Find the biggest pot you own and fill it with new potatoes,
whole white onions and more salt than you think is healthy.
Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6
whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks,
white part chopped 4 scallions, chopped 2 cups chopped
onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Ingredients: 10 slices of soft,
white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as
whole as possible / 1/4 C chopped
onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
In case your pantry is as poorly stocked as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar,
white wine in place of dry sherry, no ham, no shallot (extra
onion added), and tomato sauce instead of canned
whole!
My husband and I only eat the
white meat (I know, terribly wasteful, but there it is -LCB- shrug -RCB--RRB-, so I put the
whole carcass (torn apart) with the dark meat, into my Crockpot, with salt, pepper,
onion powder and garlic powder, some dried parsley (from my garden) and enough (filtered) water to cover.
1 piece
whole wheat bread 1 tablespoon vegan butter 1 medium sized
onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can
white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
12 — 14 lb
whole turkey, fresh or frozen and thawed 4 Tbsp olive oil 8 c chopped
onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2 tsp poultry seasoning 2 c dry
white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (about 9 c) and lightly toasted 3/4 c chopped fresh flat - leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose flour
Ingredients: ROAST: Water, vital wheat gluten, organic tofu (filtered water, organic
whole soybeans, magnesium chloride, calcium chloride), expeller pressed non-genetically engineered canola oil, natural vegetarian flavors, shoyu soy sauce (water, non-genetically engineered soybeans, wheat, salt, culture), non-genetically engineered corn starch,
white bean flour, garbanzo bean flour, lemon juice from concentrate,
onion, carrots, celery, salt, calcium lactate from beets.
7 to 8 pound roasting chicken
whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste
Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1
white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
1 1/2 pounds ground pork 1/4 cup dry
white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated
onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups
whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or
white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
Broth: 2 tablespoons
whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large
white onion, roughly chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups water Juice of one lime
6 pounds medium cucumbers 1 1/2 cups sliced
onions 2 large garlic cloves, left
whole 1/3 cup canning salt 2 trays of ice cubes or crushed ice 4 1/2 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed 3 cups
white vinegar
1 tablespoon olive oil 1/4 cup
white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz
white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded) 1/2 to 1 cup cream, half - and - half, or
whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly chopped
3 to 4 pound baking pumpkin 1/2 medium
white onion, chopped 1
whole red pepper, chopped 2 tablespoons red curry paste 2 teaspoons turmeric 2 teaspoons paprika 1 teaspoons ground cumin 2 cups water 1 (14 - ounce) can coconut milk Salt and pepper
gluten - free crust (water, tapioca starch, brown rice flour,
white whole grain sorghum flour, potatostarch, olive oil, cane sugar, milled flax seed, yeast, psyllium, sea salt, xanthan gum), tomato basil sauce (water, tomato paste, olive oil,
onions, basil, salt, garlic, xanthangum, spices), Daiya mild mozzarella style shred (filteredwater, tapioca starch, non-gmo expeller pressed canolaand / or non-GMO expeller pressed safflower oil, coconut oil, pea protein isolate, salt, inactive yeast, vegan naturalflavours, vegetable glycerin, xanthan gum, lactic acid (vegan), titanium dioxide (a naturally occurring mineral), yeast extract), tomato, basil.
I boiled the
whole tomatillos, then used the hand blender to blend them with
white onion, cilantro and jalapeno.
6 pounds ripe tomatoes, chopped 1 small purple
onion, peeled and chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash of
white pepper 1/2 teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2
whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds
1 tablespoon olive oil 1 yellow
onion, chopped 1 bunch of scallions, chopped to
white ends 1 can (15 oz) no - salt added pinto beans 1 can (15 oz) no - salt added kidney beans 1 can (15 oz) tomato sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red wine vinegar 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon oregano 6
whole - wheat buns
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow
onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups
whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp
white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow
onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked
white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish
onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon
whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red
onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups
white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
BEST INGREDIENTS: Water, * Expeller Pressed Vegetable Oil (* Soy, * Canola And / Or * Sunflower), * Apple Cider Vinegar, * Cultured Buttermilk, Sea Salt, * Cane Sugar, * Garlic, *
Whole Egg, *
Onion, * Lemon Juice Concentrate, * Mustard Flour, * Tarragon, Xanthan Gum, *
White Pepper, * Chives, * Parsley.
