Sentences with phrase «doing little cooking»

I've been doing little cooking and baking lately, so to avoid buying ingredients that will eventually take up precious space in Tupperware containers full of my pantry items.

To me, one - pot dishes means that, even if you do a little cooking in stages, everything cooks together in the same pot at some point so that all the flavors meld perfectly.

I did my best to stock up on recipes before I left so that I would have a stash to post on the blog, but our stay was longer than expected and I had to do a little cooking in their kitchen — which they were kind enough to allow.

I typically do most of my blog cooking on Wednesdays when Maria is here to help out, but I was feeling ambitious so I did a little cooking on my own yesterday.

While my son is playing safely in the jumperoo, I can take a quick bathroom break, do a little cooking, or do some other chores on the side while watching over him.

Sunday is a day to slow down, do a little cooking and bring the family together....

Not exact matches

I'm doing something positive instead of giving something up, which is a little «old school»... It's my parish's turn to house a group of homeless families for a week through the Interfaith Hospitality Network so my family will cook the evening meal next Tuesday.

There's just too much to buy, too much to cook, and too much football to miss while trying to get it all done, I tell the little old lady sifting through spices.

After quite a few years of cooking and developing recipes, we have managed to build up a little bit of confidence and don't panic over kitchen...

I think it might go a little soggy, what you could do though is cook the mushrooms, squash and pine nuts / pumpkin seeds and keep them all in separate containers for the week and then throw them together each day that way it would stay much fresher!

hi there i haven been a vegan an gluten free cook for 25 years i have to say your recipes sound very exciting but sorry to say having tried a few i do find them very bland and a little bit expensive regards patty..

Also these bars came out a little stodgy - I put them back in the oven to cook longer but the bottoms didn't crisp up.

You don't have to cook them but if you do then just sauté them for a minute or two in a frying pan with a little olive oil

Hi Ella, just had another go at making these with the correct amount of bicarb and smaller chocolate chips and they came out perfectly this time (still didn't take as long as 20 minutes to cook but maybe my oven runs a little on the hot side if you know what I mean).

I've done a few variations on this dish and simply used regular lemons, adding a few pieces of rind into the cooking to give it a nice little hint of lemon - y goodness.

That way I don't have to chop the potatoes and onions, and they are already cooked, I just have to warm them up and get a little carmelization going on.

All mushrooms have a significantly large water content, and tend to shrink down to about half their size after the cooking process is complete, so when you see how many mushrooms I'm asking you to cook (just shy of three pounds) your eyes may pop out of your head a little — do not panic.

Red lentils are a little different to their green, brown and black friends in that they don't hold their shape at all when cooked.

The baking is done directly from the freezer and simply extend the cooking time a little bit in a few minutes.

Since the oats aren't exposed to heat they don't soften up nearly as much as they would if cooked, thus maintaining a very chewy, hearty texture that I happen to love, but if you're looking for something a little more similar to cooked oatmeal, I'd recommend substituting rolled (also called old - fashioned) oats.

Here's a little secret about how to cook whole grains: it doesn't have to be complicated.

The sauce, of which there is plenty (I like a little chicken with my sauce), is built from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1 Tbsp of coconut oil to the rice while cooking, works like a charm), the boys love it too.

It's so interesting because in the little bit of research I did on raw eggs in cooking, it only seems to be we Americans who are concerned about them, most of the rest of the world eats raw eggs in certain dishes without a second thought.

I did find I had to cook them a little longer though, but that could just be my oven, it runs cool.

I try to spread the cooking and computer days out over the week, so that I do a little of both, but somehow things keep working out so that Sunday has been my sit and WORK day.

You just fast - stir small pieces of food in a little oil over moderately high heat, something all cooks do without thinking, «Oh, I'm sautéing!»

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

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

With no sucrose at all (or a type of sweetener that ends in «ose») the ingredients don't react properly or cook right, so I always have to put a little in, such as agave nectar.

And I get to do what I love most — cook to my little heart's content.

Don't they know that they set the bar way too high for little home cooks like me?

of cooking (most of the time you do not need this, so don't put it in until the last of the cooking if you find that you need a little more) 1 1/2 tablespoons of pinto bean seasoningPut all this into the crock and put on high and cook for four hours.

If I am using freeze dried veggies, I add a little more water, and let them cook and hydrate at the time (meaning I don't add water and get them hydrated ahead of time).

Sure, I'm not inventing a cure for any deadly diseases or creating a blueprint for world peace, but I do like to know a little bit about whatever I'm cooking.

If you're not serving the fillets immediately, you might want to take them out of the oven a little under - done and leave them in the hot skillet to finish cooking before you serve them.

I do not always get the time to cook during the day (since this little one who is 8 weeks old now is keeping me busy) and i still need to eat healthy, so i try to make things i can easily store and warm up.

Not only does this place have local, organic, chicken cooked over a wood burning rotisserie, it has a little side dish called tostones, or fried green plantains.

Muffin recipes are a great way to do a little freezer cooking without much extra work.

Ok, they were still delicious, just a little crunchier than I think they should have been, and you can see by picture how they cracked a bit.I think not cooking them quite as long would have eliminated some of the cracking.Next time I would refrigerate the dough prior to flattening them too, I don't know if it would help but it sounds like a good idea.All I can say is a little crunchy they were perfect for dipping in milk, and since I brought the cookies, you can bring the milk!Thanks so much for stopping by today, have a very cookielicious day!

Naturally, this means I've done little else, including cooking.

Ok, you know I'm not a great cook, so I have a question — I don't own a stand mixer for my tiny little kitchen... so can I use my hand mixer to beat the filling, or should I borrow one?

But it's called buckwheat hot cereal — basically it's not the whole big, tough groats, but ground a little more fine so that you don't have to cook them.

Since the compote cooks in the same pan as the pork chops right after they're done being seared, it gets a little spice and meaty goodness mixed in.

I cooked it on high and it was done in a little under three hours.

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.

Please, please come to Seattle on your book tour — and be sure to check out The Book Larder when you do... it is literally every cooks dream — and gee — I'm really hoping they'll host you for a little demo.

I cooked it in the slow cooker, in the way I outlined below, to help with the texture but when It was done I was still a little too squeamish to just sit down and eat it in a big slice, so instead I decided to shred it, mix it with ground beef and eat it in tacos and it was delicious!

I made a couple modifications though... I added some onion and garlic to the sauteed scallions and ginger, then added some fresh lemon juice and a little garam masala when the soup was done cooking.

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

I used a little olive oil to add a bit of fat so the meat didn't dry out in cooking.