Sentences with phrase «about celery seeds»

An example of such vegetables are celery (remember the previous point about celery seeds?)

Something about the celery seed makes it perfect.

Not exact matches

6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper

I don't measure anything, but rough estimates are half an orange, half a cup of frozen Wild Blueberries, small handful of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon of peanut butter, a teaspoon of hemp seeds, a collard green, a few slices of zucchini, a celery stalk, sprinkle of cinnamon, and almond milk to blend.

2 carrots (about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin olive oil 20 gms flat leaf parsley, chopped

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4 cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)

3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup chopped celery (about 2 ribs) 1/2 cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried crushed rosemary 1 tablespoon minced fresh flat leaf parsley 1/2 teaspoon coarse kosher salt 1 teaspoon cracked black pepper

In a small saucepan, simmer the wine, garlic, celery seeds, allspice, salt, and cloves for about 10 minutes.

I used half of each to make a coleslaw with shredded carrots and green onions which I packaged in the fridge and then later added to each serving as it was about to be eaten — the whipped dressing and a mixture of salt / pepper with celery seed.

Beef Roast with Mushroom Gravy Sauce (adapted from Nom Nom Paleo) Ingredients: About 2 lbs grass fed beef rump roast 2 big onions 1 bulb of garlic 1 shallot 18 oz button mushrooms 2 Tbsp grassfed butter (I used Kerrygold Salted Butter) 1 tsp caraway seeds 1 - 2 tsp celery salt Salt and pepper to taste

4 cobs of corn, cooked and cut from the cob (save the water you boil the corn in to use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper

2 tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste

Tangy Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste

2 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2 cups) 4 stalks celery, diced (about 1 1/2 cups) 4 small red potatoes, diced (about 1 1/2 cups) 1 small zucchini, diced (about 1 cup) 1 small turnip, diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme leaves 1 teaspoon minced fresh sage leaves 2 tablespoons chopped fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to taste

Heat up the oil fry the fennel seeds for 30 sec and then add in the carrot, onion, celery and garlic and fry for about 8 mins until soft.

Pin It Ingredients: 5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped 1/2 cup cranberry juice 1 cup peeled, seeded, and diced cucumber 1 cup diced celery (about 2 stalks) 3/4 cup diced red bell pepper... Continue Reading →

Green Lemonade Juice 1 large apple, cored 3 stalks celery 1/2 of a lemon, peeled and seeded 1 thin slice fresh ginger, peeled 1 handful fresh kale leaves, stems removed (about 1 cup)

Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing

Add the salt, celery seed, and white pepper and stir until the mixture is blended, about 20 to 30 seconds.

1 pound large (31 — 35 or 26 — 30) shrimp 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium yellow onion, chopped (about one cup) 1 small green bell pepper, seeded and diced (about one cup) 1 rib celery, diced (about 1/2 cup) 1 quart Creole sauce (recipe below) 1 teaspoon granulated sugar 1/2 teaspoon smoked kosher salt 1/2 teaspoon ground cayenne 2 cloves garlic, minced (about one teaspoon) 1 bay leaf 1 to 2 tablespoons Cajun or Creole seasoning 1 tablespoon Worcestershire sauce 1 teaspoon Louisiana - style hot sauce or to taste 1 scallion, sliced 1 tablespoon minced fresh parsley Cooked rice

BASIC SOFRITO Makes 2-1/2 cups Ingredients: 2 tablespoons extra - virgin olive oil 2 yellow onions, finely chopped 2 garlic cloves, very finely minced 4 fresh ají dulce (about 1/2 cup), halved and finely chopped 2 scallions, white and light green parts only, finely chopped 1 celery stalk (with leaves), finely chopped 1 leek, white and light green parts only, finely chopped 1 red bell pepper, halved, seeded and finely chopped 2 tomatoes, halved, seeded, and finely chopped

1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilantro

1 Medium / large or 2 small winter squash (about 4 cups cooked squash) 2 Tablespoons olive oil Kosher or sea salt 1 Cup Bluebird Emmer Farro 3 Cups apple cider 3 Cups chicken broth (or vegetable broth) 4 Tablespoons butter, bacon fat, or olive oil 2 Leeks 1/2 Teaspoon dried thyme 1/2 Teaspoon celery seed 1 Tablespoon apple cider vinegar 1 Apple, cut in roughly 1/4» cubes 2 Tablespoons brown sugar * Optional: Sour cream to garnish

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

Holiday Harvest Chopped Salad Ingredients 6 ounces green beans, trimmed 3 stalks celery or 1 bulb fennel, diced 1 cup pomegranate seeds (about 1...

Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set over medium - high heat.