Sentences with phrase «likes celery and carrots»

She likes celery and carrots with dip.

And with ingredients like celery and carrots, as well as butternut squash, this healthy dish is a great way to get some additional nutrients into your young» uns!

When I hike, I am all about catching up with friends and packing healthy, nourishing snacks like Justin's Maple Almond Butter Squeeze Packs, fruit, and on - the - go veggies like celery and carrots with hummus.

Not exact matches

I make something very similar to this (minus the coconut milk and plus the addition carrots / celery and a few spices like turmeric and ginger) when I'm strapped for time and ingredients.

It's a relish — a mixture of pickled veggies like carrots, peppers, cauliflower, celery, onions, and other veggies.

Giardiniera is a mix of chopped, pickled veggies like carrots, peppers, cauliflower, and celery, packed in seasoned oil.

I liked that it was packed with vegetables like carrots, celery, and onion.

I used fresh cut corn, grape tomatoes and sliced olives, but you might like any of the following produce: sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)

Made and liked overall, but this seems like a lot of pasta, especially with the quantity of carrots and celery cut down from Ottolenghi's recipe.

Other root vegetables like carrot, onion, or radishes, as well as other greens like arugula, cabbage, celery, scallions, cucumber, fennel, endive, spinach, and avocado.

I layer mine with dressing on bottom... then hearty ingredients that can withstand moisture (such as beans, peas, seeds, corn), then veggies like cucumbers, carrots, celery, olives... then soft veggies like lettuce and spinach.

I like to add a shredded carrot and sliced celery and diced onions... too.

I wasn't sure I was going to like the carrots and celery not cooked first but I LOVED the crunch!

We can use that fact to our cooking advantage and use ingredients like beets, celery, carrots, meat, and shellfish (that are naturally higher in sodium) to infuse favorite typically salty dishes with natural salty tastes.

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

If you opt for something more dense and aromatic, like small dices of carrot / winter squash or celery / fennel, add it to the pot when you're sautéing the onions.

A variety of vegetables — like yams, carrots and celery — keep this turkey soup light but warming when you're too stuffed to fit in anything indulgent.

You can also add leftover shredded chicken and / or sauteed chopped vegetables like onions, carrots and celery for a more substantial meal.

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

I like to save all my veggie scraps like carrot tops, celery bottoms, peels, stems and such in a container in the freezer, then cook them up all at once.

In addition to those two star ingredients, there are a whole lot of veggies hidden in there too, like carrots, shallots, celery, garlic, red pepper, and tomatoes.

This healthy, flavorful soup is loaded with tons of fresh, nutritious ingredients like spinach, carrots, celery, and onion and simmers in a slow cooker while you're away at work so it tastes like it cooked all day — because it did.

Serving Suggestions: In addition to Mrs. Elizabeth Hass's dipping favorite of celery sticks add fresh dipping vegetables like baby carrots, cucumber circles, red bell pepper and zucchini sticks.

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

It looks like cole slaw, but this shredded salad of root veggies — carrots, radishes, parsnips and celery root — is an excellent accompaniment to heavier winter foods.

I added some celry and carrots — the celery mashed up like the leeks and potatos did, carrots mostly intact.

Tangy Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste

See, the curry takes to the mayo in this salad like peas to carrots, the celery and shallot add an awesome crunch, and the raisins provide a haunting sweetness that in turn makes the curry taste even better.

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

I like to put LOTS of carrots and celery and onion.

Hidden veggies like onion, carrot, celery and red bell pepper get you even closer to your daily quota of vitamins and fiber.

Moore suggests using a mixture of sweet greens (spinach or beet tops), stronger greens (carrots tops, fennel tops, wild nettles) and herbs like mint, oregano, cilantro or celery leaves.

1 tablespoon olive oil 1 large onion, peeled and chopped 3 leeks, washed well, trimmed and sliced 3 large carrots, chopped 3 sticks celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l vegetable stock — I use Marigold bouillon Large handful flat leaf parsley, roughly chopped 1 jar of harissa — I like the Belazu rose harissa

If you can't find an Asian Slaw mix like I can at Wegman's and don't want to shred your own you can use a bag of coleslaw mix with shredded napa cabbage and carrots and then just chop up a rib of celery.

Step 1: First, sauté up some veggies like celery, carrots, onion and 2 cloves of garlic — and cubes of tofu too.

You can throw any veggie tray leftovers into this soup, like cauliflower, broccoli, carrots and celery.

PS if you like smoothies then you can check out this vanilla beet freakshake from Veggie Desserts, melon, spinach and avocado smoothie from Tinned Tomatoes, chia blast berry smoothie from Celery and Cupcakes, carrot smoothie with ginger and orange from Tin and Thyme, peanut butter cup smoothie from Munchies and Munchkins, tropical kale smoothie from My Fussy Eater and the Icelandic blueberry skyr smoothie from Foodie Quine.

Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot sauce (depending on how hot you like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot - celery slaw and yogurt - blue cheese sauce (recipe to follow) Directions 1.

Wild rice with mushrooms and other vegetables like carrots and celery for lots of flavor.

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.

Once the groceries arrive I unpack them and usually do things like wash and chop the fruit and any vegetables that I use for dipping (i.e. carrots and celery).

Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing

This recipe is super-versatile — you can use carrots and celery instead of a bell pepper, sweeten the Joes with brown sugar instead of molasses, and omit the chili powder and red pepper if you like a milder filling.

Simmering a good - quality chicken with its bones and a handful of aromatics like onions, carrots, and celery transforms the contents of your pot into nothing short of liquid gold: a richly flavored, lip - smacking broth that takes risottos, soups, and stews to their most delicious potential.

Honestly, though, if all you did was throw your turkey bones into a big stock pot (I use one like this) with some veggie scraps (like carrot, celery, and onion) and enough water to cover everything, you'd end up with a great deal of delicious stock after you let everything simmer away for awhile.

I like to use a combination of parsnips, carrots, celery root, rutabaga, and sweet potato.

We like bell pepper and carrots but swap in any crunchy vegetable, like celery or cucumbers, to make this your favorite healthy snack.

«Now it's like, if there's maybe one carrot in the fridge and half a stalk of celery, I'll try to make something exciting.»

Wait until you've eaten every last bit of meat from the bones, then simmer the carcass with carrot, onion, celery, and aromatics like garlic and herbs.

You could also replace the potatoes with other veggies, like carrot and celery slices.