Sentences with phrase «enough cooking the day»

You did enough cooking the day before to last you a year and now you don't want to make anything that requires hours of effort or pounds of butter.

Not exact matches

The other day I had some lentils, not enough for a meal, I pureed them with some cooked potatoes and offered it with a veggie - burger and salad.

Cooking for one, I don't generally build up enough dirty dishes to fill it, since I like to hand wash my pots and pans, before I need something that's been sitting in it for the past 5 days.

I traveled to Salt Spring Island, cooked my butt off all day, and served up a whole bunch of «small bites» featuring smoked salmon to about thirty people (and of course, wildly over-estimated how much food I'd need to make — but it's better to have too much than not enough when it comes to feeding people, right?).

This is how Sara Forte, beloved food blogger and author of the James Beard Award — nominated book The Sprouted Kitchen, cooks every day — creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day.

And then, as if my already amazing day couldn't get better, I was lucky enough to spend my afternoon with some amazing women at a brunch hosted by the incredible lady behind What's Gaby Cooking.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeCooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

After all, the 25th is usually far enough into the summer season that you can almost be guaranteed a hot, sunny day to spend cooking and eating outdoors.

Right away she bought a pedometer to make sure she was getting enough steps each day, stopped counting calories and started focusing on cooking Real Food for herself and her family.

Whole cooking of dinner, start to finish, is about 15 min, and it makes enough for leftovers for lunch the next day!

I had my wisdom teeth removed like 4 days ago, and am finally lucid enough to cook... instead of continuing to live on jello and store bought chocolate pudding... so i turned some leftover already cooked brown rice (about 2 - 3 cups) into this genius concoction.

I came very close to buying it the other day but didn't, purely because I'm going to be working for the Fringe next month and will be lucky if I have enough time to EAT, let alone cook xP It's definitely on my to - try list though.

I cook vegetable broth about once a week, saving various cut - offs for a couple of days until I have enough to cook a delicious broth.

My boyfriend and I are debating whether or not to go out to eat on Valentines day, but these are enough to make me want to stay in and cook!

And it's not that I don't mean to cook from the books written by my friends, but after spending all day in the studio with food I don't usually get excited enough to step into our kitchen at home.

And since I can't get enough of lemon these days, I added fresh squeezed lemon juice and threw the rinds in with the chicken while it cooked.

I cooked up enough for 5 days of frozen oatmeal but I'm sure you could make even more.

This seems to be another recipe that will become part of my family cooking repetoire... I can't thank you enough for your contributions to incorporate more vegetarian dishes into our day to day lives.

The other day, I didn't have enough bacon to make my bacon and egg breakfast muffins, but I needed something that could cook on its own while I cleaned the kitchen.

9 am to 7 pm work days have caused this to happen frequently enough that I am no longer fazed by having to cook the majority of my meal during the first half hour that my guests have arrived, and can usually manage to let go of the over-priced arugala, regroup, and execute under their watchful eyes and growling stomachs.

I suggest preparing enough for 3 days worth of whole food, plant - based meals — making the most of your cooking time!

It's almost enough to make me want to cook something in my slow cooker every day, but that's not going to happen.

There just isn't enough time for cooking if you work full time like me, or on my days off I am simply too lazy!

Small Appliance Chopped: If you have enough counter space at home, you can do a version of Chopped that uses slow cookers or toaster ovens instead of traditional ovens (ask friends to borrow theirs for the day, so you have enough appliances to accommodate your guests).

Oh my god june you're going to make ME cry she left this morning and cooked enough food for me to last the next three days and

Mothers who have fulfilling careers and enough time in the day to clean, cook and make crafts that reflect their keen design sensibility.

The things she does for a client are cook big meals (including some to freeze), cleaning bathrooms and kitchens and floors, doing laundry, addressing birth announcements, helping with simple breastfeeding problems (like positioning problems) and helping you decide if it's serious enough to call the lactation consultant about or if you can wait for the breastfeeding support group in a few days, holding the baby while you nap or take a shower, playing with older children, fielding phone calls from family and friends, helping look up odd things in the baby book, dialing the pediatrician, and telling you you're doing a great job.

The other day, I didn't have enough bacon to make my bacon and egg breakfast muffins, but I needed something that could cook on its own while I cleaned the kitchen.

