Sentences with phrase «for lots of my cooking»

I don't like to use the condensed soups for a lot of cooking, but there are really no substitutes for this one.

I like to use butter for a lot of my cooking — sautéing veggies, omelets, adding to steamed greens.

Chicken broth and vegetable broth are my go to ingredients for lots of my cooking.

Not exact matches

«It was a very important product for us, we put a lot of love into it, we put enormous engineering into it,» Cook said of the G4 Cube on stage.

Cook told analysts that he's «still bullish on iPad» and believes there's «a lot of runway» for the product.

Cooking is something a lot of people have a passion for, it is a true craft.

«Our audience spends a lot of time cooking at home,» said Alice Ting, vice president of brand development, licensing and syndication for the Times.

Get ready for a whole lot of high - fives, company happy hours, costume contests, chili cook - offs, the annual Acquirent Field Day, and weekly Friday Philanthropy Pancakes — where the proceeds go to a different, employee - selected charity each month.

«There's obviously huge opportunities there for us and we have extremely low share in that market overall and so we're putting a lot of energy there,» Cook said on Tuesday's call with analysts.

As a housewife, I didn't have a lot to do when I wasn't keeping the house up, cooking for my family or taking care of the kids.

«We have a lot of children and we're mothers and nobody ever cooks for us!»

Dane Cook is catching a lot of heat for using the Aurora shootings as fodder for some his stand - up material last night at LA's Laugh Factory.

After finding your blog a couple of weeks ago I've been inspired to make time to cook for myself, particularly because my father travels a lot.

I've been following your blog for a long time and having a lot of fun cooking all the recipes in your first book.

Book two is all about batch cooking, with quick and easy meals for people on - the - go using lots of easily available ingredients — you can pre-order the book now on Amazon.

I've made lots of Ella's recipes and I've absolutely loved all (except for the cacao oatmeal cookies which I found super bland), and I quitted sugar and wheat almost 5 months ago so my taste buds are used to this kind of cooking, so I figured I should give them a try.

Really appreciate this budget food section as a student can not afford to cook many of the dishes despite them looking incredibly appetising and while a lot of blogs will do a post with a couple tips for eating healthy within a budget this seems pretty unique — its great to see a practical application of them in recipes and on a recurring basis — if this was any indication of what's in store then i'm super excited!

I have learnt a lot from both of your cookbooks and use a lot of your sauces and ways of cooking things as inspiration for my own recipes.

I cook for my family and both my husband and children are allergic to nuts which creates lots of creative thinking when cooking vegan (though luckily seeds are fine).

I try and cook lots of meals which don't include super complicated ingredients, just fresh fruits and veg so I hope you can find more recipes that work for you!

just because I'm often recipe testing or cooking for lots of people, but I think a midrange one would be super useful especially if you're not often making massive batches of stuff x

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

It's a great dish if you're looking for something easy to serve lots of people as it's so simple to make, you just throw everything into a big pan and it cooks itself.

I notice a lot of your recipes have spinach, and I want to cook 4 servings to eat for the next 4 meals, and I heard it is not good to reheat cooked spinach?

A cook book for children is not something I am focusing on at the moment, although lots of my recipes are child friendly.

What I'm getting at is that I feel pretty confident that there are a lot of moms out there who would gladly forego flowers or jewelry or whatever you might get your mom for Mother's Day (I already gave my mom her gift, vintage Pyrex, by the way) if they could have a whole day off from cooking.

They will be so great when you don't have a lot of time for cooking.

This Greek Chicken Salad with Tzatziki Dressing recipe is great for meal - preppers like myself or people who don't have a lot of time to cook, because you basically do all of the hard work the night before and then throw everything together when you're ready to eat it.

I have to cook for a lot of people this year and I was in need of a few extra stuffing recipes (the best part of the meal).

I know from talking with a lot of readers and friends, that food - waste is a huge issue when trying to cook for yourself.

So if you're planning on cooking a lot of potato dishes for the holidays, consider «Haute Potato» for gourmet potato dish recipes.

For a delicious autumn - inspired treat, add a peeled, cooked sweet potato to your blender, and mix with almond mylk, frozen bananas and zucchini, lots of cinnamon, a dash of nutmeg, and a plant - based protein powder.

This could have been avoided if I had checked out a couple other recipes --(something I usually do) for comparison — like this pasta fagioli from SkinnyTaste or this Crockpot Pasta Fagioli from A Year of Slow Cooking — which both call for a lot less pasta.

It's holiday time and that means I am cooking much more than usual -LCB- and that says a lot -RCB- and most of the time I am cooking for a crow...

It's nice that the recipe is pretty much laid out for me, since I don't usually cook other people's recipes, although I do read a lot of cookbooks and cooking magazines.

that's great about cooking a lot of Italian food is that it makes for easy blog posts.

For more experienced cooks, the book has a lot to offer as well: a lot of recipes for pie crusts, pizzas, breads etc etc that spark your own imagination and creativiFor more experienced cooks, the book has a lot to offer as well: a lot of recipes for pie crusts, pizzas, breads etc etc that spark your own imagination and creativifor pie crusts, pizzas, breads etc etc that spark your own imagination and creativity.

I don't have a lot of slow cooker recipes on this site, and there's a good reason for that: I really, really like the process of making a super-flavorful, ultra-comforting pot of soup.

Needless to say, we prepped for the market the preceding day, and Tina made this beauty of a soup for lunch (a lot of times we take turns cooking lunch, or all cook together)... I suspect you'll love it as much as I did.

One question I get asked a lot is how to come up with different recipes and have more variety with meals, so I'm going to be talking about that more this month (great for those of you who tend to make New Year's resolutions around cooking more and eating healthier food!).

This cookbook is a great tool to use for everyday cooking, with lots of tips and twist to make standard things a bit more special but not difficult.

Planning your meals for the week can take a lot of stress out of cooking for one.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tiFor an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

As many 5 tips for a healthy kitchen posts as I write, I can't convince you to cook more or eat lots of vegetables — because it requires grit.

My strategy includes getting out extra early for a run, wearing an updo, drinking lots of cold water beverages and doing less cooking.

I think that a lot of people never had the opportunity to learn the skills of cooking without having to follow a recipe word for word and meal planning which hampers their efforts to have a sit down, from scratch meal with their families.

Yes I see a lot of parallels — we don't always look for gluten substitutes either, we mainly cook what is already there, and then for special occasions or treats I venture into figuring out how to replace some comfort foods that my husband misses

Unfortunately, I haven't had a lot of time to cook in the last month, so I have just a couple of preview pics for your enjoyment.

For the most part, I cook and bake with coconut oil, which helps get a lot more of it into my diet without much effort.

One of my frustrations with a lot of chicken recipes for the slow cooker is that so many of them contain cans of condensed soup.