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recipe

  • California Chicken Colorado

    Servings
    4 - 6

    Ingredients:

    1 1/2 Lbs Boneless chicken breasts, cut into 1 inch cubes
    3 Tbsp All-purpose flour (gluten free can be substituted)
    2 Tbsp Vegetable oil
    1 Tbsp All-purpose flour (gluten free can be substituted)
    1/4 cup chopped onion
    1 4 oz Can tomato sauce
    2 Tbsp California chile powder
    1 tsp Cumin
    1/2 tsp Garlic powder
    Salt & pepper to taste
    3 cups Water
    Fresh chopped cilantro for garnish

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  • Tasty Chicken Tacos

    Servings
    6

    Ingredients:

    2 lbs skinless, boneless chicken thighs, sliced lengthwise
    1/4 cup Onion, chopped
    2 - 3 Garlic cloves, minced
    2 Vine-ripened tomatoes, chopped
    1/2 cup Fresh cilantro, chopped
    Salt and Pepper to taste
    1 tsp Taco Seasoning
    12 Corn tortillas (pre-cooked or fresh) Continue reading

  • Turkish Artichoke Heart Salad

    Ingredients:

    12 oz or 3 cups Frozen artichoke hearts, quartered
    1 Tbsp Olive oil
    1/2 tsp Thyme leaves
    5 garlic cloves, sliced lengthwise
    1/4 tsp Salt
    1 Fresh lemon seeded and quartered
    1 tsp Istanbul Turkish Salad Seasoning
    1/8 tsp Ground black pepper
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  • Moroccan Sweet Rice

    Ingredients:

    1 cup Basmati rice
    1 Tbsp Olive oil
    1/2 cup Moroccan Sweet Rice Seasoning
    1 & 3/4 up Water
    1/2 tsp Sea salt

    In a frying pan, heat up the oil on medium-high heat. Add the Moroccan Sweet Rice Seasoning and saute for 30 seconds. Add rice and mix gently. Add water and salt then stir gently. When the water begins to boil, reduce the heat to low. Cover and cook on low heat for approximately 20 minutes.

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  • Vegetarian Tandoori Yam

    Ingredients:

    4 cups Yams, sliced
    2 cups Sliced onion
    1.5 tsp Tandoori spice
    1.5 tsp Amchur powder
    3/4 tsp Indian black salt
    2 Tbsp Vegetable oil
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  • Achiote Paste

    Ingredients:

    1/4 cup Fresh orange juice
    7 tsp Annatto powder
    1 tsp Onion powder
    1/2 tsp Granulated garlic
    1/2 tsp Salt

    In a blender or food processor, mix the ground spices and orange juice and salt. Blend until smooth.

    This paste is perfect for making most any Hispanic recipe or for marinating meat dishes.

    Keep covered and refrigerated.

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  • Maca Smoothie

    Ingredients:

    1 1/2 cups Almond, hemp or coconut milk
    1 to 2 tbsp Maca powder
    1 Serving of protein powder
    2 tbsp Ground flax seed
    Optional 1 Banana
    Optional Honey, agave or stevia to sweeten
    Optional Cinnamon or cacao powder for sprinkling

    Place all the ingredients into a high-speed blender and blend until desired consistency is reached. Pour into your favorite glass, and sprinkle your choice of topping or not.

    Simply enjoy!

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  • Challah Bread

    Ingredients:

    4 cups White flour
    1 Tbsp Active dry yeast
    1/3 cup Granulated sugar
    1/4 cup Vegetable oil
    2 Eggs
    1 Egg white (remove yolk)
    1 cup Water
    1 1/2 tsp salt Continue reading

  • Okra with Tomato Sauce

    Servings
    6

    Ingredients:

    2 Tbsp Olive oil
    1 Lb. Frozen or fresh okra (can be sliced or whole)
    2 Fresh tomatoes, chopped
    1 Large onion, finely chopped
    4 Garlic cloves
    2 tsp Tomato paste
    1 cup Vegetable broth or water
    1 Tbsp Fresh parsley, finely chopped
    2 Tbsp Fresh cilantro, finely chopped
    1 tsp Paprika
    1/2 tsp Black pepper
    1 tsp Baharat spice
    1/2 tsp Salt
    1/2 tsp cumin
    2 Bay leaves

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  • White Bean & Spinach Soup

    Ingredients:

    1 cup Dry lima beans
    1/2 tsp Sea salt
    1 Whole bay leaf
    5 cups Water
    1 Tbsp Olive oil
    1 Medium onion, finely chopped
    2 Garlic cloves, sliced
    1/2 tsp Ground cumin
    3/4 tsp Smoked paprika
    1/2 tsp Coriander powder
    3/4 tsp Salt
    1 cup Carrots, chopped
    1 cup Zucchini, chopped
    1 cup Roma tomatoes, chopped
    1 Bunch fresh spinach (about 6 cups)
    1/4 tsp freshly ground pepper
    Cayenne chile to taste (optional)

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