Sentences with phrase «much more cooking»

And double that for integrated, but then you get much more cooking space and an appliance that genuinely doubles as a proper oven.

Anyway, the point I'm getting to is, while sometimes this level of organization can be indicative of a mental condition, sometimes it can also be really helpful when your dietary lifestyle requires so much more cooking and meal planning than most people's.

I eat much more cooked vegetables, i cut the very fibrous ones very small, crosswise the fibers.

Not exact matches

I've started to see how much more versatile vegetables are to cook, eat raw and prepare.»

Furthermore, Cook has spoken on a variety of hot - button issues including diversity, immigration, and much more.

Built in collaboration with The Culinary Institute of America, The Professional Chef is much more than a typical recipe app, giving home cooks the tools to be semi-professional at home.

It also provides users with more than 500 recipes that fit their nutritional preferences and consider how much time is available to cook.

Women in the developed and, to some extent, the developing world are spending much less time in unpaid household work, especially in tasks like cooking, cleaning, and laundry, and much more time in paid work.

Customers asked Alexa for cooking related advice more than nine times as much this year compared to last holiday season.

For personal use — drinking, cooking, bathing and sanitation — Jewish settlers consume more than four times as much water as do West Bank Palestinians, who average only 88 liters per person per day.

We document everything we cook and eat on Facebook now, more information that anyone had ever wanted, and those guys supposedly cooked up Jesus so much after the fact.

... If Aristotle had been a cook, he would have written much more.

Even people with less than a high school education today recognize the priority of the brain over the blood, so much so in fact, that in the movie, Hannibal (about a cannibalistic serial killer), the thought of slicing out tiny parts of a person's brain, cooking them in a pan, and serving the pieces to that person to eat has become in the public's mind a more disturbing image than, say, serving a person a glass of their own blood to drink, which appears relatively tame in comparison.

Next time I will add more cacao even though I did it to taste and the mix was chocolatey in its raw form — just not so much when it was cooked.

Salad for President — always so much good stuff on this website, like Leif Hedendal cooking salad at the David Ireland House, Yuri Shimojo's home and Japanese Crudité Recipe, Laila Gohar's food as installation art and more

I'm so happily settled now though and will be cooking more than ever as I have the best kitchen, which is inspiring me so much.

I stuck to the recipe and it was fine, I found the blue berries and banana kept it moist but it wasn't the same texture as normal pancake batter, much more like a wet peanut butter prior to cooking.

It's fun and efficient, and usually much more affordable to approach day - to - day cooking this way.

While The Vibrant Table focused on creativity in plant - based cooking, Simply Vibrant is much more focused on the everyday.

I have to tell you though that «three servings of quinoa» has left me with no idea of how much to cook or more precisely how much this recipe is calling for.

It reminds me of a much more refined version of the «slop» we used to cook on Fairmont Street... heeeehehe

Continuum cooking makes renewable dishes so much more enjoyable, because you'll feel like every meal is a fresh new dish.

Food becomes so much more flavorful, just by cooking it on the grill.

Since the oats aren't exposed to heat they don't soften up nearly as much as they would if cooked, thus maintaining a very chewy, hearty texture that I happen to love, but if you're looking for something a little more similar to cooked oatmeal, I'd recommend substituting rolled (also called old - fashioned) oats.

I was in a hurry and no boil is always what my mom used, but I am much more of an adventurous cook than my mother ever has been, bless her heart!

Chap chae was one of the first foods my partner's Korean mom cooked for me, before I had become accustomed to the more pungent dishes in Korean cuisine, and I have loved it ever since — so much that I had to learn how to make it myself!

There has been a lot of great cooking and some baking (with much more to come) so I promise a flurry of posts when I get the chance to sit down and create them!

This week has gotten away from me... All this prep for one HUGE day of cooking a feast has left me without time for much more.

It's holiday time and that means I am cooking much more than usual -LCB- and that says a lot -RCB- and most of the time I am cooking for a crow...

ohhh i love super natural cooking so much, i can only imagine how much more relevant this would be for me!

She was very much a fast food girl in a season of taking care of herself - in part by learning to cook and eat cleaner, so it felt even more special.

I have made some delicious sauces with dried chilies, soaking and pureeing them or toasting them and grinding them with other spices, but this sauce is way more flavorful than its ingredients suggest and much friendlier for a busy cook.

I ended up with much more than 12 muffins, put the additional batter in an ungreased loaf pan and cooked it a bit longer, it came our rather easily also.

The COSORI pressure cooker is in fact much more; it also functions as a slow cooker, rice cooker, steamer, sauté pot, yogurt maker, food warmer and oven (for baking).

The cookbook is much more casual cooking than his restaurant and features recipes that he makes for family and friends at his vacation cottage.

For the most part, I cook and bake with coconut oil, which helps get a lot more of it into my diet without much effort.

In contrast, the iron in plant foods is much more likely to be pulled out in the processing or cooking of foods.

Unfortunately I cooked orzo the other day and wasn't a big fan of it... I don't know what I was expecting... but it was just like some kind of «Mexican pasta» (semillitas de melon is the name in Spanish) which I love but more like in a «soup» kind of thing... not so much drier... this looks delicious though... could it make me try Orzo again?

It's also took quite a bit longer to cook obviously because there's so much more batter than should be... This needed to be baked in a larger pan.

Pork tenderloins are one of my favorite proteins for many reasons: they're quite mild, so they are very much a blank canvas and work with a multitude of flavors; they cook pretty quickly; they're lean and healthy; one tenderloin is pretty much the perfect size for us, with my husband eating a bit more than me and my son eating a bit less.

I liked the way I was eating so much more than cooking from «diabetic cookbooks» that favor artificial ingredients and try to make healthier versions of old stand - bys that never quite measure up.

thank you for your taste tests, your recipes and the detail you provide (e.g. dry active vs. rapid rise... finding it in the market, let alone knowing the difference makes me feel so much more confident about cooking!).

You are aiming for a slightly softer, but still quite raw, potato as they are nicer if the majority of the cooking comes through oven roasting (they cook much more quickly than normal potatoes).

The same ingredients could be sautéed together in the butter or a little olive oil and served tossed with freshly cooked pasta, wilted spinach and a little grated parmesan for a much more appetising and lower fat meal.

I cook more from scratch and seldomly go out to eat, my problem is I eat to much of what I cook and those late night snacks are hard to resist.

But, all kidding aside, I love your writing and cook books are so much more than about the food — they're about the love of the food.

We initially consumed a lot of processed alternatives, not so much these days as we have become more confident in our plant based cooking.

Knife selection is key to kitchen safety and can help you enjoy cooking and prep much more!

I just have to get used to much more fat with my cooking...

Mastering The Art of Vegan Cooking: Over 200 Delicious Recipes and Tips to Save you Money and Stock Your Pantry is the newest publication from Annie and Dan Shannon, the duo behind the fun, welcoming, and warm vegan blog, Meet the Shannons, and if it had been published way back when we were first starting out, our transition to veganism would've likely been much more seamless.