Sentences with phrase «doing less cooking»

My strategy includes getting out extra early for a run, wearing an updo, drinking lots of cold water beverages and doing less cooking.

Not exact matches

«It has the consistency of a home - cooked meal without doing any of the shopping or cutting; it's ready to eat in 10 minutes or less,» Clifford said.

If someone told Wendy that she needs to «be more balanced» and spend less time cooking and with children and more time reading books, she wouldn't do so well.

Sharing the recipes too but also making something like this into a business, not for personal gain necessarily, but because I think most people eat less healthily because they don't have enough time to cook.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

Cooking does nt have to be complicated and it can be delicious with only three ingredients or less.

There are ways you can try to speed - cook them, but the beans don't come out as well, and what's more, soaked beans cause less flatulence.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

With my method everything is added to the slow cooker at once — maybe not as authentic but less laborious as you leave your slow cooker to do all the work overnight.

Perhaps if cooked for less time or with no flour as others suggested it would be great, but I don't love recipes that I have to alter extensively.

(For guests who prefer their meat less «mooing» than I do, I cook the tenderloin to around 130, and let it rest.)

This could have been avoided if I had checked out a couple other recipes --(something I usually do) for comparison — like this pasta fagioli from SkinnyTaste or this Crockpot Pasta Fagioli from A Year of Slow Cooking — which both call for a lot less pasta.

Do you suggest cooking them for a little less time to keep them moist?

As we ring in the new year I don't expect to become any less busy, but I do hope to get back to my passion of cooking and sharing more with you.

Who doesn't like recipes that use fewer ingredients?In our busy world sometimes less is more and when it comes to cooking / baking we're always drawn to recipes that are easy and the shorter the list of ingredients the better.Our Sunday Supper team is doing just that today and we've got for you tempting recipes using 5 ingredients or less!

Whether you don't feel like cooking or just don't have the time to cook, you can prepare delicious and nutritious meals in 20 minutes or less.

One of the reasons that plant - based proteins get labeled as «less - digestible» and therefore less desirable is that cooking does change the digestibility of some proteins.

But you won't have this problem if you cook your gluten - free noodles a little less than I did, use thicker noodles (I had thin spaghetti on hand), or use regular pasta.

Round slow cookers are often less expensive, but tend to have more hot spots in my experience, so I don't like them for baking though they are perfect for typical slow cooker recipes.

I did cook them a little less than the stated time.

If you are making caramel sauce for dairy - free ice cream or for less sticky caramel (like I did for my daughter with braces) cook the caramel to 230 degrees.

Cook the whole wheat pasta about 1 minute less than the package directions, so pasta is done but al dente.

I tell people about this all of the time — vegetarians, even, who nod politely; my husband, who thinks it's cool, but perhaps a little less than I do; this old lady on the crosstown bus who heard me talking about them on the phone... But wait, there's more: not only do you only need three ingredients to make carnitas, the cooking technique is kind of brilliant.

They were a bit done but I don't think I could have eaten them if they were cooked less.

When you do use leftover cooked quinoa for this salad, it's really less than 5 minutes and voilà!

If you choose to use your slow cooker, use less liquid, cook it on low for 8 hours, and don't add the raisins until the last hour otherwise they become mushy and tasteless.

I used a bit less broccoli and a bit more potatoes because I didn't want to overwhelm my kids and replaced the artificial low - fat cooking cream which I wouldn't consider eating with plain low - fat milk.

Recipes that are doubled or tripled don't take any more or less time to cook, but the proportions of liquid can change.

I use a water bath because the texture of the cheesecake becomes more custard - like when you do and also because of the added moisture during the cooking process, you are less likely to have a crack on the top, but totally up to you!

What puzzled me though is that you cook the lentis for so long — no matter what kind I use, they're always very much done after 10 - 15 minutes, and the sweet potatoes need less cooking time, too.

My grandmother most definitely made her pudding from a box (and I couldn't possibly have cared less — much less even knew back then that you could make it without the box, but for sure it was the cooked stuff, not instant pudding which doesn't even taste like pudding to me), and it was plenty good enough for us.

Also there's really not much point to reducing the sugar for this because the less sugar you use, the more you'll have to cook it dow, so really you're not ending up with a less sweet end result unless you thicken it with some starch, which some people do.

:) and if u do want a myriad other ways to cook greens which take less than 40 minutes, keep well and yet taste like you have spent half the day in the kitchen (i do nt know about kale, but spinach and chard definitely, we can write to each other 1:1) as a bonus, most of the recipes are vegan too!

And YES on cooking for ages - Did you find the less time you cooked the more soft and even soggy it became?

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

Then it's literally done in less than 15 minutes or however long it takes your quinoa to cook.

The result was delicious, if I may say so myself!I could never believe thet something so healthy and fat free could be so delicious!And the natural sugars of the bananas make it so sweet that I think I'll cut down on sugar next time!I'm not very experienced in cooking, even less in vegan cooking (vegan for 8 months) so I think it'll be even better next time I do it - because I plan to do it again... and again!

Unfortunately, for a few months last year, I didn't feel well and cooking, much less baking, was very low on my priority list.

This will take you less than 5 minutes to make and about the same to cook, if you do so in the microwave.

Maybe my beef and vegetables gave off more juice than yours did, and in general the slow cooker needs less liquid than cooking stovetop.

I had asked above about cooking the greens for slightly less time and it turned out about right when I did — I used scallions (no leeks in the fridge!)

Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

You can probably cook it 1 - 2 hours less, but you don't have to do that.

Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt in the water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes for cooking depending on size of pot and type of cornmeal.

If you put the bacon on a cooling rack inside another baking pan (like you did with your dry - rubbed chicken), it also ends up less greasy, since it doesn't cook in its own fat.

The basic proportions are easy to remember but I like to step it up in some traditional ways — half a vanilla bean, a splash of almond extract at the end — and some that are decidedly less so, like cooking it with a bay leaf, a trick I picked up from this one and I know it sounds odd, but don't knock it until you've tried it, okay?

The short answer is: cooking nuts makes them less - good for you, I still do nut - based baked goods but not very often, I look for coconut - based baked goods instead.

I did note in my cookbook that these waffles cooked very quickly... 2 minutes or less.

I made this in a slow cooker — just threw everything in, skipped the sequence described here, and cooked it on high for 10 hours (though you could probably do less, my beans were quite soft).

@Unknown I do cook it in the pot, not only to tenderize the vegetables but also to evaporate the liquid from the mushrooms - otherwise the soup would be less flavorful.