Sentences with phrase «broccoli into small florets»

Slice the onion and capsicum thinly, dice the zucchini and cut the broccoli into small florets (so it cooks quickly).

Chop the broccoli into small florets.

Divide the rest of the broccoli into small florets.

Cut the broccoli into small florets and finely chop the peeled stems.

Chop the broccoli into small florets and steam until cooked.

Cut top of broccoli into small florets; slice stalks into 1 / 2 - inch - thick pieces.

Bring a medium sized sauce pan of lightly salted water to the boil, then chop the broccoli into small florets, slice the stem into small pieces and add to the pan, along with the bulgur wheat.

While they cook chop the aubergine into bite sized cubes, slice the mushrooms and cut the broccoli into small florets.

Not exact matches

8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped

1 head of broccoli cut into small florets 1 head of cauliflower cut into small florets 1 small red onion finely diced 1 cup of dried raisins 1 cup of sunflower seeds 1 cup of real bacon bits

1/4 c white wine vinegar 3 Tbsp canola oil 3 Tbsp peanut butter 1 Tbsp reduced - sodium soy sauce 1/2 tsp salt 1 lb broccoli, tops cut into small florets and stems peeled and chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c roasted peanuts, chopped

Ingredients 1 pound flank steak, sliced into 1/4 inch thick strips 3 cups small broccoli florets 1/2 cup beef stock 5 cloves...

2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish

12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)

You will need... 2 wild * (or if you can't find wild then organically farmed) salmon fillets (about 200g) 1 carrot chopped 1/2 an onion whole a few peppercorns Bayleaf 40g vegan unhydrogenated olive oil spread 40g gluten free flour ** 400 ml coconut milk drink *** 100g fresh or frozen peas 200g broccoli broken into small florets 150g gluten free pasta shapes Handful of gluten free breadcrumbs

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.

3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more for the noodles 1 ounce whole baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4 cup green beans, chopped 1 cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)

2 cups broccoli florets 1 ripe avocado, chopped into small pieces 1/2 cup chopped yellow onion 2 cups arugula 1 tablespoon olive oil 1 teaspoon lemon juice + zest 2 cups low - sodium vegetable stock OR water + 1 teaspoon salt

1 large or 2 small purple kumaras, washed and peeled oil to drizzle 1 large head of broccoli or equivalent greens, cut into florets 1 cup peas (fresh or frozen)

3 red chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite - size pieces2 celery sticks, chopped into small bite - size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.

Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite - size pieces2 celery sticks, chopped into small bite - size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.

Step 2: Chop broccoli stems and florets into small pieces (using just the florets will many times yield a smoother puree)

Start by cutting the florets off the steamed broccoli and cutting them into small pieces.

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

1 cup (240 ml) raw millet (any color will work) 1 butternut squash 100 g raw hazelnuts 2 avocados, diced 1 small romanesco broccoli, broke into bite - size florets 2 handfuls purple grapes, cut in half 2 handfuls green leaves, we used beetroot leaves 1 pomegranate, seeds

ingredients WEEKNIGHT PENNE WITH VEGGIES AND CHICKEN SAUSAGE 1 8 - ounce package corn - and - quinoa penne pasta or whole wheat 2 cups small broccoli florets 1 tablespoon olive oil 2 cups sliced button mushrooms 4 links fully cooked Italian - style chicken sausage (sliced) 1 large red bell pepper (stemmed, seeded, chopped) 1/2 cup chicken broth 1/4 cup fresh basil (cut into strips) Parmesan cheese (optional)

To make the salad, wash and chop your lettuce, carrots, celery stalks, cucumbers and broccoli florets into small pieces.

3 cups cooked quinoa - see method below 5 cups raw broccoli, cut into small florets and stems 3 medium garlic cloves 2/3 cup raw nuts — cashews, almonds or pine nuts 1/3 cup rice Parmesan (tricky to find but you'll see it in the chillers in a small blue foiled shaker) sea salt to taste 2 tablespoons fresh lemon juice (usually 1 med.

2oz (1/4 cup) chicken, cut into small pieces 1 small carrot, peeled and diced 2oz (1/4 cup) broccoli florets homemade chicken stock or water

Cut 1/2 a large crown of broccoli (or 1 medium crown) into small florets and thinly slice a medium - size carrot.

To make the salad, wash and chop your lettuce, carrots, celery stalks, cucumbers and broccoli florets into small pieces.

1 tablespoon peanut oil 1 cup small broccoli florets 1 small head baby bok choy, sliced into 1 - inch strips 4 scallions, sliced 1 cup bean sprouts 1/4 teaspoon red pepper flakes 1/3 cup cashews, toasted and chopped

Chop the broccoli florets small and stir into the pot.

1 1/2 pounds of broccoli, washed and cut into small pieces (save florets for later).

Using your hands, break the cauliflower and broccoli into very small florets.