Sentences with phrase «with reserve water»

Add half a jar of Rogan Josh paste, chickpeas with reserve water (if using canned) or cooking water.

Not exact matches

The state's snowpack reserves, which typically supply California's farmers and residents with roughly a third of their water, lingered at their lowest level in history in 2015.

One speaks, for example, of the wheel as a solar symbol, of the cosmogonic egg as the symbol of the non-differentiated totality, or of the serpent as a chthonian, sexual, or funeral symbol, etc. (In like manner it is agreed that the term «symbolism» should be reserved for a structurally coherent ensemble, for example, we speak of aquatic symbolism, the structure of which can not be deciphered except through studying a great number of religious facts which are heterogeneous in appearance, such as baptismal and lustration rites, aquatic cosmogonies, myths relative to floods or to marine catastrophes, myths featuring fecundity through contact with water, etc. [Cf. Eliade, Patterns in Comparative Religion, pp. 188 ff., and Images et symboles, pp. 164 ff.

Blend the reserved nuts and spices along with the tomatoes, garlic, and enough water.

Mix the reserved marinade with 1 cup water and pour over the tagine.

Add spaghetti to the skillet, tossing in the wine with tongs until wine is absorbed, add the reserved cooking water with wine to keep pasta wet.

1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)

Not overly sweet and it's relatively sugar free with the Stevia.What you will need for this recipe: 1/2 Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2 Cup High Quality Cocoa Powder 1 1/4 Cup Organic Whole Wheat Flour 1 Cup Chopped Dates soaked in 1 Cup Boiling Water (reserve soak water) 1/2 Cup Chopped Walnuts 3Water (reserve soak water) 1/2 Cup Chopped Walnuts 3water) 1/2 Cup Chopped Walnuts 3 Tbs.

Put these pieces into a blender along with the reserved coconut juice and 2 cups of water.

1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional

Thin sauce with some of the reserved hot pasta water if required.

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.

With a slotted spoon, scoop the softened sun - dried tomatoes out of the soaking water and transfer to a mini food processor, reserving the soaking water.

Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency.

of the reserved pasta water with 3 tbsp.

Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil

Drain the water through a triple - mesh sieve and reserve, along with the mushrooms.

Add the tomatoes with their juice, olives, capers, and the reserved pasta water.

Drain the pasta and add it to the sauce with the reserved cooking water.

Add the cooked pasta back to the pan with a small bit of the reserved water along with a few tablespoons of the pesto.

With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture.

Now simply cook your pasta in salted water, drain - reserving some of the cooking water, return to the pot and toss with the sauce.

After I cooked the pasta, I mixed the beef and mushroom ragu back into the pot, and tossed it all together with some of the reserved pasta water and lots of parmesan cheese, just because.

Taste and adjust the seasoning of the reserved marinade, thinning it out with water as needed.

Combine the reserved water with mustard, brown sugar, molasses, salt, pepper, pork or bacon and vinegar.

Remove the pasta from the water with tongs, reserving some of the pasta water, and add the pasta to the mixture.

Use a hand blender or food processor to puree the green onion mixture along with 3/4 teaspoon salt, 1/4 teaspoon black pepper, zest of the lemon, half the lemon juice, and the reserved pasta water.

If I wanted things more glisten - y and coated I'd likely stir some reserved pasta water, broth, and / or cream back in with the eggs.

Drain and cool immediately with cold water, reserve

Chop spinach to a chiffonade; add to pan along with peas, mint and 1 1/2 cups reserved potato water or stock.

Cook pasta until al dente in a dutch oven with heavily salted water, reserving 1.5 cups of pasta cooking liquid after draining.

I added another tablespoon of balsamic to 1/3 reserved pasta water along with 1 tablespoon butter.

Meanwhile, make the filling by cracking the top of the coconut with a large knife, reserving the coconut water.

Add tomatoes with the juice, all the spices, reserved eggplant and water.

Whisk the reserved egg white with a tablespoon of water in a small bowl.

Feed this reserved starter with 1 cup of flour and 1/2 cup water, and let it rest at room temperature for several hours, to get going, before refrigerating it.

Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination.

Add reserved pasta water starting with 1/4 cup until desired sauciness is achieved.

Once noodles are done, scoop them into a strainer (reserving the water) and cover with towel to keep them moist.

Add the cooked pasta and the reserved water to the pot with the bolognese.

Add the reserved pith to the pips in the muslin and tie together to make a loose bag with enough space to allow water to bubble through.

Drain the dates but reserve the water and add them to the food processor with just enough water (start with 2 tablespoons) and process until it's as smooth as you can get, scraping down the sides as needed.

Start with 1 cup of the reserved date soaking water.

Place the cooked chickpeas (reserve a handful for garnish), cooked garlic (and if you love garlic as much as we do, add 2 cloves of raw garlic at this stage) in a food processor with the remaining ingredients and half a cup of the cooking water.

Boil cream in a 1 - to 1 1/2 - quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.

Transfer to a colander with a spider, slotted spoon, or tongs, reserving water in pot.

Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1/2 tsp salt and 1/4 tsp pepper.

Add the green apple (reserving a bit for the toppings, if desired) along with half of the hemp seeds and half of the almonds, the banana or avocado, celery, cucumber, parsley, spinach, water and ice to a blender.

Let it cook for a minute or two, then add the ramps for about thirty seconds and remove everything with a strainer, reserving water to cook pasta.

Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.