For the compote, right after you make the oats, simply place frozen strawberry
halves in a small cup or bowl and put them in the fridge overnight with the mug of oats.
For the compote, right after you make the oats, simply place frozen strawberry
halves in a small cup or bowl and put them in the fridge overnight with the mug of oats.
Not exact matches
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground
in a mortar 1 medium size aubergine / eggplant, cut
in wedges 2
small apples, cut
in small dices 1
cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3
cup / 400 ml) coconut milk 3
cups (300 g) brussels sprouts, cut
in halves 1 - 2 tsp sea salt
Also, my loaf pan wasn't big enough so I made some little «mini muffins»
in small cup cake silicone moulds, and cooked them just
half an hour, they were also nice.
While a
small half -
cup serving of this PB, chocolate and banana shake might be an acceptable dessert, it doesn't qualify as a healthy breakfast or snack
in any size.
Pour the
half cup of cream and egg
in a
small dish and beat with a fork.
Place the remaining
half a
cup of coconut milk
in a
small saucepan and bring to a boil over medium - high heat.
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2
cups cooked pasta 2 zucchini, sliced
in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into
small cubes
It was
small — only about a
cup and a
half total
in the package — but since I usually add about one large garlic clove for every
cup of snap peas it was easy to figure out the amounts.
I cut the recipe
in half, due to my
small ice cream maker and only having 1
cup of mascarpone.
This is a surprisingly tasty salad that goes with lots of dishes or is great by itself Ingredients One head of broccoli, chopped into
small pieces 1
cup of red grapes, cut
in half 1/4
cup of rasins or dried cranberries 2 pieces of cooked bacon...
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1
small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1
small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut
in half 1 tbsp balsamic vinegar 2
small onion, thinly sliced 1
small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4
cup heavy cream
1
small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped
in half 1/2
cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2
cup water 14 oz.
3 - 4
cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1
small clusters oyster mushroom (or a
small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced
in halves or
small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2
cups beef stock 6 Yukon Gold potatoes, scrubbed and cut
in half 1
small bunch kale, coarsely chopped
In a
small sauce pan, combine 1/4
cup each of butter, sugar, brown sugar and
half &
half, along with 1/2 teaspoon of cinnamon.
2 Medium Octopus, I used previously frozen from... * 3/4
cup Cherry tomatoes cut
in halves 3/4
cup Sun Gold tomatoes cut
in halves 1/2 English Cucumber,
small diced 2 Shallots thinly sliced 1/4
cup chopped cilantro 1 - 2 Sprigs of Mint just the leaves torned.
Make sure to rinse the uncooked quinoa really well under cold water, then place
in a
small saucepan and one and a
half cups of water.
2
cups pineapple cut into
small chunky wedges 1/2
small red onion thinly sliced
in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of
half an orange Sea Salt and black pepper to taste
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced
small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants,
half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut into
small pieces 1/2
cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2 large sprigs of rosemary, cut
in half 1 cinnamon stick Strips of lemon zest from 1/2 lemon
- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2
cup) with the 2 tablespoons of brown sugar
in a
small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost
half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of
cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant
in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry)
half a
small shallot, chopped 14g salt
Top with the rhubarb compote: 1
small bunch rhubarb poached
in half a
cup of water with 100g (1/2
cup) raw sugar and the leftover vanilla bean.
1
cup all - purpose flour 1/4
cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided
in half 6 tablespoons unsalted butter, cut
in pieces 1
small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste
* You can also cut the recipe
in half and make 1 tablespoon coconut oil with 1/2
cup of kernels for a
smaller crowd.
1 1/2 qt of chicken stock 2 lb butternut squash cut
in small cubes 2 tart apples (peeled) cut into
small cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2
cup half and
half 1/2 tsp salt 1/2 tsp ground pepper
Kimchi with Brussels Sprouts Makes one quart of kimchi: 1 large head napa cabbage Sea Salt 2 - 3
cups small Brussels sprouts, trimmed and cut
in half A few green onions (including tops) A few cloves of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes of fish sauce (make sure it's a gluten free one!)
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4
cup chopped fresh cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut
in half lengthwise, seeded, and thinly sliced 1
small handful of cilantro sprigs, for garnish 1/4
cup toasted sesame seeds, for garnish
INGREDIENTS 1 pint of red cherry tomatoes 1 pint of sungold tomatoes 8
small shallots, peeled and sliced
in half 4 cloves of garlic, peeled and smashed 6 sprigs of fresh thyme 1 teaspoon of kosher salt about 2
cups of extra virgin olive oil METHOD
10)
In a
small blender, blend together
half the avocado, yogurt, 1/4
cup coconut milk, 1/2
cup cilantro, juice of 1/2 a lime, 1/2 teaspoon lime zest and a good pinch of salt.
