Sentences with phrase «use chopped toasted almonds»

* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional

Not exact matches

2 cups couscous, cooked according to package directions (I used whole wheat) 1/2 cup currants 1/2 cup sliced almonds, toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.

3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.

fresh thyme, chopped 1/4 cup fresh chives, snipped 2 medium apples, diced (I used Fuji) 1 cup dried sweetened cranberries 1/2 cup sliced almonds, toasted in a dry skillet

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying

I toast then coarsely chop my filberts (hazelnuts)- and you could use so many different yummy crunchies here - pine nuts, pecans, toasted slivered almonds, even croutons of day old crusty bread... for those watching their saturated fat, use evaporated skim milk instead of the cream - just as yummy!

1/2 cup quinoa, rinsed well 1 cup of freshly squeezed tangelo or orange juice (or a mix of both) 1/4 cup water 1/4 tsp cinnamon 1/2 tsp lemon juice 1/4 large mango, peeled and diced (about 3/4 cup) 1 tbsp fresh coriander, chopped just before using 2 tbsp almonds, chopped and lightly toasted 1 tsp pure maple syrup

1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled

In this pesto sauce I used almonds instead of pine nuts as I usually would since I wanted to re-create the flavors of Puglia, and then topped the pasta with some additional chopped toasted almonds for both texture and flavor.

Crunchy layer: You can use pumpkin seeds, chopped walnuts, almonds, cacao nibs, toasted coconut, vegan chocolate chips, shaved chocolate — let your imagination run wild.

Grab 6 fresh figs, cut off both ends from each fig, roughly chop each one and add to a mortar, then add a 1/4 cup of raw walnuts and 3 cloves to the mortar, add the toasted almonds and using a pestle, start mashing everything together until you form a thick puree

I had just got done making french rolls, and had to use up some leftovers ftom the dumplings, had fresh strawberries and ricotta, and already toasted chopped almonds, and this recipe was close enough to use it all.

Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt

1/4 cup flour Kosher salt Freshly ground black pepper 1 tsp dried thyme 2 Tbls butter 3 pounds chicken pieces (We used thighs and legs) 4 slices bacon 1 medium onion, diced 1 medium green pepper, seeded and diced 2 tsps celery, diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls dried cranberries or currants 1 28 - ounce can chopped tomatoes and their juices 3 Tbls slivered almonds, toasted Cooked white rice

* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2 cup flour (I used spelt flour; I think almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons organic powdered sugar - optional

zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped

Instead of pine nuts, I used chopped, toasted, blanched almonds.

1) Toast The Nuts: By popping the chopped walnuts and almonds in a 350 degree oven for 10 minutes, the natural oils are released and the end result is a warm, nutty and toasted flavor that you wouldn't get using raw nuts.

I used: Nature's Path Organic Love Crunch granola in dark chocolate & red berries Some defrosted strawberries Toasted coconut flakes Green & Black's organic milk chocolate with chopped almonds

We love it on a mixed green salad with chopped veggies, toasted almonds, and fresh sprouts, but you could use it on a quinoa or rice salad, in a veggie rice bowl, or straight up as a veggie dip.

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt