http://www.kalynskitchen.com/2010/08/recipe-for-basil-pesto-with-lemon-and.html (Makes about 1 1/2 cups pesto, recipe inspired by many basil pesto recipes through the years, with the idea of adding lemon juice something Kalyn has been committed to the last few years.)
- pine nuts
- coarsely grated Parmesan cheese
- fresh squeezed lemon juice
- sea salt and fresh ground black pepper to taste.
Makes one loaf, recipe adapted from Garden Harvest Cake by Jennifer Dunklee for the Austin American Spokesman, doesn’t seem to be a way to link directly to the recipe
- baking soda
- grated zucchini
- canola oil
- buttermilk
- large eggs
- non-stick spray or oil for coating loaf pan
(Video available at http://www.americastestkitchen.com/cookstv/preview/?Extcode=L8JN2AA00)
Recipe makes 24 potstickers; cook 12 at a time. They freeze beautifully. Freeze them in a single layer, and once hard, put them in a zipperlock bag for storage.
- finely minced Napa or Chinese cabbage
- table salt
- pork
- Soy sauce 4 tsp
- ground black pepper
- minced clove of garlic
- fresh grated ginger
- egg whites
- Dipping Sauce:
- Dipping sauce:
- Soy sauce
- rice vinegar
- Mirin
- water
- chili oil
- toasted sesame oil
The pudding will still be a little loose in the slow cooker. But it will thicken in the fridge. Serve it cold topped with extra raisins and nuts. You could even go crazy and add some fresh berries too!
- cardamom
Good and simple. AND I forgot to add salt and pepper and it really doesn’t need it.
- salt and fresh-ground black pepper to taste
- olive oil
- unsalted butter
- heavy cream
- chicken stock
- fresh minced fresh tarragon
- salt and freshly ground black pepper
- freshly shelled English peas
- farfalle or linguine
- freshly grated Parmesan cheese
- bag of frozen or fresh cavatelli
- olive oil
- tender
- vegetable broth
- or so fresh basil chopped
- white wine
- Salt to taste
- Parmesan cheese to taste
- Freshly cracked black pepper
- broccoli
- balsamic vinegar
- red wine vinegar
- garlic clove minced
- red pepper flakes
- extra virgin olive oil
- salt to taste
I don’t sweeten this at all, but for those not used to the bite of a vinegar dressing, you might need to. To sweeten, add:
A pinch of Stevia, or 2-4 teaspoons of sugar or natural sweetener
- olive oil
- Apple cider vinegar
- onion powder
- whole grain mustard or djion type mustard
- garlic minced
- dried thyme
- dried basil
- salt
Permalink at: http://theshiksa.com/2012/05/15/quinoa-porridge-with-maple-and-brown-sugar/
To Make Pareve/Dairy-Free: In the place of regular milk, substitute almond milk, soy milk, or light coconut milk (ex. So Delicious or Silk brands- do not use canned). Heat milk substitute as directed above, heating slowly and stirring constantly to prevent scorching. I have tested the milk substitutes listed in this recipe with good results; I have not tried it with rice milk or any other alternatives.
- quinoa
- maple syrup
- cinnamon
- vanilla extract