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How to Make Easy 3-Ingredient Energy Bars at Home Cooking Lessons from The Kitchn

How to Make Easy 3-Ingredient Energy Bars at Home Cooking Lessons from The Kitchn
Previous image Next image Power bars! Make them at home with only three ingredients and a food processor. Prepare for your minds to be blown. I am a huge fan of chewy, nutty, fruit-filled energy bars of the sort made by Lärabar. I tinkered with ratios a bit, but in the end, I decided to take the most straight-forward path: equal parts dried fruits, nuts, and pitted dates. My favorite is still cherries, almonds, and dates (which are pictured here), but you can swap out the cherries and almonds for any dried fruit or nut. You can also play around with adding other ingredients into the mix: a few tablespoons of chia seeds, a handful of coconut, even some chocolate chips. Making energy bars really is that simple. How to Make Easy 3-Ingredient Energy Bars at Home Makes 8 large bars or 16 small square-shaped bars What You Need Ingredients 1 cup nuts 1 cup dried fruit 1 cup (12-15 whole) pitted dried dates, preferably Medjool Equipment Food processor Plastic wrap or wax paper Sharp knife Instructions

How to Cook Steel Cut Oats in a Rice Cooker [The Oatmeal Project, Day 8: Greek Yogurt, Strawberries and Thyme] I’m the kind of girl who needs to be needed. I have to be in a relationship in which the other person can’t live without me, can’t function without my being right there by its side, adjusting the temperature, stirring constantly, for the entire 20 minutes, 15 for chewy. Oh yeah, we’re talking about oats. (Relationships are for that other blog.) But I just realized that while it sure makes me feel good to go out of my way, to take more time than necessary, to be inconvenienced out of love, to be needed, there are times, very rare, but there are times, when “being needed” is ever so teeny tiny bit donttakethiswrongway…annoying. That’s when a rice cooker comes in very handy. The rice cooker for oats is just as easy the Overnight “Quick” Method, but it requires neither forethought nor an entire night’s time. We might have a new favorite way of cooking oats. Steel Cut Oats in Rice Cooker Ingredients Directions Press “on.”

How To Make Turkey Stock, The Most Important Thanksgiving Ingredient How to Make Almond Milk at Home It’s not any cheaper to make vs. buy. But it sure is way the hell funner to blend and make almond milk at home… Almonds: raw vs 24-Hour Soaked If ever there was a case for hydration to battle wrinkles in the war on aging, this is it. How to Make Almond Milk at Home 2 cups raw almonds 2 cups water for soaking 2 cups water for blending pinch of salt Soak raw almonds in 2 cups of water for 24-48 hours. Drain water and rinse almonds. Blend soaked almonds with 2 cups of fresh water at high speed for about 2 minutes. Season with a tiny pinch of salt. Store almond milk in refrigerator and use within 2 days. raw almonds: best to get from your local farmers’ market, as you never really know … nut milk bag: PureJoyPlanet on amazon blender: Vitamix follow TheDelicious on instagram

How to Make Vegetable Stock Cooking Lessons from The Kitchn Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It's so easy! Chop up some vegetables, cover with water, and simmer. Done. You'll have enough stock to make your soups, casseroles, and pilafs for weeks to come, and all in just a little over an hour.When making a basic vegetable stock, you want something with a fairly neutral savory flavor. Some recipes recommend adding garlic and other strong spices, but unless we know how we're going to be using the broth, we prefer to add those kinds of seasonings when we're actually making a dish. How To Make Vegetable Stock What You Need Ingredients 1 to 2 onions2 to 3 carrots3 to 4 celery stalks4 to 5 sprigs fresh thyme1 bay leaf1 small bunch parsley1 teaspoon whole peppercornsOptional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips Equipment Sharp knifeStock potStrainerCheesecloth or coffee filters (for straining)Storage containers Instructions 1. 2. 3. 4. 5.

8 Healthy Smoothies Made With 3 Ingredients Mayonnaise - Recipes Roasted Vegetables with Pesto After my recent rant about pesto, I thought it only fair to share a new dish using home made pesto sauce. This recipe gets bonus point for being easy. It’s something you can throw in the oven to cook, then grill a piece of fish or chicken while it’s cooking and you have a meal in about half an hour. These vegetables are something I’ve been making at least once a week for the past couple of months. This recipe is extremely adaptable: It can be served hot from the oven, at room temperature, or even cold, like an antipasto salad.Don’t have one of the ingredients? Roasted Vegetables with Pesto Recipe for eggplant, mushrooms, tomatoes and other vegetables roasted with home made pesto. Ingredients 1 large eggplant (about 1 lb) 8 oz cherry tomatoes 8 oz button mushrooms 1 red onion (about 8 oz before peeling) 1 bell pepper (yellow, red or orange) 5 garlic cloves 3 tablespoons olive oil 3 tablespoons pesto or pistoukosher salt and freshly ground black pepper Instructions Heat oven to 400 degrees.

Homemade Goldfish Crackers There are amazing recipes all over the internets—impressive cakes and cookies, pies galore, delicious pasta dishes, fantastic dinner ideas, and so much more. But what has had me a little stumped were homemade crackers. Homemade crackers? Let me tell ya, they were pretty darn easy. Wanna see how? Before getting started, decide on what shapes you’ll be cutting out. I had so much fun I couldn’t stop, and made a Pac-Man and a football. You’ll need just a few simple ingredients: shredded cheese, butter, flour, salt and cold water. Begin combining everything, except the water, in a food processor until the dough looks like sand. Next, pulse in the water, 1 tablespoon at a time, until combined. Remove the dough from the processor and form into a small, tidy package. Once chilled, roll out the dough. Now, the cutting fun begins! Place crackers on a lined cookie sheet and bake at 350°F for about 15 minutes. Then moved on to the footballs and then the Pac-Man (or Mrs. Aren’t they cute? Look!

The Seasonal Family, an unrefined blog: Slow Cooker Beans My family loves beans. Nobody put it better than Doris Day when she sang "tacos, enchiladas and beans". One of our favourites, black beans. Since I have decided against buying foods in tin cans at the grocery stores, I've been trying to perfect making beans at home from scratch. I've tried them on the stove, first time, hard as rocks. The second time, they were still a bit tough but at least chewable. Before cooking them, I recommend soaking the beans overnight or a minimum of 6 hours. Soaking the beans breaks down the oliogosaccharides that build up in the beans during the last stage of growing. Slow Cooker Beans 2 cups of dried beans soaked for at least 6 hours 6 cups of fresh filtered water (do not cook beans in soaking water) 1 piece of kombu 2 teaspoons sea salt In your slow cooker add soaked beans, water, kombu and sea salt. Turn on high for about 2-3 hours or low for 4-6 hours (depending on make and heat level of slow cooker) or until tender. Chef Momma