Sentences with phrase «cup broccoli stem»

2 - 3 cups chopped purple cabbage 1 — 2 heads romaine lettuce 1/2 cup carrots, peeled and grated 1/2 cup broccoli stem, peeled and grated 4 green onions, thinly sliced 1/2 cup chopped fresh cilantro 1 - 2 cups cooked diced chicken breast

Not exact matches

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

4 cups broccoli florets + stems 2 large carrots, match - sticked salt / pepper to taste 8 ounces grated cheddar cheese, we use cabot extra sharp cus it clear states that it's lactose free

Ingredients: 2 large carrots 1 large stem of broccoli 1/2 lb pancetta or bacon thinly sliced into batons, or duck confit shredded 1 shallot, thinly sliced 2 egg yolks 1/2 cup freshly grated Parmesan, plus more for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne carrots and broccoli stems, keeping in separate piles.

3 — 4 small broccoli heads, stems cut to about 2 ″ and julienned 1 small red apple, cut into slices about the same size as the broccoli 1/2 cup dried cranberries 1/2 small red onion, sliced 1/2 cup sliced almonds

200 g / 7 oz tender stem broccoli or kale or fine green beans (or a mixture of all three) 200 g / 7 oz firm or extra firm tofu, pressed 30 ml / 2 tbsp soy sauce or tamari 165 g / 1 cup cooked chickpeas 2 cups rice, cooked 2 - 4 tbsp vegan yogurt, to serve

Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 tsp salt

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1 - inch strips (about 10 cups packed)

1 cup raw cashews 2 quarts vegetable broth, divided 1 tablespoon unflavored coconut oil 1 cup onion, cut into 1 / 4 - inch dice 3 cups cauliflower, cut into large chunks 6 cups broccoli, separated into bite - sized florets and peeled stems cut into chunks 1 teaspoon dried marjoram 1 tablespoon salt 1/4 teaspoon freshly ground black pepper In a dry blender, grind the cashews into a powder.

Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)

3/4 cup brown rice, cooked based on package instructions 2 - 3 garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of broccoli, stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)

While the peppers are roasting, trim the broccoli rabe so you are left with only the florets, leaves, and their soft stems (about 2 loosely packed cups worth).

1/2 cup chopped peeled broccoli stems plus 1 cup bite - size broccoli florets (about 4 ounces total), divided

ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (tBROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (tbroccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)

Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.

Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package dirBroccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package dirbroccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.

ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)

1 tablespoon olive oil or 1/4 cup water 1 medium - size red onion, minced 3 garlic cloves, minced 3/4 cup dried brown or green lentils 4 cups vegetable broth 1 small butternut squash, peeled, seeded, and diced (about 3 cups) 3/4 cup uncooked quinoa, rinsed and drained 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper 8 ounces rapini (broccoli raab), thick stems removed, coarsely chopped 1/4 cup toasted walnut pieces

3/4 cup chickpea flour 1 small onion, finely chopped 1 clove garlic, pressed or minced 1/2 tsp ginger, grated 1/4 cup tomato, finely chopped 1/4 tsp turmeric 1/4 tsp black salt 1/4 tsp Aleppo chili flakes 1/2 cup water, or just enough to create a pancake - like batter consistency 1 cup baby spinach or broccoli stems, finely chopped

2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white

Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 2 Tbsp vegetable oil 1 lb of cremini or button mushrooms, quartered 1 cup onion 4 oz extra-firm tofu 1 cup broccoli, roughly chopped 1 cup carrots, in 1 / 2 - inch dice 1/2 cup chicken broth 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 1b bok choy stems, in 1 / 2 - inch dice 1 Tbsp toasted sesame seeds

4 tablespoons soy sauce, divided 1 tablespoon seasoned rice wine vinegar 1 1/2 teaspoons grated fresh ginger, divided 1 teaspoon minced fresh garlic, divided 1/8 teaspoon red pepper flakes (optional) 1 pound sirloin steak, thinly sliced 1 / 4 - inch across the grain 1/4 cup hoisin sauce 3 tablespoons orange juice 1 large head broccoli (2» thick stem) 1 large carrot (2» diameter) or small carrots, peeled 1 tablespoon oil (safflower or canola) 3 green onions, thinly sliced 3 cups hot cooked brown rice

broccoli (about 4 - 5 cups of chopped florets, plus stems).

Add the shredded carrots and broccoli stems into the pot, along with the broccoli florets, adding just enough water to cover, about 3 - 4 cups.

broccoli (about 4 - 5 cups of chopped florets, plus stems) 6oz.

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

ingredients WEEKNIGHT PENNE WITH VEGGIES AND CHICKEN SAUSAGE 1 8 - ounce package corn - and - quinoa penne pasta or whole wheat 2 cups small broccoli florets 1 tablespoon olive oil 2 cups sliced button mushrooms 4 links fully cooked Italian - style chicken sausage (sliced) 1 large red bell pepper (stemmed, seeded, chopped) 1/2 cup chicken broth 1/4 cup fresh basil (cut into strips) Parmesan cheese (optional)

Ingredients: 1 large head broccoli, cut into 1 1/2 - inch florets, stems peeled and sliced Olive oil 1 ruby red grapefruit, peeled and segmented 1 cara cara orange, peeled and segmented 1/2 cup labneh 1/4 cup pine nuts Salt Black pepper 1 lime

Salad 2 heads broccoli, stems peeled 3 cups shredded carrots 1/2 cup toasted pumpkin seeds 1 bunch finely chopped fresh cilantro 1/2 jalapeno seeded and finely chopped 1/2 -3 / 4 cup feta cheese — omit / replace for vegan

squash etc ingredients: 1 large spaghetti squash, cut in half lengthwise + seeds scooped out 4 kale stalks, stems removed 1 shallot, peeled 1/2 cup chopped toasted nuts of your preference (I used cashews) 3 tbsp sesame seeds (toasted, raw, whatevs) chopped leafy herb if you feel it (cilantro, mint, thai basil etc) 1 bunch of broccoli, cut into florets salt + pepper

3 cups cooked quinoa - see method below 5 cups raw broccoli, cut into small florets and stems 3 medium garlic cloves 2/3 cup raw nuts — cashews, almonds or pine nuts 1/3 cup rice Parmesan (tricky to find but you'll see it in the chillers in a small blue foiled shaker) sea salt to taste 2 tablespoons fresh lemon juice (usually 1 med.

1 lb broccoli, stems thinly sliced, cut into florettes 1 teaspoon olive oil 6 cloves garlic, minced 1 bunch swiss chard (about 1/2 pound), rough stems removed, roughly chopped 1 cup thinly sliced green onions, plus extra for garnish 1/2 teaspoon salt 1 16 oz can azuki beans, rinsed and drained 1/3 cup miso 1/2 cup hot water 4 teaspoons toasted sesame seeds Sriracha hot sauce, to serve

6 cups stemmed and chopped or sliced tender greens, such as Swiss chard, spinach, broccoli leaves, or young kale

4 cups of fresh organic broccoli, chopped stems & florets 3 cups vegetable broth, water or stock 1 cup of almond milk, unsweetened or fresh 1 cup of onions, chopped 1 cup of celery, chopped 1 clove garlic 1 tbsp.

Ingredients: 2 large portobello mushrooms 1/4 cup olive oil Juice of 1 lemon 1 TBSP oregano 1 tsp salt 1/8 tsp pepper Tomato slices Avocado Sunflower sprouts (or other sprout — broccoli, bean, etc) Cucumber slices Instructions: Remove stems and marinate the portobello mushroom caps in oil, lemon, oregano, salt and pepper mixture for 30 minutes.

1/2 cup chopped peeled broccoli stems plus 1 cup bite - size broccoli florets (about 4 ounces total), divided

2 bunches broccoli with stems (about 500g total) 1/2 cup toasted almonds, chopped 1 apple, cored and diced 1/4 cup finely chopped fresh flat - leaf parsley 3 Tbsp Dijon mustard 2 Tbsp honey 2 Tbsp extra virgin olive oil 2 Tbsp red wine vinegar salt and pepper

You Will Need: 6 chicken thighs 4 carrots, diced 2 cups cabbage, shredded 1 large onion, diced 2 cups broccoli 5 Tablespoons soy sauce 4 Tablespoons apple cider vinegar 4 Tablespoons brown sugar 10 cloves garlic, minced 3 Tablespoons, grated 3/4 cup pineapple, roughly chopped 1/4 cup cilantro leaves, stems removed 1/4 cup basil leaves, stems removed 1 teaspoon hot sauce 3/4 cup chicken broth

1 1/2 tbsp extra virgin olive oil, more for the pan 1 garlic clove, minced 1/4 tsp crushed red pepper flakes 1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) 1 tsp kosher salt 1/4 cup chopped roasted red pepper 1/4 cup chopped pitted calamata olives 8 large eggs 4 cups half and half or whole milk 1/4 tsp ground black pepper 2 pounds homemade or purchased corn bread, cut into 2 inch cubes (about 8 cups) 1 cup fresh ricotta cheese 6 ounces grated Gruyere cheese (about 1 1/2 cups)