Sentences with phrase «start cooking things»

Fall is the time of year when I start cooking things in the oven again, so I'd say a vegan shepherd's pie / cottage pie is my favorite comfort food.

Not exact matches

The year started off hot, with the tech press suitably impressed by all the things the company was cooking up.

When you're working toward a pressure - cooker situation like the Olympics, it's critical to establish relationships in advance so that when things start going a million miles an hour, communication is easy.

Apple has already come clean on its practice of slowing down older iPhones to prevent against unnecessary shutdowns, but Cook put a slightly different spin on things, saying «a lot of people weren't paying attention» when Apple originally released the iOS 10.2.1 update that started throttling chip speeds.

I am currently finishing my PhD and actually my PhD journey started together with your blog when I started living by myself and I really wanted to learn to cook and it is amazing to see how many things changed in my life and how much Deliciously Ella grew!

(they did NOT need peer review to know how to start a fire, to know how to cook to know, that certain things happened..

I eventually stopped because my parents got sick of cooking the same old things over and over again and I just couldn't find the time since I was in the process of exams when I first started.

I think one of the things I love the most with your recipes is that I never feel like I need to go and make a food shop before I start cooking.

I've started taking notes of things in my head while I'm cooking and tasting to help me remember things I want to say in the post and that helps a bit.

The best thing I ate in 2010 was the dinner my boyfriend cooked for the first time when we started dating.

Honestly... it's still a bit WEIRD, but I am enjoying re-learning how to cook things like meat;) I'm just hoping I start seeing some positive health results and start feeling better.

The thing is, as I got older and started cooking for myself, my veggie knowledge didn't budge.

When you're just starting to cook, I think it's such a great way to try some new things in the kitchen, without going completely beyond your comfort zone.

But then I started doing more sous vide cooking, and with it came a confidence in cooking things that previously intimidated me.

I don't use it nearly enough as I could have, but the one thing I love about it is that you can start cooking something on the stove (brown some chicken for instance) throw some veggies in there and just pop it in...

One of my favorite things to do for dinner on a Sunday is to throw something in the slow cooker while I work on getting ready for the start of the workweek and the enjoy the last bit of my weekend.

Recently my dude and I have been consciously making an effort to cook «more exciting» breakfasts / brunches on the weekends, other than scrambled eggs and avocado toast (nothing wrong with that of course, but sometimes you just need to change things up) and we started last weekend with these Brown Sugar, Blueberry and Coconut Pancakes!

If you can't find the rice, you can always start with the rice and let it cook while you make the skillet because the rice is that last thing to go in.

It also means I need to cook again (and I actually want to, good thing), get my kids prepared to start school next week, and start thinking about Christmas.

I haven't started cooking with it yet, but there are so many things in there I want to make.

One little cool thing that happened to us was that we also started falling in love with vegetables once we stopped cooking them to death too.

Another thing that trips people up when they are trying to start cooking with tofu is not understanding the different kinds and what each kind is best for.

The Kitchen is snowed in, so it's the perfect time to cook up a storm, starting with Sunny Anderson's triple - decker E.A.B.L.T. Geoffrey Zakarian warms things up with a hearty Sweet Potato and Corn Chowder, and Jeff Mauro and Katie Lee whip up sweet desserts in mugs.

My grandmother, like my aunt nowadays, would start cooking all these things one or two days before Christmas Eve and we would keep eating the same things for lunch and dinner until they were all gone, which considering the quantities and the fact that there was only two of us, it might have taken almost a week or so...

Chicken salad was actually one of the things I really enjoyed experimenting with when I first started to get into cooking, but something...

It has really inspired me to start trying to cook other things, so thank you for your wonderful recipe.

Start with cooked bacon in the bottom of the skillet and pour the cabbage and egg over it and stick the whole thing in the oven (170 C) When the egg sets put sliced cheese over the top and when it bubbles the okonomiyaki is ready.

I mean, you want to cook your way through it before things start to go bad, sad or wilted.

The wonderful thing about making a dessert in your slow cooker is that you can get a head start by using a recipe with cake mix as the foundation for your delicious treat.

While I imagine these things, and pretend that I experience them, I also continue to start my fall cooking.

The most important thing I tell them is: First, learn how to cook barbecue before you start experimenting with flavorings.

After moving to New York, I steadily got more and more into cooking, especially when I started becoming a little healthier (don't get me wrong, I still love cookies, I just try to have as few processed things, etc.).

To start things off, our one repeat recipe — Slow Cooker Italian Red Pepper Chicken.

So the very first thing I do in the morning when I start cooking for Thanksgiving is to drain the cans of fruit, and then put the fruit in a strainer for as long as possible (about 4 hours).

Chris of Cooking Around the World got things off to a flying start by tempting me with these very gooey blackcurrant caramel brownies made with blackcurrant jam.

I cook it at least once a week, and it was the first thing that D.J. made for me when we started dating.

The Hamilton Beach intellitime slow cooker is intriguing but I want to know if it is safe to use, meaning — one is not supposed to start with frozen food since bringing it up to a safe cooking temp takes a long time which exposes the food to possible ideal conditions for nasty things to grow.

I usually give him a choice between two or three things I'm thinking of making, I start cooking when he gets home from work, then we eat together in front of the TV with a glass of rosé or iced tea and an episode of Game of Thrones or, um, Futurama.

I have been kind of staying with the basics with the cooking but need to venture out into baking and cooking more elaborate things (they are starting to get bored).

Of course once you start cooking and putting ingredients together in a pot things don't always go as you imagined.

Another thing you can do to speed things up is to get your ground beef started cooking (if it's not pre-cooked or frozen) and by the time you get the rest of the ingredients in the pan, your ground beef will be close to being done and you will have a head start on the 20 minutes of simmering the main part of the chili.

It's not often I run into an ingredient I'm wholly unfamiliar with, so of course I grabbed one and started researching online to figure out how to cook the thing.

Now Shakshuka can be a patchke to make, what with the chopping, sauteeing, and fresh tomatoes... I don't know about you but after a long Shabbos, and an even longer Motzei Shabbos, the last thing I want to do is start cooking, AGAIN (hence the Sunday night meal of leftovers!).

The sweet potatoes and cranberry sauce can cook away on the stove top while I do other things, so I'll start them now.

Starting in January 2014 and focusing on all things «meat free», Rouxbe's new course is set to provide a full introduction to core techniques for cooking vegetables, grains, and legumes, and will include a culinary world tour of plant - based foods and flavour principles — perfect for chefs and caterers looking for creative ideas for Meat Free Mondays.

I loved being able to start the rice cooking a couple of hours before dinner and letting the slow cooker do its thing.

I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

When I walk into stores like Whole Foods Markets, my eyes grow wide and I start dreaming about all the things I'm going to cook.

I'm just starting out learning and practicing how to cook different things.

I started experimenting with cabbage in a lot of things last winter — I was surprised how well it holds up in cooked dishes.