Sentences with phrase «much time for cooking»

Medical school doesn't leave much time for cooking, but I am so tempted to stop studying and cook!

It requires much time for cooking because of its less processed nature but can improve your health in several ways.

It requires much time for cooking because of its less processed nature..

It requires much time for cooking because of its less processed nature b..

Have been so busy this weekend catching up with house stuff and more importantly our allotment that I haven't had much time for cooking fun stuff.

The simplest rice we would get would be rice cooked in chicken stock and that quite rarely, maybe on one of those days when my grandma didn't have so much time for cooking, she did work full - time all her life after all and continued working long after she was actually retired.

Not exact matches

However, things changed when she went back to work for an old boss who had a thing for her (and somewhat began returning the favor after her husband began spending a little too much time cooking a certain drug).

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.

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

I would love to have this as a side for a party, but I won't have too much time to get things prepped and cooked before the actual party.

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...

While I love to take my time and cook elaborate meals for dinner, this is pretty much impossible during the week these days.

Needless to say, we prepped for the market the preceding day, and Tina made this beauty of a soup for lunch (a lot of times we take turns cooking lunch, or all cook together)... I suspect you'll love it as much as I did.

Ok, they were still delicious, just a little crunchier than I think they should have been, and you can see by picture how they cracked a bit.I think not cooking them quite as long would have eliminated some of the cracking.Next time I would refrigerate the dough prior to flattening them too, I don't know if it would help but it sounds like a good idea.All I can say is a little crunchy they were perfect for dipping in milk, and since I brought the cookies, you can bring the milk!Thanks so much for stopping by today, have a very cookielicious day!

So, as Ben comes to bed much later than me, I've set him the task of putting the oats in the slow cooker before he comes to bed with the hope that they will be delicious and ready by the time I get up for work.

Can I put them in the oven in two separate trays and if so what will the cooking time be?also if I do not use thyme and rosemary but instead opt for cilantro how much cilantro will I need?

I've only had mine for about a month or so now and make pretty much everything in it (on days I have time to cook!).

Not that it's a bad thing, but it certainly doesn't leave much time for the little things like taking a moment to yourself, catching up on your favorite TV show, or even cooking a homemade, healthy meal!

I added tropical papaya, much less sugar, a different vinegar, and cooked it for less time.

One complaint I hear from so many people is that brown rice takes too long to cook for regular weeknight meals, so even though it's so much better for you there's just not enough time.

Which makes this recipe a great and healthy choice for a weeknight dinner, when you don't have that much time to cook.

For sure try my Slow Cooker Sweet Potato and Cauliflower Soup and my all - time favorite Broccoli and Cheese Soup — Hope you adore them as much as I do!

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Like in years past, The Recipe Redux challenged us to Grab a Book and Cook this month and because I wouldn't want to break from tradition too terribly much, I reached for my newest Green Kitchen Stories cookbook and found a recipe on page 127 I've been tweaking for quite some time.

However, since I'd most likely be making this for myself and really 1 onion would suffice, then my cook time would likely be much less?

I've been wanting to make linseed crackers and a carrot dip for quite some time now... Ever since I had something similar at a restaurant I have been wanting to experiment on my own little twist — and your colorful pictures are giving me the last little push to the right direction I'll cook it tonight when the girls come over for dinner... Thanks so much for sharing!

Then I add in strips of kale, cook for however much time I've got at least half hour but an hour is better... and voila... super cheater white bean (very creamy) soup.

What puzzled me though is that you cook the lentis for so long — no matter what kind I use, they're always very much done after 10 - 15 minutes, and the sweet potatoes need less cooking time, too.

For me it's always been classified as one of the light desserts... I think nowadays most home French cooks (and also pastry chefs) make much lighter desserts than those from the Julia Child's times (though some can not be slimmed down, alas....).

Instead of olive oil I used Coconut Oil and I soaked the lentils in some water while I went to the store so that cut cooking time by a third and then halved the recipe (cooking just for myself — I can only eat so much!).

