Sentences with phrase «grain dish like»

I'm trying to make the most of it, sprinkling arils over a bowl of hummus, substituting it for tomatoes in tabbouleh, adding handfuls to bowls of yogurt, and including it in simple grain dishes like this one with freekeh.

Not exact matches

Spelt sprouts make a wonderful side dish used just like you would rice or add the sprouted grains into breakfast cereals, soups... I've even blended them into smoothies for added nutrition.

120 grain free recipes with full size pictures because you want to know what your dish will look like!

Grilled chicken and veggies on the side would be great for a heartier meal, or a grain like rice pilaf or this Malaysian Quinoa dish.

Authors Simone Miller and Jennifer Robins have selected classic dishes — like matzo balls, borscht, challah, four different bagel recipes, a variety of deli sandwiches, sweet potato latkes, apple kugel, black & white cookies and more — all adapted to be grain -, gluten -, dairy - and refined sugar - free, as well as kosher.

Like many, I want to feed my family healthy foods with limited grains, but find myself in a rut on how to serve up delicious grain - free dishes day after day.

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 Beeroness

The relish is mighty tasty as a side dish as well, and we often serve this sauce with cooked grains like quinoa or barley.

When cooked using the absorption method, medium - grain rice yields a tender, starchy, slightly creamy kernel that's ideal for saucy rice dishes like this one.

I don't know that I have one signature dish, perhaps a signature type of dish; I like to combine fresh vegetables, legumes, cheeses, and whole grains to create endless combinations of hearty and healthy salads.

When it comes to the pasta in this dish, I like to keep things healthyish with a whole - grain or grain - free option.

The water rehydrates the grain, and the soaking liquid can be used in the final dish, like in this brothy bowl of black barley, thinly sliced mushrooms, spicy kimchi, and raw radishes.

Also, I make a pilaf - type dish of quinoa and buckwheat (actually, it's taco filling) and I like the way the flavors of those two grains complement each other.

It's flexible, too — use a different grain if you'd like (this is adapted from a rice dish in Vegan Express); use a different green other than bok choy (kale would work); and if you can't find edamame or prefer not to use these tasty green soybeans, substitute green peas.

This Ethiopian buttery grain porridge recipe is often served for breakfast, but you can also top it with other dishes like messer wot (spiced lentils) or gomen (Ethiopian - spiced collards) for lunch or dinner and eat it in place of the traditional flatbread, injera.

With seasonal favorites, like kabocha squash, Brussels sprouts, beets and grains, you can whip up a hearty and delicious dish.

Cooking the rice like pasta — in a large pot of boiling, salted water — cuts cooking time and helps keep the grains from sticking together in the finished dish.

Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley - dill sauce.

Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies — as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls.

The mouthwatering menu I have selected for you features two entrée - like dishes, both meals in themselves because of the balance of ingredients: greens, grains, veggies and more.

Whether they are served as a side dish to a main course, over grains like quinoa, or as the highlight of a pasta dish, they are incredibly nourishing in all forms!

My go - to dish during this effort has been a big bowl of roasted veggie goodness, like Wednesday's sushi bowls: Some sort of grain + roasted veggies + sauce or dressing + a little extra flavor on top.

I have since enjoyed pomegranate seeds (arils) on yogurt, in salads, cooked into pancakes, and in whole grain side dishes like quinoa, farro, wheat berries, freekeh and sorghum.

I just like the added bonus of making a grain - free pasta dish.

The dishes on the menu were a mixture of whimsical and clever, like a risotto made with picked - over grains, the pulp leftover from squash seeds, and spent Parmesan rinds.

Making a risotto - like dish with any grain makes it taste delicious and a little more special than just a bed for the more dominant stuff on your plate.

I cook the quinoa like pasta, I know this may be sacrilege to some, but it saves a few minutes and most of the time I don't measure out my grains either so it saves a few dishes as well.

The roasted romanesco is great dipped in the sauce as a snack, slathered in sauce as a side dish, or paired it with a whole gluten - free grain like quinoa or brown rice and some greens and beans for an awesome Buddha / Vitality / Macrobiotic Bowl.

