They definitely lived up to my memory of the
Field Roast version, even with about 40 % fewer calories and 83 % less fat.
I really like the simplicity of this
lemon roasted version, sprinkled before serving with some salty capers and crunchy pumpkin seeds for contrast.
Unrefined peanut oil is generally for cooking,
with roasted versions used for flavoring much like toasted sesame oil.
I wanted to switch it up and instead of doing
a roasted version or a shaved salad, I could fuse the two and create a brussels sprout salad with hot bacon vinaigrette.
The first recipe is
my roasted version which has fared very well in taste tests.
This roasted version is very easy to make: crisp - tender carrots, lightly caramelized and flavored with rosemary, thyme, and parsley.
You could also make
a roasted version and just quickly hit roasted cherry tomatoes into the pan with the olive oil and garlic before using the sauce.
As it turns out, the same holds true for
this roasted version of fried chicken.
I go for the lightness of my Golden Chicken Broth in spring and summer, but
this roasted version is my sipper of choice for fall and winter.
Hainanese chicken rice is possibly one of Singapore's most beloved hawker food, and as a typical kid I loved eating
the roast version (whereas my parents with their grown up palates appreciated the poached version).
Pumpkin soup is one of my favorite and
this roasted version look so delicious.
I need to fix that immediately since
this roasted version sounds amazing.