Sentences with phrase «grated carrots for»

Don't be afraid to add a little more or less spinach and possibly adding some grated carrots for a little a slightly sweeter flavor

of grated carrots for garnish.

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

Have also added an extra banana and substituted grated carrot for the zucchini (though I also added a bit more milk since the zucchini have a lot more moisture than carrots).

I always finely grate my carrots for this dessert as it adds extra moisture and evenly distributes the carrots throughout the cake.

Another little tip — I grate the carrot for this soup, rather than chopping.

When I started grating the carrots for this recipe I remembered my apron, got it out of the drawer, and put it on.

I really hope you like these muffins; the base recipe is versatile and you could substitute the grated carrot for grated sweet potato or pumpkin, and you can swap the feta cheese to goats cheese or small chunks of haloumi.

Not exact matches

At this point you can stir in the grated carrot and beet as well as all the ingredients needed for the sauce — tamari, tahini, apple cider vinegar, honey (or maple syrup), paprika, salt and chilli flakes.

For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for proteFor packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protefor protein.

Just want to check whether you use raw carrot and beetroot for grating?

The combination of wholegrain rolled oats, grated carrot and flaxseed is a fibre - rich, nourishing combination that's great for your body.

Made these for lunch with grated carrot instead of zucchini because I forgot I used the last of my zucchini last night.

Also, I wanted to save some of my zucchini for another recipe, so here I used half zucchini and half grated carrot.

You can also substitute about 150 g of the flour for seeds, grains or grated carrots.

Only the root is ever used, as an part of the aromatic mirepoix in almost any soup and sometimes raw as a salad, with mayo, or even without, just dressed with some lemon juice; grated apple is also added, or carrot for a mixed salad.

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

Ingredients for soup: Turkey broth and meat from above / 2 or 3 carrots, chopped / 1 large onion, chopped / 2 medium potatoes, cubed / 1 bunch of kale, ribs removed / 2 T Olive oil / Salt & pepper to taste / Grated cheese for top (optional).

2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.

For toppings: coarsely grated carrots, sliced peppers, cucumber spears, chopped avocado, fresh mint leaves, cilantro, lime wedges

Next grate 2 medium carrots, 1/2 a large courgette or 1 small one and a 2 ″ chunk of sweet potato and saute with the onions and garlic for a few minutes without browning.

Lentils 1 cup green lentils, rinsed (make sure to pick through for little rocks) 3 cups water 1 tbsp olive oil 1/2 white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauce

3 tablespoons unsalted butter 2 stalks of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-

Filled with grated squash, zucchini and carrots, this makes for a healthy feel good meal.

I mean, just when I thought I'd done everything worth doing with carrots — shredding them into my favorite carrot salad, pickling them, roasting them for an avocado salad, grinding them into a ginger dressing, grating them into Indian vegetable pancakes — a reader (Hi, Sasa!)

We like our veggies a little bit crunchy (especially the carrots and zucchini), so I grilled them for 20 minutes, then I sprinkled them with grated Parmesan and put them back in the oven for another 2 minutes, but feel free to remove the pan sooner to have softer veggies.

Filled with grated squash, zucchini and carrots, this makes for a healthy nutritious meal.

I add grated carrot to almost everything anyway, and it really reminded me of when I went to Morocco last year, although I subbed feta for yoghurt on the side, because I didn't have any of the cheese.

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

Blend all ingredients together, except for the grated apple, carrot and nuts which you want to add AFTER blending the rest of the ingredients (you do this to retain their texture; also, you don't want to blend the carrot in there and the apple and release all of their liquid, creating a kind of pureed mush).

Then comes the effort some part — sautéing the grated carrots in ghee or clarified butter for almost 20 minutes stirring them almost continuously.

Ingredients 2 tablespoons olive oil 1/2 onion, chopped 2 carrots, grated 1 teaspoon minced oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more for garnish 1 1/2 cups cooked rice (white or brown; from about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)

My only change was because I didn't have enough carrots for three cups I subbed grated zucchini and shredded coconut, half cup each for the third cup.

For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1 cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary, chopped — 1 teaspoon fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper

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

I like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender or food processor.Another excellent use for blue cheese dressing is to mix a salad of grated raw vegetables; carrots, radishes, avocados, cabbage, and kohlrabi, and with perhaps additional fresh herbs like chervil and tarragon tossed in as well.

And, I think, for the lady whose carrots came out still crunchy, the carrots have to be fairly finely grated.

2 green cabbages (3 kg) Save some of the outer layers of the cabbage for packaging on the top 800 g / 7 cups carrots (6 medium size carrots) or beetroot 15 g / 1,5 tbsp grated ginger 15 g / 1,5 tbsp minced garlic 15 g / 1 tbsp fresh grated turmeric (optional) 30 g / 3 tbsp ground turmeric 5 g / 1 tbsp caraway seeds 5 g / 1 tbsp fennel seeds 2 tbsp / 30 g himalayan sea salt (optional, you can do it without salt, but it speeds up the process)

I added two grated carrots, plus a little ginger, cinnamon and cloves for that «carrot cakey» taste, plus used 1 tablespoon of date puree instead of dates.

Note: For greater ease, use baby carrots, eliminating the need to peel and cut before grating.

Ingredients: 2 large carrots 1 large stem of broccoli 1/2 lb pancetta or bacon thinly sliced into batons, or duck confit shredded 1 shallot, thinly sliced 2 egg yolks 1/2 cup freshly grated Parmesan, plus more for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne carrots and broccoli stems, keeping in separate piles.

Or use a food processor with a fine slicer attachment for the cabbage and rough grating attachment for the carrots.

It still makes a great cake when you use grated carrot, but I am only offering you all an insider tip as a raw food caterer who has found that for a truly perfect carrot cake to survive the freezer, it is best to remove the moisture from the carrots, juice them first, or at least try to squeeze out as much of the juice from the grated ones as you can.

1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying

For greater ease, use baby carrots, eliminating the need to peel and cut before grating.

I have purposely not given a cup amount for the grated carrots, because the cup measuring would be too inaccurate in this case.

The batter for this cake is loaded with grated carrots, a little unsweetened dried coconut, and just enough cinnamon and grated fresh ginger to add the perfect warm depth.

Another fave is turkey bolognese (jarred sauce plus ground turkey, add grated carrots to fortify for youngsters) over roasted spaghetti squash.

1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optgrated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optGrated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)

1 large kohlrabi, peeled and grated (approximately 2 cups) 3 medium beets, peeled and grated (approximately 2 cups) 2 large carrots, peeled and grated (approximately 2 cups) 1 handful beet greens, shredded (approximately 2 cups) 1 medium onion, grated 4 eggs 1/2 c Panko breadcrumbs salt and pepper, to taste oil, for frying