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium
onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can
whole plum tomatoes in puree 1/2 cup red or
white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
1 pound Pasta (I used
whole wheat penne) 1 pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium
Onion, chopped 1 cup Dry
White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper Flakes 1/4 teaspoon Dried Oregano Fresh Flat - Leaf Parsley, for garnish Fresh Basil, for garnish (we omitted) Parmesan Cheese, for garnish
3 large organic carrots 4 large stalks of organic celery 2
whole large organic
white or yellow
onions (not peeled)...
and the
whole thing served with a generous serving of Avocado Salsa, made with chopped avocadoes & tomatoes, diced red
onion, maybe cilantro, hearty squeezes of lime or lemon, and plenty of salt and
white pepper.
2
onions (scrubbed and chopped in large pieces) 6 carrots (scrubbed chopped in large pieces) 4 stalks of celery (scrubbed and chopped in large pieces) 4 large potatoes (scrubbed and cut in thirds) 1 head of cabbage (rinsed and chopped in large pieces) 2 quarts of vegetable stock or water 1 cup
white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon
whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon
white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
A slice of good - quality
white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon
onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese
Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil
Ingredients For the seitan ragù 3 - 4 tablespoons extra virgin olive oil (and 2 more when ready to serve) half an
onion, peeled and finely chopped 1 small carrot, cleaned and finely chopped 1 celery stalk, cleaned and finely chopped 1 teaspoon powdered vegetable stock
whole sea salt, just enough to taste 150 ml
white wine -LSB-...]
1 pound dried small
white beans 8 fresh Anaheim chilies 1/4 cup (1/2 stick) unsalted butter 2 large
onions, chopped 1/3 cup all purpose flour 4 cups low - salt chicken broth 1 1/2 cups half and half 1 1/2 cups 2 % milk (
whole milk or 1 % would work too) 4 cups shredded cooked chicken 1 tablespoon chili powder 1 tablespoon hot sauce 1 tablespoon ground cumin 2 teaspoons salt 1/2 teaspoon pepper
1 large
onion 1 cup of red or
white wine (or water) 2 cups water 3 garlic cloves 1 bunch parsley (about 1/2 cup chopped) 1 stalk rosemary (just leaves) 4 cans (15 ounce)
whole ORGANIC tomatoes, salt - free 2 cans (6 ounces) ORGANIC tomato paste pepper to taste (no salt is necessary)
8 ounces
whole - wheat egg noodles 1 tablespoon extra-virgin olive oil 1 medium
onion, finely chopped 8 ounces mushrooms, sliced 1/2 teaspoon salt 1/2 cup dry
white wine 6 tablespoons all - purpose flour 3 cups nonfat milk 1/2 teaspoon freshly ground pepper 12 ounces canned chunk light tuna (see Tip), drained 1 cup frozen peas, thawed 1 cup finely grated Parmesan cheese, divided 1/2 cup coarse dry
whole - wheat breadcrumbs (see Tip)
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1
white onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can
whole peeled tomatoes with their juices 2
whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red
onions for serving, recipe follows
Quick and Clean Veggie Broth 1 medium yellow or
white onion, peeled and quartered 3 medium carrots, peeled and cut into chunks 4 cloves garlic, peeled 1 tablespoon extra virgin olive oil 6 cups water 2 bay leaves 1 1/2 teaspoons coarse salt 1/2 teaspoon
whole black peppercorns
Serves 4 - 6 Recipe by: Stewart Dietz Catering Ingredients: 1 1/4 cup
Whole Grain Einkorn 2 cups water 1/2 teaspoon kosher salt 4 tablespoons olive oil 4 ounces crimini brown mushroom, cleaned & trimmed, keep stems 1/2 small yellow
onion, finely diced 1 small leek, cleaned, cut lengthwise in 1/2, thinly sliced using mostly
white 1.5 teaspoon fresh or 1/2 teaspoon dried thyme... Continued
Roast Beef Ingredients: 2.5 lbs beef clod shoulder roast — I trimmed off all the excess fat b / c it wasn't grass - fed type Lots of garlic 1
white onion 1 jicama — thickly sliced Lots of shallots 3
whole cloves 4 dry bay leaves 1 cinnamon stick 8 medium size carrots — thickly sliced 2 tsp ghee Seasonings from Caramelized Chicken mixture Basically: salt, pepper, rosemary, thyme, paprika and coriander Directions: 1.
