Sentences with phrase «every headnote»

Hick, John, Headnote and Appendix, Classical and Contemporary Readings in the Philosophy of Religion, Second Edition, ed.

Read more in the recipe headnote about this amazing cookie that helped put Nestl s on the map.

All our recipes have a unique, descriptive headnote describing what that recipe is about.

For that recipe, I used Horlick's powdered malt or Carnation Malted Milk powder, which I mentioned in the headnote.

In that case, you should definitely use the tomatoes - layered - on - top approach in Ottolenghi's original recipe, detailed in the headnotes here.

It stunned me a bit that Dianne even stated herself, an editor, that she wouldn't mind seeing naturally GF serving suggestions in headnotes, but not the actual recipes in a GF book.

On the recipe front, the headnotes are educational and enlightening.

I've added a link to the video and some of my own thoughts in the recipe headnotes above.

When you read the opening chapters and the headnotes my cookbooks and you feel like I'm talking directly to you, it's because I am.

I love all of the stories and anecdotes which are not limited to the headnotes of each recipe.

And no, I don't always read EVERY headnote in a book immediately...

But the recipes can certainly be made with whatever all purpose gluten free flour mix you want (I made a note of substituting all purpose flour in the headnote, just follow the same amount for your gluten free flour mix of choice).

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

I would make this again, but would try substituting ale for some or all of the milk as suggested in the headnote.

Reduce the heat to medium - low and cook until the mixture has reduced to 1/2 cup, approximately 70 minutes (see headnotes for SoupAddict's observation on time).

«Top it with fresh tomato salsa and crumbled queso fresco or feta cheese,» as suggested in the recipe's headnotes.

salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2 teaspoons whole - grain mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)

I will add a mention of this in the headnotes.

2 1/2 tablespoons ground flax seed 7 1/2 tablespoons water 1 pound spaghetti (see headnotes) 8 ounces / 1/2 pound kale, spinach, or other greens (frozen or fresh) 1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus more to taste

All recipes, headnotes, photos, and stories on this site are the original creations and property of Danielle Walker - Against All Grain.

Anna: In the headnote, prior to the recipe, I list three alternatives to use if you can't find sour cream.

The granola was great, yes, but it was the words in the headnote of that recipe that really made an impression on me.

Serve warm or allow to cool to room temperature as suggested in the headnote.

* 1/2 cup plain yogurt (I used Cabot Greek - style plain yogurt) * 1 - 2 teaspoons (or more to taste) honey rosewater «syrup» (instructions above in the headnote), or use plain honey or maple syrup instead * ripe black raspberries, rinsed, dried and «picked over» - as many as you want * handful or more of chopped walnuts

1 cup plain cottage cheese (low - fat is fine) 3/4 cup parmesan cheese, freshly grated 1/4 cup flour (see headnotes) 1 cup almonds, very finely ground 1 teaspoon baking powder 1/4 cup sun - dried tomatoes (in oil), finely chopped 1/4 cup basil, finely chopped 1/4 cup water 4 eggs, lightly beaten 1/2 teaspoon salt

If making a freestyle tart, simply transfer the dough to a prepared baking sheet (see headnote); no need to make indentations with your fingers.

However, I meant to add but the headnotes were getting lengthy enough, that I estimate 1 tablespoon rice per small tomato (but not mini, like grape or cherry, of course, just 2 - to 3 - inch across), 1 1/2 for each medium, and 2 for each large.

But because she's so thrilled about the cakes and cookies she's baking up, readers can't help but being swept up in the excitement, and her headnotes make generous use of words like «Fabulous!»

Gorgeous photos are styled and shot and welcoming headnotes are thoughtfully written.

PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided

DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.

HS: Hi Erica - please have a look at the headnote.

or springform pan (see headnote).

Four 13.5 - ounce cans full - fat coconut milk (organic, if possible) 3 tablespoons agar flakes (see headnote) 2 capsules dairy - free probiotics containing acidophilus and bifidum, 30 billion CFUs (colony - forming units) per capsule

Cook, stirring and scraping the bottom of the skillet occasionally and adjusting the heat as necessary, until the tofu is browned and crisp, 15 to 30 minutes, depending on the desired texture (see the headnote).

3 tablespoons (30 g) white chia seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30 g) shelled hemp seeds 3 tablespoons (23 g) golden roasted flax seeds 2 tablespoons (15 g) almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon fine sea salt 2 tablespoons (30 ml) olive or grapeseed oil

(For the formula for calculating water temperature see Headnote).

raviolis (see headnotes) 2 - 3 tablespoons extra virgin olive oil, divided fine grain sea salt 2 small yellow onions, thinly sliced 2 cups of chopped swiss chard or kale, deveined 2 tablespoons fresh lemon juice, and zest 2/3 cup hazelnuts, toasted and chopped 1/4 cup Parmesan cheese, freshly grated (optional) 1/4 cup chives, minced

The photography (by the exceptionally talented Penny De Los Santos) is wonderful, and I really adore the short and sweet headnotes: they make the book a true pleasure to read.

When I read Laura's description in the headnotes, and read about how it was her crowning dessert achievement, I was sold.

It has been updated with a new headnote and photos.

As I read through each recipe and headnote, I had already bookmarked about 20 recipes before I even got close to the dessert section, but when I did arrive there and onto to these brownies, that's where I stopped.

Tip the bulgar wheat (or alternately couscous - see headnote) into the pan (on top of the onions you just sauteed), pour in the stock, and season.

A few important headnotes here: First off, I cheated on a few of the steps here because I was camping and had just one pot.

Original headnote by Robin Asbell: Indonesian cuisine is a riot of flavors, with rice.

2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.

3 tablespoons olive oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil over medium heat.

1/4 cup shelled pistachios 1 cup quinoa 1 cup red rice (see headnotes) 1 medium white onion, sliced 2/3 cup olive oil grated zest and juice of one orange 2 teaspoons lemon juice 1 garlic clove, crushed 4 spring onions, thinly sliced 1/2 cup dried apricots, roughly chopped 2 handfuls of rocket (arugula) salt and black pepper

You are so right about the leftover turkey - I changed the headnote based on yours and Liz» recommendation about the turkey, so thanks!

I love the headnotes and the text at least as much as the recipes.