Put apple mixture in foil pouch (see potatoes directions above), dot
with diced butter, seal tightly and grill until apples are tender, about 15 to 20 minutes.
Not exact matches
1 tablespoon unsalted
butter 1 tablespoon olive oil 1 medium yellow onion, small
dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large
dice 3/4 pound red potatoes, large
dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can
diced tomatoes,
with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Delightfully thick and chewy gluten free apple peanut
butter cookies
with tiny, fork - tender chunks of
diced apple throughout and rich peanut
butter flavor.
Here's my revamp: 2 tbsp unsalted
butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup
diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 °
with rack near top.
Recipe and photo by Emma Frisch Prep Time: about 10 minutes Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1 cup, pre-cooked
Butter or ghee — 1 tablespoon, substitute
with light olive oil Yellow onion — 1 cup,
diced Garlic — 1 tablespoons, minced Carrots — 1 cup, -LSB-...]
I added a bit of peanut
butter, to make it thicker, used plain
diced tomatoes and was liberal
with the spices, and it tasted amazing.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted
butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans
diced tomatoes
with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
In a small bowl,
dice apples
with butter, brown sugar, and cinnamon.
In the bowl sift the flour and mix it
with salt and baking powder and mix it
with the
diced cold
butter, knead the dough until becomes airy and compact.
2 tablespoons olive oil 2 tablespoons
butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely
diced 1 small yellow onion, finely
diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works
with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
I took
diced apples tossed them in cinnamon and sugar and put them on top of a
buttered bagel and sprinkled it all
with a streusel topping.
While the dough is in the fridge prepare the filling, in a medium pot add
butter, brown sugar, cinnamon and
diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish
with a fork, but do not make a cream, leave
diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.
Pimento Mac & Cheese Serves 6 1/3 cup panko breadcrumbs 2 tablespoons
butter, melted 1/4 teaspoon salt 1 pound pasta, I used cavatappi because the shape gives me life 5 tablespoons unsalted
butter 5 tablespoons flour 2 1/2 cups whole milk 1/4 teaspoon black pepper 1 - 2 teaspoons salt 8 oz sharp cheddar cheese, shredded 8 oz monterey jack cheese, shredded 6 oz
diced pimentos, drained (or 2 jalapeños, seeded and
diced if you want to go
with the book!)
I decided to oven roast my
diced vegetables
with just a little olive oil and seasonings vs. pan frying in
butter.
Ingredients: 4 tablespoons (1/2 stick)
butter / 4 ounces thick, quality bacon (4 slices),
diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt and ground pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese,
with more for table.
Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt
butter or olive oil in a large skillet, add
diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along
with two sprigs of thyme / Cook onions until soft, not browned, and season
with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.
Anyway, once the spaetzle was cooked we put some in a frying pan
with oodles of
butter,
diced onion, already browned, rinsed and drained sauerkraut.
:D Mini blueberry pies
with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted
butter, very chilled and
diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.
Pineapple coconut cakes
with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted
butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely
diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.
Either roast them whole and serve
with a dash of
butter and pepper, or toss the
diced pieces
with a bit of oil and roast.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted
butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted
butter, room temperature 1 large apple, peeled, cored and finely
diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten
with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and
butter in a food processor until the mixture resembles fine breadcrumbs.
Sweet banana and cinnamon eggs topped
with diced apples, coconut and almond
butter make a breakfast bowl that packs a serious flavor punch.
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted
butter 5 ounces high - quality turkey slices,
diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor
with a couple pinches of salt and a 1/4 teaspoon black pepper.
I peal and
dice it, microwave it for about 60 seconds, and top it
with cinnamon, nut
butter, and vegan chocolate.
Dice the remaining onions and mushrooms and place in a frying pan
with the
butter over a medium heat.
Add
diced butter, and work in
with a pastry blender or two forks until the mixture resembles coarse crumbs.
Slow Cooker Swiss Steak
with Cauliflower Mash 1.5 pounds sirloin steak or round steak 1 small onion 2 ribs celery,
diced 1 green bell pepper 1 28 ounce can
diced tomatoes 1 tablespoon Worcestershire sauce 3 cloves garlic 1/2 teaspoon dried oregano leaves 1 bay leaf 1 - 2 tablespoons whole wheat flour 1 medium head of cauliflower 1 tablespoon
butter
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small
dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small
dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties
with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted
butter (cold, cut into cubes) 2/3 cup plain yogurt
Spoon into bowls and serve topped
with a drizzle of Maple
Butter,
diced pear and a sprinkling of pumpkin seeds.
Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (generous pinch) of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance
butter, sliced /
diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or walnuts), divided
100 grams (3.5 oz)
butter 1 medium onion 1 tablespoon flour (or substitute
with arrowroot if gluten free) 1 cup fish stock 1 cup milk 1 cup sweetcorn 1 medium potato,
diced into small cubes 2 tins smoked herring fillets (or equivalent amount of smoked fish) 2 - 3 cups mixed seafood of your choice (I usually use a small tin of salmon, some shrimp meat and bay scallops) 1/2 cup cream Salt and pepper (to taste)
300 grams kamut spaghetti (or substitute
with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob
butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely
diced 2 tbsp finely
diced flat leaf parsley
CORNBREAD STUFFING
WITH CHORIZO AND DRIED MANGO 1/2 cup
butter (melted, plus extra for greasing) 8 cups cornbread (cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-
with-honey-
butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons extra-virgin olive oil 1 1/2 pounds fresh chorizo (casings removed) 1 yellow onion (peeled, 1 / 2 - inch
dice) 3 stalks celery (1 / 2 - inch
dice) 1 red bell pepper (top removed, seeded, 1 / 2 - inch
dice) 1 - 2 jalapenos (tops removed, thinly sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground black pepper (to taste)
Add the
diced butter to the bowl and cut in
with a fork or your hand until the mixture is the texture of coarse crumbs.
Flat over-risen dough can always be eaten
with extra
butter or fresh hummus... or when all else fails,
dice it up, coat it in coconut oil and bake them until they turn into lovely croutons!
Toasted breadcrumbs tossed in vegan
butter; salty, savory vegan parmesan; crunchy sunflower seeds; chopped kale; finely
diced red onion; and a lemon garlic vinaigrette that is so simple and packed
with tons of flavor.
Garnish each bowl of soup
with a little
diced parsley and serve hot
with some good crusty bread,
butter, and a small salad.
Garnish
with a little
diced parsley and serve hot
with some good crusty bread,
butter, and a small salad.
The scallions and
diced jalapeño soften just slightly in the hot
butter while the cauliflower steams —
with the lid on!
Take a copper mortar, dusted
with buckwheat meal, and place in it
diced red chiles,
diced green chiles, two tablespoonfuls of coriander seed, a snippet of green ginger, a pinch of coarse cinnamon... a young orange leaf, a scraping of lemon peel, a clove of garlic, two large spoonfuls of molten
butter, a spoonful of turmeric.
When they would prepare a simple dinner, they would pick some herbs,
dice a fresh tomato, combine them
with some olive oil and
butter.
For an easy but wholesome serving suggestion I served the falafel in a pita
with a bag of prechopped broccoli slaw and
diced bread and
butter pickles.
If you're not hungry, you have a choice - two eggs, one egg, or muesli... Choponion into small
diced pieces and put into hot pan
with the
butter and oliveoil.
To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love yellow squash
with butter salt and pepper - I just
dice it up and boil a few minutes then mash it) canned vegetables will work well and you can make a quick soup
with them just puree
with some chicken stock and you can add chicken too, if it's smooth you won't have trouble eating it.
Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season
with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir
with a wooden spoon to prevent burning Add the
diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and
butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup
with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!
2 TBSP
butter 1/2 cup extra virgin olive oil 4 lbs tomatoes, peeled * and sliced in half
with stems removed 3/4 tsp sea salt 1/2 tsp fresh ground black pepper (optional) fresh sprigs of thyme, oregano or rosemary 1 medium sized yellow onion,
diced 2 stalks celery,
diced 5 medium sized carrots,
diced 3 cloves garlic, minced 2 cups chicken (or vegetable) stock 1/3 cup fresh basil leaves, chopped 3/4 cup heavy cream
-- brown rice mixed
with spinach and
diced tomato — brown rice mixed
with beans, tomato and cheese — 1/2 wheat english muffin
with butter and jam — toasted cinnamon raisin bread
with butter
1 TBL pastured
butter (raw from grass fed cows preferred) 1 large organic onion,
diced 2 - 3 cloves organic garlic, peeled, smashed and minced 2 lbs grass fed ground beef 3 TBL chili powder (non-irradiated, organic preferred) 1 tsp garlic powder (non-irradiated, organic preferred) 2 TBL cumin (non-irradiated, organic preferred) 1 tsp smoked paprika (non-irradiated, organic preferred) 1 TBL cocoa powder (organic, fair - trade, not processed
with alkali preferred) 1 TBL unrefined sea salt 1 tsp freshly ground pepper (mixed peppercorns preferred) 1 TBL arrowroot powder (optional, for thickening) 2 cups filtered water or broth / stock 1 — 28 oz can of organic crushed tomatoes (BPA free can - like Eden Organic or in glass jar like Bionaturae)
Corn Chowder
with Chilies from Pioneer Woman Ingredients: 2 slices Bacon, Cut Into 1 / 2 - inch Pieces (or Smaller) 2 Tablespoons
Butter 1-1/2 whole Yellow Onion,
Diced 5 ears Corn, Shucked (about 4 Cups) 2 whole Chipotle Peppers In Adobo Sauce, Finely
Diced 1 whole 4 - ounce Can
Diced Green Chilies 32 ounces, fluid Low Sodium Chicken Broth 1-1/2 cup Heavy Whipping Cream 1/2 teaspoon Kosher Salt -LSB-...]
Sauté the
diced shallots in a frying pan
with the olive oil or
butter over low heat until they are translucent.