Once
cooked place in a bowl to cool.
Not exact matches
cut
in half to make
bowls for
cooking their fish chowder because the gourds of course, could not be
placed over an open flame.
Once the artichokes and kale are
cooked, remove from the oven and
place both
in a large mixing
bowl with the chopped hazelnuts and raisins.
Cook the spinach by steaming it until it and then
place in a colander over a
bowl and leave to drain of water.
1) Sift the flour into a mixing
bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8)
Place the pin - shaped dough on a well - greased baking tray 9) Bake
in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well
cooked) 10) Allow to cool for 5 minutes before serving
About 15 minutes before serving, scoop out 4 ladles worth of tomato sauce (about 3 cups) from the slow
cooker (there will be lotza sauce) and
place in a separate roomy mixing
bowl.
After
cooking, drain the water and let the tortellini cool on the counter for about 10 minutes before
placing them
in a large ziplock bag or
bowl.
- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around
in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and
cooked through
in the center; remove the hushpuppies from the oil and
place them onto a paper towel - lined baking sheet or
bowl to drain; repeat the process until all hushpuppies are fried.
Place the
cooked cauliflower
in a fine mesh sieve and press it down real hard with a ladle or an unbreakable
bowl or plate that fits snugly into the sieve; You need to remove as much water as you possibly can, so don't be afraid to squeeze.
Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir
in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
in salt and a strip of lemon peel /
In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard /
Place the pan
in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
in ice water
in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
in order to stop
cooking immediately / Stir and allow to cool for a few minutes, then transfer to a
bowl and refrigerate it all, including the lemon peel, for several hours.
Place mug or
bowl in the microwave and
cook on high for 2 1/2 minutes until the center is set.
Place dough
in a large
bowl lightly coated
in cooking spray and let rise 1 hour or until doubled
in size.
For this reason, on days when I am planning to
cook quinoa, I like to
place it
in a large
bowl and cover it with water for 2 - 3 hours.
Spray the inside of a
bowl with
cooking spray,
place the dough inside, cover, and let rise
in a warm
place until doubled, about 1 hour.
To assemble curry
bowls,
place ~ 1/2 cup of
cooked rice
in a
bowl.
When the quinoa is finished
cooking,
place in a medium sized
bowl, and put
in the refrigerator to cool, uncovered.
Place the flour
in a small mixing
bowl and add 1/4 cup of the
cooking liquid, stirring to form a thick paste.
Place the egg yolks
in a medium
bowl and slowly ladle some of the hot cream into the yolks while whisking to prevent the yolks from
cooking.
In a large
bowl,
place the
cooked pasta, asiago cheese, tomatoes, and sweet bell peppers and toss to combine.
While the chicken
cooks,
place the yogurt
in a small
bowl.
Once
cooked and cooled, remove the skin from the baked potato and
place in a
bowl.
Place the broccoli
in a microwave safe
bowl and
cook on high for four minutes (or steam for several minutes until bright green and slightly tender.)
Before Bed: Prep your Vegan Overnight Oats
in a
bowl and
place in the fridge - no
cooking required.
Remove from the heat and immediately
place the bottom of the pan
in the
bowl of cold water to stop the
cooking process.
Place almond butter and coconut oil
in a microwave - safe
bowl and
cook on high
in the microwave for about 30 seconds or until oil is melted.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside /
In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to
cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water,
place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the
bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Cook the rice and then
place in a large serving dish when the vegetables below are
cooked (traditionally a stone
bowl is used)
Drain and
place the potatoes either
in a large
bowl or back
in their
cooking pot.
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.
Once sweet potato is
cooked through, prepare your Buddha
Bowl by
placing your rice
in the bottom of a
bowl and then topping with the sweet potato, chickpeas, spinach, red cabbage and avocado.
Separate your eggs and
place the yolks
in a stainless steel
cooking bowl.
We are going to
cook the curd
in a stainless steel
bowl placed over a saucepan of simmering water (a double boiler).
Place cubed chicken
in a medium
bowl and toss well with corn starch, salt, pepper and Chinese
cooking wine; let sit 10 minutes.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3)
In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperatur
In a large
bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4)
In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperatur
In a smaller
bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are
cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola
cooks evenly 9) Bake for another 15 minutes, then stir again, before
cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and
place on
cooking racks until completely cool and crisp 11) Store granola
in air - tight containers at room temperatur
in air - tight containers at room temperature.
Place the
bowl in your slow
cooker, and fill your slow
cooker with 1 cup of water to surround the
bowl.
to an hour /
Place butter
in a small skillet with bay leaves /
Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing
bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir
in 1/2 -1 t salt and maple syrup.
Spray large
bowl with
cooking spray, and
place dough
in bowl.
Directions: Tortillas can be
cooked in butter before or after they are filled /
Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or s
Place key ingredients
in separate
bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two
in advance if possible) / For an open faced presentation, sauté tortillas one at a time
in butter until both sides are lightly browned,
place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or s
place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or,
place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or s
place ingredients near center of a tortilla, roll up tightly and sauté
in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.
Place the
cooked sweet potato noodles
in a
bowl.
Soaking and
cooking chickpeas / wheat berries:
Place chickpeas and wheat berries
in two
bowls, cover with twice as much water and let soak overnight.
Drain the beans over a colander
placed over a
bowl or pot, saving the bean
cooking liquid for later (we'll be using it as a veggie broth
in a bunch of dishes
in this meal plan).
Assembling the salad:
Place the
cooked quinoa, chickpeas (garbanzo beans), apple slices, beet slices, tomato slices, mache greens, avocado slices and dressing
in a large serving
bowl.
- While the squash roasts,
cook the ground beef by
placing a medium - size non-stick pan over medium - high heat, and drizzling
in about 1 tablespoon of olive oil; once the oil is hot, add
in the onion, and saute for about 2 minutes; next, add
in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add
in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a
bowl; next, add to the beef the
cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Remove the
cooked beef with a slotted spoon and
place in a large
bowl.
Place a dollop of
cooked couscous
in each
bowl and ladle soup overtop.
Once charred and
cooked through,
place the eggplant
in a large
bowl and cover with a plastic wrap for 15 minutes.
Once
cooked, remove from the pot and
place in a
bowl of cold water to cool.
Remove from heat,
place in the
bowl with the
cooked sausage, cover, and refrigerate until chilled.
If you need to
cook in batches, just use a slotted spoon to remove any
cooked beef from the pan and
place it
in a big
bowl.
While the noodles are
cooking,
place the minced garlic, 1 tsp of sesame seeds, and 2 tsp of green onion
in a heat - proof container or
bowl.