For example, capture cool shower water in a bucket as you wait for it to heat, and save
water used for cooking that you'd otherwise pour down the sink.
Nitrates may in fact seep into
the water used for cooking.
Not exact matches
I roast chicken backs and parts or
use leftover chicken or turkey bones then
use a electric instapot style pressure
cooker set on chicken / high temp
for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it into ice cube trays mix 17 ice cubes (1 cup) too 1 or 2 cups
water depending on strength you want the best stock on earth
For personal
use — drinking,
cooking, bathing and sanitation — Jewish settlers consume more than four times as much
water as do West Bank Palestinians, who average only 88 liters per person per day.
There are variables that can affect recipes such as the differing
water content of people's fruit or different ovens so I can only suggest
using less almond milk and
cooking for slightly longer.
The thoughtful
uses for carrot tops, chickpea soaking liquid, and barley
cooking water — like the rest of the book's delicious plant - based recipes — speak to both virtue and pure enjoyment.
I
used 1 cup dried quinoa (
cooked with 2 cups
water) and it made enough
for this recipe.
Cook the lentils: Wash and pick over the lintils Place the lentils in a large saucepan and cover with
water using 2 - 3x the quantity of lentils.Bring to a boil and simmer
for 15 - 20 minutes.
I
used 1 cup dry quinoa (
cooked with 2 cups
water) and it made plenty
for this recipe.
For years I have been
using Creamers instead of
water when I
cook!!!! I Love Coffee Mate, and I have two in my fridge at this moment!!!
* 2 cups uncooked quinoa, soaked
for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups
water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then
cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I
used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
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.
* I
used the zest — finely chopped — and the juice of one lemon
for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some
water, stirred in a little at a time.
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 he
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 he
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 he
for about 8 minutes, until cherries are slightly softened / Remove from heat.
Meal Size: Hungry - Single (Serves 1 - 2) Net Wt: 2.5 oz (71 g) Calories / Ounce: 118 Requires: Boiling
Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2 cups of water to boil (use less water for thicker s
Water (
Cook) Ready In: 10 Mins Prepared Size: 2 cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2 cups of
water to boil (use less water for thicker s
water to boil (
use less
water for thicker s
water for thicker soup).
My tips
for quinoa are (1) soak quinoa in cold
water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3)
use a bit less than a 2:1 liquid: grain ratio, as more
water makes
for soggy quinoa; (4)
cook in vegetable stock instead of
water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.
Not to mention, that if you
cook your own chickpeas you will be able to
use that glorious
cooking water for your hummus.
I haven't found a way to make it not gritty, so while I
use this kind
for cooking recipes,
for drinking I blend the shredded organic coconut with hot
water and strain.
We attempt to avoid oils and
use water for cooking.
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).
I
used Kikkoman ® Less - Sodium Soy Sauce and
water to
cook the mushrooms and veggies with, which is a great way to eliminate the oil needed
for a recipe where a sauté is recommended.
When ready to
cook,
use 1 cup
water to 1/3 cup grains
for each serving.
Start Chicken — Preferably
used my recipe
for Honey Garlic Slow
Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high temper
Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of
water or stock and simple seasonings (salt, pepper, onion powder) in slow
cooker with lid on high temper
cooker with lid on high temperature.
Use 2 cups of
water for every cup of black rice and it
cooks for about 45 minutes Soaked rice would
cook up to 30 mins.
I
used baby kale
for my greens, so decreased the
water to 6 cups and the
cooking time to about 30 minutes.
Bring
water to boil, then reduce heat to the lowest simmer, cover and
cook for 15 minutes if
using white rice (or 40 minutes if
using brown rice).
Directions:
Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with ch
Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the
water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to
cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if
using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with ch
using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C
water, place a lid on, and simmer
for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer
for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
At this point you can
cook the pasta in boiling, well - salted
water, hang it to dry, or freeze it
for later
use.
Using the is liquid drained from a can of legumes such as chickpeas or small white beans, is probably the simplest way, but you can also get aquafaba from
cooking dried beans in
water for a couple of hours.
I made these with home -
cooked chickpeas; if
using canned, you may need to add less chickpea flour to account
for drier beans.If starting with dried chickpeas, soak 3/4 cup dried beans in cool
water for 8 - 12 hours.
Use a dutch oven with a lid and
cook for 4 or more hours at 300 *, checking every so often to make sure things aren't sticking, add a little
water or citrus juice if you need.
hi all, its does state how to steam /
cook the cauliflower in the instructions / recipe * to
cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little
water covered
for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then
using a knife finely chop and set 2 cups aside.
