I'm not a fan of processed protein powders, so I've been throwing 1/4 -1 / 2
cup of beans in with some of my and my kids» smoothies.
Next time I will mash an extra
cup of beans in the recipe to thicken.
I put roughly 3
cups of beans in the crockpot, a bay leaf, 1 Tbsp of salt and fill it up with water.
Not exact matches
Patents that kept others from offering those little
cups of coffee
beans expired
in 2012.
Americans take their morning coffee, latte, cappuccino, or espresso for granted, but it has taken a lot
of trouble to grow those
beans, and they have traveled a long distance before ending up
in their
cups.
For instance, while making a
cup of coffee, you could learn that you didn't fully ground the
beans before they were brewed — and that it resulted
in bad coffee.
Historic productivity tips: Benjamin Franklin used to read and write
in the buff; Beethoven demanded 60
beans per
cup of coffee.
That not only includes
cups of coffee sold
in restaurants, but also the growing market for branded coffee
beans sold
in supermarkets and
in single - serve pods.
Panna Cotta (adapted from Living Raw Food) 4
cups coconut milk (see below) 1/2
cup Irish moss — thoroughly rinsed and soaked
in hot water for at least 10 minutes 1
cup meat
of fresh young coconut 1/2
cup raw agave syrup OR another sweetener
of choice seeds from 2 vanilla
beans 1/2
cup coconut oil
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!
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly
in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black
beans, drained and rinsed (or soak and then cook an equivalent amount
of dried
beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
To make vanilla sugar place a cut vanilla
bean into 1 - 2
cups (200 - 400 grams)
of granulated white sugar or confectioners sugar and store
in a covered container for a few weeks before using.
For the middle (cheese) layer: ingredients: 1
cup raw cashews, soaked
in water for at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one vanilla
bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
American Pie with Vanilla
Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch
of salt for the vanilla
bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla
bean directions: Make the crust: place flour, sugar, and salt
in a large bowl.
In a medium bowl, stir together cooked millet, cooked black
beans, 1/2
cup grated cheese, and handful
of chopped cilantro.
Note: To make your own vanilla extract, place 1 whole vanilla
bean, cut
in half lengthwise, into 3/4
cup (180 ml)
of vodka.
In a large skillet, stir together quinoa, chicken,
beans, and 2
cups of enchilada sauce over medium heat until heated through and starting to bubble.
I didn't have any black
beans in the house so I ended up using about 1.5
cups of puréed black lentils and another half
cup whole.
For more oval shaped
beans and other legumes, soak for 12 - 24 hours
in filtered water to cover plus 1 tablespoon
of cider vinegar or lemon juice for every
cup of dried
beans / legumes used.
-3
cups vegetable glycerin soap (melt - and - pour soap)-- you can either buy this
in cubes or
in bars -2 T coconut oil, melted -1 / 3
cup coffee grounds
of choice -1 vanilla
bean,
beans scraped from pod — rubbing alcohol — helps to prevent bubbles.
In the same way that a «Copper Moon» is a perfect alignment
of our planet with the Sun and Full Moon, we make every effort to align with people we can trust to provide us with the kind
of coffee
beans that will produce the perfect roast for your perfect
cup of coffee.
* Optional Add -
ins: Just like the
beans, this a blank canvas that's great by itself but also with some additions, try about a
cup of sharp cheddar, a minced jalapeno, some green onions, or some chorizo.
While you're there, you can check out some
of the other great appliances they have on their site Here are the cool features
of the cooker - 4 - 20
cup cooked rice capacity — 2 - 10
cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream
of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties
of white rice, including short - and long - grain rice Quick rice: great for preparing rice
in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours
in advance Heat / simmer: use this function for flavored pasta and rice mixes,
beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream
of wheat
I used a half
of a
cup of dry red
beans in this recipe and it's the perfect amount for one person.
3 Make the filling:
In a large bowl mix the cooked quinoa, drained black
beans, 2
cups of the grated cheddar cheese, most
of the green onion (save some for topping), cumin, and cilantro if using.
1 lb dry mayocoba
beans 6
cups chicken stock 14 ounce can
of hearts
of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2
cup olive oil 1/4
cup white vinegar 4 tablespoons basil stir
in paste 1/2 teaspoon salt 1/2
cup grated pecorino Romano cheese
With that said I like having a small slow cooker for breakfast and a large 6 quart for cooking pumpkins and giant batches
of dry
beans that I freeze
in 1 1/2
cup portions.
