I haven't tried it with red wine... it seems like it would work, although if the wine is more dry than white maybe add a couple
more teaspoons of sugar to compensate.
Not exact matches
After 45 minutes, stir in 1
teaspoon of brown
sugar and let cook for 5 minutes
more.
Grab a Big Gulp - sized serving and you've got the equivalent
of more than 17
teaspoons of sugar — about the same amount as in four Betty Crocker chocolate cupcakes!
Tips for eating
more: If you're put off by the sour taste
of grapefruit but don't want to add refined
sugar to it, try half a
teaspoon of raw, organic honey spread along the top
of half a grapefruit.
Unfortunately, the
sugar content is far from it (
more than a
teaspoon of sugar per cake).
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons
sugar (or
more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated
sugar (we used the latter but use less if you're sensitive to
sugar) 1/2 cup water Juice
of 2 limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less for a barely detectable bite,
more if you'd like it
more present) Pinch
of sea salt
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3
teaspoons finely minced fresh basil 1
teaspoon fleur de sel, plus
more for sprinkling 1/4
teaspoon freshly ground pepper 4 eggs 1/4
teaspoon cream
of tartar 2 tablespoons
sugar 1 cup grated parmesan cheese, plus
more for sprinkling Position a rack in the lower third
of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part
of the oven so they would not burn).
1 - 12 ounce block
of firm Silken Tofu (drained) 1/2
of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly
more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown
sugar (this is not a really sweet custard, so add another 1/4 cup brown
sugar if you prefer) 1
teaspoon vanilla extract
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).
1/2
teaspoon ground cinnamon 1/4
teaspoon ground cardamom 1/4
teaspoon ground nutmeg Dash
of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups
sugar 1/3 cup light corn syrup 1/2 cup water 1
teaspoon baking soda 4 tablespoons butter 1 1/4
teaspoons sea salt, plus
more for sprinkling
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
2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered
sugar, sifted, plus
more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1
teaspoon salt In the bowl
of a stand mixer, combine the butter, powdered
sugar, and vanilla seeds.
The World Health Organisation currently recommends that not
more than 10 %
of your daily calories come from free
sugars (added
sugars)-- this would equal about 12 level
teaspoons for an average adult, though they have recently been reviewing this and pushing for a new limit
of just half that amount — to below 5 %.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2
teaspoons cinnamon, 1/2
teaspoon ground ginger, 1/2
teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no
sugar added, add
more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown
sugar or maple syrup if you have a sweet tooth).
(I add only about a
teaspoon of sugar for 5 onions, you can add
more.)
2 cups
sugar (1/2 cup per pound
of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend
more] 1 1/2 cup apple cider vinegar 1
teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1
teaspoon) 1
teaspoon celery seed
1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners»
sugar, sifted 1
teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4 cup milk
of choice 1 tablespoon grated lemon zest,
more to sprinkle on top, optional
Only change I made was added a little
more Worcestershire sauce and added a
teaspoon of brown
sugar at the very end.
Pie filling 5 - 6 cups sliced, peeled apples (you might want
more or less depending on the size
of your pie plate) 1 tablespoon cinnamon 1
teaspoon nutmeg 2 tablespoons flour 1/4 cup brown
sugar
8 large eggs 1 1/2 cups (300 g) white granulated
sugar plus 1 tablespoon
more for sprinkling 1/4
teaspoon salt 1/8
teaspoon cream
of tartar 1/2 cup whole milk 1/4 cup honey plus 1 tablespoon
more for glaze 1 1/2 cups (210 g) all purpose flour zest
of 1 medium lemon finely grated 2
teaspoons of culinary quality matcha powder (optional for marbling)
2
teaspoons coconut oil 1/8
teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus
more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated
sugar or cane
sugar pinch
of salt 1/4
teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
200g Spelt flour 200g Whole wheat flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown
sugar, plus
more for sprinkling 3 loaded tablespoons
of Honey A tablespoon Anise liquor (see above) A tablespoon
of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2
teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash
of Vanilla
2/3 cup half - and - half +
more for brushing, very cold 2 tablespoons honey zest
of 1 lime 2 tablespoons granulated
sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries
While I think I'm adding only a
teaspoon of sugar, I'm probably adding a lot
more.
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2
teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown
sugar 3/4
teaspoon salt Dash
of white pepper 1/2
teaspoon habanero powder (or
more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2
teaspoon mustard seeds 1
teaspoon fennel seeds
1 cup 2 % Greek yogurt, plain 1/2 cup cane
sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added
more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1
teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use
more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2
teaspoons baking powder 1/2
teaspoon baking soda 1/2
teaspoon sea salt 1/2
teaspoon cinnamon cinnamon -
sugar or turbinado for sprinkling on top (optional)
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners»
sugar 1/4
teaspoon salt 1/8
teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1
more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine
sugar 2 tablespoons fresh lemon juice 1/8
teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners»
sugar, salt and baking powder in the bowl
of a food processor and pulse a few times.
zest
of 1 Meyer lemon 1/4 cup granulated
sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/4
teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces 3/4 cup heavy cream +
more for brushing, very cold
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3
Teaspoons of baking powder 1/2
Teaspoon of salt 2
Teaspoons of cinnamon 1
Teaspoon of cardamom 1/2
Teaspoon of ginger 1/4
Teaspoon of cloves 1/4
Teaspoon of all spice 3 Tablespoons
of butter, melted +
more for pan 2 Tablespoons
of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3 Tablespoon
of pure maple syrup 1
Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2 Cup
of brown
sugar 1
Teaspoon of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and browned.
