Sentences with phrase «celery as my vegetables»

I also cook / steam celery as a vegetable which is done more in Europe than here in America.

I used carrots, bell peppers, and celery as my vegetables.

Not exact matches

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

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)

Other root vegetables like carrot, onion, or radishes, as well as other greens like arugula, cabbage, celery, scallions, cucumber, fennel, endive, spinach, and avocado.

- Include non-starchy vegetables in your diet, such as leafy greens, cabbage, cauliflower, zucchini, broccoli, tomatoes, peppers, radishes, turnips, rutabaga, cucumber, celery, eggplant, asparagus, sea vegetables, onion, and garlic.

A little goes a long way as far as flavor — use celery seed to add zest and freshness to your vegetables, fish, soups and salad dressings.

I also added red pepper flakes to give it some kick, two bay leaves and more vegetables (potatoes and celery), as well as eliminating the fish and using just clams.

Try to avoid very fibrous vegetables such as celery as it is very stringy, and the resulting fibres may not be blended thoroughly in the porridge.

Use as a dip for radishes, carrots, celery and other raw or cooked vegetables.

not only does it feature nutritious green vegetables such as asparagus, zucchini, cucumber and celery; but it also includes some sweet, flavorful fruits to balance out flavors.

Celery has gotten more acclaim as a color than a vegetable.

olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill, and thyme for garnish - optional

2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper

Possible additions include various vegetables pickled in vinegar, known in Italian as sottaceti: peperoni sott» aceto (pickled peppers, also known as «pimentos») and cetriolini, those tiny pickled cucumbers known in English as «gerkins» or by their French name cornichons, or baby onions, carrots or celery, also all sott» aceto.

5 cups root vegetables (such as turnips, beets, rutabagas, carrots and celery root), diced into 1/2 - inch cubes

You could throw in more vegetables (celery, carrots), replace the apple with a pear, or amp up the spices as you please (I'm thinking allspice, cumin, curry, cinnamon, or cayenne all sound amazing).

To ensure that your chili is as healthful as possible, be sure to use organic bell peppers and celery (known to be some of the vegetables highest in pesticide residues) and BPA - free canned beans.

Variation: Add vegetables such as a sliced carrot or two, a cup or so of sliced mushrooms, or a stalk or two of diced celery to the soup — or any combination of these.

I have to say that celery root (also known as celeriac) really is the ugly ducking of vegetables.

Fish heads and carcasses — about 1 pound for a small batch of stock 1 onion, coarsely chopped (I left the skin on) Additional vegetables such as carrot or celery 1 - 2 cloves garlic Several sprigs parsley Splash of vinegar Cold filtered water (2 - 3 quarts)

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

1 cup minced vegetables, such as onion, carrot, rutabaga, celery root, and turnip 1 - 2 tablespoons stock or soy sauce to saute the vegetables until tender 1 tablespoon seasonings or spices 1 cup okara 3 - 5 tablespoons flaxmeal, garbanzo bean, amaranth or rice flour flour or oat flour as needed to thicken crushed rice crispies, corn flakes, bread crumbs to coat (Optional)

500g starchy potato (such as Idaho / russet), scrubbed and cut into 1 cm cubes 300g sweet potato, scrubbed and cut 1 cm cubes 1/2 cup vegetable broth or water 250g boiled beets, peeled and diced into 1 cm cubes 2 sticks celery, cut into 1 cm slices

This healthy, nourishing soup is packed with vegetables as well — it has onions, celery, carrots, garlic, tomatoes and swiss chard.

Ingredients 1/2 cup peanut oil, or other vegetable oil1 / 2 cup flour1 green pepper, chopped1 medium onion, chopped3 celery stalks, chopped4 garlic cloves, minced1 Tbsp Cajun seasoning1 quart shellfish * or chicken stock, plus 1 cup water2 teaspoons Worcestershire sauce8 - 12 ounces smoked andouille sausage, cut into 1 / 4 - inch thick rounds2 pounds shrimp, peeled and deveinedSalt and pepper to taste3 - 5 green onions, white and green parts, choppedFile powder (optional) Hot sauce (such as Tabasco) to taste.

