Mine did mot use cooking
oil or butter for the pan, but something called «palmin».
Dinner: family roast chicken: 60 - 100g of roasted starchy vegetables such as potato, carrot, kumara, beetroot, onions, parsnip, or pumpkin, 1 - 2 cups of non-starchy vegetables such as steamed silverbeet, broccoli, zucchini, cauliflower with salt, olive or avocado
oil or butter for fats, one chicken leg (100g meat), skin on or off.
If you cook with
oil or butter for your pancakes, you're making a hyrdocarbon based oil film across the entire first surface of the pancake, effectively sealing the voids created at the evaporation of liquid into the batter matrix.
Sure,
oil or butter for cooking them but not in the mixture!
Just make a smooth paste of two pieces of small size tomato and one large / medium size onion and fry in a wok with refined
oil or butter for 3 - 5 minutes.
1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable
oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
Not exact matches
But here we make it a tad more special and extra delicious by cooking the oatmeal with pure apple juice / cider, spices,
butter or coconut
oil and chopped almonds
for extra rich flavor and texture.
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt
or plant yogurt 80 ml / 1/3 cup coconut
oil,
butter or olive
oil 10 fresh soft dates, pitted and mashed 3 large eggs (
or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2 cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
Put the nut
butter and coconut
oil in the food processor and mix
for 1 minute
or so.
I have very sensitive skin so I use cacao
butter or almond
oil for my skin instead of lotions and face creams.
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)
1/4 cup (56 g) unsalted organic grass - fed
butter, slightly softened (
or clarified
butter or coconut
oil for strict paleo)
Once you've got your mixture you need a lovely hot frying pan (critical
for success) and a dollop of coconut
oil (
or butter if you tolerate dairy) to cook the pancakes in.
No
butter,
oil,
or flour needed
for this recipe!
I would love to try their popcorn
butter or the sunflower
oil... actually, any of their wonderful products... and thank you
for the recipe!
Anyway, just wondering if you've tried this with coconut
oil as substitute
for either the
butter and /
or the vegetable
oil?
Microwave white potatoes with a spray of
oil (
or butter or olive
oil)
for 1 minute.
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable
oil 2 eggs, at room temp 1/2 C sour cream
or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt
for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted
butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
And when replacing
oil for butter in recipes such as pancakes, make sure to use a neutral tasting
oil such as canola
or vegetable.
Olive
Oil or other 1/2 Cup Non Dairy Milk, I used unsweetened Soy
for this Blend all ingredients in a food processor, slowly, scrapping down sides until smooth
butter is formed.
Here's my revamp: 2 tbsp unsalted
butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola
oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar
or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and /
or parsley, finely chopped - 1/4 cup grated cheddar
or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
The fish: Halibut
or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat
for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive
oil and 1 T
butter into a non-stick sauté pan / When
oil is hot, add the fish / Sauté cod on medium high heat
for 3 — 4 minutes per side, halibut at lower heat
for 7
or 8 minutes per side / Add a piece
or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
Meanwhile... Make the crust: — Mix together almond and cashew meal (
or whatever you have) with a mix of honey and coconut
oil (
or you can just do one
or the other
or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready
for it — Pour in the hot blueberry mixture — stir in some fresh blueberries
for fun!
* replace the
butter in the filling with melted vegan margarine
or just more rapeseed
oil to make the recipe suitable
for vegans
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.
* 1 tablespoon olive
oil * 1 tablespoon organic
butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch
or two of red pepper flakes * course sea salt * cooked quinoa (
or pasta),
for serving * fresh parmesan cheese
for serving - optional
I would recommend substituting a liquid
oil (like almond
or jojoba)
for about half of the coconut
or cocoa
butter.
3 cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave
or maple syrup 1 teaspoon vanilla A pinch
or two of salt 3 tablespoons lecithin 3/4 cup coconut
oil or coconut
butter
For Grandma Betty's «Sauce» * 1 Large
or 2 medium cloves garlic, pressed 1/2 teaspoon salt 2 Tablespoons extra virgin olive
oil or melted
butter * 1 - 2 Handfuls fresh herbs, chopped (I like parsley)
Brush with melted
butter or oil and serve warm
for best results.
No need
for butter or oil.
Admittedly, I love baking with zucchini as I feel it eliminates the need
for excess
oil or butter in recipes.
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
1 pound fettucine 2 tablespoons kosher salt 3 tablespoons unsalted
butter 1 pint Brussels sprouts 1/2 cup pecans, coarsely chopped 4 slices prosciutto
or Serrano ham Freshly ground black pepper White truffle
oil,
for garnish (optional)
To make these rolls dairy free, use substitute the
butter for a dairy free alternative
or oil (I use avocado
oil).
Tacos:
Butter, lard, duck fat,
or refined, expeller pressed coconut
oil (2 - 3 TBS)-- where to buy coconut
oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef
or chicken stock, ideally homemade,
or store bought organic (4 cups)-- click here
for my beef stock recipe; click here
for my chicken stock recipe Arrowroot
or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade
or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
I personally just use it like I would use
butter or oil for recipes and cooking.
For this recipe
or any others, you simply replace the
butter or oil with coconut
oil in a 1:1 ratio.
For sticky ingredients, I coat my measuring cups with
oil or butter so the stuff slides out better.
To cook
or bake with coconut
oil, simply recipe any recipe that calls
for butter or oil for coconut
oil in a -LSB-...]
The same ingredients could be sautéed together in the
butter or a little olive
oil and served tossed with freshly cooked pasta, wilted spinach and a little grated parmesan
for a much more appetising and lower fat meal.
For extra flavor, toss the steamed butternut squash with salt, pepper and a little bit of olive
oil,
butter or Parmesan cheese after cooking.
It's an ideal medium heat cooking
oil (350 °F),
butter substitute
for baking, and a wonderful spread
or topping
for bread, vegetables, and popcorn.
1/2 cup canola
or other vegetable
oil 1/2 cup vegan
butter, softened 2 1/2 cups demerera sugar
or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (
or another 1/2 cup nondairy milk, but I prefer sour cream)
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.
Vegans - you can easily make this vegan by using coconut
or olive
oil in place of the
butter called
for.
Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut,
or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1 cup)
butter or avocado
oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...
When making pies
or flaky pastries, we recommend using coconut
oil in its solid state, just as you would
for butter or shortening.
Let it cook
for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the
oil or butter in a large deep pot / Add onion
or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with
oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.