Using a 1/4
cup measuring
cup, add
bean mixture and press it
in until it's not quite to the top
of the
cup.
To cook lima
beans, place them
in a pot and add three
cups of fresh water or broth for each
cup of dried
beans.
2 sticks (225 g) unsalted butter 3/4
cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla
bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine brown rice flour 3/4
cup (75 g) finely ground pecan meal 1/2
cup plus 1 tablespoon (70 g) amaranth flour 1/2
cup (80 g) potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt
In the bowl
of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.
Add grated onion - tomato, crushed garlic - ginger, turmeric powder, sprouted lentils,
beans, grain and about 3
cups of water
in a pressure cooker and cook for 5 - 6 whistles.
Place the adzuki
beans in a large pot with 4 1/2
cups of water.
-- 1 can mixed
beans (I used Scarpone's which was composed
of a melange
of red kidney
beans, white
beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4
cup uncooked wild rice, cooked
in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1
cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content
of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged
in a healthy amount
of truffle salt)
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle
in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black
beans, rinsed and drained 4
cups of chicken stock 1 15 - oz canned tomatoes, diced 1
cup corn 1/2
cup cilantro, chopped 1 - 2 limes, juiced
To make chickpeas
in the slow cooker, add about 2
cups of dried and rinsed
beans to the slow cooker with enough water to cover them about 4 inches high.
To feed four people, you will need four
cups of cooked white
beans (cooked
in bone broth or a rich vegetable broth,
of course).
Home Chef Tips: If you have a nut allergy and don't want to use cashews, or you want to make this dish lower
in fat, feel free to use 1/4
cup white
beans such as white cannellini
beans instead
of cashews.
Cream
of Chicken soup substitute 1 3/4
cup cool water 5 TBS white
bean flour (small white
beans grinded
in wheat grinder - on coarse setting) 2 garlic cloves, minced Approx. 3 TBS Chicken - Like Seasoning or 1 1/2 TBS Soup base... to taste (I usually use a little
of both until I reach the desired taste)
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch
of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2
cups (360 ml) heavy cream 1 vanilla
bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and
bean)
in a saucepan over low heat and cook until just comes to a boil.
I made mine using a
cup of dates presoaked
in some hot water instead
of the sweetners
in it some
of the soaking water instead
of the almond milk and used homemade coconut butter instead
of the jared one and canellini
beans (which I have now learned is the italian for white kidney
beans which I had never heard
of!).
Add remaining ingredients
in the following order, and toss after each addition: noodles, 3 tablespoons
of the sauce, chicken, 1
cup of the
bean sprouts, and 1/4
cup of the sunflower seeds.
What's
in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1
cup carrots, chopped 1 tablespoon italian herbs 2 cloves
of garlic, finely minced 2 14.5 oz cans white
beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3
cups low sodium chicken broth (more or less according to desired thickness) 6
cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends
of my parmesan to use
in soups.
Top with the rhubarb compote: 1 small bunch rhubarb poached
in half a
cup of water with 100g (1/2
cup) raw sugar and the leftover vanilla
bean.
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
They don't have a ton
of fat (just 1/4
cup of oil), and black
beans are high
in fiber and protein.
I cook 1 and a 1/2
cups (dry)
in 6
cups of water for 30 minutes on medium high heat, drain, and then add 1/2 a jar
of Trader Joe's Bruschetta mix and a can
of white
beans.
Note: If you'd like to do a miso - butterscotch drizzle, simply melt 1/2 a
cup of butterscotch chips
in the microwave
in 30 second intervals and mix
in 1 tablespoon white miso paste and 1 teaspoon vanilla
bean paste.
He puts 1 1/2
cups washed DRY
beans in a quart jar or 2/3
cup in a pint, then adds any spices or ham and fills the jar, leaving 1 inch
of headspace, with boiling water.
When there's about 30 minutes left
of cooking the
beans, toss
in the 1/2
cup of quinoa, adding more water if needed.
Ingredients 2
cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1 tablespoon honey or agave nectar 1
cup unsweetened almond milk 1 vanilla
bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all
of the ingredients
in a blender and blend on high until combined.