When you're ready to go: Portion 1/2
cup servings into 4 ounce mason jars.
Create the recipe and portion 1/2
cup servings into 4 ounce mason jars.
Not exact matches
Our in - house ethics blogger (he really does go by @ethicsblogger) Chris MacDonald turned a moment of personal frustration with Keurig's new «2.0» single -
cup coffee - brewing system
into a larger point about the obligations companies have to
serve their best customers, instead of trying to block competitors.
On a windy, rainy day in mid-September, 40 dieticians make their way past the giant Muskoka chair in the building's lobby (there's another large
cup of coffee on its armrest) and
into the small McDonald's restaurant that
serves as the building's cafeteria.
«Old Jerusalem Chicken Soup» 1/2
cup white beans 2 onions 2 zucchini 2 tomatoes 2 carrots 1 chicken, cut
into serving pieces 2 potatoes Soak beans 6 to 12 hours.
Serve 1
cup full - fat greek yogurt (or coconut yogurt) Ginger Honey (simply stir lots of freshly grated ginger
into honey over low heat) 10 - 15 almonds, chopped ground cinnamon
Butternut Spaghetti (
serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced
into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2
cup fresh cranberries Almond Butter Sauce 1/2
cup almond butter 3/4
cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
Smooth Vegetable Gazpacho with Watermelon Pieces (
serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1
cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut
into bite - size pieces
(9) 3
cups flour (I usually can only get about 7
cups into the dough) The dough mix will appear like very soft
serve ice cream.
Ladle
into bowls or
cups, and
serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1
cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2
cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for
serving 1 red bell pepper, cut
into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut
into 3 - inch pieces 3/4 pound dried Asian egg noodles
It looks and tastes like a HUGE peanut butter
cup and it's very rich so you may want to cut it
into small slices when
serving.
Pour mixture
into 4
serving bowls and top each with another tablespoon of brown sugar and ⅛
cup walnuts.
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan
Serves: 6 Ingredients 1 lbs Red Potatoes 1/4
cup Almond Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk Celery, chopped 1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them
into cubes.
They're a really effective way to get dense nutrition
into our bodies, and when you're trying to eat 6 - 7
cups of veggies every day, drinking an I Quit Sugar smoothie ensures you get 2 - 3
serves of the good stuff in a single hit.
Then pour
into a
serving pitcher, add 1
cup organic pear juice, stir well, and
serve.
Ladle the champurrado
into cups, top with a dollop of cream, a sprinkle of chocolate shavings, and
serve immediately.
1 sheet frozen puff pastry 1/2
cup (1 stick) unsalted butter 1/2
cup honey, preferably eucalyptus or local honey 3 pounds tart apples, peeled, cored, and sliced
into wedges Unbleached all - purpose flour, for the pastry Ice cream for
serving (optional)
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut
into 1/2 ″ pieces Salt 1/6
cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4
cup chopped cilantro or parsley Romaine, to
serve (optional)
How much of an oil slick could you possibly have, since the whole recipe (over a gallon of soup) has 1/2
cup oil total, which you would mix thoroughly
into the finished soup before
serving.
Linking it to the CWL Spouse event hosted by Hema's Adugemane... Haupia — Hawaiian Coconut Milk Pudding Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Author: Rafeeda Recipe type: Dessert Cuisine: International
Serves: 4 Ingredients 2
cups coconut milk 1
cup milk 6 tbsp sugar (upto taste) 4 tbsp corn flour 1/2 tsp vanilla essence Instructions Pour one
cup coconut milk
into a saucepan.
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut
into 1 - inch chunks (about 5
cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4
cups low - sodium chicken broth or veggie stock 1
cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for
serving Coconut yogurt for topping, optional
Dip each brookie
cup into the melted chocolate, covering the frosting and place in the fridge for 5 minutes or until ready to
serve.
The almond pudding is ready as soon as you pour it
into the
cups, but if you are
serving later keep it chilled until
serving time.
Ladle soup
into bowls or
cups, and
serve each with a generous dollop of the yogurt, a drizzle of olive oil, a touch of chopped mint (any that was left on the cutting board), and a sprinkling of black olives.
