Combine ingredients and store
the mixture in a dry place for up to 4 weeks.
Not exact matches
Next
place the coconut oil, maple syrup and cinnamon
in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond
mixture and stir well until all the
dry ingredients are coated with the maple mix.
Finally,
place it back
in the flour and turn to coat (
dry mixture / wet
mixture /
dry mixture).
Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have,
dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to
dry Finely chop the
dried herbs Mix
in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the
mixture until all flavors are mixed well, set to
dry some more, about 10 - 15 minutes When
dry,
place in a mason jar and keep close to brighten any meal all winter long
Place the
dried or candied fruit
in a separate bowl and toss with a few tablespoons of the flour
mixture.
Place the oats, shredded wheat, walnuts,
dried fruit, and cinnamon
in the bowl of a food processor and pulse until the
mixture is finely chopped (the fruit should be the size of a
dried pea or lentil).
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly
in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon
dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and
place onion mix
in a separate bowl / Steam 1/2 pound salmon fillet —
place fresh salmon
in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion
mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3)
In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperatur
In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4)
In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperatur
In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey
mixture over the
dry ingredients and stir well until you get a homogeneous
mixture 6) Pour the
mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and
place on cooking racks until completely cool and crisp 11) Store granola
in air - tight containers at room temperatur
in air - tight containers at room temperature.
Directions, final step:
Place egg whites
in a very clean,
dry bowl and beat, adding salt once whites begin to froth / Continue beating until soft peaks are formed, sprinkle
in the sugar and continue beating until egg whites form stiff peaks / Using a rubber spatula, fold
in 1/4 of the egg whites into thoroughly cooled chocolate
mixture / Add remaining egg whites and continue to fold gently until mixed /
Place in a bowl, cover and refrigerate for several hours before serving, or can be made a day ahead.
Place all of the ingredients
in the bowl of the food processor and process until the
mixture begins to form a ball, adding more water drop by drop if the dough is too
dry.
Place the paste
in a bowl and cover with a tea towel so that as you roll out the balls the
mixture does not
dry out.
Place 6 boneless skinless chicken breasts
in crock pot.Mix 12 oz sour cream, 1 can cream of mushroom soup and 1 package of
dry onion soup mix.Pour
mixture over chicken.
I used
dried cranberries instead of cherries,
dry oats
in place of the almonds and pecans (just didn't have any on hand), a
mixture of chia and flaxseed, and an extra 1/4 cup of cranberries.
Gently coat each chicken strip
in dry mixture and
place in a skillet to fry or on a greased baking sheet.
Print Red pepper pesto Ingredients 1 cup red peppers roasted and peeled 5 - 6 leaves basil 2 - 3 cloves garlic 3 - 4 pieces sun -
dried tomatoes previously soaked for minimum one hour salt to taste Instructions
Place all the ingredients
in a high - speed blender and process until the
mixture -LSB-...]
Remove from the heat and
place mixture in a large bowl with parsley, red pepper, olives, sun -
dried tomatoes, bread chunks, 1/2 cup of the Parmesan, and mozzarella and stir to mix.
Preheat the oven to 200 degrees (fan) Add the spinach to a food processor / high powered blender and allow it to be roughly chopped by the blades Drain and rinse the chickpeas well and then add them
in along with the rest of the ingredients If the
mixture is too sticky, add more almond meal and if it's too
dry, add more water Line an oven proof dish with parchment paper Roll the
mixture into balls, then
place them on the baking sheet and (optional) press down on them to make them flatter Bake
in the oven for 20 minutes until crispy
Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic
in a blender or food processor until smooth,
place the salmon on foil on a baking sheet, pat
dry, season with salt and pepper, spread on the chipotle
mixture and bake
in a preheated 400F / 200C oven (or barbecue) until just cooked, about 10 - 15 minutes.
Distribute
mixture over four (silicon)(muffin) moulds &
place one
dried lotus chip
in each of them.
Dunk the cake balls
in the melted
mixture and
place on wax paper to
dry.