Sentences with phrase «of preserved»

For the 2007 Welsh Assembly election, however boundaries changed, and the region now covers all of the preserved county of Dyfed, all of the preserved county of Powys and part of the preserved county of Gwynedd.

As created in 1999, the region covered the whole of the preserved county of Dyfed, most of the preserved county of Powys and parts of the preserved counties of Clwyd and Gwynedd.

The decision to reduce Bears Ears is expected to set off a legal battle that could alter the course of American land conservation, putting dozens of other monuments at risk and possibly opening millions of preserved public acres to oil and gas extraction, mining, logging and other commercial activities.

Other parts of these preserved counties were within the Mid and West Wales electoral region.

Jay - Z and Beyoncé, who bought a house in East Hampton last year, object to a house and swimming pool planned on an adjacent property that their attorney says will block their view of the preserved field that both properties abut.

As created in 1999, the region covered the most of the preserved county of Clwyd, part of the preserved county of Gwynedd, and part of the preserved county of Powys.

In addition to our living collections, we have thousands of preserved specimens — from rare extinct species to common plants and animals.

Camp activities — including outdoor discovery and sports (led by the YMCA)-- will take place at Redbrook, a community inspired by nature that's set on 1,400 acres of preserved forest, fresh water, and cranberry bogs.

Oh — and I also added a little bit of preserved lemon.

Earlier in the month, I added two quarts of preserved lemons to the pantry shelves.

Spread half of preserved - lemon purée onto a large platter (save remaining purée and use as a sandwich spread or a dressing for roasted vegetables).

Or go in another direction and just use the fruit (adding a bit more), a generous drizzle of the syrup from a jar of preserved ginger, and some extra crushed nuts to keep the pastry from getting a soggy bottom.

Seasoned with the classic Moroccan spice ras el hanout and plenty of preserved lemons, Moroccan Chicken Soup is a unique and tasty warming soup.

So I made a big jar of preserved Meyer lemons.

Winnie, this quinoa lentil salad sounds so good — I love the combination of preserved lemon, black olives and smoked paprika, and the dark colored quinoa and lentils make this especially appealing!

The taste of preserved lemons can be described as sweetly tart and just a little salty.

What can I use in place of preserved lemons?

Fruit — Toss slices of preserved lemons in your next fruit salad to add another level of flavor.

I'm thinking this beautiful fennel dish would also be very delicious with the addition of very thin slices or dices of half of a preserved lemon.

Then I used some of the pear preserves (along with some of my Preserved Rose Petals) in Cathy's rugelach.

To «gotchabarbara»... the addition of your spices seems like a great idea (the black peppercorns, allspice berries, and cinnamon sticks), but it seems to me if you want the TRUE flavor of a preserved Meyer lemon, you would preserve it as directed, as the added spieces / aromatics might end up interfering with whatever you choose to do with them later.

You will yield 4.5 litres of preserved blueberries (less if you omit the water).

Have to try this along with the addition of preserved lemon and olives.

Seasoned with the classic Moroccan spice ras el hanout and plenty of preserved lemons, Moroccan...

The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low - fat alternative to olives.

I know I'll make it again, since I made the jar of preserved lemons and will need to use them up!

Oh my, love the sound of this — just put together a fresh batch of preserved lemon.

i love char kway tiao too, with lots of preserved radish for that extra crunch and loads of sambal balacan!

Cut into about 2 - inch lengths and briefly blanched in the microwave, I used them as the basis for a quick salad that also made good use of preserved lemons from my fridge, as well as lemon thyme and lemon verbena, both growing miraculously in my backyard, despite my oft - black thumb.

Chop the garlic, 1/4 cup of the preserved lemon, the rest of the cumin, half of the remaining parsley, and a pinch of salt together to mix.

For my crème fraîche I used two cubes of preserved or fermented bean curd.

I bought mine at Williams Sonoma and love it — I believe it does have citrus in it though in the form of preserved lemons.

and I've included the recipe here - a brothy, restorative barley soup with chicories punctuated with flecks of preserved lemon, a bit of chile confetti, and a silky dollop of creme fraiche.

Do you use the juice of the preserved lemons or the lemon itself?

I didn't have a fresh lemon, but I did have a jar of preserved lemons — have to start a new jar ASAP.

Remove and discard flesh of preserved lemon and keep the rind.

That first picture of the preserved lemons is gorgeous!

Ingredients: 2 T olive oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut into thin slices.

I am going to make another batch to use up the other half of the preserved lemon:)

I also followed the advice in the comments and didn't use the pith of the preserved lemon — that small tanginess made such a difference.

You know, I always wonder at the use of preserved foods in a dish and think that the cook might have used fresh if it had been available.

Winter is the right time to start a batch of preserved lemons.

So, about those preserved lemons: This isn't the first Moroccan dish I've made, but I've always been on the fence about the inclusion of preserved lemons.

I've faithfully made jars of preserved lemons, year after year, and it wasn't until I started experimenting with salad dressings and sauces that they gained a happy place in my kitchen.

but, by the time fall rolls around, the mostly empty jar of preserved lemons has worked its way to the back of the fridge, forgotten, which I usually find sometime later that winter, and lo and behold, it's been 12, 14 months, and they're still good.

Trader Joe's sells a jar of preserved lemons, which still languishes unopened in my pantry, but now I'm all excited to try my own.

I prepped 1/2 pint and pint - sized jars of preserved lemons for family and friends this holiday, then attached this recipe!

I added the juice and zest of one lemon (instead of preserved lemon), a little ground coriander, 3 tsp of harissa paste (bought in Paris and was looking for ways to use it), and a little zucchini for some green color.

The size of the preserved habitat is critical because of the ecological principle that increasing habitat size increases the chance of survival.

This is not a matter of personal preference, but of professional necessity, for the historian's task, as I said at the beginning, is to calculate the most probable explanation of the preserved evidence.