Pro tip: Slice your citrus into wheels if you're looking to create a nice meal presentation, but if you're on - the - go, chop up the fruit into
smaller cubes for easier mixing.
Cut
smaller cubes for very small dogs.
Not exact matches
I cut them all into
small cubes, place them on a baking tray and bake at 180C
for an hour with a generous sprinkling of paprika, dried herbs, cinnamon and pink salt plus a drizzling of olive oil.
Garnish the reserved 1/4 of apple — cut in
small cubes pumpkin seeds — optionally soaked and dehydrated
for extra crunch drizzle of chili olive oil (optional)-- olive oil mixed with chili powder fresh mint or cilantro leaves
For other soft herbs with
smaller leaves, try stuffing them into ice -
cube trays with a little olive oil.
For the Mango Avocado Salsa: 1) 1 mango, peeled and cut into small cubes 2) 2 medium - sized avocados, peeled and cut into small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to ta
For the Mango Avocado Salsa: 1) 1 mango, peeled and cut into
small cubes 2) 2 medium - sized avocados, peeled and cut into
small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato,
cubed 5) 1/2 lime,
for the juice 6) Salt & pepper to ta
for the juice 6) Salt & pepper to taste
Finely chop the onion and fry on a medium heat with a splash of oil
for about 5 minutes, then add two cloves of minced garlic and 2 mushrooms chopped into
small pieces (1 / 2 cm
cubes).
Chop the veg into
small cubes and then boil
for around 15 minutes in lightly salted water, so it is fluffy on the inside and drain.
2
small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more
for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch
cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch
cubes -2
small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1
small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called
for.
1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into
small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out
small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones
for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into
small cubes 3) Saute red bell pepper
cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel
for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
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) Chop onions and garlic 2) Cut beef livers into
small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or
small bowl / dish 10) Chill in the fridge
for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
I cut the bread into
small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (
for a richer crouton, could also sprinkle with parmesan cheese).
Cutting the
cubes into
smaller pieces also increases the surface area of the beef, making more room
for the other flavors.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1
small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in
small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra
for serving Preheat the oven to 150 °C / 300 °F.
for grilled summer vegetables 1
small italian eggplant (about 2 cups when cut into big
cubes) 1
small zucchini (about 2 cups when cut into big
cubes) 1/2
small red onion (1/4 of a large red onion) 3/4 cup cherry tomatoes 4 sprigs fresh thyme, leaves stripped
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice Pinch of cumin 2 tsp olive oil 1/2 cup feta (
cubed) Extra olive oil
for drizzling Coriander or flat leaf parsley to serve In a
small frying pan place olive oil and fry garlic til golden.
FOR THE CROUTONS: pre-heat oven or toaster oven to 350 degrees F. Chop bread into
small cubes, drizzle with garlic - spiked butter with a pinch of salt, and toss to coat.
1) Cut beef into
small cubes 2) Chop onions, bell peppers, tomatoes and carrots into
small pieces 3) Stir - fry
cubed beef in a wok
for a few minutes until brown, then set aside 4) Stir - fry onions and carrots until carrots are slightly soft 5) Add in chopped bell peppers and stir - fry until peppers are cooked 6) Add in tomatoes and mix 7) Add in browned beef and mix well, pouring in soy sauce and salt to taste 8) Serve hot with a side a rice
1 big broccoli stock, or 2
smaller 1/2 zucchini 1/2 cucumber 4 - 6 apples, depends on size and need
for sweetness 1/4 -1 / 2 lemon 1 avocado 15 almonds Ice
cubes
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streu
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut into
small cubes 1 pie crust dough round 1 egg, beaten (
for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streu
for the egg wash) 3 teaspoons cold water (
for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streu
for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel
So I thought, I should probably share my gram measurements
for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one
cube (42g) of fresh yeast) 125g warm water 450 (works
for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl
for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a
small shallot, chopped 14g salt
Mini Apple Pie with Puff Pastry Recipe & Image: Dee Na Time: 1 Hour 10 Minutes Ingredients
for Apple pie Filling: 4 cups of
small cubed apple (i used green apple) 1/4 cup sugar (i used brown sugar, if needed u can add more sugar according to ur -LSB-...]
