Not exact matches
garlic powder 1 Tbsp
red pepper flakes 2 Tbsp chili powder (I
use a variety of ones I have on hand) 1 T
dried parsley flakes, cilantro flakes, and
dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)
* 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
Corn and Black Bean Salsa Ingredients (or you can
use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup
dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2
red onion, chopped 1/2 fresh jalapeno
pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I
use Chalula)
This Chinese Spicy Portobello Mushroom Chicken
uses dried red chili
peppers, which gives it a delicious little kick.
1 small
red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile
peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon
dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon
red chile powder 2 tablespoons oil (I
use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
It's a twist on a traditional tomato basil soup,
using roasted
red pepper for a smokey flavor, a mix of
dried herbs for a bit more zing, and quinoa for added thickness.
What makes this chicken spaghetti very special is that in addition to fresh tomatoes, basil, garlic, and spinach, I also
used sun -
dried tomatoes and
red pepper flakes to add lots of flavor!
For the spicy marinade it's best to
use ground chipotle
pepper (
dried smoked
red jalapeno) made by McCormick.
I always
used half flour seasoned with garlic powder, salt,
pepper, and
dried basil, with half Italian seasoned bread crumbs for the breading, but I'm trying to do keto, so I'll give this a try We usually only buy fish online, from the Ojibwe tribe of Indians, in
Red Lake, Minnesota.
• Olive oil 1 pound lean ground beef • Salt • Black
pepper 1 teaspoon
dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1
red onion, diced 2 small
red bell
peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted
red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon
dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I
used California Olive Ranch Miller's Blend) Freshly ground black
pepper
vegetable oil 1 onions (peeled and chopped) 2
red and yellow or green
peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes
Dried Chilli flakes (traditionally they
use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and
pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2
red bell
pepper, diced 1/2 green bell
pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season
use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp),
dried okay 1 tsp sea salt, more to taste 1/2 tsp black
pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero
pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
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.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1
red bell
pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I
used half fresh chopped thyme and half
dried oregano, but
use any that you like, fresh or
dried) 1/2 teaspoon
red pepper flakes (optional) 1/2 cup
red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and
Pepper to taste
1 cup white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh
red peas are
used on the island) 2 cloves garlic 1 uncut scotch bonnet
pepper (again
use fresh jalapeño if you can't find scotch bonnets) 1/4 cup sliced leeks 3/4 cup coconut milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp
pepper 1 tsp
dried thyme (or 2 sprigs fresh)
2 cups packed fresh parsley leaves 1 Tbsp fresh oregano leaves (or
use 1 tsp
dried oregano) 4 cloves garlic 1 tsp Spanish smoked paprika 3 Tbsp
red wine vinegar 1/2 cup extra virgin olive oil Salt and
pepper
Small, hot,
dried red Capsicum
peppers are sometimes also referred to as chilis, after the Nahuatl (Mexican) term
used for the pungent pods on the other side of the Atlantic Ocean.
dry pasta 1 tsp olive oil 1/2 cup
red onion, chopped 1 medium jalapeno
pepper, seeded and chopped 2 bell
peppers, chopped (I
used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt &
pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
Use a minced and seeded fresh hot chili
pepper, such as jalapeño or serrano, in place of
dried hot
red pepper flakes or sriracha sauce for a spicy scramble.
Whisk together the water, roasted
red peppers, olive oil and soy sauce and
using a fork, gently stir into the
dry ingredients.
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I
used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile
pepper /
dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1
red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and
peppers * 12 oz.
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and
pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp
dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I
used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2
red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
1 cup of all purpose flour (I
use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground
pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup
red wine 2 cups of beef broth (I
use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or
dried)
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black
pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of
dried 1/4 teaspoon
dried thyme 12 - 14 ounces of
red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and
used that) 3 tablespoon apple cider vinegar
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell
pepper, chopped [I
used orange bell
pepper instead] 1/2
red bell
pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I
used half and half] 1/4 teaspoon
dried basil 1/4 teaspoon lemon
pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black
pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
For a different varieties of chips I
used few different spices, like season - all spice,
dried rosemary, thyme, garlic, onion, oregano, crushed
red pepper and so on and so forth.
For a different varieties of chips
use few different spices, like season - all spice,
dried rosemary, thyme, garlic, onion, oregano, crushed
red pepper and so on and so forth.
crimini mushrooms -3 T fresh thyme -1 / 2 t salt -1 / 2 t
pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I
used Bob's
Red Mill)-1 1/2 cups
dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsley
I did make a few modifications to suit the amount of time I had and what I had on hand (I
used jarred roasted
red peppers instead of roasting my own (there were about 3 large
peppers in the jar), I toasted the walnuts lightly in a
dry skillet before putting them in the food processor, I
used honey instead of pomegranate molasses because I couldn't find the latter, and I
used 2 tbsp
dried parsley instead of 1/4 cup fresh).
