Sentences with phrase «use cooking water»

I use cooking water to water plants.

If you find it confusing as I do to remember the distinctions of which organic veggies are safe to use the cooking water for and which are not or if you mix you veggies together when you steam them, it is best to just adopt the practice of not using the cooking water at all.

I usually use cooking water from beans as a broth, but will try your aquafaba method next time I make some:)

Yes, you can definitely skip that step and just add the green leek parts to the pot with the beans and use that cooking water as the broth in this dish.

If you don't want to make leek broth, you can also just use the cooking water from the beans, or even put the leek tops in the pot with the beans, and cook everything together, then use that cooking water in this dish.

• 1 1/2 cups any white bean • 1/4 cup water (to start)(use cook water from the beans or the liquid in the can) • 3 tablespoons nutritional yeast • 1 tablespoon lemon juice + zest • 1 teaspoon apple cider vinegar • 3/4 teaspoon garlic powder • 3/4 teaspoon onion pwdr • 1/4 teaspoon black pepper

Using the cooking water to thin purees is really great as you will be adding back in any nutrients that may have leached out.

Not exact matches

I roast chicken backs and parts or use leftover chicken or turkey bones then use a electric instapot style pressure cooker set on chicken / high temp for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it into ice cube trays mix 17 ice cubes (1 cup) too 1 or 2 cups water depending on strength you want the best stock on earth

For personal use — drinking, cooking, bathing and sanitation — Jewish settlers consume more than four times as much water as do West Bank Palestinians, who average only 88 liters per person per day.

By using the New York WaterMaker, restauranteurs and franchise owners will be able to offer customers improved food quality, consistency, and taste that's only possible by cooking with New York water.

I kept all the water that was used to cook the brocolois and it was still creamy, and light.

The «river stones» used to cook the soup are smooth stones, usually polished over centuries by moving water, that are about four inches wide and two inches thick.

There are variables that can affect recipes such as the differing water content of people's fruit or different ovens so I can only suggest using less almond milk and cooking for slightly longer.

We didn't have brussels sprouts so used frozen spinach, and served it with basmati rice cooked in coconut milk and water as we didn't have black rice.

If you choose to use beans you've cooked yourself, reserve the cooking liquid and use in place of the water and stock.

The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water — like the rest of the book's delicious plant - based recipes — speak to both virtue and pure enjoyment.

Hi Tamara, I use organic tinned chickpeas which have been cooked and already been soaking in water.

Personally I find it has a VERY strong flavour and I can understand what some people mean when they say it tastes like «dirt», although I do actually like the taste in most things (although the other day I used some of the water from cooking soba noodles in another recipe and it was gross!).

So sorry they were a bit wet, I expect it was because of the water content of the fruit, so you could try using a bit less fruit or cooking them a bit longer.

I then add the quinoa and cook according to package directions using chicken broth instead of water.)

I used 1 cup dried quinoa (cooked with 2 cups water) and it made enough for this recipe.

I don't usually use any kind of milk on my oats but like them cooked or soaked on the thinner side, with more water.

Cook the lentils: Wash and pick over the lintils Place the lentils in a large saucepan and cover with water using 2 - 3x the quantity of lentils.Bring to a boil and simmer for 15 - 20 minutes.

I've been enjoying both the Four Sigma Foods Chaga and Reishi «instant mushroom beverages», just prepared with hot water as a tea as I find the flavour really pleasant (especially with a slice of fresh ginger), but you can blend the powders into smoothies and use them in baking, cooking and raw recipes.

I used 1 cup dry quinoa (cooked with 2 cups water) and it made plenty for this recipe.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

For years I have been using Creamers instead of water when I cook!!!! I Love Coffee Mate, and I have two in my fridge at this moment!!!

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

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.

* I used the zest — finely chopped — and the juice of one lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some water, stirred in a little at a time.

1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Instead of using cubed bouillon, I use the water left over from cooking chick peas.

Meal Size: Hungry - Single (Serves 1 - 2) Net Wt: 2.5 oz (71 g) Calories / Ounce: 118 Requires: Boiling Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2 cups of water to boil (use less water for thicker sWater (Cook) Ready In: 10 Mins Prepared Size: 2 cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2 cups of water to boil (use less water for thicker swater to boil (use less water for thicker swater for thicker soup).

Puree the beans in a food processor (or use a potato masher) adding the cooking water as needed until you have a smooth paste.

You use considerably less liquid, cooking time is much faster, vitamins and minerals aren't leached away in the cooking and there's the added benefit of killing microorganisms in the very high water temperature.

It's low - calorie and high protein, and you can rehydrate it by adding water to use it as a spread or a dip, or bake, cook, throw it into smoothies, etc..!

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Not to mention, that if you cook your own chickpeas you will be able to use that glorious cooking water for your hummus.

If I am using freeze dried veggies, I add a little more water, and let them cook and hydrate at the time (meaning I don't add water and get them hydrated ahead of time).

Then using a blender and a little of the cooking water, blend until smooth and creamy.

I haven't found a way to make it not gritty, so while I use this kind for cooking recipes, for drinking I blend the shredded organic coconut with hot water and strain.

To make Apple Quinoa Stuffing, start by cooking the dry quinoa according to package instructions, using broth, instead of water.

In a large Dutch Oven pot (I used my Le Creuset 9qt round) bring 2 1/2 quarts water to a boil and cook potato (with skin on) until tender, about 20 minutes or until fork tender.

Decreasing prep & cook times: If you use canned hominy and cooked chicken, use chicken stock instead of water.

We attempt to avoid oils and use water for cooking.

Lentil cooking water and porcini soaking water are both invaluable liquids; you can use either (or a little of both) to moisten the stir - fry and save the rest to flavor other dishes.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

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-...]