Not exact matches
Peel and clean the
carrots and
celery and chop into bite - sized
dices.
1 store bought pizza dough 1 tablespoon olive oil 1 cup turkey,
diced 1
celery stalk,
diced 1
carrot,
diced 1/2 yellow onion,
diced 3 tablespoons unsalted butter, melted 1/3 cup mozzarella, shredded salt and pepper to taste
INGREDIENTS Makes 5 serving 2 cups pre prepped mirepoix (or 2/3 cup each finely
diced celery,
carrot, white onion) 1 clove crushed garlic 3T olive oil 3 / 4 lb high quality grass...
Filling: 4 cups
diced cooked turkey 3 cups turkey gravy (thin with broth or water if needed) 1 cup additional
diced cooked vegetables (such as
carrots, onions, fennel, green beans, peas or
celery)
I find one pound of ground beef is enough in this recipe; i have never used the
carrots; never added the
celery, but do substitute
celery salt for the salt; i have on occasion added green pepper; I typically use three cans of
diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp chili powder i use ground ancho chilis.
2 teaspoons olive oil 1 small onion,
diced small 2 stalks
celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby
carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch
dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
for the lentils: a few tablespoons of olive oil 2
carrots,
diced 2
celery stalks,
diced 1/2 onion,
diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)
A simple list of ingredients that includes a blend of sautéed onion,
carrot and
celery, aka mirepoix, and a small amount of
diced smoked sausage combine with cabbage and ground turkey to create a deliciously satisfying cabbage soup that's both low carb and gluten free.
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta,
diced 2 tbsp Olive Oil 1 whole Medium Onion,
diced 2 whole
Carrots,
diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip,
diced 2 stalks of
celery,
diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
I made this last night but with the original amount of
carrots and
celery (ended up with about a cup of each,
diced).
You mention sautéing the
carrots and
celery in the remaining oil, but the eggplant absorbs all of the oil, so I added a bit more to the skillet prior to adding the
carrot /
celery dices.
Ingredients: 4 cups cubed potatoes 2 cups
diced carrots 2 cups
diced celery 1/2 cup minced onions 2 t salt 4 cups water 10 oz frozen broccoli (or 2 cups fresh) 3 T chicken bouillon 3 1/2 cups milk 1/2 cup butter 1/2 cup flour 1 T dry mustard 1 lb shredded cheddar cheese
Dice the onions,
carrots,
celery and garlic.
2 tablespoons olive oil 1 medium red onion, chopped 2 medium
carrots, peeled and
diced 1 large
celery stalk,
diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and
diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4 cup Almond Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large
Carrots, chopped 1 stalk
Celery, chopped 1/2 Onion,
diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes.
Osso Bucco and Five Cheese Lasagne Print Email Serves 8 - 10 Time 4 hours Ingredients 2
carrots,
diced 2 brown onions,
diced 2 sticks
celery,
diced 4 cloves garlic,
diced 2 bay leaves 2 tbsp extra virgin olive oil 4 pieces osso bucco 1 cup basil leaves 1 cup red wine 4 x...
pancetta, cubed 1 medium onion,
diced 3 cloves garlic, minced 1
carrot,
diced 2
celery ribs,
diced 2 large portobello mushroom caps,
diced 2 bay leaves 1 lb.
Filed Under: Food, Soup Tagged With: canned tomatoes,
carrots,
celery,
diced tomatoes, garlic, gnocchi, kale, olive oil, onions, parmesan cheese, parmesan rind, red pepper flakes, rosemary, vegetable stock
I like to add a shredded
carrot and sliced
celery and
diced onions... too.
Feel free to toss in
diced sweet bell peppers,
carrots,
celery etc. along with your favorite beans to make this filling and nutritious.
1 baked ham bone with some meat attached 4 cups vegetable stock 4 cups water 1 onion or 1 leeks,
diced 1 large
carrot,
diced 3 stalks
celery with leaves,
diced 2 cups cooked cauliflower 2 cups cooked green beans Salt and pepper, to taste
4 cups of black rice cooked according to package instructions 4 large
carrots, peeled and
diced 2
celery stalks, chopped 4 cloves of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno,
diced 1 pepper,
diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!
1 c
celery,
diced 1 c
carrots,
diced 1 large yellow onion,
diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
The base of mushroom bolognese or any bolognese is aromatics i.e. classic Italian mirepoix of
diced onion,
carrots, and
celery.
To mimic the texture of traditional bolognese sauce, I
dice the mushrooms very small almost same size as
diced carrots and
celery.
If you opt for something more dense and aromatic, like small
dices of
carrot / winter squash or
celery / fennel, add it to the pot when you're sautéing the onions.
