Sentences with phrase «about these carrots for»

Not exact matches

With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they're really tender.

Add the garlic, jalapeno, carrots, Brussels sprouts and paprika, and stir to coat for about 2 minutes.

About 15 minutes before the brussels and sweet potatoes / carrots are done cut the stalk off the mushrooms and place them on a baking tray with a little olive oil and bake for 15 minutes.

Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

Now place the tray in the oven and allow the carrots to cook for about twenty - five minutes, until they're nice and soft.

I'm always looking for more carrot recipes as I buy about 30 pounds to get me through the winter.

Add onion and carrot and sauté for about 5 minutes.

Remove the green tops from your carrots and then boil them whole in a large pot, or saute pan with lid, of water for about 5 - 8 minutes until just fork tender.

Add the carrots, pepper, and Chinese broccoli, and cook the vegetables for about 5 minutes, until fully cooked.

You can also substitute about 150 g of the flour for seeds, grains or grated carrots.

Add the onions, celery, carrots and mushrooms and cook for about 5 - 6 minutes until the vegetables are tender.

Place the skillet in the oven and roast for about 15 minutes or until the carrots are tender and browned in spots.

Heat oil in pot and add onion, carrot, celery, and garlic, allowing them to sweat for about 5 until softened.

Add the carrots, potatoes and celery and simmer, uncovered, for about 10 - 15 minutes.

In a large skillet, saute onions until golden, add the celery and carrots and cook for about 5 minutes.

She braised vegetables like squash, carrots, potato, green beans and red pepper.then added a vegetable stock and let the vegetables and stock simmer for about an hour.

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

Transfer half of the onion, carrot and celery mixture to a Magic Bullet cup, let cool for about 5 minutes to room temperature, and add 1/4 cup tomatoes and blend.

Then at the market on the weekend S casually pointed out a bunch of heirloom carrots at a stall we were strolling past, and while I was at the register about to pay for them, a big pile of sunset - coloured pomegranates tempted me, so I got one of those too.

Pour this liquid over the carrots and leave for about 1 hour to reach room temperature, then stash in the refrigerator for about 1 hour before eating.

Add in the carrots and edamame and stir - fry for about 3 more minutes until the edamame is thawed.

I need one of those little round carrots, they are SO CUTE!!!! I would hug it and cherish it and never ever think about eating it... much to adorable for that!

I would have also accepted cucumber and about 4 times the amount of carrots and cilantro but that would have covered the meatballs too much for the photo so for the sake of blogging, I lessened it.

I will, however, still pay for their carrot cake truffles, chocolate pound cake, raw macaroons, raw cheesecake, raw oreos and rum balls, so I wouldn't worry about them losing much business.

I like how with yours, you could eat «carrot cake» for breakfast every day and feel good about it!

I was thinking about mixing carrots and orange juice for a while and decided to make a tart tatin with it.

Add the onion, carrot, squash and a splash of stock and cook for about 5 minutes with the lid on, until the onion is softened

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping

i have about 8 carrot sticks in my fridge right now, so i should have this for din or lunch tomorrow!

Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish

Heat for about 2 - 3 minutes and then add olive oil, onion and carrots.

Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.

Then reduce the heat to a simmer and allow everything to cook for about 15 minutes, or until the carrots are softened.

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

Roast for about 30 minutes or until carrots and garlic are tender.

Add the fennel and carrots and cook, stirring occasionally, for about 5 minutes, or until tender.

Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots, finely diced 2 - 3 cloves garlic, peeled and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and pepper to taste chives for garnish

Add the carrots and onions and sauté, stirring constantly for about 1 minute.

Heat the oil in a pan and add the rice, tuna, carrots and peas, mix until incorporate, add the soy sauce, and mix for about 3 minutes until hot and a little toasty, taste the rice and if needed add salt and pepper, and is ready to serve.

I could talk to you about watching portions sizes, counting calories, running 4 miles after dinner, or drinking a gallon of water and eating 7 1/2 carrot curls before you sit down for the Thanksgiving meal, but let me read your mind: It's Thanksgiving — get real.

Simmer for about ten minutes, until the carrots are limp and the syrup has thickened.

Add the onion and carrot; sauté and soften for about 8 to 10 minutes.

Once the pot is hot add the veggies (carrots, celery, onion, mushrooms, and bell pepper) and dry saute for about 5 minutes stirring constantly.

Heat a skillet to medium high heat and add the sesame oil, wait a minute and add the carrots, rice and chicken, stir for 3 minutes, add the soy sauce, green onions and salt, stir until everything is well combine, about 3 more minutes.

Add olive oil, peas and carrot slices to skillet and sauté for about 3 to 4 minutes or until softening and lightly caramelized.

Lightly brown chicken for about 3 minutes, then add carrots, celery, and onions.

• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish

Add the carrot and onion and cook for about 5 minutes.

Cook for about 30 minutes or until the carrots are tender.