Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few
small crumbles of butter the size of peas.
A small crumble of feta cheese adds a bold flavor to a Greek salad, but is also a nutritious topping.
Not exact matches
Best Quote: «With the collapse or
crumbling of some behemoth industries and the rapid rise
of startups, apps, and websites, marketing will need to get
smaller — it will need to change its priorities.
Yet
small businesses, which provide two out
of ever three jobs in the U.S., are major users
of our
crumbling infrastructure, Mills said, adding that the disrepair is slowing down growth.
And you keep hearing, years on end, even on thatSunday you sit in the parking lot
of the
small Episcopal church after the Baptist - based ministry you felt God call you to do has
crumbled, and you are so vacant and so wavering that you tell God you're done, you're empty, and God tells you to walk into church.
Butternut & Kale Filling 1
small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese,
crumbled
To assemble,
crumble 1
small brownie in the bottom
of a
small dish or wide mouth cup.
To make the salad add 2 cups
of bagged spinach into a shallow bowl, thinly slice 1
small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl,
crumble about 4 ounces
of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1
small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1
small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2
small onion, thinly sliced 1
small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese,
crumbled 2 large eggs 3/4 cup heavy cream
- I added a
small pinch
of rosemary - I used a little nutritional yeast in place
of parmesan - I didn't have quite enough sourdough bread so I
crumbled in a piece
of homemade cornbread to finish it off
Ingredients: - 2 sweet potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz
of Brussel sprouts, sliced in half - 1
small onion, thinly sliced - 5 oz
of candied pecans, -
crumbled goat cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts
of: dijon mustard, whole grain mustard, and honey.
Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then
crumble into
small pieces, discarding any that aren't completely dry / Mix with an equal amount
of sea salt — mine was about 2 teaspoons
of each, leaves and salt.
Mix together the granola
crumble in a
small bowl and add it on top
of the muffins.
Mix the
crumbled saffron threads with the sherry in a
small bowl, and set aside for them to steep while you assemble the rest
of the dish.
1 tsp neutral oil (olive oil or refined coconut oil) 1 package
of extra firm tofu, drained and
crumbled (no need to press) 3 shallots diced or 1/4 cup
of a yellow onion, diced 2 - 3 cloves
of garlic, minced 1
small zucchini, cubed or 1/3
of a medium zucchini 1
small bell pepper or 1/2
of a large, diced 1 cup
of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp
of turmeric powder 1/3 tsp
of smoked paprika 1/4 tsp chili powder 1 tbl
of water
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon
of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into
small crumble; once the beef has slightly browned, add in a couple
of pinches
of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch
of salt if needed, and set the mixture aside for a moment, keeping warm.
CHOP or
crumble bacon into
small pieces and put in medium bowl; add pork, 3 tablespoons
of barbecue sauce, Tabasco sauce, salt and onions; mix gently to combine.
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1
small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup
crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze
of fresh lemon or drizzle
of balsamic vinegar - optional
1/3 lb baby arugula 1/2 pint blueberries 1 red apple 1
small shallot 30 g
crumbled feta cheese pumpkin and sunflower seeds edible flowers and herbs
of your choice
2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1
small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two
of us) 1/2 cup feta cheese,
crumbled 1 tablespoon chopped flat - leaf parsley Warm pitas, for serving
Cut cold butter into
small pieces and
crumble into the flour mixture until butter pieces are the size
of small peas.
Once quinoa has cooled, add any combination
of the following: 1 red or yellow bell pepper, diced 1 cucumber, diced 1 jar pitted kalamata olives, halved or cut in thirds 1 can artichoke hearts, quartered or
smaller 1/2 red onion, diced basil, chopped optional: 2 chicken breasts, poached and chopped optional:
crumbled feta cheese
Crumble the duck foie - gras and mix with
small slivers
of Parmigiano Reggiano cheese fresh from the refrigerator to avoid that it melts...
I didn't
crumble it too
small as I like the bigger burst
of flavour.
2 - 3 big handfuls
of tortilla chips 1/4 cup / 1.5 oz / 45 g
crumbled feta 1
small (watermelon) radish, sliced paper thin 1/2 avocado, sliced
Make your
crumble topping by mixing all the
crumble topping in a
small bowl and
crumble some over the top
of each muffin, the
crumble is kind
of wet but once it bakes it has a nice crisp to it!
Shredded,
crumbled or even a
small slice
of your favorite cheese would work.
Ingredients asdf 1
small eggplant (8 oz), cut into 1 - inch chunks 8 oz tempeh cut into 1 / 2 - inch cubes 1 winter squash, peeled and diced Grated zest
of 1
small lemon 1 tsp fine - grain sea salt 3 medium cloves garlic, smashed 1/2 tsp red pepper flakes 1/3 cup pomegranate molasses 1/3 cup extra-virgin olive oil 1/3 cup chopped fresh cilantro 1/4 cup
crumbled ricotta salata (or feta)
Break the
crumble topping into
small pieces and sprinkle
crumble topping over the top
of the pears.
