Articles with 'black pepper'


Creamy Hummus

 

 

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  • 1 cup dried chickpeas (garbanzo beans)
  • 4 cups water
  • 2 inches kelp
  • 1 & 1/2 tsp. sea salt
  • 3 heaping tbsp. sesame tahini
  • 1/3 cup olive oil
  • 1/2 tsp. cumin
  • 2 shakes of coriander
  • 3 garlic cloves, peeled
  • 1/8 tsp. freshly ground black pepper
  • Juice of 1 lemon
  • Smoked Paprika

Soak chickpeas in water for 8-10 hours or overnight.  Discard soaking water.  Bring chickpeas plus 4 cups fresh water to a boil. Discard the foam that rises to the top. Add kelp, cover and lower the heat to simmer. Cook 1 hour. Add 1 tsp. sea salt and continue cooking 35-40 minutes or until chickpeas are soft. Drain chickpeas, but reserve 1/2 cup of the cooking water. In a food processor combine cooked chickpeas, kelp, sesame tahini, olive oil, cumin, coriander, garlic, 1/2 tsp. sea salt, black pepper and lemon juice. Puree until smooth and creamy. Add chickpea water and puree again to achieve a lighter hummus consistency. Top with a light dusting of smoked paprika for some extra zing!

(5 votes, average: 4.00 out of 5)
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Spinach and Mushroom Omelet

 

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  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1 leek, sliced thin
  • 3-4 cremini mushrooms, sliced thin
  • 5-6 leaves of spinach, finely chopped
  • 1 tomato, seeded and diced
  • 3 black olives, pitted and sliced thin
  • 2-3 organic eggs, beaten
  • 1-2 ounce. grated raw cheddar cheese or feta cheese (optional)
  • Sea salt
  • Black pepper


Saute leek and mushroom in olive oil and butter for 3-4 minutes.  Add the finely chopped spinach.  Cook on a medium/high heat until spinach wilts. Add diced tomato and black olives. Season with sea salt. Remove the vegetables from the pan and set aside on a plate.  Add butter and olive oil and beaten eggs into the pan. Roll the eggs around the skillet and cook 3-5 minutes on low heat. Let the eggs partially set. Add cheese (optional) and cooked veggies back into the pan on top of the eggs. Gently fold one side of the omelet on top of the other. Season with a couple of dashes of sea salt and freshly ground black pepper.

(1 votes, average: 5.00 out of 5)
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Savory Lentil and Vegetable Stew with Crispy Kale

 

  • 1 cup lentils, soaked overnight
  • 5 cups water (or chicken stock)
  • 2 inches alaria sea vegetable or wakame
  • 1 tbsp. olive oil
  • 1 leek, cleaned and cut into 1 inch pieces (use both white and green part of leek)
  • 2-3 garlic cloves, peeled and minced
  • 2 parsnips, diced into ½ inch pieces
  • 3 carrots, diced into ½ inch pieces
  • 1/2 celeriac root, peeled and diced into ½ inch cubes
  • 1 red potato, diced into ½ inch cubes
  • 1 tbsp. fresh thyme or 1 tsp. dried thyme
  • 1½ tsp. sea salt
  • ¼ tsp. black pepper
  • Crispy Kale

Discard the lentil soaking water. Bring lentils, alaria and five cups fresh water (or chicken stock) to a boil. Reduce heat to simmer, cover and cook 35 minutes. In a separate soup pot, saute olive oil, leek and garlic 2-3 minutes. Add parsnips, carrots, celeriac root, potato, thyme, sea salt and black pepper.  Pour the cooked lentils and alaria into the pot with the sauteed vegetables. Cover and bring back up to a boil. Reduce heat to medium/low and cook 20-25 minutes.  Remove 1/3 of the ingredients and puree in a food processor or blender.  Return the puree to the soup. Garnish with Crispy Kale.

Yield: 6 Servings

(3 votes, average: 4.33 out of 5)
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Creamy Navy Bean Soup

 

 

  • 1 1/2 cups navy beans (or other white beans) soaked overnight
  • 5 cups water
  • 2 bay leaves
  • 1 tsp. sea salt
  • 2 pieces naturally cured pastured bacon
  • 1 leek, peeled and diced
  • 2 new or red potatoes, diced
  • 3 celery stalk, diced
  • 2 carrots, diced
  • 1/4 tsp. dried rosemary
  • 1/4 tsp. dried thyme
  • 1 tsp. Sea salt or to taste
  • Black pepper (to taste)

Discard soaking water from beans and cook with 5 cups fresh water.  Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer.  Cook 1 hour.  Fry the bacon and chop into small pieces. In the bacon fat, saute the leeks, celery and carrots. Add vegetables to the soup. Add 1 tsp. sea salt and potatoes and continue cooking 25-30 minutes.  Season with sea salt and black pepper to taste.

(7 votes, average: 4.29 out of 5)
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Silky Oyster Chowder

 

  • 2 tbsp. butter
  • 1 onion, peeled and diced
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 4 cups chicken stock
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 tsp. sea salt (or to taste)
  • 8 oz. shelled whole oysters (can use canned + liquid from can)
  • Black pepper
  • 1/3 cup heavy cream (or milk)
  • 2 strips naturally cured bacon, cooked and diced (optional)
  • Parsley, minced

Saute onion 2-3 minutes.  Add potato, celery, carrots and chicken stock. Bring to a boil, reduce flame, cover and simmer on medium heat 8-10 minutes.  Add sea salt, oysters and freshly ground black pepper and cook 3-4 minutes on medium heat. Finish with heavy cream. Garnish soup with crispy bacon pieces and minced parsley.

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Roasted Chicken with Sauteed Winter Vegetables

 

  • 1 pastured broiler chicken, 3-4 pounds
  • Sea Salt
  • Black Pepper
  • Cumin

Preheat oven to 350°.

Butterfly the chicken. That means, take kitchen scissors and cut out the backbone/spine out, so the bird can lay flat in a baking pan. Here is a video that shows you how Butterfly a chicken:

Lay the chicken in the pan skin side up.

Season the chicken with sea salt, black pepper and cumin on both sides (top and bottom).

Roast the chicken 12-15 minutes per pound.

Take the chicken out of the oven and let it rest for 1/3 the roasting time.

Top with Rosemary Gravy.

 

Rosemary Gravy

  • 1 tbsp. grass-fed butter
  • 2 tsp. all purpose flour
  • 1/4 tsp. dried rosemary chopped fine
  • Fat drippings from roasting pan

Drain the fat from the bottom of the roasting pan and set aside.

In a small sauce pan sauté butter and flour creating a rue.

Slowly add in the juices and fat from the chicken roasting pan.

Add the chopped rosemary and cook until slightly thickened.

 

Sauteed Winter Vegetables

  • 1/3 cup water
  • 1 leek, washed and chopped (use both white and green)
  • 2 carrots, cut into thick matchsticks
  • 1/4 head cabbage, sliced into thin strips
  • 2-3 kale leaves, sliced thin
  • 2 tsp. organic olive oil
  • A couple of pinches of Sea salt

Put water into a hot sauté pan and add leeks, carrots, cabbage and kale. Cover and steam 2-3 minutes. Uncover and let water evaporate. Drizzle with olive oil and sea salt. Toss in the pan and remove.

 

(2 votes, average: 5.00 out of 5)
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Sauteed Winter Vegetables

 

  • 1/3 cup water
  • 1 leek, washed and chopped (use both white and green)
  • 2 carrots, cut into thick matchsticks
  • ¼ head cabbage, sliced into thin strips
  • 2-3 kale leaves, sliced thin
  • 2 tsp. organic olive oil
  • A couple of pinches of Sea salt

Put water into a hot sauté pan and add leeks, carrots, cabbage and kale. Cover and steam 2-3 minutes. Uncover and let water evaporate. Drizzle with olive oil and sea salt. Toss in the pan and remove.

