Stir 2
tablespoons water into reserved glaze to thin, and brush over berry halves.
Put wasabi and 2
tablespoons water into a blender, and process for 5 seconds to mix.
Place the tahini, parsley, garlic, 4 tablespoons lemon juice, and 2
tablespoons water into the bowl of a food processor.
Step 2: Put the egg yolk, lemon juice, mustard, a couple of decent pinches of salt and 1
tablespoon water into the bowl of a food processor along with the garlic cloves.
If the sauce is too thick for your liking, drizzle in 1
tablespoon water into the food processor with the motor running, adding additional water by the tablespoon as needed.
Not exact matches
To prepare the flax egg, in a small bowl whisk 1
tablespoon of ground flax seeds
into 3
tablespoons warm
water.
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor
into tiny pieces 1/3 cup chia or flax seeds pinch of salt 1 cup boiling purified
water 2
tablespoons olive oil
12 ounces rhubarb, chopped
into 1 inch pieces 4 ounces raspberries 1 vanilla bean pod, seeds scraped 2 cups
water 8
tablespoons good honey (more or less to taste, see note)
water, club soda, ginger ale, or any other bubbly drink you think would be a good fit
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups
water sea salt — to taste 2
tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2
tablespoons olive oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size pieces
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced
into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified
water juice and zest of 1 lemon 1/2
tablespoon chopped fresh ginger 1
tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut
into sticks All - purpose flour 3 eggs 3
tablespoons flour 1
tablespoon water 1/4 teaspoon salt Vegetable oil for frying
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2
tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2
tablespoons butter 1/4 cup vegetable oil 3 cups
water
i cut mine
into little bits and place in a bowl with a
tablespoon of
water, cover in glad wrap and pop in the microwave for 5 minutes.
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups
water 3 russet potatoes, cut
into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Blend
into a smooth paste, adding a little
water, a
tablespoon at a time, if necessary to keep the blades moving.
Shape meat mixture
into tablespoon - size balls and place in a large skillet with 1/2 cup
water.
Make the caramel by placing the orange juice, 1/4 cup
water, 2
tablespoons sugar and all spice
into a small pan.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of
water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Add 1
tablespoon water (you may need a touch more if your peanut butter is very thick or dry) and mix well until dough softens
into a workable consistency.
4 cups chicken broth or two 14.5 - ounce cans + 1/4 cup
water 2 pounds carrots, peeled, ends trimmed, cut
into 1/4 - inch rounds 1/2 cup extra virgin olive oil 1 large white onion, minced (I used my mini chopper) 2
tablespoons extra virgin olive oil
Pour a few
tablespoons of the hot
water into a small bowl and whisk in the miso (to thin it out a bit — this step is to avoid clumping).
1/2 lemon 1/2 lime 2 1/2 cups
water 3
tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut
into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut
into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
If the sauce doesn't seem thick enough, you can make a slurry by mixing 2
tablespoons of
water and 1
tablespoon cornstarch together and stirring it
into the sauce before adding the shrimp.
Mix the 2
tablespoons of cornflour (corn starch) with another 2
tablespoons of
water and pour this
into the pan with the strawberries.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of
water 1
tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped
into florets 1/2 cup of garbanzo bean flour 1/2 cup of
water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
Pour in a
tablespoon of
water and then work it
into the butter with the pastry cutter.
For the salad: 2 pounds chicken, cooked and diced
into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2
tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1
tablespoon hot mustard 1/2 cup cilantro, chopped 2
tablespoons of
water
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess
water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu
into cubes; (3) toss tofu with 1 1/2
tablespoons of coconut aminos (or soy sauce or tamari) along with 1
tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2
tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
Whisk 1
tablespoon of olive oil
into the reserved pasta cooking
water to blend well.
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2
tablespoons of extra virgin Spanish olive, 3
tablespoons of luke warm
water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it
into a ball
To make
into cookie dough bites, simply omit the
water and scoop
tablespoon sized pieces.
1
tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise
into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4
water, if using yogurt
1 small red or yellow onion, peeled and cut
into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2
tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup
water 14 oz.
Then, I poured two
tablespoons of vegetable oil
into the
water mixture, and put the whole wheat flour and salt I'd measured out
into the bread pan.
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
Ingredients 1 small pumpkin a pinch of whole sea salt filtered
water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut
into cubes or slices 4
tablespoons extra virgin olive oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
1 rustic baguette, cut
into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3
tablespoons extra virgin olive oil 2
tablespoons water 2
tablespoons balsamic vinegar 2
tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped
into bite - sized pieces 1 cup red lentils 1 onion, chopped 2
tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups
water 1 teaspoon curry powder 1 teaspoon ground coriander 1
tablespoon honey cayenne pepper, to taste salt & pepper, to taste
170 - 180 g red onions, cleaned and chopped 3
tablespoons extra virgin olive oil 2 zucchini, cleaned and cut
into cubes whole sea salt, just enough to taste 100 ml filtered
water a handful of capers, soaked in filtered
water for about 20 minutes then rinsed and drained a handful of shelled pine nuts dried mint leaves, to taste
Mix together some warm
water and vanilla, and use an electric mixer to beat two
tablespoons of it
into the dry ingredients.
3
Tablespoons reduced sodium soy sauce 2
Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2
Tablespoons fresh lemon juice (from 1 lemon) 1
Tablespoon minced fresh ginger root 1
Tablespoon minced garlic (about 2 cloves) 1
Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut
into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in
water
but I purchased a bottle of apple cider vinegar and incorporated in
into my daily routine — 2
tablespoons apple cider vinegar stirred in roughly 8 ounces of
water... add honey, as desired.
Ingredients 1/4 cup bacon, cut
into lardons 2 teaspoons balsamic reduction 2
tablespoons brown sugar, packed 2
tablespoons caramelized onions 2
tablespoons water
Place the mixture
into a zip - lock bag and add enough
water (one
tablespoon at a time — a few
tablespoons should be all you need).
Pour 3
tablespoons of
water into the pan, cover, and reduce heat to low.
Easy fish stew own creation 1
tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of
water 350g white fish, cut
into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
2 1/2 cups (12.5 ounces) all - purpose flour 2
tablespoons sugar 1 teaspoon kosher salt 20
tablespoons butter (2 1/2 sticks) cold unsalted butter, cut
into 1/2 - inch cubes 6
tablespoons cold
water
Add the cold
water a
tablespoon at a time, mixing until the dough comes together
into a ball.
Place the onion, carrots, garlic, celery and celery root or potato
into a large saucepan with a couple of
tablespoons of
water and
water saute for approximately 5 minutes.
3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4
tablespoons unsalted butter, cut
into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups cold
water (295.5 ml) 1
tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.