Sentences with phrase «cup toasted almond slices»

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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)

3 tablespoons extra virgin olive oil 1/2 pound sliced mushrooms 1/4 teaspoon fine grain sea salt 4 cups cooked black beans 3 celery stalks, chopped 1/3 cup sliced dried figs 1/3 cup chopped toasted almonds

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toasted

2 cups couscous, cooked according to package directions (I used whole wheat) 1/2 cup currants 1/2 cup sliced almonds, toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.

11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt

3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.

4 cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!

feta, crumbled) 1 cup jarred roasted red peppers, drained and diced 1/3 cup sliced or slivered almonds, toasted 1/4 cup fresh flat - leaf parsley, chopped 3 Tbsp.

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

PIE FILLING: 2 cups heavy cream, whipped and divided 3 tbsp sugar 1 tsp vanilla extract 1 3.4 oz box instant vanilla pudding 1 cup cold 2 % milk 8 oz cream cheese (room temperature) 14 oz sweetened condensed milk 4 - 5 ripe bananas 1/2 cup toasted coconut or sliced almonds

fresh thyme, chopped 1/4 cup fresh chives, snipped 2 medium apples, diced (I used Fuji) 1 cup dried sweetened cranberries 1/2 cup sliced almonds, toasted in a dry skillet

Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.

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

1/4 cup / 1.5 oz / 45 g sesame seeds (white / black mix) 3 tablespoons toasted almond slices / slivers, chopped 1/4 cup / 4 tablespoons minced green onions

Blueberry Mini Muffin Crunch Ingredients: 1 box of Little Debbie Blueberry Mini Muffins, 5 bags 1/3 cup toasted coconut 1/3 cup sliced almonds, toasted optional 1/2 cup fresh blueberries Directions: Preheat oven to 300 degrees and line a baking sheet with parchment paper.

1/2 cup Earth Balance Spread (Original) 1/2 cup sliced, toasted almonds 1 pound of cooked green beans or asparagus (or any other veggies that you like) Salt to taste Pepper to taste

4 ounces crumbled gorgonzola or blue cheese 1/4 cup sliced almonds, toasted half... Continue Reading →

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

12 ounces tiny whole green beans (I used frozen Birds Eye brand) 4 strips bacon, cut in 1 - inch pieces, cooked 1/3 cup dried cranberries or cherries 1/3 cup toasted nuts, such as sliced almonds or hazelnuts (6 min.

1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying

Optional Add - Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded cToasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded ctoasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded ctoasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded coconut.

Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.

Topping 1 cup sweetened flake coconut 1/2 cup sliced almonds, toasted 1/4 cup granulated sugar 1/4 cup milk 1 large egg, lightly beaten 1 tablespoon butter, melted 1/4 teaspoon almond extract

Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (about 3 cups - worth of diced eggplant) salt + pepper 1/2 cup cooked chickpeas 1/4 cup almond meal / flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled + chopped 1/4 cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F.

WHOLE GRAINS RICE QUICK COOK Easy Asian Quinoa Salad Recipe from GimmeSomeOven.com INGREDIENTS SLAW 1 (16 - ounce) bag shredded red cabbage (or about 4 cups shredded cabbage) 2 cups cooked Village Harvest red quinoa 2 cups shredded carrots 2/3 cup thinly - sliced green onions 1/2 cup slivered or sliced almonds, toasted -LSB-...]

Stir in 2 cups crumbled Shredded Wheat biscuits, 1/2 cup toasted sliced almonds, and a big pinch of salt.

If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350 °F oven until golden brown, about 10 minutes.

2 cups roughly chopped chives 1 cup roughly chopped flat - leaf parsley 1/2 cup extra virgin olive oil 1/4 cup sliced almonds, toasted 2 cloves garlic, peeled 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt, or more to taste Black pepper to taste

2 cups cooked quinoa 1 can organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)

Glaze 1/2 cup honey 1/4 cup firmly packed brown sugar 1/4 cup unsalted butter 1/2 cup of sliced almonds, toasted

8 cups popped organic popcorn, warm 3 tablespoons butter 2 teaspoons curry powder or hot curry powder 1/2 teaspoon kosher salt 1/2 teaspoon sugar 1/2 cup toasted coconut, golden raisins and / or sliced almonds, optional

4 teaspoons extra virgin olive oil, divided 1 1/2 cups small cherry tomatoes (the fresher and sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly sliced 2 cloves garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not sliced) almonds, toasted Salt and freshly ground black pepper to taste

3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1 small shallot, minced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper to taste One large bunch kale, stemmed and thinly sliced 1 medium kohlrabi, peeled and julienned (I sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw almonds, lightly toasted and coarsely chopped 1/4 cup raisins or other dried fruit

