Sentences with phrase «of celery pieces»

We keep a bowl of celery pieces cut about 3» in length in our refrigerator and brody loves to gnaw on them throughout the day.

Put 5 - 6 dices of the watermelon and a couple of celery pieces in each of the 8 glasses.

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.

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.

1 handful of kale 1 celery stalk 1/2 ″ piece of ginger, peeled (less if you don't like so much spice) 1 apple 1 - 2 cups of coconut water, filtered water, or vegan milk

These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allows easy removal.

Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.

Wash the 5 stalks of celery and dice each into 1/2 inch pieces.

So mainly all you need is: 1/2 green celery, washed, dried and chopped in 1 cm pieces (cut it in horizontal, do not follow the shape of the stalks, just chop them), 2 cups of Grana Padano cheese flakes (you can use also parmiggiano but I personally think it has a stronger taste and it covers too much the celery flavor... but you can try that version too), 2 tbsp.

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

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

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

1 - 2 cups of asparagus stems 1 cucumber, whole 2 celery stalks small zucchini (or pieces / peels of zucchini) 1 orange, peeled 1 granny smith apple

< 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.

It was larger and heartier, so we all got a sizable piece of fish and the celery root puree was all but licked clean.

Hungry guests could scoop up the eggplant spread with a piece of grilled pita; slimming friends could use a celery stalk or a big slice of carrot.

Method: Drain and chop the tofu and hearts of palm into 1 inch pieces Rinse and chop the celery and scallions Combine in a medium mixing bowl Directly into the bowl, add the dressing ingredients and stir to combine Season to taste Serve with cracker, in a sandwich or on top of a salad

Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then crumble into small pieces, discarding any that aren't completely dry / Mix with an equal amount of sea salt — mine was about 2 teaspoons of each, leaves and salt.

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

4 jalapeños, stems and seeds removed, chopped 1 3 - pound chicken, cut in pieces 1 large onion, chopped 1 stalk of celery, chopped 2 carrots, peeled and diced 1 clove garlic, chopped 1 teaspoon ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish

Emerald Juice 1 very large bunch of celery 1 large bunch of cilantro or parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2 handfuls of any green leafy vegetables 1 - 2 cucumbers a piece of fresh ginger root — to taste

1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chopped

2 onions (scrubbed and chopped in large pieces) 6 carrots (scrubbed chopped in large pieces) 4 stalks of celery (scrubbed and chopped in large pieces) 4 large potatoes (scrubbed and cut in thirds) 1 head of cabbage (rinsed and chopped in large pieces) 2 quarts of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper

The stock may take on a yellow tinge with pieces of chicken or pork / rabbit floating up, the celery will be very limp, as will the chiles.

I simply put my beans in a pot and add half an onion quartered, two whole peeled garlic cloves, and a stalk of celery, as well as one carrot, chopped into large pieces.

Discard any little pieces of celery and other remains in the strainer.

For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout

Serve it with carrot, pepper and celery sticks and pieces of raw broccoli and cauliflower for something different.

1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.

2 cups chopped kale 3 carrots, peeled and cut into 1 - inch pieces 1 parsnip, peeled and cut into 1 - inch pieces 1 red onion, cut into 1 - inch pieces 2 stalks celery, sliced 1 / 2 - inch 3 tablespoons olive oil 2 teaspoons turmeric 2 teaspoons ground cardamom 2 teaspoons cumin pinch of saffron salt and pepper to taste

- Chop all of the veggies (cabbage, watermelon radish, celery and carrots) into small pieces and place in a large bowl.

Make once serve multiple ways: a few ideas include 1) slice chicken and serve over a Cobb / Caesar salad 2) chop chicken into bite size pieces add a touch of light mayo and chopped celery to make a chicken salad (stuff in an avocado, or wrap, or sandwich) 3) shred chicken (with two forks) and serve in tacos with lettuce, tomatoes etc..

2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles

For the celery, I simply diced a couple of stalks and put the pieces in a glass bowl with apple cider vinegar, a little agave nectar and a sprinkle of salt, and let it sit for a few hours.

I added celery with the onions and carrots and small pieces of cauliflower when adding the chick peas.

This recipe had 3 cups of kale + 1/2 of an english cucumber + 2 celery stalks + 1/2 of a lemon with peel + 1 fuji apple + a 2 - inch piece of fresh ginger + a handful of ice and about 2 cups of water.

3 cloves of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks of celery, chopped 1/2 medium sized onion, diced 2 tsp of oregano 2 tsp of dried parsley 1 tsp of cumin 1 tsp of onion salt 1 pinch of red pepper flakes 1 crushed bouillon cube

The one change I made was to use small pieces of the celery inserted into each egg half instead of just using a leaf.

In a medium - sized bowl, combine TURKEY, APPLE, CELERY, CRANBERRIES, WALNUTS, and CHIVES; squeeze LEMON juice over ingredients to prevent browning of celery and apple pieces; refrigerate until ready tCELERY, CRANBERRIES, WALNUTS, and CHIVES; squeeze LEMON juice over ingredients to prevent browning of celery and apple pieces; refrigerate until ready tcelery and apple pieces; refrigerate until ready to use.

Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil, as well as the watercress or spinach, celery, garlic, red wine vinegar, agave syrup, and ice cubes in a blender or food processor; puree until smooth.

meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are also good) Filtered water (1/2 gallon) Light splash of vinegar (I use apple cider) 1 small piece kelp 1 large onion, diced 2 celery stalks, chopped 3 medium carrots, peeled and chopped 1 - 2 parsnips, peeled and chopped 1 turnip, peeled and chopped 1 large piece of pumpkin or squash, chopped 2 - 3 leaves swiss chard, rinsed and finely sliced 1 medium tomato, chopped (or 1 Tbsp.

Transfer the celery pieces to a bowl of cold water and refrigerate.

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).

I can taste sweet pickle relish in it, and obviously some of what I thought were pieces of celery are actually sweet pickles.

FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half of a 14.5 - oz can of diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into small pieces 1/2 red bell pepper, chopped into small pieces 1 stalk celery, chopped into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into small pieces 1/2 cup frozen or fresh okra, cut into small pieces 1 tablespoon Italian parsley, chopped

1 green apple 1 cucumber 1 lemon (peel first before feeding it through your juicer) Handful of kale Handful of spinach Handful of flat leaf parsley 2 stalks of celery 1/4 fennel bulb 1/3 head of romaine lettuce Small piece of ginger

2 cloves of garlic, minced 3 small shallots, thinly sliced 4 cups of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks of celery, thinly sliced 1 head of broccoli, cut into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)

2 celery stalks, chopped 1 onion, chopped 1 carrot, peeled and cut into 1 inch pieces 2 medium potatoes, peeled and cut into small pieces 2 tomatoes, diced 2 tablespoon of all - purpose flour 2 tablespoon of oil 2 bay leaves 3 cloves garlic, minced 6 cups of water 1/2 teaspoon pepper salt

-LSB-...] cups homemade stock (I used chicken stock) 1 large onion, diced 1 large celery root 3 large carrots, peeled and sliced Small piece of -LSB-...]