Sentences with phrase «so use it for cooking»

Coconut oil is more stable at high temperatures than olive oil, so use it for cooking.

Not exact matches

It is like when you know the truth but you are denying the truth... like when you cook for example some vegetables and you use a lid to cover it so that it will boil nicely, when you cover with the lid, you do not see it but you know that there are vegetables... same as you know that this piece of metal can't do anything but still you are asking it... so its like you are denying the truth...

In a Muslim community the Muslims have their own stores, bakeries, and restaurants where vegetable oil is used for cooking so every - thing is pure and fragrant.

I suffer from severe M.E so my Mum has to cook for me (she's incredible and is gradually coming round to a plant based diet, again your newest book is helping with this) but she hates pomegranates so I was wondering if there's anything she could use instead?

I had to cook them for over an hour and they are still raw and look like the batter... I used a wider thinner dish so they are probably half the height of your recipe.

I've made lots of Ella's recipes and I've absolutely loved all (except for the cacao oatmeal cookies which I found super bland), and I quitted sugar and wheat almost 5 months ago so my taste buds are used to this kind of cooking, so I figured I should give them a try.

A juicer is less important to cooking as it's literally only used for juice, so I'd wait to buy that when you're committed to juicing!

There are variables that can affect recipes such as the differing water content of people's fruit or different ovens so I can only suggest using less almond milk and cooking for slightly longer.

Hi Ella, I would like to cook healthier treats for my kids but my son is allergic to nuts so can not use almond or peanut butter.

She didn't even like the sweet potato brownies Those kids are so used to refined food today that they do not appreciate home made food But I must say that I love to do your recipes as they are easy even for a lousy cook as me Thank you for your great blog.

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

I use MomoChaFineTeas award - winning matcha — Cooking grade is perfect for lattes and not bitter at all, so creamy it's this one: http://www.momochafineteas.com/Teas/matcha/matcha-cooking-grade

I am using your techniques for cooking the chicken thighs, but instead will do a coconut curry sauce with tomatoes and peppers So excited!

It is so delightful to see these healthier versions of many of the foods my mother used to cook for us.

When I'm cooking for a weekly meal, I typically use a whole grain or bean - based pasta so that I feel healthier.

It's so versatile you can use it for cooking, marinating, seasoning, or pouring right out of the bottle on your favorite foods.

you can make batches of this and keep the cloves in the fridge in the oil they were cooked in, so they are ready for use whenever.

Add the eggs, whisking them (or stirring vigorously with a heat - proof spatula if using a non-stick) for a few seconds, so that as the «curd» forms the liquid on top will move to the bottom to cook.

I always like using my slow cooker on holidays because it frees up the over for other things and you don't have to watch the recipes so closely.

I haven't found a way to make it not gritty, so while I use this kind for cooking recipes, for drinking I blend the shredded organic coconut with hot water and strain.

Red lentils cook up faster than other kinds, and they have a nice orange color, so if you have them, use them for this recipe, but any lentils will work as long as you pay attention to the cooking time on the package.

Cooked winter squash freezes well (fortunately) so if you are dealing with excess just cook it, peel it, pack it in freezer bags, and freeze for later use.

I use leftover cooked greens for sort of a quick spanakopita — dock some puff pastry, add a layer of greens, sprinkle with some parmesan, top with another sheet of docked puff pastry, seal the edges and bake for about 20 minutes or so at 400F.

So the question remains: what type of fat or oil can you use (safely) for high temperature cooking, such as roasting, baking, sautéing, and stir - frying?

Ok, you know I'm not a great cook, so I have a question — I don't own a stand mixer for my tiny little kitchen... so can I use my hand mixer to beat the filling, or should I borrow one?

Let cook for a few minutes then flip, using a thin metal spatula so that you don't scrape off the breading.

I'm not used to cooking for so many people.

I have read that grape seed oil has a very high smoke point so it is a good oil to use for cooking.

In a large casserole dish layer your slices of eggplant (there will be two layers so divide the cooked eggplant in half and use for each layer.)

Could this be made up ahead of time and frozen to where you could just heat it through in the crockpot when you're ready to use it or so you can use it in a recipe that calls for cooked shredded chicken?

Hubby still doesn't care for bone in chicken, so I used boneless skineless chicken breasts which shortened the cooking time.

I use all of the coconut products for low carb cooking so I was very happy to find these recipes by Elana.

Can I put them in the oven in two separate trays and if so what will the cooking time be?also if I do not use thyme and rosemary but instead opt for cilantro how much cilantro will I need?

This Lamb Kofta Curry (15) is one of Angela from My Golden Pear's favourite midweek curries and I really like the fact the kofta mixture is so versatile and can be used as meatballs in an appetiser, served with chutney or a yoghurt dip, or moulded on to skewers and char - grill as a starter, or cooked in this curry sauce for a main meal.

I used baby kale for my greens, so decreased the water to 6 cups and the cooking time to about 30 minutes.

Stir in the peas peas and cook uncovered for another 20 seconds or so (maybe a touch longer if you were using peas that were frozen).

I still cook it so that the flavors all come together and it gets really crunchy and delicious like the cereals we're all used to — I just do it at a lower temperature for a longer time.

I used to buy one every Sunday night for Ben and E so I could go about my usual with my popcorn + smoothie dinner, but these days I actually cook a Sunday dinner!

They burned a bit on the bottom, so next time I will cook for a shorter amount of time and maybe use my Silpat instead of parchment to line the tray.

We use them a lot in Indian cooking so they're top of mind for me!

If you have a Sam's Club membership, they have a large format bottle of it for an excellent price - I used small dices of fresh broad beans as my bonus vegetable here, so I threw them in near the end of the cooking process.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chUsing a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chusing / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

We used Uber for the first time, and it was the perfect way to drink and not drive.After almost four hours of beer sampling, Jeremy and I were both so happy that we thought ahead and had this lentil chili in the slow cooker to come home to.

Long - chain fatty acids such as those found in the polyunsaturated oils typically used for cooking (like corn, canola, soy and sunflower oils) are more difficult for the body to break down and use for energy, so they are usually stored as fat in the body.

I've always been nervous about cooking for other people, and this blog has amplified the pressure a little bit — our friends and family see me posting all these recipes, so the whole idea of me cooking dinner has become a little more exciting than it used to be.

If you don't have a jar of bacon fat in your fridge, 1) we need to talk, because this stuff is GOLD and it makes so many recipes taste even better, and 2) you can always cook 3 - 4 strips of bacon, then use the bacon drippings from that for this recipe.

I know you are a Trader Joe's shopper, so you can use their tortillas if you try this (still grateful for your Trader Joe's quick cooking brown rice tip!)

Last night was a SK cook - a-thon: kale and wild rice gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation of your shaved zucchini salad (I used carrots instead, for a sweeter crunch paired with the gratin).

I used regular brown rice because I don't know where to find the rice you used here in the UK, so I just let it cook for another good 30 minutes.

I bought a new - fangled candy thermometer just for this recipe (I'm not inclined to deep - frying and very few candies appeal to me as much as these do) but it was so new - fangled that I used it incorrectly, and likely cooked them at the last stage too long.