Sentences with phrase «cup of it left»

PLus, I felt virtuously healthy eating it, and I'm sad I only have about a cup of it left for next time.

By only 1 cup of left over rice...

What would be some good, easy sides to go with this and is the cilantro 1 cup of leaves then chop?

1 packed cup fresh mint leaves or mexican hierba buena leaves (about a medium size mint bunch will yield a packed cup of leaves) 1 small serrano or jalapeno if you prefer.

De-stem your parsley until you're left with 1 cup of leaves.

Break off individual leaves of the endive and fill the cup of the leaves with salad, or enjoy this salad all by itself!

1 cup of left over pulp from juicing (ie carrots, kale, apple) or 1 cup of grated carrots (about 3 - 4 medium carrots)

Given that stevia requires a lot of water to process - at least one cup water for every quarter cup of leaves - it's possible that the water footprint of stevia may actually be a lot higher than those reports indicate.

Not exact matches

Esquerra is of the centre left but appears hawkishly conservative when compared to the CUP, the anti-capitalists grassroots party often laughed at in the Spanish media for their representatives» scruffy dress sense and haircuts.

That gives CUP potentially strong leverage to dictate the terms of its support, and impose some of its hard - left agenda on business - friendly Catalonia.

John St.'s first creative work for Shoppers was a print ad in Women of Influence earlier this month — it featured a coffee cup marked with a woman's lipstick and declared, «Some marks you leave are more permanent than others.»

UCLA Anderson B - school students bested other MBA teams at this year's North American preliminaries for the Left Bank Bordeaux Cup, one of the biggest amateur wine tasting competitions.

Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.

To avoid overeating, snack on a cup of baby carrots or an ounce of almonds before you leave to meet your friends.

Lula leaves office on Dec. 31, his legacy as a transformative figure in Brazilian history all but assured thanks to massive social programs like the Bolsa Familia that have lifted millions out of poverty, the securing of the 2014 FIFA World Cup and the 2016 Olympics, and a rapidly growing economy that's expected to become the world's fifth largest in the next six years and pay for it all.

I came into the event hoping for just enough faith to answer that question for myself, and I left with cup running over, with those familiar convictions of the Christian faith striking me fresh:

In the next woe (Mt 23:25 - 26; Lk 11:39 - 41), given by Luke as a direct accusation, the piety of the Pharisees is made to appear absurd by another vivid metaphor: they are represented as carefully washing a cup or plate on the outside and leaving it dirty inside.

But it's not everybody's «cup of tea», and some have left it for that reason.

So you what you need to do is buy a cheap van or something, join the convoy, and then early in the morning of the 21st, before anyone else gets up, just sneak away and leave the van behind; maybe with a still hot cup of coffee on the table and a radio playing to create the right atmosphere.

Mix 1 tbsp chia seeds with 3 tbsp spoons of water in a cup and leave to one side to to absorb.

10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish

As Dr. John Baillie writes, «Too often the temptation of Christians has been, in the poignant words of a recent writer, to leave it all «to one great priestly act, one baptism, one cup of woe, though at the heart of all our worship are the words, Drink ye all of it.»»

10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water

The recipe I saw online and I followed is: put half a cup of dates in a bowl with half a cup of water and leave it covered in the fridge for 24h stirring it whenever you remember.

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

Tea & Coffee World Cup is the only international trade show that brings together the entirety of the industry's supply chain — from bean and leaf to cCup is the only international trade show that brings together the entirety of the industry's supply chain — from bean and leaf to cupcup.

Peach and Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar juice of half a lemon 1 - 2 packed tablespoons fresh basil and lemon thyme leaves

2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons

Distribute between bowls, leaving about 1/3 cup of the smoothie in the blender for the strawberry swirl.

ground cloves 4 cups fresh spinach 1 leek, thinly sliced (including green leaves) 12 — 15 crimini (baby bella) mushrooms, sliced Juice of 1/2 lemon

1/3 cup sliced lemongrass, including the bulb 4 cloves garlic 1 teaspoon dried ground galangal 1 teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch of salt or shrimp paste

Warm 3/4 cup of almond milk to 110 F. Add in sugar and yeast, whisk together and leave for 10 minutes.

After the vegetables have simmered for 30 minutes, add the beef and all pan juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay leaf, and 4 cups of beef or chicken stock.

I had a lot of almond mix left over for 2.2 lbs chicken so I'll use 3/4 cup next time.

7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing

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)

1 cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness)

I substituted 2 cups of low sodium chicken broth for 1/2 of the required water, added one more potato and decided to forgo the bay leaf.

I'd leave out the almond milk and keep it a scant cup of zucchini.

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)

For the tarragon vinegar: Coarsely chop about a cup of tarragon leaves.

For the tarragon - infused oil: Gather about 1/3 cup of tarragon leaves.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish

1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime

for the lentils: a few tablespoons of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)

1 large eggplant (~ 1 pound) 1 teaspoon freshly minced garlic 1/4 teaspoon salt 2 tablespoons tahini 2 tablespoons lemon juice zest of one lemon 1/4 teaspoon red pepper flakes 1/4 cup chopped fresh flat - leaf parsley Fresh pita bread or pita chips

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

When there is about 15 minutes of cooking time left, add the remaining 1 cup of water.