If the mixture seems to dry to become creamy, add one or two
teaspoons of water as needed.
Not exact matches
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
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4
teaspoon kosher salt 16 tablespoons butter, cubed and cold ice
water,
as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2
teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
- 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 package
As much or little chopped fresh dill
as you'd like (I used 3 of the store bought small herb package
as you'd like (I used 3
of the store bought small herb packages)
For every cup
of tea, 3 fresh, peeled, deseeded lychees 1 c. hot
water 1 generous
teaspoon of tea (use loose leaf if you can,
as those can be reboiled)
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2 tablespoons
of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch
of sea salt 1 tablespoon
of ground cinnamon 1 tablespoon
of hemp hearts 1
teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips
as well
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
I suppose cinnamon would do
as well) and a
teaspoon of orange blossom
water.
Make, bake and cool cake
as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups
of orange juice mixture in place
of the
water and add 1 1/2
teaspoons orange peel along with egg whites.
I put a
teaspoon or so
of spirulina powder in smoothies, but if your tastebuds are more daring, you can just mix it with
water and drink
as is.
Frittata: 1 tablespoon
of Cabot Unsalted Butter 1 tablespoon olive oil 3 cups seasonal vegetables such
as summer squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1
teaspoon kosher salt, divided 2 tablespoons
water 6 whole eggs plus 2 egg whites 1/4
teaspoon freshly ground black pepper
When cooking my quinoa I like to add about 1/2
teaspoon of kosher salt to the
water to flavor the grain
as it cooks.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1
teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2
teaspoon baking powder, sifted 1/4
teaspoon baking soda, sifted pinch
of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or
water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper
as well.
1 very ripe banana 1/2 cup
of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond butter (peanut butter will work
as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1
teaspoon of baking powder 3 tablespoon
of almond milk pinch
of sea salt
1 1/4 sticks
of butter (10 tablespoons)(I use salted) 1
teaspoon freshly - ground cardamom seeds 3 eggs 3/4 cup sugar 1 cup flour Up to 1/2 cup cold
water, or
as needed to thin batter to the right consistency
1/2 cup olive oil (or other oil) 1/4 cup white wine vinegar juice
of two limes (lemons also work) 2 tablespoons
water 1 tablespoon honey 1/2
teaspoon salt (be easy on salt,
as cooked quinoa is already salted)
This equalizing effect is the reason that a
teaspoon of cayenne mixed in a glass
of water is effective for stopping a nosebleed, and the same remedy has also stabilized lung and uterine hemorrhages
as well
as other types
of internal bleeding.
Explorations) 1 batch
of the Honey Vanilla Buttercream from when I made these except omit the vanilla and add: 2 - 3
teaspoons Rose
Water 1/2 tsp salt 2 or 3 drops Fuschia Food Dye Gel Make the buttercream the exact same way
as the Aunt Sassy Cake from Baked, or my Salted Caramel Chocolate Cupcakes.
Instead
of flax eggs
as the recipe suggested I used my typical cornstarch eggs (2 tbsp cornstarch to 3 tbsp
water) and I didn't have any baking powder so I used.5
teaspoon baking soda instead.
2 1/2 cups rice flour 1 cup potato starch 1/2 cup tapioca flour 1 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Redmill) 2
teaspoons xanthan gum 1/2
teaspoon salt 1/4 cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons
of ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4 cup olive oil 3 to 3 1/2 cups warm
water (approximate,
as needed) 2 Tablespoons poppy seeds
water
Alternate adding 1
teaspoon of whiskey and 1 tablespoon
of water until you've used all the whiskey, then use
water as needed.
1) 1 1/2 cups
of tapioca flour (also known
as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2
teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup
water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)
Package
of Cooking Dates 1 / 2 Cup Coconut Sugar 1 Tablespoon
Water 1 Teaspoon Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and coconut
Water 1
Teaspoon Coconut Oil (Optional) 1
Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing
as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with
water and coconut sugar and coconut
water and coconut sugar and coconut oil.
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml
water) * 1
teaspoon medium grain kosher salt * 1
teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such
as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4
teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1
teaspoon vanilla extract)
Water,
as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom
of a spring form pan and put in the fridge.
1 tablespoon extra-virgin olive oil 1
teaspoon red pepper flakes 1/2
teaspoon pimenton (smoked Spanish paprika) 2 cups cooked chickpeas, preferably homemade (page 45), rinsed and drained 1/2 cup chickpea cooking liquid or
water, plus more
as needed 2 tablespoons tahini, plus more
as needed Juice
of 1 lemon 1 plump clove garlic, peeled 1/2
teaspoon salt, plus more to taste
1/4
teaspoon corinader seeds 1/4
teaspoon cumin seeds 1 cup Greek yogurt 2 tablespoons chopped fresh cilantro 1tablespoon chopped fresh mint 2 tablespoons extra-virgin olive oil 2
teaspoons white wine vinegar Juice
of 1/2 lemon Kosher salt 3 tablespoons
water, or
as needed
1 Rooibos teabag 1
teaspoon honey — I like to use a good quality honey
as it adds extra flavour 2 orange slices a splash
of orange blossom
water — taste to see how much you need.
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2
teaspoons gluten - free tamari 2
teaspoons tomato paste 1
teaspoon grainy mustard 1
teaspoon onion powder 1
teaspoon garlic powder sea salt & ground black pepper, to taste
water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves
of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered
water sea salt & ground black pepper, to taste FOR THE TACOS 1
teaspoon heat - tolerant oil, such
as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes
of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2
teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2 cup dry white wine or vermouth 2
teaspoons chopped fresh oregano 1/2
teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups
water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such
as Bionaturae or Muir Glen) 1
teaspoon smoked paprika 1
teaspoon sweet Hungarian paprika 1/2
teaspoon salt, or more to taste 1/2
teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such
as ditalini or smallish shells), cooked until al dente
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold
water and drained (use a fine mesh strainer for this,
as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups
water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2
teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two
of smoked paprika
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece
of kombu 2 cups chopped yellow onion 1
teaspoon chipotle chile powder 3 bay leaves 2
teaspoons salt Pinch
of freshly ground pepper 1 1⁄2 cups brown rice 3 cups
water 1 tablespoon extra-virgin olive oil (plus more
as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
Blend in additional hot
water, 1
teaspoon at a time,
as needed until the sauce coats the back
of a spoon.
1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo
of madras and yellow curry) 1/2
teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup
water 2
teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such
as Gala or Honeycrisp, peeled, cored and diced
If the dough feels too dry, add 1
teaspoon of water occasionally
as you go; the dough should feel elastic and smooth.
Add an extra 1/4
teaspoon or more
of salt (to taste) to the sauce, and thin it with additional
water as preferred.
1 lb dried white beans pre-soaked over night, or two cans
of white beans, rinsed and drained 2 tablespoons
of olive oil 4 leeks, chopped 2 garlic cloves 2
teaspoons ground cumin 2
teaspoon paprika 2 bay leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach leaves Salt and pepper to taste 4 - 6 cups
of water, depending on how thick you want the soup, if using dry beans you will need more
water as dry beans will absorb the liquid
The jam can be a bit tricky,
as 2 cups
of frozen cherries can shrink to 1 - 1 1/2 cups when thawed, so follow these guidelines: if it turns out too thin, thicken it up with an extra
teaspoon (or two)
of chia seeds; too thick, thin it out with a bit
of the reserved cherry juice — unless you pitched the juice, then use
water.
Mocha pudding — toss in 1/2 a
teaspoon of your favorite instant espresso powder (do not use strong brewed coffee
as the
water content will alter the consistency) and use Califia's black & white in place
of the unsweetened almondmilk.
* 2
teaspoons cooking oil (I used organic coconut oil) * 1/4 pound fresh hot chiles, such
as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I used a combination
of Jalapeños and Serranos), chopped * 1/4 pound fresh mild chiles, such
as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped * 4 cloves garlic, chopped * 2 tablespoons light brown or palm sugar (I used organic coconut sugar) * 4 tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar) * 1 tablespoon fish sauce * 1/2 cup hot
water
Juice + pulp
of one orange 1/4 cup extra virgin olive oil 1
teaspoon toasted sesame oil 2 tablespoons tahini paste 1 tablespoon honey Pinch sea salt
Water to thin,
as needed
You can make yourself a traditional brew by whisking 1/2
teaspoon of matcha with 1 cup
of warm
water (ideally 70 °C, not boiling) and drink
as a lovely hot tea.
Ingredients 1 1/2 pound acorn squash 2
teaspoons mild - flavored oil such
as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2
teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or
water 1 1/2 tablespoons coconut oil 1/2
teaspoon black mustard seeds pinch
of asafetida (hing) 1/2
teaspoon cumin seeds pinch
of cinnamon powder 1 sprig
of curry leaves 1/4
teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2
teaspoons jaggery or brown sugar — optional juice
of half a lemon mixed herbs such
as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
3 tablespoons ground flax 1/3 cup warm
water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1
teaspoon chili powder 1
teaspoon dried oregano 1
teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs
of choice) 1 to 2 tablespoons oat flour (or flour
of choice),
as needed 1/2 to 3/4
teaspoon fine sea salt, to taste Freshly ground black pepper, to taste
6 shallots, peeled 1 2 - inch piece
of ginger, peeled 3 small fresh red chiles, such
as serranos, stems removed 5 cloves garlic 1 2 - inch piece galangal, peeled 2 cups thick coconut milk, recipe here 1 tomato, peeled and chopped 1 smalled eggplant, peeled and diced 1 pound catfish, cut into large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced cilantro 1
teaspoon fish sauce (nam pla)
Water or fish stock, if needed Cilantro leaf for garnish Nigella seeds for garnish
1/3 pound
of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1
teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups
water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2
teaspoon dry) 1 bay leaf 1
teaspoon salt 1/4
teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage
of your choice, though it won't be nearly
as good) 1
teaspoon red wine vinegar 1/4 cup chopped fresh cilantro
1 cup quick oats (you may also use other types
of flake oats; it will result in a different texture) 1 roma tomato 1/3 cup frozen edamame 1/2 cup mushrooms (sliced) 1
teaspoon ginger (minced or grated) 1 tablespoon shoyu soy sauce 1 tablespoon nutritional yeast (optional) 1/2 cup non-dairy milk (optional) 1
teaspoon coconut oil
Water as needed Curled parsley or herbs
of choice for garnish
I just stir a
teaspoon into a quart
of water to use
as a traditional stock or use
as much or
as little
as my creation
of the day dictates.
Using your hands, knead the dough until thoroughly incorporated, adding a
teaspoon of water at a time
as needed (we use 2).
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more
as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2
teaspoons xanthan gum 3/4
teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold
water (more,
as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk
of choice (soy, almond, hemp) 1 tablespoon sugar