Ahh, I need
a few more cups to work on that!
I used
a few more cups of chicken broth than was called for as I found the rice too tough.
Not exact matches
If that's not your
cup of tea (I couldn't pull it off beyond a
few days myself), know this: To become
more productive, first master the principle of managing yourself wisely.
While a
few studies have indicated that
cupping may reduce pain and increase well being, as The New York Times notes there's scant research to determine whether it's anything
more than a placebo effect.
Instead, go buy a
cup of coffee for the homeless guy on the corner, and spend a
few minutes getting to know him on a
more personal level.
Then stop by K - Mart and pick up a
few more chords... after all that you owe me a
few minutes and a
cup of coffee.
Pickled Cherries, Jicama, and Daikon Radish 1
cup or
more fresh or thawed sour cherries — pitted 1/2 medium sized jicama — sliced a
few slices of Daikon radish 1/2
cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choice
I also used 1 1/2
cups frozen spinach (add it to the sauce at the end and let it cook for a
few more minutes).
After a
few minutes I realized it needed a bit
more flour, so I added 1/4
cup and it was the right consistency.
Otherwise, you can also use 1/3
cup of oil instead, and add a
few more tablespoons of sugar.
I drank it out of a
cup from my bestie's bachelorette party a
few weekends back which obviously made it taste even
more delish.
The spinach: Wash and rinse a big pile of spinach, 6 - 8
cups or
more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a
few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
You may need to add
more water, after a
few moments, I had to add another 1/2
cup.
Makes about 2
cups Preparation: 10 minutes Steeping: a
few hours if you're in a rush, 24 hours or
more for a better result... Continue reading →
Miriam, I had
more filling to crust: «I did have a little
more filling than would fill the 12 muffin
cups, so I baked the remaining filling in a ramekin and topped with a
few pastry leaves».
-LSB-...] chicken Flautas (adapted from https://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/) * 1 kg chicken breasts * one 375 ml bottle of beer * 2
cups of water (slightly
more than the beer) * a
few -LSB-...]
A breakfast of one of these homemade muffins, a
cup of low - fat Greek yogurt, and a piece of fruit has
fewer calories and
more protein than one commercial gluten - free muffin.
1 15 - ounce container ricotta (about 2
cups) 2 tablespoons confectioners» sugar 1/2
cup semi sweet chocolate, melted, plus
more, shaved, for topping (I used these mini chocolate chips and then just sprinkled a
few on top)
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.
Heat the oven to 475, and line or grease a 12 -
cup muffin tin and a mini loaf pan or a
few more muffin
cups.
I have been buying Mamma Chia for the past
few weeks now, and then the other day I stumbled across your article, whilst trying to figure out a way to bulk order the drinks to save some money, and after a bit of research into some other recipes to make it taste
more like Mamma Chia (3 tbl spoon chia seeds + 1
cup of water + 1 of your favorite juice) and a short trip to Whole foods, I'm now enjoying my own Chia juices from home at a much better price!
Ingredients: 1/2
cup coconut milk like Aroy - D 1/2
cup water +
few ice cubes 1 tbsp MCT oil or extra virgin coconut oil 1/2 tsp cinnamon 1 tbsp ground chia... Read
More
1 or 2 ripe bananas 1/2 to 3/4
cup or
more frozen blueberries 1/4
cup frozen strawberries (or any other fruit: mixed fruit, pineapple, cherries, etc.) 1 tablespoon ground flax seeds A
few tablespoons fresh orange juice 1/2
cup non-dairy milk 1 to 2 tablespoons almond butter (optional)
If you're really set on using them and you have
more than one muffin pan, you can divide the batter further and make a
few extra muffins so you don't overfill each
cup.
I made a
few changes to the recipe, using a little
more crumbled cornbread, adding 1
cup of shredded cheddar cheese, and substituting turkey bacon for regular bacon.
My spaetzle recipe has
fewer eggs (2 per 2
cups of flour)-- i should try
more eggs next time.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2
cups (280g) all purpose flour 2/3
cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4
cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1
more if needed) 2 tablespoons heavy cream Filling: 5
cups blueberries 3 tablespoons corn starch 3/4
cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a
few times.