1/4
cup hot chile oil 10 cherry tomatoes 1
small onion, cut
in half and sectioned 6 large jalapeño chiles, seeds and stems removed, cut into large chunks 2 pounds lamb, cut
in 1 / 2 - inch cubes 1/2
cup fresh lemon juice 3 cloves garlic, minced 1/4 teaspoon salt Pinch sugar
3 to 4
cups shredded cooked chicken 4
cups finely shredded cabbage 1/2
cup roughly chopped cilantro leaves 1/2
cup mint leaves 1
cup mung bean sprouts 1
small red onion,
halved and thinly sliced 1 green bell pepper, finely sliced
in short strips 1 long red chilli, finely sliced (optional) 1
cup plain yogurt 1/2
cup Byron Bay Chilli Co..
Ingredients 1 — 1 1/2
cups asparagus, chopped into 2 - inch bites 1 bell pepper, chopped (I used yellow) 1
small zucchini, chopped 3/4
cup cherry tomatoes, cut
in half 1/4
cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
Pour
half of batter into
small bowl; stir
in cocoa and 1/2
cup chocolate chips.
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
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1
cup (about 6 ounces) cherry or grape tomatoes,
halved 1/4
cup kalamata olives (you can also serve these alongside) 1/4
small red onion, thinly sliced 1 lemon,
halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites),
in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
2 bone -
in chicken breast
halves 1
small onion,
halved, 1 clove garlic, cut
in half The tops of the celery stalk that will be used
in the salad 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2
cups water
* 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 p
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 p
small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others
in) 1
small carrot, diced 4 oz white mushrooms, cut
in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4
cup brown lentils 1/2
cup black lentils 1 14 - oz can of diced tomatoes 1/4
cup quinoa 1/2
cup bulgur wheat avocado, cheddar, and / or sour cream for serving
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2
small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1
cup sugar snap peas, cut once
in half crosswise 1
cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2
cup red cabbage, shredded 2
small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4
cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
In a
small bowl, combine 1
cup icing sugar, 1 tbsp
half and
half, 2 tsp melted unsalted butter, and 1/2 tsp vanilla extract until smooth.
Basmati Rice: 2
cups Ghee or olive / canola oil: 1 tbsp full Cumin seeds: 1 tsp Bay leaf (dried): 2
small Cinnamon stick: 1inch pc Whole Cloves: 4 Black pepper corns: 4 Garam masala — 1 - 2 tsp Salt — 2 - 3 tsp Garlic (chopped finely): 1 tbsp Onion (sliced and cut
in halves): 1 big Soy nuggets: 1/2
cup Cashews (
halved): 1 tbsp Raisins: 1/2 tbsp Mix veg (frozen): 2
cups
2 teaspoons olive oil 1
small red onion, cut into thin
half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced
in half 2 tablespoons breadcrumbs (plain or seasoned) 2
cups vegetable broth 1/2 teaspoon salt Juice and zest of 1/2 a lemon Lots of fresh black pepper 3
cups cooked fava beans (or two 15 oz cans, rinsed and drained)
Vegetables Blanched napa cabbage, drained, squeezed 10 perilla leaves, stemmed, cut
in bite - sized pieces 2 green onions, cut
in 2 1/2 - inch pieces 2 - 3
cups Asian garlic chives (buchen), 2 1/2 - inch pieces 2
cups soy bean sprouts, rinsed and drained 4
small potatoes, peeled (or 2 medium, cut
in half)
Caramel Sauce 1
cup sugar 1/4
cup water 1/2
cup heavy cream 1
small vanilla bean, split
in half lengthwise 1 teaspoon freshly squeezed lemon juice 1 tablespoon unsalted butter
In a
small glass measuring
cup, whisk the
half and
half, eggs, and vanilla extract together.
Chop the coconut flesh
in small pieces and pour
in a blender or food processor, add
half a
cup of water and blend it until it is smooth.
Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo beef tenderloin (center cut), fat and silver skin trimmed, cut into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground black pepper4 tablespoons olive oil, divided1 1/4
cups cherry tomatoes, halved2 tablespoons mayonnaise4
small baguettes, sliced
in half and toasted6 to 8 lettuce leavessalt and pepper, to taste 1 Combine beef, Worcestershire sauce, soy sauce, pepper, and 2 tablespoons olive oil
in a large zip - top bag; marinate
in the refrigerator for 30 minutes or up to 6 hours.
* 1/4
cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon finely grated lemon zest * 1 medium shallot, thinly sliced (if you use the
small, Asian shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom tomatoes, preferably
in a variety of colors (large tomatoes sliced,
small ones
halved) * salt * pepper * 2 Tablespoons chopped flat - leaf parsley