Sentences with phrase «leaf parsley from»

I picked some fresh flat leaf parsley from the garden.

I also added sumac and garlic to the cooked carrots and added fresh flat leaf parsley from the garden to the mixture.

Not exact matches

Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.

Two Tone Beetroot Spiralized Salad Using red and golden beets, this simple salad has a fun spiralized texture, flat leaf parsley, sesame seeds, chili flakes, and a creamy dressing made from coconut cream, tahini, grated ginger, lemon juice, tamari, and raw honey or maple syrup as an optional addition.

olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley

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

This hearty French beef stew gets its flavor from a whole bottle of red wine, aromatics, bacon, and a fresh herb bouquet garni made from bay leaf, parsley stems and thyme sprigs.

Rolls: 4 tablespoons butter, divided 8 ounces sage sausage or breakfast sausage, removed from casings 1 small onion, finely chopped (about 3/4 cup) 1 stalk celery, finely chopped (about 1/2 cup) 4 medium cloves garlic, finely chopped 1/4 cup minced fresh sage leaves 1/4 cup minced fresh parsley leaves Kosher salt and freshly ground black pepper

And it's really fun to have tomatoes, chilies, all kind of herbs like basil, mint, celery, parsley, curry leaves directly from your very own garden!

:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black pepper handful of parsley leaves, chopped Cut the leeks into slices, rinse well, and steam them for about 20 minutes until completely soft.

This hearty French beef stew gets its flavor from a whole bottle of red wine, aromatics, bacon and a fresh bouquet garni made from bay leaves, parsley stems and thyme sprigs.

Adapted from a Mario Batali recipe: Ingredients: 2 pounds ground veal 1 pound ground lamb 1/2 tsp crushed red pepper flakes 1/2 bunch Italian parsley, finely chopped 6 sprigs thyme leaves, finely chopped 3 cloves garlic, chopped 1 medium onion, grated 2 carrots,... Continue Reading

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

2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges for garnish

5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt & black pepper

ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)

ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)

Roughly chop the parsley, and carefully tear the delicate mint leaves — to prevent them from bruising / browning.

Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

1 garlic clove, minced 1 tablespoon olive oil 4 large eggs 1 teaspoon fresh thyme leaves, minced, or 1/4 teaspoon dried, crumbled 1 teaspoon fresh rosemary leaves, minced, or 1/4 teaspoon dried, crumbled 1/4 pound ham steak or thick ham slices from deli, chopped (about 3/4 cup) 1/3 cup grated extra-sharp Cheddar cheese (about 2 ounces) 1 tablespoon minced fresh parsley leaves Salt and pepper, to taste

Remove the pan from the heat and add the remaining tomatoes, salt and pepper, lemon juice, Worcestershire, parsley and celery leaves.

These are all the ingredients you'll need to make a quick easy batch of homemade chicken noodle soup: olive oil, yellow onion, celery, baby carrots, breast meat from a rotisserie chicken, chicken stock, granulated chicken bouillon, thyme, rosemary, turmeric, bay leaves, egg noodles, salt and pepper to taste, lemon juice, and Italian parsley.

I made a mushroom and corn cob broth with about 8 cups water, the corn cobs left over from stripping my ears for the soup, 1 onion, 1 large leek, 6 garlic cloves, 1 bunch parsley, 1/4 cup fennel, 1/4 cup celery, 1 cup button mushrooms + 1/2 cup dried porcini mushrooms.

For the pesto mixture, executive food editor Kemp M. Minifie switches from pine nuts to pumpkin seeds or sunflower seeds, and she incorporates flat - leaf parsley in with the basil.

Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3 - inches full from the top, about 3 to 4 quarts water.

1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado, diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper and additional salt to taste

Rinse and dry the parsley and mint; trim the toughest stems from the parsley and chop the leaves; strip the mint leaves from the stems and chop them.

Trim the parsley, strip the leaves from the stems, and put them in a large bowl.

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

Remove parsley leaves from stems, discard the stems and roughly chop.

Rip the leaves from the coriander or parsley, scatter them over and serve.

Plus an herby freshness from the chopped parsley leaves, and a few extra add - ins I list for you to consider if you're feeling extra fancy.

1.1 lbs (500 g) of fish heads, bones and fins 16 cups (4 l) of water 1 thyme branch (or 3 tablespoons of dry thyme) 3 tablespoons of tarragon 2 tablespoons of parsley 2 tablespoons trimmings from a fennel bulb 2 tablespoons of chervil 1 bay leaf 2 shallots 1 carrot

Pick the mint and parsley leaves from their stems.

ingredients BRAISED COUNTRY RIBS 6 pounds country ribs (cut from the blade end of the loin) 4 tablespoons olive oil 2 stalks celery (coarsely chopped) 1 carrot (peeled, coarsely chopped) 1 large onion (peeled, coarsely chopped) 1 fresno chili (halved) 5 sprigs thyme 3 salt - packed anchovies (rinsed) 1 bay leaf 1 head garlic (cloves peeled) 1 quart chicken stock 2 cups white wine 1/3 cup apple cider 1/4 cup parsley (chopped, to garnish) Kosher salt and freshly ground black pepper (to taste)

Remove parsley leaves from stems, discard the stems, and roughly chop the leaves.

12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)

Separate the Italian parsley leaves from their stems.

Remove parsley leaves from stems, roughly chop the leaves and discard the stems.

Pick the parsley leaves from the stems, discard tough stems, and finely chop the leaves.

1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper

Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half

Remove the leaves from the parsley.

1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley

Beef and ricotta meatballs adapted from here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g beef mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons dried oregano handful of fresh parsley leaves, chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process until finely chopped *.

Like dining in Bordeaux, this classic stew gets its robust flavor from red wine, mushrooms, bacon, onions, and a bouquet garni made from bay leaves, parsley stems and thyme sprigs.

Bones from turkey carcass 1 large yellow onion, quartered 3 garlic cloves, smashed 3 celery stalks, cut in 1 ″ pieces 2 large carrots, cut in 1 ″ pieces 2 bay leaves 2 - 3 thyme sprigs 1 small handful parsley sprigs 1 teaspoon whole black peppercorns

Had so much bread ends left from tea sandwich's, used for croutons.Used olive oil spray, garlic, onion, parsley and salt / pepper.

For the salad: * 3 blood oranges (can substitute regular oranges) * 1/2 cup chopped pitted dates, preferably Deglet Noor * 1 tablespoon sherry vinegar or freshly squeezed lemon juice * 3/4 teaspoon fine sea salt * 1/2 teaspoon freshly ground black pepper * 1/4 cup extra virgin olive oil * 1/4 cup plus 2 tablespoons finely chopped fresh flat - leaf parsley * 2/3 cup pomegranate seeds (from 1 medium pomegranate) * 1/4 cup lightly toasted chopped pistachios for garnish