Scoop the batter
into tablespoon sized balls using a Tablespoon - sized cookie scoop and put on the baking sheet covered with parchment paper.
Roll the chilled batter
into tablespoon sized balls and then roll them in confectioner's sugar.
for the pastry cream: 4 large egg yolks 1/2 cup sugar 1/4 cup corn starch 1/4 teaspoon salt 1 1/2 cups whole milk 1 tablespoon vanilla 4 tablespoons butter, cut
into tablespoon sized pieces
Once done and fully combined, use a cookie scoop to form
into tablespoon sized balls.
Scoop dough
into tablespoon sized rounds, using a measuring spoon or scoop, try to leave the oils behind.
Divide the dough
into tablespoon sized balls, place on the baking tray, and gently flatten.
Scoop
into tablespoon sized mounds and place on a parchment covered cookie sheets.
Roll
into tablespoon sized balls and push down slightly with the back of your fork to make a criss cross pattern
Roll the dough
into tablespoon sized balls; place 2 inches apart on parchment - lined cookie sheets.
Portion the sausage ball mixture
into tablespoon size pieces (I use a cookie scoop to do this) and roll into balls using your palms before placing them onto the baking sheets.
Not exact matches
While the cauliflower cooks chop the broccoli
into bite
sized chunks, and ten minutes before the cauliflower finishes cooking add these and the chickpeas to the baking tray with another
tablespoon of tamari and a sprinkling of paprika.
Use a large
tablespoon, ice cream scoop or your hands to form the mixture
into balls (about the
size of a golf ball) with a flat bottom.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2
tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2
tablespoons olive oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite -
size pieces
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2
tablespoons red wine vinegar 2
tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut
into bite -
size pieces
Then chop the cauliflower
into bite
sized pieces and place them in a baking tray with one
tablespoon each of coconut oil and tamari, as well as a sprinkling of salt and paprika.
Shape meat mixture
into tablespoon -
size balls and place in a large skillet with 1/2 cup water.
Using a cookie scoop or
tablespoon, form the dough
into balls about 2 to 3
tablespoons in
size.
Once the mushrooms have browned and shrunk in
size, they're combined
into one pan and hit with a good amount of salt, a couple
tablespoons of freshly chopped sage and a generous splash of dry sherry.
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2
tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut
into bite -
size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
2
tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn
into bite
size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
Form the dough
into balls about 1
tablespoon in
size and place at least 2 inches apart on your cookie sheet.
Melt the additional 2
tablespoons of butter in the skillet and preheat the oven to 400 F. Roll the meat
into 2
tablespoon -
sized meatballs and place them in the skillet.
Scoop heaping
tablespoon sized portions out and shape
into 16 balls.
For the salad: 2 pounds chicken, cooked and diced
into bite -
sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2
tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1
tablespoon hot mustard 1/2 cup cilantro, chopped 2
tablespoons of water
Form dough
into balls 3
tablespoons in
size and flatten slightly.
Using a large cookie scoop or 1/4 cup dry measuring cup, for the cookie dough
into balls about 3
tablespoons in
size.
To make
into cookie dough bites, simply omit the water and scoop
tablespoon sized pieces.
Scoop a generous 1 -
tablespoon -
size ball of dough
into your hand.
For the Sloppy Joe: 1
tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped
into bite
sized pieces 3 cloves garlic, minced 1
tablespoon minced fresh ginger 2
tablespoons chopped fresh thyme 1
tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2
tablespoon pure maple syrup 1
tablespoon fresh lime juice 2 teaspoons yellow mustard
1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped
into bite -
sized pieces 1 cup red lentils 1 onion, chopped 2
tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1
tablespoon honey cayenne pepper, to taste salt & pepper, to taste
You'll Need — 1
tablespoon olive oil — 1 pound boneless skinless chicken breast, cut
into bite -
size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2
tablespoons grated Parmesan cheese
Using a cookie scoop or a
tablespoon - scoop the cookie dough
into balls about 1
tablespoon in
size and drop at least 2 inches apart on your cookie tray.
Use a
tablespoon to
size each cookie on the greased baking sheets, about an inch apart from one another (they don't spread a whole lot, so you'll have to flatten them
into cookie shapes!).
Form the dough
into balls about 1
tablespoon in
size - I recommend using a cookie scoop.
I love gingerbread but would propose one extra ingredient to the recipe, I always put a 2 good
sized tablespoons of curry powder
into my gingerbread
Using a measuring spoon, scoop the dough
into 1
tablespoon sized balls.
1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1
Tablespoon olive oil 1/4 Cup sour cream 1 Teaspoon Dijon mustard 1/4 Cup minced chives 1
Tablespoon chopped capers 1/2 Teaspoon caraway seeds, coarsely ground in mortar & pestle or coffee grinder (or substitute fresh chopped dill) 1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked
into bite
sized pieces.
Scoop about 1
tablespoon sized amount of dough
into the mini-muffin pan (about 2
tablespoons if using a large muffin pan).
1/4 cup reduced - sodium tamari 1
tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut
into bite -
size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut
into bite -
size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1
tablespoon canola oil Salt and pepper to taste 2
tablespoons finely chopped parsley
1 lb (500 g) carrots, peeled and cut
into bite -
size pieces 1 lb (500 g) parsnips, peeled and cut
into bite -
size pieces 3
tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 thick boneless pork chops (about 1 lb / 500 g), trimmed of fat 1 bunch (about 8 large leaves) kale, ribs discarded and leaves torn 2 cloves garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened
Roll batter
into about one
tablespoon sized balls.
1 pound apples, peeled, cut
into 1/2 inch chunks (2 average
sized) 2 pounds sweet potatoes or yams, peeled, cut
into 1/2 inch chunks 1/4 cup water 1/4 teaspoon salt 1
tablespoon agave (optional, see note) 1/4 teaspoon ground cinnamon 1/2 teaspoon fresh grated ginger, see note
Roll or scoop dough
into 2
tablespoon sized cookies and place on a cookie sheet.
Shape
Tablespoon sized portions
into balls and roll in coconut or chopped walnuts.
Using slightly damp hands if necessary, roll the chocolate tahini dough
into large bite
sized balls, about 1.5 - 2
tablespoons worth of dough.
You can speed the process significantly by cutting butter
into tablespoon -
sized portions and letting it stand at room temperature.
Ingredients - 2
tablespoons unsalted butter -8 oz of thick cut bacon cut
into bite
size pieces - 8 oz of sliced mushrooms - 2 shallots, thinly sliced - Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of salt - pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
Ingredients -2
tablespoons oil - 2 1/2
tablespoons of curry powder - 1/4 teaspoon of cayenne powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts, cut
into bite
size cubes - 1 can of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire roasted with green chilies!
2 cups (284 g) all - purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks; 227 g) unsalted butter, room temperature 1 1/2 cups (297 g) granulated sugar 1/4 cup (50 g) packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 2
tablespoons water 6 ounces (170 g) bittersweet chocolate, chopped
into bite -
size pieces averaging 1/2 inch
* 3
Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick
sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2
Tablespoons fish sauce * 2
Tablespoons gluten - free soy sauce * 1
Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced
into wedges * 1 red bell pepper, stemmed, seeded and cut
into thin strips * 4 scallions, thinly slices