Sentences with phrase «cups chicken broth sea»

1 large butternut squash, peeled and cubed 1.5 tbsp extra virgin olive oil 1 onion, chopped 4 cups chicken broth Sea salt and pepper to taste 4 organic chicken sausages, sliced and heated

Not exact matches

unrefined sea salt or to taste 1 cup good quality extra-virgin olive oil or avocado oil 2 cups white wine (or homemade chicken broth) Freshly ground pepper

1 cup brown rice, soaked rinsed 2 1/2 cups vegetable broth 3 shallots or 1/2 yellow onion, chopped 1 carrot — chopped 1 - 2 cups diced free range, wild chicken (optional) 2 tablespoons avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro — chopped

2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste

• 8 slices toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and pepper to taste

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

I added 4 cups of chicken broth (either homemade or organic, free range from a box), sea salt, pepper, and about a 1 1/2 to 2 inch piece of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.

Wet - 1.5 Cups Vegetable Broth (I used Imagine Vegetarian No - Chicken Broth) 1/2 Cup Mashed Chickpeas 1/2 Cup Chickpea Soaking Liquid 1 Tablespoon Chickpea Miso 1 Tablespoon Extra Virgin Olive Oil Dry - 1.75 Cups Vital Wheat Gluten 1/4 Cup Sweet Sorghum Flour 1/3 Cup Nutritional Yeast 2 Tablespoons Potato Starch 2 Tablespoons Simpy Organic All Purpose Seasoning 2 Teaspoons Sea Salt 2 Quarts Vegetable Broth For Boiling

Filling Ingredients: 1 pound chicken, cooked 2 tablespoons coconut oil 1 onion, diced 3 carrots, diced 2 turnips, diced 2 stalks celery, diced 2 cups green beans cut into 1/2 inch pieces 2 cups chicken broth 1/4 cup tapioca flour 1/2 cup coconut milk 1 teaspoon sea salt 1/4 teaspoon black pepper 2 tablespoons fresh parsley, chopped 1 tablespoon fresh rosemary, minced

2 lb ground beef (or bison, turkey or chicken)(or sub drained and rinsed black beans) 1 onion, diced 2 cloves garlic, minced 2 sweet potatoes, chopped 2 zucchinis, chopped 2 tsp ground ginger 3 tbsp chili powder 1 tbsp cumin 1 1/2 tsp basil 1 tsp oregano 1 tsp salt 1/2 tsp black pepper 1 tbsp cacao powder (optional) 1/4 tsp red pepper flake bay leaf 1 cup chicken or vegetable broth 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato sauce sea salt black pepper

To the blender with the spinach, add 2 cups (142 g) of broccoli, the Quinoa - Lentil Blend, chicken broth, almond meal, garlic, Worcestershire sauce, onion powder, and sea salt.

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

For the risotto: 2 quarts chicken broth (can substitute vegetable broth) 1/2 cup coarsely chopped applewood smoked bacon 2 tablespoons olive oil 1 medium Vidalia onion, finely chopped 1 clove garlic, minced 1 1/2 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 2 cups arborio rice (risotto) 1 teaspoon finely chopped fresh sage 1/2 cup white wine (Riesling works well here, though a Chardonnay is fine) 4 tablespoons butter 1 tablespoon finely chopped fresh flat leaf parsley, or more to taste Sea salt and freshly ground pepper Asiago cheese shavings, for garnish Fresh sage leaves, for garnish

4 cups chicken or vegetable organic broth 3 cans coconut milk 1 cup fresh mushrooms — sliced 1/4 cup chopped fresh cilantro 1/4 cup fresh lime juice 2 shallots, finely chopped 2 tablespoons minced ginger 2 teaspoons natural red curry paste 2 stalks lemon grass — bruised 2 tablespoons organic coconut sugar 1/4 teaspoon organic crushed red pepper Organic sea salt to taste 1 lb.

1/2 Teaspoon sea salt 3 Tablespoons extra virgin olive oil, plus more for garnish 1/2 Cup chopped onion 1 Tablespoon chopped prosciutto 1 Tablespoon of minced celery 1 Quart of chicken broth 1 Teaspoon dried marjoram 2 Pinches freshly grated nutmeg

1 Medium / large or 2 small winter squash (about 4 cups cooked squash) 2 Tablespoons olive oil Kosher or sea salt 1 Cup Bluebird Emmer Farro 3 Cups apple cider 3 Cups chicken broth (or vegetable broth) 4 Tablespoons butter, bacon fat, or olive oil 2 Leeks 1/2 Teaspoon dried thyme 1/2 Teaspoon celery seed 1 Tablespoon apple cider vinegar 1 Apple, cut in roughly 1/4» cubes 2 Tablespoons brown sugar * Optional: Sour cream to garnish

1 cup Arborio rice 4 eggs 1/3 cup sliced kalamata olives 1/3 cup Parmesan cheese, freshly grated if possible Sea salt and pepper to taste 1/4 cup dry white wine 4 cups chicken broth or stock 1.5 tbsp extra virgin olive oil

2 lb uncooked Brussel sprouts, washed and stems trimmed (like you would cut the thick part off of a cabbage) 1/2 cup chicken broth 6 - 8 oz uncured, sugar - free bacon 1 - 2 small Bartlett pears, peeled and diced Sea salt

3 organic onions, peeled and chopped 3 carrots, peeled and sliced 2 TBL butter 2 TBL extra virgin olive oil 2 quarts homemade stock (beef or chicken broth, turkey bone broth, pork broth or rabbit broth (half stock, half filtered water may be substituted) 1/2 tsp green peppercorns, ground 1/8 — 1/4 cup fresh lemon juice Sea salt to taste

1 pound organic chicken breast, cut into small chunks 1 small onion, chopped 3 large carrots, chopped 2 cups shredded chard or other greens 1 bunch green onions, chopped 1 lemon or lime, juiced 1/2 cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance) 1 can organic coconut milk 1 quart organic chicken broth sea salt to taste

Ingredients: 1 large onion, chopped 2 - 3 cloves garlic, chopped 3 Tablespoons coconut oil, olive oil, butter, or lard 2 rounded Tablespoons coriander seeds 1 inch of ginger, finely chopped 1 1/2 teaspoons thyme 1 teaspoon oregano 1 teaspoon basil 1/4 teaspoon cayenne pepper 2 cups roasted pumpkin 1 small yam, roasted 1 - 14.5 ounce can whole fat coconut milk (get it here) * 2 - 4 cups chicken or vegetable broth Unrefined sea salt and pepper to taste

Ingredients 4 ounces red Swiss chard, stemmed and chopped (about 3 cups packed) 3 cups low - salt chicken broth (you may not use all of it) 3 tablespoons butter 1 tablespoon olive oil Large pinch of sea salt 3/4 cup thinly sliced leek (white and pale green parts only) 1 cup Arborio rice 1/4 cup dry white wine 2 ounces prosciutto, minced (about 1/4 cup) 1 1/2 tablespoons mascarpone cheese 1 tablespoon chopped fresh Italian parsley Pepper Preparation Cook Swiss chard in a pot of boiling salted water until crisp - tender, about a minute.