Sentences with phrase «broccoli stalks with»

Note: When shopping for broccoli, choose broccoli stalks with thick, long stems if possible.

Peel the broccoli stalks with the vegetable peeler (just remove the tough outer layer of the broccoli stems).

Not exact matches

We usually buy 2 x 250 g broccoli and after we have discarded the thickest part of the stalk we are left with roughly 450 grams for the pizza base.

Remove roasted broccoli stalks from the oven and sprinkle with salt, pepper, garlic powder and Parmesan cheese to taste.

I used a mixture of organic baby spinach with Eat Smart Salad (contains: carrots, red cabbage, kale, beet greens, broccoli stalks) and added mandarine.

Peel and cube the sweet potatoes and add them to the pot along with the broccoli stalks, stems, and the chicken broth.

This is also known as Chinese broccoli and is a leaf vegetable with thick green leaves and thick long stalks.

When pasta is cooked, drain and toss right into the cheese sauce along with 2 cups of Brassica florets; the very thin stalks will «cook» when stirred in with the hot pasta, larger pieces or broccoli should be lightly steamed in advance.

This is one of my favorite simple side salads that combines daikon radish with carrots, broccoli stalks, almonds and a tangy dressing.

Add the sweet potato and the broccoli stalk and stir to coat with the spices.

When I bring the broccoli home, I like to trim the end of the stalk and store them with the stalk in a bit of water in a bowl or dish until I'm ready to use them.

It's actually a vegetable that is a hybrid of broccoli and kale, with little florets and leaves on thin, lanky stalks.

Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 tsp salt

I'd thought we already ate a decent amount of broccoli, but our newest Summer bumper crop forced me to get more creative with the bounty of vibrant green stalks we were harvesting.

If you are new to juicing broccoli, I would probably recommend taking it slow and starting with 1 — 2 stalks and increasing the ratio of apples.

It has superfood status, the supermodel of the vegetable world, especially the sprouting broccoli with its unreasonably long legs — ok stalks.

i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.

The classic tabouli gets a raw makeover with a fresh head and stalk of broccoli processed into crumbs to form the bulk and base of this gorgeous super healthy salad.

1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves

The broccoli is done when you can easily slice the stalks with a blunt knife and the heads are just starting to colour.

JUICE - 12 noon - ish or 1.5 -2 hrs later • make 12 oz green veggie juice with an avocado added for creaminess if you wish - try this - juice 1 cucumber, a few broccoli stems, 1 stalk celery, few stems of bok choy, a 3 - 4 inch piece of parsnip, a piece of cabbage, few stems parsley.

Toss shaved broccoli stalks and small broccoli florets with some of the dressing in a small bowl.

I also added the chard stalks, thinly sliced, into the pan with the broccoli,»cause I like my chard stalks and hate to have them go to waste.

Choose fibrous veggies with tough stalks (like artichokes, Brussels sprouts, and broccoli) as well fruits with edible seeds, skins, and membranes (such as raspberries, apples, and citrus).

-LSB-...] Skin Rejuvenating Green Juice 1 cup blackberries 4 sprigs mint 1/2 fennel bulb with greens 2 stalks kale 2 small green apples 1 cup broccoli 1 handful watercress 1 small cucumber 1 lemon, peeled -LSB-...]

Cut the broccoli florets, with their thinner stalks attached, off the woody stems and save some of the smaller leaves.

Add in a stalk of broccoli to the steak, eat green beans instead of chips with the pizza, and have a nice salad with the cheeseburger.

If you are new to juicing broccoli, I would probably recommend taking it slow and starting with 1 — 2 stalks and increasing the ratio of apples.

If humans are the vegetables of any Transformers movie — in the sense that you have to put up with them if you want some sweet robot action — then kids are like a particularly crunchy stalk of broccoli that you really have to work through before getting to the good stuff.

The most obvious risk associated with broccoli is choking — stalks and stems can easily cause esophageal obstruction, especially in little dogs like Chihuahuas.