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion,
diced 1 medium
carrot, peeled and chopped 2 stalks
celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
1 red bell pepper 1 yellow bell pepper 1 stick
celery 3 skinned
carrots 1/2
diced white onion About 20 edamame 2 chicken breasts 2 tablespoons of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash of pepper Optional: Add a few dashes of chili flakes
Oil 3
Carrots,
Diced (about 3 Cups or 100 g) 3 Stalks of
Celery,
Diced (1/2 Cup or 80 g) 1/2 Onion,
Diced (1 Cup or 100 g) 3 Cloves Garlic, Chopped 4 Mushrooms,
Diced (2 Cups or 160 g) 2 tsp.
Add in
diced celery, onions and
carrots and cook until
carrots are tender, about 5 minutes.
FOR THE SAUCE 2 tablespoons butter 2 tablespoons oil 2
carrots,
diced 2 stalks
celery,
diced 2 cloves garlic, minced 2 bay leaves 1/4 cup all - purpose flour 6 cups chicken stock 1 cup frozen peas 1 cup frozen pearl onions 1/4 cup heavy cream Freshly ground black pepper, for garnish Chopped chives, for garnish
I tried it slightly altered — cooked the
carrots with the onion and
celery, along with
diced potato, and with no Italian seasoning I improvised and used 1/8 tsp of each dried basil, oregano, thyme, rosemary (that was fresh), and red pepper flakes.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large
carrots, finely chopped (about 1 cup) 1 stalk of
celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans
diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
I did add more peas and
carrots and some
diced celery and also some
diced up vegan chik»n nuggets and also sauted some onion with the garlic for the tofu scramble (I don't have any green onions).
We use the orzo & some
diced carrot and
celery, but otherwise the recipe is pretty much the same.
Instead, I
diced up a bunch of
celery and put that in, plus added extra
carrots and cabbage.
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.
1 1/2 C plain Greek yogurt 1/3 C sour cream 1/2 large cucumber, finely
diced 1/2 large
carrot, finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp
celery salt 1/2 tsp ground mustard 1/2 tsp table salt
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced
carrots (2
carrots) 1/4 cup chopped
celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled,
diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Scoop 1/4 to 1/3 cup of chicken into each lettuce wrap, top with grated
carrots and
diced celery if desired.
soup: 2 - 3
carrots, washed, peeled &
diced 2
celery stalks,
diced 1 small onion,
diced 2 garlic cloves, minced meat of kosher rotisserie chicken, shredded 1/2 cup rice 1/8 -1 / 4 cup kosher fish sauce (i used Red Boat) 1 TBL oil, olive oil or grapeseed
2 tablespoons extra virgin olive oil 2 medium onions,
diced 4 cloves garlic, minced 5 stalks of
celery,
diced 2 medium
carrots,
diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
1 orange, juiced 1/4 cup white balsamic vinegar or sherry vinegar 1/2 cup really good olive oil, divided 2 tsp salt, divided 5 large
carrots, peeled and
diced 2 large
celery stalks,
diced 4 large onions, chopped finely 4 shallots, chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine nuts 1 bunch of chives
1 tablespoon olive oil 1 small onion, chopped 2
carrots, cut in 1/4 inch pieces 1
celery rib, cut in 1/4 inch
dice 1 small rutabaga, peeled, cut in 1/4 inch
dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch
dice 1 small zucchini, cut in 1/4 inch
dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
ingredients: 1/2 cup leeks, shallots, or onions —
diced fine 1/2 cup
carrots, peeled and
diced 1/4 cup
celery,
diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and
diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini,
diced 1 yellow potato,
diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar
2 ripe avocados, peeled, deseeded, and cut into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor
Diced carrots,
celery, and raw squash to taste (optional)
1 ham bone 2 quarts water 4 conchs,
diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed,
diced 2 stalks
celery, chopped 3 small tomatoes, peeled and
diced 3 tablespoons tomato paste 2 large potatoes,
diced 2 bay leaves 1 tablespoon chopped fresh thyme 1
carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium
carrots, peeled and chopped 2 large
celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite
diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly ground black pepper to taste
4 jalapeños, stems and seeds removed, chopped 1 3 - pound chicken, cut in pieces 1 large onion, chopped 1 stalk of
celery, chopped 2
carrots, peeled and
diced 1 clove garlic, chopped 1 teaspoon ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish
1 large grilled chicken breast, sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded
carrot 1 jalapeño chile, seeded and
diced 1/3 cup sliced red onion 1/2 cup chopped sweet bell pepper 1/2 cup chopped
celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black pepper 1/2 cup Caesar salad dressing (or your favorite dressing)