Not exact matches
But my favorite is always the
plain semi liquid Khichdi of rice and lentils
with just
salt and black pepper in it.
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)
I can find Kettle chips here in Greece... not
with cheddar / beer though...
plain tastes...
salt or pepper.
-LSB-...] bunch of salads, salsas... I also ate them
plain with a sprinkle of sea
salt.
In general, I would recommend googling the precise conversions, but I tried my best
with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1 tsp vanilla extract, 1 1/4 cup
plain flour, pinch of
salt.
For the topping, I used
plain panko crumbs, and seasoned it
with a little garlic powder,
salt, and freshly ground pepper.
Serves: 4 Nutrition: 248 calories, 7.5 g fat (0 g saturated fat), 14.36 g carbs, 8.6 g sugar, 2.3 g fiber, 32.7 g protein (calculated
with 2 %
plain greek yogurt, 1/2 cup of pistachios
with shells and 1 teaspoon of
salt and black pepper)
It may be topped
with a variety of light toppings such as
plain olive oil and sea
salt, herbs, cheese, vegetables or even fruit.
Cook for a few minutes and add lentils and the rest of the chicken stock, let this simmer for another 10 minutes, add
salt to taste and serve
with a dollop of
plain yogurt and a sprinkle of fresh cilantro and green onions
Here I substitute stock
with plain water, as the miso provides enough
salt and flavour.
This traditional Jewish recipe can be enjoyed
plain or sprinkled
with salt.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan
salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g
plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed
with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of
salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g)
plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans
with paper liners.
3 Tablespoons Ground, Defatted Peanut Powder (
plain with no added sugars or
salt)- I used JIF brand
plain
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of
salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g)
plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan
with a 1/3 capacity.
toppings: fresh mint, toasted sesame and / or pumpkin seeds,
plain yogurt (seasoned
with a bit of
salt)
But since the FIL has me covered, there's lots of tomato sauces, salads, and just
plain sliced pieces sprinkled
with sea
salt, pepper and drizzled in olive oil, eaten up in great batches.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice
with the mandolin) Ground cinnamon, to taste Pinch of
salt, to taste (optional) For the dip: 1/3 cup
plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes), cooking spray, two cups of warm water, Cabot Two Percent
Plain Greek Yogurt (or you can go
with Cabot
Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot
Salted Butter, King Arthur flour, minced garlic, thyme leaves,
salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
Combine olive oil, lemon juice, tahini, spices and
salt until smooth and pour over the cooled beets, toss and serve alongside fresh greens
with a drizzle of
plain yogurt or a few chunks of goat cheese.
I have found that the Tofutti cream cheese liquifies when powder sugar is added and the closest I get is by using non-dairy
plain yogurt or the tofutti sour cream
with some lemon juice, powdered sugar and earth balance margarine
with vanilla and pinch of
salt.
I offered her a
plain chicken wing (don't worry, I deboned it for her), as well as a piece of chicken
with my sweet
salt and malt seasoning.
But really, I think I might prefer the
plain version
with just a sprinkle of crunchy
salt mixed throughout.
But it's also perfect
with thinned - out,
salted,
plain yogurt.
2 La Tortilla Factory Low Carb, High Fiber Tortillas, Made
With Whole Wheat, Large Size 1/4 cup
plain hummus 4 slices deli - sliced roasted turkey breast 1 cup mixed baby greens 4 slices vine - ripened tomato, seeds removed 2 dill pickle spears
salt and pepper to taste
The party gets started
with a zesty avocado sauce made simply
with two large ripe California Avocados, fresh cilantro, lime juice, lime zest,
plain yogurt, and
salt and pepper.
Currently this means brown rice + a basic yellow dal +
plain yogurt on the side + shredded brussel sprouts sauteed
with a lot of indian spices (cumin seeds, some garam masala, some tumeric,
salt, a little chili powder.)
You can serve polenta
plain,
with butter and
salt and pepper, white, and yellow.
(Sometimes I eat it
plain on a spoon
with some
salt on top.
1/3 of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs
with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g
plain yoghurt 2 tsp baking soda 1/2 tsp
salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger Butter for frying
Mix the cornflour and
plain flour in a bowl
with half a teaspoon of
salt.
Cucumber and Yogurt Salad ----------------- 2 cups low - fat
plain yogurt, drained to 1 1/2 cups 2 garlic cloves, crushed to a paste
with a pinch of
salt 1 tsp crushed dried spearmint 1/2 tsp crushed tarragon 1/2 tsp dried dill 1/4 tsp oregano 1/2 tsp olive oil 2 small cucumbers, peeled and seeded 2 tbsp lemon juice
Oh, and one last tip before we get to the recipes: If you have chicken breast that has nearly reached its date, make it
plain (either in the oven or on the grill)
with salt, pepper and olive oil.
My mom would roast the seeds
with salt —
plain and simple (which -LSB-...]
It's just a sandwich, on
plain old whole wheat bread, piled just high enough (but not too high)
with just the basics — peppery fresh basil, perfectly ripe end - of - summer tomatoes, creamy avocado, just a few ever - so - thinly sliced onions, a thin swipe of mayo and a few generous grinds of sea
salt and black pepper.
I actually like it
plain with just a little butter and
salt and pepper.
I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups
plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp
salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off
with 3 1/2 cups of flour and add the eggs
with the cream.
If you can't find flavored firm tofu (we used Nasoya brand), lightly sprinkle
plain firm tofu
with garlic powder and / or onion powder,
salt and pepper.
I made some
plain, others topped
with coconut, walnuts, sunbutter, chili / cinnamon, and
salted.
i just made these and did some topped
with walnuts, some
with salted caramel and some
with coconut and left some
plain.
Sieve together 125g of gluten free
plain white flour (make your own)
with a pinch of
salt and caster sugar onto a piece of parchment paper.
Instead of using
plain chocolate I tried out Green & Blacks new dark
salted caramel chocolate to add a bit of decadence to the chocolate cups — the burst of
salted caramel works perfectly
with the sweet pumpkin filling.
some people may experience more salty flavor if they use tahini containing added
salt, to avoid this use the
plain kind
with no added
salt.
To make this lemon pound cake to go
with your morning or afternoon tea (or to enjoy all on its own), you'll need a 12 - cup bundt pan and the following ingredients: granulated sugar, Cabot Unsalted Butter (softened), grated lemon zest (from about 3 - 4 lemons), fresh lemon juice (from about 3 lemons), eggs, all - purpose flour,
salt, baking soda, baking powder, Cabot
Plain Greek Yogurt, and powdered sugar.
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher
salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup
plain tahini seasoned
with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
FOR THE BREAD 1 cup all - purpose flour 1 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons pumpkin pie spice (or go up to a tablespoon if you really want it spiced) 1/2 teaspoon
salt 1 very ripe medium banana, mashed
with a fork 1/2 cup pumpkin puree 1/2 cup light brown sugar 1/2 cup
plain nonfat Greek yogurt 2 eggs 1/4 cup canola oil 1 teaspoon vanilla
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
Try these sprinkled on peanut butter toast or stirred into
plain yogurt that's been seasoned
with fresh lemon juice and
salt.
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along
with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or
plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of
salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
You could simply crush a clove of garlic into some paste
with a pinch of
salt, and stir that in your favorite
plain yogurt - also delicious.