I used about 1-1/2 t. of Lawry's seasoning salt instead
of plain salt.
Use in place
of plain salt on roast meat, chicken, or vegetables for a burst of fresh herb flavour.
Not exact matches
It became finally evident that only in the complete isolation
of the West could they enjoy this freedom, so they braved the hardship
of the long trek across the
plains and desert mountains to the valley
of the Great
Salt Lake.
But my favorite is always the
plain semi liquid Khichdi
of rice and lentils with just
salt and black pepper in it.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish
Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t
salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups
of liquid to a light simmer — this can be
plain water, any broth, clam juice, tomato juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces
of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears
of asparagus when in season.
FOR THE TZATZIKI SAUCE 1 cup
plain yogurt 2 tablespoons chopped fresh mint (I subbed parsley) 1 teaspoon minced garlic 1/2 teaspoon
salt Squeeze
of fresh lemon juice
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup
plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher
salt 5 cups chopped kale 1 (14 - ounce) can hearts
of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (
plain) flour 75g sugar 115g unsalted butter, room temperature, cut into small pieces 1/4 tsp
salt stick
of marzipan (optional, or you can add 125g slivered almonds instead)
Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached
Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
Plain Flour (where to find unbleached
plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch
of Salt
-LSB-...] bunch
of salads, salsas... I also ate them
plain with a sprinkle
of sea
salt.
My standard recipe for a batch
of plain popcorn is: 1 1/2 tablespoons coconut oil + 1/2 cup popcorn kernels + 1/2 - 1 teaspoon kosher
salt.
Broccoli - Cauliflower Bake 1 head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets
Salt and pepper to taste 1 can condensed cream
of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat
plain yogurt also work) 1/4 cup grated parmigiano reggiano cheese
1 1/4 cups
of All - Purpose Flour (King Arthur Flour is preferred) 1 cup
of whole wheat flour (again KAF) 1.5 teaspoon
of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon
salt 1 teaspoon baking soda 1/2 teaspoon
of baking powder 1 cup
of vanilla Chobani yogurt (or
plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce 1/2 cup
of light brown sugar 1 teaspoon vanilla extract 2 cups
of shredded carrots (I used organic) 1/2 cup
of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
plain.
I ask because I know how important
salt is as a seasoning in simple,
plain bread but how much is too much considering the amount
of yeast and the small amount
of sugar?
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1 tsp vanilla extract, 1 1/4 cup
plain flour, pinch
of salt.
3/4 cup
of Greek yogurt (I used
plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1 teaspoon
of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2 teaspoons
of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon
salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
This the glue for the spinach 1 cup
of plain yougurt — strained through cheesecloth — or you can use greek yougurt which is thicker lemon zest — 1 tsp lemon juice
of 1 lemon cilantro chopped finely
salt and pepper
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2 cup
plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped fresh dill 1 clove
of garlic, finely minced Juice from 1/2 lemon
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon
salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cila
salt 1 egg 1/2 cup water
Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cila
Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot
Plain Greek Yogurt Juice
of 1 lime 2 tablespoons chopped cilantro
Beet & Horseradish Salad 3 medium - sized beets (Golden beets this time — I guess it's obvious)
Plain horseradish to taste (I used about 2T) 1/2 t Dijon mustard 1 t sugar Salt & Pepper to taste 2 T red wine or apple cider vinegar 1/2 — 2/3 C yogurt & / or sour cream (a mix of plain yogurt & mayo w
Plain horseradish to taste (I used about 2T) 1/2 t Dijon mustard 1 t sugar
Salt & Pepper to taste 2 T red wine or apple cider vinegar 1/2 — 2/3 C yogurt & / or sour cream (a mix
of plain yogurt & mayo w
plain yogurt & mayo works)
Ingredients: 1/2 cup
plain Greek or any full fat yogurt / 1/3 cup mayonnaise / 1/3 cup buttermilk / 1 clove garlic, minced (if you happen to have some green garlic, use it instead) / 1T fresh lemon juice / huge bunch
of fresh chives /
Salt & pepper / 1/4 t sriracha or your favorite hot sauce, to taste, optional.
Serves: 4 Nutrition: 248 calories, 7.5 g fat (0 g saturated fat), 14.36 g carbs, 8.6 g sugar, 2.3 g fiber, 32.7 g protein (calculated with 2 %
plain greek yogurt, 1/2 cup
of pistachios with shells and 1 teaspoon
of salt and black pepper)
It may be topped with a variety
of light toppings such as
plain olive oil and sea
salt, herbs, cheese, vegetables or even fruit.
