Sentences with phrase «freezing makes it sweeter»

Not exact matches

It's focused one everyday day eating, from simple weekday suppers (that really do take ten minutes) to big batch meals (that you can make for lots of people in one pot or freeze for simple ready meals), work / on - the - go meals and of course some sweet treats.

Steamed and frozen sweet potato contributes some sweetness and creaminess, while making the smoothie quite filling and satisfying.

There are lots of weekday suppers, speedy breakfasts, packed lunches, meals you can make big batches of to freeze and of course some delicious sweet treats as well!

Made with just three simple ingredients, this frozen sweet treat is healthy enough to eat for breakfast or an afternoon snack.

-2 medium sweet potatoes or yams (makes about 1 1/2 cups mashed sweet potato)-5 scallions -2 T cilantro -2 T butter (I used earth balance)-2 6 oz cans salmon -1 jalapeno pepper -3 / 4 c frozen corn kernels -2 eggs -1 lemon -2 t cumin - salt & pepper - cooking spray

For the filling 4 salmon fillets 1 bag (250g) of spinach or used frozen spinach as I did to make this quicker 1 teaspoon wasabi powder or paste 1 tablespoon of rice wine 1 tablespoon or sweet chilli sauce 1 tablespoon of soy sauce Salt and pepper to taste

Fresh or frozen berries, a few nutritious flours, and a blend of sweet and tart make up the simple ingredients that combine to create a simple yet delicious crisp.

I am going to have to cheat a little and use frozen sweet corn — but am so excited to make this gorgeous dish!

You'd be surprised how easy this frozen berry sorbet is to make and it's ideal for when your sweet tooth starts acting up or as a quick pud for those unexpected guests.

These are perfect for children and adults — they're pretty much just a frozen smoothie making them not only super easy to make, but naturally sweet and delicious.

The first time I made them I used (frozen) rhubarb, and they were delicious: not too sweet, with a delicate, springy texture, a crunchy golden struesel layer on top, and a good tang from the rhubarb.

Cupcakes — I always make a batch of cupcakes and freeze them so I can send with my children to birthday parities where there is no allergen - free food, or to have on hand for a sweet treat.

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

Lovely for brunch, or perfect to freeze and reheat for a quick breakfast on the go, the blend of sweet and savory make for an irresistible combination in these Apple & Sweet Potato Egg Muffin Cups.

I actually prefer frozen berries reheated in the microwave on my oatmeal since the juiciness makes the oatmeal naturally sweeter, so lately I've just been shoving fresh berries in my face like it's nobody's biznass.

Because I'm all about making things as simple as possible, I specify ingredients that are pre-made, like frozen meatballs and packaged sweet rolls that you can pick up at the grocery store.

The sweet, tangy combination of lime and lemon essential oils brightens my mood, lifts my spirits, and makes me dream of lying in the sun on a tropical beach somewhere — even if it's below freezing outside!

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Of course it can be eaten on it's own with some almond milk, but it's also great as a mix in for granola, and it would make a delicious topping for a frozen sweet treat.

Make these sweet potato veggie burgers today and freeze the leftover patties so you have them on hand for weeks to come.

Litehouse Foods makes all sorts of fresh products like traditional salad dressings and vinaigrettes; Greek yogurt based dressings and dips; caramels and sweet dips, freeze - dried herbs; artisanal cheeses and more.

The cream was not overly sweet and the burst of the frozen blueberries made for a happy plate from me and my guest.

I have never commented on a thread like this, but I just had to say THANK YOU THANK YOU THANK YOU!!!!!! I made these with frozen wild blueberries, and they satisfied my sweet / pancake tooth!

For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.

I've put together a collection of frozen summertime treats for Foodie.com that will satisfy cravings for sweet flavor and frosty refreshment without making you slow on your feet.

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

A rich - tasting gelato, made the traditional Italian way, with an easy - to - cook custard that's frozen in a countertop or crank ice cream maker, can satisfy the sweet tooth all year round.

