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Healthy baked cherry oatmeal with nutty topping
This makes a lot! About 8 servings. Perfect for making ahead and eating throughout the week. Just store in the fridge for up to 5 … See more
Actived: 7 days ago
URL: https://www.rhubarbarians.com/cherry-vanilla-skillet-baked-oatmeal/
Asparagus: everything you need to know
WEBRoast in a single layer on a sheet pan for 10-15 minutes depending on how thick the stalks are. Steamed: Bring water to boil and add the asparagus to the steamer basket. Steam for 4-5 minutes, until tender. Boiled: Bring water to boil in a shallow pan. Make sure it is enough water to cover the asparagus.
Rhubarb: everything you need to know
WEBRemove any sign of damaged exterior or fibrous strings from the stalks. Prepare a large pot of water to boil as well as a bowl of icy water to blanche the rhubarb. Place a colander in your sink. Make space in your freezer for a baking sheet and cover the baking sheet with parchment paper (parchment paper is optional).
Delicata squash: everything you need to know
WEBTo roast delicata squash: prep the squash and slice into half moon slices. Coat them in olive oil, salt, and pepper. Spread them evenly on a sheet pan and roast them in a 425 degree F oven for about 30-40 minutes. Enjoy! You can also sauté the squash in a pan, make delicata squash mash, or make soup!
Creamy sweet potato carrot soup
WEBAdd garlic, carrots and herbs, and saute until very fragrant, about 5 minutes. Add potatoes and vegetable stock. Bring just to a boil. Cover, reduce heat, and simmer until potatoes and carrots are tender, about 15 minutes. Puree with an immersion blender or regular blender in batches.
Portobello mushroom: everything you need to know
WEBPortobello mushrooms (also known as portabella mushrooms) are edible mushrooms in the agaricus bisporus (mushroom) family. They are large, fully grown cremini or baby bella mushrooms. Portobellos have a brown or beige cap that averages about 6 inches in diameter. Under the cap are distinctive dark brown or black gills and a woody …
Homemade gingerbread with fresh ginger
WEBPreheat oven to 350° F. Grease (with butter) and flour a 9x5 inch loaf pan. Tap out excess flour. In a medium sized bowl, combine flour, baking soda, cinnamon, allspice, cloves and salt. Stir well and set bowl aside. In a separate small bowl, stir together buttermilk and vanilla and set aside.
All about cranberry! A beginner's guide
WEBSpread the berries out on a sheet pan covered with parchment paper in a single layer and place in the freezer until frozen (about 3 hours). Transfer to an air tight container or plastic bag and put back into the freezer. Cranberries can be stored in the freezer for up to a year, depending on the container that you use.
Cheesy broccoli soup with white beans
WEBScoop out about half of the broccoli florets and set aside in a small bowl. Puree the soup with an immersion blender or in a blender until smooth. Add the broccoli florets back in to the soup and stir to combine. Add the cheese a bit at a time, stirring it in to melt in small batches. Add the milk and stir to combine.
A beginner's guide to chickpeas! Dry and canned
WEBThe chickpeas will triple in size, so 1 cup of dried chickpeas will make 3 cups of cooked. Place the beans in a large bowl (remember they will triple in size) and cover with water by several inches. Let them soak for 8 hours or overnight in a cool place. Drain and rinse the beans before cooking.
How to store fresh cranberries (and freeze them)
WEBHere's a detailed guide on how to freeze fresh cranberries: Prep first: Follow the instructions above to prepare your cranberries for storage. Spread in a single layer: spread the clean and dry cranberries out in a single layer on a baking sheet. Feel free to layer with parchment paper. Freeze: Place the baking sheet in a flat area of your
Easy dill pickle juice recipes with leftover brine
WEBDill pickle sourdough bread. There is both chopped dill pickles folded into the dough AND pickle brine that takes the place of the some of the water. The crumb of this bread is soft and custardy, airy and chewy. The crust is blistered and golden brown, with a few pops of pickles showing themselves.
Jalapeno cucumber moscow mule
WEBPlace a few cucumber slices in your vodka, give a good stir, and let sit. 5-10 minutes before making your cocktail, add a few jalape ñ o slices and give another stir. Fill a copper mug with ice and add all of the ingredients. Stir together. Garnish with jalape ñ o, cucumber, and lime slices!
The best sweet potato and beet wild rice salad recipe
WEBPreheat the oven to 400 degrees F. Line a baking sheet with parchment paper (optional for easy clean up). In a mixing bowl, toss the beets and sweet potatoes with 2 tablespoon of the olive oil and season with salt and pepper. Spread on the baking sheet and roast for 20 minutes.
Hearty vegan pumpkin lentil soup with vegetables
WEBInstructions. Heat the oil in a large dutch oven or soup pot over medium high heat. Add the onion, carrot, celery, 2 teaspoon of salt, and 1 teaspoon of pepper. Stir to combine and saute 10 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and the lentils.
Haft mewa recipe (Afghan fruit and nut dish)
WEBCombine the dried fruits with the peeled nuts in a large bowl. Add the rose water or vanilla and filtered water and stir to combine. ¼ teaspoon rose water or pure vanilla extract, 5 cups filtered water. Cover the mixture and let it sit in the fridge for 3 days, stirring about once a day.
15-minute lemon chickpea arugula salad
WEBFirst, prep your ingredients. Drain, rinse, and dry the chickpeas, chop the lemon and the rosemary, and mince rosemary. Heat some of the olive oil in a pan and saute the chickpeas along with the chopped lemon and rosemary. Saute for about 10 minutes until the chickpeas are crispy and the lemon is slightly charred.
Strawberry merlot slushy mocktail
WEBNutrition. Serving: 6ounces Calories: 55kcal Carbohydrates: 3g Protein: 1g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 8mg Potassium: 102mg Fiber: 1g Sugar: 1g Vitamin A: 2IU Vitamin C: 11mg Calcium: 11mg Iron: 1mg. Tried this recipe? Let us know how it was!
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