You'll also
need an extra cup of buttermilk.
Caffeine: The holidays can be exhausting and although you may
need an extra cup of Joe, be sure to keep your cats and dogs clear of caffeinated beverages, including coffee grounds.
Any stressed colleagues
need an extra cup of coffee or a snack?
Not exact matches
You may not
need four
cups of the sauce for your recipe, but you might as well make the whole batch; freeze
extra portions in small resealable plastic containers.
Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4
cups chicken or turkey broth plus a
cup or two of cold water (you'll
need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.
In order to make the muffins, you'll
need 16 ounces of macaroni elbows, 16 ounces of Cabot
Extra Sharp Cheddar, one
cup of Panko breadcrumbs or cornbread, Cabot Salted Butter, all - purpose flour, and hot milk.
2 tablespoons
extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1
cup grated orange - fleshed sweet potato 1
cup cashews, soaked for an hour 1
cup water, if
needed 2 tablespoons fresh lemon juice, or to taste
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons
extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if
needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2
cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
You'll
need just under 1/4
cup (3 Tbsp should do it) and you can always supplement any
extra needed with melted ghee or coconut oil.
For the salad, you'll
need a cabbage, four apples, three medium carrots, celery stalks, Cabot
Extra Sharp Cheddar (at least four ounces), and a half -
cup of chopped toasted walnuts.
Throw 1
cup of raw pumpkin seeds into a frying pan, no
extra oil
needed).
One day, I
needed to make something quick for a dessert and thought, why not substitute an
extra cup of flour for the cornmeal, and maybe a bit more sugar?
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus
extra if
needed * 1/2 large onion, thinly sliced * 1
cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3
cup Mexican - style sour cream ** * salt and pepper to taste
If you have to swap it out, you can try substituting sour cream, but you'll
need to increase the sugar a bit (maybe an
extra 1/4
cup?)
1
cup almonds 1/2
cup macadamia nuts +
extra for topping 1
cup medjool dates, pitted 1/2
cup coconut flakes + 2 tablespoons warm water, if
needed + coconut oil for greasing
Depending on what kind of flour you're using, you might
need an
extra 1/4 or 1/2
cup.
But cookies are just an
extra sweet thing that is completely unnecessary, considering the incredible amount of sweets there is going to be in this period, and overall just a cluster of flour and sugar that
needs tons of butter to stay together and taste good, so definitely not my
cup of tea.
I made them with 2
cups of whole wheat pastry flour and did find that when I was mixing the batter it
needed an
extra splash of milk, which I added with no ill effects.
Prep Time: 30 mins Total Time: 45 mins Serves 6 6
extra large / jumbo eggs 1/4
cup Buttermilk Ranch Dressing, more as
needed 2 teaspoons hot sauce, or to taste 1/4 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper, or to taste Finely chopped fresh chives (optional garnish)
3 medium overripe bananas, peeled and cut into large pieces 1/3 packed brown sugar 1 tbsp butter, cut into small pieces 1 1/2
cups whole milk (plus
extra for thinning if
needed) 2 tbsp sugar 1 tsp vanilla extract 1 1/2 tsp fresh squeezed lemon juice 1/4 tsp salt
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as
needed 1 small butternut squash, peeled, seeded and cubed (3
cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2
cup white wine (or 1/4
cup apple cider vinegar) 1 tsp.
2 tablespoons
extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as
needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3
cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4
cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp
extra virgin olive oil 2 — 4 tbsp water, as
needed * Salt and black pepper to taste
When I went to the top the ingredients read «2
cups water (plus
extra as
needed).»
1 tsp neutral oil (olive oil or refined coconut oil) 1 package of
extra firm tofu, drained and crumbled (no
need to press) 3 shallots diced or 1/4
cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1
cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water
1 block of firm or
extra firm tofu, drained and pressed (see notes below) 1/2
cup of chili sauce 1/4
cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1
cup of uncooked rice — cooked according to package directions 1
cup of shelled edamame, frozen with no
need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)
Keep in mind the recipe makes
extra sauce so you'll
need to remove two
cups or so before adding the shredded chicken back into the pot, otherwise your chicken will drown.
What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2
cups non-fat greek yogurt (recommend plain but if you
need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
What's in it: 6 large or
extra large eggs, 3 whole, 3 whites only 1 1/2
cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't
need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray
Maybe a little
extra liquid wouldn't hurt and I would say it does most likely
need 1/3
cup of honey instead of 1/4.
For the pâte brisée (pie crust): 1 1/4
cups all purpose flour, plus
extra for dusting 1/2 teaspoon salt 1 teaspoon sugar 8 tablespoons chilled unsalted butter (one stick cut into small pieces) 2 - 4 tablespoons ice water, plus
extra if
needed 1 egg, slightly beaten
1/4
cup unflavoured whey protein 1/4
cup ground almonds (plus a bit
extra, if you
need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds
You might
need to add an
extra egg and another 1/4
cup of milk to make the batter a bit thinner, for pouring consistency.
1
cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons
extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2
cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4
cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4
cups vegetable stock (recommend Imagine No Chicken broth) 2
cups water 2
cups bean cooking liquid, plus 1 more
cup if
needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2
cup flat - leaf Italian parsley leaves
1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3
cup /.5 oz / 15g loosely chopped fresh dill 1/3
cup / 80 ml fresh lemon juice, plus more if
needed 1/3
cup / 80 ml
extra virgin olive oil, plus more if
needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if
needed 1/2
cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3
cup / 2 oz / 60g / feta cheese, crumbled
Scroll down to get the full recipe but really all you
need to do is heat 1/2
cup extra virgin olive oil with a teaspoon of red pepper flakes.
Try a
cup of matcha green tea as an afternoon «pick - me - up» anytime you
need extra focus.
-- 1
cup of cooked chickpeas — 1 1/2
cups sprouts — 1 lemon (small squirt of lemon juice for each wrap)-- a few shakes of dried parsley per wrap — a couple pinches of sumac, for an
extra sour bite — 1 bunch of kale (optional), this isn't a usual addition to the wraps but I had some leftover kale that
needed to be used
Add an
extra 1/4
cup coconut milk if
needed until the mousse is a good consistency (it will thicken a little as it cools).
1
cup all - purpose flour 1
cup semolina flour 3 medium — large eggs 1 pinch salt 1 tablespoon
extra virgin olive oil water, as
needed (have a
cup of room - temp water standing by)
Out of the 1
cup + 2 tbs of liquid used in the recipe, I would reserve the 2
extra tablespoons of water on the side only if you
need it.
You'll
need 80 gm (1/2
cup) pine nuts 3
cups (firmly packed) basil 80 gm pecorino, finely grated 200 ml olive oil, plus
extra for brushing Finely grated rind and juice of 1 lemon 2 zucchini, thinly sliced lengthways on a mandolin 1 garlic clove, thinly sliced 2
cups (loosely packed) mint, coarsely torn 1
cup (loosely packed) flat - leaf parsley, coarsely torn 6 thick slices sourdough bread To serve: nasturtium flowers (optional), torn Method 01 Preheat oven to 180C.
Take 1/3
cup of oatmeal (not instant), 1/3
cup of low - fat (one percent, no salt added) cottage cheese and 3 egg whites combined with your sweetener of choice, 1 teaspoon of vanilla, 1 or 2 packets of stevia or a quarter scoop of vanilla protein powder if you really
need that
extra protein boost.
Since it takes awhile to cook, I always make
extra but for this recipe, you
need 2
cups cooked or 3/4
cup uncooked quinoa.
Sprouted flour (3
cups, plus
extra for rolling out dough) Baking powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or coconut oil, expeller - pressed and softened (1
cup) Organic cane sugar, coconut sugar or sucanat (1
cup) Egg, organic, pastured (1)-- NOTE: You may
need to add an
extra egg if the dough does not hold together Milk, raw, whole, from grass - fed cows, or coconut milk, full - fat (1 TBS)
Btw, today I experimented with the 1
cup chickpea flour with 3/4 c buckwheat (
needed a little
extra to get same consistency) WORKED FANTASTIC.
ground beef 2 tablespoon minced onions, plus
extra for garnish 1 teaspoon paprika 1 teaspoon black pepper 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon crushed thyme leaves 2 1/2
cups water (I just used as much as
needed, and added more when it cooked down.)
3 tablespoons (30 g) white chia seeds 1/3
cup (80 ml) water, more if
needed 1/2
cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2
cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus
extra for rolling 3 tablespoons (30 g) shelled hemp seeds 3 tablespoons (23 g) golden roasted flax seeds 2 tablespoons (15 g) almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon fine sea salt 2 tablespoons (30 ml) olive or grapeseed oil
You can do that by either melting 1/2
cup dark chocolate and mixing it into 1
cup of greek yogurt and 2 tsp vanilla (and
extra sweetener if
needed) or mixing greek yogurt with cocoa powder and sugar / sweetener to taste.
1/2
cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2
cup uncooked coarse bulgur 1/4
cup tahini 3 garlic cloves, minced or pressed 1/2
cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4
cup nutritional yeast 2 tbsp
extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as
needed 1 tbsp coconut oil 3
cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3
cups chopped red bell pepper (2 red peppers) 1
cup chopped snow peas 1
cup chopped tomato (2 small Roma tomatoes) 3
cups spinach, destemmed and roughly chopped