Sentences with phrase «bit of milk for»

Or literally just let the grains sit in a bit of milk for a little bit?

If I'm away from him at night, I don't have to look at a clock to know exactly when it's 8:15 pm and that somewhere my baby is settling down with his last bit of milk for the day.

Stash a bag of this in your desk drawer and add a bit of milk for a delicious, easy - to - make breakfast at work.

Not exact matches

I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.

Also for the reader who can not have coconut milk, you can always try to add a bit of nut butter when pureeing.

Last week, I talked a little bit about my love for homemade nut milk, how it always tastes better than the store - bought kind, and how the amount of control I have over the process and ingredients...

This turned out a bit spicy for me, so I added about half a cup of unsweetened almond milk, 2 cups hot water to thin it out, and served it with a little yoghurt and lots of coriander to cut the heat.

Sorry for a silly question but do you take the tablespoons of coconut milk from the thick part of the milk in the can, the watery bit or a combination of the two!?!

If I have buttermilk on hand, I'll substitute that for the nonfat milk for a bit of tang.

of water to substitute eggs), 2 C. Milk (I had to use water since I was out of Milk this go around), 1 C. Oats (I warmed up the water and oats together in the microwave for a bit), 2tsp.

Sour Cream 2 C. Milk (I had to use water since I was out of Milk this go around), 1 C. Oats (I warmed up the water and oats together in the microwave for a bit) 2tsp.

For the mocha glaze I just mixed some cocoa powder with coffee, almond milk, and a little bit of stevia.

I used one banana because it was the only thing on hand and I added a few tbsps of skim milk for a bit more moisture.I even threw in some mini chocolate chips for a nice twist.

For Serious Eats, we heightened the soft - and - chewy deliciousness of our classic chocolate chip cookies with stellar ingredients: chopped candied ginger, high - quality milk chocolate shards, and our beloved, mmm - inducing toffee bits.

write made blueberry cheesecake macarons Julie from Dinner with Julie made Meyer lemon scones Heather from The Tasty Gardener made Cream Puffs with Caramel Cream and Chocolate Pretzel Top Isabelle from Crumb: A Food Blog made Blackberry Meringue Bars Jennifer from Seasons and Suppers made Baby Blueberry Beignets Christina from Strawberries For Supper made Chocolate Madeleines Aimée from Simple Bites made Roasted Turnip Hummus Jenny from The Brunette Baker made Wild Blueberry Buttermilk Muffins Liliana from My Cookbook Addiction made mini-cupcakes Carole from The Yum Yum Factor made Beet and Blue Cheese Canapes Charmian from The Messy Baker made Piglet Muffins Amy from Family Feedbag made Marmalade Poke Cake Brittany from My Daily Randomness made Caramel + Pumpkin Parfait Meg from Sweet Twist of Blogging made Carrot Apple Loaf Louisa from Living Lou made Maple Walnut Cookies Libby from Libby Roach Photography made Butter Baked Good's Peanut Butter Sandwich cookie Robyn from Planet Byn made Milk & Cookies Shooters

This last one is a bit of a cheat since I already talked about my love for coconut milk in baked goods back in this post.

Simply add one tablespoon of vinegar per cup of milk and let sit a room temperature for at least 15 minutes, until the liquid has thickened a bit.

It's adapted from the cover recipe of the Nordstrom Family Table Cookbook and while I am sure the original version is heavenly, I decided to lighten it up a bit by substituting whole milk for a portion of the heavy cream and slightly reduced the amount of gruyere.

Just make sure you add more of your sweetener of choice and a tad bit more of the milk + / - syrup so you end up with a creamy filling for your eggs.

Earlier this week, I posted a recipe for Coconut Almond Bites that used up some of the leftover pulp from making homemade almond milk.

Use 3 tablespoons of milk for firmer frosting, and use 4 tablespoons for a little bit thinner of a frosting, whatever your preference.

It works great and I like to keep a bottle around for baking with, but feel free to substitute soy - milk curdled with a bit of lemon juice if you don't happen to have the cultured coconut milk on hand.

