Sentences with phrase «cups rutabaga»

-- 4 cups cooked * kidney beans — 2 cups beets, cubed — 2 cups carrots, cut into rounds — 2 cups rutabaga, cubed — 2 organic ^ apples, chopped — 2 tomatoes, chopped — 4 cloves garlic, crushed and minced — 2 red onions, chopped — 4 cups water / homemade vegetable broth — 2 tbsp chili powder — 1 tbsp Ceylon cinnamon http://nutritionfacts.org/video/the-safer-cinnamon/ — 2 tbsp marjoram — 1 tbsp basil — ⅛ tsp white pepper

Pizza Crust 2 1/2 cups rutabaga, jicama, zucchini, etc., or combination — cubed 2 1/2 cups walnuts — soaked for 1 hour 1/2 cup ground flax seeds 1/4 cups hemp seeds 1/2 tablespoon sea salt 2 tablespoons purified water, more if needed

Not exact matches

1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish

parsnip, turnip, rutabaga etc), peeled and diced 1 - 2 cups winter squash, diced Selection of seasonal green veg (chard, kale, green beans, peas etc)

5 cups root vegetables (such as turnips, beets, rutabagas, carrots and celery root), diced into 1/2 - inch cubes

6 cups peeled and chopped root vegetables (I used 4 parsnips, 1 turnip, and 1 sweet potato — carrots and rutabagas are on the list for next time) 3 tablespoons olive oil Leaves from 4 sprigs of fresh thyme Salt and pepper

1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste

1 cup minced vegetables, such as onion, carrot, rutabaga, celery root, and turnip 1 - 2 tablespoons stock or soy sauce to saute the vegetables until tender 1 tablespoon seasonings or spices 1 cup okara 3 - 5 tablespoons flaxmeal, garbanzo bean, amaranth or rice flour flour or oat flour as needed to thicken crushed rice crispies, corn flakes, bread crumbs to coat (Optional)

Ingredients 3 - 4 cups variety of organic root vegetables (beets, carrots, parsnips, kohlrabi, rutabaga, etc.), chopped 1 organic red onion, sliced into eighths olive oil salt and pepper

Twice Baked Squash Ingredients: 6 Frieda's ® Sweet Dumpling Squash halved 4 to 5 cups cooked mashed potatoes, sweet potatoes, turnips or rutabaga 2 cups milk or light cream 1 1/2 cups softened butter Grated rind of 1 orange 1/2 teaspoon... Continue reading →

-- 3 lbs organic * potatoes, peeled — 4 large rutabagas, cubed — 1 bulb garlic, peeled and crushed — 1 large red onion, chopped — 1 large yellow onion, chopped — 1 leek, sliced — 6 cups water / homemade vegetable broth — 2 tbsp dill weed — 1 tbsp cilantro — 1 tbsp parsley — 2 tsp paprika

Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.

-- 3 lbs organic * potatoes, peeled — 4 large rutabagas, cubed — 1 bulb garlic, peeled and crushed — 1 large red onion, chopped — 1 large yellow onion, chopped — 1 leek, sliced — 6 cups water / homemade vegetable broth — 2 tbsp dill weed — 1 tbsp cilantro — 1 tbsp parsley — 2 tsp paprika

Limit starchy vegetables — no more than half a cup, and always before 2 pm: beets, carrots, parsnips, pumpkin, rutabaga, sweet potatoes / yams, turnips, winter squash / butternut squash

Rutabaga has 21g of carbs per 1 cup and gives you a nice dose of vitamin C, potassium and manganese.

Like rutabagas, if you're trying to limit carbs, mashed pumpkin makes the better choice out of the starchy squashes, with 45 calories, 11 grams of carbs and 3 grams of fiber per cup.

A 1/2 cup serving of cooked parsnips contains 15 grams of carbs and 2 grams of fiber, while the same serving of rutabagas has 6 grams of carbs and 2 grams of fiber.

For example, a 1 - cup portion of diced, boiled rutabaga is an outstanding source of vitamin C — 53 percent of your daily value — and they're also a source of potassium, manganese, magnesium and many other vitamins and minerals.

1 tbsp vegetable oil 3 onions 2 tbsp toasted and ground cumin 2 tbsp toasted and ground coriander 1 tbsp chili flakes 1 tbsp salt 1 tbsp cracked black pepper 6 - 8 medium potatoes 1 rutabaga, diced 1 - 2 cups frozen peas