Once your wooden piece is dry, attach to the wood
slice piece using a glue gun.
Not exact matches
You can also
use fresh fruit and berries here, if
sliced or chopped into small
pieces.
Finally drain your beans and
slice your mushrooms into thin
pieces, place these in the frying pan that you
used to fry the herbs — this means that the mushrooms and beans will soak up the leftover deliciousness from the pan!
The only part of the tool that I struggled with was the food holder that you
use when you get down to the end
piece of that sweet potato or fennel bulb and can't continue
slicing it without risking the integrity of your fingers.
(2) Organic pork bacon
slices, diced (I
used about 2 generous Tablespoons leftover
pieces of thick bacon
pieces I bought for a song at the farmer's market)
piece of galangal, cut into thin
slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass,
sliced lengthwise and cut into 3 - 4
pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly
used), seeded and
sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms,
sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and
sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice,
sliced) 75g [2.6 oz] rice noodles 1 bok choy,
sliced in halves or small
pieces 1/2 carrot,
sliced into ribbons (
using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or
use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch
pieces 1/2 cup basil leaves, thinly
sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
Do you
use 16
pieces of bread, cut in half to make 32
pieces or 16 half
slices?
take the loaves out of the oven and
use a sharp knife to
slice each one into 12
pieces.
One of my favorite sweet treats that my mama
use to make, and one I still love today is taking a
piece of apple pie, topping it with a big
slice of cheddar cheese and putting it under the broiler until the cheese melted all over the pie.
Using a serrated knife and a sawing motion,
slice the roll into
pieces that are 1 to 1/2 inches wide.
3
slices Italian bread, torn into small
pieces (1 cup)(I
used whole wheat bread) 1/3 cup milk 3 oz.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch]
pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion,
sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or
use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Feel free the swap the shrimp for cubed
pieces of chicken or thin
slices of beef, or if making plant - based, cubes of extra-firm tofu.You can
use fresh or frozen shrimp in this recipe, just make sure to look for the peeled and deveined kind free of additives (like STP).
Slicing tip: if you can,
use a long serrated knife to cut through the entire package of rolls, leaving the top half of the rolls in one large
piece.
Using the tip of a smaller pairing knife, cut a small circle into the middle of the apple
slices, removing the core
pieces.
Using a very sharp knife of unflavored dental floss (which I
used here and prefer),
slice the doughy ends off of the roll and discard, then begin
slicing the rolls into equal sized
pieces; you should end up with around 12 rolls, or less rolls if you prefer them larger.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10
pieces okra, tops removed,
sliced 1 cup chopped pumpkin or squash (if out of season
use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Using a sharp serrated knife,
slice the dome shaped cake horizontally into two
pieces.
Hungry guests could scoop up the eggplant spread with a
piece of grilled pita; slimming friends could
use a celery stalk or a big
slice of carrot.
To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely
slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the ginger and garlic • Finely
slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the chile •
Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If
using the mushrooms, either tear into
pieces or leave whole
Chicken Recipe with Kancha Lonka Recipe & Image: Cooking From The HeartTime: 45 Minutes Ingredients: Chicken 600 gm (medium
pieces with bone) Green chilli 20 +4
pieces (I
used medium hot chillies) Coriander leaves 1 bunch Onion 2 medium (
sliced) Garlic 8 - 10 fat cloves Ginger 1 inch
piece 7.
I had sprouted wheat bread on hand so I
used 10
slices and tore them into bite size
pieces.
Roasted Root Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large yams, peeled and
sliced 3/4 ″ thick 2 leeks, washed and
sliced on a bias into 1/2 ″ thick
pieces favorite day - old bread (we
used Essential Bakery's Rosemary Diamante), cut into 1 ″ cubes mixed salad greens balsamic vinaigrette
Ingredients: 8 medium ripe tomatoes, I
used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into
pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
If
using fava beans,
slice them lengthwise to make 2 - 3
pieces.
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (
use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller
pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
12 ounces tiny whole green beans (I
used frozen Birds Eye brand) 4 strips bacon, cut in 1 - inch
pieces, cooked 1/3 cup dried cranberries or cherries 1/3 cup toasted nuts, such as
sliced almonds or hazelnuts (6 min.
Cook your sweet potato toast
slices and let the
pieces you're not
using cool.
Alternatively, if you're
using a brownie tin,
slice into 8 equal
pieces using a hot, damp chef's knife.
I won't bore you with how to make risotto, but for 2 people, the first
uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small
pieces and moved around until many of the
pieces are crisp; then add
sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.
So here's my tip: if you're
using a toaster,
slice the sweet potato as thin as possible, because thick
pieces will take forever to cook (like, pushing the lever down 4 - 6 times).
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4
slices of bacon, cut into 1/2 cm
pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before
using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly
slice it)- 1 2 - inch
piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I
used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly
sliced - 1 head of boy choy, cut and washed
3 pounds beef shank and / or chuck roast (I
used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch
piece ginger, thinly
sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots,
sliced
Top each with a
piece of ham, a pecan half, and a
slice of jalapeno if
using.
Easy Baked Whole Fish Ingredients: 3 whole fish (I
used wild white perch fish) 1 1/2 tsp salt 1 tsp black pepper powder 3 - 4 lemon
slices 1 - 2 Tbsp grass - fed unsalted butter — cut into
pieces
Was not a very large
piece of bread when
sliced, but not sure if that was due to the pan I
used or not.
2 teaspoons lemon zest (I like to
use a vegetable peeler to remove long
pieces of lemon zest and then thinly
slice these into slivers of zest)
Cook stirring occasionally until the mixture is about to boil, break down orange
slices into small
pieces using a spatula.
Ingredients 1 pound Brussels sprouts, trimmed and
sliced into three
pieces 8 ounces soba noodles (I
use Eden Organics 100 percent buckwheat because they are gluten - free) 1/4 cup Walnut Miso Paste (recipe follows) 1/4 cup finely diced rainbow chard stems (optional)
8 - inch
piece fresh ginger, peeled (
use the edge of a teaspoon to scrape off the skin) and
sliced crosswise into thin rounds
Slice zucchini and aubergine into 1 cm rounds, cut bell pepper into 4 - 6
pieces and place them in a single layer on a baking tray (I
used two trays).
* About 2 cups packed torn sourdough (or ciabatta) bread
pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and
sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to
use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
Use a vegetable peeler to
slice the seitan into very thin strips, then mix with all the spices and toss so all the
pieces are coated.
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and
sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size
piece of fresh ginger, peeled and
sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I
use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly
sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
Place another
piece of backing paper on top of the date mixture and
using a rolling pin, roll the two
slices together.
Ingredients: Salad 1 small butternut squash (2 lbs), peeled, seeded, and cut into 1 / 2 - inch cubes 1 ripe pear (I
used bosc), cored and thinly
sliced into strips 1 tablespoon extra-virgin olive oil 1/4 teaspoon sea salt 1 lb green beans, chopped into 1 / 2 - inch
pieces 5 oz / 142 g (6 to 8 cups) arugula 1 cup cubed sheep's or goat's milk feta cheese 1/4 cup hulled sunflower seeds
Use 4 slices of Bacon per Chicken Fillet by wrapping each piece around the Chicken until it is completely wrapped - use toothpicks to keep the Bacon securely in pla
Use 4
slices of Bacon per Chicken Fillet by wrapping each
piece around the Chicken until it is completely wrapped -
use toothpicks to keep the Bacon securely in pla
use toothpicks to keep the Bacon securely in place.