Sentences with phrase «left over carrots»

I too know the misery of watching everyone else devour their fresh hot cross buns or cupcakes while you nibble on Easter Bunny's left over carrot.

Not exact matches

So I decided to make them again and used the left over pulp I had from making the carrot, ginger and apple juice in the book.

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Once the brine has come to a boil, pour it over the carrots, then leave for one hour or so to reach room temperature.

Pour this liquid over the carrots and leave for about 1 hour to reach room temperature, then stash in the refrigerator for about 1 hour before eating.

Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.

The peels and carrot sludge left over from processing are sold for cattle feed.

After juicing a whole bag of carrots last week I wanted to find a use for the left over pulp.

Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat left over from making stock) 1 large onion, diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3 carrots, peeled and diced 2 - 3 other root vegetables (eg.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes.

I am inspired to make it whenever I am prepping lots of veggies, and I realize that what I have left over — the tops of four leeks, three parsnip stubs, carrot peels and tips, and a pile of parsley stems — is almost everything I need to make a great stock.

Today I added some spelt berries that I had left over from another recipe to the carrots with a little salsa... perfect lunch!

12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles

2) I had some left over meat mix so I made meatballs, as my kids usually go for meatballs — they did and my oldest non carrot eating son ate away without a peep!

i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

In a large heavy pot over medium high heat, add the olive oil, onions, garlic, carrots and celery and the bay leaves and let cook for 5 - 7 minutes until softened.

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.

In a large sauce pan, add some olive oil and cook the onions and garlic until soft; add the carrots and bay leaves and cook for 5 ′ over medium heat.

Bring the chicken stock, beef, celeriac, carrots, celery, onions, and the 1 cup whole cilantro leaves to a boil in a large pot over high heat.

about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped

Snacks this week: Green Power Smoothie, apple slices with this dip (I be using homemade yogurt), pineapple in homemade yogurt, cucumber and carrot slices with hummus and left over homemade ranch dressing from Thursday night, cantaloupe and watermelon slices, air popped popcorn with real salt and real butter or coconut oil, Granola Bars.

Also in the case of non-organic carrots, peeling helps to rid the carrot of any residue that might be left over from pesticides (I try to always use organic though).

In the end, there was plenty of chicken and salmon left over (the items I had been worried about running out of) and the roasted asparagus and carrots were long gone.

Carefully add in the vegetable broth or water along with the barley, diced carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and bring to a slow simmer over medium heat.

This dressing goes wonderfully over a side salad of spinach leaves, chopped cucumbers, tomatoes, shredded carrots, and soybean sprouts.

Note: Since I am from the «waste not / want not generation» I have also sent in a recipe which uses the grated carrots and apple shreds that are left over...

• 500g firm white fish cut into chunks • 3 anchovy fillets, rinsed and chopped • 2 onions, diced • 2 celery sticks, chopped • 2 carrots, peeled and chopped • 3 garlic cloves, minced • 1/2 tsp chilli • 1/4 cup flat leaf parsley, chopped • 1 can (400g) diced tomatoes • 1 cup white wine • 1 cup water • 1 tsp finely grated orange zest • Olive oil or olive oil spray • Crusty baguette, sliced (optional) Method Heat oil over medium heat and add the onions, celery and carrot.

Pour over the asparagus and carrots and leave to marinate.

This sauce is versatile too; any that's left over is amazing drizzled on cooked vegetables, especially broccoli, carrots, and mushrooms.

-- One can either stick to eating carrots and other whole plant based foods leaving them satisfied & healthy, — OR one can go hungry counting calorie on standard diabetes diet while suffering the expense and side effects of taking diabetes medications while their health diminishes over time.

1 cup of left over pulp from juicing (ie carrots, kale, apple) or 1 cup of grated carrots (about 3 - 4 medium carrots)

Method — Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big day

Method — finely slice (shred) your cabbage and grate your carrots, then put everything into a large bowl and sprinkle over the salt note: you can leave out the carrot, and bump the cabbage up to 500g if you'd prefer

6 tablespoons chicken fat, coconut oil, olive oil or lard 3 onions, chopped 8 carrots, chopped 6 stalks celery, chopped Other fresh vegetables (pea pods, bok choy, cabbage, etc.) Meat from 4 - 5 cooked chickens (left over from making stock), chopped 4 cups chicken stock 8 tablespoons arrowroot powder 1 tablespoon sea salt or to taste

I tend to leave out any walnuts when it comes to my carrot - based goodies, simply because Daddy isn't a fan and he has conditioned me over the years to omit them.

I boiled one large russet potatoe and have my dogs the left overs along with some raw carrots.