Sentences with phrase «cup celery»

Because cup for cup celery root has the same amount of dietary fiber as potatoes with only 1/3 of the carbohydrates.

6 large or 8 medium celery stalks 1/3 cup walnuts, roughly chopped 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon - style mustard 1 garlic clove, crushed 2 teaspoons agave nectar 1/2 teaspoon coarse sea salt or kosher salt 5 tablespoons extra-virgin olive oil Freshly milled black pepper 1 large Granny Smith apple 1/4 cup celery leaves, minced

BIn same skillet, saute 1.5 cups onion & 3 cups celery in 2 cups butter.

butter1 small yellow onion, chopped1 cup celery, diced1 1/2 cups low - sodium chicken broth, warmed1 / 2 cup milk, warmed3 Tbsp.

Homemade Seafood Seasoning Makes about 3 cups Ingredients 1/2 cup paprika 1/4 cup celery salt 1/4 cup kosher salt 1/4 cup cayenne pepper 1/4 cup ground black pepper 1/4 cup ground white pepper 1/4 cup garlic powder 1/4 cup onion powder 1/4 cup ground -LSB-...]

One 14 - ounce can diced tomatoes, with juice Two 15 - ounce cans garbanzo beans (chickpeas) 1 tablespoon vegetable oil 3/4 cup white onions, diced ⅜ cup celery, diced 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon black pepper 1/2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 quart low - sodium vegetable broth 1/2 cup long grain brown rice, uncooked 1/4 cup fresh cilantro, chopped 1 teaspoon fresh lemon juice

2 tbsp extra virgin olive oil 1 large onion garlic knob of fresh ginger, minced fresh chili, minced 1 cup red lentils 1 cup hokkaido pumpkin, cubed 1/2 cup celery root 1/2 cup Japanese white radishes 1 tsp curry 1/2 tsp coriander powder 1 tsp Himalayan salt 1 tbsp miso paste or 1 tbsp Tamari soy sauce 1 tbsp extra virgin olive oil fresh parsley, fresh thyme

BIn same skillet, saute 1.5 cups onion & 3 cups celery in 2 cups butter.

Add 6 cups of the remaining onions and remaining 3/4 cup celery and 2 tsp poultry seasoning.

1 small onion, diced 2 cloves garlic, minced 2 bell peppers, diced (I used a red and a yellow) 1/2 cup celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.

1 pound bread (can use sliced white / wheat, French, Italian) 1/2 stick margarine or butter 1/2 large onion, chopped 1/2 cup celery, chopped 1/4 — 1/2 cup walnuts 1/4 — 1/2 cup dried cranberries 2 tsp.

Arrange 3 ounces shrimp, 1/2 cup corn, 1/3 cup black beans, 1 sliced hard boiled eggs, 1/2 cup cheddar cheese, 1/2 cup cherry tomatoes 1/4 cup celery, 1/4 cup cucumber, and 1/4 cup red onion on each plate.

2 pounds zucchini — ends trimmed, quartered lengthwise then thinly sliced 1 pound Yukon Gold or Red Bliss potatoes — unpeeled, diced small 2 medium leeks (2 cups)-- trimmed, thinly sliced white and light green portions, then rinsed well 1 cup celery — trimmed, diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black pepper

Layer the potatoes 1/2 cup celery and 1/2 cup carrots in the bottom of slow cooker.

I made a mushroom and corn cob broth with about 8 cups water, the corn cobs left over from stripping my ears for the soup, 1 onion, 1 large leek, 6 garlic cloves, 1 bunch parsley, 1/4 cup fennel, 1/4 cup celery, 1 cup button mushrooms + 1/2 cup dried porcini mushrooms.

When the water starts to sputter, add the mushrooms, 1 cup onion, and 1/2 cup celery, and cook while stirring for 3 to 5 minutes until soft, adding a little water, as needed.

When the water starts to sputter, add the 1 cup onion and 1/2 cup celery, and cook while stirring for 3 to 5 minutes to soften, adding a little water, as needed.

30 ounces (2 cans) chickpeas (garbanzo beans), drained 1/4 cup red onion, peeled and finely chopped 1/2 cup celery, finely chopped 1/4 teaspoon garlic, minced 1/4 cup dill pickle, finely chopped 2 tablespoons nori seaweed flakes 1/2 - 3/4 cup vegan mayonnaise 1 teaspoon sea salt 1/2 teaspoon black pepper, ground 12 slices bread, lightly toasted 6 large, crisp lettuce leaves 12 fresh tomato slices In a large bowl, mash the garbanzo beans with a potato masher or the back of a fork.

1 cup uncooked quinoa 2 cups water 1 cup celery, chopped 1 cup red onion, chopped 2 Granny Smith apples, diced 1 cup cranberries, halved 2 tbsp extra-virgin olive oil 1 tsp thyme 1 - 2 tsp curry powder 1 tsp cinnamon 3/4 cup vegetable broth 1 tbsp maple syrup salt and pepper

1 tablespoon olive oil 1/2 cup green pepper, diced 1/2 cup diced onion 1/4 cup celery, finely diced 1 clove garlic, chopped 2 meat - free Mexican - style sausages, chopped or crumbled (e.g., Field Roast or Soyrizo) 1 bunch kale, washed and chopped small 1 can cannellini or navy beans, drained and rinsed 1 to 1 1/2 cups of water 1 chickenless bouillon cube 2 teaspoons Cajun - style seasoning 1 teaspoon liquid smoke Salt and pepper to taste Hot sauce to serve

Soup 2 pounds of beets, peeled 1 1/2 cups carrots 1 cup celery, stringed 1 medium red onion 1 to 2 garlic cloves 1/2 teaspoon fresh ginger 6 cups vegetable stock, or enough to cover

8 Eggs 1 Bag (Marjon © 8ox) Bean Sprouts, Chopped 1/2 Cup Jicama Cut 1» by 1/8» 1/2 Cup cooked ham, chicken, pork or raw shrimp diced 1/3 Cup Celery, sliced fine 2 Tablespoons Soy Sauce Oil for -LSB-...]

3/4 cup wild rice 1.5 cups fresh oysters 1/4 lb butter, melted 1/2 cup celery, chopped 1 (10.75 oz) can cream of celery soup 2.5 cups soda cracker crumbs

2 cups wild rice, cooked 2 lb small shrimp, cooked 1 small onion, chopped 1/2 cup celery, chopped 1/2 cup green pepper, chopped 1 can water chestnuts, sliced 1 can Chinese vegetables salt & pepper to taste Sweet & Sour Sauce (recipe below)

Ingredients: 5 cups organic baby spinach leaves, coarsely chopped 2 large red bell peppers, diced 2 cups celery, diced ¬ Ω cup red onion, chopped 1 Tablespoon fresh oregano 2 Tablespoons fresh lime juice 3 Tablespoons organic extra-virgin olive oil 1 cup fresh goat cheese, crumbled ¬ º cup slivered almonds sea salt and fresh - ground pepper to taste

1 lb Extra firm tofu, crumbled 3/4 cup Celery, diced 1/2 cup Red onion, diced 1/2 cup Vegan mayonnaise 1 Tbl Dill, minced, or 1/2 tsp dry 2 1/2 tsp Stone ground mustard 1 1/2 tsp Apple cider vinegar, raw 1 tsp Turmeric powder 1/2 tsp Garlic, minced • Black pepper, ground to taste •

2 cups walnuts, soaked overnight and rinsed 2 cup carrots, chopped 1/4 cup raw tahini 3 tbsp lemon juice 1 cup celery, chopped 1/2 cup yellow onion, chopped 2 - 3 garlic cloves, chopped 1/2 cup parsley 1/2 cup dill salt and pepper to taste

puff dough 2 cups cooked chicken, diced 1 cup grapes, sliced 1 / 4 - inch thick 1/2 cup celery, diced 1/2 cup onion, fine dice 1/2 cup almonds, chopped 1 tbsp parsley, minced 1/2 cup of mayonnaise (more or less as needed) salt and pepper to taste

1 cup celery, cut in thick matchsticks 1-1/2 cups peeled (if desired) firm, tart, sweet apples such as Fuji or Gala, cut in thick matchsticks 3/4 cup walnut halves or large pieces, lightly toasted and slivered 1/2 cup seedless grapes, halved 1/2 cup aged Gouda cheese cut in thick matchsticks Walnut oil dressing (recipe follows) Fresh lemon juice Sea salt and freshly ground pepper Lettuce or radicchio cups

crab meat 1/4 cup almond meal 1/2 yellow onion, diced 1/4 cup celery, diced 1 large egg 2 cups mixed greens 1 cup cucumber, sliced 1 cup radishes, sliced 1 TBSP whole grain mustard 1 TBSP honey 1 TBSP cider vinegar Wright salt, to taste Instructions: In a medium bowl, combine the crabmeat,... Read More»

Ingredients: 1 medium spaghetti squash 1 TBSP olive oil 1 cup yellow onion, diced 1 cup celery, diced 1 cup carrots, diced 8 oz.