Sentences with phrase «cooks a cup with»

My husband cooks a cup with his blueberries every morning and I just eat them raw with mine.

1.0 Litre FluxRing ® cooking cup with insulating cozy, featuring Flash colour - change heat indicator window

Not exact matches

Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

Start by cooking the quinoa with two cups of boiling water on the stove, this should take about 12 - 15 minutes.

Next put the quinoa on to cook with a little tamari, salt, dried herbs and paprika plus three cups of boiling water.

Cook 1 cup of lentils (preferably soaked overnight in purified water with a splash of acv).

I used 1 cup dried quinoa (cooked with 2 cups water) and it made enough for this recipe.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Cooked 4 frozen chicken breasts with one cup of water for 10 minutes on manual.

When cooking the sauce with 2 cups milk, do you have to cook and keep stirring until it thickens?

I used the following ingredients for Stewed Summer Vegetables with Chicken: 2 cups of cooked chicken, shredded (dark or white) 1/2 cup...

A couple of cups of your favorite berries, with some sugar and vanilla will cook down perfectly to create a sweet simple jam.

Cook the quinoa: put quinoa in a small pot with 2 cups water and bring to a boil.

Blend up the mixed veg with 1/2 cup cooked lentils until combined and almost smooth.

Give each member of your family a bowl with about 1/2 to 1 cup of the cooked quinoa.

To cook the pork, I simply put the shoulder in the slow - cooker with 1 cup of my favorite IPA beer and left it alone for 8 hours.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cCooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cookercooker.

Lightly mist a 24 cup mini muffin tin with cooking spray and press one wonton wrapper into each mini muffin cup.

I used 1 cup dry quinoa (cooked with 2 cups water) and it made plenty for this recipe.

Filling: 4 cups diced cooked turkey 3 cups turkey gravy (thin with broth or water if needed) 1 cup additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)

I've added weights as well as measurements in American cups to help my readers in the UK more familiar with metric, and also because I'm finding that baking, especially when gluten - free, requires more accuracy than cooking.

Evenly distribute the mixture among mini loaf pans or muffin cups that have been prepped with cooking spray and press to compact.

Cook the brown rice according to the package instructions (combine 1 cup short grain brown rice with 2 cups water, bring to a boil, and simmer for 50 minutes).

Here is what I do: Take two 12 cup muffins pan and fill each muffin area with the cooked oats.

But if I soak 1 cup of beans overnight, I put them in the rise cooker with 4 cups of water the next day and it always works!

Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.

vanilla 1 large egg 2 cups quick cooking oats (which I smashed in zip lock bag with a rolling pin) 1 1/2 cups all purpose flour 1 1/2 tsp.

Add 1 cup starchy cooking water to the salami and broccoli rabe, drain spaghetti then toss with rapini and salami.

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

Recipe and photo by Emma Frisch Prep Time: 20 minutes Cook time: Not including the rice — About 35 - 45 minutes Yield: About 30 croquettes Allergens: eggs Ingredients: Ghee — 2 tablespoons, melted (substitute with melted coconut oil) Leeks — 3 cups, finely chopped Mushrooms — 3 cups, minced Brown rice — 4.5 cups pre-cooked Parmesan -LSB-...]

Because of its high protein nutritional quality — quinoa is a complete protein, meaning it has all 10 essential amino acids — and high fiber content — just one cup of cooked quinoa contains 5 grams of satiating fiber — having it for breakfast will help to arm your body with the tools it needs to get through the day.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

Make 2 cups of rhubarb sauce: 3 — 4 cups of coarsely chopped rhubarb cooked with 2/3 — 1 cup of sugar and a pinch of salt for eight or ten minutes until just tender.

To make 12 mini frittatas, preheat your oven to 350 °F and lightly spray a 12 - cup muffin pan with non-stick cooking spray.

Butter, or spray with a non stick cooking spray, 12 muffin cups.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

Line the muffin tin with paper baking cups and spray them with cooking spray (the paper baking cups are a must, otherwise these muffins will stick).

Grease a 12 cup muffin pan generously with cooking spray or coconut oil, or use cupcake liners (also gently spray these).

Recipe and photo by Emma Frisch Prep Time: about 10 minutes Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1 cup, pre-cooked Butter or ghee — 1 tablespoon, substitute with light olive oil Yellow onion — 1 cup, diced Garlic — 1 tablespoons, minced Carrots — 1 cup, -LSB-...]

So here's to Summer and no - cooking (or very minimal cooking), the cups song on repeat with performances, and many more «talk, oh» nights!

I made these vegetarian, but you could easily add some cooked and crumbled bacon or sausage to the muffin cups along with the veggies, if you so desire.

Butter or spray with cooking spray (2) 1 cup ramekins.

1 cup flour 1/2 tsp salt 1/2 cup fresh Parmesan cheese, grated 4 slices bacon, cooked and finely crumbled 4 tbsps unsalted butter 1/4 cup cream (plus a little more in case the dough isn't moist enough) coarse salt (I sprinkled with Parmesan cheese)

I did use the larger proportions of oregano and lemon peel; and swapped out half of the orzo with 1 cup of cooked black lentils to increase the protein content.

I sauteed a bit of red onion, garlic, bok choy and mushroom in a skillet then transfered the veggies into a pot with 1/2 cup uncooked quinoa, 1/2 cup cooked chickpeas, 1 cup vegetable stock and some spices (basil, anise seed, cayenne pepper, S&P).

Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners.

On to sheets lined with parchment paper, spoon about 1/2 cup sized amounts and bake for about 15 minutes or so or until they start to brown and are cooked through.

Stir in the lentils, 1⁄4 cup or so of the lentil cooking water (or porcini soaking water), and the thyme; sprinkle with salt and pepper.