Not exact matches
The two - part preparation includes a K -
Cup broth brewed over a packet
of dried pasta and
vegetables.
The new Starbucks Protein Boxes are an excellent source
of protein with at least 20 grams
of protein per box and feature chicken and turkey raised without antibiotics and include at least one
cup of fruits and
vegetables combined.
1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds
of meat) 1/3
cup peanut or
vegetable oil 2
cups sweet potatoes, peeled and cut into 1?
Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug
of white wine, optional 4
cups / 1 liter water 1 tbsp (or 1 cube)
vegetable bouillon sea salt and black pepper
2 tablespoons peanut or
vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3
cups cooked lima beans (about 2 cans) 2
cups water 2
cups vegetable stock juice
of 1 lemon sea salt to taste olive oil smoked paprika
«Each avocado - shaped
cup contains a blend
of half an avocado, two servings
of fruits and
vegetables plus one billion CFUs
of probiotics,» Karsevar tells Food & Drink International.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7
cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons
vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2
cups chopped onion 1
cup sliced carrots 1
cup cubed potatoes 1/2
cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2
cups crisp croutons
Pastry and Assembly: 2
cups flour Pinch
of salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water
Vegetable oil for deep - frying
After the
vegetables have simmered for 30 minutes, add the beef and all pan juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay leaf, and 4
cups of beef or chicken stock.
If the stew seems too thick, add the remaining 1
cup (250 ml)
of vegetable stock.
In an upright blender, combine 1/3
of the amount
of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash
of tamari, lime juice, 1/2
cup salsa, and 1/4
cup vegetable broth or water until smooth.
Add 1/2
cup of chopped meat or
vegetables, bring to a medium boil and cook to the desired degree.
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or
vegetable stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more for a thinner soup)
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or
vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
10 pieces
of cooked bacon, crumbled 1.5
cups unsweetened cocoa powder 1.5 tsp salt 3
cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3
cups white sugar 3/4
cup vegetable oil 1.5
cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5
cups hot water
I used the following ingredients for Stewed Summer
Vegetables with Chicken: 2
cups of cooked chicken, shredded (dark or white) 1/2
cup...
depending on your preferred thickness, add the other 1/2
cup of vegetable stock.
Give it to a pot together with the finely chopped sun - dried tomatoes, add 250 ml / 1
cup of the
vegetable broth and bring to a boil.
Lay the
vegetables in a single layer on a baking sheet (with the outsides
of the bell peppers facing up, like upside - down
cups).
Measure the orange juice and add enough water or
vegetable broth to make 3/4
cup of liquid.
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans
of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2
cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.
Add the
vegetable bouillon powder / cube followed by 2
cups of water or broth.
1
cup prepared hot - flavored giardiniera (pickled Italian
vegetables in oil), plus 1 tablespoon
of the packing oil
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4
cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1
cup loosely packed basil leaves, plus a little extra for garnish
for the lentils: a few tablespoons
of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves
of garlic, minced 2
cups of black lentils, rinsed 3 - 4
cups (plus you might need another
cup or two)
of homemade
vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon
vegetable bouillon powder or 1 cube (or use
vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
In large bowl, mix together chicken sausage, sautéed
vegetables, 1/2
of the tomatoes and olives and 1
cup of the crumbled feta cheese
For the arepas: 7 1/2
cups lukewarm water 2 tablespoons salt Pinch
of sugar 6
cups pre-cooked white cornmeal, or harina pan
Vegetable oil for pan frying
1
cup whole wheat flour 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted
vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
I subbed 3/4
cup of vegetable broth and a splash
of balsamic vinegar for the white wine, as you suggested, and it was so delicious.
Add the tomatoes,
vegetables stock, 1/2
cup of water, bay leaf and salt.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces
of almost any
vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears
of asparagus when in season.
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4
cup vegetable oil 1/2
cup sugar 1/2
cup Splenda (or just use a full
cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4
cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4
cup yogurt or sour cream [I used nonfat yogurt]
Add to the pan 1/2
cup of frozen and thawed green beans (or other favorite
vegetable) and cook for a minute longer...
Season with salt and pepper, Thyme, add in the Bay leaf, beef stock and 1/2 a
cup of the reserved
vegetable liquid.
Substituted a couple things for what I did / did not have —
vegetable oil for the coconut, an equal mix
of AP, 10 grain & rye flours, knocked the maple syrup to 1/4
cup, and added a 1/4
cup of dark chocolate chips.
Add approximately 1
cup of the water from the cauliflower back to the pot with the
vegetables, along with remaining ingredients.
Tonight I made quinoa tacos by using 1
cup quinoa, 1
cup corn, 1
cup organic
vegetable stock, 1/2
of a jalapeno, diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
2
cups chicken or
vegetable stock 3 - 4
cups water 1 bay leaf 2 sage leaves 1 sprig fresh thyme, leaves removed, stems discarded a dozen medium cloves
of garlic, smashed peeled, and chopped 1 teaspoon fine grain sea salt
Whisk the remaining
cup of reserved lobster stock into the flour
vegetable mixture.
I made a few alterations to the recipe when I served it — used 4
cups of low sodium organic
vegetable broth instead
of water, and used most
of a seedless cucumber in place
of the avocado.
Pour in 2
cups of vegetable stock and stir to thicken.
The Nutella Banana Bread recipe that you put up a while back is still a personal favourite, but the best recipe that I have ever tried off
of Cup of Jo is the Mini
Vegetable Pot Pies!
What you have is not wrong but it is not enough, it is very common in recipes when using ingredients like these to provide other information because these items are purchased in pieces
of vegetables not measurable
cups, hence Hans» frustration.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3
cups reduced - sodium
vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
Women 1 scoop
of protein powder 1
cup of vegetables Handful
of fruit 1 tablespoon
of healthy fat Mixer (almond milk, regular milk, water — your choice)
1 lb ground beef (or vegetarian crumble) 3
cups of beef broth (or
vegetable broth to make vegetarian) 4 - 5 cloves
of garlic, minced 1 TB dried parsley 1 TB dried basil 1/2
cup chopped onion 1 — 28 oz can
of diced tomatoes 1 — 6 oz can
of tomato paste 1
cup V8 (or any
vegetable drink) 2
cups uncooked shell pasta 1/4 tsp pepper 1/4 tsp salt
Pour in 3
cups of vegetable broth.
1) 3 avocados 2) 1 large tomato 3) 1 medium onion 4) 1/2 lemon (for lemon juice) 5) 1 small
cup of chopped parsley 6) 8 — 10 pieces
of tortilla bread 7) 1 small
cup of vegetable oil