While the rice cooks, toss together the dried peaches, almonds, olive oil, and
salt in a large serving bowl.
Not exact matches
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients
in a
large bowl 3) Squeeze lime juice over ingredients, add
salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets
in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them
in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9)
Serve dip with toasted tortilla chips
Stir the celery, 3/4 teaspoon
salt, and the remaining ingredients together
in a
serving bowl large enough to hold all the potatoes.
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher
salt.
Serve in large bowls and top with butter (or CF sub) and
salt, and your choice of sweetener.
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger
Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a
serving bowl Directions: Place extra virgin olive oil
in a
large soup pot on medium heat.
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter
in large skillet on medium heat / Add onions, rosemary and
salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture
in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before
serving.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon
salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1
large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon
salt whipped cream, for
serving Start by making the pastry: combine flour, confectioners» sugar,
salt and baking powder
in the
bowl of a food processor and pulse a few times.
Method: Roughly chop all veggies Combine with oil,
salt and pepper
in a
large mixing
bowl Massage each piece to coat evenly
in olive oil Roast at 400 degrees for 40 - 50 minutes
Serve, smile and enjoy the favorites of fall.
1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and
salt)
in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
in a
large bowl and mix them together 4)
In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
In another
bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the
bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir
in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve wa
in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted
in the center comes out clean and muffins are golden on top 9) Serve wa
in the center comes out clean and muffins are golden on top 9)
Serve warm
While the ravioli is cooking, stir together the sun - dried tomatoes, hazelnuts, arugula,
salt and pepper
in a
large serving bowl.
In a
large serving bowl, combine the beans, nectarine, tomato, zucchini, chopped basil, mint, and cilantro, drizzle with 1 1/2 tablespoons olive oil; season with
salt and pepper, and toss gently.
Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing
in a
large bowl / Cook farro
in 7 C of water or broth: bring to boil,
salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into
bowl with citrus dressing / Mix and let cool a bit / / Stir
in dried fruit,
larger pieces chopped coarsely / Refrigerate / Before
serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or cherries / Can be
served at room temperature on a bed of coarsely chopped kale that has been lightly dressed
in a little more of the citrus dressing.
In a
large serving bowl, gently mix the red onion with balsamic vinegar,
salt and pepper.
Before
serving, combine the chard (or kale) and lemon juice with a pinch of
salt in a
large bowl (or on a
large serving platter).
Shrimp Fra Diavolo
serves 4 adapated from Giada DeLaurentis Ingredients 1 pound
large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon
salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2
large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp
in a medium
bowl with 1 teaspoon of
salt and red pepper flakes.
In a large bowl (this can be the bowl you plan to serve the salad in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper
In a
large bowl (this can be the
bowl you plan to
serve the salad
in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper
in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with
salt and pepper).
Ingredients ~ 1.25 lb ground chicken 1/4 c hoisin sauce 3 green onions, finely chopped
salt, to taste avocado, for
serving Method
In a
large bowl, mix together all the ingredients (minus the «cado).
Mexican inspired chickpea
bowl (4 - 6
servings): 2 cans chickpeas 2 cans white (or black) beans 1
large avocado 1
large can corn (organic) 1
large white onion Chives (gressløk) Tahini Spices:
salt, pepper, cummin, paprika and turmeric (gurkemeie) Coconut oil Heat the coconut oil
in a pan, and add the chopped white onion.
Just before
serving, toss rice and radishes with dressing
in a
large bowl; season with
salt and pepper.
Spray a shallow 9 - inch pie dish and set aside - Crumble tofu
in a
large bowl with your hands until it looks like feta cheese - Stir
in nutritional yeast, mustard, onion and garlic powder, turmeric, plus
salt and pepper until well combined - Mix
in veggies - Transfer mixture to pie dish and pat down firmly with a spatula until nice and tight - Bake for 20 - 25 minutes until the top is firm and slightly brown - Let frittata cool for 5 minutes on the counter before
serving - Place a dish over top and quickly, but gentle, flip frittata out Blueberry Spelt Pancakes (from Engine 2 Diet) Who doesn't love pancakes?
Shrimp Fra Diavolo
serves 4 adapated from Giada DeLaurentis Ingredients 1 pound
large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon
salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2
large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp
in a medium
bowl with 1 teaspoon of
salt and red pepper flakes.
Heat up a
large skillet on medium heat with a little butter and olive oil (this ones for the patties) combine and mix
in a
large bowl the cooked veggies, zest, sea
salt, egg and almond flour, turkey meat and sausage (removing the casings) With your hands make patties to about the size of your palm or smaller (I make them smaller for my kids) Add the formed patties to the skillet and let them cook until the rim of the patties are white Flip (add the cheese if desired) and cook for another four minutes
Serve