While the chicken is baking,
in a small sauce pan mix together 1 cup of the remaining pesto along with crushed tomatoes and salt / pepper.
Not exact matches
Once thickened, place 1/2 cup of the
sauce in a
small bowl and
mix it with the Greek yogurt, then add the mixture back to the
pan and stir to combine.
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.
Turn off heat and allow
mix to cool a bit / Purée mixture
in food processor,
in small batches
in the blender, or use an immersion blender
in the
sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir
in cream and a little more butter before serving.
Make a quick
sauce by
mixing the almond milk and arrowroot together
in a
small bowl, then add the mixture and the garlic to the frying
pan and stir into the noodles.
Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow
mix to cool a bit / Purée mixture
in food processor,
in small batches
in the blender, or use an immersion blender
in the
sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir
in cream and a little more butter before serving.
I started these with a homemade
sauce that came from combining some scratch tomato paste I had from leftover tomatoes this summer; adding a
small jar of slow roasted tomatoes I also had canned
in the fall and infusing it with more flavour by adding fresh garlic, salt, pepper and some fresh oregano I have growing under a lamp for the winter,
mixing and heating it all together
in a
pan.
While dough is
mixing, combine the GLAZE ingredients
in a
small sauce pan and simmer 15 minutes over low heat, stirring often.
In a
small sauce pan, warm the wet ingredients on low heat just until the coconut oil is fully melted and the liquid sweetener is
mixed through.
Mix 2 cups of water, salt, sugar, peppercorns, and fennel seed
in a
small sauce pan.
at least one large skillet and one
small skillet dutch oven / stock pot (I boiled my pasta
in a stock pot for ages) slow cooker / Crockpot medium
sauce pan cutting board rubber spatula wood / bamboo spoons (at least two) colander can opener cookie sheet 9 x 12 cake
pan 1 - & 4 - cup measuring cups, preferably Pyrex or similar a couple of
mixing bowls cheese grater garlic press (we love garlic) Tupperware's largest bowl — holds 32 cups & is perfect for making batches of Chex
mix or puppy chow or other favorite snack
mixes.
At the same time,
mix the rest of the ingredients
in a
small sauce pan over medium - high heat.
While the oil is heating,
mix the
sauce ingredients, except for the cornstarch / water,
in a
small sauce pan and whisk over medium heat until the sugar and salt dissolve.
Mix hemp, along milk and grated cauliflower
in a
small sauce pan and bring to the boil, simmer gently for up to five minutes until cauliflower is cooked.
In a small sauce pan over med - low heat, heat the milk and the white chocolate until the white chocolate is melted and completely mixed i
In a
small sauce pan over med - low heat, heat the milk and the white chocolate until the white chocolate is melted and completely
mixed inin.
In a
small sauce pan add the coconut butter, the rest of the coconut oil, raw cacao powder and place over low heat,
mixing continuously to homogenize.
Mix first 5 ingredients together
in small sauce pan, to make a cheese
sauce.