Not exact matches
A fresh, spring
mix salad with berries, nuts, goat cheese and balsamic vinaigrette; glazed grilled salmon with roasted potatoes and French green
beans; and a good
cup of coffee and something with dark chocolate for dessert.
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
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.
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.
-- 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)
Heat a large frying pan with a medium heat, add 4
cups of milk, 1 vanilla
bean, 4 pieces
of lemon peel, and gently
mix everything together
While that's cooking I put 2
cups of mixed frozen vegetables (here it was green
beans, broccoli and corn) and microwave for a couple minutes.
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.
Substitute 1
cup of frozen
mixed veggies (the one with the corn and string
beans) and sauté it with the other veggies.
Mix 1
cup beans (drained and rinsed) with a drizzle
of olive oil, 1/4 teaspoon kosher salt, and 1/2 tablespoon chili powder.
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.
In an electric
mixing bowl, scrape the seeds
of your vanilla
bean (use the back
of a paring knife) and combine it with the egg yolks and 1/2
cup plus 2 Tbs
of sugar.
1/4 red onion, diced 4 small cooked sweet potatoes or 3 medium, cut in small cubes 1 can or brick
of garbanzo
beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2
cups) 1 can or brick
of black
beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2
cups) 2 Tablespoons sesame tahini 2 Tablespoons apple cider vinegar 5 ounces
mixed baby greens.
So as soon as I got up that morning I
mixed a
cup of white chia seeds with some milk, vanilla
bean extract, vino cotto and honey.
I also used 2
cups of mixed green veg (broccoli, peas &
beans) instead
of just the peas.
• 2
cups mixed greens • 3/4
cup veggies
of your choice (try cucumbers and tomatoes) • 1/3
cup white
beans, rinsed • 1/2 avocado, diced
12 ounces fresh salmon fillets (4 ounce fillets), skin on 2 yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green
beans (I used a
mix of yellow wax
beans and green
beans) 12 kalamata olives 2 tomatoes, diced 8
cups arugula or your favorite leafy green juice
of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic
Rather than tossing in all
of the cooked
beans at once, I set aside about three - quarters
of a
cup of the
beans, smash them with the back
of a fork, then
mix the smashed mixture into the stew.
Add 3/4
cup of the sugar and the scraped vanilla
bean to a large
mixing bowl
of a stand
mixer.
Put the soaked cashews in the Vita -
Mix with 1
cup of filtered water, 1 banana and a few raw cacao
beans.
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2
cups frozen
mixed vegetables or 2
cups diced fresh vegetables: peas, carrots, string
beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can
of beans, rinsed and drained (white, pink, kidney, etc.) 1/3
cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2
cups water 1/4 unsweetened,
cup non dairy milk
12 cherry tomatoes (
mix of red and yellow), halved 2 peppers, diced 1 medium red onion, diced 1
cup cup cooked quinoa 2 garlic cloves, minced Handful
of fresh basil 4 CHOC Chick Raw Cacao Butter
beans
Add 1/4
cup of the dressing at the bottom, followed by 1
cup of shredded cabbage, a scant 1/4
cup of diced red onion, 1/2
cup cooked quinoa, a scant
cup of roasted squash cubes, 1/2
cup of white
beans, and then fill the rest
of the jar with
mixed greens.
Daniel Peterson
cupped beans from all over the farm, and discovered the pleasant citrusy flavor present in the
mixed beans from the farm as a whole were being flavored by some outstanding
beans from a 50 hectare plot in one small valley at the high end (1550 m)
of the farm: the Esmeralda Especial.
2 cloves
of garlic, crushed 1 red chilli, deseeded and chopped 1/2
cup pumpkin seeds 1/2 tsp paprika 1/2 tsp cumin 1/4 tsp
mixed herbs pinch cayenne pepper 1 x 400g can
of black
beans, drained and rinsed salt and pepper to season
4
cups mixed veggies cut into bite sized pieces - red bell pepper, cucumber, steamed broccoli, steamed green
beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large carrot, grated 1/2
cup chopped green onions 1 bunch
of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)
I roasted butternut squash and brussels sprouts for dinner, cooked up a pot
of adzuki
beans,
mixed 2
cups of the
beans with the squash and brussels sprouts, and tossed everything with olive oil, nutritional yeast, salt & pepper, and diced red peppers for color.
6
cups cooked barley 4
cups arugula or
bean sprouts 6 ounces cotija, queso fresco, or ricotta salata cheese 1
cup toasted almonds, or a
mix of seeds / nuts scant 1/2 teaspoon fine grain sea salt, or to taste
Add the green chiles, taco seasoning
mix, enchilada sauce,
beans, and 2
cups of the cheese.
I added a can
of black
beans and one
of corn to the final mixture and cut back on the 1
cup of cheese (which was just a RF shredded Mexican Cheese
Mix.)
Transfer
beans to a large bowl and
mix in bacon, onion mixture, thyme leaves, grated Parmesan, and 1 1/2 — 2
cups cooking liquid (this will be most
of it; mixture should be consistency
of stew); season with salt and pepper.
I then add a
cup of red clover sprouts and mung
bean sprouts
mixed.
1
cup medjool dates, pitted 1/2
cup organic raw hemp seeds 1/3
cup mix of ground flax and / or whole flax seeds (you can use both, or 1 alone) 3 tablespoons raw cacao powder 1 teaspoon vanilla
bean powder 1 teaspoon lucuma powder 1 teaspoon LEVITY (red asparagus root extract powder; this is what gives the butterscotch flavor!)
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1
cup dry quinoa, cooked in 2
cups water, yielding 3
cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2
cups mashed sweet potato 1
cup finely diced red onion 1/2
cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3
cup chopped fresh cilantro 1 — 14oz tin pinto
beans, drained & rinsed 1/2
cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice
of one lime 1 tsp celtic sea salt Method In large
mixing bowl place cooked quinoa & mashed sweet potato.
WEEKDAY Breakfast: 3/4
cup fruit free muesli with 1/4
cup low fat Greek yoghurt, 4 strawberries and 125 ml skim milk Morning tea: Banana and regular skim latte Lunch: Beef salad with roasted beetroot, sweet potato, capsicum,
beans, baby spinach and avocado, plus carrot, celery, apple, ginger and kale juice Afternoon tea:
Mixed nuts with a piece
of fruit Dinner: Grilled salmon with 3/4
cup of dill risotto served with steamed broccoli, carrot and green
bean, plus 1 large square
of dark chocolate
Ingredients: 1 can
of chickpeas 1
cup of cracked wheat 1 spring onion 1/2
cup of peas or green
beans 2
cups of water 2 large carrots 2 tsp
of curry powder 3 tbsp
of chopped raw
mixed nuts
1/2
cup all - purpose gluten - free flour (Bob's is a perfect
mix of garbanzo
bean, potato starch, tapioca, white sorghum and fava
bean)
Ingredients: 1 large yellow onion, diced 2 ribs celery, diced 2 large carrots, diced 1 (10 - ounce) package sliced white button or crimini mushrooms, roughly chopped 6 cloves garlic, minced 2 (15 - ounce) cans chili
beans, drained and rinsed (chili
beans are a
mix of kidney, pinto and black
beans) 2 (28 - ounce) cans fire - roasted crushed tomatoes 2
cups... Read More»
Dinner: — ~ 2
cups of boiled mung dalas
beans (with some ginger, curry spices
mix and onions sautéed in a table spoon o virgin olive oil); — 2
cups of greens: lettuce, baby spinach, ruccola; — a handful
of walnuts and almonds; — a
cup of green tea; — a little piece
of black chocolate;
As far as what we eat is a wide range
of vegetables (not including white potatoes), a wide range
of whole fruits, 90 cc
mix of no salt tree nuts, (that's my approximation
of Dr. Weber's handful
of nuts), wide variety
of beans and legumes usually about 1/4
cup dry, whole grains example brown rice pasta, some organic whole grain bread, usual breakfast organic old fashioned rolled oats with soup spoon
of dried wild blueberries, 1/2 a banana, 12 no salt almonds with skin, a little almond milk.
Ingredients: 2 bananas, peeled 3 eggs 3 tablespoons coconut flour 1 vanilla
bean pod 1 teaspoon vanilla extract 1/4 teaspoon baking soda sprinkle
of cinnamon pinch
of salt 1
cup frozen
mixed berries 1 - 2 tablespoons honey -LSB-...]
-LSB-...] new potatoes 200g green
beans, cut into bite sized pieces 4 large eggs, just shy
of hard boiled 3 little gem lettuces, or about 4
cups of similar lettuce, washed and dried 1/2
cup mixed green and -LSB-...]
In a large
mixing bowl, combine cooked green
beans with 2
cups Cream
of Mushroom Soup (the doubled soup recipe makes approximately 3
cups; start by adding 2
cups and add more, if necessary), Parmesan cheese, cheddar cheese, and about half
of the crispy onions.
12:45 pm: 1 banana, 1 serving SFH pure whey protein, 1 serving SFH fish oil, 2 small sweet potatoes, 200 g
of chicken breast, 1 / 4 lb grassfed beef patty, 1
cup basmati rice, 2 T almond butter, 2 slices turkey breast and 2
cups of mixed veggies (green
beans, carrots and brussel sprouts).
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2
cups frozen
mixed vegetables or 2
cups diced fresh vegetables: peas, carrots, string
beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can
of beans, rinsed and drained (white, pink, kidney, etc.) 1/3
cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2
cups water 1/4 unsweetened,
cup non dairy milk
Generally, for breakfast I may have oatmeal with two veggie patties, or banana and nuts (
Mixed almonds / cashew), Lunch ~
cup of red
beans and rice, dinner tuna salad with cucumbers.
1 pound
of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1 pound extra lean ground beef 1/2
cup cooked brown rice 1
cup of oats Warm water for the oats 1/2
cup raw carrots, sliced 1/2
cup kale 1/2
cup celery 1/2
cup cottage cheese 1/2
cup frozen
mixed vegetables, such as peas, broccoli and green
beans 1 teaspoon alfalfa powder A pinch
of parsley 1 capsule
of flax seed oil 3 tablespoons unsalted beef broth
Given the coffee's brewed from extra-bold
beans and served in a climate where the last thing you crave while you're sweating through your shirt is a hot drink, the average
cup there is served over ice and
mixed with a healthy dose
of condensed milk to make it a little more palpable.