Sentences with phrase «adding vegetable puree»

Add the vegetable puree to the meat, and cook, stirring occasionally until most of the liquid has evaporated (the mixture might look unappetizing at this point, but it will look better after adding the tomatoes).

Why would we be willing to give a pass to an undisclosed added vegetable puree just because it was intended to get more healthy food into kids?

The other group was given milk with added vegetable puree for 12 days followed by rice with vegetable puree for 12 more days.

Not exact matches

Once the base is firm and ever - so - slightly crispy remove it from the oven and add the tomato puree and then the vegetables, before baking again for another 5 - 10 minutes.

You add chopped vegetables to boiling stock and simmer until the vegetables are cooked, then puree in the blender.

Afterwards, I added some vegetable broth and cooked the pumpkin puree for few minutes.

Add the melted butter and garlic to the blender along with the vegetable broth and puree on high until creamy.

Often fruit or vegetable purees are added to cakes and breads to add nutrients to baked goods and make them healthier than their non-puree counterparts (think banana or zucchini bread).

To the now empty, but same pan, add the other 1/4 of the oil and the pureed vegetables over medium / high heat.

Then add around 200 ml of vegetable stock (I make 300 ml in case I need a little extra), I like the Kallo brand, its gluten free too, a teaspoon of tomato puree and 1/2 teaspoon each of basil and oregano completes the dish.

Add the oregano, agave, kale, cannellini beans, pureed tomatoes, and vegetable broth.

Add pumpkin puree, water / or / vegetable stock, salt, white pepper, nutmeg.

Fruit & Veggie Packed Mini Muffins makes 4 1/2 dozen mini muffins 2 eggs 1 C sugar 1/2 C vegetable oil 1 C applesauce (unsweetened / no sugar added kind) 1 C steamed and pureed winter squash (butternut or acorn work well) 3 C flour 1 Tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 1 1/2 Tbsp ground flax seeds 1 C shredded carrots 1 large Granny Smith apple, peeled and shredded 2/3 C raisins

Finally, the answer was obvious: puree the riced and dried cauliflower along with some eggs, some really flavorful powdered vegetable bouillon that has a nutritional yeast base (I got that idea from my recipe for low carb cauliflower tortillas), and some tapioca starch to serve as both a binder and add some flexibility so the pizza bends -LRB-!).

Add pumpkin puree and vegetable stock as well as thyme, poultry seasoning, bay leaf, salt, and pepper.

Adding a few scoops of pureed vegetables is another option, especially to thicken soups.

Add vegetable broth; puree until smooth.

After months of experimentation in her family kitchen, Marie developed a recipe that utilized cooked vegetables such as onions and carrots as a base, and then added pureed raw habaneros until she found the proper heat level for her Regular and Extra Hot sauces.

Add roasted vegetables and enough stock to puree to blender or food processor.

Once the meat has all been browned return the previously cooked vegetable back to the pan and add the tinned tomatoes, tomato puree, beef stock and / or wine, followed by the chopped parsley.

Then add in 1 cup of pumpkin puree, 1/4 cup of vegetable oil, and 1/2 teaspoon of pure vanilla extract.

Haha, well here I have added red lentils, tomato puree (or use just tomato paste), garlic paste, soy sauce, vinegar, cumin powder, vegetables (carrot, french beans & green capsicum) and coriander leaves for garnishing.

Add butternut squash puree along with vegetable broth.

Add pureed soup back into the pot with the rest of the soup and stir together, adding more vegetable broth if a thinner consistency is desired.

Add the orange zest and juice, the vanilla extract and the pureed leftover roast vegetables.

I usually sauté onions and garlic, add a feature vegetable, simmer with stock and puree.

When roasted vegetables are ready add them also to the pot, season soup with garlic, herbal pepper, tomato puree and cook covered for another 10 — 15 minutes.

So, in my attempt to salvage a botched head of cauliflower, I combined the puree with some broth, added more veggies plus white beans, and the baby food became a creamy, velvety rich vegetable soup.

Cook bones around the 72 hours mark Add the vegetables let cook when soft puree them into the broth and strain.

Add pumpkin puree, vegetable stock, chili pepper and ginger and bring to boil.

Discard vegetables and serve as a «side» or add to puree.

If baby can not mash / grasp, melt cheeses over vegetables or add to veggie / meat purees.

Add pureed fruits and vegetables to baby's homemade brown rice cereal — ensure that you have followed the 4 day wait rule.

Step 4: Puree vegetables with cooked pasta in blender or food processor, using the «chop» option Step 5: Add water from the vegetables until mixture is of the desired consistency.

Add the puree to the vegetable mixture and gently mix well.

was concerned about it drying out during the party — so we pureed the vegetables and cooking liquid and added back into the shredded meat.

Can you soak the cashews in the 2cups of vegetable broth that you will purée them in, or do you recommend soaking them in water and then adding the veg broth at the time of puree?

Cooked and pureed potatoes and vegetables can be added to soups to make them creamy without the addition of cream or half and half.

Add the rice, butternut squash puree, and vegetable stalk.

Updated to add: I also tried a variation on these muffins by boiling and pureeing the vegetables first instead of the grate and squeeze.

Must contain at least one serving of whole fruit or vegetable (not including any added juice or puree concentrate; juice concentrate and puree concentrate will be counted as added sugars) OR dairy / dairy alternative (e.g. nut / grain / soy - based milks)

After about 5 minutes of cooking the vegetables with the puree and wine, add in your tinned tomatoes and passata.

Must contain at least one serving of whole fruit or vegetable (not including any added juice or puree concentrate, which will be counted as added sugars) or dairy / dairy alternatives (e.g. nut / grain / soy - based milks)

To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love yellow squash with butter salt and pepper - I just dice it up and boil a few minutes then mash it) canned vegetables will work well and you can make a quick soup with them just puree with some chicken stock and you can add chicken too, if it's smooth you won't have trouble eating it.

Cooked, pureed and chilled vegetables add thickness and nutrition to healthy smoothie bowls too, including:

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

HISD is also considering our suggestion that nutrition - boosting vegetable or fruit purees be added to various entrees.

Hummus and veggies — not new or revolutionary, but a solid choice, especially if you mix things up by adding pureed vegetables or using different kinds of beans.

Add some wheat germ or diced chicken to her macaroni casserole, pureed vegetables like carrots or spinach to pasta sauce, and little chunks of fruit to her favorite cereal, for example.

The ingredients are simple: cabbage, vegetable broth, onion and garlic, but the pureed cabbage adds such a richness of flavor that you'll swear it has dairy or added fat.