Sentences with phrase «like kale soups»

If you're dreaming about buying a Caribbean island, and you like kale soups (you have this and the lemony version posted), then look up the various recipes for callaloo.

Not exact matches

I substituted the swiss chard for kale, and would recommend steaming it before adding it to the soup if you like a softer texture.

I'm not a big chard fan, so I did it with kale, and to make sure the kale would be cooked to my liking without overcooking the soup, I pre-steamed the kale for 15 - 20 minutes.

I've always been weary of soup recipes calling for what seems like too much water, but this one gets all its thickness and taste from the beans, kale and garlic.

Lentils are a go - to for me... I love simple curried lentil soup (veg broth, diced onion, mushroom, curry powder, cumin, garlic, and lentils + any add - ins you like... squash or potatoes help add bulk to it, I like adding spinach or kale, tomatoes add a nice acidity...) or an even simpler cold lentil salad made with red onion, diced tomatoes, lentils, chickpeas, and lemon juice / vinegar / EVOO.

My favorite fall foods include any squashes, especially butternut and pumpkin, made into soups or just roasted and eaten with a salad like this kale one!

I tend to make things like kale and bean stew and minestrone soup during the winter and during summer simple salads like (currently my favourite) tabbouleh filled with gorgeous red peppers and tomatoes from the market.

Check out all of our dinner recipes by clicking right here, and try out some of my favorites, like broccoli mac and cheese, roasted broccoli, cauliflower, and kale soup, brown rice and lentil loaf, «chicken» noodle soup, and broccoli potato soup.

In this white bean and kale soup, I like to use dried cannellini beans and soak them overnight.

This thick, classic Italian soup is packed with healthy veggies like fresh carrots, onion, garlic, and kale.

I made this tonight using a mix of spinach, baby kale, and chard and also added a bit more water to make it more soup - like.

Then add the soft greens like spinach, kale and fresh herbs into the soup and they will blanch in the boiling water.

Liked this recipe for it's ease, followed recipe but had a few add - ins, used Trader Joe's miso ginger soup, 2 tsp chicken broth, bagged baby greens of spinach, chard, and, kale, fresh mushrooms, pkg of frozen stir fry, udon noodles, and shrimp.

The soups featured unique spice blends, like Masala curry and coconut milk, while incorporating simple, high - quality ingredients, such as kale, that are new to the Progresso ingredient repertoire.

[amazon text = Greens + Grains & asin = 1452131597] is one of the latter, and today, you have a chance to get your hands on a copy — and likely rush straight to the kitchen to cook from it, much like I did with this barley, kale and Romano beans soup.

I really like kale in soup, but have never tried collard greens.

This pot of soup included some of almost everything I had in the vegetable category — leftovers, the kitchen's flotsam and jetsam — simmering on the stove, imbued with the health of winter plants like onion, garlic, carrots, celery, fennel, mushrooms, potatoes, squash, sweet potatoes, cabbage, kale, and a few destitute peas from the hinterlands of the freezer.

I also like to use the leftover kale cooking water for soups, stews, etc..

I made soup like this last week too, with kale though, and other veggies.

When considering uses for sturdy greens like kale and Swiss chard, a smooth pureed soup may not immediately come to mind.

Also: I add chopped kale to soups, stews, grains (like millet and quinoa), mashed potatoes and pasta (about a cup but the amount is up to you!).

I like to do it per portion by placing the kale in the bowl and pouring the soup on top.

Don't forget that raw veggies have minimal caloric content, so you can make soups out of things like kale, spinach, radish, squash etc that will a lot of extra nutrients without much, if any, additional calories.

In addition to cleaning and decorating, I made a homemade coconut flour cake with honey butter cream frosting and some scrumptious but nutritious snacks like bacon wrapped dates, squash soup, wilted kale in butter, grass fed beef hot dogs with homemade cultured ketchup and sweet potatoes fried in coconut oil.

My husband is always stuffed after dinner because I serve «the four food groups»: 1) Salad with different veggies 2) Starchy veggie like corn on the cob or winter squash 3) Leafy green & / or cruciferous veggie (steamed) like kale, swiss chard, broccoli 4) Hearty bean dish like chili or soup.

Or you can just eat it with the broth - you can make some soup by adding vegetables like kale or zucchini and cook it in it for 15 - 20 minutes.

I sometimes keep them in and just add more non starchy vegetable like kale, cabbage and green beans and make a soup A Serving like that (1 1/2 - 2 cups of soup) with meat, bone broth and about 1 cup vegetables is less than 10 g net carbs, usually 6 - 7 g net carbs but depends on the veggies.

In fall and winter, I eat heartier foods like stews, wild rice, roasted squash, cooked kale, veggie soup, etc..

You want to consume Amla in a soup or with a salad (I like kale, bean salsa, guacamole, onion and Amla powder.

I put some energy / qi - building herbs in this pot of white bean and kale soup and oh my... it's like magic.

When you're picking out recipes, opt for recipes that keep well in the fridge for a couple of days like soups, stews, grain dishes, or even sturdy kale salads (you can always leave the dressing on the side).

In the fall a big soup pot filled with kale at the bottom some baby new potatoes cut in half and some sausage (I like mine spicy)-- I add a little celery seed and pepper for seasoning.

Sounds just like my house, minus the kale and homemade soup!