Sentences with phrase «added diced celery»

I also added diced celery, red and green bell pepper, and winter squash to add sweetness.

Add diced celery, orange or red pepper, onion, cucumber, cilantro, salt, pepper, crazy salt, chile flakes, green chiles and mayonnaise.

When the butter has melted, add the diced celery and onion.

Add diced celery, crumbled blue cheese and coleslaw; mix thoroughly and season with salt and pepper.

Then add the diced celery, pickles, scallions, and olives.

Not exact matches

I find one pound of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added green pepper; I typically use three cans of diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp chili powder i use ground ancho chilis.

for the lentils: a few tablespoons of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)

Add the diced onion, garlic, and celery, stirring frequently for 5 - 7 minutes until soft.

You mention sautéing the carrots and celery in the remaining oil, but the eggplant absorbs all of the oil, so I added a bit more to the skillet prior to adding the carrot / celery dices.

The celery, diced finely, adds a nice crunch and is that perfect balance between the lemony dressing and plump shrimp.

I like to add a shredded carrot and sliced celery and diced onions... too.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

Add the diced onion, pepper, garlic, and celery.

If you opt for something more dense and aromatic, like small dices of carrot / winter squash or celery / fennel, add it to the pot when you're sautéing the onions.

I add minced onion, mayo, relish and diced celery to the tuna to enhance the flavor and give it a great crunch.

1 red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2 diced white onion About 20 edamame 2 chicken breasts 2 tablespoons of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash of pepper Optional: Add a few dashes of chili flakes

Add in diced celery, onions and carrots and cook until carrots are tender, about 5 minutes.

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

I did add more peas and carrots and some diced celery and also some diced up vegan chik»n nuggets and also sauted some onion with the garlic for the tofu scramble (I don't have any green onions).

Instead, I diced up a bunch of celery and put that in, plus added extra carrots and cabbage.

In addition to sweet potatoes, I added some soaked raisins, diced celery, and diced purple onion to this salad.

My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.

Add the diced onions, celery and green pepper.

Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted butter Instructions: In stock pot heat butter until melted, add onions and sweat until translucent.

Also add in the diced pickles, green onions and celery.

I stuck with the celery and red onions which you'll traditionally find in a tuna salad, but to get those Caribbean flavors I added some diced mangoes, sweet bell peppers, adobo chipotle pepper, habanero, and jerk seasoning.

Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celeryCelery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celerycelery root.

Lastly, add in the diced celery and diced ham (E), knead gently until the ingredients are evenly incorporated into the dough.

I added celery and vegetable broth also, and a 14 oz can of diced tomatoes.

Am planning to make it again for a family gathering and will adapt according to two tips n the other reviews — will drizzle a little milk before adding dressing and will add very tiny dice of celery for crunch.

I use homemade chicken broth (no water) and add diced carrots and celery to up the veggie quotient.

If you don't have one, you may dice the carrot and zucchini and add to the pot after you saute the onion, garlic and celery.

Add diced Hearts of Palm and celery hearts.l.

Variation: Add vegetables such as a sliced carrot or two, a cup or so of sliced mushrooms, or a stalk or two of diced celery to the soup — or any combination of these.

In a skillet, heat one teaspoon of olive oil on medium, and then add the diced onions, celery, garlic and mushrooms.

Add the cubed celery root, the ground coriander, and the diced garlic cloves to the leeks, and cook for a couple of minutes.

First, many of her cooked dishes start with an Italian mirepoix called a soffrito or soffriggere: a tiny dice of celery, carrot, and red or white onion with good extra-virgin olive oil that adds aroma and flavor.

I added celery and diced cucumber to boost the texture, and lemon zest for more sprightly flavor.

In a large skillet heat 2 tbsp olive oil, add the chopped onion and sauté the onion, add the crushed garlic and the finely dices celery stalks, cook them for - 12 minutes, until the onion is softened.

Then, added my celery, carrots, chicken broth, and hot diced tomatoes.

Now add in the diced celery, shredded carrot and apple, and raisins.

In a large pot heat the olive oil on medium heat and add in the diced onions, celery and mushrooms and cook for approximately 5 minutes until the veggies have softened.

6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper flakes (optional)

2 tablespoons Olive Oil 2 pounds ground Turkey 1 Spanish Onion, peeled and diced 3 stalks Celery, diced (It's Ok to chop up some of the leaves, they add flavor!)

Prep the veggies: Add the cucumbers and celery to the accompanying mixing bowl of the KitchenAid ® 3 - Speed Hand Blender, and pulse a few times until chopped into a small to medium dice.

Add 1 onion, diced, and 2 stalks celery, diced, and 1 bell pepper, diced, to the garlic - and - corn saute for a heartier soup.

All you do is add diced onion, carrots, and celery to a slow cooker, along with wild rice and raw chicken (you don't even have to cut it up).

Add the Poblano pepper, tomato sauce, diced tomatoes, molasses, ketchup, paprika, celery salt, cumin, onion powder, cider vinegar and water.

Add in the diced red onion, chopped hard boiled eggs, and diced celery and sweet pickle relish.

Makes 8 servings 2 tablespoons olive oil1 cup celery, chopped1 cup onion, chopped1 cup green bell pepper, chopped3 cloves garlic, minced2 chipotle peppers *, finely chopped1 can (28 ounces) no salt added fire - roasted diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon red pepper flakesFreshly ground black pepper, to taste Heat oil in a large Dutch oven over medium - high heat.