Yuzu-Ginger Avocado Toast
Combine ingredients adjusting proportions to taste. i liked tasting more ginger flavor than garlic flavor. if you don’t have yuzu juice or fresh yuzus, simply use some lime juice. top over toasted baguette or sprinkle with gomasio or toasted sesame seeds!
by rawspicebar15
Cambodian Fish Amok
1. To make the curry paste, put RawSpiceBar’s Kroeung Spices, garlic, shallot, ginger, brown sugar and 1 teaspoon salt in the food processor; mix until it becomes a paste. 2. Slice the fish into 1/2-inch thick pieces and set aside. 3. Heat the vegetable oil in a saucepan over medium-high heat. Add curry paste and stir until fragrant, 1-2 minutes. 4. Add sambal oelek paste (for desired heat), coconut milk, white sugar and remaining salt, whisking to combine. 5. Turn heat to medium low and simmer for 2 minutes, whisking occasionally. Gently add the fish into the sauce. Add the spinach leaves and cover the pan. 6. Let the Amok simmer for 3-4 minutes, until the fish is just cooked through and the spinach is wilted. Uncover and keep heat on low. 7. In a small bowl, whisk the egg carefully, adding 2 tablespoons of the curry sauce from the pan to temper the egg so it doesn’t curdle. Pour the egg mixture into the saucepan and gently fold it into the curry. 8. Transfer amok to single (soup) bowls over steamed rice and serve immediately. Enjoy!
by rawspicebar15
Honey Garlic Sriracha Chicken Wings
As lovers of chicken wings, we’ve begun developing healthier recipes. Our pressure cooker is key. It develops bold flavor and rich sauce.
by gentlemanathome
blackberries and cream muffins
these blackberries and cream muffins, I guarantee they are something a mama would have put on the table for breakfast and now you can too!
by ohsweetbasil
Ramp Pesto Pizza With Broccoli Rabe - meat
Ramp Pesto Pizza With Broccoli Rabe And Cured Meat
by rawspicebar15
Golden Globes Braised Short Ribs w-Quatre
Golden Globes Braised Short Ribs w/Quatre
by rawspicebar15
Roast Leg Of Lamb With Potatoes
1. Make sure the lamb is dry by patting it with paper towels. Make several deep slits through the roast and insert a sliver of garlic and a rosemary leaf cluster into each slit. Sprinkle the roast with the cracked pepper and lavender. Cover and refrigerate overnight. 2. Remove the meat from the refrigerator and let sit at room temperature for 30 minutes before roasting. Heat the oven to 375° with the rack in the center. 3. Toss the potatoes with the olive oil, salt and pepper to taste in a 9″ x 13″ roasting pan until well coated. Arrange cut side down in a single layer. 4. Sprinkle the lamb all over with 11/2 tsp of salt and set it on the potatoes. Roast about 2-1/2 hours until well done. 5. Remove from the oven and let rest for 20 minutes tented with aluminum foil. 6. Slice and serve with potatoes.
by rawspicebar15
Herbes de Provence Salad Dressing
1. Place the ingredients in a 10-12 oz jar and screw the lid on tightly. 2. Shake vigorously to emulsify the vinaigrette. 3. Serve over salad!
by rawspicebar15
Homemade Fruit Soda
There’s nothing more refreshing than a cold, sparkling soda on a hot summer day. Luckily, we’re not serving the sugary sodas from a can — we’re making our own! It’s so easy to make a fresh, homemade soda sweetened to your preference with organic syrups.
by Sugarandcharm
Tandoori Chicken
1. Place all the Marinade ingredients in a food processor and whizz until smooth. (Note 3) Pour into a ziplock bag with the chicken and marinate for at least 3 hours, preferably overnight. 2. Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray. 3. Remove chicken from the Marinade (reserve Marinade) and place on the rack. Bake for 20 minutes, then slather on Marinade (very generously), turn the chicken and slather Marinade on the other side. 4. Bake for a further 10 minutes. 5. Remove chicken from the oven, slather on Marinade, turn the chicken and slather on more Marinade and SPRAY WITH OIL. Bake for a final 10 to 15 minutes, or until the chicken is cooked. 6. Let the chicken rest for 5 minutes before serving with Mint Yoghurt. Optional: Garnish with cilantro/coriander leaves and serve with lemon wedges. 7. Combine ingredients in a bowl and mix.
by rawspicebar15
Coca Cola Pressure Cooker Chicken Wings
Super easy chicken wings done in 25 mins (no need to marinate)! Tender & flavorful wings are great for easy dinners, picnics, BBQs, or snacks.
by Pressure Cook Recipes
Filet Mignon with Rendang Sauce
Filet Mignon Beef Steak with Indonesian Rendang Sauce, one of the most celebrated Indonesian dishes. Delicious fusion between Western and Eastern food. Paleo-approved.
by yummystheword.com
Turkey Taco Stuffed Vegetables
Turkey taco stuffed vegetables are loaded with protein and taco spices! Top with melty cheese and your favorite salsa - Delish!
by garlicandzest.com
Chocolate Mint Cookies
Soft chocolate cookies sandwiched with a mint buttercream and topped with dark chocolate
by sugarsaltmagic
Tandoori Shrimp
1. Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry. 2. Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side
by rawspicebar15
Red Lentil Vadouvan Stew
1. Heat the oil in a large soup pot over medium-high heat. Add the onion, cook, stirring until tender, about 5 minutes. Add the garlic, ginger, 1/2 teaspoon salt, ground cumin and coriander, curry powder, and turmeric, and stir until fragrant, 1 minute. Add the canned tomatoes with their juices. Taste and re-season with salt. 2. Stir in the lentils and water or stock. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Season with black pepper and cayenne to taste. Taste and adjust for salt. 3. Add the Swiss chard, coconut milk, and lime juice, and cook until the chard is wilted and the coconut milk heated through, about 2-3 minutes. Taste and reseason, if needed. 4. Ladle into individual bowls. Top with chopped cilantro and toasted chopped cashews. Serve with some crusty bread. 5. Note: Alternatively, you can garnish with toasted coconut flakes, sliced scallions, or chives.
by rawspicebar15
Ghostbusters marshmallows
These homemade Ghostbusters marshmallows are getting busted by green proton pack candy.
by bijouxandbits
Vadouvan Curry Shrimp
1. In a large skillet, heat oil over medium heat. Add shallots and cook until they start to soften, about 2 minutes. Add garlic and stir until fragrant, additional 1-2 minutes. 2. Add 2 tbsp water, cover, and reduce heat to low, stirring a few times, until golden brown and very soft, about 10 minutes more. 3. Add pinch salt plus 1 tsp RawSpiceBar’s Indo-French Vadouvan. Cook over medium heat until fragrant, 1-2 minutes. Transfermixture to bowl and set aside. Return skillet to stove. 4. Add butter to skillet and cook over medium heat until starting to brown, 1 to 2 minutes. Add shrimp in an even layer plus salt to taste. 5. Cook over medium heat, about 1 minute per side. Add with 2 tsp RawSpiceBar’s Indo-French Vadouvan and continue to cook, about 2 minutes more. 6. 6. Stir in shallot-garlic mixture pluslime juice & zest and simmer about 1 minute more. 7. Serve with lime wedges and enjoy!
by rawspicebar15
Vadouvan Chilled Fresh Corn Soup
1. Cut kernels from corn cobs, set aside 1/3 of cob for topping. 2. In a blender, blend remaining corn cobs. 3. In a large saucepan, melt butter over medium heat. Add onions, salt & pepper and stir to combine. Cook 5-6 minutes until translucent and beginning to brown. 4. Add RawSpiceBar’s Indo-French Vadouvan and stir until fragrant, about 1-2 minutes. Add 1/2 corn kernels set aside and stir another 2 minutes. 5. Add pureed corn broth and simmer over moderately low heat, about 1 hour. 6. In a blender, puree the soup in batches until smooth. Add water if a thinner consistency is desired. Stir in lime juice, season with salt and chill. 7. When ready to serve, top with remaining corn kernels and serve chilled. Enjoy!
by rawspicebar15
Vadouvan Crusted Lamb
1. In large zip-top bag, combine lamb, RawSpiceBar’s Vadouvan, salt, and 1 cup yogurt. Mix until thoroughly combined and marinate 2-24 hours (longer is better). 2. Slide large cast iron skillet onto broiler and heat for 15 minutes. 3. While skillet is heating, combine olive oil, garlic, and rosemary in small saucepan and heat on lowest possible heat. Cook until garlic browns and smells toasty, about ten minutes, then remove from heat. Discard rosemary. 4. In large bowl, whisk together yogurt and cornstarch until thoroughly combined. Slowly pour in olive oil, whisking until fully incorporated. Transfer yogurt to pot and cook on lowest possible heat just until hot and slightly thickened, about five minutes. Stir in lemon juice and salt to taste and set aside. 5. Add lamb chops to skillet and broil until browned, 3-4 minutes. Flip over and brown, another 3-4 minutes. 6. Remove chops and allowto rest for 5 minutes. Serve with yogurt sauce and sprinkle of RawSpiceBar’s Vadouvan. Enjoy!
by rawspicebar15
Tandoori Cauliflower
1. Process all the ingredients of the marinade in a blender or a food processor until they are liquefied. 2. Place the cauliflower in a shallow bowl. Spread the marinade over the cauliflower, pushing it into the spaces between the florets. Set aside for 15 minutes for the marinade to dry and adhere to the cauliflower. 3. Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil. 4. Dribble oil over the cauliflower and place it, stem side up, on the rack. Barbecue, covered, with the vents open, turning and basting three or four times, for 25 minutes, or until the cauliflower is tender when pierced with a knife. Transfer the cauliflower to a heated serving platter, surround with fresh coriander and serve sprinkled with lemon juice.
by rawspicebar15
Chocolate Avocado Oil Cake
Gluten-free, dairy-free, grain-free, paleo, and no refined sugar. The perfect clean-eating dessert.
by Queen of My Kitchen
Cold Cucumber Buttermilk Soup
Cucumber blended with buttermilk makes a refreshing, no-cook, cold soup on a hot, summer day and takes only moments to prepare.
by justalittlebitofbacon
Strawberry Frangipane Tart
A delicate Frangipane Tart topped with fresh strawberries and a sweet, fresh Strawberry Syrup.
by sugarsaltmagic
Oh So Easy Honeyed Chicken Drumsticks
This is one of those recipes you can rustle up in half an hour or so, when everyone gets home late and nobody wants to wait any longer than necessary for dinner! We all have evenings like that.
by cavemandietblog
Grilled Eggplant Sandwich
Grilled Eggplant Sandwich - A delicious vegetarian, eggplant, tomato and goat cheese sandwich that is grilled to perfection and perfect for a meatless meal.
by pasadenadaisy
French Style Chicken Stew
Chicken is one of the most versatile meats and it goes with all kinds of flavors from the simple & mild to the bold & highly spicy. This is an easy, hearty & aromatic one pot meal.
by cavemandietblog
Creme Caramel Caramel Custard
Easy creme caramel also known as caramel custard or leche flan is a great go-to dessert.
by SugaryWinzy
Strawberry Coconut Smoothie
This Strawberry Coconut Smoothie made with full-fat coconut milk, strawberries, vanilla extract and a scoop of protein powder. This smoothie is an excellent breakfast, snack, pre or post workout beverage!
by thefoodieaffairall-check