Some exceptions will include wild fish dishes, and recipes with ancient grains like spelt & kamut are also welcomed.

Customers can choose from a selection of signature dishes, or create their own by choosing their base (grain bowl, salad or burrito) and add - ons like organic tofu, grilled chicken or grilled steak, fresh vegetables, and globally inspired condiments, sauces and dressings with Indian, Asian and Mexican flavors.

Stocks enrich soups, grains, and bean dishes with focused flavor, can offer up an umami flavor for folks not wanting meat or fish, and provide a home for, say, that other half of a Hatch chile I didn't need in a recipe, like this soup.

You could easily make this dish gluten - free: Rice or buckwheat noodles will taste just as delicious: that's what I use, and not only because I like to limit my gluten intake, but because I love to explore with the whole gamut of grains.

When dinner rolls around, products like their Garlic and Olive Oil Quinoa or Whole Grain Garlic 6 Grain Blend mean that you don't have to worry about the side dish for a night.

I pack soup, of course, but also turkey and bean chili; vegetarian chili; whole grain spaghetti and turkey meatballs; steamed Asian dumplings; all - natural ravioli or tortellini; a frozen, all - natural saag paneer (an Indian spinach dish) my daughter likes, and much more.

Instead, I started eating four to five small meals a day and cooking low - fat, easy dishes like broiled fish and chicken with steamed veggies and swapping pasta for whole grains like quinoa and brown rice.

Each dish had an ample amount of leafy greens and a whole grain like brown rice, quinoa or a single lean protein like fish.

Stuff poblano peppers with whole grains like barley instead of ground meat for a filling dish that's also vegetarian - friendly.

When you're eating gluten - free or grain - free and being mindful of your intake of pre-made foods... dishes like fetuccinne, gnocchi, and lasagna get rotated out in place of lighter fare.

Then, top things off by drizzling maple syrup for a dish that truly tastes like a divine dessert, without any of the uncomfortable side effects of gluten, grain, or excess refined sugar.

Like many other grains, it can be served on its own as a side dish, used in your own cereal blend, mixed with vegetables and dressing as a salad,... Read more»

I just like the added bonus of making a grain - free pasta dish.

Ideally you want to learn to prepare dishes that don't require grains like rice and pasta.

Add To Savory Dishes: Try adding either sliced or slivered almonds to hot dishes such as stir - frys, grains like wild rice and quinoa, cooked vegetables, and even soups including squash, lentil, or tomato for a satisfying cDishes: Try adding either sliced or slivered almonds to hot dishes such as stir - frys, grains like wild rice and quinoa, cooked vegetables, and even soups including squash, lentil, or tomato for a satisfying cdishes such as stir - frys, grains like wild rice and quinoa, cooked vegetables, and even soups including squash, lentil, or tomato for a satisfying crunch.

It helps bring out the best qualities of the grains, and adds in a fresh flavor that you would definitely want in dishes like these beautiful soaked muffins.

In this Greek - inspired side dish, cauliflower takes on a couscous - like texture, while each cup saves you 30 grams of carbohydrates and 2 servings of grains over wheat - based couscous — and adds all of your daily vitamin C.

That is right, people have finally discovered this amazing grain like dish (quinoa is actually a seed not a grain, but has grain like properties).

This Ethiopian buttery grain porridge recipe is often served for breakfast, but you can also top it with other dishes like messer wot (spiced lentils) or gomen (Ethiopian - spiced collards) for lunch or dinner and eat it in place of the traditional flatbread, injera.

:O) In our Vegan Coach world, cooking from scratch means taking whole foods from their raw state (like beans, whole grains, and veggies), cooking them up, then mixing and matching to make your very own one - of - a-kind vegan dishes.

With seasonal favorites, like kabocha squash, Brussels sprouts, beets and grains, you can whip up a hearty and delicious dish.

When you're picking out recipes, opt for recipes that keep well in the fridge for a couple of days like soups, stews, grain dishes, or even sturdy kale salads (you can always leave the dressing on the side).