Sentences with phrase «enough vegetable stock»

Add just enough vegetable stock or water to make a smooth green sauce.

If the stew is too thick, add enough vegetable stock to loosen it up to your liking.

Not exact matches

I usually add some stock powder when I use vegetable stock, but never in case of homemade chicken stock, that has enough flavor on its own.

Add roasted vegetables and enough stock to puree to blender or food processor.

Ingredients For the seitan ragù 3 - 4 tablespoons extra virgin olive oil (and 2 more when ready to serve) half an onion, peeled and finely chopped 1 small carrot, cleaned and finely chopped 1 celery stalk, cleaned and finely chopped 1 teaspoon powdered vegetable stock whole sea salt, just enough to taste 150 ml white wine -LSB-...]

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

Drizzle with 1/2 to 1 cup vegetable stock or water — just enough to moisten the crumbs without making them mushy.

Add the carrots, potatoes, ginger, pepper, salt and enough stock and / or water to cover the vegetables.

And whatever vegetable you're serving, it's no longer enough to simply steam and maybe dunk in butter and stock.

Soup 2 pounds of beets, peeled 1 1/2 cups carrots 1 cup celery, stringed 1 medium red onion 1 to 2 garlic cloves 1/2 teaspoon fresh ginger 6 cups vegetable stock, or enough to cover

Toss and add 2 cups of vegetable stock or just enough to cover the florets.

Vibrant Vegetable Stock This stock is good enough to serve as a first course consommé, in addition to using it as a basis for some of the recipes that foStock This stock is good enough to serve as a first course consommé, in addition to using it as a basis for some of the recipes that fostock is good enough to serve as a first course consommé, in addition to using it as a basis for some of the recipes that follow.

Add roasted squash, pears and 5 to 6 cups of stock, enough to cover the vegetables by 1/2 - inch.

To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love yellow squash with butter salt and pepper - I just dice it up and boil a few minutes then mash it) canned vegetables will work well and you can make a quick soup with them just puree with some chicken stock and you can add chicken too, if it's smooth you won't have trouble eating it.

Pour in enough of the chicken stock to cover vegetables.

This recipe makes 2 cups (500 ml) roasted vegetable stock enough for one soup for six people.

There is enough moisture in the vegetables to create a stuffing you can mold easily, but if you find yours is a little dry, feel free to add a tablespoon or two of stock to get it to the right consistency.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

I had enough barley left over that the next day, I added more stock and vegetables and had a really nice barley soup for lunch.

Ingredients • 1 cup dried lentils (green or brown, not red) • 5 cups vegetable stock or water • 1 teaspoon salt • 1/2 cup olive oil This is what recipe says but I put less — just enough to coat the pan) • 2 cups chopped onion • 3 cloves garlic chopped • 1/4 teaspoon cayenne • 2 bay leaves • 1/2 cup raw bulgur • 1/4 cup chopped fresh parsley • 1 fresh tomato (I usually use a few tomatoes because I LOVE them.)