I sprinkled some
of our favorite fry seasoning on these (Steak «n Shake's seasoning) but feel free to use whatever you prefer — chili powder, paprika, garlic powder, or just
plain salt and / or pepper — these fries are tasty any way you eat them!
Cook for a few minutes and add lentils and the rest
of the chicken stock, let this simmer for another 10 minutes, add
salt to taste and serve with a dollop
of plain yogurt and a sprinkle
of fresh cilantro and green onions
1/2 cup sugar 1/2 cup brown sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2
of a tetra pack) 1/4 cup cold unsweetened
plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon
salt 1 teaspoon vanilla extract 2 cups pecan halves
1 1/4 cup
plain Greek yogurt 1 garlic clove pressed 1/2 tsp honey 1/2 tsp onion powder 1/2 tsp plack pepper 1/2 tsk Sambal Oelek or Siracha chili sauce 2 pinches
of salt 1 pinch
of cayenne pepper 3 strands
of chives chopped
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan
salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g
plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
1/2 cup
of plain yogurt, preferable Greek style yogurt 1 tsp
of dried dill 1 clove
of garlic 1 tsp
of olive oil 1tsp
of lemon juice
Salt White pepper
Gather all
of your ingredients to make the marinade: Cabot
Plain Greek Yogurt, garlic (finely grated), lemon juice, fennel seed, fresh thyme (chopped), kosher
salt, pepper, and fresh rosemary (chopped).
1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp
salt 1 large egg 1 large egg yolk 1 cup full fat
plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest
of 1 lemon or lime 12 tsp
of kiwi - lime marmalade (or jam / preserve / marmalade
of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered sugar
4 cups (500 grams)
of plain flour 1 cup (200 grams) water, or as needed 4 tablespoons (50 grams)
of softened lard or butter Pinch
of salt 10 ounces (300 grams)
of a young Pecorino cheese, cut into cubes Zest
of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table
salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1 cup
plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch
of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g)
plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.
FOR THE CHICKEN 2 cloves garlic, minced Juice
of 1 lemon 2 teaspoons red wine vinegar 2 tablespoons extra virgin olive oil 2 tablespoons
plain lowfat yogurt 1 tablespoon dried oregano
Salt and pepper, to taste 2 - 3 boneless, skinless chicken breasts, sliced
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g)
plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
toppings: fresh mint, toasted sesame and / or pumpkin seeds,
plain yogurt (seasoned with a bit
of salt)
But since the FIL has me covered, there's lots
of tomato sauces, salads, and just
plain sliced pieces sprinkled with sea
salt, pepper and drizzled in olive oil, eaten up in great batches.
FOR THE TZATZIKI SAUCE 16 ounces
plain lowfat yogurt 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded 2 cloves garlic, minced 1 teaspoon white wine vinegar
Salt and pepper, to taste Juice
of about 1/4 a lemon Extra virgin olive oil
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional) For the dip: 1/3 cup
plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups
of sliced potatoes), cooking spray, two cups
of warm water, Cabot Two Percent
Plain Greek Yogurt (or you can go with Cabot
Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot
Salted Butter, King Arthur flour, minced garlic, thyme leaves,
salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
Combine olive oil, lemon juice, tahini, spices and
salt until smooth and pour over the cooled beets, toss and serve alongside fresh greens with a drizzle
of plain yogurt or a few chunks
of goat cheese.
I have found that the Tofutti cream cheese liquifies when powder sugar is added and the closest I get is by using non-dairy
plain yogurt or the tofutti sour cream with some lemon juice, powdered sugar and earth balance margarine with vanilla and pinch
of salt.
Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container
of plain greek yogurt -1 / 4 cup coconut milk - juice
of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon
of salt - more to taste
I offered her a
plain chicken wing (don't worry, I deboned it for her), as well as a piece
of chicken with my sweet
salt and malt seasoning.
But really, I think I might prefer the
plain version with just a sprinkle
of crunchy
salt mixed throughout.
Sifted in 175g
plain flour (half wholemeal, half white), 80g brown rice flour, a pinch
of pink Himalayan rock
salt and 1 rounded tsp ground cinnamon.
Ingredients - 2 tsp instant yeast - 1 cup lukewarm water - 1/2 Tbsp sugar - 3 1/3 cups
of all - purpose flour - 1 tsp
salt - 1 tsp
of baking powder - 2 1/2 Tbsp
of cooking oil I used avocado oil - it's neutral tasting - 4 cloves garlic grated - 1/2 cup
of plain Greek yogurt
1 1/2 cups spelt flour 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp
salt 2 TBL butter, cold and cubed 1/2 cup
plain, whole milk kefir 3 TBL maple syrup zest
of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices)