Sentences with phrase «liquid as a vegetable»

Not exact matches

We often use dish towels as kitchen tools, enlisting them to squeeze out excess liquid from watery vegetables before cooking or to fill in for potholders, among other tasks.

The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months.

The Nutribullet is a blender so I would not use that for juicing as it blends the whole fruit / vegetable rather than extracting the liquid part.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Because FoodSwing's single, 225,000 - square - foot processing facility based in Cambridge, Md., can package fresh fruits and vegetables in liquid form, at harvest time the seconds and thirds of produce such as potatoes, tomatoes, garlic and onions are processed into harvest soups or sauces, packaged aseptically and sent to the food banks, where they can be used for months.

While Falcinelli loves using tomato sauce as a finishing touch to many dishes, Castronovo will also incorporate it from the start of a recipe: «I love how tomato sauce can act as an amazing braising liquid and the way it takes on the flavors of fish, meat or vegetables.

Then I strain the liquid and save it in a jar to use as vegetable broth.

Raw vegetables might present a problem if they release a lot of liquid as they cook.

You can alter this as much as you'd like by adding fewer vegetables or more liquid.

Pour 1 cup of liquid over bread and vegetable mixture tossing to combine evenly and adding more liquid by 1/4 cup as needed if dry.

Use just enough liquid to almost cover the vegetables — adjust as necessary.

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

Strain stock through a fine mesh strainer using a ladle to remove as much liquid as possible from the cooked vegetables and return broth to the pot and bring to a simmer.

Use a liquid that is low in sugar such as unsweetened almond milk, vegetable juices, or regular milk for those who tolerate.

1 1/2 cups gluten free chicken or vegetable broth (can replace up to 1/2 cup of broth with 1/2 cup white wine as part of liquid)

MARINATE: To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade.

Use vegetable glycerine as the liquid sweetener for a low carb version.

For variations, try using curry powder instead of or addition to the garam masala; or use different vegetables, adjusting the liquid and cooking time as needed.

Making broth - based soups at home follows a certain formula — cook any meat (in this case, that was chicken breasts), sauté the aromatics (things like onions and garlic), including any herbs or spices, pour in the liquid (chicken broth and diced tomatoes for this soup), simmer, then add in any vegetables and extras (such as tortellini) that need a smaller amount of cooking time.

If you are going that route however you are going to need more liquid than that, so I would also buy a container of vegetable broth as well.

As I snap it open, I watch the vegetable's liquid bubble ever - so - slightly.

The pickling liquid here is traditionally used for pickling sliced cucumber, carrots, and daikon, so feel free to try these vegetables as well.

The lobster cooking liquid is used as the base for this multilayered and rich soup, which gets additional depth from lobster shells, corn cobs, and other summer vegetables.

Your chili gravy will thicken significantly as it cooks and the vegetables absorb the liquids in the pot.

Blend one - third of sugar snap peas with one - third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes.

Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid.

Strain the liquid to remove the vegetables (you can serve them as a salad, with fresh garlic, olive oil and lemon to get the benefit from their fiber).

The idea is that you pour boiling pickling liquid over the vegetables and you keep them in this liquid (in a jar, in the fridge) for as long as you need.

It's still a little crunchy, and not as pureed as I would like, so I can throw in some of the poaching liquid (but you could also add in some formula or breast milk so the vegetables taste like what they're already used to eating).

2 to 3 cups liquid such as vegetable broth, soy milk, rice milk, breast milk, or formula (if your baby is one year or older, you can use whole milk)

Mosquitoes live more than twice as long without blood if they drink nectar from an invasive plant called famine weed instead of liquid from a local vegetable

A glycerite or glycerin based tincture is a liquid herbal preparation that uses vegetable glycerin as the main method of extraction.

«From the large amount of information from other studies, we know that risk of heart disease will be lower if saturated fats — mainly from red meat and dairy fat — are replaced by unsaturated fats from liquid vegetable oils such as soybean, corn, olive, and canola oils for cooking, on salads and at the table.»

Monounsaturated and polyunsaturated fats are considered as better than saturated fats, and saturated fats are better than artificial trans fats which are created in an industrial process that adds hydrogen to liquid vegetable oils to increase their shelf life and make them solid, easy to use and inexpensive to produce.

Salt helps draw out the liquid from the vegetables as well as inhibits the growth of unwanted bacteria.

It is the rancid vegetable oils and particularly the hydrogenated vegetable oils that are harmful, such as Crisco, margarine, and all liquid vegetable oils that are processed in any way.

Other tips for balancing the ratio of good bacteria in your gut include consuming fermented vegetables (think kimchi and pickled veggies), probiotic liquids (such as coconut kefir and some kombucha), and healing bone broth.

This leads to blood sugar and insulin spikes and because liquid food isn't as filling as whole food, you may end up consuming more fruits and vegetables in one glass than you would if you ate them whole.

Strain the liquid to remove the vegetables (you can serve them as a salad, with fresh garlic, olive oil and lemon to get the benefit from their fiber).

Once the vegetables are done braising, remove them from the cooking pan to a serving platter using a slotted spoon so as to keep all that great cooking liquid in the pan.

As this green vegetable smoothie recipe is fruit - free (unless you add fruit on top), you do need to use a sweet - tasting liquid and / or protein powder to give the recipe a little sweetness.

And even when vegetable oils aren't being hydrogenated and eaten in margarines, cakes and biscuits etc and are used for frying as a liquid, they degrade into toxic oxidation products (never mind the glyphosate contamination and genetic engineering prevalent in modern varieties).

Leading expert Dr. Cate Shanahan, calls vegetable oils «liquid death» and warns that if consumed on a regular basis, they can cause cellulite, decrease endothelial functions in arteries, facilitate rapid aging, bring on gene mutation as well as brain problems.

I havnt gotten mold so long as the vegetables are submerged, or as Erica said turning so the liquid prevents the mold build up.

Experts at MindBodyGreen.com define the process of a juice fast as, ``... a certain period of time when all you typically consume is liquids, specifically water, herbal teas, fresh fruit and vegetable juices and strained vegetable broth.»

If you are in a hurry then just have a «liquid» lunch such as 750 ml of yogurt (with honey — no sugar or «fake» sugar), or one litre of vegetable juice (which has no added sugar) or one litre of orange juice, etc..

Many detox diets emphasize liquids such as teas and liquidized forms of solid foods, such as fruits and vegetables.

Green smoothies are generally one part green vegetable, one part fruit or other natural sweetener and one part liquid such as coconut oil, almond milk or good ol' fashioned water.

The diet is centered on liquids such as fresh vegetable juices, live green drinks, berry drinks, herb tea and puréed vegetable soups.

Place a jar or two filled with water on top of the plate to act as a weight to keep the plate pressed down and the liquid above the vegetables.