Let's not forget that both AR and VR technologies are known for
draining juice from the phone.
Should I have
drained some juice from the zucchini?
Drain any juice from the supremed lemons into a measuring cup.
2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of black beans, rinsed and
drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
Usually I just add everything from the get go so it never occurred to me to
drain any juices from the chicken.
Drain the juice from the canned tomatoes into the pot.
Drain juice from caps and return to baking sheet, top down; brush with remaining oil mixture.
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and
drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
Drain juice from berries and rhubarb, and put in a large pot.
Not exact matches
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas,
drained and rinsed 1 teaspoon light agave nectar
Juice from about 1/2 a lime
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut
from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced *
juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans,
drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
2 cups diced seedless watermelon 3/4 cup finely diced sweet onion 3/4 cup canned black beans, rinsed and
drained 2 jalapeno peppers, seeded and finely diced 1/4 cup minced fresh cilantro
Juice from 1/2 a lime 2 teaspoons brown sugar, packed 1 garlic clove, minced 1/2 teaspoon salt Tortilla chips
1 15 - ounce can of white cannelini or navy beans,
drained and rinsed 1 small jar roasted red peppers, or about 1 cup,
drained 3 ounces cream cheese, softened 1 clove garlic, minced
Juice from half a lemon Salt and pepper to taste
Drain the lime
juice away
from the fish and get to frying!
Remove
from heat,
drain water
from pan or transfer squash to a separate dish, squeeze lots of fresh lemon
juice on the slices, generously salt, and immediately serve.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with
juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind
from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans,
drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
The shoulders are removed
from the pit, the fat is removed, and they «rest» while the
juices drain off.
Ingredients 2 large cloves garlic 1/2 cup sun - dried tomatoes, slivered 1/3 cup pine nuts 1 teaspoon salt 1/2 lemon,
juiced 1/4 cup olive oil (you can also use extra oil you
drained from the jar of tomatoes) 1/3 cup grated Parmesan cheese
Drain out the
juice from the cans of fruit.
Let the fruit sit in the strainer for 2 to 3 hours (or more) if you have time, so that all of the
juice is completely
drained from the fruit.
Let the fruit sit in the strainer for 2 to 3 hours (or more) if you have time, so that all of the
juice is
drained from the fruit.
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange
juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and
drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (
from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of chickpeas (garbanzo beans),
drained and rinsed 2 tablespoons olive oil
juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and
drained your chickpeas, spread them out on a paper towel to dry.
• 12.3 oz (350gr) roasted cashew • 14 oz (400gr) fresh raspberries (thaw if using frozen raspberries and
drain the liquid) • 1.7 fl oz (50gr) lemon
juice, squeezed
from lemons • 2.8 fl oz (80gr) coconut oil, melted • 8 tablespoons maple syrup • 1/2 teaspoon sea salt • 1tablespoon vanilla extract
Take some carrots, kale, cucumbers and beets, and
drain some vegetable
juice from them.
Remove
from the heat and
drain, reserving the
juices for the fumet.
If it appears a bit dry, add some of the reserved tomato
juice from the
drained tomatoes or some gluten free chicken stock.
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil,
drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed
Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil
from the sun - dried tomato jar if you're feeling fancy.)
Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted
from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon
juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce,
drain the water
from the soaking cashews and add the cashews to a blender.
-- Raw cashews, soaked in water overnight (
drained and rinsed)-- Sun dried tomatoes, soaked overnight (
drained and rinsed)-- White / yellow organic miso, 1 tbsp — Nutritional Yeast, 2 tbsp — Garlic, 2 cloves — Lemon,
juice from 1 lemon — Maple syrup, 1 tsp — Black pepper to taste — Water to loosen
1 1/2 cups all - purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 1 cup + 3 tablespoons sugar 3 large eggs 1/3 cup coconut rum (or any rum you have on hand or coconut milk) 3/4 cup coconut milk 1/4 cup pineapple
juice (
from the
drained crushed pineapple) 1 teaspoon vanilla 1 cup shredded baker's coconut 1 cup crushed pineapple,
drained
Arugula Pesto Salad vegetarian, vegan, gluten - free, grain - free, soy - free, dairy - free, peanut - free, tree nut - free, sugar - free, shellfish - oil, fish - free, nightshade - free Ingredients: 1/2 cup sunflower seeds 4 - 5 cups arugula 6 Tbsp olive oil Lemon
juice from 1/2 a lemon 3 cloves garlic 2 19 - oz cans cannellini beans, rinsed and
drained 3 cups shredded red cabbage 2/3 cup thinly sliced green...
