Sentences with phrase «make use of this herb»

Or make use of your herb garden and toss in some mint with those summer blackberries.

I am definitely going to try this recipe - anything that makes use of the herbs I am growing is helpful.

Taking care of your brain must be the primary objective of your daily routine and making use of these herbs in your food can help you in doing that.

The only issue is that they do not come in sleek and stylish bottles with the tag of «Brain enhancer pills» and you have to make use of these herbs in your daily food.

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It's almost impossible to make it right, he doesn't have a recipe, and Super Valu doesn't stock the right herbs and spices, but every so often he pulls off a Ding that brings back memories of the Dings he used to know.

Other commentaries brought out how the Pharisees probably had a bit of conundrum, because Jesus didn't actually grind any herbs or use any medicine and so the argument could have been made that he had not violated the Sabbath.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

So if you're in need of a healthy fresh summer dinner idea and you have some lovely fresh herbs to use, make these burgers!

But I have been making a ton of new recipes using the fresh herbs and also just pinching off a few leaves to throw on anything and everything I eat!

I loved that the salad used whole leaves of the parsley and other herbs making this step quite simple.

I make one with a cup of mashed sweet potato, coconut flour, eggs, baking soda, salt, milk (I use oat milk) I also added done herbs and olive oil

The flavor of the leeks mixed with the fresh sage and thyme made for a wonderful savory combination; we'd highly recommend using fresh herbs if you can get ahold of them!

One of my favorite snacks to make is this herbed salmon spread using goat cheese as the base.

I have the pepperidge farm herb stuffing on hand and I was thinking of using that to make this stuff.

Serves 2 people Ingredients: 1 Cup Quinoa 2 Cups Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!)

I am grinning here seeing this recipe on your weblog Heidi... Unda in Hindi language is Eggs and we make such quesadillas with leftover chapati flat breads, the herbs we use are local Indian herbs and in the north of India it is a staple breakfast for many...

I made a note to do a batch of oven fries when I got back to San Francisco trying out the lime and black pepper combination - New Zealander's have all sorts of interesting herb and spice uses.

I just made some pesto last week to use up a bunch of my fresh herbs before they die.

I made a few minor adjustments, like using Greek oregano instead of the other herbs, and served it with a dollop of sour cream & pesto sauce as well as some crumbled feta.

We have culinary influence from Armenia, Georgia, Azerbaijan, Karachay - Cherkessia — all Southern nations that are known for their use of spices and herbs that make their food much brighter than traditional Russian fare.

A whole head of garlic goes into making this spicy herb sauce, which can be used as a marinade, sauce, or thinned out with more oil and lemon for a salad dressing.

I just made a frenched roasted rack of lamb using mustard, herbs and bread crumbs.

For example, if I'm making a hearty stew, I might throw in some dried herbs, of if I'm replacing pork in a recipe, I might use some liquid smoke.

I've been trying to make use of all the wonderful lemons my tree gifted me so I use them to squeeze over avocado toast in the morning, make lemon - tahini dressing for salads, and blend into herbed lemonades, among many other uses.

In the few days since I made this batch of pickled fennel, I have: chopped up the fennel and mixed it with rice, along with some of the pickling liquid and olive oil; added the fennel to blanched fresh cranberry and green beans and dressed the mixture with pickling liquid, olive oil, and herbs; chopped the fennel and added it to a salad, and used the pickling liquid to make the dressing; eaten the pickles with cheese and crackers; added them to a sandwich.

This Carrot Coriander Quinoa Salad is inspired from Tabbouleh, the Middle Eastern salad made using couscous and a lot of fresh herbs.

I used a muslin bag for the herbs, which made it easier to contain them and remove when the soup had reached the perfect level of flavor for my taste.

In this chia pudding, I used Gaia Herbs Elderberry Syrup (it's alcohol free and completely plant - based) made with organic European Black Elderberries, no artificial flavors and an addition of Acerola cherries for an extra Vitamin C boost.

I use both of your cookbooks often and change herbs or ingredients to make the dish a better fit for my family (some people can be picky, but I give them credit for at least trying new food).

If you've ever roasted a turkey or made stuffing for Thanksgiving, you're probably familiar with all of the delicious herbs and spices that are so often used.

Making sure her food is rich with protein and iron, Jessica unveils a whole new world of culinary possibilities using vegetables, seeds, nuts, herbs, spices, legumes and fruit — with plenty of inspiration for Meat Free Mondays!

I use basil, dill and chives, sometimes rosemary or cilantro (whatever is fresh in the garden or I have on hand), and I use a generous portion of herbs — not precise on measuring, but otherwise make it exactly as written.

I used DREAM Ultimate Almond to make this rich, dairy - free dressing, blending it up with tofu, fresh and dried herbs, and of course garlic!

Crisp, fresh, and delightfully light, this «chicken» salad makes wonderful use of one of our favorite herbs.

In the summer, I make a variation of this using blanched field peas of any variety, and I substitute thyme for the spring herbs and fresh garlic in place of the early green garlic of spring.

You can also make variations to this recipe like adding some chili flakes to make some spicy chicken bites or use different types of herbs according to your tastes.

Of course I only had 6 eggs so instead of 1 / 4c of olive oil I substituted a 1 / 2c of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitutOf course I only had 6 eggs so instead of 1 / 4c of olive oil I substituted a 1 / 2c of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitutof 1 / 4c of olive oil I substituted a 1 / 2c of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitutof olive oil I substituted a 1 / 2c of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitutof mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitute.

The «magic» spice mix I use is a typical Bulgarian mix of herbs and spices which is hard to find in stores, so I make my own.

I used my homemade pesto with lemon and walnuts as that is what I always have on hand and stirred it in at the very end although I do need to make this with the herb sauce recommended as I think the mint will give a good layer of flavor.

I find that cutting the kale leaves into thin strips (I use a pair of herb - scissors that cuts 4at a time) makes the kale tender enough to preclude the need to precook / blanch it.

One of my favourite ways to use up these unwanted bread slices is to make a spiced up crumble with a little bit of chilli pepper, raisins or dates, maple syrup and some fresh herbs.

The carrot slaw is made with a similar base of mayonnaise, herbs, and lemon juice, and uses a combination of radishes and sliced almonds for crunch.

Step 3: You may make this a sweet puree by using nutmeg, ginger and cinnamon as the spices instead of the savory spices and herbs.

I've been making them for a few weeks since I found this recipe and have even started using a savory version with all sorts of delicious herbs to make a sort of crepe lasagna.

Made from California lemon oil rounded out with peel notes and full of flavor, use to complement fish, pork and chicken dishes, and blend with a variety of herbs.

I've also made it the consistency of pesto by using twice the herbs, and only 1/4 cup of olive oil and 1/4 cup vinegar... this way is my favorite.

I love using fresh herbs in my sweets like making basil the shining star of these brilliantly green Basil Pots de Creme.

Although I've always made homemade pizzas, my approach to topping them is usually a «whatever» one, based on what veggies and herbs I have in the garden, what kind of cheese I happen to have in the fridge, and what sort of leftovers need using up.

For a crowd I make this in a 5 QT Dutch oven (450 degrees F for 35 - 40 min) toss 1 lb of penne with 1 Tb olive oil, top with undrained diced tomatoes (I used home canned so about 1 qt), add in other goodies (like your recipe), herbs then cover & bake.