I made the following alterations: — substituted nonfat yogurt for coconut milk — used a ton more spices — lots of coriander, ginger, a bit of cayenne and red pepper flakes, a bit of curry, and of course lots of freshly ground pepper — skipped the rice.

The recipes I found all called for a bit of milk, but I didn't have any dairy - free milk.

I thought I was done with the lentils for a bit, but I'm all over this one because of the coconut milk and ginger.

The tiny shreds are perfect in my Organic Oats with Unsweetened Organic Coconut Milk and a bit of liquid Stevia for sweetness.

Or for a sweet, dessert preparation, just omit the shallots and cashews, sweeten up the coconut milk with a bit of palm or brown sugar, and top with mango.

James Martin's glazed doughnut and homemade malted milk ice cream takes a bit of extra effort but is well worth the results for a perfectly spongy doughnut

omg sooo yummy... i added a tiny bit of unsweetened almond milk and used a teasp of organic raw local honey instead of Agave... did have the pumpkin or hemp seeds so i opted for sunflower.

The blend of the Vega Sport protein powder and cacao powder (or cocoa powder) with milk and little bit of sweetener made for not only a delicious hot chocolate, but one that could actually replace my daily smoothie.

Fortunately a little bit in my coffee doesn't slay me (thank GOD as I CAN NOT put another milk in my coffee for the life of me).

All you need for homemade frozen yogurt is the best quality organic whole milk yogurt (preferably from grass - fed cows) and a bit of natural sweetener.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

Pour a bit of almond milk for a porridge like breakfast beauty (for a morning or evening meal.)

Puréed sweet potatoes provide the base for this remarkably healthy pudding recipe, which gains more sweetness and flavor from just a bit of maple syrup, almond milk, unsweetened cocoa powder, espresso powder, and vanilla extract.

These mini chocolate coconut bites make a perfect small treat to accompany your coffee for breakfast in the morning, a delicate lovely treat to bring with you whenever you find yourself craving for chocolate, and of course a lovely small dessert to serve with a coconut milk yogurt sauce and some fresh berries.

It's taken me 30 minutes to do these simple conversions and substitute a little bit of water for the some almond milk (I totally winged this).

I used a can of full fat coconut milk and boiled it down quite a bit, like over half, to eliminate the need for arrowroot.

I'm really eager to try raw milk, although I'm also not much of a milk drinker so a share seems a bit excessive for me.

-LSB-...] is a bit of a cheat since I already talked about my love for coconut milk in baked goods back in this post.

Nourishing, chilled soba noodles are the base, accompanied by sweet and luscious pieces of papaya and mango, jicama for a nice crunch, a sprinkle of desiccated coconut for some bite, basil, cilantro and mint for that herbal freshness, all dressed with a creamy coconut milk and lime sauce.

6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping

Coconut flour is also really delicious but is a bit trickier to substitute — usually 1/3 of a cup for every cup of normal flour, plus some extra moisture (egg / milk).

I used a bit of almond milk, the mixture turned out dry for me as well.

I saved a bit of the yogurt marinade (before adding it to the pork) and drizzled it on the meat after grilling... served it white rice (made with 1/2 coconut milk, 1/2 water) and a mixed green salad... a lovely summer dinner for company!!

2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish

I needed to use about 1/4 cup of tapioca starch per 2 cans of coconut milk to get the thickness I was looking for, and the resulting mouthfeel was a bit «off» to me.

After a bit of research I discovered that even on certified humane farms, newborn calfs are immediately taken from their mothers at birth so that we can drink the milk that was intended for them.

Anyway, it did turn just a bit too chewy for me so I added a splash of milk to the pot and whisked it in.

our poor people's version was very soft - cooked left - over from dinner white or brown rice made with water and a bit of dark brown sugar (called panela, piloncillo, or jaggery); cooled over night; and had for breakfast with some coconut milk cream and sliced mangoes or a splash of condensed milk and bananas.