Adding vegetables

Tomatillos - see pic • medium size Avocados • jalapeños or you can use green chillies • cilantro/coriander • mint leaves (OPTIONAL) • large brown (or yellow) onion • chicken bouillon or seasoning • generous pinch of Salt and pepper or to taste • lime juice • garlic cloves • . Add thickened or heavy cream for a very creamy version • . For a Tangy version, omit Avocado. And it's good on taco •

/ 0.840 lb snow peas • dried shrimps (see pic) • Big cloves of garlic • bird eye chillies or any red chili • Turmeric powder • chicken bouillon (or to taste) • sugar • . Adjust chillies to your heat tolerance • . Chicken bouillon or chicken seasoning powder can be substituted with other type of bouillon • . Try adding ginger - thinly slice young ginger & then JULIENNE these slices into FINE STRIPS. Add to the pan together with crushed or pounded ingredients • . Snow peas are to be thinly sliced and this is a must for this recipe • . Another thing to remember is, ingredients like chillies, garlic and shrimps are to be FINELY crushed or pounded in mortar and pestle to release their flavor and aroma •

small pack of young okra • garlic - crushed • red chillies - crushed & chopped • frankfurters • generous pinch white pepper powder • chicken bouillon to taste • sesame oil • . Use oyster sauce to substitute chicken bouillon • . Add a dash of light soy sauce to compliment oyster sauce • . Use small brown onion. Slice thinly and caramelize them in a pan until translucent before adding garlic, chillies and frankfurts. Caramelized brown onion sweeten any dish

beetroot,peeled,washed and sliced to small pieces • Juice of half lemon • green chillies,split - adjust as per spice level needed) • grated coconut (I used frozen coconut,hence bought it to room temperature before adding) • turmeric powder • Salt as required • water • coconut oil • mustard seeds • tspn split bengal gram/yellow gram • raw rice • red dry chilli split •

Tomatoes - slightly over ripe or under also ok • balsamic vinegar (cheap stuff ok) Or Red wine Vinegar • White vinegar or Malt vinegar • Dark Muscovado Sugar • Chilli finely chopped (optional) - I love adding more :) • Large Onion Diced • Ginger powerder • Cardamom Pods (optional) • Paprika

chonky jalapeños • minced garlic • finely chopped green onion • fresh spinach (Before cooking I had cleaned and soaked it in water and made sure to squeeze the life out of it before adding so it wouldn’t bleed green everywhere) • chopped white mushrooms • water • oyster sauce • soy sauce • dabs sesame oil • sprinkle of sugar • cornstarch to water mixture • olive oil

Option: I normally start out with 1 large can or bottle of V8 juice... fill the can or bottle with water and mix in 5-7 quart pot • This time I did not have any V8 juice. I used one 24 ounce of crushed tomatoes, filling the can four times with water. Added to pot • While the liquids are cooking on low heat. Prep: • Medium potatoes, peeled and cut into large bite size pieces • large carrots cleaned and cut into large bite size pieces • large bell peppers cleans a cut into large bite size • large sweet onions roughly chopped • I save celery tops with leaves, I tossed in three for flavor • fresh Cloves minced garlic • Roma tomatoes peeled and quartered, 1 pint of yellow and red grape tomatoes • White cabbage roughly chopped • I add enough Raw sugar to cut the tartness. (I do not like tart) •

large Ziploc Bag • large white onion • Small Sweet Peppers • hotsauce • olive oil • lemon juice • Seasonings of your choice (I recommend a blend with cumin or adding extra cumin to a different blend!)

large butternut squash - seeded, and cut into slices • olive oil • garlic, minced • salt and ground black pepper • sweet peas • for dip - use my recipe for miso hummus adding extra 50ml cold water and 50ml olive oil

large green tomatos • large eggs tablespoons milk • salt and pepper • all purpose flour • granulated sugar • hot sauce such as franks brand • sriracha seasoning • fresh grated romano cheese • cupcup yellow cornmeal • italian dry bread crumbs • canola oil for cooking • fresh basil, parsley and sliced green onios to garnish •

large round zucchini (I used more)(or use 4-6 regular long zucchini • onion, chopped (I used a whole 1) • red bell pepper, chopped (I used 1 n 3\4ths of another) • olive oil • very lean ground beef (less than 10% fat)(I used almost a pound in 7%fat one and 1 lb of 20%) • Spike Seasoning (or use another all-purpose seasoning blend)(I had none so I used paprika, parsley, onion powder, lemon pepper, and ground ginger) • chopped garlic or garlic puree (from a jar)(I used jarred minced garlic) • ground fennel seed (I skipped this) • cooked brown rice(I cooked 2 cups and used 1 and a half cup for stuffing) the rest on plate (I also used instant white rice) my stove top in my rental won't cook rice right unfortunately ) • finely chopped fresh basil (I grow this. so use fresh, it's amazing) • coarsely grated Parmesan cheese, divided • chicken stock(I used half a cup due to adding 2 more round zucchini to stuff)

olive oil • boneless skinless chicken, cubed • medium bell peppers, chopped • onion, chopped • soy sauce, low sodium • teriyaki sauce, low sodium • pepper • oregano • cornstarch (mix with 1 1/2 tsp water prior to adding)

whole kernel corn with juice • cream style corn • eggs beaten • sour cream • butter melted • package corn muffin mix • the two cans of corn can be substituted with Chad and Julia's fresh corn and adding a little water or cream

assorted sausage, I used hot and sweet italian, garlic and cheese and breakfast sausage, use your favorites • peppers sliced, I used one bell pepper and one italian sweet pepper • large onion, sliced • button mushrooms, sliced • minced garlic • can crushed tomatoes • black pepper and salt to taste • italian seasoning • red pepper flakes • hot sauce, such as Frank’s Hot Sauce • grated parmesan cheese and more for adding at serving time