Add 1 chopped onion, 1 diced green bell pepper, a diced red bell pepper, and 3 - 4 cloves of mined garlic to your Instant Pot and lightly SAUTE the veggies in a small amount of water, veg broth, or even the
juice from a can of
drained pinto beans until softened.
Drain the water
from the soaked cashews and blend them with coconut milk (or cream), coconut oil, maple syrup, and sweet lime (or lemon
juice).
Drain most of the
juice from the cranberries.
1 1/2 cups cooked black beans, rinsed &
drained 1 8 - ounce package organic tempeh 1/2 cup vegetable broth 1/2 teaspoon ground cumin 3/4 teaspoon chili powder 1/8 teaspoon chipotle powder few dashes cayenne pepper 1 teaspoon dried oregano salt & pepper to taste
juice from 1 lime
2 cloves garlic 3 cups spinach 1/3 cup olive oil 1/2 cup walnuts, soaked at least 6 hours,
drained and dried 1/2 lemon,
juice from
1 large ripe tomato, peeled seeded and chopped (about 1 cup) 1 clove garlic
Juice of 1 lime 1 jalapeno pepper, seeded and roughly chopped 1/3 cup extra virgin olive oil 1/2 teaspoon chili powder (ancho if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 cups peeled, cubed sweet potatoes (about 2 pounds of sweet potatoes) 1 1/2 tablespoons extra virgin olive oil 3 cups black - eyed peas (cooked
from 1 1/4 cups dried, or use two cans, rinsed and
drained) 1/2 cup chopped cilantro 1/2 cup minced red onion 1 teaspoon lime zest
Drain the water
from the cannoli beans and place the beans into a food processor along with the melted cacao butter, lemon
juice and garlic.
Drain water
from nuts, and place in bowl of food processor with lemon
juice, 3 Tbs.
Remove
from the oven,
drain the cooking
juices into the pan and leave the chicken to rest.
For plain, though, I use 1
drained can of chickpeas, about 1/4 cup tahini, about 3 Tbsp lemon
juice, about 2 Tbsp olive oil, 1/2 tsp each ground cumin and sea salt, and anywhere
from 1/4 to 1/2 cup water.
Small twist on this - was very nice 750g carrots, peeled and grated 410g can chickpeas,
drained and rinsed 1 medium onion, chopped 4 cloves of garlic Garam Masala Tumeric 1 egg olive oil (in fried carrots) 100g breadcrumbs
from pain au lait
juice from 1 slice of lemon 0.75 tbsp sesame seeds (in mix) Corriander Chilli Pepper Salt
Remove
from pan and
drain on paper towel, reserving pan
juices.
For the salsa · 1 cup fresh or frozen corn kernels (
from about 1 ear of corn) · tablespoons fresh lemon
juice (
from about 1 lemon) 2 tablespoons olive oil 1 (15 - ounce) can black beans,
drained and rinsed · 1 cup peeled and chopped jicama (about 8 ounces) · 2 plum tomatoes, cored, seeded and chopped 2 scallion, light green and white parts only, finely chopped cup finely chopped fresh parsley leaves · Salt and freshly ground pepper
shrimp, grilled 2) 1 cup quinoa, raw 3) 2 mangoes, diced 4) 2 avocados, diced 5) 1 1/4 cups corn, fresh or frozen and thawed 6) 3/4 cup diced cherry tomatoes 7) 1 jalapeno, seeded and diced 8) 15 oz can black beans, rinsed and
drained 9) 1/2 cup finely chopped red onion 10) 3/4 cup chopped fresh cilantro 11)
juice from 2 limes 12) 1/2 tsp lime zest 13) 2 Tbs extra virgin olive oil 14) 1 tsp ground cumin 15) 1 tsp ground chili powder
In a medium bowl, combine the
drained beans and enough of the
juices from the slow cooker (besides the chicken).
They also
drained gastric
juice from the stomachs of nine dolphins, which didn't hurt the animals.
can chickpeas (garbanzo beans),
drained and rinsed ● 2 cups cherry tomatoes ● 1 cup cooked quinoa * ● 1 English cucumber, quartered ● 1/4 red onion, diced ● 1/4 cup extra virgin olive oil ● 1 bunch fresh basil leaves, chopped ● 1/2 cup fresh flat leaf parsley, chopped ●
Juice from 2 lemons ● 2 tbsp.
Drain whole peeled tomatoes, reserving the
juice from the can.