While I'm not blending a bunch
of parsley into my hot brew, as I might in my warm - weather smoothie, spices afford a bunch of benefits that should not be overlooked!
Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut
into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram,
parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Transfer the seared cod fillets
into seperate plates, top them off with the capers, garnish with some freshly chopped
parsley and a wedge
of lemon
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
Divide the potatoes
into 3 plates, then add two fillets
of cod to each plate on top
of the potatoes, add some
of the homemade tartar sauce on the side
of each dish and garnish with fresh
parsley
1 350g / 12oz Block
of Firm Tofu, Drained, Pressed and cut
into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut
into wedges 2 Cloves
of Garlic, thinly sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener
of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful
of Chopped
Parsley
You can easily mix up your chimichurri sauce and turn it
into a cilantro chimichurri sauce by substituting 1/2 cup
of parsley with 1/2 cup
of cilantro.
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
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.
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
Place chickpeas, panko, onion, garlic, flaxseed,
parsley, cumin, coriander, ginger, cinnamon, cayenne, soy sauce and lemon
into the bowl
of a food processor.
Ladle the soup
into bowls, garnish with
parsley and serve with wedges
of the bread.
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.
1) Chop onions and garlic 2) Cut beef livers
into small cube - sized pieces 3) Melt 100g
of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g
of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté
into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped
parsley
1) Mince garlic and chop
parsley 2) Mix minced garlic and chopped
parsley with butter until a homogeneous mixture is achieved 3) Slice baguette
into thin slices diagonally 4) Spread garlic -
parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out
of the oven with freshly grated cheese (optional) Fresh garlic,
parsley and butter:
4 parsnips, peeled, ends trimmed, and cut
into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish:
parsley and additional lemon zest
1) 200g
of butter 2) 2 medium onions, chopped 3) 2 cloves
of garlic, roughly chopped 4) 750g
of beef livers, cut
into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon
of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon
of mustard powder 7) Salt & freshly ground black pepper to taste 8)
Parsley to garnish (optional)
Put 2 ladles
of curry
into each bowl, divide swiss chard, noodles, toasted spiced chickpeas, more
parsley and coconut milk between them.
This warm and / or cool salad begins with sautéed eggplant, onions, and tomatoes — seasoned with garlic and lemon rind — that are then spooned
into the middle
of a ring
of rice that has been stirred together with chopped fresh mint,
parsley, and spinach.
Instead it disintegrated
into bits and pieces
of chickpeas and
parsley.
Transfer 2/3
of curry
into a blender, add
parsley leaves and blend it until smooth.
:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black pepper handful
of parsley leaves, chopped Cut the leeks
into slices, rinse well, and steam them for about 20 minutes until completely soft.
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
And
of course I put
parsley and lemon
into damn near everything, so this potato salad has that awesome zesty flavor from fresh lemons and herbs.
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced
into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh
parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
These ground meat patties are transformed
into fun finger food, freshened and brightened with tufts
of parsley and dill.
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh
parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut
into thirds
Into a jar with an available matching lid, combine the shallot, dijon, honey, salt, a few grinds
of pepper, cider vinegar, parmesan,
parsley and give it all a little swirl.
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.
I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed
into the mix above, 3) simmered the whole thing with some
parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead
of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
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
Lovely giveaway idea (o: We usually make a very green salad made
of cucumber, semi-crushed avocado, reed or Pinkerton variety, sweet, juicy and not too oily, and heaps
of dill,
parsley, scallions, and cilantro, seasoned with just salt and lemon juice, and roll it
into Lebanese flatbread.
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
Ingredients: 1 lb Whole Asparagus (ends removed) 2 Tbs NW Elixirs # 4 Bangkok Hott 1/2 bunch Italian
Parsley 1 Lemon cut in half Jacobsen Sea Salt to taste Instructions: Once the ends
of the asparagus are removed, place
into a zip - lock bag and add Bangkok Hott and shake to coat.
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken
into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves
of crusty bread 3/4 cup fresh flat - leaf
parsley leaves
* 1 head
of cauliflower, preferably organic, bottom trimmed off and separated / chopped
into florets * 6 cloves
of garlic, unpeeled * 4 tablespoons olive oil - I used blood orange olive oil, but you could use any fruity olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons chopped fresh mint (or use fresh tarragon,
parsley or basil)
After cooking the onions for a total
of 20 minutes, add 1/2 teaspoon
of dried thyme, 1/2 teaspoon
of dried
parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup
of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups
of vegetable stock
into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
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)
Into a bowl put the chopped meat, onion,
parsley, the egg, the tablespoon
of olive oil, the grated Parmesan, a tiny grating
of nutmeg — about 1/8 teaspoon — the bread and milk mush, salt, and several grindings
of black pepper.
While carrots are steaming, mix together the dressing in a serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves
of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix
into serving bowl with the dressing / Stir in
parsley when ready to serve.
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen
of the woods mushrooms, trimmed and torn
into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf
parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
4 (12 - ounce) bags
of frozen corn, thawed 1 1/2 cups half and half 1 large onion, chopped 1/4 cup Cabot Unsalted Butter, diced
into 1/4 ″ cubes 1 teaspoon brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black pepper 5 slices thick cut bacon 3 ounces Cabot Pepper Jack (about 3/4 cup) 1 medium tomato, chopped 2 tablespoons fresh snipped
parsley 1 teaspoon red wine vinegar ⅛ teaspoon sugar
Cut
into 2 - inch lengths and place in the bowl
of a food processor with the
parsley.
- Sundried tomato salad (one
of my faves that we make almost weekly)- Cherry tomatoes, cut
into quarters - thinly sliced red onion - feta cheese - kalamata olives - chopped
parsley
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut
into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup
of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut
into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh
parsley
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-...]
Pat the
parsley dough
into a 7 - x 5 - inch rectangle on large sheet
of parchment paper.
Garlicky Cauliflower 1 head
of cauliflower, cut
into bite - sized florets 4 tbsp olive oil 4 garlic cloves, finely chopped 1 tbsp mild paprika 2 tbsp white wine vinegar salt and freshly ground pepper flat leaf
parsley, finely chopped
Grab an 8 ounce piece
of firm tofu, drain and pat dry with paper towels, cut
into 2 evenly sized steaks that are about 1/2 inch thick, and season with sea salt, freshly cracked black pepper and dried
parsley on both sides
of each steak