1/2 cup butter 6 - 8 tablespoons flour 3 — 3 1/2 cups milk 1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12 thick slices of roasted turkey 8 - 12
slices of toast Extra parmesan 8 - 12 strips of cooked bacon
Not exact matches
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus
extra 1 1/2 teaspoons
toasted sesame oil (I used a hot -
toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus
extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh,
sliced 1/2 inch thick handful
of Thai basil leaves,
sliced (or regular basil, no big deal!)
Eat this soup with a couple
slices of toast, for an
extra dose
of cozy.
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds —
toasted, plus
extra for garnish 4
slices of lime — to serve
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups)
extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion,
sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4 cup
of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece
of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
Before I went to a Barre3 class, I had a
slice of Aldi organic honey oat
toasted then drizzled with
extra virgin olive oil and seasoned with salt, pepper, and dried Italian herbs.
I didn't do this, but next time I would add some
toasted nuts
of some kind — chopped walnuts or
sliced almonds — for
extra crunch.
for the sage + walnut pesto: 1/4 cup
of sage leaves, stems removed and loosely packed 1 cup
of spinach leaves 1 small clove
of garlic,
sliced 1/3 cup
of walnuts, lightly
toasted about 1/2 teaspoon
of salt pepper 1/3 cup
of extra virgin olive oil for the oatmeal: 1 cup
of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups
of water a pinch
of salt a drizzle
of olive oil
To make the the mojo picon sauce add a 1/2 inch thick
slice of baguette bread and 2 cloves
of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the
toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove
of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon
of smoked paprika, 1/2 teaspoon
of dried cumin, 1 teaspoon
of white wine vinegar, 2 tablespoons
of water, 1/4 cup
of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
raviolis (see headnotes) 2 - 3 tablespoons
extra virgin olive oil, divided fine grain sea salt 2 small yellow onions, thinly
sliced 2 cups
of chopped swiss chard or kale, deveined 2 tablespoons fresh lemon juice, and zest 2/3 cup hazelnuts,
toasted and chopped 1/4 cup Parmesan cheese, freshly grated (optional) 1/4 cup chives, minced
3/4 cup coarsely chopped cashews,
toasted 1 cup water 1 1/4 teaspoons salt, divided 6 (4 - ounce) skinless, boneless chicken breast halves 1 teaspoon freshly ground black pepper Cooking spray 1/4 cup finely
sliced onion (I added
extra onion) 1 (8 - ounce) package
sliced baby bella or button mushrooms (I added 1/2
of another package) 4 cups cooked whole wheat pasta Chopped parsley (optional)
Start with thin
slices of brioche, and
toast until
extra dark.
My perfect egg salad sandwich recipe is much simpler... whole grain wheat
toast is a must,
of course, but add
sliced olives to the egg mixture - they provide much flavor without the need for
extra salt, and all you really need is pepper.
I usually end up
toasted the
slices to eat, and that takes care
of the
extra moisture.
The fruit needs very little else when it's
sliced and layered on
toast, but if you've got ricotta or mascarpone and a bit
of black pepper, plus a drizzle
of honey for
extra sweetness if you need it, you're going to be very happy, indeed.
You'll also probably have a little
extra, so I recommend saving it and sprinkling it on your smoothie bowl, morning yogurt or even atop a
slice of almond butter
toast.