Sentences with phrase «chopped salted pistachios»

For serving 1 scallion, thinly sliced 1 tablespoon minced chives 1/4 cup pomegranate seeds 1/4 cup roughly chopped salted pistachios

Not exact matches

baking soda 1/4 cup goji berries 8 drops liquid stevia 1/2 cup mixed seeds, pumpkin, sunflower, sesame 1/4 cup pistachios roughly chopped 1/4 cup dried apricots, cut into 2.5 cm pieces Pinch Celtic sea salt 1 large egg

3/4 cup unsalted peanut butter 3/4 cup maple syrup 1 teaspoon fine - grain sea salt 2 1/2 teaspoons agar agar flakes (available at a health foods stores) 4 cups unsweetened (or lightly sweetened) crisp brown rice cereal 3/4 cup pistachios, toasted and chopped

1-1/2 cups all - purpose flour 1/2 cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly chopped

In a small food processor, process Pistachios, Cashews, Lucuma, Salt and Lemon zest till nuts are finely chopped up.

Add 1 cup dried fruit (raisins, cranberries, blueberries, papaya, or mango, chopped as needed); 1/2 cup nuts (such as peanuts, cashews, almonds, or pistachios), salted or not; 1/4 cup pumpkin seed kernels; and 1/4 cup unsweetened dried coconut flakes.

apple, black pepper, butter, butternut squash, cider, cream, corn, maple syrup, pistachios, potato, rosemary, salt, sprigs, oil, water, sprinkle, sauce, pepper, vinegar, sugar, vegetable oil, mustard, pork, chops, squash, grain, pork loin, pulse, syrup, glaze, ingredients, butternut, tenderloin, pork chops, hot sauce, apple cider vinegar, cider vinegar, apple cider

1 3/4 cups all purpose flour 3/4 teaspoon ground cardamom 1/4 teaspoon Kosher or sea salt 3/4 cup unsalted butter, softened to room temperature 1/2 cup granulated sugar 1 1/2 teaspoons honey 2 teaspoons orange zest 1 teaspoon pure vanilla extract 1/2 cup finely chopped unsalted pistachio meats

2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream

1 3/4 cups all - purpose flour 1 cup sugar 1/2 cup old - fashioned oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 large eggs 3 tablespoons canola oil 1 tablespoon orange zest 2 teaspoons lemon zest 1 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup dried cherries, roughly chopped 1 cup unsalted, shelled pistachios

for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)

1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber, diced in small pieces 1 small tomato, diced in small pieces 1 small red onion, diced in small pieces 1/4 cup red bell pepper, diced in small pieces 1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and pepper

3 eggs 150g caster sugar 250g plain flour 1/4 teaspoon bicarbonate of soda 1/2 teaspoon baking powder A pinch of salt 75g pistachios, chopped 65g dried cranberries

for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste

1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

When cooked through, lower the heat to very low and stir in the raisins, chopped up pistachios, za'atar, season with salt and pepper, to taste.

Ingredients 1 medium butternut squash (1 1/2 pounds) 2 medium shallots, finally chopped 1/3 cup shelled natural pistachios, coarsely chopped 3 large prunes, coarsely chopped 2 tbsp preferred cooking oil 2 tsp mint (finely shredded fresh or dried) 1 to 1 1/2 tbsp fresh lemon juice Kosher / coarse salt Cayenne pepper

3 cups puffed brown rice cereal 1 cup sliced almonds 1/2 cup shelled salted pistachios, roughly chopped 1/4 cup white chia seeds 1/2 cup honey 1/2 cup smooth peanut butter 1-1/2 ounces bittersweet chocolate, roughly chopped 1 teaspoon coconut oil 1 teaspoon flaky sea salt

1/2 head medium savoy cabbage, cut into wedges + 1 leek, split lengthwise + 2 nectarines, halved and pitted + 2 tbsp white wine vinegar + 1 tsp olive oil + 1 tsp kosher salt + 1/4 c torn mint leaves + 1/3 c toasted and chopped pistachios

1 cup butter, softened 1/2 cup granulated sugar 1/2 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 (3.4 ounce) package instant pistachio pudding (dry mix) 2 eggs 2 1/4 cups cups all - purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup dark chocolate chips 1/2 cup green M&M s 1/2 cup chopped walnuts green food coloring * optional

Non-stick cooking spray 1 cup salted roasted pistachios 1 cup unsalted roasted almonds 1/2 cup crispy brown rice cereal 1/2 cup chopped dried apricots 1/2 cup pumpkin seeds 1/4 cup unsweetened coconut flakes 1/3 cup brown rice syrup

2 blood oranges, peeled, pith and ends removed and cut width-wise into 1/4 — inch slices 1 large navel orange, pith and ends removed and cut width-wise into 1/4 — inch slices 2 tablespoons chopped red onion 1 ounce goat's milk chevre cheese, crumbled 2 tablespoons raw pistachios 12 fresh mint leaves, julienned, plus a few extra for garnishing extra sea salt and fresh cracked pepper, to taste

Also, for the salted chopped pistachios for the chocolate - covered matzo bark, can I just chop the pistachios myself?

I added some chocolate chunks (duh) and chopped pistachios (olive oil is green, pistachios are green... it just seemed logical to me) and topped them with cacao nibs for crunch and a sprinkle of flake sea salt (my favorite finishing touch for any brownie recipe).

8 ounces whole grain linguine or spaghetti 2/3 cup pistachios, toasted 1 medium clove garlic, smashed and chopped 1/4 teaspoon fine grain sea salt 1/4 cup extra virgin olive oil 1 large bunch of kale, washed, de-stemmed and chopped into bite - sized pieces 1 pomegranate, just the seeds *

For the Filling: To the bowl of a food processor fitted with a blade attachment, add the pistachios, walnuts, graham cracker crumbs, salt and cinnamon, and pulse until coarsely chopped.

A gorgeous and refreshing Winter salad made with citrus, arugula, chopped mint, pistachios and red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper.

Place the basil leaves, garlic, pistachios, lemon juice, salt, and pepper into a blender or food processor and pulse until chopped.

INGREDIENTS for the labneh: 1 cup of 2 % pain greek yogurt 1 tablespoon of honey 1/2 teaspoon of maldon sea salt or kosher salt for the crust: 1 cup of all - purpose white flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped

Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt

SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4 cup chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano - Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley

115g coconut oil 150g dark chocolate, broken up (I used a good quality 70 % cocoa solids chocolate with no milk products) 6Tbsp cashew butter (or any nut butter) 1 / 2tsp himalayan pink salt 150g cranberries 100g almonds (or pistachios or hazelnuts) lightly roasted & chopped sprinkling of freeze dried raspberries

1 1/3 cups rolled oats 1 1/2 cups all purpose flour 1 tsp baking soda 1.5 tsp baking powder 1/4 tsp salt 2 - 4 bags of Chai Tea, cut open 4 overripe bananas 1/2 cup brown sugar 1 tsp vanilla 1 egg 1/3 cup vegetable oil 1/2 cup pistachios, chopped Dessicated coconut for topping

Add pistachios, basil, lemon juice and salt and pulse until pistachios are finely chopped.

1 3/4 cups all - purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup unsalted butter 2/3 cup sugar 1 large egg 1/4 teaspoon pure vanilla extract 1/3 cup mulled blackberry jam (see recipe above) Pistachios, chopped Powdered sugar

1 celery rib, thinly sliced into half moons 1/4 cup shaved Manchego cheese 3 tablespoons coarsely chopped pistachios For the dressing: 1 small shallot 6 fresh basil leaves 1 garlic clove 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon honey Kosher salt Freshly ground black pepper

3 cups cooked freekeh, whole or cracked grain (cooled after cooking) 1 cup diced cucumber 1/2 cup pistachios, toasted 1/4 cup sultana or golden raisins 2 - 3 scallions, thinly sliced 3 tablespoons chopped fresh mint 1/4 cup extra virgin olive oil 1 1/2 tablespoons lemon juice 1 tablespoon pomegranate molasses (if you don't have it, make your own) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup fat - free or reduced fat feta cheese (optional; omit for vegan version)-RRB-

Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground black pepper 1/2 cup ground flax seeds 1/4 cup sesame seeds

2 cups cooked rice 1 1/4 cups milk 1/8 teaspoon salt 1/2 cup brown sugar 1 Tablespoon butter or margarine 1 teaspoon vanilla 2 eggs, beaten 1/2 cup raisins chopped pistachios for garnish

70 per cent cocoa solids), finely chopped for the cake: 1 1/2 cups all - purpose flour 1 1/2 tsp baking soda 1/2 tsp fine sea salt 1 1/2 tsp instant espresso powder 3/4 cup unsweetened cocoa powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water, from a recently boiled kettle 6 tbsp coconut oil 1 1/2 tsp apple cider vinegar or white wine vinegar 1 tbsp edible rose petals 1 tbsp chopped pistachios 1 x 8 - inch round springform cake pan

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

2 cups Basmati rice 3 cups filtered water 1/2 teaspoon salt 1 teaspoon saffron threads 2 Tablespoons warm water 3 Tablespoons olive oil 2 leeks (green part removed), chopped 1/2 cup minced red onion 2 teaspoons fresh lime zest 1 cup minced flat - leaf parsley 1 cup chopped fresh cilantro 1/2 cup minced fresh dill 1 cup raisins or currants 1 cup shelled, chopped, and toasted pistachios or walnuts

Yield: One Serving, about 1 cup 1 avocado 4 drops alcohol free stevia juice of one lime 1/2 cup cucumber, roughly chopped 18 - 24 fresh mint leaves 1/8 tsp lime zest teensy pinch of sea salt 2 tbsp melted Extra Virgin coconut oil chopped pistachios, optional wee bit more lime zest

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

15g unsalted butter 2 tbsp sesame seeds: one for the tin, one for the topping 150g plain flour 1 tbsp baking powder 3 large eggs Salt and black pepper 4 tbsp extra virgin olive oil 150g Greek yoghurt 100g dried spicy chorizo, skinned and diced 12 sundried tomatoes, drained and finely diced 100g unsalted pistachios, toasted and chopped 15g flat - leaf parsley, chopped

for the garlicky basil dip 1 cup zucchini, diced 2 cloves garlic, roughly chopped 1/2 cup extra virgin olive oil 16 basil leaves & stems 1/2 cup raw pistachio nuts 1/2 tsp sea salt

For the salad: * 3 blood oranges (can substitute regular oranges) * 1/2 cup chopped pitted dates, preferably Deglet Noor * 1 tablespoon sherry vinegar or freshly squeezed lemon juice * 3/4 teaspoon fine sea salt * 1/2 teaspoon freshly ground black pepper * 1/4 cup extra virgin olive oil * 1/4 cup plus 2 tablespoons finely chopped fresh flat - leaf parsley * 2/3 cup pomegranate seeds (from 1 medium pomegranate) * 1/4 cup lightly toasted chopped pistachios for garnish

Ingredients: 1 package Setton Farms Pistachio Chewy Bites (6 pieces) 1/4 cup almond milk 1/2 cup non-dairy dark chocolate chips Dash sea salt 1 tablespoon dried cranberries 6 - 8 pistachio kernels, finelPistachio Chewy Bites (6 pieces) 1/4 cup almond milk 1/2 cup non-dairy dark chocolate chips Dash sea salt 1 tablespoon dried cranberries 6 - 8 pistachio kernels, finelpistachio kernels, finely chopped

1 1/2 Tbsp olive oil 1 lg red onion, finely chopped (1 c) 1 Tbsp sugar 1 tsp kosher salt, divided 1/2 tsp freshly ground black pepper, divided 2 Tbsp water 1 Tbsp balsamic vinegar 1 c Arborio rice 4 1/2 c low - sodium chicken broth, divided 4 c Roasted Butternut Squash 1 oz soft goat cheese 1/4 c unsalted, dry - roasted, shelled, chopped pistachios 1/4 c fresh mint, thinly sliced