Sentences with phrase «whole cooking thing»

accidentally bought green onions instead of leeks (im new to the whole cooking thing), but ended up being great!

(sorry, I'm a bit new to the whole cooking thing.

Not exact matches

Then the main thing is that you fundamentally need to be eating whole foods cooked from scratch.

A rep from the Church of Scientology told E! that the whole thing «is a publicity stunt cooked up by a small band of unemployed fanatics who live on the fringe of the Internet.

Here, we cook leftover rice with a bunch of water and aromatics, until the whole thing becomes gloriously starchy and porridge - like.

The thing I never used to do though is bake them whole, I'm really not sure why as it seems like such a logical way of cooking them, but for some reason it just never happened until this week.

Since S doesn't care for cooked fruit, I'll be eating this whole thing myself over the course of a day or two — but that's ok, since it's mostly fruit and nuts, healthy things.

A friend of mine and I already have plans to cook + bake our way through the whole thing.

By the time you sautee onions or sear the meat, you might as well just cook the whole thing!

Guess the whole Cook's Illustrated fiasco didn't help things, huh.

Roasting a turkey is a big commitment to have the whole thing over in one big meal, especially if you're doing the cooking.

The thing is that you have to remember to soak the whole wheat the previous night and the remaining process is a cake walk, thanks to pressure cookers.

The whole thing got me so excited... While I replied to her questions, I made sure I threw her a rapid fire round too... Do hop onto her post to see what she cooked from...

I'm hoping to cook my way through the whole thing eventually — so cruel that so many treats are juuuust out of season or not quite in season [I'm looking at you, peach pancakes + shaved asparagus pizza.]

Can't remember how much pork I cooked but I can remember — I ate the whole thing.

We just use whole black beans and add them to the chicken burger after it's cooked, along with other things.

In my experience, there are also two reasons why things go awry in the kitchen, 1) The cook is not set up to do the whole task.

I cook risottos to use up butternut squash and go for the super lazy method of cooking the whole thing in the oven.

This Sausage and Peppers Spaghetti Squash Casserole is as easy as cooking the Sausage and peppers together, simmering with marinara sauce for a hot minute, then the squash gets added and you top the whole thing off with a healthy amount of cheese.

The first thing to go into the slow cooker is the onion (chopped) and garlic (whole or chopped, doesn't matter).

Start with cooked bacon in the bottom of the skillet and pour the cabbage and egg over it and stick the whole thing in the oven (170 C) When the egg sets put sliced cheese over the top and when it bubbles the okonomiyaki is ready.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

I made two modifications due to my kitchen supplies — I cooked the whole thing in a large cast iron skillet (turned out beautifully, took about the same amount of time) and used shallots because I was out of green onions.

I cook with fresh, whole foods, and try to be as health conscious as possible, and I believe (at least in terms of food), that most things are okay in moderation.

The great thing about eating a Whole Food Plant Based Diet is that I get plenty of protein when I eat my cooked beans (1 cup cooked beans = 15 grams protein) and my nuts and seeds (15 grams = 1 cup walnuts or 1/2 cup sunflower seeds), and my dark leafy greens (11 grams per 100 calories).

The whole thing is cooked in a wok and wok cooking is quick.

The most common way to make frittata is using a cast iron skillet, which you cook the omelet then pop it into your oven to fully cook the whole thing.

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

Another great thing about Blue Apron's Whole 30 box to me was it introduced me to certain foods I might not have sought out to buy at the store to cook myself - for instance I've never made shrimp at home before or roasted cabbage - yet both were SO good and something I plan to make again in the future!

I completely agree with your stance on the whole fat in cooking thing.

This is, in fact, the next best thing to actually having Dreena cooking in your home kitchen beside you... This is a fun collection that will make it easier for us to rediscover the joy of cooking with whole foods and, in the process, perhaps establish a healthier lifestyle.»

When I took the whole thing out to add the cashews, I mixed everything up, getting the chicken all submerged so more flavor could cook into it.

No need to use a lid — just simmer this mixture for 20 minutes, stirring occasionally throughout the cooking process until the whole thing is reduced by 2/3.

I've never cooked with Jasmine rice but not I have the perfect excuse to try some:) Walking into Whole Foods for one thing and leaving after having spent $ 100....

Cover the skillet and cook for about 3 minutes, until the underside is firm enough to flip the whole thing over.

For those not quite in - tune with the whole meat - free thing, vegetarian cooking can sometimes be a stretch.

When I walk into stores like Whole Foods Markets, my eyes grow wide and I start dreaming about all the things I'm going to cook.

Par - boiling the potatoes and split peas in separate pots only to combine them and cook them more, and then puree the whole thing?

If you do decide to use cooked teff instead of cooked quinoa, you should know a few things about whole teff.

or can it be cooked by placing the loaf pan in a crock pot with some water and keeping the whole thing warm until the following day?

Cooking and Baking Gluten - Free Tips from a Gluten - Free Goddess ® by Karina Allrich New to this whole gluten - free thing?

Can't wait to read (and cook) the whole thing!

Season the whole thing generously with salt and pepper, then cook until the spinach is hot, about 1 minute.

In theory, chicken under a brick is a brilliant idea: Put a whole spatchcocked bird flat on the grill, weigh the whole thing down with a couple of foil - wrapped bricks for speedy cooking and maximum surface area for crisping, then grill until the skin is crackling and the meat is juicy.

Yet this was the least of my preoccupations (and forks were available for people like me), because I had more important things to learn: the tenets of West Bengal cooking, which is arguably the most varied and creative cuisine in the whole Indian subcontinent.

I have «Vegetarian Cooking for Dummies», and in addition to recipes, it has a whole section on how to cut things and, more importantly, how to grocery shop.

When we talk about the Vegetable Revolution — you know, that whole thing where restaurants are cooking veg we actually want to eat — we place much emphasis on treating our veggie friends like meat.

The length and shape of the two - burner griddle makes it ideal for getting a hard sear on those things that, well, never seem to fit in any other cooking vessel, like a whole skirt steak or meaty side of trout or salmon.

Today's offering is for steak and veggie skewers that are not only delicious, but by cooking the whole thing on a skewer, it means little clean up too and we all love that.

The filling is ridiculously easy, all you need to do is to blend the sweet potato with the whey, milk, egg, and coconut flour and then top the crusts with it before baking the whole thing at 160 C (320 F) for about 35 minutes or until the filling has cooked through on top but not throughout.