Sentences with phrase «of diced mushroom»

Not exact matches

Most often, a couple of tablespoons are sprinkled over ground turkey or beef and a little bit of vegetables (corn, diced tomatoes or bell peppers, some hidden mushrooms — whatever I have on hand) for a quick taco dinner.

Spoon mushrooms onto each slice of bread, followed by diced avocado, and feta cheese.

Using salmon (smoked or fresh), surimi, diced cheese, mushrooms, spinach, leek, etc (alone or combined) instead of bacon.

pitas mozzarella string cheese, cut into thinner strips of cheese marinara sauce shredded mozzarella cheese toppings of your choice (diced peppers, pepperoni, mushrooms, olives, onions, etc..)

Sprinkle 12 ounces of shredded Cabot Vermont Sharp Cheddar over the sauce and top with the mushroom and ground beef mixture, 1 plum tomato (seeded and diced), and 1/2 of a small red onion (thinly sliced).

For this pizza (pictured above) I used jarred marinara sauce (Trader Joe's Tomato Basil Marinara), spinach, cremini mushrooms, black olives, diced red pepper, sliced red onion, and a combo of Muenster and smoked Gouda (because that's what I had around).

The base of mushroom bolognese or any bolognese is aromatics i.e. classic Italian mirepoix of diced onion, carrots, and celery.

To mimic the texture of traditional bolognese sauce, I dice the mushrooms very small almost same size as diced carrots and celery.

I made this the other night with only half the mushrooms (I forgot to buy the whole amount) and no pearl onions (also forgot - but added an extra diced onion) but all of the sauce.

If you are looking for a more vegetable - forward version of pasta bolognese... you can also add diced zucchini or roasted eggplant while cooking mushrooms.

Oil 3 Carrots, Diced (about 3 Cups or 100 g) 3 Stalks of Celery, Diced (1/2 Cup or 80 g) 1/2 Onion, Diced (1 Cup or 100 g) 3 Cloves Garlic, Chopped 4 Mushrooms, Diced (2 Cups or 160 g) 2 tsp.

Ingredients: -3 peppers -1 / 2 can cream of chicken (original recipe called for cream of mushroom, but I already had an open can of cream of chicken from the chicken bake)-2 cups frozen veggies, diced / thawed - half a can of black beans -1 cup quinoa, cooked -1 tsp paprika -1 tsp cayenne pepper - slices of pepper jack cheese, quartered

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

dried parsley 1/2 cup fresh green and red peppers 1 — 2 cups mushrooms, sliced 2 cups baby spinach leaves 10 — 12 leaves of fresh basil, chifonade 15 ounce can diced tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4 tsp.

1 5 - lb pot roast 2 cans Cream of Mushroom Soup with Roasted Garlic 1 packet onion soup mix 1 14oz can beef broth baby carrots (optional) diced potatoes (optional)

Grain Free Holiday Stuffing — Grain Free Holiday Stuffing Serves 4 Ingredients: (always use organic if possible) 1 tbsp of Grassfed Organic Ghee or duck fat 1 cup of chopped and cleaned leeks 1 bulb of fennel, diced 1 cup diced carrots 8 diced crimini mushrooms 1 peeled and diced turnip 1 peeled and diced...

In a mixing bowl, combine the zucchini, mushroom, basil, diced chiles, bread crumbs and 1/4 cup of the grated cheese.

5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste

Ingredients: 3 Bell Peppers, red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly diced into strips 1 tbsp Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top

filling 1 container of mushrooms (i used baby bella, though any will do), chopped 3 pieces of dried wood ear mushrooms, reconstituted in hot water, chopped 1 small white onion, diced 5 - 6 strands of chive blossoms, diced salt / pepper to taste

I used some diced fennel in place of the mushrooms, which added to the Italian flavors of the sausage and the spices.

mushrooms, sliced 1 apple, peeled and diced 2 - 3 teaspoons or more garlic powder (to taste) 2 - 3 teaspoons sage or more (to taste) 1 teaspoon rosemary, chopped 1 teaspoon thyme 1 teaspoon turmeric 1 teaspoon black pepper 2 teaspoons of pink salt or more (to taste) 1/2 cup coconut oil, or organic, grass fed butter

INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.

