Sentences with phrase «adding diced carrots»

I also sneak in some veggies by adding diced carrots.

The trick to this recipe is to add the diced carrots and zucchini and sliced asparagus to the couscous when it is piping hot.

We make it vegan by adding a bit of almond milk in place of the heavy cream, and I also add diced carrots to up the nutritional value of the soup.

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

Once hot, add the diced carrot and minced ginger.

Add the diced carrots and cook for 7 - 8 minutes, stirring occasionally until carrots are somewhat softened

-LSB-...] This version uses grated cauliflower as its base, but adds diced carrots, peppers, sun - dried tomatoes and kalamata olives to name a few, and is taken from www.cookincanuck.com.

Added diced carrots, julienned red pepper and red chilli paste.

I forgot to note that I added diced carrots in the beginning for some added color, texture and nutrition.

Add the diced carrots, and stir to combine well.

Not exact matches

I didn't have any chicken mince, so I diced some thighs, and added some broccoli and carrots, also I misread the recipe and browned the onions with the chicken.

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)

I substitute ground pork and added diced shitake and carrots.

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.

We did the carrots, peas, onion, and then added in leftover chicken from making broth, and diced zucchini.

I have been using your Traditional Irish Soda Bread as my mainstay (use to be the carrot cake cupcakes with added grated apple, poppy seeds, dates...) and at Easter I was missing the taste of Hot Cross Buns so I added 1 / 4cup currants, 1tsp cinnamon, 1 / 4tsp nutmeg, dash of clove & allspice and 1 / 4cup diced candied peel to the soda bread and it was a great substitute.

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

Once hot, add diced onions and carrots.

I quadrupled the amount of carrots and added two diced parsnips.

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.

Add the sliced carrot, diced apple, curry powder and garam masala.

Add finely diced carrot and mushrooms to the onion and garlic mixture and sauté gently until the carrot becomes cooked and mushrooms brown and become dry (all their liquid cooks out).

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.

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.

I threw in two carrots diced to add some color, as it has a very pallid look to the dish — mostly grey.

The salmon roe adds sparkle and zing both on the plate and on the palate, but if you want to take the terrine in a slightly different direction, use a small dice of blanched, peeled carrot in its place.

While I am happy with the ingredients and outcome as is, when I have time, especially when serving this to guests, I like to pump it up a bit by adding 1 cup diced carrots and 8 ounces of sliced mushrooms.

Finely grate the carrot and dice the onion and add to the millet.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

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 quinoa, diced carrots and beets with slightly salted water to a pot and bring to a boil.

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.

This dish was really good but I look forward to adding some diced sweet potatoes / carrots in my next attempt for an extra veggie punch.

Add sliced carrot, diced apple, curry powder and garam masala.

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.

Add peeled and diced carrots and potatoes.

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

I added diced zucchini and a grated carrot to it to boost my veg intake a bit more.

I usually just grab some mixed greens, top with peeled or grated carrot and sliced tomatoes (if I'm feeling extra fancy some diced apples, walnuts and feta cheese might sneak it's way in), then add some homemade vinaigrette or ranch dressing.

I made some modifications: — no eggs — I added some shredded carrots and diced red pepper.

I also added 2 tbsp dulse flakes & 1 diced carrot.

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

Could I pcik your Brains miriam, if you add onions or carrots, do you boil them also, or dice & bung them in once you've mashed the potato?

Add the oil and diced shallots and carrots to the Dutch oven and cook for a few minutes.

In a large skillet or wok, preheat 2 tablespoons of sesame oil and add the diced onion, carrot, minced garlic and ginger.