Grate
the carrot over the garlic and kale, and mix together.
Not exact matches
Add the onion,
garlic,
carrots, chilli and sage and cook
over a low heat for 20 minutes until softened but not browned.
In a large saucepan, sauté
garlic, celery,
carrots and scallions for 3 - 5 minutes in oil
over medium heat
Pour
over the tin of tomatoes, chopped courgette, chopped
carrot, chopped
garlic, basil, salt and pepper
Add the onion,
garlic,
carrot, celery and spices into a medium soup pot, drizzle with a teaspoon water and cook (water fry)
over medium heat for 5 - 7 minutes, stirring frequently.
Add bell peppers,
carrots, onions,
garlic, salt and pepper to taste, and saute
over medium heat until the onion is tender, about 5 minutes.
Fresh
carrots, zucchini, and broccoli slow cook in a
garlic parmesan sauce and served
over fettuccine noodles - another Crockpot winning meal!
1 - pot, with browned ground beef, onions,
garlic,
carrots, celery, cooked in sweet sour tomato sauce, served
over hamburger buns.
In that same pan, still
over medium heat, add
garlic, onion,
carrot and celery to the pan to cook.
Add the
carrots, onions, celery, leeks,
garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook
over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.
* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4
garlic cloves, peeled and minced * 2 organic
carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked
over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
In your largest thick - bottomed pot
over medium heat combine the olive oil, celery,
garlic, potatoes,
carrot (and / or squash), and onion.
In your largest thick - bottomed pot
over medium heat combine the olive oil, celery,
garlic,
carrot, and red onion.
Ingredients: 2 cups dry lentils (rinsed and pick
over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of
garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1
carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
Ingredients: 1 onion, chopped 1/4 cup olive oil 2
carrots, diced 2 stalks celery, chopped 2 cloves
garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil
over medium heat.
In large saucepan, cook
carrots, celery, onion, and
garlic, in olive oil, covered,
over medium - low heat for 10 minutes, stirring occasionally.
Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat left
over from making stock) 1 large onion, diced 1 - 2 cloves
garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3
carrots, peeled and diced 2 - 3 other root vegetables (eg.
Heat a large pan until hot, then add the butter, sliced
carrots and
garlic and gently cook
over a medium heat for 2 - 3 minutes.
Drizzle the onions,
garlic and
carrots with the canola oil and scatter them on the bottom of the pan and pour wine
over vegetables.
Add 1/4 cup of the olive oil to a large frying pan and sauté the onions,
carrots, celery,
garlic, thyme, and salt
over medium - high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown.
In a pot
over medium heat, add olive oil, onions,
carrots, celery,
garlic, and thyme.
Cook leeks,
carrots, celery, and
garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot
over medium heat, stirring occasionally, until softened and golden, about 15 minutes.
I toss all of the ingredients together (peanut butter, hoisin, honey, tamari, and rice vinegar) in a small bowl, and then pour it
over cooked ground pork, chopped
carrots, onion,
garlic, and plenty of chopped cabbage.
Combine jalapeños, spices, vinegar,
garlic, and
carrot slices in a 2 - quart saucepan
over medium heat.
I served this
over basmati rice with
carrots, scallions and
garlic but I tend to think that this would make an amazing sandwich!
Ingredients: 3 pealed cloves of
garlic 5 cm piece of ginger 2 big cups of yellow Lentil 2 spring onions 1 fresh tomato 3 medium size
carrots Chopped lemongrass Salt, black pepper and chili 2 tablespoons coconut or olive oil Directions: Place the Pan
over a -LSB-...]
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves
garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1
carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing
over noodles
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons
garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups
carrots or baby
carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan
over medium heat.
Meanwhile, to make the katsu sauce, fry the
carrot and onion in the oil
over a medium heat for 5 minutes until softened, then add the
garlic and ginger and cook for 2 minutes.
Place
over medium heat and add onions,
carrots, and
garlic.
You may dash some
garlic powder, basil and / or Italian seasonings (dried basil, oregano, rosemary all together), or even yummy tarragon,
over the
carrots if your baby is 8 months + and eating spices.
Beef Satays
over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves
garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2
carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
Place the
carrots, shallots, mushrooms, clove of
garlic and potatoes in a roasting tin and pour
over the oil mixture.
In a large heavy pot
over medium high heat, add the olive oil, onions,
garlic,
carrots and celery and the bay leaves and let cook for 5 - 7 minutes until softened.
Add the onion
garlic,
carrots, chlli flakes, and sage and cook
over low heat for 20 minutes until softened but not browned.
Bring beans, onion, fennel,
carrot,
garlic, thyme sprigs, chiles de árbol, 1/3 cup oil, and 8 cups water to a simmer in a large pot
over medium.
In a large sauté pan,
over medium heat, add the onion,
garlic, bell pepper, pasilla pepper, celery, and
carrot and cook until onions are translucent.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small
carrot, finely diced 1 large
garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan
over medium heat, heat the olive oil.
3 tablespoons olive oil 2 large
carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of
garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil
over medium heat.
Heat oil in a large saucepan
over medium heat and add
carrots, celery, onions and
garlic; saute 4 - 5 minutes until onions are softened.
I don't rinse the cabbage after soaking in the salted water, I add daikon,
carrots, tons more
garlic and ginger, sometimes cilantro (yummm), no apple, and I let it ferment with an air lock or cloth
over opening secured with rubber band for 4 - 5 days.
In a large sauce pan, add some olive oil and cook the onions and
garlic until soft; add the
carrots and bay leaves and cook for 5 ′
over medium heat.
Preheat the oven to 350 degrees F. Place the onions, celery, leeks,
garlic, and
carrots in a shallow pan and pour the wine
over the top.
Add
carrots, celery, onion and
garlic to the same pan, sprinkle with about a teaspoon of salt, and sauté
over medium heat for 5 minutes.
In a soup pot, heat the oil
over medium heat and sauté the
garlic, onions, peppers,
carrots, celery, and sweet potato, if using, for 5 to 7 minutes, until soft.
• 500g firm white fish cut into chunks • 3 anchovy fillets, rinsed and chopped • 2 onions, diced • 2 celery sticks, chopped • 2
carrots, peeled and chopped • 3
garlic cloves, minced • 1/2 tsp chilli • 1/4 cup flat leaf parsley, chopped • 1 can (400g) diced tomatoes • 1 cup white wine • 1 cup water • 1 tsp finely grated orange zest • Olive oil or olive oil spray • Crusty baguette, sliced (optional) Method Heat oil
over medium heat and add the onions, celery and
carrot.
This recipe for Paleo French Onion Soup is cooked
over a long period of time and is made with onions, stock,
garlic,
carrot and celery...
Heat a stock pot or dutch oven
over medium heat, add coconut oil, onion,
carrots,
garlic, cumin, oregano and coriander.
Meanwhile, in a heavy soup pot,
over medium heat, combine the oil, onion,
garlic,
carrots, celery, thyme sprigs, salt and pepper.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves
garlic, chopped 3 large
carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass
over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste