Not exact matches
They demolished your
black bean burger for supper too - which we had with
carrot, apple, mint salad and heaps
of smashed avo!
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4
carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground
black pepper
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole
black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced
carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Overflowing with tender pieces
of white meat chicken,
black beans, corn,
carrots, celery, onion and garlic with fiery red hot sauce and cream cheese to help put out the fire.
for the lentils: a few tablespoons
of olive oil 2
carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves
of garlic, minced 2 cups
of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two)
of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two
of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large
carrots, quartered / 2 stalks
of celery, cut in half / several sprigs
of thyme / 1 bay leaf / 1 T
black peppercorns / a couple
of leeks, halved, if you have them.
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups
of water 1 bay leaf 8
black peppercorns 1/3 cup chopped flat - leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons salt 1/2 teaspoon fresh ground
black pepper 2 large
carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
-LSB-...] No. 05 Canelle e Vanille puts these raw beetroots,
carrots and radishes with
black cod, with lots
of lemon, chives and -LSB-...]
Black cod with a raw salad
of beets,
carrots and radishes.
In this
black cod dish with shaved beets,
carrots and radishes, Jon will eat
carrots and will ask for a side
of mâche.
Italian - Style Tomato Sauce (slightly adapted from Ball Complete Book
of Home Preserving) 8 c. tomatoes, peeled and cored then pureed 2/3 c. chopped onion 2/3 c. chopped
carrot 2/3 c. chopped celery 6 garlic cloves, minced 4 T. lemon juice 2 t. salt 1 t.
black pepper 1 T. Italian seasonings 1/2 t. hot pepper flakes
Black eyed peas, quinoa flakes,
carrot top greens, and dill, this is seriously the best list
of veggies for a burger that I've ever seen.
1 pound
carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground
black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4
of it) Juice
of half a lemon
In a mixing bowl add the potatoes,
carrots, broccoli, cauliflower, 1 tablespoon
of olive oil, 1/2 teaspoon
of salt and 1/4 teaspoon
of black pepper.
carrots, pumpkin, sweet potato, green tops
of spring onions, chives, sage, oregano, tomatoes, small celeriac plus a few stalks, small long red chilli, salt, fresh ground
black pepper, 1 whole star anise, teaspoon
of turmeric.
Making the curried
carrot fritters reminded me
of a sandwich I order at Brasa, a restaurant in the Twin Cities, that makes a
black bean fritter sandwich that haunts my dreams.
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh
black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby
carrots (see comment above) 1 lb cabbage, shredded (about 1/4
of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium
carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground
black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
4 cups
of black rice cooked according to package instructions 4 large
carrots, peeled and diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive oil Leftover
black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup
of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup
of fresh or jarred salsa would also be a great dressing!
200 g
black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1
carrot, cleaned and cut into cubes 2 hanfuld
black pitted olives, chopped a handful
of fresh parsley, cleaned and finely chopped a handful
of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
-LSB-...] with just heavy whipping cream, herbal tea,
black olives (an entire can
of black olives), and this delicious
carrot mash I found on the PaleoMG site.
Ingredients 1 medium red cabbage 3
carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea salt a pinch
of ground
black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
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!
In this dish you will find a protein - rich base
of creamy quinoa, thanks to Silk's Almond Coconut Milk, mixed with delicious
black lentils and fresh chard, then topped with simply - seasoned roasted rainbow
carrots and crunchy almonds.
Toss the
carrots, onions, thyme, a few good pinches
of salt and a several grinds
of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned.
Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan
Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato +
Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch
Of Yum Blackberry Basil Healing Mask (recipe for your face!)
1 medium onion 2
carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2 cup dried red split lentils 1/2 head
of cauliflower, chopped 1 tablespoon dried garlic flakes 1 tablespoon sea salt fresh cracked
black pepper fresh parsley grape seed oil for frying 2 L hot water
1/3 cup Naosap Wild Rice (1 cup cooked) 1
carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves
of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked
black pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating
I had about a pound
of cooked
black - eyed peas that I had in the freezer and added 1 cup
of water after I sautéed the
carrots and onions.
I added two jalapeños and some chopped
carrots and used fresh corn, also one can
of kidney beans and one
of black beans to add color and more texture, came out great!
One pound
of shank cross — cut was quite enough with plenty
of vegetables (3
carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and
black pepper to taste) slowly and gently boiling in 12 cups
of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
homemade stock: 1 - 2 kosher chicken carcasses, depending on how big they are 3 large
carrots, washed, tips trimmed and rough chopped 3 stalks
of celery, washed and rough chopped 6 lemongrass stalks, trimmed and slightly bruised 2 ″ knob
of ginger, slightly smashed 3 - 4 garlic gloves, whole but slightly smashed handful
of kefir lime leaves 1 small - medium onion, quartered 3 - 4 red thai chilis, whole and scored palm - full
of whole
black peppercorns water
Other odds and ends — all in very small amounts
of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort
of fajita style), bronzed
carrots (slices
of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple
of artichoke hearts, a dab
of roasted red peppers, and half
of a veggie burger made with
black beans and corn.
1 cup
of cooked forbidden (
black) rice 4 nori sheets 1 large
carrot, shredded 2 mini cucumbers, thinly sliced 1 avocado, peeled, thinly sliced a good handful
of sprouts
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium
carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
Black beans and quinoa both bring fiber and protein to the table while
carrots offer a boost
of beta - carotene.
1 tablespoon olive oil 1 small onion, chopped 2
carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground
black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped
carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground
black pepper Pinch
of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium
carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons
black or tan sesame seeds — toasted, plus extra for garnish 4 slices
of lime — to serve
5 large lettuce leaves 4 raw beetroots 2 raw
carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful
of cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt &
black pepper
-- 3 - 5 beets with their tops, 2
carrots, 1 - inch piece
of fresh ginger,
black pepper, pinch
of thyme and marjoram, coconut milk (red soup pictured)
I used purple diakon and
black radishes with a few
carrots added along with several cloves
of garlic — all put through food processor for shredding and then sprinkled with salt and massaged before pressing into jars to ferment — yum!
Garden Juice summer tomatoes cucumbers bell pepper celery
carrots fresh herbs such as dill, parsley, cilantro, mint, oregano sea salt, freshly ground
black pepper, any other spices
of choice
-- 1 bag dried Puy French lentils (or other lentil variety
of choice)-- 3
carrots, chopped — 3 celery stalks, chopped — 1 large spanish onion, chopped — Pinch
of dried thyme — Pinch
of smoked paprika — 3 cloves garlic, chopped — Salt & freshly cracked
black pepper — Vegetable broth or water (I used veggie homemade broth)
Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves
of garlic (minced) 1 onion (minced) 1 bunch
of Italian parsley (minced fine) 1
carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground
black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
If you want this tonic to be a bit sweeter, consider substituting an apple or orange for the
carrot and know that you can mix turmeric and
black pepper with any fresh juice
of your choice to get the anti-inflammatory benefits!
The salad combines
black - eyed peas and
carrot coins with a fragrant Persian spice blend
of rose petals, cardamom, coriander, cinnamon, and
black pepper.
2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4
Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not - beef Stock Cubes — Or regular if you eat meat Knob
of Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground Sea Salt and
Black Pepper
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED
CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large
carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground
black pepper (to taste)
One
of my favorites is a bowl dinner with brown rice (or rice noodles), shaved
carrots, broccoli, sprouts
of some kind,
black beans, cilantro and a peanut sauce.