Hi Elana, I have made several of your chocolate chip cookie recipes and all were delicious and LOVED when I took them to church for snacks, BUT these are the MOST DELICIOUS yet!!!! I also added a
few cocoa nibs to round out my 1/2
cup of chocolate chips, and they added even
more wonderful flavor.
2 tablespoons olive oil 3 garlic cloves, minced (about 1 tablespoon) 2
cups dry bread, coarsely crumbled (a
few slices) 2
cups kale or collards, sliced into skinny ribbons, or, okay, if you must, blitzed in a food processor 1 to 2 tablespoons water or vegetable broth, plus
more to taste sea salt and pepper to taste
* About 2
cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a
few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus
more for garnish (optional) * About 10 (feel free to use a
few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
I used a whole bag which is
more than 2
cups, so I added an extra egg, and a
few more bread crumbs.
Stir in peas, remaining 1/4
cup water and fish sauce, and cook for a
few more minutes until peas are heated through, but still bright green.
I think it's worth a try because that extra 1/2
cup flour will yield a
few more cookies!
You should have about 1/3
cup of puree, add a
few more strawberries if necessary or save any extra puree for frosting; set aside.
I'd start with about a half
cup, and increase by a
few tablespoons if it seems like it needs
more.
Now I enjoy a
few cups of decaf a day and no
more jitters!
In a medium bowl, mix a
few drops of yellow food coloring into 1
cup flaked coconut (you can always make
more if you run out, but this is a good ratio to start with).
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4
cup finely chopped onion, scallion or leek for a
few minutes / then add 1 1/2
cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2
cups of stock or plain water to a simmer and hold / add 1/2
cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and
more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2
cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding
more.
Makes about 2
cups Preparation: 10 minutes Steeping: a
few hours if you're in a rush, 24 hours or
more for a better result
I've since made the recipe a
few more times (once with ~ 1
cup butternut squash puree and once with sweet potato puree in place of the banana) but none have really worked out as well as the banana.
Love... We've a
few times now, and soaked the cut dates 5 mins prior or not... added half a slice of orange on top of each wedge sprinkled with sugar, added
more zest and orange... All combinations work beautifully, depending on your mood... Perfect with a hot
cup of tea x
If you have extra chocolate, make a
few more peanut butter
cups, or simple pour the chocolate into liners by itself for plain chocolate.
I just made this with a
few adjustments: a bit
more oil than the 1/4
cup called for; and because it was rather thicker than I expected AND I didn't have enough vanilla beans, I added about 2 teaspoons of vanilla extract.
Pickled Cherries, Jicama, and Daikon Radish 1/2
cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choice 1
cup or
more fresh or thawed sour cherries — pitted (or substitute with fresh pomegranate juice) 1/2 medium sized jicama — sliced or cubed a
few slices or cubes of Daikon radish (optional)
With an open kitchen, a
few tiny booths, and fresh flowers, the all - white dining room is a tranquil spot to enjoy a
cup of tea and a treat from the fika case (currant scones, brioche rolls, tea cakes...) or a glass of wine with one of her
more composed desserts like Murray's black pepper cheesecakes.
Avocado Kiwi Smoothie 1 avocado 2 - 3 ripe, sweet kiwis about 4
cups packed leafy greens (hard stems removed if using kale and such) 1 - 2 tablespoons vanilla pea or other vegetable protein about 2
cups almond milk or
more, to the consistency that you prefer a
few ice cubes
Once your cupcakes have cooled completely, frost them and sprinkle a
few more chocolate chips on top (the remaining 1/4
cup, divided).
Walnut Sauce 1/2
cup raw walnut halves, plus a
few more for garnish 2 Tbsp.
2 tsp Olive Oil A
few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3
cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then
more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then
more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2
cups Mushrooms (button, king or oyster), chopped
* about 15 fresh hot red chile peppers (I used all different types of chiles that I grew in my garden; if you don't want it to be super hot, you can include a
few mild peppers, if you like), cleaned, stems trimmed off and roughly chopped * 1 teaspoon sea salt * 4 garlic cloves, or
more to taste, peeled and roughly chopped * 2 tablespoons palm sugar or dark brown sugar * 1/4
cup brown rice vinegar