Beetroot • Olive oil • Ginger (finley minced) • Onion (or shallots) (finely minced) • Celery • Apple (optional) • Vegetable bouillon granules • Salt and pepper (to taste) • Orange juice (if adding the apple) • Soy milk (if not adding the apple) • Sour cream (optional) • Cumin powder (optional)

crushed tomatoes • fresh basil • balsamic vinegar • garlic crushed • chipotle pepper (optional), chopped and reconstituted with warm water. drain before adding to sauce. • eggplant • Fat free mozzarella cheese • 2% mozzarella cheese • fat free ricotta • Italian bread crumbs • egg whites (approx) • fresh baby spinach •

oil for frying • finely chopped onion • water • instant chicken boullion • pre-made Vickys Tomato-Free Tomato Sauce pasta sauce recipe from my profile vic20adamant • dried basil • dried thyme - start by adding 1/8th, that will probably be enough • salt & fresh pepper to taste • oat / hemp / coconut milk if desired

Ricotta • Shredded mozzarella (if using packaged shredded cheese get low moisture • grated Parmesan cheese * I like to use a parmesan/romano blend or sharp imported Parmesan that I grate by hand • package frozen chopped spinach - thawed and dried (squeezed of excess water) • garlic - minced • eggs - beaten (if you plan on adding a top crust reserve 1Tblsp) • chopped salami or pepperoni, deli style (optional) • Pastry for single or double pie crust or frozen/refrigerated pie crust

onions ( chopped) • chorizo • olive oil • garlic cloves • bay leaves • Tinned chopped tomatoes (half of a standard tin) • chicken stock cube • white wine • hot chilli powder • boiled water (from kettle) • of salt • potatoes (peeled and cut into chunks) •

* green or french lentils**. About 200 g raw weight, 800 cal • *veggie stock cube or similar**. I always log these at 30 cal • *yellow onions or shallots**. About the equivalent of 2 large onions. 200 g for 72 cal • *mushrooms**. A prepped batch that amounted to 500 g. 110 cal • *garlic**. 2 cloves/10 g for 16 cal • *kale**. I used some frozen pre-minced kale, good for when I’m in a hurry - adding fresh kale would add more texture to the dish. 200 g for 60 cal • *regular cream or cream substitute**. I used a soy alternative that was 483 cal for 250 ml (about 194 cal per 100 ml) • *a little oil for cooking**. I try to always use less than 10 g of oil, but if you go with 10 g then that’s 90 cal • *thyme**. If you feel fancy, get some fresh thyme sprigs, otherwise you can add it dried or leave it out • *lemon juice/zest** • *sea salt and pepper**

vegetable (low or no salt) • garlic minced • onion chopped • fresh collard greens washed well (see below) • sea salt • sugar • Red pepper chopped (bell type) chopped • Green bell pepper chopped • black pepper • butter • Water (enough to cover greens after adding broth) • smoked ham hock (optional)

cauliflower florets • carrot chopped into bite size 🥕 • chopped french beans • red bell pepper chopped • Crushed garlic • jalapeno pepper - seeds remove • red onion finely chopped 🧅 • tomato chopped 🍅 • coconut milk 🥥🥛 • garam masala powder • chicken cube crush with your hand, when adding in the curry • finely chopped coriander leaves 🌿 •

big cabbage finely & thinly sliced • green garlic chopped • red chili powder • haldi • coriander powder • Salt to taste • oil for making Subzi • cabbage for adding in last • wheat flour • oil for moin • red chili powder • haldi powder •

FOR TENDERIZING DAAL- • Pigeon Pea Lentils or Toor Daal • Ginger Garlic Green Chilli paste • Turmeric powder • Salt • whole Green Chillies • water • FOR THE MUTTON BONE-IN- • Oil • large chopped Onion • Red Chilli powder • heaped Ginger Garlic Green Chilli paste •

fermented idli batter • ginger grated • small onion finely chopped • beetroot grated • green chilies finely chopped • crushed fennel seeds • coriander leaves chopped finely • Salt to taste • Rava – • Baking soda – a generous pinch as we are adding rava

Idli batter • Salt • Eno pouch • boiled Toor dal adding salt and Turmeric powder • . Pumpkin • Baby onion • tamrind pulp • Salt • Sambhar masala • Red chilli powder • Asofoetida • Oil •

cold water • 00 flour • beaten egg • Season to taste also by adding some spices • Baby spinach leaves - normally the batter will last for a small supermarket bag • Groundnut (preferred) or sunflower oil to fry