(2 votes, average: 4.00 out of 5)
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Baked Spicy Hot Wings with Blue Cheese Dressing

 

  • 12 organic or pastured chicken wings
  • 1/4 cup olive oil
  • 1/4 cup smoked paprika
  • 3 tsp. cumin
  • 1 & 1/4  tsp. sea salt
  • 2 tsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. freshly ground black pepper

Preheat oven to 375°

Cut off wing tips and save for stock. Break down the chicken wings at the joint, separating the small drum from the wing. You should get 24 pieces.

Combine olive oil, paprika, cumin, sea salt, chili powder, cayenne pepper and black pepper.

Rub chicken pieces with spicy sauce and marinate 20-25 minutes.

Place into two 9×12 baking pans and roast 45 minutes.

Serve with Blue Cheese Dressing

Blue Cheese Dressing

  • 1/3 cup organic blue cheese, crumbled
  • 1/4 cup organic or grass-fed buttermilk
  • 1/4 cup organic or grass-fed sour cream
  • 2 tsp. white wine vinegar
  • Sea salt and black pepper to taste
  • Pinch of smoked paprika

Combine all ingredients. Dust with a pinch of smoked paprika.

(26 votes, average: 3.38 out of 5)
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White Bean Bruschetta on Whole Grain Baguette

 


Ingredients:

  • Whole grain baguette, sliced into 1/2 inch thick diagonals
  • 1 1/2 cups white beans (navy, great northern, cannelini), pre-cooked (can use rinsed canned beans)
  • 1 large tomato, seeded and diced
  • 4-5 basil leaves, minced
  • 1/3 cup olive oil
  • 1 tsp. balsamic vinegar
  • 2 tbsp. champagne or white wine vinegar
  • 1 garlic clove, peeled and minced
  • Sea salt and black pepper to taste

Directions:
Preheat oven 350°
Place bread onto a baking sheet
Drizzle olive oil on sliced bread and season with sea salt
Bake 5-7 minutes or until crispy
Put pre-cooked white beans into a mixing bowl
Add diced tomato and basil
Whisk olive oil, vinegar, and garlic
Add sea salt and black pepper to taste
Pour olive oil dressing onto bean mixture and combine evenly
Spread one or two tablespoons of beans on top of toasted bread

(5 votes, average: 4.00 out of 5)
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Baked Cremini Mushroom and Cheese Empanadas

 

Yield 24 empanadas.

Dough

  • 1¼ teaspoons sea salt
  • 3 cups all purpose flour
  • 3½ ounces natural lard (butter or coconut oil)
  • 2/3 cup cool water

Place flour and salt into a mixing bowl. Drop in pieces of lard and break up into small pieces. Work in the flour until it resembles small crumbles. Slowly add in water and mix until dough forms. Turn dough onto a lightly floured surface and knead until smooth. Form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes.

Empanada Filling

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 onion, peeled and minced
  • 6 oz. cremini mushrooms, minced
  • ½ tsp. dried tarragon
  • 1 tsp. fresh thyme
  • 3 tbsp. white wine
  • Sea salt and black pepper
  • 6 ounces gouda cheese, grated
  • 1 egg, lightly beaten with 1 tbsp. water

Heat oil and butter in a skillet. Add onion and sauté 1 minute. Add mushrooms, tarragon and thyme and sauté until wilted (5-7 minutes). Add wine, sea salt and black pepper and cook until wine evaporates (2-3 minutes).

Procedure:
Preheat oven to 375°. Roll dough as thin as possible. Cut into 3 inch circles. Place grated cheese toward the center of each circle and top with mushrooms and onions. Leave a ½ inch border around the edges of the dough. Brush egg onto the edges of the dough. Fold dough over to make a half circle and crimp edges. Press a fork onto the edges to create grooves. Lightly brush the outside of the empanada with egg/water mixture. Bake 20 minutes or until lightly browned.

(8 votes, average: 2.88 out of 5)
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