1 clove garlic juice of 1 lemon 1/2 cup unchopped cilantro 1 cup unchopped parsley 4 T Braggs Liquid Aminos (or less tamari, if you don’t have Braggs) 1/2 t umeboshi plum vinegar (or other vinegar, if that’s what you have) 1/2 c olive oil Blend all together, chill. Excellent for many uses, not just salad.
3 c shredded coconut 1.5 c cacao powder 1/3 c melted coconut oil 1 c agave nectar 1 T vanilla 1 t fine sea salt 1 T maca powder, optional Mix everything together. Form balls (~1 oz); dehydrate @ 115 for 24 hours or bake, low, for 2-3. Let sit out until crisp before bagging/eating.
This was freaking fantastic. However, having somebody else cut up the chicken (or just using quarters/breasts) would probably help. If you have a whole chicken to work with though, cut it up! Note, you probably want to have as wide of a pan/pot to cook this in, so you’re not trying to cycle the chicken pieces around to cook in the sauce. Or, don’t use a 4.5 pound chicken 🙂 4 Tbsp olive or canola oil or ghee Three 3-inch …
This didn’t work so well the first time, but maybe with red lentils it would. 1 cup red lentils (skinless masoor dal), washed and drained 1/4 tsp ground turmeric 1 medium onion, half finely shopped and half cut into fine half rings 3/4-1 tsp salt 3 Tbsp olive or canola oil 2 cloves garlic, cut into thin slices 2-3 dried hot red chilies, each broken in half Put the red lentils, 3 1/2 cups water, turmeric, and the chopped onions …
Tara really liked this, and the boys did too. 3 cloves garlic, crushed in a garlic press 1 tsp finely grated peeled fresh ginger 1 Tbsp ground coriander 1 tsp ground cumin 1/4 tsp cayenne pepper 1/4 tsp ground turmeric 3 Tbsp olive or canola oil 4 Tbsp chopped onions 1 cup (5 ounces) finely chopped tomatoes 1 cup red lentils (skinless masoor dal), washed and drained 3/4-1 tsp salt 3 Tbsp chopped cilantro 1 Tbsp unsalted butter (optional) Put …
A good, basic, rice. The split-peas don’t really work, so I may leave them out next time. Only down-side is the 30 minute prep on the rice, but you can do that while making other dishes. 2 cups basmati rice 2 tbsp olive or canola oil 1 dried hot red chili 1 tsp urad dal or yellow split peas 1 tsp whole brown or yellow mustard seeds 1 tbsp sesame seeds 1/2 tsp ground turmeric 1 tsp salt, if desired …
Slightly adapted from How To Boil Water. Serves 4-6; prep time 2.5 hours. 1 pound black beans, soaked 3 slices bacon 1 large onion, roughly chopped 5 cloves garlic, chopped 2 t cumin 1 bay leaf 6 cups water or broth 1 jalapeno 2 t salt pepper 1-2 cups chopped tomatoes 1 T cider vinegar Cut bacon into thin strips, and cook in a dutch oven until almost crisp. Add onion, garlic, cumin, and bay leaf; cook until onion is …
From How To Boil Water. Serves 4, prep time 1 hour. 1 onion 4 cloves garlic 15 oz can cannellini or great northern beans 8 bone-in skinless chicken thighs (~3 lbs) 3 T EVOO pinch crushed red pepper flakes 1 large sprig rosemary 1 T tomato paste 1/2 C dry red wine 14-oz can chopped tomatoes 3/4 C chicken broth 1 small head escarole or 4 C baby spinach leaves 1/2 C freshly grated pecorino or parmesan 1. Chop onions, …
Adapted from At Home with Madhur Jaffrey. Not particularly intensely flavored, but again the boys really liked it. It makes a LOT — at least a couple of meals’ worth, if not more. 3 T olive/canola oil 2 cinnamon sticks 1 onion, finely chopped 1 t finely grated peeled fresh ginger (microplanes rule) 3 cloves finely chopped garlic 2 lbs ground lamb or beef 3 T tomato paste 1 t cumin 2 t coriander 1/4 t cayenne (note: I recommend …
From At Home With Madhur Jaffrey. I found it fairly bland, but that’s undoubtedly because I didn’t use a really spicy cayenne. The boys LOVED it. 2 T ground coriander 2 t cumin 1/2 t cayenne 1/2 t turmeric 4 T olive/canola oil 1/2 C finely chopped red onions or shallots 2 t finely grated peeled fresh ginger (I used a microplane, as Jaffrey suggested. Not easy even then, but easier.) 2 cloves crushed garlic 1 C finely chopped tomatoes …