1 tablespoon olive oil 1 - 28 ounce can
whole peeled tomatoes, halved, juiced reserved 1 small
white onion, quartered 4 garlic cloves, smashed & peeled 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme Pinch red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup water Parmesan cheese for garnish Crusty bread for serving
2 teaspoons plus 1 tablespoon olive oil 1 yellow
onion, diced 1 pound ground chicken (preferably 2/3
white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno chiles, finely chopped 1/4 cup chopped fresh cilantro 1 tablespoon Cholula Hot Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper
Whole grain buns, fresh spinach leaves and sliced cucumbers
1 cup dried lentils 1/2 cup edamame 1 pound of new potatoes 1/2
white onion, chopped 2 cloves garlic, chopped 1/4 cup freshly chopped dill or or 1 1/2 tablespoons dried dill 3 tablespoons
whole grain mustard 1 1/2 tablespoons balsamic vinegar 1/3 cup olive oil cayenne pepper, to taste salt & pepper, to taste
2 ounces dried,
whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped
onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled
white vinegar, plus more as needed Sour cream lime wedges
Gluten - Free Crust (water, tapioca starch, brown rice flour,
white whole grain sorghum flour, potato starch, olive oil, cane sugar, milled flax seed, yeast, psyllium, sea salt, xanthan gum), Tomato Basil Sauce (water, tomatoes, olive oil,
onion, salt, xanthan gum, garlic, basil, spices), Daiya Mild Mozzarella Style Shreds (filtered water, tapioca starch, non-GMO expeller pressed: canola and / or safflower oil, coconut oil, pea protein isolate, vegan natural flavors, salt, inactive yeast, xanthan gum, lactic acid (vegan), titanium dioxide (naturally occurring mineral), yeast extract), Beyond Meat Italian Sausage - style Crumbles (water, pea protein isolate, non-GMO expeller - pressed canola oil, vegan natural flavors, garlic, spices, paprika, potassium bicarbonate, caramel color, calcium sulfate, yeast extract, salt), Daiya Meatless Pepperoni - style Slices (tapioca starch, filtered water, coconut oil, spices, non-GMO expeller pressed: canola and / or safflower oil, rice starch, pea protein isolate, sea salt, textured pea protein, bamboo fiber, crimini mushrooms, vegan natural flavors, yeast extract, konjac gum, potato protein isolate, lactic acid (vegan), garlic, xanthan gum, vegan enzyme, paprika oleoresin (color)-RRB-, Red O
onion, salt, xanthan gum, garlic, basil, spices), Daiya Mild Mozzarella Style Shreds (filtered water, tapioca starch, non-GMO expeller pressed: canola and / or safflower oil, coconut oil, pea protein isolate, vegan natural flavors, salt, inactive yeast, xanthan gum, lactic acid (vegan), titanium dioxide (naturally occurring mineral), yeast extract), Beyond Meat Italian Sausage - style Crumbles (water, pea protein isolate, non-GMO expeller - pressed canola oil, vegan natural flavors, garlic, spices, paprika, potassium bicarbonate, caramel color, calcium sulfate, yeast extract, salt), Daiya Meatless Pepperoni - style Slices (tapioca starch, filtered water, coconut oil, spices, non-GMO expeller pressed: canola and / or safflower oil, rice starch, pea protein isolate, sea salt, textured pea protein, bamboo fiber, crimini mushrooms, vegan natural flavors, yeast extract, konjac gum, potato protein isolate, lactic acid (vegan), garlic, xanthan gum, vegan enzyme, paprika oleoresin (color)-RRB-, Red
OnionOnion.
