I used plain whole milk yogurt for the sour cream, since sour cream always spoils in my fridge before we finish it, and next time I'll prrobably sub sturdy sprouted corn tortillas for the chips I cook in the salsa, but it was simply fabulous.
Could I have
used plain whole wheat flour instead of the whole wheat pastry flour?Aside from the consistency, they were tasty.
Not exact matches
But this rather manipulative
use of religious institutions scarcely applies to the Protestant churches since they are
plainer and less exotic than other houses of worship and on the
whole have minimal allure for the Western tourist.
And an admittedly hurried examination of several texts intended for
use in courses of instruction before confirmation or in «religious studies» in schools for adolescents has made it
plain that this
whole set of ideas is either entirely absent or is so «muted» (to put it so) that it plays no really significant part in what children or confirmands learn as they are introduced to the Christian faith and its theological implications.
If you
use «
whole milk»
plain yogurt, the texture of the frozen yogurt will be quite thick, like ice cream.
1 1/2 cups (360 grams)
plain whole milk (full fat) yogurt (can also
use a reduced fat yogurt, preferably drained)
I have never made starter with
whole wheat flour, (although I made
whole wheat sourdough with my
plain flour starter — you only need 1 tablespoon of it anyway, so it doesn't make a difference to either health benefits or the flavour), but I would say yes,
use the same measurements, see how it goes and let me know!!!
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup
plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I
use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2
whole cloves 1/2 cup water 14 oz.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of
whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or
plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I
used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
plain.
2 ripe bananas 1/3 cup of vanilla, lemon or
plain Chobani 1 cup of vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I
used King Arthur) 1 cup of
whole wheat flour (I
used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)
I
used whole fat /
whole milk Brown Cow
plain yogurt from the store to make mine a couple of days, because I ran out of my homemade stuff and it worked just fine.
* You can also
use a mix of
plain and
whole wheat OR sub with oat flour, but the texture will be slightly more dense and moist.
siggi's
whole - milk yogurts are available in four delicious flavors —
plain, vanilla, strawberry & rhubarb, and mixed berries — siggi's
whole - milk yogurt contains more protein than sugar per serving (without
using low - calorie sweeteners or sugar substitutes).
We
use plain ol'
whole - wheat spaghetti and spice it up to taste like fancy Asian noodles.
In addition to
using a low calorie sweetener, I also replaced some of the oil in this banana bread with
plain nonfat Greek yogurt, and
used my favorite white
whole wheat flour instead of traditional white.
I
used a blend of
whole wheat and
plain orzo pasta here.
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only
used two large breasts and it was fine) 1 cup
plain whole - milk yogurt (I
used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
Even if foods are
plain colours I love to
use plants and
whole food powders to add some colour to the mix to create a colourful and vibrant dish.
But if you're not all that concerned, simply add an additional egg, yolk and all, and reduce the sour cream by one tablespoon.If you live somewhere where sour cream isn't available, you can
use buttermilk,
plain whole milk yogurt, or fromage blanc.
2/3 + 1/2 cup
whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup
plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I
used a blend in a grinder, but you can easily combine sugar & cinnamon)
For the sauce, I
used 1
whole avocado, 1/3 cup nooch, 1/3 cup
plain almond milk, 1 large fist of greens, and a pinch of salt.
1 cup 2 % Greek yogurt,
plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you
use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup
whole wheat pastry flour 2/3 cup
whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
Plain whole milk yogurt can most likely be
used but if it's runny reduce to 3T.
3 cups of heaping shredded zucchini 1 cup of unsweetened applesauce 1/2 cup
plain or vanilla Greek yogurt 3 eggs 2 teaspoons of vanilla extract 1 tablespoon honey (I
used raw) 1/3 cup of sugar 1.5 cups of
whole wheat flour 1.5 cups of all - purpose flour 1/4 cup of flaxseed meal 3 teaspoons of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
1 1/2 cups unbleached all - purpose flour or white
whole wheat flour (I always
use the latter) 3/4 cup unsweetened cocoa powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (
plain or unsweetened) 1 teaspoon pure vanilla extract
1/4 cup
whole - wheat panko breadcrumbs 3 scallions, thinly sliced (optional) For the Yogurt Ranch: 1 1/2 cups nonfat
plain Greek yogurt 1 teaspoon dried parsley, crushed (Just
use your fingers to crush the flakes.)