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients:
For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
For the aubergine and cauliflower curry: 25g raw grass - fed butter (
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into
small florets) 1 aubergine (
cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch
cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch
cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch
cubes (about 3 - 4 cups) 1/2
small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste
For vegetarian version: 2 cups roughly chopped portobello mushrooms
For non-vegetarian version: 3 lean turkey italian sausages
200 ml Almond Breeze ® Unsweetened Almond Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop of 0 % Natural Greek Yogurt (
for extra protein) 1 generous teaspoon of Coconut oil — see info below half a
small Avocado — see info below Blueberries and Strawberries - antioxidant rich half teaspoon Cinnamon — lowers blood sugar levels Almond milk ice
cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up
for a couple of minutes till smooth.
2 1/2 cups all - purpose flour 1 teaspoon salt 1 tablespoon sugar (only
for sweet pies, omit sugar
for savory pies) 1 cup (2 sticks) unsalted butter, chilled and cut into
small cubes 1/4 to 1/2 cup ice water
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp
For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns
For the green chile queso: 16 ounces white American cheese,
cubed 1
small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 2 cups of So Delicious Strawberry Ice Cream 2 cups of frozen strawberries (I buy fresh and put in freezer) 2 cups of ice
cubes 3 - 4
small fresh basil leaves (grab a few extra and set aside
for garnishing) 1/2 cup of frozen blueberries (again, I buy fresh and freezer myself) Directions: 1.
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.
Sooooo, since i had a
small pumpkin that came in our farm share... I
cubed that up, and sauted the onions peppers garlic, til soft, then added the pumpkin
cubes and browned it up a bit
for flavor, and then made the recipe but did it on the stovetop.
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork,
cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3
small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer
for 30 minutes.
5
small green chillis, stems removed 5
small red chillis, stems removed 2 pounds lamb or goat meat,
cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions
for garnish 3 teaspoons rice flour
for thickening (optional)
With a sharp knife,
cube the meat into the
smallest pieces you have patience
for, saving all juices.
Ingredients: 2 cups dry lentils (rinsed and pick over
for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium
cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (
small dice) 1 parsnip (
small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
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
2 - 3
small to medium beets — peeled and
cubed 2 garlic cloves — minced sea salt 2
small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves
for garnish
12 to 16 ounces penne pasta 1 1/2 cups
small broccoli florets 1
small carrot, thinly sliced 1
small zucchini or yellow squash, cut into 1 / 4 - inch
cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (
for garnish)
For the stuffing: 1 recipe Southern - Style Cornbread, cut into
cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion,
small diced 2 - 3 stalks celery,
small diced 1 bulb fennel, trimmed and
small diced 2 large baking apples, peeled and
small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
25g raw grass - fed butter (
for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into
small florets) 1 aubergine (
cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter
for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or coconut aminos
for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1
small handful of mint, chopped 1 avocado cut into 1 ″
cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
For the Cake: 4 cups (482 grams) all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cloves 1 1/2 cups (340 grams) unsalted butter, cut into
small cubes, at room temperature 2 1/2 cups (496 grams) granulated sugar 2 eggs 4 cups (904 grams) unsweetened applesauce
Wegener + Stapel GmbH (Hall 5, Stand C65) with its new Flexpick +, will be exhibiting a complete system
for small and medium - sized enterprises with ranges between 5,000 and 12,000
small - volume products including material flow hardware (warehouse
cube and materials handling technology) as well as warehouse management and material flow control software.
For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter
For the Marzipan Blondies 165g (3/4 cup) butter,
cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into
small pieces
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into
small cubes) Sliced jalepeno (optional) lime (
for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut into 16 even - sized
cubes 1
small zucchini — cut into diagonal slices Onion slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges
for serving) 2 tablespoons finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper
Ingredients
For the avocado ranch: 1 ripe California Avocado, peel and pitted,
cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper
For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a
small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
I just made these, some I did in ice
cube trays
for a
small treat and others I did in popsicle molds.