Or sometimes I do it the lazy way and have
a small cup of water next to my paint can, dip the tip of my brush into water then into the paint.
Prep
a small cup of water to help seal the eggrolls.
Add
a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency.
Rather than drink
small cups of water, I always ask for the full bottle.
Not exact matches
Jesus constantly modeled that the
small things, the unimportant people, the little children, the
cup of cold
water, the tiny mustard seed, the one act
of faith, the shameful, the foolish, and the insignificant,... these are the things that mattered to God and where God was most at work.
We give
water, McDonald's gift cards for $ 5 each (a great place to go in the early morning cold for a
cup of coffee), sleeping bags, socks, easy to open / no preparation required food, and
small SUNSCREEN packets!
Jesus teaches in Matthew 10:40 - 42 that if we receive prophets and teachers and even do something
small like give
cups of cold
water, then we will receive reward and praise from Jesus because it was as if we were doing these things to Him.
10
small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2
small onions 1 teaspoon black peppercorns 1/2
cup fresh cilantro 1/4
cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4
cup water
Then chop them up nice and
small and place in a pan with one
cup of boiling
water, put the lid on and allow them to slowly disintegrate into a stock, after about 12 minutes the veggies should be nice and soft.
Peach and Fresh Herb Sorbet 6
small or 4 large peaches 2/3
cup water 3 - 4 tablespoons raw agave nectar juice
of half a lemon 1 - 2 packed tablespoons fresh basil and lemon thyme leaves
Combine the sunflower seeds, salt and 2
cups (450 ml)
of water in a
small bowl, and soak for at least 4 hours, or overnight.
Preheat oven to 400º F. Place the quinoa into a
small saucepan and add 2
cups of water.
As the soup simmers, prepare the chili paste by placing the chiles in a
small pot with about one
cup of water, and bring to a boil.
2 Working with the eggs one by one, crack an egg into a
small cup, then place the
cup near the surface
of the hot
water and gently drop the egg into the
water.
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very
small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4
cup of water in a
small bowl, then spoon over filling.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead
of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C
water / For varying amounts
of cherries, plan on 3 - 4 T sugar per
cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a
small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
Bring 1
cup of water to a boil in a
small saucepan.
Place 1
cup of the blackberries in a
small pot with the sugar,
water, and cornstarch.
1 1/2
cup water 2 1/2 Tbsp sea salt 1/2
cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2
small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper flakes (optional)
To make the quinoa, add 1/2
cup of water to a
small saucepan and add quinoa.
Blueberry Chipotle Barbecue Sauce Makes about 4
cups 1 tablespoon peanut oil 1
small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2
cups blueberries (I bet raspberries or blackberries would be great, too) 1/2
cup veggie broth or
water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4
cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
- 600 grams or 2 1/2
cups buttermilk - 120 grams or 1/2
cup water - 1,125 grams or 7 1/2
cups bread flour - 36 grams or 6 teaspoons salt - As much or little chopped fresh dill as you'd like (I used 3
of the store bought
small herb packages)
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1
small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix
of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4
cup water
for the meringue mushrooms: 3 egg whites
small pinch cream
of tartar 3/4
cup (300 grams) sugar pinch
of salt 1/4
cup (60 mL)
water cocoa powder, for dusting
Remove 1 tablespoon
of the beaten egg and put it in a
small cup or bowl and add 1/2 teaspoon
of water to the tablespoon
of egg.
In a
small saucepan, boil 4
cups of water.
Gently melt 3/4
cup of the chocolate in a
small bowl set over a
small saucepan
of simmering
water.
2
cups potatoes (peeled and chopped into
small - ish bite - size pieces OR another head
of cauliflower + cooking
water)
Place one
cup of the sugar in a
small bowl and add 1
cup of the hot
water, whisking until the sugar has completely dissolved.
Create a double boiler by adding a
cup of water to a
small pot and placing a large glass bowl on top.
Then, in a
small saucepan, bring 1
cup water to a boil and add in the toasted oats, chamomile, and a dash
of sea salt.
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
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1
small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced
small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4
cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
I used a
small can, chilled drained
of any
water, or 1/2
cup coconut cream (thick part) from a 13.6 oz can full fat coconut milk
1 cauliflower 2 bay leaves 1 onion 3 cloves
of garlic 1 can white kidney beans 10
cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2
cups of corn 3 medium potatoes, peeled and shredded 2
small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed
of all the juiciness white pepper, nutmeg, onion powder and garlic powder to taste
2 tbsp cooking fat
of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2
small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2
cups water 1/4
cup fresh basil Salt to taste
In a
small bowl, add the cornstarch with 1/4
cup of cold
water and mix well.
Heat 1
cup of water in a
small pot until boiling.
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1
small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8
cups chicken broth 4
cups water 1
small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
In
small bowl or
cup add masa flour, then slowly add
water while stirring, to get a mixture that's thick but still pours (kind
of like the texture
of a thick salad dressing).
Herb & Garlic Cream «Cheese»: 1 1/2
cups cashews, soaked in
water for 4 hours then drained 1
small to medium clove
of garlic or 1/4 tsp garlic powder 2 tbsp lemon juice 1/2 tsp salt 1 tbsp
water as needed to blend
* 1/2
cup very hot
water 1/4
cup chia seeds * handful
of pecans, chopped * handful
of organic raisins * several
small pieces
of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle
of pure maple syrup or your favorite all natural sweetener to taste - optional * tiny pinch
of sea salt - optional
Ingredients 5
cups of Bluebird Einka ® Flour 1 3/4
cups warm
water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method In
small bowl add honey to warm
water, stir until honey liquidates.
Requirements: 1 teaspoon turmeric, 1 teaspoon cinnamon, 1 teaspoon ginger, 2
small cups water, 1 teaspoon
of honey.
Bring 2
cups of water to a boil in a
small saucepan.
In a
small saucepan, combine the quinoa with 2
cups of water and bring to a boil.
In a
small bowl, whisk the cornstarch with 1/2
cup of water.
Make sure to rinse the uncooked quinoa really well under cold
water, then place in a
small saucepan and one and a half
cups of water.
< 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.