1 egg
white (0g) + 2 slices Great Low Carb Bread (2g) + 2 tablespoons almond milk (0g) + 1/3 cup chopped
onion (5g) + 1 cup chopped broccoli (3g) + 1 cup spinach (0g) + 1/4 cup chopped carrots (2g) = 12g net carbs for the
whole darn thing
Organic tofu (filtered water, sprouted organic soybeans, calcium sulfate, glucono delta lactone, nigari [magnesium chloride]-RRB-, organic wheat flour, water, organic potato starch, organic
whole eggs, organic crimini mushroom, organic boo chou, organic carrot, sea salt, organic green
onion, organic rice vinegar, organic sesame oil, organic ginger, organic crushed garlic, organic canola oil, organic cane sugar, cultured sugar (cultured cane sugar, vinegar), organic tamari powder (organic tamari soy sauce [organic soybeans, salt], organic maltodextrin and salt), organic
whole milk (Grade A milk, vitamin D3), organic chili peppers, organic
white pepper
2 tablespoons ghee or vegetable oil 1 teaspoon garam masala 3 bay leaves 4 to 5 dried
whole red chilies 1 cup chopped red /
white onion 1 tablespoon peeled ginger root julienned into 1 inch strips 1 tablespoon thinly sliced garlic 1 - 15 1/2 ounce can chickpeas, drained 1 lb frozen spinach 1 1/2 teaspoons fine - grain sea salt 1/2 teaspoon black pepper 1/2 cup water 4 tablespoons freshly squeezed lemon juice
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow
onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry
white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry)
whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
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 4 tablespoons butter 1 medium yellow
onion, diced 8oz cremini mushrooms, thinly sliced 4 scallions,
white and green parts separated, thinly sliced 1 teaspoon soy sauce 1/4 cup
white wine 3 tablespoons flour 2 cups chicken stock 1 cup
whole milk 5oz tuna packed in olive oil * 1 tablespoon lemon juice 1/2 teaspoon salt 8oz egg noodles 1 cup bread crumbs 1 tablespoon parsley (optional)
2 pounds of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1
onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or
white / red potatoes 1 tsp of
whole peppercorns (
white or black) 1 tsp ground cumin 1 tsp dried Rosemary
ingredients MILK BRAISED CAPON 2 tablespoons olive oil 6 - 8 pound
whole capon (cut into 6 pieces, reserving wings for another use) 2 cups
whole pearl
onions (peeled) 8 cloves garlic (peeled, smashed) 2 quince (peeled, cut into wedges, cored) 2 tablespoons thyme leaves (roughly chopped) 1 cup
white wine 1 cup chicken stock 1 cup
whole milk 3 tablespoons quince paste Kosher salt and freshly ground pepper (to taste) parsley (roughly chopped, to garnish)
crabmeat 3/4 cup roasted hazelnuts, coarsely chopped ** 5 ounces Gruyere cheese, sliced thin, or 1-1/2 cups grated (if unavailable, Swiss may be substituted) 1 1/2 cups thin fresh asparagus, sliced diagonally (if unavailable, substitute 10 ounces frozen chopped spinach, thawed & squeezed dry) 2 tablespoons sweet
white onion, diced 4 eggs 2 2/3 cups milk 1 1/2 cups baking mix (Ellen's Better Baking Mix, Jiffy, Bisquick) 3 to 5
whole asparagus spears for top garnish
Spices; kosher salt, pepper mill, red chile flakes, cumin, soy sauce Fats; Canola oil, Virgin olive oil, butter Acids; Balsamic, rice wine vinegar, lemons Canned items; Tomato paste,
whole tomatoes,
white beans Produce; Garlic, Ginger, Parsley, Cilantro, Mix greens,
onions, carrots, celery,
white mushrooms Protein; Bacon, Frozen chicken breast, frozen shrimp.