Sentences with phrase «using multigrain»

Sometimes I'll make healthy garlic bread using multigrain rolls brushed with Italian seasoned butter and olive oil.

I love using multigrain flour as it adds great taste and a nice crunch to the muffins.

Make healthy sandwich recipes by using multigrain breads and artisan breads for your creations.

A terrific make - ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.

I love that you used multigrain pasta and that pea pesto sounds fantastic!

Used a multigrain - veg pasta instead of elbows (spinach and other vegetables in the pasta), and no seasoned salt (so many have added stuff).

This recipe adapts my Fuel to Go Muffins which uses multigrain -LSB-...]

Choose your favorite oats (I used a multigrain oats blend from Trader Joe's), add in some chopped nuts, coconut oil, almond flour, and honey.

Not exact matches

Multigrain Pumpkin Chocolate Chip Muffins (that can also be made with all whole wheat pastry flour or even all purpose flour if that's what you use!)

I used store - bought multigrain bread instead of making Emeril's version because I was a little busy given the holidays.

I really miss the multigrain rolls I used to make to which I added seeds and even amaranth and quinoa — but then had to toss in some gluten, lol... to make them work, oh and I miss proper wraps for fajitas... and real pizza and... I could go on and on...

The only thing I can think that would make this better is using a thick slice of multigrain bread in place of the crusty bread so I could rationalize this dish as semi healthy!

I wanted to be diff and use something other than oats or breadcrumbs to bind them, so I used this organic sprouted multigrain flakes cereal that I've been adoring lately (especially with ice cold unsweetened vanilla almond milk).

Baked breaded chicken was a big hit — I discovered I only had 1/2 c panko, so I crushed up some multigrain tortilla chips into crumbs and used 1/2 c of that.

Although I used some cornbread (because, cornbread), the other half of the bread was a hearty and healthy multigrain loaf packed with fiber to fill you up.

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

Use a good quality multigrain or sourdough bread for best results, and don't hesitate to replace the vegetables and herbs with your favorites, as bread pudding is very forgiving.

Using a 3 - inch biscuit cutter, punch out the center of a multigrain bread slice.

2 cups uncooked multigrain bow tie (farfalle) pasta (I used Barilla Plus, I also weighed the 2 cups and it was exactly 5 oz of dry pasta)

I use Robin Hood Multigrain flour, but maybe it is only available in Canada.

Is it okay to use Robin Hood Bread Bend Multigrain flour.

I prepare Ragi Idli using even Ragi Rava but today I am posting the recipe of idli dosa batter using ragi flour which can be used to make both idli and dosa.I usually prefer to make a spicy chutney to go along with ragi idli and dosa to balance the distinct flavor of ragi.However I like the ragi idli using ragi rava instead of ragi flour because of the usage of the rawa that gives the idli a better texture and softness, I will post that version sometime soon, but dosas come out nicely with this recipe and is a good way to feed those who are finicky to include this wonderful finger millet in their diet.If you want to use the whole finger millets instead of flour you can check out my ultimate multigrain dosa recipe where I have used the whole millets instead of the flours.

I typically use millet in three ways — a multigrain pilaf, in a porridge as a stand - in for polenta, or as a hot breakfast with spices / dried fruit / nuts / maple syrup / etc.

Also I've used them to make a yeast bread that combines sprouted red wheat flour with some sprouted oat flour... a recipe based on Peter Reinhart's multigrain straun (from his «Whole Grain Breads»).

I had one breast of chicken left and my hubby and son were craving our Multigrain Pizzas, so I decided to make a Greek Pizza using the leftover chicken!

Also, I have used my homemade multigrain soft tacos (whole wheat, chickpea flour and millet flour) but I recommend serving them with the tacos shells of your choice.

You can use манѕ brands of crackers, from sesame seeds, multigrain crackers or low - fat mini toasts from rye.

If I can't have any perishables (say, on a longer trip), I pack some multigrain crackers and individual portions of coconut oil that help the crackers go down and add some good fats to the snack (I'll use the rest as lip balm or anywhere I need hydrating, particularly good in the heat as it's a cooling oil).

Breads with the multigrain claim include more than one grain but does not mean that it is more nutritious than other alternatives or that whole grains were used.

Words such as multigrain, durum wheat and semolina indicate some vital nutrients may be missing, and the phrase enriched flour means white flour was definitely used in the product.

What's in it: Whole grain or multigrain baguette 2 cloves of garlic, finely minced 1 teaspoon herbs of your choosing (I used a mix of dried thyme and fresh rosemary since that's what I had) 3 Tablespoons olive oil Salt and Pepper, to taste 1 large triangle of brie 2 ripe bartlett pears Honey for drizzling 1/4 cup pomegranate seeds Handful of arugula leaves

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

Although I used some cornbread (because, cornbread), the other half of the bread was a hearty and healthy multigrain loaf packed with fiber to fill you up.

The greens wilt down in mere minutes, we make use of leftover whole grains (this is a multigrain mix that pulled from the freezer), and nothing cooks quite as fast as scrambled eggs.

Quinoa is a terrific substitute for rice, can be used in stir fries, can be added to oatmeal for a multigrain breakfast, or can be used to make veggie burgers.

8 - ounce package of goat cheese 1/4 c. chopped fresh herbs (we used flat - leaf parsley, basil, and chives) Box of your favorite gluten - free multigrain crackers