Sentences with phrase «cup carrot puree»

Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots — ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″ piece fresh ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg

Not exact matches

2 tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea salt

Once pureed, add the chicken, carrots, cauliflower and 2 cups of chicken stock.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)

1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying

For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably

ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste)

Ingredients: 2 tbsp of olive oil 1/2 cup of pumpkin 1/2 cup of carrots 1/2 cup of red cabbage 1/2 cup of tomato puree 1/2...

2 tablespoons oil (ghee / butter / coconut oil) 1 pound beef stew meat (grass fed) 1 large onion, diced 3 - 4 cloves garlic, minced 6 cups beef stock 2 cups strained / pureed tomatoes 4 medium carrots, peeled and sliced 2 medium potatoes, diced 2 celery ribs, sliced 6 - 8 button mushrooms, sliced 1 tsp.

2 tbsp extra virgin olive oil 1/2 yellow onion, chopped 2 cloves garlic, minced 3 carrots, chopped 2 ribs celery, chopped 1 qt vegetable broth cauliflower puree * 1/2 cup peas, frozen 1/2 cup whole kernel corn, frozen 2 cups cooked cannellini beans and / or any other leftovers you have

Only inside time is puree and bottling... Fire roast 20 ghost peppers and puree two raw Chop 4 whole carrots Chop whole onion Chop two bell peppers 6 cloves minced garlic 2 cups cider vinegar 2 table spoons salt 2 table spoons pepper Combine all into sauce pan and simmer till veggies are soft (about 45 min) Turn on oven fan and open window, puree in batches, return to pan.

I also used unrefined coconut oil instead of butter and substituted 1 cup or eight ounces of carrot puree for the applesauce.

carrots, shredded or chopped fine (can sub for 1 c. pumpkin puree) 2 - 3 apples, shredded or chopped fine (can sub for 2 mashed bananas) 1 - 2 cup zucchini, shredded or chopped fine 1/2 cup raisins (optional, can sub for chocolate chips) 1/2 cup chopped nuts (optional) 3/4 cup milk (any kind) 2 eggs, beaten 1 t vanilla

1 tsp olive oil 1/2 small onion, chopped 1 small carrot, peeled and diced 2 oz (1/4 cup) cauliflower, diced 2 oz (1/4 cup) peas, fresh or frozen 1 small white potato, peeled and diced 2 tsp unsweetened dessicated coconut 2 tsp tomato puree 4 fl oz (1/2 cup) water pinch ground ginger pinch cumin pinch turmeric pinch coriander

* This recipe will fill several KONGs depending on the size used Ingredients: 4 - 5 whole carrots 1 cup of pumpkin puree 1/2 cup unsweetened dried cranberries 1 cup applesauce 1 cup... [Read More]

Place the carrot, apple, and ginger in a blender with 2 cups of the water and puree until smooth, for about 1 minute.

300 g mixed vegetables (peas, carrots, beans and potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato puree 3 fresh green chillies, slit down the middle (I chopped mine up) 1 tsp turmeric powder 1 tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh pineapple chunks 1/3 cup light cream few chopped glace cherries to garnish (or used dried cranberries) Coriander leaves to garnish