3/4 cup whole wheat flour 1/2 cup all - purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon fresh rosemary, chopped 3 tablespoons butter, cold 1 egg 1/4
cup milk Coarse sea salt and cracked pepper, for sprinkling
Not exact matches
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2
cups unsweetened soy
milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3
cups French's Fried Onion Rings in a can, divided into 2/3
cup and 1
cup
1 to 2 - inch segment of vanilla bean (optional) 1 quart whole
milk (cow or goat, or a combination thereof) 1
cup granulated or raw sugar 2 - inch segment of cinnamon stick (optional) 1/4 teaspoon
coarse or flaky sea salt (optional, but ooh, it's good here) 1/4 teaspoon baking soda dissolved in 2 teaspoons water
2
cups One Degree Organics Sprouted Spelt Flour 1/3
cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4
cup + 2 Tbsp raw cane sugar 1/2
cup cold coconut butter or coconut oil 3/4 to 1
cup almond or soy
milk 1/2
cup raspberries
Coarse sugar for sprinkling
* 1
cup organic, full - fat coconut
milk (I like Native Forest brand): please see directions for how to properly use the coconut
milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch of fine sea salt * 1 heaping
cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten *
coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4
cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2
cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1
cup (240 ml) warm water
milk, for brushing crushed
coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4
cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
4
cups Greek yogurt (or a mixture of half cow's
milk, half goat's
milk yogurt) combined with 1/2 teaspoon
coarse sea salt.
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous
cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1
cup cashew pieces and halves 1 - 14.5 ounce can coconut
milk 1 scant tablespoon vegan fish sauce 1/4
cup very lightly packed fresh cilantro leaves 1/4
cup very lightly packed fresh Thai basil leaves
Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
8 ounces whole - wheat egg noodles 1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 8 ounces mushrooms, sliced 1/2 teaspoon salt 1/2
cup dry white wine 6 tablespoons all - purpose flour 3
cups nonfat
milk 1/2 teaspoon freshly ground pepper 12 ounces canned chunk light tuna (see Tip), drained 1
cup frozen peas, thawed 1
cup finely grated Parmesan cheese, divided 1/2
cup coarse dry whole - wheat breadcrumbs (see Tip)
Smoked Gouda Grits 2
cups water 1
cup low - fat
milk 1
cup quick - cooking grits (not instant) 1/4 teaspoon
coarse salt 1
cup smoked Gouda cheese, shredded (loosely packed, about 4 ounces) 1/2 teaspoon garlic powder
1 3/4
cups whole wheat flour 1/2
cup ground flaxseed 1/2
cup lightly packed light - brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon
coarse salt 1 teaspoon ground cinnamon 1 1/2
cups coarsely grated zucchini 1/3
cup mashed ripe banana (about 1 banana) 3/4
cup whole
milk 1 large egg, lightly beaten 1 teaspoon pure vanilla extract
goat cheese 1/4
cup fresh sage, chopped Egg wash — you can either use egg white mixed with water or egg yolk mixed with
milk, I tried and liked both
Coarse sea salt, for topping
4
cups water 1 teaspoon salt (may need more, but add gradually) 1 -
cup medium
coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 +
cup coconut, soy, rice, oat, or almond
milk 2 cloves garlic, minced 1 small red onion, chopped 1/2
cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced
1 tablespoon unsalted butter, room temperature 2 1/2 pounds Yukon Gold potatoes 2 1/2
cups heavy cream 1 1/2
cups whole
milk 1 garlic clove, smashed 1 teaspoon
coarse salt 1/4 teaspoon ground white pepper 4 ounces Gruyere cheese 1/8 teaspoon freshly grated nutmeg
4 tablespoons coconut oil 2 tablespoons finely shredded coconut / powder (blend if it's too
coarse) 2 tablespoons coconut
milk 1/4
cup apple sauce 1 tablespoon cocoa pinch fine sea salt
1 1⁄2
cups (5 oz / 150 g) dry bread crumbs 1 1⁄4
cups (10 fl oz / 300 ml) soy cream 2 1⁄2
cups (20 fl oz / 600 ml) soy
milk 2⁄3
cup (4 oz / 120 g) fine or
coarse semolina 1⁄2
cup (3 1⁄2 oz / 100 g) superfine (caster) sugar 1 tablespoon orange flower water edible petals, to serve for the syrup 1
cup (7 oz / 200 g) superfine (caster) sugar 2 lemon leaves juice of 2 lemons
Yields: About 20 Gougeres Ingredients 3/4 *
Cup milk 1/2
Cup water 3 Tablespoons salted butter 2/3 *
Cup Emmer flour 1/2 Teaspoon sweet smoked paprika 1 *
Cup grated Beecher's Flagship cheese 2 * Eggs 1/4 — 1/2 Teaspoon
coarse sea salt Method Preheat the oven to 375 degrees.
1 2/3
cups unsifted all - purpose flour 2/3
cup Grand Cacao 2 teaspoons baking powder 5 tablespoons unsalted butter 3/4
cup sweetened dried cranberries (optional) 2/3
cup milk 1 teaspoon
milk 1 tablespoon
coarse sugar
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut
milk 1
cup reduced sodium chicken or fish stock 2
cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon
coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2
cup chopped cilantro, for garnish
Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3
cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1
cup corn, frozen or canned (drain and rinse if canned) 1
cup heavy cream or
milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand)
coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3
cups canned vegetable stock, found on soup aisle (I use a few
cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1
cup corn, frozen or canned (drain and rinse if canned) 1
cup heavy cream (I use 1 %
milk, but you can use soy
milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods)
coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
For the Filling 3 large eggs 1 can (15 ounces) pure pumpkin puree 1 can (12 ounces) evaporated
milk 3/4
cup packed light - brown sugar 1 tablespoon cornstarch 1 teaspoon pure vanilla extract 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger
Coarse salt 1/4 teaspoon freshly grated nutmeg
2
cups minus 2 tablespoons (8 1/2 ounces) cake flour 1 2/3
cups (8 1/2 ounces) bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons
coarse salt 2 1/2 sticks (1 1/4
cups) unsalted butter, room temperature 1/2
cup creamy peanut butter 1 1/4
cups (10 ounces) light brown sugar 1
cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 1/4 pounds
milk chocolate (either chips or chopped) Sea salt
Ingredients you'll need: 3
cup granulated sugar 3/4
cup butter [1 1/2 sticks] 1/2 tsp salt 1 [5] oz evaporated
milk 1/2
cup pumpkin puree 1 [10] oz package cinnamon chips 1 [7] oz jar marshmallow cream 1 tsp pure vanilla extract 1
cup walnut pieces, toasted 1/3
cup English toffee bits
coarse sea salt
1 large ripe avocado 1
cup flaked coconut (or coconut
milk) 1
cup plain yogurt, as tart as possible 1 large clove garlic 2 hot green chilies 2 tbsp lemon juice 1 tsp
coarse salt, or to taste 3
cups water 2 tbsp finely chopped coriander