Sentences with phrase «do about the beans»

Not exact matches

«All I can tell you is that we had plenty of talk at the end of August about how difficult September would be and it didn't amount to a hill of beans,» the «Mad Money» host said.

When asked specifically about the green coffee bean extract, Oz cited a study that found people who took the supplements did lose weight.

The clients (and their internal bean counters) were always worried about the numbers - how many interviews had we done, how many were fully completed, how many customers were happy or unhappy.

While we are passionate about the importance of unstructured play, especially when wearing our beans, they do need to be handled and worn with care.

I don't even know how many jelly beans are in a contest jar, so don't know about the people on earth part, but being brainwashed to believe, going with dogma over enlightenment is likely part of the reason most probably do come back — makes sense.

I'm going to have to talk to my shamans about this, and maybe do some sacrifices to the great jelly bean.

I probably know more about Islam than you do, old bean old sock.

One vanilla bean is roughly equivalent to about 3 teaspoons vanilla extract, so if you're substituting one for the other, you may only need part of a vanilla bean to make a recipe calling for extract — this said, a little extra vanilla bean generally doesn't hurt!

I didn't have any black beans in the house so I ended up using about 1.5 cups of puréed black lentils and another half cup whole.

I love love your recipes - where to get Xmas Lima Beans - my v. good health food store has many many beans but didn't know about tBeans - my v. good health food store has many many beans but didn't know about tbeans but didn't know about these?

The mung beans took about 3 days longer to sprout then lentils typically take and their tails didn't grow as long as lentil tails do... but they still turned out nice and crisp!

I frequently receive emails from people in Australia asking about substitutes because they don't have many of the ingredients we have in the United States (such as black beans) but looking at Adele's blog, you'd never guess there was an ingredient limitation.

These Mexican Pinto Beans are better than any you can buy in the store and all you have to do is put them on the stove and forget about em.

I don't know what it was about the boarding school beans, might have been the tiny weevils, when you got tired of picking them out you just ate.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Plus they're about as green as it gets and mama didn't push those green beans because they're beans.

If you're using vanilla beans, I think the seeds from 1 pod should do the trick — add it to the filling and don't worry about the vanilla in the crust!

I am a fan of bean chili — I pick up dried beans at Sprouts off — but didn't even think about any more reasoning behind that either other than that being easier on my wallet!

Many of probably don't think about where chocolate comes from and how it actually gets from bean to bar.

The great thing about green beans and fresh produce is that we shouldn't need to do much to it.

Hi Heidi, What do you think about making these without the espresso powder and beans?

Honestly, I don't know how I feel yet about beans with chocolate... guess I'll have to give it a try to see for myself.

These beans are good cold so don't worry about having to keep them warm.

When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off).

2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream

don't rinse, but saute some onion with cumin, add the beans & about half of one of those fresh salsa containers...... and as much Tabasco as u like.....

It did take me about 30 minutes to skin a 29 oz can of garbanzo beans, but yes, it was worth it.

I was even thinking about making black bean brownies this week, but I stopped myself because, I don't know, is that weird?

This recipe came about because I intended to make bean and cheese stuffed poblano peppers, but the peppers did not hold their shape because I lost my mind and blistered the skins off of them.

-LSB-...] Black Bean & Quinoa Soup Post Punk Kitchen Vegan Baking & Vegan Cooking — The thing about this soup, is that it's almost the only time in the world where I don't rinse the canned beans.

I know I'm years late, but I'm just finding out about your blog (btw LOVED the holiday book) did you ever post the vegan black bean recipe?

About 20 minutes before you serve, throw in the beans (you don't want them to fall apart too much) and boil some whole wheat macaroni or ditalini in a separate pot if you like noodles in your soup.

What we love about veggie burgers is that they come in such a great variety, and you can choose according to your preference — do you like your burgers to be based on beans, grains, eggplant veggies, pea protein?

I was wondering what to do with about a 1/2 bag of dried navy beans.

To do this you put the green beans into boiling water for about 3 minutes and then throw them into a bowl filled with ice water, remove and let them dry.

The best bit about this recipe is you can make it the way you love it, beans or no beans, hot or mild, cheese or no cheese or just loads of avocado.Another thing I like about these nachos is that it gets all done on one baking tray.

The best thing to do is to stop worrying about the intricate details, and instead look at the big picture, which involves an overall balanced diet, consisting of a colorful range of fruits and vegetables, along with beans, legumes, whole grains, nuts and protein.

Do yourself a solid and bake some bean muffins, and don't even worry about sharing them with your familDo yourself a solid and bake some bean muffins, and don't even worry about sharing them with your family.

I did make some minor modifications: - Used the entire can of black beans drained (which added about a 1/2 cup more)- Used Erythritol instead of sugar (70 % of sweetnes of sugar)- Added one more tablespoon of maple syrup to «sweeten the added beans» - Added 1/4 teaspoon baking soda - Topped with walnuts The kids loved it and could not tell it was whole wheat and bean loaded.

Just a heads up though — it does taste like beans when it hasn't been cooked, so if you take a taste of that batter and are about to freak out, take a deep breath and let the oven do it's magic!

I didn't use any vanilla extract, but I did use a tablespoon of honey and about 2 scoops of vanilla bean ice cream.

Second of all, did you catch the recent posts all about beans?

Both are very well done posts about beans.

I find the flavor of dried beans superior, but when you want to make it before the baby wakes up from her nap and you didn't think about cooking the beans yesterday, or if you live in the middle of nowhere and buying dried garbanzos would mean driving 32 miles — then canned will do.

The beans are so full of flavor that all I had to do was add a little cheese and pop it in the oven, I think the whole thing took me about 30 minutes from start to finish.

The tomatoes are taller than I am (that isn't saying much), the carrots are doing wonderful (see previous post about carrot cake cupcakes), the bean are going for broke, and we have more peas than anyone should ever have at once.

Did I mention that we got a foot and a half of snow on Mother's Day?!?! And I am all about picnics and the backyard barbeque spread: burgers, potato salad, watermelon, corn on the cob, baked beans, and chips!!

2/3 cup dried white beans (normally I'm all about canned beans to save time, but these were on sale at Target... used canned if you didn't go crazy and buy 10 bags of dried beans) 2 Tbsp capers 1 Tbsp olive oil 2 Tsp vegan Worcestershire sauce 2 Tsp nutritional yeast Salt to taste Water to reach desired consistency

Where do I begin about this Mexican bean salsa?

I was so skeptical about black bean brownies until I really did try them for myself.