I used a bag of
frozen diced carrots and peas... saves a couple steps and it turned out perfect.
I used a bag of
frozen diced carrots and peas.
Not exact matches
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
2 teaspoons olive oil 1 small onion,
diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby
carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch
dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup
frozen peas
Ingredients: 4 cups cubed potatoes 2 cups
diced carrots 2 cups
diced celery 1/2 cup minced onions 2 t salt 4 cups water 10 oz
frozen broccoli (or 2 cups fresh) 3 T chicken bouillon 3 1/2 cups milk 1/2 cup butter 1/2 cup flour 1 T dry mustard 1 lb shredded cheddar cheese
4 tablespoons butter 1 cup
diced carrots 1 cup
diced red onion 1/2 lb
frozen peas, thawed 8 ounces
diced ham 4 cups cooked long grain rice 4 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon freshly grated ginger 2 large eggs 4 green onions, chopped
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2
carrot, finely
diced 1 small yellow onion, finely
diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if
frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
FOR THE SAUCE 2 tablespoons butter 2 tablespoons oil 2
carrots,
diced 2 stalks celery,
diced 2 cloves garlic, minced 2 bay leaves 1/4 cup all - purpose flour 6 cups chicken stock 1 cup
frozen peas 1 cup
frozen pearl onions 1/4 cup heavy cream Freshly ground black pepper, for garnish Chopped chives, for garnish
Ingredients 1 cup brown lentils 1 large yellow onion,
diced small 2
carrots, peeled and
diced 4 cloves garlic, miced 2 tablespoons fresh ginger, grated 1/4 cup peanut oil (vegetable oil will do) 10 plum tomatoes, chopped 1/2 cup tomato paste 1 cup vegetable stock or 1 cup water + 2 veg boullion cubes 1 cup
frozen green peas
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large
dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound
carrots (peeled, large
dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or
frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
Ingredients 2 Tbsp olive oil 1 medium
carrot,
diced 1 celery stalk,
diced 1 clove garlic, minced or pressed 1/2 small - medium onion,
diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup
frozen vegetables, I used lima beans, corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small
carrots, finely
diced 2 stalks celery, finely
diced 1 red pepper,
diced 1 green pepper,
diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup
frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped
carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup
frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can
diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
This recipe combines raw beets,
carrots, baby spinach,
diced avocado, almond slivers, uncooked quinoa, and a package of
frozen edamame.
Yukon Gold potatoes, or other waxy type potatoes, peeled, rough
diced * 1 1/2 cups
carrots (about 5 small
carrots), chopped (I left mine in fairly large pieces) * 3 1/2 cups onion (about 4 medium onions), chopped * 2 cups fresh corn kernels, cut from the cob (I used
frozen corn from last summer's garden) * 3 cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted
frozen (I used
frozen organic peas instead) * one 35 oz.
Freeze - dried
carrots are
diced and dried at peak freshness to preserve texture and flavor.
3 tablespoons butter 1 chopped onion 3
diced peeled
carrots 5
diced celery stalks 2 large garlic cloves, minced 1/4 teaspoon dried thyme 1/2 teaspoon saffron threads 1 small package
frozen corn kernels 4 - 5 medium waxy potatoes (such as red or yukon) 2 cups cooked shredded chicken (like from leftover BBQ chicken) 10 ish cups chicken stock
Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped red onion 2 - 3 cloves garlic, finely minced 1 cup chopped
carrot 1/2 cup
diced red pepper 1 cup chopped potato (I used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup corn kernels, fresh or
frozen 1 32 - oz vegetable broth 1 cup 1 % milk 1/4 cup light cream 1 tablespoon crumbled dried thyme Salt and Pepper to taste
ground turkey, chicken, or pork (I did a combination of ground chicken and pork) 1/2 medium onion,
diced 1/2 red bell pepper,
diced 1/4 cup
frozen peas 1/4 cup
carrot, very finely
diced 1/2 green apple, finely
diced 2 green onions, thinly sliced
1 c of
diced carrots 1 c of chopped onion 1 c of chopped celery 1/4 c of olive oil 4 oz of pancetta (to make this vegetarian, omit this ingredient) 8 c of chicken stock 3 tbl of Italian Parsley 1 tsp of fresh Rosemary 2 tbl of chicken Better than Bouillon 2 c
frozen lima beans 2 c of peas 1 c of baby spinach 2 — 16oz cans of drained and rinsed chickpeas Salt — 1 tsp 1 tsp ground black pepper
