Sentences with phrase «of celery and carrot»

I'd still prefer you eat three meals a day and that's it, but if you're going to fall off the wagon, I'd rather you crashed into a bed of celery and carrot sticks than a pile of potato chips or bowl of ice cream.

The ratio is two parts onion to one parts each of celery and carrot, which is finely diced and then cooked nice and slow over a gentle heat — with the intention of bringing out their sweetness, rather than browning.

I simplified this recipe even more in a lot of ways, by using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the mixture, I skipped the walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the apple and used an apple instead of apple butter in the sauce and just processed it til it was slightly chunky.

Not exact matches

Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.

We categorize some foods (carrots and celery, low - fat cottage cheese) as intrinsically good, our allies in the war against the law of our members; others (chocolate, cookies, ice cream, fried anything) are intrinsically wicked, our sworn foes.

I didn't have a few of the ingredients (parsnip & celery) but i used potato and orange peppers and of course the carrots and it still came out amazing.

Here is a list of ingredients appearing in some nefarious chilis (but not ours): Almonds, aquavit, avocados, barley, bitters, carrots, celery, Coca Cola, coffee grounds, corned beef, currant jelly, curry powder, goose grease, horseradish, molasses, mushrooms, olives, Parmesan cheese, peanuts, peanut butter, pea pods, raisins, sake, spinach, water chestnuts, vinegar, and Worcestershire sauce.

The core of the lasagna is made up of the flavor - building trio of onions, carrots and celery, as well as affordable, protein - rich mung beans (you can also use lentils), kale and mushrooms.

Add carrots, celery and another pinch of salt and saute for another 5 minutes.

I made a goal this month to eat more veggies, especially raw ones, so I've been taking a baggie of sliced carrots, celery, and baby cucumbers to dip in hummus (Oasis roasted garlic with hot sauce) as a snack.

Most soups I make, and I make a lot of soups, start with sautéed onions in butter and oil and maybe some carrots, celery, and garlic before adding the main vegetable.

A thick and hearty stew swimming with tender cubes of beef, baby new potatoes, carrots, celery and herbs.

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.

The base of this pizza is a simple white sauce topped with turkey and your standard stuffing ingredients — carrot, onion, and celery.

Add a few tablespoons of broth, the onion, kale, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.

I find one pound of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added green pepper; I typically use three cans of diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp chili powder i use ground ancho chilis.

It's a relish — a mixture of pickled veggies like carrots, peppers, cauliflower, celery, onions, and other veggies.

Use onions, carrots, celery, turnips, oranges or lemons and lots of fresh herbs to add flavor and moisture to the bird.

Giardiniera is a mix of chopped, pickled veggies like carrots, peppers, cauliflower, and celery, packed in seasoned oil.

Preheat a skillet to medium - high heat, add olive oil to the pan and then celery, carrot, onion, and a pinch of salt and pepper.

This fall my family was gathered around my mother, whom we were caring for in her final days... we took time to celebrate a birthday with a special kind of carrot cake... we used the leftover carrots / apples / celery and who knows what else from the morning's juice (my dad's a bit of a health nut) and turned it into an amazing cake, complemented by walnuts, pineapple and, of course, decadent cream cheese frosting, covered with fresh toasted coconut... it was so moist and delicious... the making of it a wonderful memory and the eating of it sublime.

Add the fennel, celery, carrots, onion, garlic, 1/2 teaspoon salt, and several grinds of pepper.

After the pressure is down, open the pressure cooker, dump the rest of the ingredients (celery and carrots) and the coconut milk cubes.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley

Transfer half of the onion, carrot and celery mixture to a Magic Bullet cup, let cool for about 5 minutes to room temperature, and add 1/4 cup tomatoes and blend.

Lunch: A snack plate made up of carrots, celery, Whole Wheat Sesame Crackers and hummus, pomegranate seeds and a pumpkin oatmeal bar.

I used fresh cut corn, grape tomatoes and sliced olives, but you might like any of the following produce: sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)

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

Oh I feel so lucky to have that mouli - julienne, a friend of mine brought me many years back, and I've been using it a lot to make carrot salad and celery remoulade.

And the refrigerator — a couple of carrots, a few stalks of celery, some green onion, bacon pieces, and a small hunk of cheddAnd the refrigerator — a couple of carrots, a few stalks of celery, some green onion, bacon pieces, and a small hunk of cheddand a small hunk of cheddar.

A simple list of ingredients that includes a blend of sautéed onion, carrot and celery, aka mirepoix, and a small amount of diced smoked sausage combine with cabbage and ground turkey to create a deliciously satisfying cabbage soup that's both low carb and gluten free.

I ripped this recipe from a recent issue (not exactly sure which one) of Weight Watchers Magazine, which I adapted somewhat, using canned beans instead of dry, pasta shells instead of orechiette, and adding some carrots and celery.

Some variations call for other odori besides (or instead of) garlic, typically onion, carrot and / or celery.

8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice

The flavor of the different varieties of hummus is fantastic and perfect for dipping up with carrots or celery as an afternoon snack!

I made this last night but with the original amount of carrots and celery (ended up with about a cup of each, diced).

Made and liked overall, but this seems like a lot of pasta, especially with the quantity of carrots and celery cut down from Ottolenghi's recipe.

You mention sautéing the carrots and celery in the remaining oil, but the eggplant absorbs all of the oil, so I added a bit more to the skillet prior to adding the carrot / celery dices.

Also added some pieces of 1 Italian sausage, about 15 green olives halved, an extra carrot and celery and used chicken stock instead.

The original called for a lot of carrots and celery (4 carrots, 3 celery stalks) but I wanted them to just be a background flavor, not main ingredient.

Cucumber, celery, carrots, apples, young thai coconut and ginger; this is my winning fruit and veggie combination that is sure to delight even the pickiest of taste buds.

I made the Godess dressing in a thermomix and to not waste any of the precious dressing which gets caught in the kid and under the blades, made a salad with celery, carrots, apple and corn mixed in afterwards.

Made this tonight (3 carrots, 1.5 stalks celery, chicken instead of veggie stock, dried thyme instead of oregano and no lemon because I realized too late I didn't have any) and it was delicious.

What I had in mind were simple cocktail snacks, and the menu included tomato and onion bruschetta; carrot and celery sticks with a delicious cream cheese dip; cheese and salami; and finally, for the star of the meal, homemade scones topped with slices of ham and cheese, and finished with cream cheese and freshly chopped chives.

I followed Ottolenghi's exact amounts but completely agree with you to significantly decrease the amount of carrots and celery.

I used an intermediate amount of carrot and celery, lots of lemon zest, and a minor amount of oregano.

Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped

This was a sizable tureen of chili; its liquid component was a bit thin but very flavorful, and it was dotted with rustic - cut chunks of carrot and celery as well as beans and the hero of the dish, deeply seasoned fork - tender braised beef.

We dip carrots and celery in it, and it has been part of our salad du jour for weeks on end.