Not exact matches
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon
fine sea
salt 1 1⁄2 cups / 250 g cooked
white beans, such as navy,
white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons
fine - grain sea
salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon
white wine vinegar 1/2 cup good quality olive oil a couple big pinches of
salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g)
white or crimini mushrooms work
fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream -
salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
1 cup canned pumpkin 1 cup
white sugar 1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon
salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just
fine) 2 cups semisweet chocolate chips
Having taken a vacation cooking school class at LaVerenne when it was on the Left Bank, we used had a stainless spice box with 5 separate cup compartments (black +
white peppercorn / coarse +
fine salt / whole nutmeg) with a slide - in nutmeg grater.
Ingredients:
Fine durum flour, olive oil, tofutti better than ricotta cheese ® (water, expeller blend of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic powder, onion powder,
white pepper, tomato flavor, oregano, organic sugar, vegetable mono and diglycerides, citric acid, sea
salt.)
3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c
white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2 tsp baking powder pinch of
salt 1 c chopped walnuts - pecans would be
fine too
Meringue powder is a
fine,
white powder used to replace fresh egg whites and is made from dried egg whites, sugar,
salt, vanillin and gum.
1 1/2 c black beans, drained 6 Tbsp
fine bread crumbs 3/4 c sweet potato, baked and mashed 3 Tbsp cilantro, chopped 1/3 c
white onion, diced 1 tsp garlic powder 1 tsp garlic, chopped 3/4 tsp
salt 1 tsp black pepper 2 Tbsp olive oil 1 Tbsp cider vinegar 2 Tbsp lime juice 1/2 jalapeño (optional), diced and deseeded
1/2 pound cherries, washed 1 1/2 cups
white whole wheat flour (regular apf flour will work) 2 3/4 cup unsweetened finely shredded coconut (divided) 1 1/4 cup raw cane (or brown) sugar, lightly packed (divided) scant 1/2 teaspoon
fine grain sea
salt 10 tablespoons unsalted butter, melted 4 large egg whites
ingredients: 1/2 cup leeks, shallots, or onions — diced
fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces)
white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea
salt fresh ground pepper dash of red wine vinegar
Pin It Recipe adapted from washoku guide Ingredients: Pate sucree: 1 grams
fine sea
salt 50 grams icing sugar 30 grams ground pistachios 110 grams cake flour 60 grams unsalted butter, softened 1 egg yolk Diy matcha
white chocolate ganache:... Continue Reading →
* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of
fine sea
salt * 1/2 cup organic, unbleached
white flour * 1/2 cup
white whole wheat flour (or whole wheat pastry flour)
2 medium cloves garlic, minced 1 teaspoon
fine grain sea
salt 1 cup / 240 ml buttermilk 1/4 cup / 60 ml good - quality
white wine vinegar 1/4 cup / 60 ml extra virgin olive oil 1/4 cup chopped dill 1/2 cup chopped chives 1 tablespoon chopped thyme
A slice of good - quality
white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very
fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable
fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg)
Salt Black pepper, freshly ground
Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable
Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil
2 tbsp butter 1 tsp red pepper flakes 1 cup unbleached
white flour 3/4 cup
fine - grain cornmeal 1/4 cup natural cane sugar 1 tbsp baking powder 1 1/2 tsp
fine grain sea
salt 1 cup almond milk 1 large egg 1 4 - oz can mild green chilies
Ok, I'm not sure what I did, but I halved the recipe (1 cup brown rice flour, ground
fine in my VitaMix, 3/4 cp B's Red Mill» sweet
white» sorghum flour, 1.5 cps of tapioca starch, 1 T. chia seed, instead of the Xanthum Gum, 1T yeast, 1/2 T kosher
salt, 2 eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1T honey) and it came out soupy!