150 g spaghetti (I
used «spaghettoni») extra virgin olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small
red chili
pepper, cleaned and minced a large handful of fresh sage leaves, cleaned and pat
dried freshly ground black
pepper, to taste
What's in it: — 1 can chickpeas, rinsed, drained and
dried well (* you can also soak 1 cup of
dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I
used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon
red pepper flakes or cayenne (adjusted to you preference)
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I
used white whole wheat flour) 1/4 teaspoon black
pepper 3 large garlic cloves, minced 1 cup
dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black
pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
olive oil 1 onion, chopped 1
red or green bell
pepper, chopped (I
used 2
red and 2 green frying
peppers, which are smaller than bell
peppers) 8 oz shitake mushrooms, cleaned, destemmed, and sliced 1 can cannellini beans (or 1 c pre-soaked cannellini beans) 4 cloves garlic, minced 1 tsp
dried basil 1 tsp
dried oregano 1 tsp aleppo
pepper 1/2 tsp
dried thyme 1/2 tsp salt 1/4 tsp black
pepper 2 tbsp Bragg's Amino Acids 1 c pecans, chopped 1/2 c quinoa flour 1/4 c potato starch 1 tsp xanthum gum
Sprinkle with salt,
pepper, garlic powder, onion powder,
dried oregano and
red pepper flakes if
using.
1 pound ground chuck 1/2 pound mild bulk pork sausage 2 slices low carb bread, whole grain, in fine crumbs 1/2 cup chopped onion, fairly fine 1 clove garlic, minced 1/4 cup chopped parsley 1/4 cup
dry red wine 1 egg 1 tablespoon Dijon mustard (spicy brown will work if that's what you've got) 1/2 teaspoon
dried savory 1/2 teaspoon
dried thyme 1/4 teaspoon ground
dried rosemary 1/2 teaspoon salt OR 1 teaspoon Vege - sal (I
use the Vege - Sal) 1/4 teaspoon
pepper
* 4 ounces (
dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or
use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed
red pepper flakes - to taste * lightly toasted pine nuts for garnish (or
use chopped toasted almonds)- to taste (I
used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional
Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped
red onion 2 - 3 cloves garlic, finely minced 1 cup chopped carrot 1/2 cup diced
red pepper 1 cup chopped potato (I
used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup corn kernels, fresh or frozen 1 32 - oz vegetable broth 1 cup 1 % milk 1/4 cup light cream 1 tablespoon crumbled
dried thyme Salt and
Pepper to taste
Remove from the oven, and sprinkle with
dried hot
red pepper flakes, or pass them around, if you haven't
used spicy cheese.
Add the vegetable stock,
red lentils, thyme, paprika,
red pepper flakes, and
dried mushroom powder (if
using).
1 tablespoon Pimento Moida or fresh
red crushed
pepper (you can also
use 1/2 teaspoon
dried red pepper flakes)
1 cups
dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or
red bell
pepper, chopped 1 green bell
pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I
used black and kidney but any are fine!
1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup
dry small green lentils 1 small bay leaf Salt and
pepper 1 pound yukon gold potatoes diced 2 tablespoons
red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I
use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley
1/4 cup Olive Oil (I
used a little less) 2 cups Onion, chopped 2
Red Bell
Peppers, chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only
used 1 tablespoon) 2 teaspoons
Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 - ounce) cans Black Beans 1 (16 - ounce) can Tomato Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last drop)
2 cups whole raw cashews 2 cups beer (optional) 2 cups water (if you omit the beer
use 4 cups water) 1/4 cup nutritional yeast 1/4 cup millet flour 1 whole roasted
red bell
pepper 2
dried red...
Ingredients 16 oz box pasta, I
used small shells 2 Tbsp butter 12 oz can evaporated milk 2 egg, beaten 1 tsp
dry mustard powder 1/4 tsp
red pepper optional 1/8 -1 / 4 tsp Black
Pepper 2 cups freshly grated cheddar cheese * Salt to taste
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I
used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed
red pepper flakes (I
used Aleppo chile flakes) 8 cups vegetable broth (note: I
used a combination of water with nutritional yeast,
dried parsley, lemon
pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I
used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
150 g spaghetti (I
used «spaghettoni») extra virgin olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small
red chili
pepper, cleaned and minced a large handful of fresh sage leaves, cleaned and pat
dried freshly ground black
pepper, to taste [click to continue...]
1 large ripe tomato, peeled seeded and chopped (about 1 cup) 1 clove garlic Juice of 1 lime 1 jalapeno
pepper, seeded and roughly chopped 1/3 cup extra virgin olive oil 1/2 teaspoon chili powder (ancho if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper 5 cups peeled, cubed sweet potatoes (about 2 pounds of sweet potatoes) 1 1/2 tablespoons extra virgin olive oil 3 cups black - eyed peas (cooked from 1 1/4 cups
dried, or
use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced
red onion 1 teaspoon lime zest
1/2 ounce
dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large
red bell
pepper, diced 1 hot chili
pepper (I
used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup
red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste