ANYWAY, I've been on a pretty big Greek yogurt kick lately... I mean, I've always had a thing for Greek yogurt, but I've recently become super
into using it in my cooking / baking.
Not exact matches
I am able to get soft
cooking dates that come
in a block but I don't have any idea how to translate medjool dates
into weight so I can
use them.
I got a slow
cooker for Christmas and am very keen to get
into using dried beans & grains —
in fact this recipe looks like it would translate perfectly for the slow
cooker.
I have just
cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned
into muffins they are just blueberry slop
in bottom of muffin tins.I don't see how these can turn
into muffins when they are just pure liquid and there is nothing
in the recipe to bind them together.The only different ingredient I
used was rice milk as didn't have almond milk and actually put less maple syrup
in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.
The legendary James Beard
used hard
cooked egg yolks mixed
into his dry ingredients for the shortcakes; Rose Levy Beranbaum also
uses cooked egg yolks
in her recipe for biscuits
in her Pie and Pastry Bible.
I've been enjoying both the Four Sigma Foods Chaga and Reishi «instant mushroom beverages», just prepared with hot water as a tea as I find the flavour really pleasant (especially with a slice of fresh ginger), but you can blend the powders
into smoothies and
use them
in baking,
cooking and raw recipes.
Add the tapioca to the sauce whisking enthusiastically to combine (don't worry about small clumps) then stir
in the yogurt just until combined (the mixture will be very thick but fear not) pour the entire contents back
into the slow
cooker and
use a wooden spoon to break up and fully integrate - you will end up with a nice saucy consistency.
- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully
into the hot oil, about 4 hushpuppies per batch;
use a slotted spoon (or wire spider) to continually move the hushpuppies around
in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and
cooked through
in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together
in a
used spice container until they are well combined Rub a generous portion
into the steaks before
cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store
in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
Also, I think one of the best ways to transition
into fall is to
use all those yummy fall veggies and fruits God has so awesomely created
in His good pleasure and bake them /
cook them
into yummy goodies like this.
You can eat coconut oil straight, blend
into smoothies,
use in cooking and on the skin.
If you plan on
using a slow
cooker you can either chop the zucchini
into bigger chunks or add it
in the last hour (what I typically do)
Of course, you could also
use dried beans and
cook them
in large batches (something I really want to get
into the habit of doing more), but to save time, I often find myself grabbing for a can of organic beans.
There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (
in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not
cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not
using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set
in the fridge for a few hours (the caramel should set
into a sticky layer that should be able to be cut and isn't runny).
I tried to get
into the groove of
using it to document some
cooking and food / beverage things
in my everyday sorta life, but it felt forced.
You can also
use the dried tortellini -LCB- normally found
in the pasta aisle -RCB- just remember if you do you'll need to put it
into the broth a little earlier as it will take longer to
cook than the refrigerated tortellini.
And it just happens that I have lots of beans and tomatoes that I am trying to
use creatively (read: not
in the same
cooked beans / tomatoes wherein the tomatoes break down
into liquid coating the beans)... I will try your recipe this week.
I
used Dakatine all natural peanut butter,
used only 250g insted of 355g of light brown sugar, and chilled the dough
in the fridge before scooping
into 1 Tbsp balls that I
cooked for 20 minutes at 180 °C (356 °F).
As I continue my venture
into gluten - and - grain free
cooking, as well as avoiding refined sugars, I have been
using more coconut products
in my baked goods — the oil is great for flaky scones, for instance, and the flour makes a good substitute for grain - based flours.
Probably one of the most widely known
uses for Chicago - Style Hot Giardiniera is on an Italian Beef Sandwich — a hoagie roll piled high with thin slices of roast beef that have been simmering
in its own
cooking juices, topped with Hot Giardiniera, then dunked
into said juices before being served.
If, like my daughter, you have children sensitive to vegetables
in any form, you can blend the
cooked piperade
into a compote consistency and
use it as a pasta sauce or as a topping on toast or pizza.
It's also perfect to
use for
cooking fruits like bananas or apples,
in baking or even to blend
into a smoothie.
Using a round
cooking cutter (about 3 inches
in diameter) for structure, scoop the mixture
into 8 cakes directly onto the baking stone.
For Vegetarian Option -
use veggie bacon (like Morningstar Farms) cut strips
into very small pieces and
cook in a frying pan over medium - high heat.
If I were
in a pinch, I could also see
cooking up some egg - free lasagna pieces, and cutting those
into pieces and
using in this soup.
Serves: 2 - 3 Preparation Time: 15 minutes
Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option
use 25g coconut oil) 1/2 head of cauliflower (cut
into small florets) 1 aubergine (cubed and soaked
in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...
Since it's hard to find it being
used in dishes on restaurant menus, seasoned home
cooks (pun intended) should integrate the spice more
into their lives!
It turns all sorts of fruit
into crunchy little chips that you can snack on,
use in cooking and baking, add as a garnish to smoothie bowls or oatmeal AND turn
into a gorgeous powder like this!
In India, before OTGs came
into normal day to day
use, pressure
cookers were the ovens for most of the housewives, including my mom.
Heidi - is it okay to let the parmigiano rind
cook away
into oblivion when you are
using it,
in a pot of soup or sauce - or are you only supposed to «steep» it for a little while to add the flavor?
I did that because of the ease of letting it
cook while I go about my day, also because I
used all chicken breasts since I don't like bone
in chicken, but chicken breasts can be dry as a bone... so the slow
cooker infused the juices
into the chicken breasts.
I did
use a couple variations based on the Confit Byaldi recipe you give the link to above: 1)
cooked the onion and garlic, salt and pepper
in olive oil until soft
in a pan, then 2) took half a red bell pepper,
cooked according to the Byaldi recipe, chopped it and mixed
into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4)
used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille
in.
Prawns (fresh water shrimp) are
used extensively
in Asian
cooking, and are dried, ground and processed
into various types of pungent pastes.
He lightly salts 15 - pound pork shoulders,
using no rub and no basting, and then the shoulders are placed on metal racks
in the pit and are
cooked over hickory coals (some
use oak) shoveled from a burning chamber (see above)
into the pit, below the shoulders.
The tortilla - making method begins by
cooking whole corn kernels
in lime and water for up to 10 hours and then
using hand - carved lava stones to grind the
cooked corn
into fresh masa.
Rolled oats
cook faster than steel - cut oats, are ideal to
use in baking for cookies, muffins, granola bars, and quick breads, can easily be ground
into an oat flour, and absorb more liquid than other types of oats.
But only few time ago I discovered that I can
use fresh broccoli and uncooked sweet potato
into a salad, which is great as
in this way all those good vitamins don't get lost
in the
cooking process.
If you prefer not to
use mini loaf pans, just put the entire batch of batter
into one regular size loaf pan and increase the
cooking time to 45 minutes, or until toothpick inserted
in center pulls clean.
Oat groats can be
cooked into porridge or
used for heartier grain dishes
in place of quinoa or rice.
Most Zucchini Oatmeal I've seen
uses either Quick or Rolled Oats, but I decided to
use Steel Cut Oats
in this recipe because (1) they keep better
in the fridge, (2) they have a wonderful texture, and (3) they have a longer
cooking time, which allows our shredded Zucchini to «melt»
into the Oat mixture and be almost indecipherable.
I followed the Joy of
Cooking recipe for peanut brittle
using a large can of Planters, brought it to just under crack stage (I was running out of time and had to leave the house), so I poured it
into a Pyrex dish and put it outside
in the cold.
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.
In the other pan you add your protein (if
using) and
cook that thoroughly breaking up the meat
into smaller, bite sized pieces.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut
into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them
in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until cris
in cold water for 15 minutes before
using, then drain 3 tablespoons heavy cream 200g linguine
In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until cris
In a medium saucepan, over high heat,
cook the bacon, stirring occasionally, until crisp.
Pour some of the hot water you've
used to
cook everything
into the bowl — you want the top layer of chicken exposed, not floating
in water.
This specific four grain mix can be bought
in any little grocery
in Finland, and we usually
cook it
into porridge which takes 3 to 10 minutes — we
use organic cereals that are ready
in 5 minutes.
Ingredients 250 g chickpeas, soaked for 8 - 10 hours then
cooked in filtered water with a pinch of whole sea salt (
use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I
used black cherry tomatoes), washed and cut
into wedges 4 large handfuls of fresh parsley, rinsed, pat dried and more ore less -LSB-...]
1) Wash, de-seed and cut bell peppers
into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and place bell pepper halves face down on the baking sheet, and let them roast
in the oven for 20 - 30 minutes 4) While bell peppers are
cooking, dice onion, and chop spring onions and stir fry them
in a pan, until onions turn soft and slightly caramelized 5) Add
in minced beef to the onions, and
using a wooden spoon, move beef around until browned and
cook.
1) Cut the chicken breast
into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3)
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until
cooked through, the remove the chicken from the pan and set aside 4)
Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
Using the same saucepan,
cook an omelet
using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
using the three beaten eggs, and remove from pan once
cooked, then slice
into small strips 5)
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
in the rest of the vegetables,
cooking them over low heat 6) Meanwhile,
cook rice noodles according to package instructions, then drain well 7) Add
cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add
in strips of fried egg, chicken, stir well and then serv
in strips of fried egg, chicken, stir well and then serve.
2) Simply put, I had to
use too many dishes - a large bowl for marinating my chicken (large bowl morphed
into a zip lock bag, but I'm still washing the large bowl), a flat pan to roast the sweet potato (
in the oven), frying pan to
cook the chicken, another bowl to mix the chick pea «salad» (more on that later) and then a plate to serve it all on.