Not exact matches
I added some big pinches
of pink
salt and next
time I'm going to
use stronger chili flakes than the ones I had at home.
Beat whites with a pinch
of salt in a bowl
using an electric mixer at medium - high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a
time, beating, and continue to beat until whites hold stiff glossy peaks.
Next
time I would suggest omitting any extra
salt you may have added, and cutting back on the feta while
using more
of the ricotta — try a 50/50 ratio to see how that works.
I
used the garlic
salt instead
of the adobo seasoning, but I'm going for the adobo next
time.
I have varied it to
use 1C
of almond flour, and the rest is coconut flour, and I accidentally left out the sea
salt the first
time, and it was great regardless!
(Or, if you don't have that much
time, you can instead
use a quick - soak method: put the beans, lots
of cold water, and a generous pinch
of salt in a pot, bring it to a boil, turn off the heat, cover the pot, and let stand for 1 hour.
I will definitely make the dish again, but next
time will omit the 2 tsps
of salt and add
salt to taste instead and
use a low sodium broth.
Beet & Horseradish Salad 3 medium - sized beets (Golden beets this
time — I guess it's obvious) Plain horseradish to taste (I
used about 2T) 1/2 t Dijon mustard 1 t sugar
Salt & Pepper to taste 2 T red wine or apple cider vinegar 1/2 — 2/3 C yogurt & / or sour cream (a mix
of plain yogurt & mayo works)
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves
of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to
use dried) until stock is reduced to just below the onion mixture / Still no
salt / Mixture will be a little like «marmalade» in terms
of thickness / The reduction will take anywhere from 30 -40 minutes, about the same
time required to cook the beans / When both are done mix together with
salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
-- On a lower speed, add eggs one at a
time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and
salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all
of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated —
Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum
of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)
If I do this again next fall, I'll
use something like margarita
salt,
use less
of it, and sprinkle it on top
of the caramels in the pan, to both insure an even distribution and let one taste it and the caramel at the same
time.
I absolutely
use 2T every
time I make it (which is very often — I hope you'll find it as addicting when you find the
salt level that works for you); but, so much
of it runs off, drawing out the water in the cabbage and wilting it before pickling it in the vinegar.
okay, i made them again, this
time dialing the
salt back to a scant teaspoon to account for the
salted butter, and only
using 3.5 T
of sugar.
It's cool enough that I like to
use about 1.5 Tablespoons
of salt per quart
of vegetables at this
time of year.
The total soaking
time should vary between 1:30 to 2:00 depending on the size
of the pieces and
of the amount
of salt you
used.
4 cups cooked quinoa, cooled veggies
of your choice (I
used broccoli, cherry tomatoes, scallions and red peppers this
time around) 3/4 cup sunflower seeds 1/4 cup low sodium soy sauce 1/4 cup extra virgin olive oil juice
of 1 to 1 1/2 lemon (s)
salt and pepper to taste
I'm smarter this
time around:) it's been 8 months on Sukan and 90 pounds later, I think the key was making sure I was in mild ketosis (not moderate), drank plenty
of water and I didn't stop
using salt.
salt and pepper to taste 1 large handful
of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next
time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and
used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea
salt
can) 1 egg (I
used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage leaves, minced 1/2 cup sliced, pitted Kalamata olives (I left them out this
time) Squeeze
of fresh lemon juice 1/2 cup toasted bread crumbs, or more if needed (I
used Panko bread crumbs)
Salt Fresh ground pepper
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have
time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or
use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two
of fine Himalayan or sea
salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
Most
of the
time I
use salted butter because that is what I have on hand.
We made it with bacon but I try to eat vegetarian most
of the
time, so when we make this again, we'll be
using your tip
of smoked
salt.
3 Tbs unsalted butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to
use heavy cream when I knew I would eat a ton
of this ice cream) 4 large egg yolks pinch
of kosher
salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I
used regular chips and a lot less (as you can tell from the pics) but next
time I will definitely
use more
The first
time I
used Gorgonzola for the cheese, but «cheated» by
using a store - bought Rosemary & Sea
Salt Focaccia (sliced in half horizontally) instead
of making the flatbread.
I
used 1/8 t.
salt and loved the bites that had a bit
of salt flavor so I may up it next
time.
Quick Chocolate Low Carb Dessert Muffin Prep
time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramek
time: 5 minutes Cook
Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramek
Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch
of sea
salt 2 tablespoons melted coconut oil (I
used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I
used half peanut half canola Kosher
salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup
of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively
use chicken or shrimp if you're not a tofu fan ** I
used a jarred pad thai sauce to save some
time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
I have
used it a few
times now but my favourite flavouring is:
using less
salt; extra garlic and cinnamon instead
of the herbs.
My variations from the original recipe are that I
use dried thyme and marjoram instead
of dill and rosemary (because I didn't have dill or rosemary on hand the first
time I made it), and I worked out that 1/2 teaspoon
of sea
salt is the right amount for our tastes.
When timer goes off this 2nd
time, add a generous sprinkle
of salt (and pepper if
using).
The pasta method
of using plenty
of salted water gives me perfectly cooked farro every
time!
Thanks Michelle, I actually cooked up a batch
of onion and coriander soup based on your recipe with a few alterations; I didn't
use butter (you just have to prolong the initial cooking
time) and instead
of the croutons / cheese I added a stonking huge amount
of fresh coriander leaf chopped up and ate it with some lovely
salt - crusted bread.
I
used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three
times as much garlic, a full tablespoon
of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then
salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount
of chopped scallions, and an equal amount
of chopped peanuts as a garnish.
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour,
salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons
of coconut flour (one tablespoon each
time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then
using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.
Seemed a little salty to me, so may reduce the amount
of season
salt and
use low sodium tomatoes next
time.
Went slightly less on the
salt because
of previous reviews; that said, still a bit salty for my taste and will
use even less next
time.
When you see chefs liberally
salting foods, most
of the
time they are
using kosher
salt and though it seems like a lot, it is actually less sodium.
6 cups peeled and chopped root vegetables (I
used 4 parsnips, 1 turnip, and 1 sweet potato — carrots and rutabagas are on the list for next
time) 3 tablespoons olive oil Leaves from 4 sprigs
of fresh thyme
Salt and pepper
2/3 cup dried white beans (normally I'm all about canned beans to save
time, but these were on sale at Target...
used canned if you didn't go crazy and buy 10 bags
of dried beans) 2 Tbsp capers 1 Tbsp olive oil 2 Tsp vegan Worcestershire sauce 2 Tsp nutritional yeast
Salt to taste Water to reach desired consistency
The second
time I made them I
used half the
salt, added 1/4 cup ground pecans, and added a little bit
of organic sugar.
Spaghetti Squash with Garlicky Greens and Walnut Sauce Prep
time: 10 minutes Cook
time: 45 - 60 minutes * serves four 1 medium - large spaghetti squash 3 cups chopped cilantro 4 cups spinach cups chopped kale 1/2 cup chopped walnuts (I've also tried
using chestnuts, but it was a bit too sweet) 5 cloves
of garlic rapeseed oil
salt and pepper, to taste
If you are
using multiple shapes, cook them in one pot
of salted boiling water starting with the pasta that takes the longest and adding shapes per their recommended cook -
time, with the quickest being added last.
Next
time I will only
use a pinch
of extra
salt.
Combine the cream cheese, sour cream, cheddar, Mozzarella, mustard, Italian seasoning, garlic powder, 1/4 cup
of the crumbled bacon (reserve the rest for step 3),
salt and pepper in a large mixing bowl and stir together until thoroughly combined (you can also
use an electric mixer to save
time and arm strength).
Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton
of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup
of Spanish Cava (or any other type
of sparkling wine), 1 tablespoon
of fresh parsley and season wth sea
salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon
of fresh lemon juice, after a total
of 5 minutes cooking
time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half
Meanwhile I saute whatever else I'm
using (sometimes just red pepper other
times adding bacon and / or shallots) with a good sprinkling
of high quality kosher
salt.
I usually
use them for making broth, but this
time, I blended them with fresh green chiles, coarse sea
salt, garlic, limes and a little sugar to balance the flavor
of the sauce.
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body
of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher
salt (I
used fine sea
salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I
used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next
time)
Of course it doesn't taste the same as feta but it does have the saltiness I like so much (although I think I'll even
use a bit more
salt next
time) and the texture is amazing!
Filling 2 cups meat
of fresh young Thai coconut 1 cup water
of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons
salt about 6 tablespoons purified water 1 cup
of chopped olives
of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup
of chopped sun - dried tomatoes (this
time I made an exception and
used tomatoes preserved in olive oil instead
of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.