Sentences with phrase «still love cooking»

It's been 3 years and I still love cooking and photography and can sometimes publish a recipe here and there when I'm not panicking about my wedding coming up in November 2017.

Not exact matches

I also mix and match the healthy eating because I still love fish, eggs and the occasional organic animal protein and then I mostly cook from the H&MH cookbook (also inspired by your blog).

I recently started to change my diet pretty drastically and even though I love to cook healthy, I still can't get over the fact that (for me) a healthy vegetarian dish can be amazing but it will never really be as amazing as a great burger or a cheesy pizza... This soup changed my mind!

If I may be so bold, I was (and still am) a rather proficient cook and I loved whipping up meals for my family, friends and husband.

Since then I have discovered other kind of grains as well, so millet doesn't make an appearance on our menu that often, but still I do cook it from time to time and we just love it.

Now I've got three of your awesome books, I think I still love the bread one the best (even though I haven't cooked from the new ones yet) thank you

We're still loving Fine Cooking's «Greens Guide,» a lengthy feature on new ways to prepare early - summer greens.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Even though we don't have any milk allergies in our family, we still love drinking and cooking with almondmilk.

I love developing recipes that are simple and family - friendly, because cooking a homemade meal for your family (or yourself, roommates, etc.) can be easy, healthy and still taste good!

I still love to cook and bake, but I've already had one knee replacement (at 45 yrs old) and need another from all the standing, so I don't get to bake very often.

Loved Mr Food and he is missed, but I think that it is great to still have the cooking on and you do a good job.

Kristy Still is the creator of Mommy Hates Cooking, where she shares her love / hate relationship with cCooking, where she shares her love / hate relationship with cookingcooking.

No special reason, just the love of a non-cooking, but still kind of cooking mother who just loves her children and wants to give them homemade baked goods, but hates cooking

I love when I don't really have to cook, but still get to eat good food.

I love the bright colors, and I was expecting a bright orange soup, too (I told you I'm a lentil newbie) but I'm glad I read the whole recipe and the introduction, because then I learned that red lentils become «a duller but still - appealing golden - yellow color» after cooking.

My husband loves this salad, though my boys still prefer their kale cooked.

But there is the occasional cooking with cream cheese and milk because I still have one at home who drinks milk and loves cheese.

When I HATED them as a kid, I would be so grossed out when my mom would order mushroom pizza, but then I feel in love with all mushrooms a few years ago and yea Although, I still like mushrooms raw much more than cooked!

I remember many of the recipes being over the top, both for my palate and budget at the time, and come to think of it, my cooking skill as well, but I still loved this book.

And even without a whole lot of oil to cook in, these were still crispy — the squeeze of fresh lemon over the top really made the dish though — Tony even loved this!

I used to bake soda bread with my roommates in university, back when we could barely cook at all (we ate a lot of cereal for dinner), but we still loved to bake.

I love to cook and inbetween being a full time hair stylist and being a full time mom to 2 really awesome little boys (7 yr & 8 yr) I still have a really great relationship with my husband of 12 yrs.

I love teaching people to cook and I know how much I still learn.

I love to meal plan, hoard freezer meals, and include my girls in the cooking process as much as I can (while still preserving a little sanity).

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.).

I've considered cancelling my cable service, but I still love watching The Cooking Channel for inspiration.

She doesn't get around very good, but she still loves to cook.

I love to cook too, but Mom's is still better, hopefully that is what my kids will think of me someday!

While I still love using a slow cooker, I am often one of those people who wait until the last minute to make dinner.

This is the perfect way to use up your leftover Hannukah challah... and of course, even though it was for my sweets loving fiance, I still took a few cook tush liberties to lighten it up a bit.

I mean, I love the feeling of being able to step away from cooking dinner while I multitask... and dinner still cooks.

I love this recipe, it's so easy to make and it tastes amazing, the only thing is i tried baking them for 10 minutes (375degrees) and they looked golden brown and cooked through, but when we tried it the middle was still raw... Any ideas why?

When I'm cooking for my family, I love using meat replacement products since they still have to have a piece of «meat» with their meal.

I love Chipotle and will still opt for their burito bowl if I'm out and about, but if you have the time for some slow cooking, this low carb carnitas bowl puts Chipotle to shame.

To answer the two questions I opened this post with, Brett does still eat meat and dairy (he loves his Chobani), but I don't cook separate meals / dishes for him.

We all loved the chicken, and I ended up baking it at 350 until it was cooked (25 - 30 minutes) since it rained the day I made it and couldn't use the grill - flavor was still excellent!

I suddenly LOVED mustard, ginger, onions (only cooked, still can't stand the raw crunchiness of them), asparagus... etc..

Love this recipe because it's not pan-fried but the cooking spray still gives it a little crispiness there at the end.

After that, I still used my original ingredients, but I cooked them fresh because I don't love eating roasted vegetables after they've been sitting in the fridge for more than a few days.

I love them»cause we can still «cook» together, without worrying about a trip to the ER.

Don't own a slow cooker but would still love to try it.

As a professional chef (have been at this for over 20 years) and the culinary «boss» for a large company, your blog, among a few others, helps me stay connected with food and home cooking (which I still love).

My boyfriend who is not gluten free (by choice anyway, he still eats my cooking) loved them too.

I've always loved cooking and even thought that I would be a chef when I grew up (still have that dream!)

I hope so, or hope that you still plan to, as I'm a longtime reader and would love some SK recipes for the pressure cooker.

While there are many men who love to cook and who take over the Thanksgiving Day preparations and cooking, the bulk of it is still done by women.

I still love love love sensory play, but just not the cooked play dough.

We especially love that the rims are flared so that you can pour without a mess, and the tempered glass lids are safe enough for oven use while still allowing you to monitor the cooking progress without disturbing the built up heat.

We love eating it, of course, but we also love cooking with it, making it, shaping it, sharing it, preparing it, serving it, learning every single thing you could ever want to know about it, and then finding out there's still more to discover.