Not exact matches
Place a large griddle or fry
pan with
low sloping sides
over medium
heat until
hot enough for a drop of water to sizzle and then immediately evaporate.
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked
over low — medium
heat for a longer period of time / The cod will cook quickly and will benefit from high
heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté
pan / When oil is
hot, add the fish / Sauté cod on medium high
heat for 3 — 4 minutes per side, halibut at
lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the
pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
In a deep frying
pan or sauce
pan, put vegetable oil and set
over medium
heat, when
hot, add onions, sprinkle in some salt and reduce the
heat to medium
low.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce
pan,
heat the other tablespoon of oil to medium
hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn
heat to medium
low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or
hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce
over winter and spring veggies, sprinkle with chives.
Add cream and chiles to
pan and
heat over medium -
low until very
hot.
Pour yolk mixture into the
pan with the remaining
hot liquid and whisk together
over medium -
low heat.
My son had two neighborhoods brother friends for a sleep -
over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a
hot buttered sauté
pan, cover and turn down
heat to medium -
low, cook until nearly set, place
pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip
over onto large plate and cut into wedges for serving).
Recipe is as follow: (Serves 1 as a
low FODMAP recipe) Ingredients 100g chicken (breast or thigh), diced1 egg, scrambled, diced10 green beans, diced1 / 4 capsicum, cleaned, diced1 tbs peanuts, lightly crashed5g coriander, sliced3g ginger, julienne1 tsp soy sauce (use gluten free soy sauce for a gluten free option) 1 tsp sugar1 tsp sesame oilsalt to tastecooking oil (I use olive oil) Method
Over high
heat, bring the frying
pan to medium -
hot temperature; remove the frying
pan from
heat, toss in peanuts, and shake briefly until aromatic; transfer the peanuts to a plate to cool.
Before serving, brown top and sides of Kubaneh on a Shabbat
hot - plate or a frying
pan over low heat.
Reduce
heat to
low and simmer, moving
pan around every few minutes so the entire bottom gets equal time
over the
hottest part of flame, until liquid evaporates, 12 — 15 minutes.
If the honey crystallizes, microwave it for about 30 seconds or melt it in the jar in a
pan of
hot water
over low heat.