1/2 cup
plain bread crumbs (I
used whole wheat) 1/3 cup flat - leaf parsley, chopped 1/4 cup garlic and herb - marinated sun - dried tomatoes, chopped 2 cloves garlic, minced 2 eggs, at room temperature and lightly whisked 2 Tbsp.
280g (about 2 and 1/4 cups)
plain flour, and have a little bowl with some extra flour set aside for sprinkling later on (sub: half white and half
whole - wheat, or
use a gluten - free flour such as coconut or rice)
2 cups gluten free all purpose flour — I
use Pamelas brand all OR 2 cups
whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup
whole - milk
plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice
Tweaked the recipe a bit, no buttermilk,
used 2 % and low fat
plain yogurt instead of
whole also
used half the cornmeal since mine was a medium grind and I was afraid they'd have a crunch.
I came across a cookbook few months ago on probiotics and yoghurts and in order to make a homemade yoghurt, you
use full fat coconut milk and store - bought
plain coconut milk yoghurt, heat the coconut milk until a certain high temperature, mix in, pour the rest in sealed jar, place the jar in a very hot water, and allow the
whole thing to ferment.
Can't find greek yogurt, no problem - just
use whole plain yogurt.
You can
use whole nuts and dried fruit instead; or just leave them
plain.
1-1/4 c. stone ground wheat flour 1-1/4 c. stone ground rye flour 1/2 c. coarse ground cornmeal 1 t. kosher salt 1 t. baking soda 1-1/4 c. vanilla almond milk + 1/4 c. kefir or
plain whole milk yogurt + 2 T. white or cider vinegar -LCB-
use all milk if no kefir on hand; or sub what original recipe calls for; 1-1/4 c.
plain whole milk yogurt -RCB- 1/2 c. molasses
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of
whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or
plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I
used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I
used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
plain.
I also subbed half of the flour for
whole wheat and
used plain Greek yogurt in place of some of the oil.
For the rolls: 280 g flour (2 1/3 cups)[I
used 1/2
whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or
plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t salt
I just
use whole plain yogurt, homemade granola, frozen blueberries, about a tablespoon of chia seeds, and honey drizzled on top.
1-1/4 cups Wheat Bran 1-1/4 cups
Whole Wheat Flour 1 tsp Baking Powder 1-1/2 tsp Baking Soda 1/4 tsp Sea Salt 3 Tb Brown Sugar, packed 1 tsp Baking Spice (or cinnamon) 3/4 cups Raisins (or walnuts, I
used raisins, dried cranberries would be good too) 2 Tb Vegetable Oil 1 6oz cup
Plain Lowfat Soy Yogurt 1/4 cup Applesauce 1 large Overripe Banana
I also
use whole wheat pastry flour and coconut oil, which in my view are better alternatives than the
plain old white flour, which is refined and with no nutrition at all and butter.
I made this the other night, it tasted great but I didn't get the cauliflower right... I think its because I
used plain flour rather than
whole wheat..
2 C
plain greek yogurt (
whole fat always tastes better, but feel free to
use fat free if you want to same caloric space for latkes and other Thanksgivingkah treats)
However,
using a large container of
plain whole milk yogurt will save you money (and save on added sugar) and give you the flexibility of adding your own flavorings to baby's yogurt.
Since the sourdough starter breaks down the phytic acid and other anti-nutrients, it's fine to just
use plain spelt or
whole wheat flour.
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
Ingredients 1 medium cauliflower, cleaned and divided into florets 200 ml
plain (unflavoured), unsweetened, GMO - free vegetable cream (I
used almond cream) 3 - 4 tablespoons extra virgin olive oil
whole sea salt, just enough to taste 1 teaspoon powdered turmeric grated nutmeg, to taste 1 tablespoon poppy seeds
whole, natural sweetener of choice: 1 full drop of
plain liquid, alcohol - free stevia to sweeten, or you can
use a softened date or dried fig to sweeten and then strain after blending.
I
used whole wheat pastry flour & organic coconut sugar, and subbed
plain yogurt for the cream cheese in the icing.
-- instead of light brown sugar, just poured in a significant dab of molasses —
used vinegar - soured
whole milk instead of buttermilk —
used white
whole wheat flour instead of AP —
used plain ol' Hershey's cocoa — then went a Mexican - inspired route with the additions of ground ancho powder, cinnamon, and ginger
(1) Only because I was out of buttermilk (and I forgot to «create» it in time with lemon), I [as did Song, above]
used whole plain yogurt instead of buttermilk.