, a few dashes
of cayenne pepper
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1
tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai
basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2
tsp cumin seeds1 1/2
tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2
tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm piece fresh galangal or ginger, finely grated2
tsp shrimp paste (available in the world food section
of supermarkets)
pkg tempeh 1T fennel seeds 1
tsp dried
basil 1
tsp dried oregano 1/2
tsp red pepper flakes 1/2
tsp dried sage 2 cloves garlic, minced 2T soy sauce 1
tsp olive oil Splash
of lemon juice
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2
tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood handful fresh
basil leaves 1.
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1
tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai
basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2
tsp cumin seeds1 1/2
tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2
tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm piece fresh galangal or ginger, finely grated2
tsp shrimp paste (available in the world food section
of supermarkets)
Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix
of Mozzarella and Provolone) Small handful
of fresh
basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2
tsp salt 1/4
tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix
of Mozzarella and Provolone) * First squeeze all
of the extra liquid out
of the thawed spinach, then measure.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2
tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood handful fresh
basil leaves 1.
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2
tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2
tsp dried oregano 1 1/2
tsp dried
basil 1
tsp ground cumin 1/2
tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute
of choice) 1 tbsp red wine vinegar 1/2
tsp salt, or to taste
5 large tomatoes 1/2 cup olive oil one garlic clove sliced in half 2/3 cup fresh
basil leaves, chopped 1
tsp (or to taste) hot red pepper flakes 1 lb pasta
of your choice
1 TBS chopped fresh rosemary instead
of basil Juice + zest from one lemon 1/2
tsp pure lemon extract 1/4
tsp Penzy's pure powdered lemon zest increased celtic salt to 1/2
tsp
Sauce 5 medium - sized tomatoes 2 stalks
of celery 2 cloves
of garlic 1 handful
of fresh parsley (or 1
tsp of dried) 3 tbsp
of tomato paste 1
tsp each
of dried
basil, oregano & onion powder salt & pepper to taste
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears
of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2
tsp dry thyme A few dashes
of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet
basil leaves, cut in a chiffonade
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)
Pin It Ingredients: 1 container
of baby kale (about 5 or 6 oz) 1 tbsp combined fresh chopped herbs (I used
basil, sage, & thyme) 2 - 3
tsp extra virgin olive oil 2 - 3
tsp apple cider vinegar sea salt / fresh cracked pepper... Continue Reading →