As much as possible, I'll make a small batch of something, because most of the time I'm cooking for only two people.

But, still i like your blog very much and will be cooking from it tomorrow, its time for some more butternutsquash:)

I am potato - free as much as possible for health reasons and I'm just learning gluten - free and vegan cooking (at the same time!)

Much love — Renee 10 Minute Cashew Maca Hot Chocolate (Vegan) Author: Renee Shuman (Will Frolic for Food) Prep time: Cook time: Total time: Serves: 2 - 3 servings This creamy, silky hot chocolate whips up quick!

I made it today and I have to say this recipe was right on time because I had exactly three over-ripe bananas and I couldn't waste much time on cooking because I have a lot of studing to do for a test, so otherwise I would probably throw them away!But this recipe was so easy and I had almost all the ingredients at home!I made the sugar version and I added cherries instead of blueberries (blueberries are not such a common fruit here).

The series kicks off with a Halloween dinner party featuring chef Jonathan Waxman at Barbuto serving up some of his beloved classic dishes, then with Jamie Bissonette at Toro, where guests will enjoy his delicious dishes including the Paella Mixta, Anne Burell at Phil & Annes Good Time Lounge goes family - style in Brooklyn, Justin Smillie at Upland serves up his much sought after slow roasted duck, Marcus Glocker at Batard with a crowd pleasing delicate seafood tortellini, Mario Batali at Del Posto with a lobster salad as part of a five course menu, while Joey Campanaro at the Little Owl includes diver scallops on the menu, Marc Murphy at Landmarc is set to cook braised shortrib, with Los Angeles chef, Vartan Abgaryan from 71Above preparing a very special meal at James Beard House, Scott Conant cooks for one table of guests at the chefs private loft, while Alex Guarnaschelli at Butter with her crowd pleasing crab cakes and scattered acres roasted chicken.

Two recipes come to mind as those that shock home cooks the first time they make them: mashed potatoes, for how much cream and butter is used, and granola, which also has a surprising amount of fat and much more sugar than expected in a healthful snack or breakfast.

24 hours is never enough, we always have lots of things to do but not much time, especially for cooking, for that reason, here there is a super quick and easy lentil spinach soup that you can make in a few minutes!

The broccoli doesn't need that much of cooking time that is why I just cook it in the microwave for a few minutes and then added.

The only fresh berry I had in my fridge was raspberries, but I have such a hard time cooking fresh fruit (I just think it's so much better for you fresh) so, I opted for frozen blueberries instead - 1 cup.

By the time I made waffles for the third time, I had a kitchen full of dirty dishes, paper towels all around, two bowls full of unused «failed» batter or better If I say «dough», and one batch tossed down the sink disposer, and I was standing there covered with as much flour as you can imagine, very much frustrated, thinking like a mad scientist where it went wrong while regular waffles with all purpose flour were cooking in the waffle maker for my dear kids, making me crave them that much more.

Needless to say, with life being so busy, I haven't had much time to cook anything interesting, but last week before I left (because one needs sustenance for the road!)

I think what I love most about this recipe is that you are pretty much preparing everything ahead of time, so when it comes time for cooking, you can just dump it all onto the pan and pop it in the oven!

Do you know how to much to adjust cooking time for the pressure cooker?

As much as I love cooking, on nights that we both happen to be home at the same time for dinner I don't want to be stuck in the kitchen for hours.

Pan-searing scallops is a much simpler process than you might think — especially if you consider that the cook time for this recipe is only around five minutes.

This is helpful when you will be away from home for long periods of time because today's slow cookers cook much «hotter» than they did a few decades ago.

Wouldn't it be a dream to have every meal of the week planned FOR YOU, complete with a MOBILE SHOPPING LIST tailored to how much time you have to prep / cook, how many times you want to cook, and what ingredients you want to cook with?