Pressure
Cooker: If using pressure cooker, cook lentils with 2.5 cups of water, turmeric, and 1/2 tsp salt for 4 - 5 mi
Cooker: If
using pressure
cooker, cook lentils with 2.5 cups of water, turmeric, and 1/2 tsp salt for 4 - 5 mi
cooker,
cook lentils with 2.5 cups of
water, turmeric, and 1/2 tsp salt
for 4 - 5 minutes.
Instead of olive oil I
used Coconut Oil and I soaked the lentils in some
water while I went to the store so that cut
cooking time by a third and then halved the recipe (
cooking just
for myself — I can only eat so much!).
Yep, I
use the mushrooms themselves in the marinade mixture and the reserved mushroom
water (after mushrooms are soaked
for 30 minutes) in the
cooking liquid
for the dutch oven.
The trick I was given was to soak them in
water for 30 minutes befoorehand, and then to dry them completely before baking, this helps to get them crisp too Oh and not to
use salt before or during the
cooking process, this helps too!
Thanks
for being a great reader and for that sweet comment For my pancakes I usually just use Bob's Red Mill 7 grain pancake and waffle mix and add a mix of water, almond milk, chia seeds, and cinnamon until it's pancake batter consistency then cook them over medium / high heat with coconut o
for being a great reader and
for that sweet comment For my pancakes I usually just use Bob's Red Mill 7 grain pancake and waffle mix and add a mix of water, almond milk, chia seeds, and cinnamon until it's pancake batter consistency then cook them over medium / high heat with coconut o
for that sweet comment
For my pancakes I usually just use Bob's Red Mill 7 grain pancake and waffle mix and add a mix of water, almond milk, chia seeds, and cinnamon until it's pancake batter consistency then cook them over medium / high heat with coconut o
For my pancakes I usually just
use Bob's Red Mill 7 grain pancake and waffle mix and add a mix of
water, almond milk, chia seeds, and cinnamon until it's pancake batter consistency then
cook them over medium / high heat with coconut oil.
I
use my slow -
cooker to soak the beans, (with a quartered lemon, a handfulmof scallion bulbs, salt, and a splash of toasted sesame oil in the
water) on high
for an hour, and then on warm
for.
I
cook my millet in a crockpot (as described in this post)
for 6 to 7 hours on low
using 3/4 cup of millet and 3 cups (scant) of
water.
1 1/2 cups
cooked fresh shelled beans, I
used cannellini beans, covered with
water and gently simmered
for 35 minutes.
The tortilla - making method begins by
cooking whole corn kernels in lime and
water for up to 10 hours and then
using hand - carved lava stones to grind the
cooked corn into fresh masa.
Some just
use the
water from
cooking the oats (5 c.
water, 1 c. oats
cooked for 1 hour) and some blend the
cooked oats.
How to quinoa: 1 cup quinoa kale cherry tomatoes, halved frozen edamame lime
Cook 1 cup of quinoa in rice
cooker according to directions,
use veggie broth instead of
water for more flavor.
To boost the nutritional value,
use brown rice, adding an extra 1/4 cup
water and
cooking the rice
for 22 minutes on high pressure with a 10 - minute natural release.
My favorite way to make shredded chicken: Throw a few chicken breasts in your crock pot with 1 1/2 cups — 2 cups chicken broth (you can
use water if you don't have chicken broth on hand) and
cook on low heat
for 5 - 6 hours or until chicken falls apart.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided
use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra
for dusting 3 1/2 cups (490g) all purpose flour, plus extra
for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm
water milk,
for brushing crushed coarse salt or sea salt,
for sprinkling — I
used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds,
cook until fragrant (1 minute), remove from heat, season to taste and cool.
I made this
for Easter dinner and found that when I
used the colander over the boiling pot of
water that the dough
cooked in the bottom of the colander before I had even a 1/3 of it done.
Directions:
Use a broad bottomed pan
for faster
cooking / Dissolve the salt in the
water / Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and,
using a large spoon, continue to
cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the pot / 15 — 25 minutes
for cooking depending on size of pot and type of cornmeal.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold
water for 15 minutes before
using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat,
cook the bacon, stirring occasionally, until crisp.
Method: Pre heat the oven to 400 degrees F
Cook lentils according to the package, typically 3 cups of
water to 1 cup of lentils Meanwhile, toast the walnuts
for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is
used, placing about 2 inches apart on a baking tray Bake
for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!