1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled

1/2 bunch kale, destemmed, torn into pieces 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole) 4 - 5 farmers» market carrots, very thinly sliced 1 small bulb of fennel, transparently sliced 1 avocado, cut into small cubes a big handful of almond slices, toasted

ingredients FOR THE CAKE: 1 tablespoons unsalted butter (melted, for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea salt

ingredients HALIBUT EN PAPILLOTTE 2 cups red seedless grapes (halved) 1/2 cup scallions (thinly sliced on the bias) 1/2 cup mint (finely torn) 1/2 cup sliced almonds (toasted) 2 tablespoons champagne vinegar 1/4 cup olive oil 4 (6 - ounce) Halibut fillets (skinless) 4 tablespoons unsalted butter (softened) 8 tablespoons dry Champagne (4 - ounces) flaky sea salt (to serve) Kosher salt and freshly ground pepper (to taste)

3/4 c unsalted butter, room temperature, plus more for pan and parchment 2 c all - purpose flour, plus more for pan 1/3 c almond flour 2 1/2 c fresh or frozen sour cherries (if using sweet cherries, pit and half them) 1 1/4 c plus 2 T sugar 1 1/2 t baking powder 3/4 t salt 1/2 t baking soda 3 large eggs, room temperature 2 t almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced almonds, toasted

1 1/4 cups French green lentils 1/2 cup chopped roasted red peppers 1/2 cup sliced pitted kalamata olives 1/3 cup chopped Italian parsley 1 tablespoon chopped fresh dill 1/3 cup chopped raw almonds, toasted 2 tablespoons red wine vinegar 1/4 cup extra virgin olive oil 1/4 teaspoon salt, or more to taste (I like flaky Maldon salt here, rubbed between your hands) Freshly ground black pepper, to taste

1/4 cup flour Kosher salt Freshly ground black pepper 1 tsp dried thyme 2 Tbls butter 3 pounds chicken pieces (We used thighs and legs) 4 slices bacon 1 medium onion, diced 1 medium green pepper, seeded and diced 2 tsps celery, diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls dried cranberries or currants 1 28 - ounce can chopped tomatoes and their juices 3 Tbls slivered almonds, toasted Cooked white rice

1/4 cup raw buckwheat groats (soaked overnight) 1/4 cup rolled oats (soaked overnight) hemp milk or your favorite nut milk warmed maple syrup a few dashes of cinnamon hemp hearts (a.k.a. hulled hemp seeds) toasted almonds 1 thinly sliced pear

zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped

Substitute 1/2 cup sliced, toasted almonds for the crushed peppermint candy called for in the filling and garnish.

Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion, coarsely chopped 1/3 cup roughly chopped or whole almonds, toasted Salt and Pepper to taste

1 pound Brussels sprouts, thinly sliced Generous pinch of salt 2 teaspoons Dijon mustard 2 teaspoons maple syrup 2 tablespoons lemon juice or apple cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicious!)

* 1 - 1/2 cups loosely packed organic greens, cleaned and torn into bite - size pieces * 3 - 4 trimmed and sliced (preferably organic) strawberries * about 8 whole almonds, toasted (I used Marcona almonds with sea salt) * crumbled Boucheron (or other goat's) cheese * freshly ground black pepper * a generous drizzle of aged balsamic vinegar * about 1 tablespoon of your best olive oil

1 pound green beans, trimmed 1/3 cup dried cherries 1 tablespoon safflower oil 2 garlic cloves 1/2 medium yellow onion 3 bay leaves 1/3 cup white wine 1/2 teaspoon paprika 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 6 ounces firm tofu 1 tablespoon butter 1/3 cup yogurt, preferably sheep's milk 1/4 cup almonds, toasted and sliced one handful cilantro salt and pepper to taste

butter 1 - 2 cups pitted sweet cherries, halved 1/3 - 1/2 cup sliced almonds, toasted (toast in a dry skillet over medium - low heat, stirring occasionally, until golden and fragrant) powdered sugar, lemon wedges, honey and / or maple syrup, all for serving

This healthy french toast recipe begins with a low calorie Coconut Almond milk (50 calories / cup), thinly sliced whole grain bread, a combo of a whole egg and egg whites and lots of fresh tropical fruit.

85g (approx 3 oz) butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz) mushrooms, sliced 2 cloves garlic, crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and chopped 30g (approx 1 1/2 oz) toasted flaked almonds (note from editor — you may wish to omit this ingredient for younger babies) 50g (approx 2 oz) grated (low salt if possible) cheddar 2 tbsp chopped fresh parsley