Sentences with phrase «celery and carrots for»

You'll just need some cooked pasta and shredded chicken, as well as celery and carrots for that cool crunch.

Saute onion, celery and carrots for about 5 minuted.

In a large pot heat the olive oil on low and sauté the onion, garlic, celery and carrots for 5 minutes, while stirring occasionally.

Not exact matches

Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.

I make something very similar to this (minus the coconut milk and plus the addition carrots / celery and a few spices like turmeric and ginger) when I'm strapped for time and ingredients.

You could definitely use the pulp from carrots, celery etc for a soup or stew as it is purely fibre and when added to veg stock, will make a lovely thick soup.

Add carrots, celery and another pinch of salt and saute for another 5 minutes.

Hummus is also wonderful as a dip for crackers or raw crispy vegetables such as celery, red bell pepper, carrots, and cucumber rounds.

Add a few tablespoons of broth, the onion, kale, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.

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.

Add the onions, celery, carrots and mushrooms and cook for about 5 - 6 minutes until the vegetables are tender.

Heat oil in pot and add onion, carrot, celery, and garlic, allowing them to sweat for about 5 until softened.

2 tablespoons extra virgin olive oil 2 carrots, peeled and minced 2 stalks celery, minced 2 cloves garlic, minced 8 ounces cremini mushrooms, minced 1 onion, minced 6 ounces tomato paste 1/2 bottle red wine 2 pounds ground beef 1 pound ground veal Water Salt and pepper, for seasoning

This fall my family was gathered around my mother, whom we were caring for in her final days... we took time to celebrate a birthday with a special kind of carrot cake... we used the leftover carrots / apples / celery and who knows what else from the morning's juice (my dad's a bit of a health nut) and turned it into an amazing cake, complemented by walnuts, pineapple and, of course, decadent cream cheese frosting, covered with fresh toasted coconut... it was so moist and delicious... the making of it a wonderful memory and the eating of it sublime.

Add the carrots, potatoes and celery and simmer, uncovered, for about 10 - 15 minutes.

In a large skillet, saute onions until golden, add the celery and carrots and cook for about 5 minutes.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

Transfer half of the onion, carrot and celery mixture to a Magic Bullet cup, let cool for about 5 minutes to room temperature, and add 1/4 cup tomatoes and blend.

Add carrot and celery and sauté for 5 minutes.

Add onions, carrots, shallots, garlic, celery, parsnip to pan and cook for 5 minutes.

While it's quickest to dump everything in the pot together, I prefer to take the time to saute the onion, celery, and carrot in the olive oil until the veggies begin to soften, then I add the garlic, saute for a minute more, and then add the tomato paste, which I saute until it's well incorporated and changes color.

Some variations call for other odori besides (or instead of) garlic, typically onion, carrot and / or celery.

The flavor of the different varieties of hummus is fantastic and perfect for dipping up with carrots or celery as an afternoon snack!

The original called for a lot of carrots and celery (4 carrots, 3 celery stalks) but I wanted them to just be a background flavor, not main ingredient.

Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic.

In a large saucepan, sauté garlic, celery, carrots and scallions for 3 - 5 minutes in oil over medium heat

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.

What I had in mind were simple cocktail snacks, and the menu included tomato and onion bruschetta; carrot and celery sticks with a delicious cream cheese dip; cheese and salami; and finally, for the star of the meal, homemade scones topped with slices of ham and cheese, and finished with cream cheese and freshly chopped chives.

Saute the onions, carrots and celery in the olive oil for approximately 5 - 6 minutes until nice and tender.

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 carrots, celery, and apples, cook for 5 minutes, stir occasionally.

I spotted a recipe for Buffalo Chicken Sliders that incorporated carrots and celery right into the burger, then coated the cooked burger in hot sauce and topped it with a blue cheese dressing.

We dip carrots and celery in it, and it has been part of our salad du jour for weeks on end.

Add in carrots and celery and cook for 5 minutes on medium heat.

Ground beef, pork, and Italian sausage, simmered for hours in a base of onion, celery, carrot, pancetta, and tomatoes.

Add celery, kale, carrot and peppers and continue cooking for 5 minutes.

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

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.

For the salad, you'll need a cabbage, four apples, three medium carrots, celery stalks, Cabot Extra Sharp Cheddar (at least four ounces), and a half - cup of chopped toasted walnuts.

Throw in a few seasonings — an onion, a carrot, celery leaves, bay leaf, some thyme sprigs — and simmer for several hours.

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

And this recipe has some of the products I use the most during this time, carrots and celery are delicious complements for the rice and it give it that fresh test and a beautiful colAnd this recipe has some of the products I use the most during this time, carrots and celery are delicious complements for the rice and it give it that fresh test and a beautiful coland celery are delicious complements for the rice and it give it that fresh test and a beautiful coland it give it that fresh test and a beautiful coland a beautiful color.

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

Then add celery can carrots for healthy snacking and to add to soups.

For pairing with the fresh celery and carrots, I also picked up a packet of ranch seasoning and light sour cream for a healthier dFor pairing with the fresh celery and carrots, I also picked up a packet of ranch seasoning and light sour cream for a healthier dfor a healthier dip.

Once the pot is hot add the veggies (carrots, celery, onion, mushrooms, and bell pepper) and dry saute for about 5 minutes stirring constantly.

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.

Add the garlic, celery and carrots and saute for an additional 10 minutes.

Add the celery and carrot and cook for an additional 2 minutes.