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

Mix and match with other vegetables such as diced potatoes, rutabaga, celery, etc..

* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika

But as a non-starchy vegetable root (not part of the cruciferous gang, sadly), it tastes like a cross between a potato and has the nice parts of celery: a sweet, yet subtle earthy celery taste.

A food processing plant in Napoleon, OH, processes vegetables such as tomatoes, celery, parsley, lettuce, spinach and carrots in various soups and juices distributed across the US.

Add additional vegetables such as celery, bell pepper, zucchini, or use chicken or bacon instead of ham.

This «all - in - one» side dish features potato salad with the addition of garden - fresh vegetables such as carrots, celery, radishes, and green beans.

For the vegetables, I used shredded carrots and chopped broccoli (I'm not a fan of celery, but if you are, some chopped celery would be a tasty addition as well).

Bundi is a simple fried bread made with chickpea flour and ground lovage seeds (lovage is also known as Italian parsley — substitute celery seeds) while pakoras are deep - fried vegetables that are first coated in a batter of chickpea flour, red chile powder, and turmeric.

2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese

* Mirepoix (meer - pwah or meer - eh - pwa) is the combination of the aromatic vegetables onions, celery and carrots, and is used as the flavor base for soups, stews and sauces.

(To mix up your own tabil, go to Feel free to substitute other seasonal vegetables (e.g., cauliflower, winter squash, and even root vegetables such as turnips, parsnips, or celery root) for the zucchini throughout the year.

Lightly stir fry some cut up vegetables such as green beans, celery, zucchini, yellow squash, red peppers, leeks, onions, garlic, shredded cabbage, etc., in a little vegetable broth or water.

2 1/2 cups thinly sliced vegetables (such as fennel, scallions, celery, peeled carrots, and / or peeled beets)

2 pounds mixed root vegetables (such as carrots, celery root, beets, and parsnips), peeled, cut on a diagonal into 2 - inch pieces

1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilantro

Include one or more cut - up raw vegetable or steamed fresh vegetables, such as carrots, celery, cherry tomatoes, green beans, broccoli flowerets, zucchini, sweet pepper (red or green)-- anything your child likes.

Other similarly minor changes to Smart Snacks include allowing the sale of low - sodium canned vegetables and tweaking nutritional requirements to allow for the sale of «paired exempt foods» such as peanut butter and celery or reduced - fat cheese with apple slices.

If you combine these standard ingredients with frozen or fresh vegetables such as spinach, peas, carrots, onions, bell peppers, celery, mushrooms, and small amounts of bulk - packaged lean meat or frozen fish, you can put together a large number of tasty low - fat dishes the whole family will love.

A vegetarian and vegan butternut squash and carrot soup recipe made from fresh butternut squash (you can use frozen, but it won't be quite the same), carrots, the usual soup ingredients such as vegetable broth, garlic and celery for flavor, as well as fresh chopped sage and a bit of soy milk to make it nice and creamy.

In the Boulder school district's five production kitchens, cooks peel, slice and chop fresh vegetables such as celery, cucumbers, carrots, red pepper and jicama and ship them off in plastic containers called «fish tubs» to satellite kitchens in 48 schools.

Of course, it's best to enjoy guacamole with fresh vegetables like carrots, celery, and cucumber, but every once in a while, as a special treat, we have ours with the healthiest corn chips we can find at our local grocery store.

Now, University of Missouri researchers have found that luteolin, a natural compound found in herbs such as thyme and parsley, and vegetables such as celery and broccoli, could reduce the risk of developing metastasis originating from triple - negative breast cancer in women.

Add the chopped carrots and celery, and cook, stirring occasionally, until the vegetables are as crisp or tender as you like (anywhere from 10 - 30 minutes).