To learn more about shortcomings in quantitative models, I suggest you learn
more about butter production in Bangladesh (read article here).
We now know much
more about butter and other animal fats and what kind of place they can have in a healthy and well - rounded diet.
Not exact matches
There is something bread - and -
butter about it that fits me better than Disney - Stratford or
more magical Oxford.
And one
more question: I don't have a blender yet, but I'm
about to buy something like that: http://www.sencor.eu/stick-blender/shb-4360 It works on 800w, so I hope it'd be good for blend nuts, grind, make almond
butter and other stuff... based on your experimences with food processors, do you think it worths buying?
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut
butter 6 grams or
about 3/4 cup Irish moss — soaked in hot water for 10 or
more minutes and drained 3/4 cup raw agave syrup or
more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste
Now, were not talking
about peanut
butter and jelly or a bowl of cereal with milk although theres nothing wrong with those but rather
more innovative creations like Nutella cake, jalapeno poppers, pulled pork, and ice cream.
I simply love it and... [Read
more...]
about Almond
Butter Hemp Smoothie
, because it was
more to test my theory
about the dough, so I cut everything down to 100: 100g of vegan
butter / marg, 100g of flour (turns out one needs 100g + 1/4 — 1/2 cup
more flour) and... best of all?
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets —
about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little
more for on top] 2 tbsp • heavy cream 1 tbsp •
butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
It is indeed a dream to eat a warm breakfast on a weekday especially if it is a... [Read
more...]
about Chickpea Flour Peanut
Butter Protein Pancakes
I can't totally explain it, but something
about bread cubes with lots of
butter and poultry seasoning captures our emotions
more than all the other stuff combined.
Sprinkle
about 1/2 cup of the chopped nut mixture over the 10th layer of phyllo dough, then top with 3
more sheets of pastry and brush with
butter between each sheet, then sprinkle with
more nuts.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in
butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add
about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add
more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy,
about half an hour / Heat up additional broth or water if a little
more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few
more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of
butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
>> Before I was... Read
More about Paleo Almond
Butter Cookies -LCB- Flourless, Gluten - Free, Clean Eating, Dairy - Free -RCB-
2 medium leeks 1 tablespoon
butter 2 tablespoons olive oil 1 tablespoon water 1/2 teaspoon salt, or
more according to your taste few twists of freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (
about 8 to 10 leaves), left intact
2 tablespoons olive oil 2 tablespoons unsalted
butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or
about 1/2 teaspoon dried thyme —
more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
Through some creative cooking techniques (removing the flour, milk, and
butter) I can feel good
about eating this
more often.
-- For the cookie dough, beat together
butter and sugar for
about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or
more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them
about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!
Lately Pierre has been lamenting AGAIN (see my posts on Moghlai Murgh, Beef Madras, Balti
Butter Chicken, Prawns in coconut gravy & Grilled Broiled Prawns)
about lack of haute Indian cuisine in Clermont - Ferrand (or
more generally, France) and yearning for his luscious, lip smacking favourite restaurant, the Shahi Maharani in Singapore.
It has some slight differences — it calls for 1 tsp of cinnamon;
more flour, but it's for SIFTED flour so it would be
about the same amount of the unsifted this calls for; and 3/4 cup of shortening and no
butter.
... [Read
more...]
about One Pot Peanut
Butter Tempeh Curry
No
more confusion
about what to smear on your toast:
Butter is brain food.
Thank you so much for posting this!!!!! I did use natural peanut
butter because that's all I had on hand and I was short
about two tablespoons so I added two
more tablespoons of sugar figuring that's
about how much sugar would have been in the Skippy and they turned out AWESOME!!!
Like, friends who are meh
about peanut
butter were suddenly addicted to these cookies and could not stop grabbing for just one
more.
Although this holds true for this original Cooking Light recipe as well, it does give
more than 16 servings (so
about 1 teaspoon
butter per serving and a tablespoon or so of sugar).
I just updated the recipe to be
more clear
about how this Vegan
Butter tastes.
i'd add the powdered sugar
about 1/2 a cup then see if you need
more since natural peanut
butter is usually thicker than brands like Jif and Skippy.
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves:
about 8 puffs Ingredients 2 eggs 1/3 cup sour cream, plus
more for serving 1 heaping cup shredded sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt and black pepper, to taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F.
Butter 8 - 9 of the wells...
2 ounces (1/2 stick) unsalted
butter, softened — plus
more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (
about 1 pound) blueberries, rinsed and picked through 3 medium peaches (
about 1 pound), peeled and sliced
about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg
Remove the lid and scatter
about 6 tablespoons of the
butter — a little
more than half of the total fat — over the dry mixture.
● Melt
butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ●
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for
about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but
more times means
more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
Would love
more of a «buttery» flavor without the actual
butter, so will see
about a suitable alternative flavoring.
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.
The three things I love
about this recipe are, # 1 You get to use sel gris, french grey sea salt, in a cookie dough with unsalted
butter, # 2 You get to pound the dough with your rolling pin and # 3 You don't have to be neat, oh and one
more, Accuracy doesn't count!!!!! I played -LSB-...]
One of the pesky things
about crumb crusts is that I find that depending on the crumbs used and how finely ground they are, you might need
more or less
butter.
To read
more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted
butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
Well, to make that freezer
more crammed than it already is, So Delicious Dairy Free kindly shipped us samples of three new coconut - based dairy - free ice cream flavors that we're nutso
about — Chocolate Peanut
Butter Swirl, Oregon Mixed Berry and Simple Strawberry.
Contrast that to standard peanut
butter that has
about 188 calories or
more for the same serving size.
Do head over to Barber's website to find out
more about their whole range of cheeses and
butter too.
I'm back again to talk to you
more about homemade almond
butters.
Some of you got in touch and told us that this was the first time you've made nut
butter at home, so we realised that this could be a good opportunity for us (and you) to learn
more about classic methods, recipes and pantry staples that are popular in whole food kitchens.
To assemble: use a
butter knife to stuff the berries / peppers with
about 1 t. each of the Honey Basil Ricotta (the peppers will hold
more ricotta than the berries).
For every 2 TBSP of PB2 there is
about 140
more calories in the equivalent Peanut
Butter.
3 cups all - purpose flour, plus
more for pan 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted
butter, melted and cooled 2 teaspoons pure vanilla extract 2 cups sugar 3 large eggs 2 cups mashed ripe banana (
about 3 large) 1 can (8 ounces) crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup unsweetened desiccated coconut (locally at Jungle Jim's or Trader Joe's)
Working in batches, cook each sandwich on both sides until golden brown on the outside and warm on the inside,
about 2 minutes per side, adding
more butter and wiping out the pan as needed.
Add the
butter and pulse a couple
more times,
about 1 minute, until it starts to form a ball.
7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «
butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put
about 1/2 tsp of the clear extract, you could put
more as mine wasn't very sweet)
Ingredients 3 1/2 to 3 3/4 cups unbleached all - purpose flour, plus
more for dusting the work surface 2 teaspoons salt 1 cup warm whole milk (
about 110 degrees) 1/3 cup warm water (
about 110 degrees) 2 tablespoons unsalted
butter, melted 3 tablespoons honey 2 1/4 tsp (1 envelope) rapid rise yeast
The best thing
about these Peanut
Butter Marshmallow Squares, aside from the way that they melt in your mouth and leave you wanting
more (
more,
more!)
Adjust heat to slow simmer and cook uncovered until carrots and apple are tender,
about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little
more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little
more butter before serving.