Ingredients 3 Tbsp olive oil 1 small onion,
diced 1 small zucchini,
diced (about 1/2 cup) 1 small yellow squash,
diced (about 1/2 cup) 2 small
carrots,
diced 1 - 2 celery stalks,
diced 1/3 cup
frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium
diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package
frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small
dice) 2
carrots (peeled, small
dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup
frozen peas (thawed, drained) 1 8 - ounce package
frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
ingredients CHICKEN POPPY SEED CASSEROLE 4 tablespoons butter (plus 1 tablespoon to grease) 1 tablespoon olive oil 1 onion (peeled, small
dice) 2
carrots (peeled, small
dice) 3 stalks celery (small
dice) 1/4 teaspoon cayenne pepper 2 teaspoons fresh thyme leaves 1/4 cup flour 2 cups chicken stock 1/2 cup whole milk 1/2 cup half and half 4 1/2 cups rostisserie chicken (skin discarded, shredded) 1 cup
frozen peas (thawed) 1 tablespoon poppy seeds 1 cup sour cream 1 1/2 cups butter crackers (crushed) 1/2 cup pecans (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups
frozen mixed vegetables or 2 cups
diced fresh vegetables: peas,
carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
4 eggs 2/3 cup spinach (I used one handful
frozen spinach and did not thaw it first, just tossed in the
frozen flakes) 1/4 cup red pepper, finely
diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup
carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled,
diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3
carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup
frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
* 3 Tablespoons olive oil * 2 medium onions,
diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck, top or bottom round, etc.), cut into 1 - inch cubes * 3/4 inch piece peeled ginger, grated (easiest to grate
frozen ginger with a Microplane zester) * 2 cups red wine * 3 cups beef broth or stock * 2 bay leaves * salt * 1 pound
carrots, peeled and cut into 3 / 4 - inch cubes (can also use half
carrots, half parsnips) * 1 pound potatoes, peeled and cut into 3 / 4 - inch cubes * 1-1/4 cups
frozen peas * 1 Tablespoon corn starch (optional) * pepper
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small
dice) 2
carrots (peeled, small
dice) 1 red bell pepper (seeded, small
dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (
diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup
frozen kernels (thawed)
1 14 - ounce package extra-firm tofu, drained 2 tablespoons soy sauce 1 pineapple (or 1 1/2 cups canned
diced pineapple) 1 tablespoon canola oil 1 onion, thinly sliced Sea salt 3 cloves garlic, minced 2 teaspoons curry powder 1 teaspoon ground coriander 1 teaspoon chili - garlic sauce 3/4 cup cashews 1
carrot, peeled and shredded 1/2 cup
frozen peas 1/2 cup raisins 3 cups cooked rice, preferably jasmine 1/4 cup vegetable broth
Filling ingredients: 6 Tbsp unsalted butter 1 large onion,
diced (about 1 1/4 cups) 3
carrots, thinly sliced on the diagonal 3 celery stalks, thinly sliced on the diagonal 1/2 cup all - purpose flour 1 1/2 cups milk 1 teaspoon chopped fresh thyme leaves 1/4 cup dry sherry 3/4 cup green peas,
frozen or fresh 2 Tbsp minced fresh parsley 2 teaspoons salt 1/2 teaspoon freshly ground black pepper
2 pounds stew meat salt and pepper 2 tablespoons canola oil 1 onion,
diced 2 cloves of garlic, minced 1 (6 ounce) can tomato paste 4 cups beef broth 2/3 cup red wine 1 tablespoon Worcestershire sauce 1 pound potatoes, cut into chunks 1 pound baby
carrots 2 - 3 stalks of celery, chopped
frozen peas, thawed and barely cooked (optional)
2 Tablespoons Olive Oil 1 Large Onion, Peeled &
Diced 2
Carrots, Peeled &
Diced 2 Celery Stalks,
Diced 1 Red Bell Pepper, Cored &
Diced 1 Green Red Pepper, Cored &
Diced 3 Garlic cloves, Peeled & Minced 1 Pound Ground Turkey Meat 1 (15 Ounce) Can Black Beans 2 (14 Ounce) Cans Fire Roasted Tomatoes 2 Cups
Frozen Corn 2 Canned Chipotle Chilies With 2 Tablespoons Sauce, Finely
Diced 2 Teaspoons Ground Chipotle Chili Powder Salt & Pepper To Taste 1 Teaspoon Ground Cumin 1/2 Cup Ground Cornmeal Garnish of Choice
green beans, trimmed and cut into 1 - inch pieces (about 1 cup) · 2 medium
carrot,
diced (about ≤ cup) · 1 teaspoon salt · 1 red bell pepper, seeded and thinly sliced · 1 green bell pepper, seeded and thinly sliced · yellow onion, thinly sliced · 1 cup homemade ketchup (recipe follows) · 1 cup
frozen peas · 1 cup pimiento - stuffed olives 1 Combine the chicken, broth, beer, onion, cup cilantro, garlic, Worcestershire, and seasoning blend in a Dutch oven; bring to a boil.
2 lb acorn squash 1/4 cup butter 1/4 cup
diced shallots 1 cup
diced celery 1 cup
diced carrots 1 teaspoon freshly minced garlic 3 cups peeled and
diced sweet potato 2 cups
frozen corn kernels 4 cups chicken stock 2 cups cashew milk 2 teaspoons hot madras curry powder 1 teaspoon salt Crumbled, precooked bacon (optional)
1 tsp olive oil 1/2 small onion, chopped 1 small
carrot, peeled and
diced 2 oz (1/4 cup) cauliflower,
diced 2 oz (1/4 cup) peas, fresh or
frozen 1 small white potato, peeled and
diced 2 tsp unsweetened dessicated coconut 2 tsp tomato puree 4 fl oz (1/2 cup) water pinch ground ginger pinch cumin pinch turmeric pinch coriander
Ingredients: 2 cups dried beans, soaked and rinsed, or 6 cups of cooked beans, rinsed and drained 4 cups water 2 1/2 cups chopped onion 2 TBSP minced garlic 2 1/2 cups shredded zucchini (or
diced, but I used previously
frozen shredded)- if you don't have any, or not in season, feel free to omit 1 cup chopped
carrot 1 cup chopped bell pepper (any color) 1... Read More»
1 medium onion,
diced 2 medium
carrots, sliced 1 small cauliflower, about 3 cups florets 1 pound super-firm tofu, cubed 1 Tbsp curry powder 1 can fire - roasted crushed tomatoes 1 cup vegetable broth 1 can chickpeas 1 cup
frozen peas 1 can unsweetened coconut milk Salt and pepper to taste Fresh chopped cilantro for garnish (optional, but oh so good!)
1 cup
frozen or fresh corn 2
carrots,
diced 3 green onions, chopped 4 mushrooms, sliced 1 8 - ounce can chopped pineapple, or fresh if available 2 cups baby spinach 1 red chile, seeded and
diced 1/2 cup chopped cilantro 1 small head broccoli,
diced 2 cups uncooked brown jasmine rice
Soup Olive oil cooking spray 1 cup
diced yellow onion 1/2 cup finely chopped
carrots 2 28oz cans organic
diced tomatoes, divided 2 cups low - sodium vegetable broth 1 cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4 cup (about half batch) roasted garlic cashew cream 16oz package
frozen chopped kale or spinach, thawed kosher salt, to taste, if using salt - free tomatoes
Carrots (
frozen), squash (
frozen), green sweet peas (
frozen), a white Russet potato (chopped and peeled), asparagus (
frozen), and a humble stalk of celery that survived in the fridge which I chopped and
diced.
Some additions that work well are 1 cup fresh or
frozen organic corn,
diced carrot, celery.
Small bunch of sliced
carrots 1/2
diced red onion 1 small red potato 1 small fennel bulb,
diced and sliced 1/2 Pink Lady apple (might sound odd, but it really works in this recipe) ~ 1 tbls EVOO 1 teaspoonish dried tarragon ~ 1 tbls turmeric pepper to taste 4 cups veggie broth 1/4 cup or so of
frozen corn Lemon (optional)
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups
frozen mixed vegetables or 2 cups
diced fresh vegetables: peas,
carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
Equally delicious with a cup of
frozen peas and
diced steamed
carrots tossed in and topped with mashed potato as a shepherd's pie or use as a rich sauce for homemade lasagna, you could even make some ragu filled crepe cannelloni for something different.
When I did this Tuesday night, I put out thinnly sliced
carrots, chopped green onions, kale torn in small bite sized pieces,
diced celery, and
frozen green peas (that I ran hot water over for a few secs.)
Ingredients: Peanut oil, 3 medium onions (
diced), 800g
diced chicken, 400g can
diced tomatoes, 2 tbsps tomato paste, 750 ml boiling water, 1/2 -3 / 4 cup smooth peanut butter (depending on how decadent you want to be about your cholesterol levels), 1 sweet potato (
diced), 1 cup of
frozen corn kernels, 4
carrots cut into chunks, couple of handfuls of spinach (if your sprogs eat green stuff), pinch of cinnamon, pinch of paprika.