** You can also make a single
serving from your fresh batch of almond milk but adding 1
cup of almond milk back
into the blender, 1 tbsp cacao and 1 - 2 dates.
Then if you are really disciplined you will portion it
into 1/4
cup or 1/2
cup servings and have it readily available for a week or two.
* The first time I made this, I did not have a squash with a particularly hollow core, so when I dumped the bread crumbs
into the squash along with the cheese, it solidified
into a cheese ball... So, if you choose to roast one giant pumpkin, you can
serve it with the broth, just put in no more than 1/2 c of breadcrumbs and 1/4 c of cheese per
cup of broth.
I put some
into a
cup to pour over the roast before
serving.
Pour
into desired
serving cups and set aside until ready to eat.
Allow to stand for a few minutes before
serving in the pot, or pour
into small glass or porcelain
cups right away.
They'd be great
served with butter, jam, and a
cup of tea, but I decided to turn them
into shortcakes for dessert with the addition of some fruit and whipped cream.
Spoon evenly
into the
cups and
serve.
Pour
into cups and
serve.
The day before
serving, heat oven to 400 degrees, and mix the two packages of corn muffin mix, two eggs, and 2/3
cup of milk in a medium sized bowl, before pouring
into a greased 9 X 13 pan.
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1
cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut
into small slices / sections 3 - 5 radishes, sliced paper thin 1/3
cup Medjool dates, pitted and quartered 1/3
cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for
serving, optional
To prepare individual
serving, add approximately 1/2
cup mix
into large mug or microwave - safe bowl.
Recipe
serves 6 Ingredients: 1
cup split emmer farro 1
cup water 1/2 teaspoon Kosher salt 1 medium cucumber — seeds removed, cut
into small dice 4 roasted red peppers — cut
into small dice 1 bunch Parsley — finely minced 3 tablespoons Mint — finely minced 1/4
cup Kalamata olives - minced 1 lemon — ... Continued
MAKES: 4
servings Ingredients 1/2 pound boneless skinless chicken breasts, cut
into 1 - inch cubes 1/4
cup chopped... Continue reading →
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut
into bite - size pieces 1 fennel bulb, halved and thinly sliced 1
cup lentils, rinsed 2
cups water 2 — 4 tbsp sauerkraut, more for
serving 1 -2 tbsp honey salt & pepper, to taste
To
serve 4 carrots, peeled and cut
into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/2 cucumber, sliced 12 radishes, sliced 1
cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
«The other part of our special niche is that we make products with peanut butter and put it
into pouches or
cups as single
servings,» Naiman points out.
«We also process cheese
into single -
serving pouches or
cups, and that requires a special skill just in terms of processing as well as filling, and that's also something we're very good at doing,» he maintains.
If you don't have popsicle molds, you could easily pour the mixture
into small paper
cups with a popsicle stick inserted
into the middle, then simply tear off the paper
cup when ready to
serve.
Ingredients: 2 large carrots 1 large stem of broccoli 1/2 lb pancetta or bacon thinly sliced
into batons, or duck confit shredded 1 shallot, thinly sliced 2 egg yolks 1/2
cup freshly grated Parmesan, plus more for
serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne carrots and broccoli stems, keeping in separate piles.
Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6 lightly beaten egg yolks 1
cup sugar 1/2
cup fresh lemon juice zest of two lemons, finely minced 1/2
cup butter cut
into small pieces For the Sour Cream Pastry 3
cups all purpose flour 2
cups very cold butter 1 tsp salt 1
cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped
into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4
cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3
cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to
serve) 1 lime (cut
into wedges, to
serve)
1/2
cup trimmed asparagus, chopped
into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2
cup cooked millet few tablespoons of vegetable broth 1/2 an avocado squeeze of fresh lemon juice optional: micro greens, to
serve
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut
into 1 — 1 1/2 - inch pieces) 1/4
cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2
cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO
SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4
cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3
cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2
cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2
cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut
into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2
cups cheddar cheese (grated, to
serve) 1
cup sour cream (to
serve) 1 recipe Fast Guacamole (to
serve, recipe below) 1/2
cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to
serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4
cup lime juice (2 - 3 limes) 1/4
cup cilantro leaves, chopped 1/4
cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced
into 1 / 4 - inch rounds) 2
cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt