Sentences with phrase «cup parsley»

Meanwhile, toss sliced scallions, lemon juice, 1/3 cup cilantro leaves, and 1/3 cup parsley leaves in a small bowl to combine.

Drizzle with a bit more olive oil and sprinkle with the 1⁄4 cup parsley.

4 cups Garbanzo Beans - 2 cans 4 cloves Garlic - minced 2 teaspoons Cumin 1 teaspoon Turmeric 1 teaspoon Salt 1/2 cup Onion - finely minced 1/4 cup Parsley Minced 1/4 cup Water 1 tablespoon Lemon Juice 1 dash Cayenne 1/3 cup Flour

Print Red pepper and tomato salsa Ingredients 1 kg tomatoes peeled and chopped 4 - 5 big red pepperes chopped 1 tablespoon coconut sugar 2 dl tomato puree 4 tablespoons olive oil 1/2 cup parsley chopped 6 - 7 cloves garlic minced salt to taste Instructions Tomato salsa In -LSB-...]

Chop 1/3 cup parsley for garnish later.

olive oil LOTS MORE olive oil For the pizza toppings: 2 cups parsley juice of one half lemon 1/4 cup pine nuts 2 cloves garlic EVEN MORE olive oil 8 oz.

1 lb ground buffalo or grass - fed beef, made into small patties (I make them slightly larger than the diameter of the sweet potato I'm using) 2 - 3 T balsamic vinegar Salt and pepper Burger «Fixings» (feel free to add to or remove any of these) 1 Avocado 1 Tomato 1/4 cup Parsley Shallot slices Sea salt

2 pounds beef marrow bones 4 quarts cold water 1 large carrot, top 1/2 inch discarded, chopped 1 medium onion, quartered 2 stalks celery, chopped 3 cloves garlic, peeled 1/2 cup parsley stems (no leaves, which add green color) 2 tablespoons extra-virgin olive oil 1 cup red or white wine, or 2 tablespoons wine vinegar

Ingredients 1/2 a ripe avocado 1 cup parsley -LSB-...]

carrot parsley salad 2 medium carrots, shredded with a box grater 1/2 cup parsley leaves finely chopped 1 tablespoon cold pressed flax oil 2 teaspoons apple cider vinegar salt to taste

Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.

* 1-1/2 pounds large shrimp, peeled and deveined * 1/3 cup plus 2 Tablespoons olive oil, divided * 2 onions, quartered and thinly sliced * 1 large clove garlic, minced * 4 medium ripe tomatoes, diced * 1/2 teaspoon honey * 1/4 teaspoon cayenne * 1/2 teaspoon ground cumin * 2 Tablespoons fresh oregano, roughly chopped * 1/3 cup parsley * 1 cup white wine * salt and pepper * 1 cup crumbled sheep's milk feta * lemon wedges

Meanwhile, combine the remaining 1/4 cup parsley, 1/4 cup Parmesan, 1/2 teaspoon Italian seasoning, onion powder, 1/4 teaspoon salt and pepper in a medium bowl.

10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste

Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese.

1 cup dry red lentils 2 cups parsley leaves, stems removed 5 cloves garlic 1 red onion 1 1/2 tbsp tahini 1 tsp salt 1 tsp ground cumin 1 tsp ground coriander 1 tsp crushed red pepper flakes 1/2 tsp baking soda 3 - 4 tbsp flour (you can use chickpea flour to keep this gluten free) olive oil spray

can fire roasted tomatoes, crushed or diced 1 cup chicken stock (add more to thin out sauce if need be) 1/3 cup parsley, chopped 1/4 pimiento - stuffed olives, chopped salt and pepper 1 box rice noodles, cooked according to package instructions (I used Maifun noodles)

3 - 4 Serrano peppers 1/4 medium sized onion 2 garlic cloves 1/2 cup up to 1 cup slightly packed, fresh epazote leaves ** 1/4 cup parsley leaves 1/2 romaine heart lettuce 2 cups baby power greens, like spinach, kale, arugula, mustard, chard.

Add pasta, reserved vegetable mixture, remaining salt and pepper, basil and 1/4 cup parsley; heat through, stirring constantly.

ground curry spices 1 cup vegetable broth 1/4 cup parsley, chopped 1/2 cup pumpkin puree

1 large 17 oz (500g) butternut squash 2 small shallots 1/2 cup olives (without pits) Olive oil 1 orange 1/2 cup nuts (optional) 1 cup parsley, chopped salt och pepper

Ingredients 4 dried apricots 1 medium clove garlic Salt 1/3 cup parsley 1/3 cup cilantro 1/3 cup fresh dill 1/3 cup fresh basil leaves 1/3 cup fresh mint leaves 2 tablespoons fresh thyme or a pinch dried thyme 2 teaspoons honey 1/3 cup toasted walnuts Juice of half a lemon (about 1 tablespoon) 2 cups full fat Greek yogurt

3 cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste

Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing.

Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups of orzo, dry 1 pound of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons of Old Bay, divided 1 Cup of grape tomatoes, sliced in half 1 Cup of golden tomatoes, sliced in half 5 Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado

cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)

ingredients EGG SALAD SANDWICH: 12 eggs 1 cup Chive Mayonnaise (recipe below) 1/4 cup parsley (finely chopped) 8 slices pumpernickel bread Kosher salt and freshly ground black pepper (to taste) CHIVE MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1/2 teaspoon Dijon mustard 1 teaspoon Kosher salt 1 and 1/2 cups vegetable oil 1/2 cup chives (roughly chopped)

ingredients BASIC ROAST CHICKEN 1 3 — 3.5 pound whole chicken (wish bone removed) 1/4 cup olive oil or butter 1 lemon (halved, optional) 2 sprigs rosemary (optional) 1 red onion (quartered, optional) 1/4 cup parsley (chopped, to garnish, optional) Butcher's twine (12 - inch length)

2 firm plantains, peeled and cut into 4 - inch pieces 1 1/2 teaspoons salt, divided 1 teaspoon coarsely ground black pepper 1 teaspoon cajun seasoning 2 pounds chicken thighs and drumsticks (about 4 each) 5 tablespoons olive oil, divided 1 clove garlic, minced 3 tablespoons sliced shallots 1 teaspoon grated lemon peel 2 cups chicken broth 1 cup mint leaves 1 cup parsley leaves 1 small serrano pepper, seeded 2 whole cloves garlic 2 tablespoons white balsamic vinegar

3/4 lb ground beef 3/4 lb ground lamb 1 medium onion, very finely chopped 1/3 cup parsley, finely chopped salt and pepper

Mediterranean Swordfish Cioppino ---------------------- 1 tbsp canola oil 1 medium yellow onion, diced 1 green bell pepper, seeded and diced 4 cloves garlic, minced 2 serrano peppers, seeded and minced 3 cups fish stock 1 14 oz can stewed tomatoes 1/4 dry red wine 2 tsp dried oregano 1 tsp dried basil 1/2 tsp black pepper 1/2 tsp salt 3/4 lb swordfish steak, cubed 1/2 lb medium shrimp, peeled and deveined 1/4 tomato paste 1/4 cup parsley

Pin It Author: Sarah Menanix (Generously adapted from Plenty) Yields: About 16 fritters Ingredients: Spaghetti Squash Fritters 1 small or 1/2 large spaghetti squash 2 teaspoons olive oil 3 large shallots, finely chopped 1/4 cup parsley, finely chopped 1/2 teaspoon... Continue Reading →

4 Tablespoons olive oil, divided 4 cups chicken stock 1 cup arborio rice 4 strips thick - cut bacon 1/2 cup vodka 1/2 cup white onion, diced small 1 clove garlic 1 butternut squash 1/3 cup parsley, chopped fine Salt & Ground pepper 3/4 cup freshly grated parmesan Olive oil for garnish

mini rosti makes about 6 cakes 2 large or 4 small potatoes 50 ml / 0.2 cups parsley, chopped salt & pepper oil for frying

1 pound dried and skinless fava beans (broad beans), soaked for 24 - 48 hours 2 teaspoons cumin 1 teaspoon ground coriander cayenne pepper or chili pepper (optional, to taste) salt & pepper 1 teaspoon baking soda 1 cup parsley 1 cup cilantro 2 leeks, white and green parts 6 scallions, finely chopped 6 garlic cloves, minced 3/4 cup sesame seeds (optional) frying oil (I used peanut oil)

Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp.

1/2 cup fresh bread crumbs, crisped in 1 tablespoon olive oil 1 pound spaghetti noodles 1/4 cup olive oil 4 teaspoons minced garlic 1/2 teaspoon red pepper flakes 1/2 cup parsley, chopped 1/2 cup faux parmesan Salt and pepper to taste

tahini sauce and top with remaining 1/4 cup parsley.

And there my friends is the best scampi butter — one stick of butter, 1 tablespoon lemon juice, 2 tablespoons minced garlic, 1/3 cup parsley, salt, pepper — just whirl in a food processor.

2 lb yukon gold potatoes 1 medium white onion, grated 2 eggs 1/2 cup parsley, chopped 1/2 cup cilantro, chopped 2 cloves garlic 1 tsp coriander 2 tsp cumin 1 1/2 tsp kosher salt 1/4 tsp black pepper 1 - 2 tablespoons garbanzo bean flour (see note) canola oil, for frying

2/3 cup sunflower or olive oil (for frying) 3 medium zucchini, cut into 1 / 4 - inch - thick slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9 ounces penne (or pasta of choice) Grated zest of 1 lemon 1 1/2 tablespoons small capers