While I am happy with the ingredients and outcome as is, when I have time, especially when serving this to guests, I like to pump it up a bit by adding 1 cup diced carrots and 8 ounces of sliced mushrooms.

Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste

Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving

Spring omelet breakfast Ingredients for 2 person: 4 eggs finely chopped chives 2 chopped spring onions 1 cup of fresh chopped spinach leaves 1/2 cup sliced fresh mushrooms 1/2 cup diced fresh tomatoes 30grams or -LSB-...]

I poured the blue cheese sauce over riccioli pasta and topped with a brunoise, which is a blend of similarly - sized and shaped diced vegetables (I used orange bell peppers, crimini mushrooms, zucchini, jiacama and carrots).

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish

1 tablespoon olive oil 2 cloves of garlic, minced 1 small onion, medium diced 8 oz sliced seitan, homemade or store bought 1 cup sliced cremini mushrooms 1/4 -1 / 2 cup of your favorite BBQ Sauce, we used Annie's Original

Add the diced dill, parsley, and mushrooms to the mixing bowl with the chunks of parmesan.

There are so many other options that you could choose from: fresh tomatoes, pineapple pieces, olives, sundried tomatoes, cooked beans — whole kidney and cannellini beans work well; ditto any kind of refried beans — mushroom slices, chopped asparagus, garlic cloves, corn kernels, capers, diced avocado, zucchini sticks, thinly sliced roasted potato with fresh rosemary, cashews.

1/2 cup ketchup 1/4 cup hot sauce (such as Frank's) 1 teaspoon liquid smoke 2 teaspoons olive oil 1/2 cup chopped onion 8 ounces chickeny seitan, cut into 1/2 inch cubes 2 cups quartered cremini mushrooms 1 1/2 cups arugula, julienned 2 carrots, shredded 1/2 cucumber, diced 1 Crisp Pizza Crust Ranch Dressing of choice *

Variation: Add vegetables such as a sliced carrot or two, a cup or so of sliced mushrooms, or a stalk or two of diced celery to the soup — or any combination of these.

In a skillet, heat one teaspoon of olive oil on medium, and then add the diced onions, celery, garlic and mushrooms.

Aubergine and Mushroom Moussaka Moussaka is a Greek classic and this simple dish is best served with some simple brown rice and a Greek - style salad of cucumber, tomatoes, black olives and diced Feta cheese dressed with olive oil and fresh lemon juice.

Use 3 or 4 of the following: broccoli florets, cherry tomatoes, whole smallish mushrooms, eggplant (cut into large dice), zucchini or summer squash cut into large dice.

I actually prefer to dice the mushrooms up a little bit, but you can leave that step out if you want bigger pieces of mushrooms.

3 - 4 cloves of garlic, chopped 1 red pepper, cut into 1 inch chunks 1 green pepper, cut into 1 inch chunks 2 - 3 cups whole mushrooms, quartered 1 large can diced tomatoes Spice blend you prefer (see options below)

1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste

1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 3 tablespoons canola oil 1 1/4 teaspoons salt, or to taste 1/4 cup diced onions (about 1/2 medium onion) 1 1/2 cups diced tomato (fresh or canned) 1 one - inch knob of ginger, peeled and finely grated 1 pound cremini or button mushrooms, halved lengthwise (or quartered if very large) 1 10 - ounce bag frozen peas, defrosted

3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)

Variation: Use other vegetables in place of the ones suggested here — try corn kernels, diced carrots, bell peppers, green beans, sliced mushrooms, yellow summer squash — whatever is available and whatever your family likes.

1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions

Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2 small red onion, diced 1/4 cup organic corn (fresh, canned or frozen) Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2 bunch of cilantro, coarsely chopped Pico de gallo

brown rice fettucine noodles 1 Tbsp coconut oil 2 cloves garlic, minced 1/2 Tbsp ginger, minced 1 cup onion, diced 1 cup mushrooms, chopped 1 cup carrots, chopped 1 medium head of broccoli, cut into florets 1 lime Scrambled egg (optional) 2 Tbsp tamari 2 Tbsp nut butter (like NuttZo) 1/2 Tbsp maple syrup Cook rice noodles according to package instructions.

300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley

1 tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish

Spicy, rich and flavourful - the cauliflower soaks up all of the flavours, the mushrooms pop in your mouth and the diced tomato and spices make for an intensely savoury meal.