Put the oil, honey and salt
together in a small pan and heat gently until the oil has melted and all ingredients are well combined.
Not exact matches
You can warm the dates and Grand Marnier
together in a
small sauce
pan on the stove, if you'd like.
Blended
together and baked at 160 C (320 F)
in a
small (silicone) brownie
pan until the mixture has cooked through and your knife comes out clean (around 30 - 35 minutes)
For the Pumpkin Caramel,
in a
small pan whisk
together the maple syrup, peanut butter, coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth and silky.
Directions: Sift
together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients /
In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
In a separate bowl whisk
together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir
together / Stir
in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
in 2 T chopped fresh marjoram (or a
smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased
pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the
pan.
Directions: Using a mortar and pestle, or a
small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir
together and set aside /
In a sauce
pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir
together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
-- 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..
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..
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..
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..
in color and slightly brown along the edges — Cool the cookies completely on the sheet
pan (or just eat them immediately...)
In a
small pan over medium heat, whisk
together maple syrup, mustard, tahini, lemon juice and water, if using.
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil
in a heavy skillet, broken up into
small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the
pan over very low heat while the risotto cooks; add it all
together (with butter and parmesan) for the last 5 minutes of the risotto process.
Make a quick sauce by mixing the almond milk and arrowroot
together in a
small bowl, then add the mixture and the garlic to the frying
pan and stir into the noodles.
Combine the Marinara ingredients
together in a
small sauce
pan and bring them to a simmer over med - low heat.
Gently cook the sprouts and kale
in a
small amount of coconut oil, whisk the other ingredients
together and pour into the
pan.
Melt coconut oil and peanut butter
together over low heat
in a
small sauce
pan.
I started these with a homemade sauce that came from combining some scratch tomato paste I had from leftover tomatoes this summer; adding a
small jar of slow roasted tomatoes I also had canned
in the fall and infusing it with more flavour by adding fresh garlic, salt, pepper and some fresh oregano I have growing under a lamp for the winter, mixing and heating it all
together in a
pan.
To make caramel sauce, stir
together coconut milk and maple syrup
in a
small sauce
pan.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt)
in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in a medium bowl 2)
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey
together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick
pan and melt a little butter 5) Scoop about 1/4 cup of batter
in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in the middle of the
pan to make
small pancakes (the
smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the
pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled
in hon
in honey
While the chicken is baking,
in a
small sauce
pan mix
together 1 cup of the remaining pesto along with crushed tomatoes and salt / pepper.
In a
small sauce
pan, stir
together the coconut cream, fish sauce, lime juice and palm sugar.
In a
small pan gently melt
together all of the ingredients for the chocolate sauce.
In a
small pan melt
together all of the ingredients for the chocolate sauce, once melted pour into a
small dish and set to one side whilst you prepare the other components.
In a
small sauté
pan, toast the bay, cloves, cinnamon stick, cardamom pods, and peppercorns
together until just starting to smoke; cool and grind.
I later melted some coconut oil
together with chocolate chunks
in a
small pan until the chocolate had fully melted, and then poured the chocolate mixture into the bowl with the rest of the ingredients.
Meanwhile,
in a
small sauce
pan over low heat melt the peach habanero jelly, soy sauce and sriracha
together and warm until it begins to bubble.
All you have to do is cook them
together for a few minutes
in a
small sauce
pan then use a fine mesh strainer to remove the lavender bits.
Place the flours, baking powder and spices
in a large bowl and mix well.
In a
small pan, melt
together the coconut oil, date nectar and brown sugar (or alternative) on a low heat.
Directions: Butter a loaf
pan (the original recipe uses a silicon loaf
pan, so skip the butter if you have one) / Put all the dry ingredients into a large mixing bowl and mix well / Meanwhile
in a
small saucepan, melt the butter, remove from the heat, add the maple syrup and water / Add the wet ingredients
together with the dry and mix well / Put into your loaf
pan and smooth the top with the back of spoon / Let it sit out on the counter for at least 2 hours, or all day or even overnight (I've tried all three with good success).
You can honestly throw it all
together in the
pan (you just need a
small bowl to throw
together the wet ingredients) and then you leave it for a couple hours (or overnight if you wish) before putting it
in the oven.
1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in a
small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6)
In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
In a frying
pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add
in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in green peppers and stir for 2 minutes 8) Add
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables
together 11) Serve at room temperature
The recipe itself is incredibly easy to throw
together — all the ingredients are mixed
in one bowl, no gadgets necessary, and then transferred to either 2
small cast iron skillets or a larger baking
pan to bake.
1) Rinse dried quinoa until water is clear 2) Place rinsed quinoa and water
in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette
in a
pan or wok 7) Cut cooked omelette into
small pieces 8) Saute minced garlic and diced onions
in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add
in diced sausages and stir for about one minute 10) Add
in cooked quinoa and mix
together 11) Add
in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring onions
If you have non-sturdy fruits like berries, grapes, or floppy mango place them
in a grill
pan with
small perforated holes to keep everything
together but still attain that smoky flavor.
In a
small sauce
pan over low heat whisk
together peanut butter, coconut milk, brown sugar and red curry paste until well combined and creamy.
This would allow all the formula ingredients to be conveniently blended
together in one step, which eliminates the necessity of warming the water portion of the formula
in a
small pan on the stove first (not a microwave)
in order to dissolve the gelatin before adding
in the other ingredients.
Melt all
together in small saucepan and scoop into peanut butter cup shaped silicone molds or parchment lined loaf
pan.
In a
small pan melt
together the coconut oil, rice malt syrup and vanilla so it's really nice and runny, then remove from the heat.
Whisk
together orange juice, orange zest, ground turmeric, iodized sea salt, and chili flakes (if using),
in a
small sauce
pan.
Mix first 5 ingredients
together in small sauce
pan, to make a cheese sauce.
Melt
together white chocolate chips, peanut butter and butter
in a
small pan over low heat, stirring to combine.
In a
small heavy saucepan, cook the sugar and water
together over medium heat, swirling the
pan occasionally until the sugar is completely dissolved and the mixture is a light amber colour, about 7 minutes; remove from the heat.