Sentences with phrase «using less ground»

While using less ground water helps the environment, the study did not cover hard freezes because the temperatures did not get that cold during the three growing seasons in the experiment.

The basic idea is to incorporate a vegetable, usually mushrooms, to bulk up your hamburger patties, thereby using less ground beef.

Not exact matches

They aren't as compact as the best in - ear headphones, but you're less likely to use a tablet on the run to begin with, and the Grind are lightweight and superbly comfortable either way.

This includes using less meat in recipes (for example: buy two pounds of ground beef and divide it into three servings to use in recipes that call for one pound of beef), giving our cats a spoonful of wet food as a treat instead of an entire can, using dish towels instead of paper towels in most situations, etc..

Since God transcends any of the categories of human intelligence into which we may try to fit Him, the only question is whether we do less injustice to His majesty by referring to Him in personal pronouns, or by using impersonal abstract nouns, such as «Ground of Being» and «First Cause.»

Should I use ground almonds or proper almond flour (the kind that contains less fat) for those delicious looking brownies?

Plus I used grated whole nutmeg as I didn't have ground nutmeg and you need less of this, I'd say half the amount.

1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.

Depending on how finely you grind the rice, you may need to use more or less grain to achieve the desired amount of flour.

Not only did they have amazing toppings like house - made fennel sausage and roasted eggplant, but they also use stone ground cornmeal for the crust which leaves you feeling less bloated than normal crust made with bleached flour.

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt

Soak 12 oz of coarsely ground coffee in 60 ounces of cool water for 12 hours, drain through a filter and enjoy an incredibly strong but amazingly smooth coffee that you can use as a concentrate — you'll use less in a smoothie like this since a little goes a long way flavor wise.

I did lighten it up a tad by using less butter and very lean ground beef.

I didn't use the chocolate chips and ended up using slightly less than 3 cups of ground oats with an extra half tsp of baking powder and an extra 1/8 tsp baking soda.

Well, because I like to use at least some whole wheat flour for nutrition and white whole wheat is ground finer resulting in a less dense texture and lighter taste.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

I used Red Mill course ground corn meal, which also might have been different from those who were less successful with this dish.

I like to use ground turkey for my chili recipe because I like that it has less fat.

By using super-lean ground beef, fat - free mayonnaise, and fat - free cheese, we have cut the fat to less than half of what is in the original.

It combines all the great flavors of a traditional bolognese with a tad less guilt using ground turkey and turkey sausage.

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

To answer your question about chia seeds, you can use them the same way you use flax, except you need much less chia: I use one teaspoon (5 ml) chia per 1 tablespoon (15 ml) water; let sit, then add as you would ground flax & water.

One of the pesky things about crumb crusts is that I find that depending on the crumbs used and how finely ground they are, you might need more or less butter.

How to use: You can grate the root fresh (it's less bitter) or buy it dried and ground to sprinkle into curries.

He claimed their lab - created burger uses about 74 percent less water, generates about 87 percent fewer greenhouse gases and requires around 95 percent less land than conventional ground beef from cows.

I used ground turkey (93/7) and used less sugar for fear the wine might cause it to be sweet.

If I use oat flour (since I already have it and don't have a nice way to grind oats), would it still be 10T or less?

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

Rather, ground lamb is supplemented with steel - cut oatmeal to add bulk — the aim of Almost Meatless is not to eliminate meat all together, but to just use less of it.

1/4 cup dry breadcrumbs, I used plain Progresso 1 tablespoon minced garlic 1/2 cup minced Italian parsley 1 1/2 cups grated mozzarella cheese (8 ounces) 1/2 cup, less 2 tablespoons, grated parmesan cheese (about 2 ounces) 1 egg, beaten Kosher salt Freshly ground black pepper

1/2 tsp dough conditioner (optional) 1-1/2 cup water 1/4 cup avocado oil or coconut oil (omit if using butter) 1 cup ground almond (use less water if using this)

I also used one less egg, added more pumpkin puree, and some ground flax seeds for extra protein and fiber.

For this recipe, which incorporates the less time - consuming one, I use sweet Italian sausage removed from its casing rather than the more traditional combination of hand - cut beef and ground pork shoulder.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or vegetable 8 or 10 white button mushrooms 2 T long - grain white rice 1 t salt, less if using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly sliced sorrel.

I tried this today with coconut milk from the can, used a little less then called for as its higher in calories and I used ground chia seeds rather than whole ones..

grated fresh ginger 1 fresh green chili pepper, seeds removed, finely chopped 1 cup chopped spinach (I used frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I used ground cumin but would try cumin seeds next time) 1/4 teaspoon crushed red pepper flakes (more or less depending on your spicy heat tolerance) 1 - 2 teaspoons lemon juice

Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to...

Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to taste

I haven't tried milling my own rices, but I do know using a NutriMill will make the texture come out a little less gritty than with the Vitamix and is much more efficient for grinding large amounts of grain.

1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)

Greetings from little Estonia I made the meatloaves today and we liked them very much I had little bit less ground meat, I used veal only, and I had more mushrooms (maybe 8 - 9 ounches).

If not, I will post it here in case: 1 cup raw cashew nuts soaked overnight in water 1/2 cup nutritional yeast flakes if using powder, you can use slightly less * 1 tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt and pepper to taste 1 cup dairy - free milk (unsweetened)

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

It uses about 75 % less water, generates about 87 % fewer greenhouse gases, and requires around 95 % less land than conventional ground beef from cows.

In West Bengal, only mustard oil is used, and the most used spices, aside from turmeric that went in virtually everything, were ground coriander and cumin; less common spices were bay leaves, fenugreek, mustard seeds, coriander seeds, and masalas (for fish, meat, and chicken).

Part of the beauty of using ground meats is that less meat is required per serving because, in most recipes, there are so many other ingredients added.

- you can make the milk more or less thick and rich by adjusting the amount of water - you can use organic coconut — the leftover pulp, once dried (i put mine in a dehydrator or in the oven a low temp) and grinded in a coffee mill of blender, is actually coconut flour!