I hate the hose that
drains the water into the sink from the washer.
Not exact matches
Nothing I did for the rest of the trip was nearly as difficult — not hooking up or
draining the waste tanks, not fixing a bad connection on the
water hose, not even pulling
into a crowded gas station (the thing about having a really big car towing a really big, shiny trailer is that people tend to see you, and maybe take pity, and certainly get out of your way)-- and nothing left me with such a giddy glow in the aftermath, even after I learned I'd pulled in a little bit catawampus, and our trailer listed slightly to the left.
Simply pour the beans
into a colander, rinse them with
water and then
drain them before placing them in a large frying pan.
Soak the dates in a bowl of hot
water for 20 minutes, then
drain and put them
into a blender with the coconut milk, coconut oil, salt and vanilla powder.
Place the (
drained / rinsed) beans, lemon juice, coriander and salt
into a blender with the
water, the broccoli and the spinach.
To prepare the salad, drop the bean sprouts
into boiling
water then immediately remove,
drain, and rinse them under cold running
water.
Drain and rinse chickpeas and place them
into a medium soup pot together with onion, garlic and
water.
Pour the seeds
into a colander to
drain off the
water.
Chop the veg
into small cubes and then boil for around 15 minutes in lightly salted
water, so it is fluffy on the inside and
drain.
While cauliflower is roasting, add soaked and
drained cashews
into a high powered blender or food processor with 1/2 cup
water, dill, garlic powder, onion powder, salt and pepper.
Directions: Heavily salt a large pot of
water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan
Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese
into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted
Place a colander in the sink and carefully remove the sweet potato from the pot by pouring the sweet potato
into a colander and
draining off the
water.
Directions: Wash lemons, then blanch them in boiling
water for 5 minutes /
Drain / Cut each lemon
into about 8 wedges, removing seeds, ends and extra pith / Toss lemons with salt in bowl / Pack lemons tightly in jar and cover with extra lemon juice / Seal jar and let lemons stand at room temperature for 5 days / Shake gently once a day / Add oil to the jar and refrigerate (if covered in juice, lemons should keep for up to one year)
5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of
water) 2 TBL olive oil 1 cup pearl barley, rinsed and
drained 1 bunch kale, stems removed and leaves torn
into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
Drain if necessary (there should be no
water left in the saucepan), transfer
into a baking pan or tray and let cool.
Just soak some pecans in
water for about an hour, then
drain with blend them
into crumble with some nutritional yeast.
lift the pan and
drain the excess
water into the sink.
Boil some salted
water and blanch the green beans, after 5 minutes remove from heat,
drain and place
into iced
water.
170 - 180 g red onions, cleaned and chopped 3 tablespoons extra virgin olive oil 2 zucchini, cleaned and cut
into cubes whole sea salt, just enough to taste 100 ml filtered
water a handful of capers, soaked in filtered
water for about 20 minutes then rinsed and
drained a handful of shelled pine nuts dried mint leaves, to taste
Once cooked,
drain the vegetables and plunge immediately
into ice cold
water.
Stew 12 ounces eggplant, peeled and cut
into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped
into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups
water 1 28 - ounce can whole peeled tomatoes,
drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut
into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut
into 1 / 2 - inch pieces 1 cup shredded fresh basil
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut
into 1 - inch chunks 1/2 c capers in
water,
drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
200 g black chickpeas, soaked in cold filtered
water for at least 9 hours, or overnight, then washed and
drained 150 g quinoa, washed under cold running
water half a red pepper, cleaned and cut
into cubes half a yellow pepper, cleaned and cuto
into cubes 8 - 10 cherry tomatoes, cleaned and cut
into quarters 1 carrot, cleaned and cut
into cubes 2 hanfuld black pitted olives, chopped a handful of fresh parsley, cleaned and finely chopped a handful of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
When I
drained the
water from the ginger (before I added honey) I kept the ginger infused
water and froze
into ice cubes.
Drain into a colandar, rinse under cold
water, then set aside.
When fork tender,
drain the
water and rice the hot potatoes
into a separate mixing bowl.
Add well - rinsed and
drained split peas, vegetable broth, and
water into a saucepan.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes /
Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering
water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart
into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Plunge shrimp
into ice
water to stop cooking, then
drain again.
To boil, place potatoes
into a pan of lightly salted
water, bring to the boil, simmer until tender (about 10 minutes) and
drain.
Blanch the florets for 3 - 4 min in boiling
water,
drain, and place
into greased casserole dish.
Drain and cool under running cold
water, then squeeze
water out of greens and chop them
into bite sized pieces.
Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling
water and cook until tender, about 5 - 6 minutes /
Drain sprouts, cut in half or
into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.
Add the
water drained from the can of chickpeas
into a large bowl and use an electric hand - held or stand mixer to whisk for approximately 5 minutes until it's more than doubled in size, white and foamy.
Drain, rinse briefly with cold
water and place back
into the same pot.
Place the chicken
into a bowl with vinegar, add one quart of cold
water, rinse chicken and
drain all remaining
water.
Drain and transfer
into the cold
water bath.
Transfer
into an ice
water bath,
drain when chilled.
I just boiled the asparagus for 2 minutes and transferred to a bowl of ice
water, then
drained into a colander.
Drain in a colander and immediately plunge the beans
into a large bowl of ice
water to stop the cooking.
cans of chunk light tuna in
water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like)
Drain off
water from tuna and add both cans
into a...
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut
into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and
drained 2 garlic cloves, crushed 1 cup hot vegetable broth or
water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
Drain the cranberries of excess
water and place
into a large mixing bowl with the cooked quinoa, macadamias and rosemary leaves.
Drain, cool with cold
water, and chop
into small pieces.
While carrots are steaming, mix together the dressing in a serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy,
drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to s
drain and rinse immediately with cold
water /
Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to s
Drain again and while still warm mix
into serving bowl with the dressing / Stir in parsley when ready to serve.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut
into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold
water for 15 minutes before using, then
drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
Drain water from beans and immediately plunge them
into a bath of ice and
water to stop cooking.
Pozole (Pork and Hominy Stew)-------------------- 2 dried guajillo peppers, stems removed and seeded 1 tbsp canola oil 8 ounces lean pork, cut
into 1 ″ cubes 1 onion, finely chopped 4 cloves garlic, minced 1 tsp cumin 1 tsp oregano 1 bay leaf 6 cups
water 2 14.5 - oz cans hominy,
drained and rinsed salt, pepper 1/4 cup chopped green onions 1/4 cup chopped cilantro
Plunge beans
into ice
water;
drain.
Juice the oranges, cut
into the coconut,
drain the coconut
water and juice the lemon.