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Posts in : Ingredients ground black pepper

  • Roasted Carrot and Cauliflower Curried Soup



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    Roasted Carrot and Cauliflower Curried Soup

    Course soup
    Cuisine Indian

    Prep Time 10 minutes
    Cook Time 60 minutes

    Servings
    servings


    Ingredients

    Course soup
    Cuisine Indian

    Prep Time 10 minutes
    Cook Time 60 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. Preheat oven to 400 degrees F (200 degrees C).

    2. Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.

    3. Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.

    4. Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.

    5. Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.


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  • Moroccan Potato Bean Soup



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     Moroccan Potato Bean Soup
    Course soup
    Cuisine Moroccan
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Moroccan
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
    2. In a frying pan, sautéed onions in olive oil until lightly brown.
    3. To cooking pot, add potatoes, sautéed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
    4. Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.
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  • Korean Egg Roll Triangles



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     Korean Egg Roll Triangles
    Course noodles, pasta
    Cuisine Korean
    Prep Time 45 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Korean
    Prep Time 45 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Bring a pot of water to a boil, drop in the rice noodles, and boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
    2. Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out. Place the cabbage, tofu, zucchini, green onions, garlic, black pepper, sesame oil, eggs, salt, and chopped rice noodles in a large bowl, and mix with your hands until evenly mixed and the tofu is broken up into very small chunks.
    3. Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a cookie sheet while you finish filling and folding the rest.
    4. Heat the olive oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side.
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  • Korean Spicy Chicken Tenders with Sweet Apple



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     Korean Spicy Chicken Tenders with Sweet Apple
    Course rice
    Cuisine Korean
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course rice
    Cuisine Korean
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.
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  • Wasabi Trout



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     Wasabi Trout
    Course entree
    Cuisine Japanese
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil.
    2. Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. Cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish and sprinkle with Cajun seasoning.
    3. Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.
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  • Oven-Roasted Asparagus



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     Oven-Roasted Asparagus
    Course entree
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat an oven to 425 degrees F (220 degrees C).
    2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
    3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
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  • Rosemary Roasted Turkey



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     Rosemary Roasted Turkey
    Course brunch
    Cuisine French
    Prep Time 25 minutes
    Cook Time 240 minutes
    Servings
    turkey
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 25 minutes
    Cook Time 240 minutes
    Servings
    turkey
    Ingredients
    Instructions
    1. Preheat oven to 325 degrees F (165 degrees C).
    2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
    3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
    4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
    5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
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  • Grilled Marinated Shrimp



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     Grilled Marinated Shrimp
    Course entree
    Cuisine Japanese
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
    2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
    3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
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  • Baked Salmon



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     Baked Salmon
    Course brunch
    Cuisine French
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
    2. Preheat oven to 375 degrees F (190 degrees C).
    3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
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  • Mexican Bean Salad



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     Mexican Bean Salad
    Course salad
    Cuisine Mexican
    Prep Time 15 minutes
    Cook Time 75 minutes
    Servings
    servings
    Ingredients
    Course salad
    Cuisine Mexican
    Prep Time 15 minutes
    Cook Time 75 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
    2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
    3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
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