Not exact matches
And Cathy,
black people can
use the other
water fountain and still get
water, right?
In this case, a
black person could not eat a lunch counter,
use the same bathroom or
water fountain as someon white, ride at the back of the bus or stand - up if asked, attend the same church as a white peron, inter-marry, could not go into a store if asked to stay out, etc..
We didn't have brussels sprouts so
used frozen spinach, and served it with basmati rice cooked in coconut milk and
water as we didn't have
black rice.
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon
water if not
using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground
black pepper
sea salt 1/8 teaspoon
black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots, peeled and sliced 1 large turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4 cups
water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I
used swiss chard)
* 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
Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold
water (you'll need extra
water if you aren't
using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T
black peppercorns / a couple of leeks, halved, if you have them.
1 onion, peeled and halved (if
using slow cooker) or chopped (if
using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground
black pepper 1/2 teaspoon ground cumin, optional 9 cups
water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
The Blessed Seed (stand A50) is promoting
Black Seed Soap & Shampoo Bar, made
using natural, botanical ingredients like shea butter, olive oil, spring
water, coco butter and the oil of blackseeds (nigella sativa).
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we
used the latter but
use less if you're sensitive to sugar) 1/2 cup
water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground
black pepper (
use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt
I
used one less can of
black beans, and 1 / 4C apple cider vinegar plus 1/4 cup
water because I didn't have any sherry.
1 tablespoon vegetable oil (hs note: I
used clarified butter) 1 1/2 teaspoons
black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4
water, if
using yogurt
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or
use large tomatoes) 14 oz artichoke hearts, halved 14 oz
black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons
water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon
black pepper
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste,
used in increments Fresh finely ground
black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth,
used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup
water Croutons or parmesan cheese for serving
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I
used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups
water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
That's definitely the case here — add 16 oz of dried
black beans and 6 cups of vegetable broth and
water (I
used 4 cups of broth and 2 cups of
water) to your slow cooker.
With
black tea,
use boiling
water and steep for up to 5 minutes.
Use 2 cups of
water for every cup of
black rice and it cooks for about 45 minutes Soaked rice would cook up to 30 mins.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground
black pepper 1 x 400g can chopped tomatoes 1/2 can of
water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat —
using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
I
used to make a
black bread similar to this (when we lived in Chicago in the early 1990s when my kids were little)-- you cooked the grated onion in some boiling
water and added the seeds to soften, and it also included coffee and chocolate.
4 - 5 orange bell peppers 1 cup dry quinoa + 2 cups
water 1 15oz can unsweetened corn kernels 1 15oz can low sodium
black beans 1 4oz can diced green chiles 1/2 cup diced tomatoes 1/2 yellow onion 1/2 cup shredded pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I
used Mccormick Salt - Free Southwest)
Here's the changes I made: Only
used 1 jalepeno, 1 tsp sugar (they were still too sweet next time I won't
use any sugar), omitted
water, added
black beans to the mix and
used a can of stewed tomatoes instead of chopped tomatoes, garnished with chopped tomato and green onions.
Use 1 cup of
black rice and 2 cups of
water.
1 corn or rice tortilla 1 tbsp of pizza sauce (I
use store bought — homemade would be great) 2 tbsp of
black beans 2 tbsp of corn 2 sundried tomatoes (soaked for a couple of minutes in warm
water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I
used parma) a dash of fresh cilantro
-- 1 bag dried Puy French lentils (or other lentil variety of choice)-- 3 carrots, chopped — 3 celery stalks, chopped — 1 large spanish onion, chopped — Pinch of dried thyme — Pinch of smoked paprika — 3 cloves garlic, chopped — Salt & freshly cracked
black pepper — Vegetable broth or
water (I
used veggie homemade broth)
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon
water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium
black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we
used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
2 bone - in chicken breast halves 1 small onion, halved, 1 clove garlic, cut in half The tops of the celery stalk that will be
used in the salad 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon
black pepper 2 cups
water
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground
black pepper 2 tablespoons capers — soak them in cold
water for 15 minutes before
using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
Use a hand blender or food processor to puree the green onion mixture along with 3/4 teaspoon salt, 1/4 teaspoon
black pepper, zest of the lemon, half the lemon juice, and the reserved pasta
water.
4 tablespoons of chia (
black or white) 3/4 cup of juice (I
used coconut pom) 1/2 cup of still or sparkling
water 1 lemon or lime, juiced (I
used a Meyer Lemon)
I mostly followed the recipe except that I added roasted peeled poblano peppers,
used chicken stock instead of
water, and
used canned
black beans for the sake of time.
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I
used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt,
black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup
water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered
water with a pinch of whole sea salt (
use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I
used black cherry tomatoes), washed and cut into wedges 4 large handfuls of fresh parsley, rinsed, pat dried and more ore less -LSB-...]
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.
Stir in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if
using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards,
black pepper, and 1 cup of
water and bring to a boil.
What I
used for the spread: 380 g or 1 pack of
black beans in brine, rinsed (about 3 dl cooked beans) 100 g cashew nuts 1/2 dl
water -LSB-...]
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I
used half peanut half canola Kosher salt and Freshly ground
black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu,
water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively
use chicken or shrimp if you're not a tofu fan ** I
used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Black Walnut shells can be
used for a variety of industry applications including abrasive cleaning,
water filtration and oil industry lost - circulation.
If
using dried peas, soak the
black - eyed peas overnight in
water that covers them well.
I found a delicious recipe from Green &
Blacks for Salt
Water Truffles
using milk chocolate but I've adapted the following recipe
using dark chocolate and an optional teaspoon of honey.
The
water rehydrates the grain, and the soaking liquid can be
used in the final dish, like in this brothy bowl of
black barley, thinly sliced mushrooms, spicy kimchi, and raw radishes.
Instead I separately prepared and then
used a mix of three tablespoons of
water, one tablespoon of Dijon mustard, 1/4 tsp ground cumin, 1/2 tsp coarsely ground
black pepper, 1/8 tsp grated nutmeg and a few dashes of each cayenne pepper and Aleppo pepper.
(The second time I
used black tea in place of the
water too) This is truly delicious.
2
black tea bags (I
used Twinings English Breakfast) or 1 1/2 tsp loose leaf
black tea 2 - 3 cups
water, boiling 1/4 cup sugar 1/2 cup white distilled vinegar Activated Scoby (I got mine dried from Cultures for Health)
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold
water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I
use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon
Black pepper Fennel fronds to garnish
I also
used a combo of pasta
water and chicken broth, and subbed a hefty sprinkle of white pepper for the
black pepper.
BCM Inks
uses the recovered ink to develop a new
water - based flexographic ink called «PCR (Post-Consumer Recycled)
Black» to print on corrugated shipping containers.
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)
I added 1 vegetable boullion cube to the
water,
used 2 % milk, and added some cayenne pepper and a little more fresh ground
black pepper.
1 packed cup of fresh cilantro leaves 1 cup raw cashews, soaked overnight 1 tablespoon fresh lemon juice 2 tablespoons apple cider vinegar 1 cup filtered
water 1 clove of garlic 1/4 teaspoon ground cumin few cracks fresh
black pepper fine pink salt to taste (I
used scant 1 teaspoon)