Add the balsamic vinegar, salt and pepper (include a
teaspoon of sugar if it tastes too tart) and cook for 5
more minutes.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or
more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1
teaspoon sugar (or to taste) zest
of 1 lime 1/4
teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
I added a 1/2 tablespoon
more of the balsamic and about a
teaspoon of ground cloves and used only 1/2 cup
sugar.
That's 19g over the NHS» RDA and the equivalent
of 15
teaspoons of sugar, about 2 chocolate bars (think Mars or Double Decker), and
more than a big can
of Coca - Cola.
If anything,
more sugar (like 1/4 cup) and another
teaspoon of vanilla extract.
The most simple
of glazes is 1 cup powdered
sugar to 2
teaspoons of lemon juice (
more or less juice depending on how thick you want your glaze).
A series
of studies printed in the American Journal
of Clinical Nutrition found that adding a heaping
teaspoon the brown powder to a starchy meal may help stabilize blood
sugar and ward off insulin spikes, which allows your body to metabolize carbohydrates
more efficiently.
2 pounds red potatoes, scrubbed and diced 1/4 cup + 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2
teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2
teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or
more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2
teaspoons salt, divided Plenty
of freshly ground black pepper
2 cups fresh squeezed tangerine juice 1 1/4 cups
sugar (plus 1/4 cup
more if needed, adjust to your taste
of sweetness) 2 cinnamon sticks, broken in half 2 12 oz bags fresh unsweetened cranberries, rinsed zest from 2 tangerines 2 Jonagold or Gala apples, peeled and diced 2 tablespoons water 2
teaspoons corn starch
I did make some minor modifications: - Used the entire can
of black beans drained (which added about a 1/2 cup
more)- Used Erythritol instead
of sugar (70 %
of sweetnes
of sugar)- Added one
more tablespoon
of maple syrup to «sweeten the added beans» - Added 1/4
teaspoon baking soda - Topped with walnuts The kids loved it and could not tell it was whole wheat and bean loaded.
BLOOD ORANGE AND CLEMENTINE GALETTEwith Cardamom Creme Anglaise by Catie 4 blood oranges 2 clementine or tangerines zest
of 1/2
of a lemon 1/2 + 1/4
teaspoon of sugar, plus
more for sprinkling on crust 1 pie crust pastry (I used the recipe using eggs) egg wash Pie Crust: Makes one single pie crust.
The company has claimed to have eliminated 2.6 billion
teaspoons of sugar and
more than 60 billion calories from its food products since 2015, and cutting 7.4 %
of sugar from its confectionery range.
For the crust: 1) 1 cup
of almond meal 2) 1/2 cup
of tapioca flour / arrowroot flour 3) 2 tablespoons
of coconut flour 4) 3 tablespoons
of coconut oil, liquified 5) 2 tablespoons
of milk 6) 1 egg, whisked 7) 1
teaspoon of brown
sugar +
more for sprinkling over prepared dough
Ingredients: 3/4 cup
sugar, plus
more for pan 1 1/2 pounds fresh whole - milk ricotta cheese, pureed in a food processor until smooth 6 large eggs, separated 1/4 cup all - purpose flour Finely grated zest
of 1 orange or 2 lemons 1/4
teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's
sugar for dusting
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons
sugar 5 tablespoons cide vinegar 1 1/2
teaspoons salt, plus
more for seasoning Freshly ground pepper 1 lb
of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
I used coconut palm
sugar, it's low glycemic, natural, and safe for diadetics, I halve the maple syrup and add the coconut palm
sugar, add vanilla extract, add 2
teaspoons more of cinnamon.
3 ripe avocados 1/4 cup honey,
more or less if you like, you can also use unrefined
sugar if you prefer 3 tablespoons dark cocoa powder zest
of two organic oranges Juice
of two oranges, you can use
more if you like 2 - 3 tablespoons triple sec or Cointreau, optional 2
teaspoons real orange extract, optional
Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons
sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little
more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon
of butter from above) 1
teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1
teaspoon baking powder 3/8
teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8
teaspoon cinnamon
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus
more for topping — 50 g coconut flower
sugar (you can substitute with cane or Muscovado
sugar)-- 1
teaspoon alkaline free baking powder — 1/2
teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1
teaspoon pure vanilla extract)-- pinch
of sea salt
6 - 7 cups vegetable stock, water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or
more to taste grated zest
of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1
teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)