Sentences with phrase «cups quartered cremini»

1/2 cup ketchup 1/4 cup hot sauce (such as Frank's) 1 teaspoon liquid smoke 2 teaspoons olive oil 1/2 cup chopped onion 8 ounces chickeny seitan, cut into 1/2 inch cubes 2 cups quartered cremini mushrooms 1 1/2 cups arugula, julienned 2 carrots, shredded 1/2 cucumber, diced 1 Crisp Pizza Crust Ranch Dressing of choice *

Not exact matches

2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste

1/2 cup whole wheat pastry flour 1 tablespoon minced fresh rosemary 1 teaspoon fine sea salt 1/2 teaspoon pepper 12 ounces vegetarian beef - style strips or chunks (thawed, if frozen) 1 tablespoon refined coconut oil 4 cloves garlic, minced 4 1/2 cups low - sodium vegetable stock 1 1/2 cups dry red wine 3 carrots, cut into 1 - inch chunks 1 pound red potatoes, cut into 1 - inch chunks 1 onion, cut into 1 - inch chunks 1/2 pound cremini (brown) mushrooms, halved (or quartered if large) 1 cup fresh or frozen peas

1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 3 tablespoons canola oil 1 1/4 teaspoons salt, or to taste 1/4 cup diced onions (about 1/2 medium onion) 1 1/2 cups diced tomato (fresh or canned) 1 one - inch knob of ginger, peeled and finely grated 1 pound cremini or button mushrooms, halved lengthwise (or quartered if very large) 1 10 - ounce bag frozen peas, defrosted

ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)

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