1/2 cup Unsalted Butter, softened 1/4 cup Powdered Honey 3 Tablespoons Powdered Coconut Sugar (powdered in a blender until
fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink
Salt 1 1/4 cup
White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped Chocolate
1 pound cucumbers, unpeeled unless waxed
fine grain sea
salt & lots of freshly cracked pepper 1/2 teaspoon rose water 1/4 cup
white wine vinegar 1/2 cup plain yogurt (not Greek)
2 cups all - purpose flour 3 Tablespoons granulated
white sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon
salt 1/4 cup
salted butter 1 cup buttermilk (low fat is
fine) 1 large egg, beaten 3/4 cup currants 1/2 teaspoon caraway seeds (optional)
4 Tablespoons olive oil, divided 4 cups chicken stock 1 cup arborio rice 4 strips thick - cut bacon 1/2 cup vodka 1/2 cup
white onion, diced small 1 clove garlic 1 butternut squash 1/3 cup parsley, chopped
fine Salt & Ground pepper 3/4 cup freshly grated parmesan Olive oil for garnish
2 medium - large
white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of
salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium
fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it)
salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of
salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
2 tablespoons
white wine or Champagne vinegar
fine grain sea
salt 1/2 teaspoon jalapeno, very finely chopped 1/3 cup extra virgin olive oil
Waffle dough 2 1/4 teaspoons (7g) active dry yeast 1/4 cup (50g) warm water, between 105 - 108 ˚F 2 cups (280g)
white whole wheat flour 1/2 teaspoon (2g)
fine sea
salt 1/4 cup (52g) cane sugar 1/4 cup (45g) refined coconut oil, melted 1/2 cup (110g) unsweetened almondmilk, room temperature 2 flax eggs (88g) 1 teaspoon (4g) pure vanilla extract 1/2 cup pearl sugar
Place
white rice flour, cornstarch, sorghum flour, 1/2 cup brown sugar, and next 4 ingredients (through
salt) in a food processor; pulse until mixture resembles
fine meal.
In a large bowl, stir with a whisk: 2 cups all - purpose flour optional: 2 teaspoons baking powder (for very slightly puffier cheese puffs, although I tried with and without and could not see the difference) 1/8 teaspoon paprika,
fine quality 1/8 teaspoon dried mustard powder,
fine ground 1/8 teaspoon
white pepper 1/2 teaspoon
salt optional: 1/2 teaspoon fresh super-
fine lemon zest if using a micro zester, otherwise, super-
fine chopping is required — or it will taste too lemony
First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3 tablespoons
salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups
White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very
fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds
1 pound ground chicken 1 can water chestnuts, finely chopped 1/2 onion, finely chopped 2 cloves garlic, finely minced 1/4 cup scallions, sliced 1 tablespoon cilantro, chopped 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon ginger powder 1 tablespoon red pepper flakes 1/2 cup
fine dry breadcrumbs 1 egg, beaten Kosher
salt and fresh ground
white pepper, to taste
Filling: 3/4 cups organic sugar 3/4 cups milk (I used raw milk; you can use whole or low - fat, preferably organic) 6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is
fine) 2 whole eggs, preferably free - range 2 teaspoons organic cornstarch 1 teaspoon vanilla extract pinch of sea
salt 1 1/2 cups sliced plums (I used a combination of local
white / «shiro» and purple plums) 1/2 cup organic blueberries
4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon
fine grain sea
salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry
white wine 2 cups cooked
white beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid from cooking the beans) 1/2 cup roughly chopped dill
1 1/3 cups
white whole wheat flour 2 cups mixed nuts and seeds (see head notes) scant 1/2 teaspoon
fine grain sea
salt 2 large eggs 2/3 cup natural cane sugar,
fine grain 1/4 cup extra-virgin olive oil
1 cup unsalted butter, at room temperature 1 cup powdered sugar 1 teaspoon pure vanilla extract 1 cup nonalkalized cocoa powder 1 egg
white 3/4 teaspoon
fine - grain sea
salt 1 1/2 cups whole - wheat pastry flour
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced,
white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably
fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful
salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably
fine)(lots!)
1 teaspoon pine nuts 1 teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon toasted sesame oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper
Fine - grain sea
salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions,
white and light green parts, thinly sliced
Protein Packed Guacamole Ingredients: 5 Hass avocados, ripe 3 scoops Naked Nutrition Naked Whey grass fed whey protein powder Juice of 1 large lime 1 small
white onion, diced
fine 1 tomato, diced small 1 small jalapeno, seeded and diced small 1/2 cup cilantro, chopped Tapatio, to taste
Salt, to taste Directions: -LSB-...]
1 cup (140g)
white whole wheat flour 2 tablespoons (20g) potato starch 1/2 cup (40g) cacao powder 1/8 teaspoon (0.5 g) baking soda 1 teaspoon (5g)
fine sea
salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality dark chocolate, broken into pieces 1 cup (190g) cane sugar 1/2 cup (112g) Califia Farms unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract
2 tablespoons ghee or vegetable oil 1 teaspoon garam masala 3 bay leaves 4 to 5 dried whole red chilies 1 cup chopped red /
white onion 1 tablespoon peeled ginger root julienned into 1 inch strips 1 tablespoon thinly sliced garlic 1 - 15 1/2 ounce can chickpeas, drained 1 lb frozen spinach 1 1/2 teaspoons
fine - grain sea
salt 1/2 teaspoon black pepper 1/2 cup water 4 tablespoons freshly squeezed lemon juice
1/4 cup extra-virgin olive oil 1 teaspoon coarse sea
salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground
white pepper
Fine sea
salt
Here are the ingredients: DOUGH (4 PIZZAS) 600 g
white bread flour 2 tablespoon
fine sea
salt 7 g package of dried yeast 1 tablespoon of sugar 2 1/2 cups of warm water (more or less) Tomato Sauce: 1 clove of garlic 1 bunch -LSB-...]
winter squash, chopped 1 medium red onion, chopped 1/2 teaspoon crushed red pepper flakes 1 1/2 + teaspoons
fine grain sea
salt 4 cups / 22 oz / 620g cooked
white beans 1 14 - ounce / 400 ml can crushed tomatoes
butter for greasing pan 2 cups oat flour (make your own by processing old - fashioned oats) 1 3/4 teaspoons baking soda 1 1/4 teaspoons
fine grain sea
salt 2 1/4 cups (10 oz) unbleached all - purpose flour, plus more for dusting / kneading 1 3/4 cups buttermilk plus more if needed and 2 Tbsp for brushing dough 2 Tbsp seeds (
white sesame seeds, black sesame seeds, caraway seeds, poppy seeds, etc)
ingredients FILLING: 1 pint black raspberry chip ice cream 1 pint green tea ice cream 1 pint lemon sorbet SPONGE CAKE: 3/4 sticks unsalted butter (room temperature, plus more for greasing) 3/4 cup all purpose flour (plus more for flouring) 1/2 teaspoon baking powder 1/2 teaspoon Kosher
salt 1/2 cup sugar (divided) 1/2 teaspoon vanilla extract 1/4 cup milk 2 large egg whites VANILLA MERINGUE: 6 egg whites (room temperature) 1 cup + 2 tablespoons granulated sugar 1/4 teaspoon
fine salt 1 tablespoon
white vinegar 1 tablespoon vanilla extract
3 tablespoons (30 g)
white chia seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30 g) shelled hemp seeds 3 tablespoons (23 g) golden roasted flax seeds 2 tablespoons (15 g) almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon
fine sea
salt 2 tablespoons (30 ml) olive or grapeseed oil
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey
fine grain sea
salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or
white
2 15 - oz cans artichoke hearts, chopped
fine 2 cups puréed
white beans or hummus (plain, red pepper or garlic) 1 cup shaved or grated Parmesan cheese 1 medium red onion, diced small 2 tablespoons each garlic and onion powder 1 teaspoon each
salt and black pepper 1 tablespoon oil of choice 4 tablespoons flax seeds, ground and reserved
acorn squash, cut in half lengthwise and seeded 1 tablespoon clarified butter or olive oil 1 cup milk 1 egg plus 2 egg whites 1/2 cup fresh corn kernels (or more if you like) 1/4 teaspoon anise seed, chopped 1/2 cup chopped scallions a tiny pinch of freshly grated nutmeg 1/4 teaspoon
fine grain sea
salt 1/3 cup grated
white cheddar cheese
Fruits 1/4 cup canola oil 1 large ripe dark - skinned plantain, peeled, thickly sliced 1 pound tomatillos, husked, rinsed, coarsely chopped 1 pound plum tomatoes, coarsely chopped 2/3 cup raisins flavorings 1 large
white onion, peeled, cut into 8 wedges 12 large garlic cloves, unpeeled 5 whole cloves 1 teaspoon whole black peppercorns 5 whole allspice berries 1 teaspoon cumin seeds 1/2 teaspoon aniseed 1 1 - inch piece canela * or cinnamon stick 1 teaspoon dried Mexican oregano 1/2 teaspoon dried thyme 1 teaspoon
fine sea
salt
1/2 cup olive oil 1 medium organic onion minced
fine 2 organic garlic cloves, minced 2 cups organic Aborio rice 1 cup dry organic
white wine 2 tablespoons of organic butter 1/2 pound wild mushrooms, cut into bite size pieces
Salt 3 oz of chilled black truffle butter 1/2 cup grated parmesan 1 bunch of organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher
salt (I used
fine sea
salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or
white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
For the risotto: 2 quarts chicken broth (can substitute vegetable broth) 1/2 cup coarsely chopped applewood smoked bacon 2 tablespoons olive oil 1 medium Vidalia onion, finely chopped 1 clove garlic, minced 1 1/2 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 2 cups arborio rice (risotto) 1 teaspoon finely chopped fresh sage 1/2 cup
white wine (Riesling works well here, though a Chardonnay is
fine) 4 tablespoons butter 1 tablespoon finely chopped fresh flat leaf parsley, or more to taste Sea
salt and freshly ground pepper Asiago cheese shavings, for garnish Fresh sage leaves, for garnish