Not exact matches
I love stirring in manuka honey,
slices of banana and ground cinnamon as they all totally melt into the buckwheat to make it so amazingly sweet and creamy, I then
add almond milk for extra creaminess before stirring in some almond
butter and baobab at the end.
I normally
add banana
slices, fresh berries and lots
of almond
butter, plus some cacao nibs and pumpkin seeds for a little crunch!
The vegan cake is my classic chocolate vegan cake just amplified so that it bakes fat, fluffy
slices and the topping is a revelation - instead
of butter use sweet potato to give it sweetness, creaminess and volume without
adding butter or a lot
of sugar!
add ins 1 handful
of blueberries and a handful
of walnuts or 2 handfuls
of mixed berries or a berry bliss or another half
of sliced banana and a tablespoon
of peanut
butter or 1/2 apple diced and a dash
of cinnamon
For now: I like to heat the pan to medium, melt some
butter in it until it is sizzling and starting to brown, reduce the heat to one notch below medium,
add one piece
of bread and swirl it around in the
butter, top it with the fillings and the second
slice of bread,
buttered.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I
added a little more garlic, carrots and celery than the recipe called for.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in
butter for just a few seconds /
Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add 2 C
of rice and cook together for 1 minute /
Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished /
Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add about half
of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then
add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning,
add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
add seafood, if any, and the rest
of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty
of liquid present / Optional: stir in 2 T
of butter / Garnish with fresh herbs like cilantro, dill or parsley, a
slice of lemon.
i wiped
sliced pears with lemon juice to stall browning, substituted pecans for walnuts, put 1/2 pat
of butter in each core hole, sprinkled some brown sugar, drizzled with honey and
added pecans.
I also
add thin
sliced onions,
butter and a little sprinkling
of flour between each layer.
Add 1/4 cup baby spinach leaves, then place 1 piece
of gouda on top, and place the remaining
slice of bread on top (spinach pesto side down,
butter side up).
Add slice of Swiss cheese and top with second
slice of bread, making sure
butter side up.
In the same pan,
add 1 - 2 more tbsp
of butter and
sliced yellow onions.
- To the same pan or pot,
add in the
butter, and allow it to melt;
add in the
sliced onions, and caramelize those in the
butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next,
add in the garlic, plus a couple
of pinches
of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.
For the kids, I'd
add peanut
butter and Nutella, and apple and pear
slices, because few
of them are likely to want the more traditional items the adults enjoy.
Add another
slice of havarti and monterey jack and top with
buttered - side - up naan bread.
Of course nothing can ever compare to the fresh flavor of a thinly sliced truffle added to your food, but I think truffles resting in butter will be pretty damn clos
Of course nothing can ever compare to the fresh flavor
of a thinly sliced truffle added to your food, but I think truffles resting in butter will be pretty damn clos
of a thinly
sliced truffle
added to your food, but I think truffles resting in
butter will be pretty damn close.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups),
slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly
slice 1 or 2 medium onions and sauté slowly in
butter and olive oil / When onions are translucent and tender
add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Add the
sliced mushrooms and 2 Tbsp
of butter into the frying pan just used.
Slathering a couple
slices of bread with peanut
butter AND Hellmann's mayo, plus
adding the saltiness and crunchiness
of mini pretzels, totally takes my typical breakfast to another level.
If your skillet is large enough to lay out 4
slices of bread,
add half
of the
butter to the skillet.
If you would like your
butter to have more
of a yellow color,
add 1 to 2 small
slices of raw carrot to the blender.
I don't use the sour cream or
butter but
add a small can
of sliced black olives and a couple tablespoons
of dry Ranch dressing mix.
To make the topping melt coconut oil and cacao
butter,
add cacao powder and stir until there is no lumps... Drizzle on top
of slice and set in the fridge or freezer.
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves
of Garlic
sliced thinly 3 Tablespoons Un-Salted
Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Butter 1 Tablespoon Blend Oil 1 Teaspoon
of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound
of Dry Split Peas 8 cups
of Water Salt to Taste Method: Melt
butter and oil in large stock pot, add the onions, garlic, and celery
butter and oil in large stock pot,
add the onions, garlic, and celery root.
I also recently tried freezing a few
sliced bananas, then
adding them to the blender with a tbs
of nutella, peanut
butter, or apple
butter, and a tbs
of flax meal.
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links
of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many
of the pieces are crisp; then
add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks;
add it all together (with
butter and parmesan) for the last 5 minutes
of the risotto process.
Optional
Add - Ins: Toasted pecans, toasted walnuts, toasted
sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams)
of rolled oats, 2 tablespoons (16 grams)
of peanut
butter powder, 1/4 cup (30 grams)
of sifted cocoa powder or shredded coconut.
Occasionally try to fancy it up by
adding sliced turkey and mustard or a swipe
of jam or whatever, but usually just cheddar, bread and
butter.
I just think to eat it properly you need to cut off a
slice, toast it (we use a toaster oven), and
add a little
slice of vegan
butter.
Grab your bowl,
add some
of the oatmeal, top with the hot banana
slices, nut
butter and Homemade chia jam.
I «ve even taken
buttered bread and
add slices of American cheese, then mashed potatoes, the the chicken and noodles..
1 16oz package
of Polska Kielbasa / Polish Sausage,
sliced (I used the turkey version) 1 1/2 peppers,
sliced (I used 1/2 each
of red, green and yellow peppers) 1 small onion,
sliced 3 cloves garlic, minced 2 Tbsp
butter bay leaf (optional, but
adds great flavor) salt and pepper 1 16 oz package
of frozen pierogies
Slices of apple are caramelized in a pan with
butter and brown sugar, to which the batter is then
added.
1) Mix flour,
butter and icing sugar in a bowl using two knives to cut the
butter until the mixture resembles fine breadcrumbs 2)
Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
Add in the egg yolks and vanilla extracts and mix well, then
add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and
slice the apples into as thin
slices as possible 6) Mix sugar and ground cinnamon powder with
sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple
slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the edges
of dough over the filling and then sprinkle the dough with a bit
of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
When you need a boost, consider
adding peanut
butter to whole grain bread with a
slice of apple or banana, and enjoy it along with your favorite smoothie (milk boosts the protein intake) for a quick and satisfying fiber snack with healthy calories.
I
sliced all
of them at once, sautéed them in
butter and olive oil and
added garlic and onion to the mix.
Slice the stick
of butter in to 4 or 5 sections and
add it to the bowl with the chocolate.
Ingredients: 3 T
butter / 4 garlic cloves, thinly
sliced / About 1/4 — 1/2 loaf
of rustic bread, torn into pieces — use whatever you have, a combination is good too, especially if you
add some rye bread / 1/4 lb.
To make the Banana Bourbon Syrup, Simply saute
sliced bananas in melted
butter and a bit
of bourbon until soft and then
add the Bonne Maman caramel spread until it's all melty and delicious.
I should've just stuck with sauting the beans with a bit
of olive oil &
butter & then
adding some
sliced almonds.
clarified
butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don't have a lid), over medium - high and
add half
of potatoes, tossing to separate
slices and coat in
butter.
My favourite way to eat this healthy strawberry chia seed jam is to spread a thick layer
of peanut
butter on a
slice of whole wheat bread and
add a dollop
of jam on top.
In order to
add a little depth to this broth while keeping things on the quick & easy side, I fried
sliced onion, garlic cloves, and mushrooms in a blend
of sesame oil + vegan
butter.
Right now there are two options, 1) you can place the
sliced banana onto the peanut
butter, cover the sandwich and eat it cold, OR 2) melt a teaspoon
of yogurt spread or margarine in a frying pan and
add the banana
slices one at a time so they are spread out then dust with cinnamon.
Use 1 stick
of frozen
butter, cutting in thin
slices and
adding to the food processor while its on.
With
butter side down,
add two
slices of brie to the 4 bottom pieces.
Spread 1 tablespoon
of peanut
butter in each pocket, and
add in 3 - 4
slices of banana, and 1
slice of bacon, that has beef roughly chopped or torn.
Place your bread
butter side down and
add on a thin
slice of cheese.
I also love
adding a bit
of butter to a warm
slice, for an extra delicious treat!
Base Ingredients: 1/2 cup whole oats (or quick cook) 1 tbsp chia seeds 1 tsp cinnamon 1 tsp ground vanilla bean or (2 tsp
of vanilla extract) 3/4 cup almond or coconut milk 1 tbsp natural peanut
butter (or any other nut
butter) 1 tsp
of maple syrup 1 tbsp
of pecans, crushed 1/2 ripe banana, mashed Toppings:
Add extra pecans, a drizzle
of nut
butter, banana
slices, cacao nibs and / or shredded coconut to serve.