Drain your soaked farro and add it to
the pot along with the salt and stock.
Not exact matches
Add the mushrooms and prunes to the
pot,
along with a pinch of
salt and freshly ground black pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.
In fact, right before I read this post, I literally just put a crock
pot together of those things
along with onions, garlic, left over boiled chicken, chicken broth and
salt.
Add the bell pepper and optional jalapeno pepper to the
pot,
along with two tablespoons of tomato paste and a teaspoon each of
salt & pepper.
Transfer the chopped tomatoes to a non-reactive medium
pot,
along with the brown sugar,
salt and red wine vinegar.
In a large
pot over medium - high heat saute the onion in the olive oil
along with the
salt - for a minute or until the onion begins to soften a bit.
Boil the potatoes in a large
pot of water
along with 1 tsp sea
salt for 10 - 12 minutes.
Place vinegar in a medium - sized
pot along with sugar,
salt, pepper, and star anise.
Directions: Trim the outer leaves and stems from brussels sprouts / Add to a
pot of
salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan
along with two sprigs of thyme / Cook onions until soft, not browned, and season
with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.
Drain the pasta and return to the
pot, off of the heat,
along with the butter, chopped parsley, and a pinch of
salt and pepper.
Cover the potatoes
with water in a heavy - bottomed
pot along with two teaspoons of table
salt.
Add the rice to the
pot with the lamb
along with the spice mix; season
with salt and cook, stirring until fragrant, about 30 seconds.
Set 3/4 cup cauliflower aside; add the rest to
pot along with cayenne and 3/4 cup cashews; season
with salt.
Add the mixture to the
pot,
along with the remaining broth, carrots, sweet potatoes,
salt, and cayenne (if using).
Put them in a large
pot along with garlic,
salt, thyme, bay leaf, peppercorns and enough water to cover them by 1 inch.
Add the reserved stock to the
pot,
along with the sauteed shrimp, fresh thyme leaves and a healthy pinch of
salt.
Put the
pot over medium - high heat and add 1 tsp of oil
along with the tomato paste, cumin, chili powder, 1/2 tsp of
salt and a pinch of pepper.
Remove ribs and stems from kale / Cook in large
pot of boiling
salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water
with tongs, chop and add to onions,
along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture
along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add
salt & pepper to taste / Top
with grated parmesan cheese and serve.
Once the celery root is cooked, add the cooked greens and the (raw) parsley into the soup
pot,
along with the
salt and pepper.
Quarter the onion and add into the
pot along with the garlic cloves and sea
salt.
To Make the Rice: Add the water, garlic powder, nutritional yeast, and
salt to a
pot along with the rice.
Add remaining tablespoon oil to
pot along with onion, bell pepper, garlic, 3/4 teaspoon
salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
Then drain your black - eyed peas and add them to the
pot along with the browned sausage and two mondo pinches of
salt.
When the oil is hot, add the tomatillos, garlic, onion, and jalapeño to the
pot,
along with a pinch of
salt.
Add that bean juice back in
with them
along with the onion, garlic, peppers,
salt, and veggie broth and bring the
pot to another boil.
Shred the chicken and add the chicken and diced cauliflower to the
pot,
along with the remaining ingredients: fish sauce, basil, parsley, coconut aminos, sea
salt, and pepper.
Once I've made these two things, I then take out a big
pot and put into it about 2 - 3 cups of tea, 1 - 2 cups of this cream and a litre or so of half - almond milk, half coconut milk,
along with some sugar - free chocolate, cocoa (or cocoa and cacao butter), sweetener, spices (like chai spice), flavorings like vanilla or caramel,
salt (I always add a little
salt to most sweets, it balances the flavor)... basically anything you think will be good in a [quote] mocha [/ quote] type drink (I even put small amounts of maca and other medicinal mushroom powders to up the nutritional value - but just a little, to avoid bitterness).
Heat chickpeas lightly in a
pot with a little water
along with a pinch of sea
salt and curry powder.
Add to the
pot along with a 1/2 teaspoon of
salt and some freshly ground pepper.
Return the peas to the
pot along with the butter, chives, lemon zest and juice,
salt and pepper.
4 When the pasta is ready, drain it
with the beans (reserving 1/2 cup of the liquid), then return the pasta and beans to the
pot along with the onion, sour cream or crème fraîche, thyme (if using),
salt, pepper, and the reserved water.