I like mine super cinnamon - y, but go
light on the clove and nutmeg.
Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3
cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can
light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is
On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
Ingredients 2
cloves garlic 3 scallions, white and
light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices
on the diagonal Garlic, peeled and cut in half Olive oil for drizzling
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams)
light brown sugar (depending
on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch of ground
cloves 1 1/2 cups (190 grams) flour
I replaced white sugar with the
light brown variety, and cut back
on it, too; I added a splash of bourbon, salted butter and then doses of cinnamon, nutmeg and even
cloves.
You can even make your pumpkin pie spice a bit more customized by bumping up the ginger and
cloves, for a sharper, more robust flavor, or go
light on those and amp up the cinnamon for a softer flavor.
What's in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending
on preference) grated fresh ginger 4 garlic
cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can
light coconut milk 1/4 cup red curry paste 1/4 tsp.
extra virgin olive oil 2
cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup
light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot
on medium heat.
This dish is easily turned either into a hot, dinner - style bowl or a
light soba salad bowl — it all depends
on the accompaniments that you choose to use (I usually just go for whatever is available in the fridge) Makes 2 portions Ingredients 2 garlic
cloves, finely minced
I went relatively
light on garlic here, so if you love a good garlicky bite... feel free to add an extra
clove or two.
Nice flavor - tahini forward, perhaps because I went
light on the lemon (just didn't have enough) and did two medium sized garlic
cloves.
Roasting garlic makes the
cloves rich, buttery and milder in taste (which is why there are SO MANY CLOVES used in this recipe), while the leeks become slightly sweeter, and the broccoli gets nutty with just a light crispiness on the outside fl
cloves rich, buttery and milder in taste (which is why there are SO MANY
CLOVES used in this recipe), while the leeks become slightly sweeter, and the broccoli gets nutty with just a light crispiness on the outside fl
CLOVES used in this recipe), while the leeks become slightly sweeter, and the broccoli gets nutty with just a
light crispiness
on the outside florets.
Upon irradiation with ultraviolet (UV)
light before deposition
on graphene, the diazirine moiety is
cleaved and a reactive carbene species is formed.
What's in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending
on preference) grated fresh ginger 4 garlic
cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can
light coconut milk 1/4 cup red curry paste 1/4 tsp.
Ms. Dodd loves the observable world, the vagaries of nature and the specificities of old Maine houses: the way they
cleave to the ground, or fill the picture frame, or shine,
lights on or off, in the moonlight.
Set the stage for happy results by turning
on endearing music, put
on a cute apron, simmer cinnamon,
cloves and orange peels in a pan of water or
light a scented candle to get the house smelling delicious, fill the cookie jar, clear the clutter and make room for your own unique and nuturing womanly touch to brighten every corner of your dear sweet home.