Sentences with phrase «as celery and carrots»

Serve with Blue Cheese Dip (below), cut - up veggies such as celery and carrots (optional), and lots of napkins (definitely not optional!).

You'll just need some cooked pasta and shredded chicken, as well as celery and carrots for that cool crunch.

Not exact matches

We categorize some foods (carrots and celery, low - fat cottage cheese) as intrinsically good, our allies in the war against the law of our members; others (chocolate, cookies, ice cream, fried anything) are intrinsically wicked, our sworn foes.

You could definitely use the pulp from carrots, celery etc for a soup or stew as it is purely fibre and when added to veg stock, will make a lovely thick soup.

The core of the lasagna is made up of the flavor - building trio of onions, carrots and celery, as well as affordable, protein - rich mung beans (you can also use lentils), kale and mushrooms.

I made a goal this month to eat more veggies, especially raw ones, so I've been taking a baggie of sliced carrots, celery, and baby cucumbers to dip in hummus (Oasis roasted garlic with hot sauce) as a snack.

Hummus is also wonderful as a dip for crackers or raw crispy vegetables such as celery, red bell pepper, carrots, and cucumber rounds.

Next time I'll add the celery, onion, carrot, and stems as an impromptu stock since it all gets blended anyway.

However, you should use whatever is crunchy and you're craving, such as peppers, carrots, lightly cooked corn cut off the cob, celery, fennel or more.

The flavor of the different varieties of hummus is fantastic and perfect for dipping up with carrots or celery as an afternoon snack!

Other root vegetables like carrot, onion, or radishes, as well as other greens like arugula, cabbage, celery, scallions, cucumber, fennel, endive, spinach, and avocado.

I layer mine with dressing on bottom... then hearty ingredients that can withstand moisture (such as beans, peas, seeds, corn), then veggies like cucumbers, carrots, celery, olives... then soft veggies like lettuce and spinach.

This was a sizable tureen of chili; its liquid component was a bit thin but very flavorful, and it was dotted with rustic - cut chunks of carrot and celery as well as beans and the hero of the dish, deeply seasoned fork - tender braised beef.

This recipe cuts the cooking time down on your regular soup as the Vitamix blitzes a veggie - riffic combo of onions, carrots, celery, and tomato into a steaming bowl of mood - boosting comfort.

I agree that celery and carrots need to be sauted before adding as they remain a little crunchy.

To mimic the texture of traditional bolognese sauce, I dice the mushrooms very small almost same size as diced carrots and celery.

As a dip for raw veggies, such as carrots, broccoli, cauliflower, celery, grape tomatoes, and cabbage sliceAs a dip for raw veggies, such as carrots, broccoli, cauliflower, celery, grape tomatoes, and cabbage sliceas carrots, broccoli, cauliflower, celery, grape tomatoes, and cabbage slices.

Cook onion, carrots and celery as directed above.

Use as a dip for radishes, carrots, celery and other raw or cooked vegetables.

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.

Serve it with sturdy crackers or celery and carrot sticks as a game - changing appetizer.

It has grass fed beef, healing bone broth and easy to digest slow cooked veggies such as carrots, celery,...

As opposed to them, I add some water (to thin out my broth), celery, and carrots.

However, as the company expanded, it diversified to carrots, celery, cucumbers and other commodities.

The flavor is subtle yet delicious, and you can serve this dip with whole grain tortilla chips such as I did, or serve it with crudités such as carrot and celery sticks alongside small cauliflower and broccoli florets.

olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill, and thyme for garnish - optional

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper

Possible additions include various vegetables pickled in vinegar, known in Italian as sottaceti: peperoni sott» aceto (pickled peppers, also known as «pimentos») and cetriolini, those tiny pickled cucumbers known in English as «gerkins» or by their French name cornichons, or baby onions, carrots or celery, also all sott» aceto.

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.

I simply put my beans in a pot and add half an onion quartered, two whole peeled garlic cloves, and a stalk of celery, as well as one carrot, chopped into large pieces.

5 cups root vegetables (such as turnips, beets, rutabagas, carrots and celery root), diced into 1/2 - inch cubes

OhSheGlow's Fall Detox Salad is a must try — Filled with Brussels Sprouts, carrots, apple, celery, sunflower seeds, and raisins, it's as nutritious as it is delicious -LCB- also check out this salad as part of the Thanksgiving Recipe Round - Up -RCB-.

To the final soup, I included some chopped carrots and celery with the onion and garlic and ended up using a large can of san marzano tomatoes which I crushed and cooked down as directed.

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

Fish heads and carcasses — about 1 pound for a small batch of stock 1 onion, coarsely chopped (I left the skin on) Additional vegetables such as carrot or celery 1 - 2 cloves garlic Several sprigs parsley Splash of vinegar Cold filtered water (2 - 3 quarts)

2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

1 cup minced vegetables, such as onion, carrot, rutabaga, celery root, and turnip 1 - 2 tablespoons stock or soy sauce to saute the vegetables until tender 1 tablespoon seasonings or spices 1 cup okara 3 - 5 tablespoons flaxmeal, garbanzo bean, amaranth or rice flour flour or oat flour as needed to thicken crushed rice crispies, corn flakes, bread crumbs to coat (Optional)

Speaking of texture, sweet pearl onions, crisp carrots, and crunchy celery make an appearance as well.

This healthy, nourishing soup is packed with vegetables as well — it has onions, celery, carrots, garlic, tomatoes and swiss chard.

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

Tender beef, tasty carrots, potatoes and celery in a broth that thickens as it cooks.

A food processing plant in Napoleon, OH, processes vegetables such as tomatoes, celery, parsley, lettuce, spinach and carrots in various soups and juices distributed across the US.

Serve these meatballs as an appetizer with carrot and celery sticks and blue cheese or ranch - style dressing for dipping, or make them into a Buffalo chicken sandwich.

When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed.

This «all - in - one» side dish features potato salad with the addition of garden - fresh vegetables such as carrots, celery, radishes, and green beans.

For the vegetables, I used shredded carrots and chopped broccoli (I'm not a fan of celery, but if you are, some chopped celery would be a tasty addition as well).

Octopus 2 cups full - bodied red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Salad: 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed, leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans

* Mirepoix (meer - pwah or meer - eh - pwa) is the combination of the aromatic vegetables onions, celery and carrots, and is used as the flavor base for soups, stews and sauces.