Redistribute the puree and then, with the processor running, slowly add a blended mixture of the lemon juice and chickpea liquid (either from the can or from the cooking
water if cooking the chickpeas from dry).
I would not recommend adding stock /
water if you cooking shredded chicken for tacos.
Not exact matches
If you put the poor amphibian into cold
water and turn up the heat, it doesn't realize it's being
cooked to death.
Let this
cook on a low heat for about 40 minutes, topping up the
water if needed, so that the rice never
cooks dry.
If you pre boil the lentils in
water for 15 minutes and then add the coconut milk and the rest of the ingredients it'll be
cooked within an hour so you don't have to wait 2 to 3 hours.
While your Brussel sprouts are
cooking in the oven make your pesto; place all of your ingredients in a food processor and whizz until smooth — adding in a little
water if needed.
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.
If you choose to use beans you've
cooked yourself, reserve the
cooking liquid and use in place of the
water and stock.
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered
water 1/2 cup / 45 g rolled oats, choose certified gluten free
if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered
water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for
cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
Add a little extra
water and / or almond milk to thin the porridge out as it's
cooking,
if needed.
Filling: 4 cups diced
cooked turkey 3 cups turkey gravy (thin with broth or
water if needed) 1 cup additional diced
cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)
Perhaps that most involved part is peeling / deveining the shrimp (
if your shrimp are frozen, just pop them into a cool
water bath to defrost for a few minutes first)-- We prefer to remove the entire shell, no tails since everything is
cooked together and nobody wants to mess with pulling off cheesy - coated tails, right??
If the sauce is too thick - don't worry - you'll be adding some
cooked pasta
water soon.
But
if I soak 1 cup of beans overnight, I put them in the rise
cooker with 4 cups of
water the next day and it always works!
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
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.
Add little
water if required (to avoid sticking at the bottom) and
cook on medium flame for 10 minutes.
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.
Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C
water / 2 t orange or lemon zest optional — place 1 t in
cooking mixture, reserve the rest for later / Bring to a simmer and
cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar,
cook a little longer
if needed / Let cool / Sauce thickens as it cools.
I find roasting gives it a little less moisture than
if you stems or
cook it with
water in the microwave.
Place sugar,
water, and orange zest in a pot on medium - low heat and
cook until sugar is dissolved, let
if boiled for 5 minutes.
After prep proceed to
cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and
cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
cook together for 1 minute / Add wine and
cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or
water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood,
if any, and the rest of the lemon /
Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop
cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
If the noodles start to stick, add two tablespoons of
water (repeat as necessary) and continue to
cook until noodles reach desired doneness.
Note:
if more than 1 cup of
water has evaporated during
cooking, then the temperature is too high.
It will
cook fine — you could add a tiny bit of
water if it's super dry and won't stick.
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).
Fold in
COOKED PASTA, CHILI PEPPER FLAKES, SALT, and PEPPER; add a few splashes of
WATER (
if not moist enough); continue heating until warmed through (3 - 5 min)
Cover and let simmer for 15 minutes until the chicken is
cooked through, adding a bit of
water if needed to thin the sauce out
if it becomes too thick.
Decreasing prep &
cook times:
If you use canned hominy and
cooked chicken, use chicken stock instead of
water.
If you have overcome this difficulty just rinse your chickpeas before you start
cooking them, pour plenty of
water in a large pot and add 1 teaspoon bicarbonate of soda to the chickpeas.
Lentil and Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1 cup
cooked brown rice for 1 cup of the lentils; add more
water if needed to keep the mixture moist as it
cooks.
If you ever wanted to
cook with foods at their simplest and least refined state, Swanson has a multitude of recipes for you to try, such as Millet Muffins, Harissa Ravioli, Wild Rice Casserole, and Honey & Rose
Water Tapioca.
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).
You may need to add one to two cups of
water if a lot of the stock has steamed out while
cooking.
Half way through the
cooking, check to make sure you have enough liquid in the pot, add a little
water if necessary.
If you've never heard those terms, they basically mean boiling briefly and then plunging them into ice
water to stop the
cooking immediately.
Cook your ramen noodles, keeping about a tablespoon of the starchy
water that comes from boiling it (extra points
if you use the flavor packet).
You could even just throw the corn cobs and shrimp in a pot of boiling
water to
cook them
if you want to do it that way.
If not, add another 1/4 to 1/2 cup of
water (I didn't) and
cook for another 5 minutes.
Stir, cover with cold
water, add the rosemary, bay leaves and salt and
cook for about 15 minutes, checking occasionally to see
if the lentils are soft.
Add the greens and more
water,
if needed, and
cook until they are wilted.
Add the pasta to the boiling
water and
cook the pasta according to the box directions for al dente pasta (
if your box doesn't specify al dente,
cook it for 1 to 2 minutes shorter than the time called for — it shouldn't be
cooked the whole way through).
Spinach releases a lot of
water as it
cooks, so my father's trick is to drain and dry the spinach leaves as well as you can, using a salad spinner
if need be, before
cooking them.
If you're having trouble
cooking the peas or dried beans, it may be your tap
water is very «Hard».
If you are using a rice
cooker to make mushroom rice, first
cook mushrooms and onions in a frying pan, then transfer them to the rice cooker, add rice and water, close the rice cooker and press the Cook but
cook mushrooms and onions in a frying pan, then transfer them to the rice
cooker, add rice and
water, close the rice
cooker and press the
Cook but
Cook button.
If you don't want to roast the corn and shrimp in the oven, you can grill them on a BBQ or grill pan, or
cook them in a pot of boiling
water.
If you are not sure if what you have is pre-rinsed, run it under cold water in a fine - meshed sieve for one to two minutes otherwise it will be quite bitter when cooke
If you are not sure
if what you have is pre-rinsed, run it under cold water in a fine - meshed sieve for one to two minutes otherwise it will be quite bitter when cooke
if what you have is pre-rinsed, run it under cold
water in a fine - meshed sieve for one to two minutes otherwise it will be quite bitter when
cooked.
Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat
cooking spray, add the onion and soften it, stirring often, using boiled
water from a kettle
if the onions begin to stick, then once soft add the butter beans and the vegetable stock.