Sentences with phrase «use jars like»

It's great to use jars like this.

Not exact matches

I used to like cookie jar accounting earlier in my career.

I use the twister jar to make certain things, like my own almond butter, and use the larger jar for dressing, hummus, smoothies, etc..

I would like to add: make what you can rather than purchasing pre-made, buy from the bulk section (bringing your own jars) as well as warehouse clubs (hemp seeds, almonds) IF it is what you will use, keep the farmer's markets in mind, barter, invest in a pressure cooker or slow cooker, compost.

Sometimes I eat it right out of the jar as a replacement for granola, other times I stir it up with some unsweetened almond milk and eat it like oatmeal, and other times I add it to the top of some coconut yogurt and use it just like I would granola.

I'm no baker; (I wish I can make cookies all the time and most of my family / friends live faraway: (so it is expensive to ship int» l. I like to package my homemade treats in beautiful mason jars... they are handy to have use and they can be reused by them!

, and I came away not only with a fresh supply of staple herbs and spices, but also a few of their clever, proprietary inventions, like a Green Thai Curry powder that I've been using in almost everything, mostly because I just want an excuse to stick my nose in the jar.

Soft, fragrant vanilla bean cake is frosted with a purple berry frosting that tastes like spring, but can use a jar of preserves or jam tucked away in your fridge.

Fill a tall glass jar (with a tight lid) with the radishes and any spices / add - ins you'd like (I used dried dill, dried chives, and peppercorns).

When I'm feeling ambitious, I like to make my own salsa, and use that instead of the pre-made, jarred kind and it tastes SO much more fresh and flavorful.

You use whatever jars of Alfredo and tomato sauces your family likes and you can substitute slightly healthier spinach ravioli if you like.

I admit to having a jam - hoarding problem, so I like that the recipe helps use up some of the random jam jars sitting in the fridge.

If you don't have a yoghurt maker then you could use a wide - necked flask of some sort, or a jar, provided that you have somewhere consistently warm to place it for 24 hours (like an airing cupboard, or in the oven with just the light on).

After the syrup is at room temperature, strain out the mint leaves and put the syrup in the fridge (I like to use a pourable jar to keep it in).

It's also extremely expensive, like 7 bucks for a jar that would spoil before I'd be able to use it up.

Add the mashed banana to a small container - I like to use glass mason jars, followed by the white chia seeds, vanilla extract, and ground cinnamon.

I like to use small jelly or mason jars or a small tupperware to shake it up.

Today after a FEW MONTHS of using this product in daily smoothies, I noticed a mealworm - like bug emerging from the chia in the jar, and finally put two and two together.

If you need it softer, place your coconut butter container in a bowl of warm water to soften (I like using mason jars to store the coconut butter).

I'm forever washing out glass jars and using them to store things in, so they're perfect for times like this.

I don't use whipped coconut oil, although that sounds like a good idea for faces, just regular stuff right out of the jar.

You're right - healthy eating should be easy and delicious and this is both:) I have a jar of vegan mayo in my fridge just begging to be used like this!

In fact, jarred peanut butter used to be a huge trigger food for me and though I love it, foods high in fat like nut butter don't settle so well with my stomach.

how often do I like to use pinches of it, because pinching it out of a mason jar is much more fun than pinching it out of a standard spice jar

But I have had it on my foods to try forever now, just haven't had the money to splurge on a whole jar (assuming that I might not like it or get much use out of it).

It worked out GREAT — I did trim off as much of the gobs of fat before throwing it into the crock pot along with removing the bone, and I used dried minced onions and about 2 T of jarred garlic (we like garlic a LOT!).

I like to use a jar with a lid so I can shake it up really well and break up the clumps of chia.

Use a jar with a lid, and shake it like mad.

I used my favorite quick pasta sauce, which is super quick and much more tasty than jarred sauce, but if you'd like, go ahead and use jarred sauce.

I like to keep the baggie sealed and use a mason jar to smack down on the crisps so that they come out nice and pulverized.

-LSB-...] Butternut Squash and Quinoa Mason Jar Salad / / With fall right around the corner, this nourishing salad from Green Evi looks like the perfect way to put that butternut squash to use.

I like to pour them into two mason jars — one for immediate use and one for the freezer.

At the end of the process, the coco dulce will be boiling relatively rapidly — remove from heat and, using a silicon spatula, transfer the dulce to a large, wide mouth mason jar (or the bowl of a heat safe blender like a Vitamix).

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 appreciated the honesty in the writing — like saying when only butter and real dairy cheese will do making a particular dish off - limits for my CMPA daughter, but delicious for us; and when it really is ok to use pesto from a jar, just like the Italians do.

So just go ahead and get yourself some cute shaker bottles from World Market like these ones or use empty spice jars and make your own!

Just came across these and thought it sounded like an excellent use for the jar of coconut manna that I decided was disgusting on it's own.

I tried to use that kind of coconut cream (in a jar) for a frosting for the pumpkin muffins (instead of cream cheese) and it definitely tasted like coconut.

Variation: If you like cooking on an outdoor grill, you can use a couple of large fresh red bell peppers, cut into large pieces, grill until nicely browned, and use instead of the jarred peppers.

Or of course use 6 smaller jars, those look always so pretty Let me know how you liked it!

This roasted broccoli makes great use of tahini, but it's a recipe I kept putting off, primarily for the somewhat embarrassing reason that I didn't feel like arm wrestling with my jar of sesame paste.

I felt like the garlic was a bit spicy / strong, and next time I'd use the sweeter jarred minced garlic instead.

I like using wide - mouth canning jars like this one and this one, but wide - mouth mason jars work, too.

I like to use a mason jar, covering the almonds until completely submerged.

Now you can use this liquid gold yourself to cook with, bake with, smother veggies & proteins with, add to your bulletproof coffee and teas, smear on your pancakes / toast / waffles, or if you're anything like I am now... simply open up the jar just to SMELL it!

My current blender sounds like it is blending up rocks every time I use it, and the top unspins from the jar and dumps everything out unless I hold it down.

I assume you take all of the trays out, and would use pint size jars or a pyrex baking dish or something like that?

When inspiration strikes, and I do feel like making my own, I end up buying what seems like a giant jar of tahini since I don't use it that much other than a drizzle here and there.

1 tablespoon olive oil 1 large onion, peeled and chopped 3 leeks, washed well, trimmed and sliced 3 large carrots, chopped 3 sticks celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l vegetable stock — I use Marigold bouillon Large handful flat leaf parsley, roughly chopped 1 jar of harissa — I like the Belazu rose harissa

I would like to use small canning jars with metal lids, would this work?