I might need to pull back a little on
the white pepper if I'm going to get my daughter to eat it.
Not exact matches
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (
white part only,
if you want to keep the soup
white in colour)-- chopped 3 cloves garlic — chopped olive oil juice of 1 lemon 2 sprigs fresh rosemary salt and
pepper — to taste 6 cups steeped Yerba mate tea
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic 1 cup
white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered
if you don't have fresh) Salt & Black
pepper
The yummy dressing is made with tahini,
white miso, lemon, tamari, and
if you like some extra heat, red
pepper flakes.
-- one jar or resealable tupperware container — a bunch of beets, — 1 cup vinegar (I recommend red wine or
white)-- 1 tbsp sugar -1 tbsp diced / minced or crushed garlic (less
if you're a vampire or still have tastebuds)-- some fresh cracked
pepper and some sea salt.
1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more
if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and
white pepper to taste
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned
if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp
white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp coconut oil
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe
if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g)
white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt &
pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
You sprinkle each layer of fried zucchini with salt (go easy
if you've salted them as a first step),
pepper, roughly torn or chopped mint leaves and some
white wine vinegar.
Add the
white pepper and additional salt
if needed.
Whisk in the remaining ingredients: brandy (
if using), fresh ginger, cinnamon, ginger, cloves,
white pepper, allspice and nutmeg, until smooth.
1 cup dried
white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell
pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed
if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
It comes together in 20 minutes, and doesn't need any exotic ingredients;
if your pantry is stocked with curry powder,
white pepper, and ground ginger, you're halfway there.
-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans,
white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together
if they are too soupy)-- salt and
pepper, to taste (I indulged in a healthy amount of truffle salt)
1 large onion 2 cloves garlic 2 scotch bonnet
peppers (
if you can't find this at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp
pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1 tbsp brown sugar 1/2 cup
white wine vinegar 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh orange
This
white chicken chili is packed full of lots of flavor, and has a bit of a kick — but not too much (
if you don't like spice though you can leave the cayenne
pepper out, or cut the amount down.)
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)
White pepper is probably the taste you are missing.I use it with the Rotel or
if I make it from scratch.
Slice up the cabbage, finely chop the jalapeño and the epazote, grind some fresh
pepper and salt on top, add a dollop of mayonnaise (we used Hellman's but
if you are more ambitious that we are, make fresh) and a drizzle of
white vinegar.
If I have more time I like pasta with a sauce of olive oil heated with red
pepper flakes + cubed genoa salami, deglazed with
white wine or vermouth or whatever.
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red bell
pepper, sweet yellow bell
pepper, sliced scallions or chopped purple onion 2 oz sliced
white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip,
if desired.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary
if your broth is salty enough
pepper for the fennel + green beans: 1 fennel bulb (
white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt +
pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
(
if not organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2 cups dry
white wine 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon fresh rosemary, minced 1 tablespoon dried basil 1 teaspoon dried oregano 1 tablespoon dried leeks / parsley / fennel mix 1/4 teaspoon ground black
pepper 1/4 teaspoon kelp powder 8 cups water
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6
white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more
if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black
pepper
2 T.
white wine vinegar (make sure your vinegar is gluten free
if you are gluten - sensitive) 1/4 c. olive oil Salt and black
pepper to taste 3/4 c.
white vinegar 3 T. sugar A few each: peppercorns, coriander seeds, cloves (optional) 1 small red onion, halved and thinly sliced 2 T. chopped fresh mint 1/2 c. walnuts, toasted (optional)
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks —
white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry
white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock,
if you must — or water,
if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock,
if you have any 1 bay leaf salt and freshly ground
pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
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
1 cup of sunflower seeds (soaked for at least four hours in 2 cups of water, drained and rinsed) 1 cup of water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more
if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or
White Miso) 1 large clove garlic 1/2 teaspoon freshly ground
pepper
For the gravy: 1/2 cups coconut oil 1/2 onion, minced 5 cloves garlic, minced 1/2 cup all purpose flour (This gravy can be made gluten free
if you desire by using gluten free all purpose flour from Bob's Red Mill) 1/8 cup nutritional yeast 1/8 cup tamari 2 cups vegetable stock, or more as needed (depending on how you like the consistency) Oregano and
white pepper to taste
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
1/4 cup minced shallots 2 teaspoons olive oil 2/3 pound asparagus, thin spears 8 ounces gruyere or swiss cheese, regular or low fat, shredded 5 large eggs 1 cup milk 2 tablespoons dry vermouth or dry
white wine (omit
if you like) 1/2 teaspoon salt 1/4 teaspoon
pepper 1/2 teaspoon dried thyme
It's delicious as - is, but you can also add in some corn and bell
peppers and substitute black beans for
white beans,
if you'd like.
1 cup dried
white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks,
white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red
pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup
if needed 1 bay leaf 1 teaspoon salt Freshly ground black
pepper to taste 1/2 cup flat - leaf Italian parsley leaves
White pepper is the one to go to
if you don't want black specks in your mayo but go ahead with the black
if you don't mind the looks so much.
