Obvious ones,
like reduce the liquid or add more ice obviously work, but, again being the resistant - to - change - type that I am, I like how my usual amounts of ingredients perfectly fill my favorite smoothie cup and my belly, and of course adding more ice dilutes the perfectly balanced flavor I've achieved.
Not exact matches
I'd either add a little more orzo next time or
reduce the
liquid (depending on how you
like your pasta to veggie ratio).
You can leave it out the banana if you are not a fan, but you may want to then
reduce the amount of
liquid to keep it from being more
like strawberry chocolate milk.
reduce the
liquid until it's slightly thickened,
like a simple syrup.
Cook, uncovered, stirring often so that the pasta doesn't stick to the bottom, until the pasta is al dente and the
liquid has
reduced to a creamy, ragù -
like sauce, 10 to 12 minutes.
I will
reduce the amount of
liquid though because I don't
like chia seeds so it came out too thin without them.
Bring to a boil and
reduce to a simmer until the
liquid has
reduced by half and become almost syrup -
like, about 8 - 10 minutes.
I used
liquid stevia, but if you wanted to use another sweetener
like maple syrup or honey, you can adjust your wet ingredients, either by omitting the coconut oil or
reducing the almond butter, or both.
I did
reduce the amount of
liquid I used in the sauce since it seemed
like too much and I didn't see the point in
reducing it.
Cook until the
liquid has
reduced to a molasses -
like consistency and it coats the back of a metal spoon, about 10 - 15 minutes.
We
reduced the
liquid down
like the recipe said and it turned out great.
Once the burgers are finished, remove them to a plate and continue
reducing the
liquid in the pan until it reaches a glossy, gravy -
like consistency.
Stir in two tablespoons of soy sauce, a teaspoon of fish sauce, a small spoonful of sambal oelek or other hot sauce (
like sriracha), and a tablespoon of brown sugar, cooking until the
liquid is almost completely
reduced.
Continue simmering the pomegranate
liquid for 15 - 20 minutes, until it
reduces enough to lightly coat a spoon with sticky syrup (do not
reduce to candy,
like I did the first time!).
Instead of a
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reducing the need for refrigeration — a potential boon for use in developing countries.
This is based on using skim milk as the
liquid; Milk alternatives
like almond or hemp will
reduce the calories.
Let the mixture come to a simmer, cover with a lid (if you don't have one you can use a piece of foil or even a large metal baking sheet),
reduce the heat to medium - low, and cook for 15 minutes (stirring once), or until the noodles are cooked to your
liking and almost all of the
liquid is absorbed (there will be a bit left over to create a sauce).
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