I did make a few modifications to suit the amount of time I had and what I had on hand (I used jarred roasted red peppers instead of roasting my own (there were about 3 large peppers in the jar), I toasted the walnuts lightly
in a dry skillet before putting them in the food processor, I used honey instead of pomegranate molasses because I couldn't find the latter, and I used 2 tbsp dried parsley instead of 1/4 cup fresh).
Not exact matches
I was able to find some
dried Guajillo peppers and someone suggested warming them
in a super hot
skillet for 30 - 45 seconds
before removing the seeds and grinding them.
Toast the pecans first
in a
dry skillet on the stove top then add them to the syrup just
before serving, rubbery pecans are just nasty!!
They can be refreshed
in a hot,
dry skillet before serving if desired.
It's easy to toast your spices:
Before grinding, toast whole spices
in a
dry skillet over low heat.
This vegan Sicilian cauliflower pizza starts with cauliflower, browned
in a
skillet with onions and garlic,
before being braised with a delectable sun -
dried tomato sauce.
If you are using
dried Chili pepers I highly recomend toasting them
in a
dry skillet to bring out the natural oils
before grinding them into a powder to bring out more flavor.
Shake off the water or even
dry with a paper towel
before tossing them into the same
skillet that you cooked the sausage
in.
Add spinach
in batches, tossing to wilt
before adding more, and cook, stirring, until spinach is wilted and
skillet is
dry, 5 — 7 minutes.
I've been eating a fair amount of organic potatoes and TJ corn tortillas which I
dry grill
in a stainless steal
skillet before spreading them with refried beans and a little peanut butter
before stuffing them with tofu and assorted veg for tacos.