Sentences with phrase «chopped vegetables of choice»

Ingredients, Serves 6 1/2 — 1 tsp garlic, crushed 1 cup water 1/2 — 1 tsp ginger, grated 6 cups mixed chopped vegetables of your choice (fresh or frozen) 4 cups cooked brown rice 2 tbsp Bragg's -LSB-...]

Simply scramble 2 - 3 organic pastured chicken or duck eggs in coconut oil or grass - fed butter, while steaming 4 - 5 chopped vegetables of choice on the side (such as spinach, kale, carrots, mushrooms and tomatoes).

Over a bed of mixed greens or spinach, add 1/2 -1 sliced avocado, 1/2 -1 can sardines (with oil), 1/2 -1 sliced tomatoes or handful cherry tomatoes, a squeeze of lemon juice, and any other chopped vegetables of choice (for added crunch, use celery or carrots).

Not exact matches

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves of Garlic, thinly sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped Parsley

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste

3 tablespoons vegetable oil 4 onions, chopped 1 small piece of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro for garnish

-- 1 bag dried Puy French lentils (or other lentil variety of choice)-- 3 carrots, chopped — 3 celery stalks, chopped — 1 large spanish onion, chopped — Pinch of dried thyme — Pinch of smoked paprika — 3 cloves garlic, chopped — Salt & freshly cracked black pepper — Vegetable broth or water (I used veggie homemade broth)

1 whole fish, grouper preferred Chile paste (chiles of choice blended with a little vegetable oil) Juice of 1 lime Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon frvegetable oil) Juice of 1 lime Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon frVegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon fresh thyme

Just chop up any vegetables you have on hand, toss them in coconut oil and bake them in the oven along with the meat or vegetarian protein of your choice and you're good to go!

2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish of Choice (See Notes Above)

Add the chopped vegetables, minced garlic, and beans of choice and let cook for around ten to fifteen minutes.

12 ounces organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown rice

Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks of celery, ends trimmed & roughly chopped 1 cup of mushrooms, roughly chopped 3/4 cup of peas 1 cup of Beyond Beef Crumbles (or protein of choice) 1 large handful of fresh parsley, chopped (or 1 tsp dried) 1 tsp of coconut aminos (or soy sauce if you can tolerate soy) 1/4 tsp each of dried oregano, garlic, onion & thyme 1 cup of vegetable broth + 2 tbsp of brown rice flour

Ingredients: 1/2 cup vegetable shortening 1 cup firmly packed brown sugar 1 large egg 1/2 teaspoon vanilla extract 2 cups all - purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sweetened coconut flakes 1/2 cup nuts of your choice (chopped) 1/2 cup candied cherries (chopped)

1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste

What You Need: 1 8 - ounce package pasta of choice 3 Roma tomatoes, diced 5 cloves garlic, chopped 2 cups vegetable broth 1/2 cup vodka 3 tbsp tomato paste 1/2 cup vegan cream cheese (I love Follow Your Heart Cream Cheese) 1 tbsp olive oil 1/4 tsp salt

1 tablespoon olive oil 2 cloves garlic, minced 1 onion, chopped 1 teaspoon rosemary / oregano / thyme veggies (carrot, courgette, pepper, mushroom, spinach, brocoli, tomatoes, chili, olives) 200 grams pasta (I used spelt spaghetti, but GF brown rice pasta is great too) 750 ml vegan vegetable stock 1 can lentils / bean of choice

1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragon.)

Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or orange bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers of your choice

The Cassoulet: 2 teaspoons vegetable oil 1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one - pound assortment of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste Cilantro leaves for garnish

4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray

300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)

A Make Your Own Burger option features a wide range of meat, cheese, vegetable, condiment and vegetarian options, while a fresh Make Your Own Salad selection includes choices of lettuce (tossed or chopped), meats such as shrimp and beef tenderloin, and cheese and fresh garden vegetables to add at will.

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

1/2 cup olive oil 6 chicken thighs 1 - 3 tablespoons Luzianne Cajun spice, or more to taste 2 cups chopped celery 2 cups chopped onion 1 whole head of garlic, peeled and chopped 2 cups chicken or vegetable broth 1 lemon, cut in half 1 (12 - ounce) bottle Saranac Pale Ale or ale of your choice 1 bag shrimp boil (optional) 2 cups chopped chorizo sausage 2 cups chopped ham 2 (28 - ounce) cans whole Sclafani tomatoes, with juice 2 pounds shrimp, any size, peeled and deveined 2 (8 - ounce) boxes Goya Yellow Rice, prepared according to package directions

If you haven't yet caught onto the craze, sheet pan dinners typically consist of chopped vegetables and a protein of choice that are seasoned and roasted together on a sheet pan.

2 lbs chicken breasts or thighs, trimmed Salt and Pepper 2 Tablespoons canola or vegetable oil, divided 1 Tablespoon butter 2 cups celery, chopped 1 1/2 cups onion, chopped 4 cloves garlic, minced or put through a press 8 oz fresh mushrooms, thinly sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1 cup chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper, chopped (2) 15 oz cans tomato sauce (1) 14 oz can diced tomatoes (1) 16 oz pkg medium pasta shells (or your shape of choice)

Good choices for first lumps include toast strips, well - cooked pasta, bits of soft fruit, and cooked chopped vegetables.

Try making your own vegetable broth by boiling water in a pot, adding chopped vegetables or vegetable scraps of your choice, then simmering for at least 45 minutes.

* 2 shallots, chopped * 2 cloves garlic, chopped * 1 inch piece ginger, sliced * 2 stalks of lemongrass, tough outer stems and tips removed, coarsely chopped * 2 teaspoons ground coriander * 1-1/2 teaspoons ground turmeric * 2 tablespoons vegetable oil * 2 teaspoons shrimp paste * 2 bell peppers (your choice of colors), finely sliced * 4 kaffir lime leaves * 1 can coconut milk * 1 pound shrimp, shelled and deveined * Salt and pepper

chicken breast cut into 1 inch pieces Toasted sesame oil 1 T minced ginger 1 T minced garlic Cooked Rice Chopped up vegetables of choice Soy Sauce