Sentences with phrase «oil or butter as»

If you need extra fat, add a spoon of good quality coconut oil or butter as topping.

In one of his seminars, in response to the question «what do I do if I like baking», he offered this as a solution: use dextrose as a sweetener, coconut oil or butter as a fat, and coconut flour, thus eliminating the toxins both you, Mat, Kurt and others often refer to...

So one way I like to lower the fat in baked recipes is to use a non-stick spray to coat the pan with very lightly instead of dousing it with oil or butter as many recipes call for.

Cook the pancakes on a frying pan at low - medium heat with some coconut oil or butter as you typically would with any regular ol' pancakes.

Use more coconut oil or butter as needed.

So one way I like to lower the fat in baked recipes is to use a non-stick spray to coat the pan with very lightly instead of dousing it with oil or butter as many recipes call for.

Not exact matches

Unlike most traditional biscuits, where butter or shortening are cut into the flour, this recipe uses vegetable oil and yogurt (or buttermilk) as the only fats.

Anyway, just wondering if you've tried this with coconut oil as substitute for either the butter and / or the vegetable oil?

And when replacing oil for butter in recipes such as pancakes, make sure to use a neutral tasting oil such as canola or vegetable.

COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or coconut oil 1/4 cup almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon

It also includes healthy, essential fats such as avocado oil, which may seem odd for a dessert recipe, but it's actually a perfect substitute for butter or oil; it is rich and buttery yet has a light enough flavor that makes it perfect for baking.

Bake the cake (or cupcakes) as directed on box (I used coconut oil in place of the butter, and almond milk in place of regular milk, and 2 eggs) yield is around 34 mini cupcakes

Additional markers include simplified product claims such as no artificial ingredients, all natural, 100 percent pure cocoa butter, and no palm oil or soy.

Admittedly, I love baking with zucchini as I feel it eliminates the need for excess oil or butter in recipes.

I had the two tablespoons listed as either ghee or coconut oil, when butter should also have been listed as an option.

If no liquid is called for, as in Bob's Red Mill GF Brownie Mix, use 3 eggs and 1/2 cup butter or coconut oil.

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

Rather than using coconut oil, use lard or butter or margarine... if using the latter two increase the amount a little as they are not pure fat.

I am trying to avoid using butter, to keep it as healthy as possible, but my options are either coconut oil, or olive oil.

For any given recipe, it is likely that a fat source as either butter or an oil will likely be used in building the base.

When making pies or flaky pastries, we recommend using coconut oil in its solid state, just as you would for butter or shortening.

I avoid processed fats, like margarine or canola oil, but whole fats from olives, avocados, coconuts, seeds, nuts, and humanely raised animals (butter, lard, suet, schmaltz) are a necessary part of the diet, and lead to feeling full in ways that allow people to cut down on sugar (which is less healthy, as you say).

Did you know you can use mashed bananas as a substitute for some or all of the butter or oil when making cookies or some baked goods?

Many oven roasted nuts recipes uses egg whites as a coating but you can make an egg - free version with extra butter or coconut oil.

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

Dip them in butter and cinnamon sugar and you have churro bites that are just as good as at the fair without the third degree frying burns or all the calories from the oil.

Hi Dear, as a real Hungarian housewife I can tell you that the Hungarian goulash «gulyás» is NEVER made in olive oil or butter.

1/2 cup coconut oil or butter, softened ** (I might consider adding 1/4 cup more fat, as they weren't quite as «chewy» as I generally prefer.)

Remove the zucchini to a bowl with tongs or a slotted spoon, attempting to keep as much of the butter and oil mixture in the pan as possible.

3 tbsp olive / coconut oil / vegan butter (doesn't have to be melted, as long as it's soft or at room temperature)

Frittata: 1 tablespoon of Cabot Unsalted Butter 1 tablespoon olive oil 3 cups seasonal vegetables such as summer squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1 teaspoon kosher salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper

Adding shea butter or cocoa butter might help, as these have a higher melting point than coconut oil.

1 head garlic Extra-virgin olive oil, for drizzling 4 tbsp butter 4 sprigs fresh thyme 2 cups fruity red wine, such as Gamay or Barbera Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped

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

Spread with extra butter or coconut oil as needed.

I don't know if it's because I eat right, but I've used either pure shea butter, argan oil, or coconut oil as skin moisturers for over a decade.

Nonstick vegetable oil spray 2 cups all - purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 1 teaspoon vanilla extract 1 large egg yolk 6 ounces high - quality bittersweet or semisweet chocolate, chopped 1/2 cup (about 3 ounces) finely chopped red - and - white striped hard peppermint candies or candy canes 2 ounces high - quality white chocolate (such as Lindt or Perugina)

I am heartened by your site as many GF uses potato starch, peanut butter or oil.

Pour batter onto a pan with coconut oil or grass - fed butter, just as you would with regular pancakes.

1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt

Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

Other notes: I like to serve this with a green vegetable, such as green beans or broccoli, steamed and tossed with a little olive oil or butter spread and lemon juice.

As far as the cooking fats go, if you like to cook with ghee or clarified butter, you can substitute that, or even coconut oiAs far as the cooking fats go, if you like to cook with ghee or clarified butter, you can substitute that, or even coconut oias the cooking fats go, if you like to cook with ghee or clarified butter, you can substitute that, or even coconut oil.

1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower

4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)

Ingredients (serves 4) 2 tablespoons vegetable oil 1 large onion, peeled and chopped 400g Carnaroli rice 1 glass white wine 2.5 litres chicken, fish or vegetable stock, as appropriate 80g butter * 110g grated Parmesan or Gran Padano * sea salt ground back pepper

olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill, and thyme for garnish - optional

2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper

I'm sure turkey will be just as delicious — you might want to add a little more butter or some olive oil though so they aren't too dry!

The second time I used coconut flour as well, but I added about 1/3 cup of milk (you could use coconut milk) and 2tbs of melted butter (could use coconut oil or perhaps even avocado) and I also added some semisweet chocolate chips.