- powdered sugar
- almond meal flour
- unbleached white flour
- large eggs
- almond extract
- granulated sugar
- cinnamon
- unsalted butter
- sugar
- eggs
- milk
- vanilla
- almond meal flour
- organic coconut flour
- salt
- baking powder
- vegetable oil
- Goya red lentils
- grated fresh ginger
- ground cumin
- water
- chicken boullion cube
- fresh chopped cilantro
http://smittenkitchen.com/2012/01/buttermilk-roast-chicken/
“This recipe was inspired by Nigella Lawson’s version. I fiddled a lot, changing the spices and sweetener, though my biggest changes were to increase the salt, garlic and marinating time. If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why). I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations. However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.”
(with wild rice and green beans one night; roasted potatoes and, uh, more green beans another)
- buttermilk
- table salt
- granulated sugar
- Lots of freshly ground black pepper
- Drizzle of olive oil
- fresh ground black pepper to taste
- butter
- vegetable oil
Adapted from Madhur Jaffrey’s Step-by-Step Cooking
- pork sirloin chops
- water
- vegetable oil
- Marinade:
- soy sauce
- white vinegar
- bay leaves
- coarse ground black pepper
- chicken stock
- almond meal
- thick boneless pork chops
- salt/pepper for seasoning pork chops
- half and half or milk
- Vege-sal or slightly less than 1 tsp. salt
- fresh ground black pepper
- olive oil
- balsamic vinegar
- sugar
- salt and fresh ground black pepper for seasoning pork chops
- olive oil
- Dijon mustard
- olive oil
- finely minced garlic
- finely grated Parmesan cheese
- salt
- balsamic vinegar