Pour about 1/4
cup of salt on a shallow dish.
Sprinkle the remaining
cup of salt on top of the eggs, covering them completely.
Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut Butter & Company» sThe Heat Is
On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea
salt Freshly ground black pepper
Next put the quinoa
on to cook with a little tamari,
salt, dried herbs and paprika plus three
cups of boiling water.
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)
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2
cup • shredded mozzarella [plus a little more for
on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch
of ground cloves to taste •
salt and pepper
To serve: if you're serving it
on quinoa, add a generous squeeze
of fresh lemon to 1/2
cup of cooked quinoa and a pinch
of salt.
To make the tartar sauce, finely mince 1 clove
of garlic and add it to a mortar, then add 1 tablespoon
of capers and using a pestle mash down
on the garlic and capers until you form a paste, next add 1/2
cup of Greek yogurt, 1/2 tablespoon
of dijon mustard, 1/2 teaspoon
of white wine vinegar, season with sea
salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
3 to 4 ripe bananas, smashed 1/3
cup (75 grams) melted
salted butter 3/4 to 1
cup (145 to 190 grams) light brown sugar (depending
on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch
of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2
cups (190 grams) flour
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.
-1 / 2
cup of milk or water, use more or less depending
on how thick you want it -1 / 2 tsp
salt
1 (approximately 2 pound) fillet
of best - quality salmon, skin
on, previously frozen 1 bunch dill 2
cups sugar 1
cup salt (I use kosher) 3 - 4 tablespoons vodka or aquavit
20 ounce can crushed pineapple 1/3
cup coconut rum (or any rum you have
on hand) 3/4
cup coconut milk 2 teaspoons vanilla extract 1 1/2
cups all - purpose flour 1 teaspoon baking soda Pinch
of salt 1/2
cup unsalted butter, room temperature 2/3
cup sugar 3 large eggs 1
cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4
cup)
Line muffin pan with paper liners - In the bowl
of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and
salt - With the mixer
on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Mango Lassi Popsicles makes 6 - 12 popsicles depending
on your molds Ingredients 2
cups ripe mango, chopped 1 1/2
cups Greek yogurt 1/2
cup milk 2 Tbsp sugar big pinch
of ground cardamom big pinch
of salt Instructions Peel -LSB-...]
On the mixer's lowest speed, add in the cake flour, baking powder,
salt, and 1/4
cup of sprinkles.
Just before the pasta is done, add in 1/2
cup grated parmesan cheese,
salt (go easy
on the
salt because
of the parmesan cheese) and pepper and mix until bubbly.
Pour 2
cups of raspberries, 1/2 teaspoon
of lemon juice and 3 tablespoons
of Xylitol sugar or coconut sugar (both low - glycemic index foods), and a dash
of Himalayan
salt in a medium saucepan and heat covered
on medium - low for about 2 minutes.
1
cup of soaked cashews (take one
cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons
of Sriracha sauce 2 tablespoons
of Chipotle Hot Sauce 1
cup of water 1/4
cup of nutritional yeast 1/2
of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons
of smoked paprika (depending
on your taste) 1/2 -1 teaspoon
of salt
Although I love the combination
of Chocolate and Caramel (especially with a Rolo
on top), this is my favorite Chocolate Buttercream recipe... 1
cup semisweet chocolate chips 1/4
cup butter 1/2
cup sour cream 1 teaspoon vanilla 1/4 teaspoon
salt 2 1/2 to 2 3/4
cups sifted confectioners» sugar
To make the salad add 2
cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces
of goat cheese
on top and toss in 10 walnuts, season everything with sea
salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1
cup warm water Pinch
of sugar 1 3/4
cups semolina flour 1 3/4
cups all - purpose flour 1 teaspoon
salt 1 tablespoon olive oil Corn meal - for spreading
on pizza peel For the balsamic reduction: 1
cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2
cup freshly chopped basil
For the fruit sauce I pour 2
cups of raspberries, 1/2 teaspoon
of lemon juice and 3 tablespoons
of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash
of Himalayan
salt in a medium saucepan and heat covered
on medium - low for about 2 minutes.
Add pinch
of salt and vanilla extract, then gradually add powdered sugar (about a
cup at a time), mixing
on low speed until completely incorporated.
Omit to make nut - free) a pinch
of salt Sugar Syrup: 1/2
cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina
on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
Stir in 2
cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon
salt and 1/2
cup to 3/4
cup of the chile sauce (depending
on your taste).
1 1/4
cups pumpkin puree * If you need instructions
on how to make your own click here 12 oz Cream Cheese room temperature 1/2 teaspoon Vanilla Extract — Nielsen Massey 1 teaspoon Saigon Cinnamon 1/2 teaspoon Allspice 1/4 teaspoon Nutmeg 1/4 teaspoon powder ginger 1 pinch
of salt.
2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3
cup dark brown sugar, packed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg pinch
of Kosher or sea
salt 3 - 4 tablespoons cornstarch, depending
on juiciness
of peaches
Start Chicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds
of boneless, skinless chicken breast, 1
cup of water or stock and simple seasonings (
salt, pepper, onion powder) in slow cooker with lid
on high temperature.
Ricki: I can't say I was too fond
of spending four days meticulously reading through every single 1/4 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/8
cup psyllium husk, 135 grams all - purpose flour, pinch
of salt, and so
on, for every single recipe
on all 224 pages
of the book, one line at a time, to proofread the final galleys.