I used canned pineapple and frozen dark sweet cherries, for convenience, when I made the Paleo Pineapple Upside Down Cake in the photos.

This ground turkey sweet potato stuffed peppers is something I love to make and freeze individually for lunch the next day.

I made this with this season's first sweet corn and tomatoes, a sweet white onion and last year's (frozen) lima beans, which I had to use up.

Frozen sweet, Florida Strawberries are thawed and turned into a sweet and savory chutney which makes the perfect topping for brie, grilled chicken or fish, or on top of some flatbread or naan.

And when I do, I buy a bunch of them, cut em up and freeze so I can enjoy the super sweet ripe pineapple for awhile and make one of my favorite all time drinks - pineapple, kale, fresh lime and coconut water.

I made these they were okay i used natural Skippy peanut butter tossed in some dry roasted peanuts along with some bitter sweet chips and semi sweet chips I will add some salt next time if I use natural peanut butter I rolled these in freezer wrap and froze over night and cut them in 1/2 inch slices they did not spread and I thought they looked perfect and they were loved at work

3 Ingredient Vegan Fudgesicle Bites Made with just cocoa powder, dates, an sweet potatoes, these fudgy frozen bites are the ultimate healthy treat with lots of vitamins and antioxidants, like beta - carotene.

The current weather situation (freezing cold) had me warming to some soup, especially as I've never made a sweet potato soup before.

(frozen bananas, large handful of kale, coconut water, ice, cucumber, stevia (when I first started I would sometimes I add 1 tbsp of organic vegan friendly almond creamer to make it creamy and sweet which helped me and my kids get use to green smoothies.

I also like my crust a little sweet, so I drizzled in a touch of honey.Lastly, I had some trouble getting it to «clump» into dough (made the mistake of melting my coconut oil, and the addition of the honey may have affected it too), so I added a few little pats of frozen butter to bind it up.

I wasn't sure it would be sweet enough without the honey, but adding a frozen banana made it perfect.

Make a sweet barbecue sauce for grilled chicken leg quarters by adding brown sugar and frozen apple juice concentrate to your favorite bottled barbecue sauce, and spice it up with just a sprinkle of red pepper and chili powder.

Off topic — we made the PB bars / fudge with the chocolate / carob powder drizzle — they are best left in the freezer and eaten while frozen, they simply melt into a silky sweet & salty confection.

Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2 cups milk (or substitute unsweetened almond or soy milk) 1/4 cup almond flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1 teaspoon almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all of the ingredients in a blender and blend at high speed until creamy and smooth.

It now makes a regular appearance and in fact, I make a big batch and freeze individual portions for quick easy dessert solutions when, and if, a sweet tooth decides to hit.

These frozen delights taste like a burst of cool, fresh fruit and will satisfy your sweet tooth, but without the guilt, because they're made with 100 % whole fruit, are all - natural, AND free of artificial additives.

I want to make these tonight (have a sweet potato that wont last too much longer) and freeze them for lunches next week and I'm on a time crunch.

Tip: Make the base of the sweet potato casserole and freeze until the day of Thanksgiving.

Medjool dates with nut butter, greek yogurt, home - made hot cocoa, frozen fruit, and carob chips with candied ginger are my favorite sweet selections.

The base is made from frozen banana, peanut butter, dates, almond milk, and cacao, for a sweet, rich, protein - packed treat to enjoy first thing in the morning.

Berry coulis can be made with both fresh or frozen berries and is an easy sauce to make that pairs well with both sweet and savory foods.

These vegan strawberries and cream flavored frozen pops are made with rich coconut milk blended with sweet summer strawberries.Sometimes the most seemingly simple recipes turn out to be the most challenging.

For a syrup, I make a fruit compote by using frozen mixed berries or frozen strawberries, put them in the microwave for a minute or so and add a sweetener, I use z sweet which is a sugar alcohol and taste like sugar.