(or however you want, I just don't know the exact amount of beans) 2 - 3
carrots round sliced 2 small to med sweet potatoes 2 - 3 T fresh grated ginger 1/2 cup dried apricots (non sulphur)(it was a handful, guessing it was 1/2 might have been more) 2 tsp brown mustard seeds 1 tsp cumin seeds Salt to taste Oil for sautéing 1.
Not exact matches
The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large
carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and
sliced into
rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and
sliced very thinly
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
Using a mandoline,
slice the
carrot to create very thin
rounds.
Ingredients - 12 oz beef eye of
round (cheap cut of meat is fine since you're going to thinly
slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3
carrots, peeled and thinly
sliced - 1 head of boy choy, cut and washed
Wash and
slice the
carrots into
rounds.
Peel and thinly
slice the
carrot into
rounds.
Slice the
carrots into 1/4 inch
rounds, discarding the tops.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4
carrots, peels and
sliced crosswise into 1 / 4 - inch thick
rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long
slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Peel the
carrots and
slice into 1/4 inch
rounds, discard the tops.
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly
sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly
sliced into
rounds) 4 cloves garlic (peeled, smashed) 2
carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
This bright green dip of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables — baby
carrots,
sliced red bell peppers,
rounds of yellow squash, and thin wedges of raw sweet potato.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4
carrots, peels and
sliced crosswise into 1 / 4 - inch thick
rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long
slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Ingredients: 1 pounds boneless beef
round or chuck steak, cut into 1 - inch cubes 2 tablespoons vegetable oil 2 cans (8 ounces each) tomato sauce 2 cups
sliced carrots 2 cups pearl onions or diced onions 1 large green pepper, cut into 1 - inch pieces 1/2 cup molasses 1/3 cup cider vinegar 1/4 cup sugar 2 teaspoons chili powder 2 teaspoons paprika 1 teaspoon salt
6 - 7 small
carrots, diced or
sliced into
rounds.
Peel and thinly
slice the
carrot into thin
rounds.
Makes 4 servings Ingredients 2 medium
carrots, peeled and
sliced into very thin
rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and
sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
Dice the onion,
slice the celery and
carrots in 1/4 inch
rounds, drain and rinse the beans, mince the garlic, chop the kale into 1 inch ribbons.
Sliced carrots seasoned with cumin and cinnamon, sweetened with a hint of maple syrup and tossed with slivered almonds and golden raisins for a well -
rounded burst of flavors!
Peel the
carrots and
slice into diagonal
rounds.
Carrots should be carefully
sliced on the long bias (chef - speak for diagonal) and beets into large
rounds.
In a skillet, sauté
sliced onion and
carrot rounds in a little vegetable oil until tender.
Foods most likely to cause choking are small,
round or cylindrical in shape, like hot dogs, whole grapes,
carrot slices, seeds and hard candy.
With all
carrots, start off with
round slices so your baby can not stick them down her throat and cause herself to choke or gag.
3 tablespoons butter, melted 1/4 cup honey 2 tablespoons fresh orange juice 1 tablespoon orange zest 1/2 teaspoon ground ginger or 2 teaspoons ginger, freshly grated 1/4 teaspoon salt 3 pounds
carrots, peeled and
sliced into 1/4 ″ thick
rounds
place the
carrot rounds flat onto the bread
slice (along the bottom edge of the bread) with one in the middle slightly higher than the others.
2 tbsp extra virgin olive oil 2 medium Yukon Gold potatoes, cut into 1/2 - inch cubes 2 large
carrots,
sliced in 1/2 - inch
rounds 1 celery stalk,
sliced 1 medium onion, chopped 2 garlic cloves, finely chopped 1 cup fresh or frozen peas (add frozen after cooking other ingredients) 1 cup fresh or frozen corn kernels (add frozen after cooking other ingredients) 1/2 small head broccoli, cut in bite - size pieces 3 cups fresh or 1 cup frozen spinach (add frozen after cooking other ingredients) 1 cup uncooked barley 1 6 oz.
INGREDIENTS Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large
carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks,
sliced in 1⁄4 - inch
rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly
sliced 8 asparagus spears, peeled and the top 3 inches
sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil