Sentences with phrase «then toast the almonds»

And then some toasted almonds, or this cashew sauce with lime curry, lemongrass, and a little bit of ginger.

Then toast the almonds and peanuts slightly, remove.

Not exact matches

When ready to serve; take your mousse out of the fridge and spoon into bowls, then top with a dollop of coconut yogurt, a sprinkle of toasted almonds and a drizzle of chocolate sauce!

However, if you have diabetes / pre-diabetes and you are including bananas as part of a whole meal then I would just balance them with some healthy fat (avocados, nuts, etc.) You could have a banana on top of a piece of sprouted whole grain toast with some almond butter and that would be a good option.

I combined the cooked couscous with a bag of pre-shredded coleslaw, some additional shredded carrots, sliced green onion and sliced toasted almonds... then tossed with a homemade tangy vinaigrette made easily with pantry ingredients.

Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more.

For the almond, I toasted the whole almonds in 375 degree F oven for 6 minutes first, then processed then.

Thinned out with a bit of broth in a saucepan, I then sautéed a couple handfuls of broccoli in it, added tiny pieces of tofu, a couple big spoonfuls of cooked quinoa, and some toasted almonds.

When the brownies have cooled completely, top them with the frosting and then sprinkle with toasted coconut and almonds.

I bet if you took a frozen banana blended it, then added fresh or toasted raw coconut, raw cocoa nips, soaked almonds, and blessings from the angels you may just drift off to heaven.......

This one pan-fried and then finished with a drizzle or oregano deliciousness, and toasted almond slices.

* We toast almonds by soaking raw almonds in heavily salted water for 20 minutes and then draining the water and roasting / toasting them in the oven on 300 °F / 150 °C for 20 minutes.

I usually cut them in half, toast, and then spread almond butter on top, like an English muffin.

For a gluten - free and vegan version, replace the bread with toasted almonds, then serve with more toasted nuts for crunch.

Then just load up your bowl with your dressed greens, a sprinkle of toasted almonds, some craisins, and so.much.delicious.citrus.

I toast then coarsely chop my filberts (hazelnuts)- and you could use so many different yummy crunchies here - pine nuts, pecans, toasted slivered almonds, even croutons of day old crusty bread... for those watching their saturated fat, use evaporated skim milk instead of the cream - just as yummy!

Allow toasted almonds to cool and then chop coarsely.

I made mine with the toasted almonds and feta, but then added in some sauteed kale at the end and it was wonderful.

I then topped my oats with toasted coconut and almonds.

After they get a coating of the wine mixture, dip them in the toasted almond and chocolate mixture, and then place them on the cookie sheet to harden.

3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1 small shallot, minced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper to taste One large bunch kale, stemmed and thinly sliced 1 medium kohlrabi, peeled and julienned (I sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw almonds, lightly toasted and coarsely chopped 1/4 cup raisins or other dried fruit

In this pesto sauce I used almonds instead of pine nuts as I usually would since I wanted to re-create the flavors of Puglia, and then topped the pasta with some additional chopped toasted almonds for both texture and flavor.

I added 28 ozs, and then once the topping was on, I sprinkled blanched almonds over it (I started sprinkling almonds over when making cherry crisp... now I am hooked on the flavour of toasted almond and cherry).

A favorite breakfast of mine is a bread - free version of your toast - I spread almond butter on romaine leaves, then wrap around a banana!

Personally I like to toast some slivered almonds with a little butter in my cast iron skillet, then sprinkle with a touch of salt when they are golden brown and delicious!

Toss in toasted almonds, fluff rice with a fork, then serve.

A polenta and ground almonds shortbread base, covered with a layer of caramel and then topped with a crunchy layer of toasted pecans, coconut and chocolate.

I doused the panettone cubes with a good sloshing of heavy cream and eggs, spiked it with vanilla and almond extract, then sprinkled some toasted almonds and plump golden raisins on top before sending it off for a hot bake.

Then throughout the week, I toast them one by one and eat with almond butter and banana, accompanied always by a cup of black coffee.

I baked for 10 minutes, then topped with sliced almonds, baked for 7 additional minutes to toast the almonds, then drizzled with sugar free dark chocolate melted with a little heavy cream that was brought just to a boil.

Toasted almonds are covered with salted caramel and then poured into a chocolate - lined tart crust.

Then stir in the almond butter, toasted almond slices, and toasted coconut flakes.

It is divine: take whipped cream that has 2 oz highland (preferably non-peated) whisky folded gently into it, then layer it with sliced peaches in parfait glasses and top with lightly toasted oats and toasted almond flakes.

Grab 6 fresh figs, cut off both ends from each fig, roughly chop each one and add to a mortar, then add a 1/4 cup of raw walnuts and 3 cloves to the mortar, add the toasted almonds and using a pestle, start mashing everything together until you form a thick puree

Add 1 cup of blanched Spanish almonds onto a baking tray lined with foil paper, move the almonds around so they are all on a single layer, add the almonds into a pre-heated oven, bake and broil option 175 C - 350 F for 11 minutes, then take the almonds out of the oven and cool for 2 minutes, then add the toasted almonds into a food processor and pulse them until they are well chopped, set aside

Mound some of the salad onto cold plates, and then sprinkle with the toasted almonds.

Build your menu around tapas requiring preparation and then expand the choices with easy tapas such as almonds toasted in oil, Manchego cheese, sliced tomatoes drizzled with olive oil and topped with capers, and even chorizo sausage served with toothpicks.

Add toasted almonds and enough stock to cover and bring to a boil, then reduce to a simmer and cover until artichokes are soft and tender and easily pierced through with a fork.

Smooth and creamy vanilla flavored halvah rolled in dark chocolate and then smothered with toasted almonds.

I made almond flour by toasting blanched almonds and then processing them to a powder.

We began with the Oaxacan Salad a lovely plate of delicate butter lettuce, slices of avocado, mango, toasted sliced almonds, heirloom tomatoes, radish and tossed with a bright and vibrant mezcal passionfruit vinaigrette then sprinkled with crunchy amaranth seeds.

Toast nuts in the oven and then use a food processor until they reach the right texture, apx 15 minutes for 1 # of almonds.

Basically, you are throwing together some gluten - free Chex and Cheerios, some squishy marshmallows and low - sugar craisins, tossing in a few toasted almonds and gluten - free pretzels, then you cover it all in melty Ghirardelli white chocolate candy coating and unsweetened coconut!

Meaning, I toast sliced almonds really nicely, make a honey syrup, and drizzle the cake with the syrup, then layer with almonds (repeated a few times) to create a lovely sort of syrupy topping that really sticks to the cake.

I start by making a chicken salad: dice some leftover roasted chicken and a similar amount of apple, then mix in a small handful of dried cranberries and a few toasted nuts (I use pecans and almonds interchangeably in this recipe).

Then, when I'm packing lunch for my 8 - year - old, I toast a waffle or two and spread with almond butter and banana slices,» Le Beau says.

For the ultimate breakfast bowl, toast sorghum grains in coconut oil (or ghee), then cook it in water or almond milk.

Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make - ahead salad.

Toast bread slices until golden, then lather two slices with peanut butter and the other two with almond butter.

Since this was a glass baking pan, I let it cool completely before topping with cool whip, toasted coconut and almonds and then refrigerating.