«Sara Forte, beloved food blogger and author of the James Beard Award — nominated book The Sprouted Kitchen, cooks using bowls every day — creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon, and in amounts plentiful enough to have easy leftovers for lunch the next day.

I have a one - day stopover in LA on my way back to Denver, just enough time to hit Whole Foods off Santa Monica Boulevard and cook up something awesome.

Always make enough for leftovers when you're cooking, and a stew like this is often better the next day.

Planning what you are going to cook 3 - 5 days in advance should be enough.

I have yet to trust a veg slow cooker recipe enough to leave cooking while I'm at work all day, but I could totally see chili handling it (and be enhanced by it!).

I love being able to hang out with Angel and start and finish the day with him, but I hate being stranded, working 11 - 12 hour days, not getting home early enough to cook, and not having a car.

You are better off cooking just enough for your meal, and prepare fresh meals each day.

I cook vegetable broth about once a week, saving various cut - offs for a couple of days until I have enough to cook a delicious broth.

There's just not enough time in a busy day to make, cook and prepare a vegan diet anymore AND find that I'm a bony toothpick!

That salad and a bowl (normal soup bowl, about a cup and a quarter) of cooked beans of some sort, plus maybe a banana or apple or two here and there is enough to keep me satisfied for a full day, but there are days when all I get is the salad and the fruit and I'm still fine.

Coconut Oil — Cook with coconut oil and consume coconut oil, if tolerated (3 tablespoons by mouth per day is enough to kill pathogens naturally).

When I cook I always make sure to cook enough so I at least have lunch for the next day.

So I recommend investing in some lightweight ones that are comfy enough to wear all day cooking / eating / sleeping (which I will be doing all three) on Thanksgiving.

We're pretty eh about Valentine's Day too — I usually cook a slightly nicer dinner at home and that's more than enough for me!

Make enough for sliders for the Bowl and nachos for dinner the next day when you're too worn out to really cook Thanks for reading and commenting!

But dammit, his intro is funny enough to preserve as a surprise for audiences: After all the judgment - day carnage goes down, Danny McBride blithely wanders out of one of the rooms in Franco's mansion and begins cooking all of the emergency food they've stowed away.

«Paula cooked for fifty - two years, and one day I just told her she'd done enough work, and now it was my turn,» he said.

You'd think that operating a small business for a few years to satisfy immigration conditions would be pleasant enough... cook a bit of bacon in the mornings, take the rest of the day off... but scheming opposition, recalcitrant hot tubs, bizarre weddings and murderous guests produce a tale so bizarrely alarming it wouldn't work as fiction.

Our chef buys enough food to cook for all our trekkers and porters and makes enough for everyone to be too full at the end of the day.

• Pre trek briefing • Pickup from your hotel in the morning • Transportation to the start of the trail (Lares - Pascana) • English speaking professional guide • Igloo tents - 2 persons in each 4 - person capacity tent with plenty of space for your backpacks • Double thickness foam mattress • Hot water every morning and evening for washing purposes (while hiking) • Accommodations: 2 nights camping, 1 night hotel • Cook and Cooking equipment • Meals (03B, 03 L, 03 D)- food includes pancakes, omelets, soups, fresh fruit, avocado, pasta, chicken, fish, meat, rice, all rich in carbohydrates and suitable for trekking, hot drinks including coca leaf tea which is excellent for the altitude • We supply boiled water to fill in your water bottle all the time, if requested with enough time ahead (while hiking) • Teatime the first two days (tea, coffee, biscuits, popcorn) • Horses days 1 - 3 (for equipment and personal items) including horsemen • Dining tent with camp tables and chairs • Kitchen tent • Accommodation for our crew • First aid kit including emergency oxygen bottle • Bus from Machu Picchu ruins up and down to the village of Aguas Calientes • Machu Picchu entrance fee • Train ticket (Backpackers service) from Aguas Calientes to Cusco • Transfer from the train station to your hotel.

Mayor Lewis was nice enough to leave a container beside my house so that I may sell any products I don't need from the day, so I deposit the fish I don't need for cooking recipes.

You don't want to find yourself with not enough containers for storage at the end of a big cooking day.