Sentences with phrase «of parsley if»

miso per serving and add a sprinkle of parsley if you like.

I use them in place of parsley if I've run out, and always in soups.

Not exact matches

Serve in bowls with a spoonful of cooked rice, some mushroom slices, fresh parsley, olive oil, a dollop of yogurt if using, and an avocado toast.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

So if you can't get basil for a good price, just get a bunch of parsley for really cheap at the grocery store.

Finish with a big dollop of butter if you like, another squeeze of lemon juice and some cilantro, parsley or dill.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

parsley, chopped, to finish To make the dough: Combine both flours and sea salt in a bowl of a standing mixer -LCB- or a large bowl if making the dough by hand -RCB-.

Of course, you can also just use parsley here if you like it more than I do.)

Put the mint, 1/4 -1 / 3 of the parsley, and the basil leaves (if using) in a food processor.

If you're in the market for a less spicy, more herbacious dressing, leave the serrano pepper out of the dressing and add 1/2 cup of parsley and 1/4 cup of mint for a super fresh spring style dressing.

If you really don't want to try rapini, I have made this with lots or Italian Parsley instead of rapini.

* If you have Hidden Valley Ranch dressing seasoning mix, feel free to substitute 2 teaspoons instead of the dill, oregano and parsley.

For the port demi - glace: 6 fresh figs, halved (or dried if out of season) 1 teaspoon of whole white peppercorns 1/2 teaspoon finely minced chervil (or parsley) 1 cup ruby port

This recipe calls for chives and parsley, but you may substitute your choice of herbs for these, if desired.

Or if you have a few stale looking buns floating around, you will love this Easy Spicy Chicken Subs with Parsley Butter and of course a Creamy Chicken and Rice Bowl recipe will also not disappoint.

1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small) 2 large diced tomatoes (seeds and skin are fine) 4 chopped green onions, including tops 1/4 cup fresh, chopped spearmint leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup olive oil Salt & freshly ground pepper to taste

These tomatoes also have lots of garlic and herbs in them, so if you are using chopped raw tomatoes (or your own plain defrosted garden tomatoes), I would add a nice sized handful of chopped herbs of your choice to this recipe: basil, rosemary and parsley will all work, or use a combination.

Garnish with equal amounts of chopped parsley, if desired.

* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil leaves * 1 handful of fresh cilantro leaves * 1 handful of fresh parsley leaves * 2 medium cloves of garlic, sliced in half, plus more to taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste

1 tbsp cumin 1 - 2 tsp chili powder — I went on the heavier side of the chili powder 2 garlic cloves, minced freshly ground salt & pepper 1/2 cup chopped fresh cilantro — flat leaf parsley can be subbed if you don't have fresh cilantro on hand 1 avocado, diced Directions

1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese

To serve, divide the zucchini noodles evenly amongst 6 shallow bowls, and spoon the beef stroganoff over the noodles and top each bowl with more parsley, chives and a dollop of Greek yogurt if desired.

* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)

Ten - minute dinner: farfalle with Italian tuna, frozen peas swished through the pasta water, minced red onion, fresh black pepper, a swirl of olive oil and, if available, a handful of chopped parsley and chive.

Ingredients & directions: Zest of one lemon / 1/4 C finely chopped fresh parsley / 1 or 2 garlic cloves, finely chopped — more if you really like raw garlic flavor, less if you don't / Mix together and that's it.

Season with 2 to 3 teaspoons salt - free all - purpose seasoning blend or any other kind of seasoning you enjoy, then stir in about 1/4 cup chopped fresh parsley and, if you like, a couple of thinly sliced scallions.

3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar

Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered water with a pinch of whole sea salt (use canned chickpeas only if you really have to) 8 - 10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges 4 large handfuls of fresh parsley, rinsed, pat dried and more ore less -LSB-...]

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

3 tbsp of butter (use olive oil with a little bit of garlic powder if you are dairy intolerant) 1 tbsp of olive oil 1 tbsp of fresh minced garlic 1/2 to 1 tbsp of lemon juice A pinch of paprika Salt to taste Fresh chopped parsley to sprinkle on top (optional)

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

If not, go with a simple shredded carrot salad: lots of carrots, shredded and tossed with lemon juice, olive oil, parsley or cilantro, a small handful of raisins, chopped preserved lemons if you have some or strips of lemon zest if you don't, and salt / peppeIf not, go with a simple shredded carrot salad: lots of carrots, shredded and tossed with lemon juice, olive oil, parsley or cilantro, a small handful of raisins, chopped preserved lemons if you have some or strips of lemon zest if you don't, and salt / peppeif you have some or strips of lemon zest if you don't, and salt / peppeif you don't, and salt / pepper.

500g courgettes, grated (I prefer grated to diced in this recipe) 1 small red or white onion, finely chopped (if using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1 slice of bread with crust) 20g ground almonds 1 tablespoon fresh parsley, chopped 1 garlic clove, finely chopped Sea Salt and Black Pepper to season

* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste

Cook the shrimp until it's almost pink, then squeeze the lemon over everything and add the garlic, crumbled bacon, tomaotes (if using) and half of the parsley.

I topped with a bit of dried parsley or fresh if you have it.

If you'd like, just before serving you can add a few additional parsley leaves on top of the soup as a colorful garnish.

1 cup dry quinoa 2 cups water or broth 3 cloves garlic peeled, 1 smashed, the other 2 cloves minced 1 sprig of rosemary (optional) 1 tablespoon lemon juice 5 tablespoons olive oil 1 cup of edamame (if frozen, prepare according to package) 1 bunch of kale or tuscan kale, center ribs removed 1/2 cup of flat leaf parsley, washed and chopped 1 - 2 dried chili peppers (optional)

Top each steak with 3 ounces of shrimp cocktail (I had 21 count shrimp, so that was 3 shrimp for me) add more butter if you like, and then sprinkle with chopped parsley for garnish.

If you are a dill hater (I know there are some of you out there) feel free to switch up the herb, Italian parsley, basil, or chives would all work well here.

When it comes out of the oven, it looks slightly unappealing (a little like a brain in a dutch oven, if I'm being honest)-- that is, until you haphazardly throw on the parsley and hazelnuts.

* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon finely grated lemon zest * 1 medium shallot, thinly sliced (if you use the small, Asian shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom tomatoes, preferably in a variety of colors (large tomatoes sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped flat - leaf parsley

It's best to serve immediately so put it into a serving bowl and scatter the reserved caramelized onions over the top, along with chopped parsley or cilantro and a fresh drizzle of olive oil if you like.

Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed

/ Pour half the hot soup over the herbs / Place lid on the blender, holding lid with a towel, blend at low then high speed until smooth / Pour into a second pan, puree the rest of the herbs and soup base in the same way / Return it all to the stove and reheat, but do not simmer or soup will lose its bright color / Garnish with a few reserved sorrel leaves, parsley, chives and a little cream if that sounds good.

Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.

If you're short on time, just mix your cauli - rice with some chopped tomatoes, cucumbers, parsley, and a squeeze of lemon and you've got a no - cook, gluten - free tabbouleh.

Garnish each serving with a sprinkling of toasted coconut flakes or fresh minced parsley, if desired.