Sentences with phrase «new green cups»

I did get THESE new green cups this year - I am obsessed with them!!

Not exact matches

Although the design of Starbucks» (sbux) new holiday red cups reportedly leaked online Monday, the coffee giant is actually kicking the festive season off with a never - before - seen green cup.

Southwest Green Chile Topping 8 New Mexican green chiles, roasted, peeled and cut in half lengthwise 1 cup grated mozzarella cheese 1/2 cup grated provolone cGreen Chile Topping 8 New Mexican green chiles, roasted, peeled and cut in half lengthwise 1 cup grated mozzarella cheese 1/2 cup grated provolone cgreen chiles, roasted, peeled and cut in half lengthwise 1 cup grated mozzarella cheese 1/2 cup grated provolone cheese

2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying

4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil

1 small onion, chopped 1 garlic clove, minced 1 tablespoon vegetable oil 1 to 1 1/2 cups chopped green New Mexico chile, roasted and peeled 1 small tomato, peeled and chopped 2 to 3 cups chicken broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch mixed with 3 tablespoons water

Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas.

3 pounds small new potatoes, diced 2/3 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon pepper 1/4 cup green onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsley

14 ounces new potatoes 4 eggs 6 green onions, white and light green parts only, thinly sliced 3 - 4 tablespoons finely - chopped shallot 12 cornichons, finely chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill, finely chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives, finely chopped

Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).

2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons chopped fresh flat - leaf parsley Salt and freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley

3 pound arm roast Water 10 to 15 chiltepíns, crushed 1 and 1/2 cups chopped green New Mexican chile which has been roasted, peeled, and had stems removed 1 cup peeled and chopped tomatoes 1/2 cup chopped onions 2 cloves garlic, minced

1/2 cup chopped green New Mexico chile, which has been roasted and peeled 1 8 - ounce package cream cheese, softened 1/4 cup crumbled blue cheese 2 tablespoons ground red New Mexico chile 3/4 cup finely chopped pecans

1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds and stems removed, sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped

8 fresh New Mexican green chiles, stems on 3/4 pound snapper fillets, minced 1/3 cup water chestnuts, finely chopped 1 egg white, lightly beaten 2 green onions, minced 2 teaspoons peanut oil, divided 2 teaspoons soy sauce

Laughing Man Coffee, a brand of Waterbury, Vt. - based Keurig Green Mountain Inc., announced a brand refresh and new marketing campaign, «Make Every Cup Count,» to celebrate its mission to deliver premium coffee and give back to the farmers who produce it.

Instead of using plain chocolate I tried out Green & Blacks new dark salted caramel chocolate to add a bit of decadence to the chocolate cups — the burst of salted caramel works perfectly with the sweet pumpkin filling.

1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)

2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile powder 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3 cups finely shredded red or green cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa

Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spinach leaves

4 red bell peppers, seeds removed, quartered 4 green bell peppers, seeds removed, quartered 2 green New Mexico chiles, seeds removed, quartered 6 large ripe tomatoes, quartered 2 large onions, quartered 3 whole bay leaves 1/2 cup chopped Italian parsley 2 whole cloves 3 large cloves garlic 1 1/2 tablespoons salt (or less to taste) 6 quarts boiling water

1 tablespoon chopped or minced fresh green or red chile, such as serrano or New Mexican 1 pound very lean boneless beef or lamb, cubed 1/2 cup shortening 1 medium onion, sliced 1 clove garlic, minced 1/4 teaspoon black pepper 1 cup water 1/4 cup dried peas or beans, soaked overnight

1 tablespoon butter 1 tablespoon olive oil 1/2 cup finely chopped shallots 2 green New Mexico chiles, stems and seeds removed, finely diced 1/3 cup cognac 1 cup heavy cream 1 tablespoon water - packed green peppercorns, drained

1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese

4 ears fresh corn, shucked 4 strips bacon, chopped 4 tablespoons unsalted butter 1 tablespoon minced fresh thyme 4 cloves garlic, minced 1 leek (white part only), chopped fine 1 rub celery, chopped fine 1 bay leaf 6 cups milk 2 small red potatoes, quartered 3/4 cup chopped New Mexican green chile that has been roasted and peeled, seeds and stems removed Salt and freshly ground black pepper to taste 1/8 cup chopped fresh basil for garnish

4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions, sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 red bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 yellow bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot green peppers (jalapeños or serranos), cut crosswise into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf

4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns

3/4 cup chicken broth 1/4 cup rice wine vinegar 2 tablespoons Asian plum sauce (available in Asian markets) 1 tablespoon sugar 1 tablespoon cornstarch 1/2 teaspoon sesame oil 1 tablespoon vegetable oil, peanut preferred 1 green onion, chopped 1 teaspoon minced ginger 4 whole santaka chiles, chile piquins, or other small hot, red chiles 2 tablespoons Asian garlic chile paste 1 tablespoon New Mexican red chile powder

1 1/2 cups (about 6 ounces) shredded jalapeno Pepper Jack cheese or substitute Monterey Jack cheese 1 1/2 cups (about 6 ounces) shredded queso asadero, or substitute mozzarella cheese 2 1/2 tablespoons cornstarch 1 1/2 cups beer or substitute chicken broth 4 green New Mexico chiles, roasted, peeled, stems and seeds removed, cut in thin strips 3 tablespoons minced onions 1 tablespoon lemon juice 1 teaspoon minced garlic 1/4 teaspoon dried oregano, crumbled 1/2 pound cooked and crumbled chorizo

LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.

14 ounces (400g) new potatoes 1/3 cup lentils (I used black beluga lentils here but de Puy / green lentils would be good too) 2 - 3 stalks curly green kale (or more if you want to make it more of a green salad) 1/4 cup freshly chopped flat leaf parsley

500 g small new potatoes, halved 15 - 20 asparagus stalks, the tops only (save the stalks for a soup or similar) 2/3 cup cooked (whole) green lentils... 75 g sugar peas, halved lengthwise 100 g scallions, chopped 100 g small sweet peas -LRB-» petits pois») 100 g fresh baby spinach... edible flowers (pansies or similar) + pea shoots for topping

New Tetley Black & Green offers tea lovers the best of both in one cup: the full flavor of black tea and the goodness of greenGreen offers tea lovers the best of both in one cup: the full flavor of black tea and the goodness of greengreen tea.

Steak Rub 2 tablespoons ground red ají chile or substitute ground New Mexican red chile 1 teaspoon dried oregano 1 teaspoon sugar 1/4 teaspoon ground cumin 1/2 teaspoon salt The Steak 3 - pound sirloin steak, 2 inches thick Chimichurri Sauce 1/4 cup red wine vinegar 4 cloves garlic, chopped 3 green ají amarillo chiles, seeds removed, chopped, or substitute jalapeños 1 bay leaf, center rib removed 1 small onion, finely chopped 3⁄4 cup chopped fresh parsley 1/4 cup chopped fresh oregano or 2 tablespoons dried 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 to 1⁄3 cup olive oil

• 4 red bell peppers, seeds removed, quartered • 4 green bell peppers, seeds removed, quartered • 6 large ripe tomatoes, quartered • 2 large onions, quartered • 2 large hot New Mexican green chiles, split, seeds and stemsremoved • 3 whole bay leaves • 3 large jalapeño chiles, split, seeds and stems removed • 1/2 cup chopped parsley • 2 whole cloves • 3 large cloves garlic • 1 1/2 tablespoons salt • 6 quarts boiling water

For example, suppose you are making a green chile stew that calls for 1 cup of roasted, peeled, and chopped New Mexican chile.

• 1 pound lean flank steak • 2 teaspoons ground chile, such as ancho or New Mexican Chimayo • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1 teaspoon garlic powder • 1 cup chipotle - based salsa, divided • Vegetable cooking spray • 6 to 8 green or Mexican bulb onions • 4 to 6 flour tortillas

So it's time to cozy up to a crackling fire, with your favorite new book on your lap, and a cup of this Green Tea Latte in your hands.

One proposal is to encourage children to try new vegetables by restricting starchy vegetables - white potatoes, corn, green peas and lima beans - to one cup per week.

My family knows I'm green and so my favorite gifts for him were stainless steel plates, bowls and cups (klean kanteen is awesome) and my sister got us a brand new wool soaker for bedtime....

If you drink two cups of green tea with new leaves in each you can just as well drink a cup of coffee.

-LSB-...] new potatoes 200g green beans, cut into bite sized pieces 4 large eggs, just shy of hard boiled 3 little gem lettuces, or about 4 cups of similar lettuce, washed and dried 1/2 cup mixed green and -LSB-...]

3 whole eggs (yes, including the super-healthy egg yolks) scrambled with TONS of veggies (onions, mushrooms, peppers, diced squash, and chopped spinach) 1 large chicken sausage (organic free range chicken with NO nitrates, nitrites, or preservatives... only chicken and spices) Half of a red grapefruit 1 large cup of yerba mate / green / mint tea (this is my new favorite tea I found at Whole Foods... it's a mix of yerba mate, green tea, and mint tea, and it's freakin amazing!)

Add a dose of green to your dinner by mixing in four cups of nutrient - packed Swiss chard (some people are saying it's — gasp — the new kale).

I had never really thought much about the freshness of the K - Cups, but until you have had one of the new Fairway One Cups (which foregoes all the bottom plastic as well for the green folks out there), you haven't had a good K - cup!

If you are a regular here at TreeHugger, you have already seen that the World Cup 2006 Football (Soccer) Championships will set a new standard in green.

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