In a large bowl, stir with a whisk: 2 cups all - purpose flour optional: 2 teaspoons baking powder (for very slightly puffier cheese puffs, although I tried with and without and could not see the difference) 1/8 teaspoon paprika, fine quality 1/8 teaspoon dried mustard powder, fine ground 1/8 teaspoon
white pepper 1/2 teaspoon salt optional: 1/2 teaspoon fresh super-fine lemon zest
if using a micro zester, otherwise, super-fine chopping is required — or it will taste too lemony
For example, instead of the vegetables I used, you can also use
white mushrooms, green peas, green onions, green
peppers, red
peppers, broccoli, spinach, asparagus, sweet potatoes / yams, pumpkin, summer squash, seaweed, beans, tofu, shrimp, scallops, salmon, tuna, chicken (
if you eat these animal products), etc..
1 lb ground beef 1
white onion 1/2 tsp garlic powder 1/2 tsp salt 1/4 -1 / 2 tsp coarse black
pepper (
if you're not sensitive) 1/4 tsp oregano
If desired, add a dash of
white pepper and / or some powdered garlic.
Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or vegetable 8 or 10
white button mushrooms 2 T long - grain
white rice 1 t salt, less
if using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black
pepper Garnish with thinly sliced sorrel.
2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety,
if you prefer) 1/2 cup low - fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including
white parts 1 / 2 teaspoon sugar 1/4 teaspoon black
pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water
Season with salt and
pepper,
if desired, then fold in egg and egg
white.
Butternut squash, organic (1) Onion, yellow or
white, organic (1) Butter, grass - fed
if possible (2 TBS)-- Chicken stock, homemade or organic (6 cups)--(click here to see my recipe) Sea salt and freshly ground black
pepper to taste Optional: Nutmeg, whole or ground Sour cream, grass - fed
if possible
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more
if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry
white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black
pepper (to taste)
Ingredients 1 garlic clove, peeled a pinch of whole sea salt a pinch of
white pepper a pinch of chili powder 6 - 8 tablespoons extra virgin olive oil juice of 1 lemon fresh thyme leaves, to taste fresh oregano, to taste 250 - 300 g plain seitan, broken into small, bite - sized chunks Makes 2 servings (or more
if -LSB-...]
Red onion, medium (1/2) Carrot, medium (1) Zucchini, medium (1) Garlic clove (1) Olive oil, extra-virgin, organic (2 TBS)-- where to buy olive oil Sea salt Black
pepper, freshly ground — where to buy black
pepper Sole, hake, flounder, or other
white fish fillets, wild (4 - 4 oz) Lemon (1) Thyme sprigs (8) Butter, grass - fed, organic (2 TBS)-- where to buy grass - fed butter White wine, organic if possible (1/4
white fish fillets, wild (4 - 4 oz) Lemon (1) Thyme sprigs (8) Butter, grass - fed, organic (2 TBS)-- where to buy grass - fed butter
White wine, organic if possible (1/4
White wine, organic
if possible (1/4 cup)
Chicken livers, ideally pastured but at least free range organic (1 pound) Chicken fat (schmaltz), duck fat or refined, expeller - pressed coconut oil, (2 - 3 TBS)-- don't use butter or lard — Jews don't mix meat & dairy, and they don't use pork products — where to buy fats Large yellow or
white onion (1/2) Hardboiled egg (1) Loaf sprouted or real sourdough bread (1)--
if you are gluten - free, use gluten - free bread --(click here for recipe) Sea salt — where to buy sea salt Freshly ground black
pepper — where to buy black
pepper
1/3 cup olive oil 1 pound yukon gold or other
white potato, sliced 1/8 ″ thick (you can peel
if you wish) 1 onion, sliced 1 red or green bell
pepper, washed and sliced thinly (optional) 1 - 2 cloves garlic, minced 6 large eggs 1/4 cup fresh parsley, chopped salt and
pepper
1 (15 - ounce) can chickpeas, drained and rinsed 1 clove garlic, roughly chopped 2 tablespoons tahini 1/4 cup fresh cilantro, thick stems removed 6 — 8 fresh basil leaves (6
if large or 8 smaller) 1 medium scallion, light and dark green parts only, roughly chopped 2 tablespoons fresh dill, roughly chopped 1 tablespoon honey 1 tablespoon fresh lemon juice 1/2 teaspoon lemon zest 1 pinch cayenne
pepper 1 teaspoon sea salt 2 tablespoons
white wine vinegar 1 tablespoon water 1/4 — 1/3 cup extra virgin olive oil
1 large
white onion 1 cup raw cashews, soaked in water for a couple of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup
white wine 3 tablespoons nutritional yeast 2 tablespoons red or
white miso 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon black
pepper 1/2 teaspoon
white pepper 1/2 teaspoon salt (omit
if sodium is an issue) 1/2 teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked
white pepper (
if you can't find smoked
pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley