Sentences with phrase «lots of parsley»

Lots of parsley, eggs, dill, cabbage, beets, capers, and fish and game.

Apart from its use in curry powders, it works well by itself with anything oily or fatty, so turning cooked peeled potatoes in butter or oil with turmeric gives a good result, as would doing the same with carrots or parsnips; adding garlic and lots of parsley would be even better.

The herbs that can reduce your breast milk supply usually only have this effect when taken in large amounts, so unless you eat lots of parsley, drink liters of peppermint or spearmint teas, or cook with lots of jasmine and sage, you should be fine.

The perfect accompaniment is a herby quinoa tabbouleh with lots of parsley, mint, lemon and chilli.

Make a salad dressing and chop lots of parsley.

Over the years, I've developed my own version of this dish with a base of quinoa instead of wheat, lots of parsley, and whatever else I have on hand.

Traditionally served with side rice, and garnish of lots of parsley and cajon (creole) seasoning.

I had a lot of parsley sitting around so I added to that an apple (one less to juice!)

I eat a lot of parsley, I eat it almost every day.

I haven't used one myself but a lot of Parsley Health employees love them.

Not exact matches

Tabouli with lots of tomatoes, parsley and feta cheese is the best way to enjoy fresh heirloom tomatoes.

And also lots of fresh parsley.

These Asian - influenced tasty bites have lots of garlic, ginger, soy sauce, sesame oil, parsley, cilantro, and honey to flavor the ground beef and pork.

I found this recipe to be very bland and had to extend a lot of effort to give it some flavor: 2x the thyme, basil, parsley, red pepper flakes, tons of salt and pepper.

I know a lot of people use curly parsley in tabbouleh (and I'm happy to eat it that way) but I just find flat leaf to be a little bit milder and more tender, and I use it in so many things it ends up being the only kind I buy.

I personally prefer flat - leaf parsley and haven't found a lot of recipes using curly parsley.

If you really don't want to try rapini, I have made this with lots or Italian Parsley instead of rapini.

I also made this version completely vegan (and naturally gluten free) by omitting the meat and adding LOTS of seasonal veggies: cauliflower, delicata squash, button mushrooms, and fresh parsley.

Sprinkle with lots of freshly chopped parsley and pumpkin or squash seeds.

My favorite stew right now is one made with diced pork shoulder cooked in coconut oil, with lots of fresh ginger, cabbage, leek, and parsley.

I used turkey smoked sausage, didn't change anything but did add two stalks of celery (which I love) with the onions, plus lots more parsley at the end.

This awesome paprikash uses spiralized onions and bell peppers, chicken thighs, garlic, chicken broth, tomatoes, coconut cream, paprika, and minced parsley for lots of flavor.

A dish traditionally made with skin - on chicken, rendered chicken fat, lots of butter, and full fat milk, I slim things down considerably — skinless chicken (and therefore no chicken fat), a little butter, reduced fat milk, whole wheat flour subbed for a portion of the white — and instead inject lots of flavor with loads of aromatic vegetables and simple herbs, both in the stew and in the dumplings (hello, tarragon - parsley - and - chives dumplings, my little darlings).

I am a baker but not a cook, so I don't replenish the herbs and Dave doesn't seem to make a whole lot of food with rosemary and parsley in it.

We had a lot of potatoes that needed to be eaten, and made garlic parsley mashed potatoes to use as the base for your dish.

These tomatoes also have lots of garlic and herbs in them, so if you are using chopped raw tomatoes (or your own plain defrosted garden tomatoes), I would add a nice sized handful of chopped herbs of your choice to this recipe: basil, rosemary and parsley will all work, or use a combination.

The downside I see to the parsley boxes is the effort involved in finding a lot of really nice parsley, and the labor involved in placing all those little pieces in the box.

Once your pasta is cooked al dente, place it on top of your sauce, re-heat the lot, and serve hot garnished with the chopped parsley.

The briny olives and capers bring a brightness to the rich tomato sauce and the deep flavors are lightened and freshened up with lots of green parsley.

Normally it would be a three step process, flour, egg, bread crumbs or more often I would make it like my mother - in - law did, she whipped up a batter of flour, eggs, water to thin it, lots of romano cheese and parsley, oh it's so good!

I used cilantro instead of parsley, which really worked out well as we like cilantro a lot.

Season the whole pot with lots of fresh chopped parsley or basil or whatever fresh soft herb you have.

If not, go with a simple shredded carrot salad: lots of carrots, shredded and tossed with lemon juice, olive oil, parsley or cilantro, a small handful of raisins, chopped preserved lemons if you have some or strips of lemon zest if you don't, and salt / pepper.

Very similar... add a tonne of chopped flat leaf parsley, mint, dill, a chopped onion, lots of olive oil, salt, pepper, and a couple of tbsp of tomato paste to rinsed (but uncooked) short grain rice (you can also use basmati).

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.

I make this all the time, but I add lots more of the parsley and mint, far less olive oil, and way more lemon!

Celery root and leeks soup - creamy and aromatic, served with garlic crème fraîche, toasted spices, hazelnuts, and lots of fresh parsley, this soup is a winter favorite.

I like to use fresh or frozen wheat grass, parsley, or dandelion greens which are much easier to digest and contain lots of antioxidants.

Filled with earthy flavors, this wild and brown rice pilaf, enlivened with lots of spinach and parsley, is welcome as a side dish for everyday meals as well as special occasions.

Salad Ingredients: 1 cup freekeh / 1 large chicken breast, poached or roasted and shredded / Lots of chopped fresh herbs — I used chives, sorrel and parsley / Salt & pepper.

2 large chopped onions 2 — 4 teaspoons chopped fresh garlic olive oil 1 - 1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for garnish

Once I've ground the mushrooms, I season them with salt and pepper and lots of fresh parsley and thyme for bright color.

Added garlic and lots of fresh basil, but parsley would work as well.

Next, we'll add lots of green, delicious things: celery, cucumber, parsley, and spinach.

Try Mediterranean Balela Salad, a fresh chickpea salad made with lots of fresh parsley, tomato, onion, and lemon juice.

When SoupAddict jotted down this recipe, she had lots of flat leaf parsley and dill in her garden, so that's what went into the dish.

I made a batch of chicken meatballs with lots of parmesan cheese, garlic, onion and fresh parsley..

The simple dressing with lemon juice and olive oil is just perfect to tie all the flavors together with lots of fresh parsley and a little bite from the red onion.

About the cilantro, there is a very nice recipe from Chile called «chancho en piedra», where you combine tomatos, onion, garlic, lots of cilantro, parsley, bit of red chilli paste, salt and peper.

To brighten the dish, I add a lot of chopped fresh parsley.