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into
small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads,
crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning
To assemble, coarsely
crumble the cooled cookies into the bottom
of 8
small ramekins.
Add the remainder
of the ingredients above and pulse until everything is combined; the result will look like
small crumbles.
Squeeze the water out
of the bread cubes and
crumble into
small pieces as added to bowl.
For the peppers: 6 - 8 large peppers (poblano, banana peppers, etc.) 1 tbsp neutral oil 1
small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh,
crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix
of cranberries, blueberries, and cherries) zest
of one orange
If you're in a hurry, you can replace the crispy tortilla strips with a
small handful
of crumbled tortilla chips.
This
crumble's had a Swoon Food makeover, it's entirely grain and dairy free, made with cashews, almonds and coconut flakes, and is sweetened with just a
small amount
of rice syrup.
If the bread is too stale to cut with a knife, you could try my trick
of placing it in a bag (mine usually comes in a paper bag already), keeping the bag closed with one hand, whacking the bread with a mortar (or something else heavy, a hammer is a good one) until the bread
crumbles into
small pieces inside the bag.
Real Talk: If you REALLY don't want to bother with the layering, serve this in
small bowls, cups, or clear jars as individual parfaits (a spoonful
of pumpkin mixture, a spoonful
of cream, with
crumbled graham crackers and candy on top).
The addition
of compost, or other organic material such as aged manure, clusters the
small clay particles into lumps that will improve drainage and aeration and will make the soil easier to work and more friable (easily
crumbled).
♥ 3
small - med zucchini, grated, drained (this is about 1 1/2 cups once drained) ♥ 4 brussels sprouts ♥ 1/2 red onion, diced or grated ♥ 1 can cannellini beans, rinsed and drained ♥ 1 ounce vegan cheese,
crumbled ♥ 2 tablespoons flax ♥ 2 tablespoons chia seeds ♥ 2 tablespoons almond meal ♥ 2 tablespoons sunflower kernels ♥ 1 tablespoon smoked paprika ♥ 1/4 tsp Salt ♥ 1/4 tsp pepper ♥ Tomato Ketchup or sauce
of choice ♥ 1/2 avocado ♥ 1
small garlic clove ♥ 1 tsp smoked paprika ♥ Juice
of half a lemon ♥ 2 tbsp almond milk ♥ 1/4 red bell pepper ♥ 2 basil leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings: Avocado, red bell pepper, sliced onion, spinach, etc
2/3 cup dried mung beans (green) 4 Tbsp olive oil 2 cloves garlic 1 tsp cumin 1 tsp coriander 1 tsp crushed red pepper 2 Tbsp white wine vinegar 3 large carrots a pinch
of sugar 1 1/2 cups cilantro lemon juice / lemon zest
small handful
of feta cheese,
crumbled
1 bunch
of kale 1 can
of chickpeas 1 Tablespoon
of olive oil optional: cumin, smoked paprika 2 carrots 1 teaspoons
of olive oil 1 - 2 teaspoons tahini 1 - 2 teaspoons lemon juice optional: 1 clove
of garlic salt and pepper to taste optional:
small handful
of crumbled feta cheese
The second ingredient is a 1/2 cup
of crumbled blue cheese (obviously), which is mixed with three ounces
of cream cheese, then combined with the liverwurst and two teaspoons
of minced onion, a comically
small amount that factors out to be about 1 minced - size piece
of onion per strawberry.
I ate the cauliflower crumb crusted chicken fingers over a simple salad, and topped with a
small amount
of dressing and some
crumbled blue cheese.
1
small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks 1 large egg 1 garlic clove, minced Few gratings
of fresh lemon zest 3 ounces
crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter 3/4 teaspoon table salt or more to taste 1/2 teaspoon baking powder Olive oil for frying
In a
small bowl roughly
crumble with your hands the crumb
of bread.
For example you would put little cubes
of cooked sweet potato for the baby to pick up or you can just let them eat what your eating (
crumbled up hamburger,
small pieces
of cooked broccoli, or some brown rice).
With its array
of historic buildings, the
crumbling landscape
of downtown Jamestown offers poignant reminders
of a
small city that was once a jewel
of the Northeast.
To serve, put spaghetti squash on a plate, top with some wilted spinach, then a piece
of chicken, some
crumbled bacon and the asparagus (chop into
small pieces).
Pour 1/2 cup
of the water into a
small bowl,
crumble in the yeast, and sprinkle with the sugar.