In a small pan on the stove over medium heat melt 1/2 tsp of butter.
Heat the cacao butter
in a small pan on a medium - high heat, and once melted add in the garlic and mushrooms.
Melt butter in the microwave, or
in a small pan on the stove over low heat.
In a small pan on low to medium heat toast the shredded coconut without any oil for a few minutes until it becomes golden brown and aromatic.
Chocolate Layer 1 cup + 2 tbsp of chocolate chips 2 heaping tbsp of coconut butter 1/4 cup of large flake, plain unsweetened coconut Melt the chocolate chips and coconut butter
in a small pan on low heat on your stove.
Melt the butter
in a small pan on medium heat.
In a small pan on a low heat add the almond butter, agave nectar and dark chocolate.
Cook the sugar and butter
in a small pan on high heat, stirring constantly, until you have a medium dark caramel.
Melt the coconut oil and honey
in a small pan on low heat.
Tortillas: Heat oil
in a small pan on high heat.
Also, I've done the melting
in a small pan on very low heat and not had a problem, but this isn't as reliable as the double boiler method.
Heat
in a small pan on the top of the stove.
This would allow all the formula ingredients to be conveniently blended together in one step, which eliminates the necessity of warming the water portion of the formula
in a small pan on the stove first (not a microwave) in order to dissolve the gelatin before adding in the other ingredients.
Not exact matches
Then chop them up nice and
small and place
in a
pan with one cup of boiling water, put the lid
on and allow them to slowly disintegrate into a stock, after about 12 minutes the veggies should be nice and soft.
Slow Cooker - To make this soup
in slow cooker, add finish first step
in small saute
pan, then transfer all ingredients to a slow cooker and cook
on low for 5 hours, or until lentils are tender.
You can warm the dates and Grand Marnier together
in a
small sauce
pan on the stove, if you'd like.
In a
small cooking
pan, mix all the glaze ingredients and boil for 2 minutes
on medium heat, constantly mixing it.
In a
small pan heat the coconut milk
on a medium heat, whisking every now and then until it begins to boil.
1) Put flour, salt, sugar and melted butter
in a mixing bowl 2) Pour
in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a
small ball and place it
in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions
in a
pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously
in dough 7) Shape the dough
in any way you like and then leave it
on a greased baking tray for 30 minutes (during which the dough should double
in size) 8) After the 30 minutes of waiting time, bake
in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
Smashed Avo
on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve
In a
small frying
pan place olive oil and fry garlic til golden.
With the mixture, form 6
small balls, before heating up a tsp of the sundried tomato oil
in the griddle
pan on a medium heat, add 3 patties to the
pan at a time, pushing down
on them to flatten them out to a burger shape.
Ready 4
small (3/4 cup capacity) bowls or ramekins by placing
on a baking sheet or
in a baking
pan that fits
in your fridge.
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.
--
On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double
in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in size —
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in a
small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough
on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies
on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden
in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in color and slightly brown along the edges — Cool the cookies completely
on the sheet pan (or just eat them immediately..
on the sheet
pan (or just eat them immediately...)
Warm the tortillas by placing them, one at a time,
in a
small, dry (no oil)
pan over medium heat for 30 seconds
on each side.
Chop your onion and garlic into
small pieces and start to cook them
in a sauce
pan on the coconut oil.
Next up put the butter, chili powder and cinnamon
in a
small sauce
pan and set it
on the stove
on medium low.
Place
in 8x8 glass
pan with
small amount of red sauce
on bottom.
Set both foil tents
on a
small cookie sheet or pizza
pan and bake
in a preheated oven until the beets are tender (about 55 minutes; time may vary depending
on the size of the beets).
Cooked with
small amount of butter
in a frying
pan on slightly higher med heat and they came out as pictured (just not as round after I flipped them).
Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place
on baking sheet and bake
in 350 oven for 5 - 7 minutes / Let leaves dry
on pan, then crumble into
small pieces, discarding any that aren't completely dry / Mix with an equal amount of sea salt — mine was about 2 teaspoons of each, leaves and salt.
On the stove top over medium heat
in a
small pan heat the butter until melted then add 1 cup of beer.
In the last 10 minutes of your broth, heat a
small non-stick
pan on medium heat.
In a
small sauce
pan, add olive oil, and mushrooms and cook
on medium heat until browned, about 10 minutes.
Meanwhile,
in a
small sautee
pan on medium - high heat oil.
In a
small sauce
pan, heat oil
on medium, add sage leaves and cook for about 1 minute until crispy, turning over once.
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil
in a heavy skillet, broken up into
small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid
on the
pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.
Melt olive and / or butter
in a sauté
pan or skillet, add diced bacon, a
small or larger amount depending
on your taste (or omit completely).
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for
pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon
In a
small sauce pot heat stick of butter
on medium heat until melted and browned.
Place the saucepan
on a burner set to medium - high heat and cook, stirring, until the
small amount of liquid
in the bottom of the
pan comes to a simmer.
- Heat a tablespoon of coconut oil
on a griddle or
in a
small frying
pan over medium heat.
I've created a healthy version with no added fat and only a
small about of sugar, so it fills you up without filling you out:) You can even prepare individual portions
in cupcake
pans for the perfect healthy snack
on the go!
In a
small sauce
pan on medium low heat I added 2 cups of finely chopped strawberries.
Cut up a
small onion and start cooking it
in a frying
pan on medium heat.
Now heat the oil
in a
pan, keep 1 tbsp pulse mixture aside, and add 1 tsp salt
in remaining pulse mixture, make
small pakodi and fry
on medium hot flame till golden.
Cover each beet
in a
small square of aluminum foil, wrap to enclose, and place
on a rimmed sheet
pan.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt)
in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in a medium bowl 2)
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick
pan and melt a little butter 5) Scoop about 1/4 cup of batter
in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in the middle of the
pan to make
small pancakes (the
smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook
on one side until it automatically unsticks from the
pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled
in hon
in honey
In an organized rush to get everything
on our to - do list crossed off before we make the trek to Philly, I've packed most of my beloved dishes,
small appliances, pots and
pans, silverware and other kitchen necessities.
In small sauce
pan, heat maple syrup and margarine
on low heat and stir until margarine melts.
Form into
small cookies
on a parchment lined
pan and bake
in preheated oven for about 15 minutes, or until lightly browned.