Make the roasted pureed vegetable mixture: In a sauce pan
on low heat combine the roasted pureed vegetable mixture, 1/2
cup of chicken stock,
salt and pepper to taste.
To the potato flesh add sour cream, butter,
salt, pepper, 1/2
cup cheese, jalapeno pepper, 1/2 the green onions, and milk (start adding 1/2
cup of milk but you may not need to add it all depending
on the consistency you want).
-- 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)
3 frozen chicken breasts
on bottom, 1
cup uncooked quinoa, 2
cups water, I just used like a coleslaw mix (white and purple cabbage and carrots) 1.5
cups of it, 1
cup fresh cut up broccoli, 2 stalks green onions, and then the sauce
on top (1/3
cup olive oil, 1/2
cup franks hot sauce, 1 tsp seasoned
salt whisked together)
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon
salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending
on your sweetness preference)-- 1/4 teaspoon
salt
2
cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated
on the large holes
of a box grater (2
cups packed)
salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2
cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1
cup (120 g) chickpea flour 1 1/4
cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4
cup (60 ml) mild vegetable oil for frying, such as sunflower
Put the slices in and sprinkle lightly with Accent, Sea
salt, and Pepper and fry till done nice and crispy or Golden brown
on both sides... then take 1/4
cup of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1 tsp
of cinnamon - sugar mix stir and then dip the fried squash in it!
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1
cup margarine, softened (2 sticks that must be made
of 80 % vegetable oil) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp
salt 2
cups all purpose flour 1
cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor
of your choice, I had sweet dark chocolate and cookie bits
on hand) Directions: 1.
To read more about the show and some
of the challenges click
on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1
cup water 1/2
cup unsalted butter 1 tsp sugar 1/2 tsp
salt 1
cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
Let's start baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending
on jars Ingredients: 2
cups of So Delicious Vanilla Coconut Milk 3/4
cup of granulated sugar 1/3
cup of cocoa powder 1 egg 1/3
cup cornstarch 1/4 tsp
salt 1 tsp pure vanilla extract about 1 1/2
cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.
In a medium mixing bowl
on medium speed beat the butter,
salt, cocoa, vanilla, the espresso, 1/3
cup of the warm cream and half the sugar until smooth.
Let's start baking... Cookie Dough Frosting Ingredients: 1
cup margarine, softened (2 sticks) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant vanilla pudding 2 tsp pure vanilla extract 2 - 4 tbsp
of milk (it will depend
on your desired consistency for the frosting) 1 tsp
salt 2
cups all purpose flour 2
cups mini semi sweet chocolate chips (again I prefer Ghirardelli brand) Directions: 1.
Let's start baking... Peanut Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending
on how generous your portions are Ingredients: For the crust: 1 1/4
cups of graham cracker crumbs 1 1/4
cups of peanut butter sandwich cookie crumbs 1 tbsp
of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1
cup unsalted butter melted 2
cups granulated sugar 2/3
cup cocoa powder 4 eggs 1/2 tsp
salt 2 tsp pure vanilla extact 1
cup all purpose flour Topping: 1 bag
of mini marshmallows Directions: 1.
Separate the cloves first but don't peel, then roast until soft and the cloves pop right out
of the skin) 1 16 oz can
of chickpeas or garbanzo beans 1/4
cup liquid from can
of chickpeas 3 - 5 tablespoons lemon juice (depending
on taste) 1/2 teaspoon
salt 2 tablespoons
of oil used to roast the garlic And then whatever you like for seasonings.
Recipe by: Brooke Lucy for Bluebird Grain Farms Serves 4 - 6 (yields 12 2» diameter fritters) Ingredients: 3
cups grated zucchini (about 2 medium) 3/4
cup Bluebird's Farro Porridge — dry (yields 1 1/2
cups of cooked porridge) 1 large egg 1/4
cup Bluebird's Emmer Flour 1/2
cup vegetable oil Ground Pepper Sea
Salt Method:
On stovetop bring to... Continued
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher
salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending
on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced -
salt to taste Tangy mustard sauce - 1/4
cup cup of yellow mustard - 1/4
cup of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar -
salt to taste
1/4 tsp saffron 2/3
cup butter 1 3/4
cup milk 50 grams
of fresh yeast (note: I use 2 packages
of 0.6 oz) 1 egg 3/4
cup of granulated sugar 1 tsp
salt 6 1/2
cup all purpose flour Raisins for decorating Egg white to be brushed
on before baking
Kimchi with Brussels Sprouts Makes one quart
of kimchi: 1 large head napa cabbage Sea
Salt 2 - 3
cups small Brussels sprouts, trimmed and cut in half A few green onions (including tops) A few cloves
of garlic 1 or 2 hot red chilies, depending
on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes
of fish sauce (make sure it's a gluten free one!)
1 head
of kale 1/2
cup sesame seeds or tahini 1 whole apple + 1 apple grated or spiralled
on your spiral slicer 1/4
cup coconut nectar 1/2 water or more in order to blend smooth 1 tsp cinnamon pinch
of sea
salt
2 scoops (or a half -
cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2
cup organic cane sugar and 1 tablespoon for sprinkling
on top (or coconut palm sugar) 1
cup peanut butter, smooth Pinch
of salt 1/4
cup mini dark chocolate chips