Sentences with phrase «in a lot of recipes as»

I use medjool dates in a lot of my recipes as they hold things together with their stickiness so they are great for baking!

Not exact matches

Going to try it today only and As i'm new in your blog and i find lot's of yummy recipe and i need to try all dish..

Hi Ella, this recipe looks great, could you suggest an alternative to mushrooms as not a lot of people in my house eat them thank you.

In this recipe you can switch the dates for honey, but in lots of the recipes they're essential as they stick the whole thing togetheIn this recipe you can switch the dates for honey, but in lots of the recipes they're essential as they stick the whole thing togethein lots of the recipes they're essential as they stick the whole thing together!

There are a lot of recipes for refreshing drinks that will effortlessly make you forget about the heat as you indulge yourself in yet another glass.

Really appreciate this budget food section as a student can not afford to cook many of the dishes despite them looking incredibly appetising and while a lot of blogs will do a post with a couple tips for eating healthy within a budget this seems pretty unique — its great to see a practical application of them in recipes and on a recurring basis — if this was any indication of what's in store then i'm super excited!

Hi Ella, I can't wait to try this recipe out, but I wondered if you had a one for almond butter, as I see you use it in a lot of your recipes?

Please let me know, as I want to use this in a lot of your recipes, and don't know if they're the same thing.

I really wanted something chocolatey so I dusted these in cacao powder to resemble chocolate truffles Really grateful for your book as the ingredients are simple and can be utilised for a lot of the other recipes, hence no food waste or having to buy a bag of something just for a teaspoon.

Been making lots of your recipes and they're all delicious Just wondering, as I am new to the whole vegan diet, how often do you incorporate the superfoods into your diet like you have in this smoothie....

I haven't done a lot of gluten - free baking up to this point but I like to challenge myself in the kitchen and I've been learning more about gluten - free baking from Ricki Heller's «Naturally Sweet & Gluten - Free» — a gorgeous vegan baking book whose recipes are exclusively gluten - free, as well as free from refined sugars.

Teressa Cutter (an Aussie Chef) uses a lot of coconut oil in her recipes, might like her website http://www.thehealthychef.com I pretty much use you and her as my go to for goodies!

Posts like this help me pay for the costs associated with this blog (groceries... lots of groceries), and help support me as I pursue a career in recipe development and food photography.

I like to use this Vegan Baba Ganoush Recipe a lot like hummus and dip vegetables or pita bread in it or use as a sandwich spread instead of mayonnaise.

There is a lot of flexibility in the recipe as well.

Whenever I have portobello or flat mushrooms on hand I always seem to go to my default recipe - marinated in a sweet balsamic dresssing, grilled, and then served any of a number of ways: sliced into chunky strips strewn over a salad, squished between a bun with lots of toppings... When I've found a recipe I love I get it into my head that nothing else I make with that ingredient will be as good and so I stick to the tried and tested.

But I definitely agree that there is room for everyone — and that means a place for naturally gluten free recipes in some cookbooks too I just think it's a bit unfair when people discount naturally GF recipes entirely, because as you said, a lot of people still do not know what has gluten and what doesn't, and it can be very overwhelming to be all of a sudden confronted with having to be GF if one doesn't know their options.

Often times I buy a rotisserie chicken to use in this dish, but since I tend to use shredded chicken in a lot of my recipes, I think I am going to start buying my chicken in larger packages and using this handy little time saving trick I saw over at The Pinning Mama for shredding my chicken, and then freeze dinner size portions to pull out as I need it.

While in my search I found lots of recipes for tempura chive flowers and salads where the flowers are used as a garnish, but not many dumplings.

You will be seeing more dessert recipes on HHH as Dave is getting creative in the kitchen baking up lots of healthy cakes, muffins, bars, pies, biscuits and anything else sweet you can think of.

I made the recipe as - is, but in the future I will check the sodium content of the breadcrumbs — mine had a LOT of added salt, plus I used a more concentrated type of soy sauce since that's what I had on hand.

Now, as a solo mom with 3 college kids and a busy legal career in Los Angeles, I am making my way back to my precious food memories in the late night hours with a little a lot of help from friends and family by authoring «Bake This Cake» and «Bake This Bread» in order to bring life to historic cake and bread recipes.

I actually use pureed squash a lot of the time in place of pumpkin in all of my pumpkin recipes: I think it tastes better than pumpkin and I like the consistency better, it isn't as thick.

-LSB-...] Oat based snacks are always great for keeping hunger at bay and, as it is half term next week for a lot of children this could be a great recipe to get them in the kitchen!

As for recipes and throwing things in, I do a lot of both... sometimes winging it, sometimes not.

As a matter of fact, it is used in a lot of Keto recipes!

Can't wait to make everything in it (except the meat recipes as I am vegetarian) but lots of delicious looking recipes.

They're found in many healthy recipes, as they pack a lot of nutrition into a teeny, tiny seed and make a great vegan substitute for eggs.

As such, you will likely be seeing a whole lot of «throw everything I have in the kitchen together into a dish» - type recipes next month.

I LOVE this recipe as it sneaks in a lot of vegetables which actually adds in some good texture to this dish!

I use grains in a lot of my holiday dishes, such as the Wild Mushroom & Parmesan Thanksgiving Stuffing Recipe I posted yesterday or this Turkey Tetrazzini, another Thanksgiving recipe using leftover tRecipe I posted yesterday or this Turkey Tetrazzini, another Thanksgiving recipe using leftover trecipe using leftover turkey.

Last year I moved to Spain and noticed that we get a lot of great mango here for a majority of the year... I've been looking for new recipes to use them in that are healthy, as I'm always so tempted to make desserts with mango, but this looks phenomenal!

Back then, finding intolerant friendly recipes was pretty tough, and confident as I was in the kitchen I had a whole lot of learning to do and recipes to create using new ingredients, which I have done with time.

Ive seen this method called for (especially in lots of classical European cuisines, think Julia Child's Bourgignon, which I've adapted to a vegan diet on numerous occasions, and Italian recipes for things like Ratatouille) but never bought into it, seeing it as extra unnecessary work... But now Ive see the light!

As you can probably imagine, we do a lot of dinner research in our house.And, when I say «research,» I mean trying new recipes, testing times to make sure tasty meals are under 45 minutes,...

As I went through the recipe, I realized I had a lot of similar ingredients on hand, so I did a riff on the original recipe: chopped dates in place of currants, cucumbers in place of zucchini, goat cheese (with sundried tomatoes and chili flakes, from the local farmer's market) in place of feta, a basil / thyme / chive combo from my window box in place of the dill and green onions.

Eventually, lots of cooks started making the cubed steak «chili,» and as more of it was made, more of it was likely to win contests — particularly since a preliminary judge who had cubed his steak might have an advantage in recognizing his own recipe.»

I've heard several people have succes with using it in baking recipes, but i don't have a lot of experience with using it as melted butter myself, so you'll have to do a little experimenting there

It's been getting lots of great publicity, as I always see tempting matcha recipes on food blogs and in magazines.

What I do is this... I try to keep my personal tastes and values at the forefront of my mind while browsing (e.g., I'm a dietitian, so even if something looks super awesome in the picture, if it's deep - fried and uses 2 cups of butter, I try to give it a pass)... I also keep lots of different boards, so that I can keep all the stuff I pin well - organized (e.g., I don't have a «Dessert» board — I have a «Cookie» board, a «Biscotti» board, a «Cake» board, etc.)... and finally — when something truly catches my eye on Pinterest, I print the recipe out right off and try it as soon as possible — within the next few days, if I can!

As well as the recipes there's lots of useful information in here: a guide to essential ingredients and substitutions, tips and tricks, a how to use the book feature and Jenna's «principles of healthy snacking»As well as the recipes there's lots of useful information in here: a guide to essential ingredients and substitutions, tips and tricks, a how to use the book feature and Jenna's «principles of healthy snacking»as the recipes there's lots of useful information in here: a guide to essential ingredients and substitutions, tips and tricks, a how to use the book feature and Jenna's «principles of healthy snacking».

Although many people cringe at the idea of fried pork rinds (aka chicharrones), I love them and use them as breading in a lot of recipes.

(I got interested in nutrition & food as preventive medicine in the 1970's, & have «cleaned up» a lot of recipes over the years.)

As the recipe has a lot of eggs in it, we recommend storing the bread in the fridge, in a paper bag, and warming it up in the oven before eating it.

As you may remember from some of my other recipes, like this Peach Praline Ice Cream, I use full fat coconut milk in a lot of my recipes (the cans, not the cartons).

Coconut is quite tricky, as it absorbs a lot of liquid, and the resulting texture (when I've used it in other recipes) is quite different, plus it adds coconut flavor, which I'm not sure how it would work in combination with the feta cheese... So, I would not suggest using it here.

In the last few years my family has become vegetarian out of choice, and I have started to re-visit a lot of the recipes I used to cook as a child.

I'm sharing the vanilla chocolate recipe today, because it's my own perfected version (I've made a lot of vanilla cupcakes in my short time here on Earth) and I felt as though these came out the best out of all.

The key to making good chia pudding is to put in lots of yummy ingredients as the backbone of the recipe.

Plus the amount of fresh spinach needed in this recipe costs about 4 - 5 times as much as the frozen spinach and that is quite a lot.