Sentences with phrase «like using it in cooking»

In small doses, like those used in cooking — and like we use in Boobie Bar ® — fenugreek offers many health benefits.

Not exact matches

It can feel like you're faced with the binary choice of the $ 20 knife set you used in college — which feels more like operating a dull saw — or the crazy price tag of the blade that the chef on your favorite cooking show uses.

Caregivers and Aides perform a critical role in helping those who are not chronically ill, yet need assistance with daily activities like bathing, house keeping, personal hygiene, using the toilet, running errands, cooking, etc..

She said that Jesus doesn't want people to dance, drink alcohol, smoke, play sports, watch movies, read fiction, eat meat, use spi / ces in their cooking, play board games or anything like that.

It should take about 20 minutes to cook completely, at which point stir in the almond butter and baobab if you're using them and then top with anything you like!

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.

Personally I find it has a VERY strong flavour and I can understand what some people mean when they say it tastes like «dirt», although I do actually like the taste in most things (although the other day I used some of the water from cooking soba noodles in another recipe and it was gross!).

I have been buying my organic extra virgin coconut oil online in 1 gallon pail because I use it all the time for cooking, baking & beauty care along with other goodies like hemp seeds, organic almonds, etc..

I like to cook simple dishes using good quality ingrediens that are in seasons.

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.

Chances are, you've heard of compound butter, which is butter mixed with other flavorful ingredients like herbs, spices, dried fruit and more, and used as an extra-flavorful agent in cooking.

I would like to add: make what you can rather than purchasing pre-made, buy from the bulk section (bringing your own jars) as well as warehouse clubs (hemp seeds, almonds) IF it is what you will use, keep the farmer's markets in mind, barter, invest in a pressure cooker or slow cooker, compost.

I chose to use wild rice in this meal plan, but you are of course welcome to cook a pot of whichever kind of rice you like or have on hand.

The weekend cooking is now a big deal, earlier the kids used want to try out different restaurants which they still like doing, but they have morphed in to this mode where they want me to make different things for them.

So I also maybe only realised today that in the US, a new week begins on Sunday and ends on Saturday whereas here in the UK it's a Monday - Sunday affair (I don't really get it — kind of like Fahrenheit and inches which I'm only accustomed to using in cooking situations.

WHAT DOES IT TASTE LIKE and HOW IS IT USED IN VEGAN COOKING?

I like the taste better, it is fresher, more red in color, and if you use a low sugar Pectin or «light» version, less sugar, no cooking equals: more flavor.

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.

The recipe was super easy to follow whilst still feeling like a kind of elaborate dish (maybe I'm just used to cooking simpler things) All ingredients were easy to find in the local supermarket and we had a few things already stocked in the pantry, which made it slightly easier!

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Once cooked or if using a rotisserie chicken, dig in and dice and shred to your liking.

Baigan ki sabji is a veg curry cooked using brinjal commonly known with different spellings like baingan, baigan etc... It is also called as eggplant and aubergine in different places.

There are all sorts of flavorings and vegetables you can use to change them up and there's nothing like a little dinner bread which you can make in the time it takes to cook dinner (or less!).

I have some plain (cooked) quinoa in the fridge — this recipe seems like the perfect way to use it up!

I like to use the fresh sweet potatoes not the canned variety in this recipe and it really isn't difficult at all to cook them for the dish.

I've cooked and baked with the refined coconut oil before with excellent results (I don't at all like coconut flavor), but the other night I accidentally used the virgin stuff in a spaghetti recipe and ICK!

In the midst of feeling like an utter failure in my life (not making money, my husband constantly wondering why I don't cook «like I used to,» being too exhausted to hit ten - thousand steps on that stupid FitBit), I realized something.In the midst of feeling like an utter failure in my life (not making money, my husband constantly wondering why I don't cook «like I used to,» being too exhausted to hit ten - thousand steps on that stupid FitBit), I realized something.in my life (not making money, my husband constantly wondering why I don't cook «like I used to,» being too exhausted to hit ten - thousand steps on that stupid FitBit), I realized something...

I've never had a problem with it making my food taste like vodka, and the alcohol * should * cook out when you use it in baking.

This Lamb Kofta Curry (15) is one of Angela from My Golden Pear's favourite midweek curries and I really like the fact the kofta mixture is so versatile and can be used as meatballs in an appetiser, served with chutney or a yoghurt dip, or moulded on to skewers and char - grill as a starter, or cooked in this curry sauce for a main meal.

I enjoy using fresh ginger in my cooking and I like snacking on and adding crystallized (aka «candied») ginger to all sorts of recipes, as well.

Use It For: Everyday cooking Looks Like: Coarse, bigger grains Since kosher salt contains different sized grains, which might not distribute evenly in your cookie dough, it's not the best for baking, says Minno.

It very close to how I make mine, except I usually use my big roaster after I have cooked 3 - 4 chickens (freezing the chicken meat to use on salads, etc.) then toss in whatever I need to from my crisper in the fridge, basically using the roaster like a giant slow cooker.

I started to get concerned when I was working in the flour because it just seemed like I'd never get it all cooked because of all the spinach, but it worked out when I added the stock (broth) I used baby spinach and I agree with Julia..

You can spoon it over a scoop of vanilla ice cream, drizzle over freshly made waffles, use it to dunk pancake bits cooked in ebelskiver pan or use it in whatever else you like!

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stcook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stCook together for another 10 minutes / Good stuff.

Do nt salt eggplant before cooking: - for dishes that require mashing or pureeing the eggplant - for silky, soft texture - if you are quick cooking the eggplant or using high heat (like in this recipe)

I like beans in chili, and yes of course I know the whole beans vs. no beans schools of thought (I used to live in Texas, and believe me I can cook chili to suit any sect out there).

We can use that fact to our cooking advantage and use ingredients like beets, celery, carrots, meat, and shellfish (that are naturally higher in sodium) to infuse favorite typically salty dishes with natural salty tastes.

Mushrooms are great salad toppers, can be eaten raw like chips, or can be used in cooked dishes.

If you don't like the idea of using raw eggs, I've included a extra steps in the recipe for cooking the egg.

Hi Jean, Though I don't use it in cooking, something like Canola would work just fine as would avocado or light olive oil.

At first I was a little disappointed because I hardly ever used onions in my cooking because I never really liked the taste.

-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt)

Long - chain fatty acids such as those found in the polyunsaturated oils typically used for cooking (like corn, canola, soy and sunflower oils) are more difficult for the body to break down and use for energy, so they are usually stored as fat in the body.

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.

You can drink it straight, or use it in cooking / baking like we do!

It all gets cooked up in some coconut oil, but they point out that you can use whichever fat you'd like to cook this in.

Last night was a SK cook - a-thon: kale and wild rice gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation of your shaved zucchini salad (I used carrots instead, for a sweeter crunch paired with the gratin).

You might be hard pressed to find another diet program out there that has you using fats like tallow to cook your food in.