I used cilantro instead
of parsley just because that's what I had at home.
I used cilantro instead
of parsley just because that's what I had at home.
Not exact matches
Minced
parsley root and sunflower seeds take the place
of the grain here; it holds together
just like sticky rice, and even looks the part!
So if you can't get basil for a good price,
just get a bunch
of parsley for really cheap at the grocery store.
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.
The rich, sweet sauce created by braising the duck with dried fruit and a whole head
of garlic gets brightened
just before serving with a dose
of capers, lemon juice, and
parsley.
Made with
just a handful
of ingredients — olive oil, garlic, red pepper flakes,
parsley, pasta and Parmesan — I serve an oversized bowl
of these oil - coated noodles alongside a hearty kale salad and no one seems to mind that I may have omitted adding any meat.
Of course, you can also
just use
parsley here if you like it more than I do.)
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I
just grate up a white hamburger bun) 1 large clove
of garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried
parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices
of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
It includes dried cranberries, toasted walnuts, chopped apple or celery, and
just a touch
of dill and
parsley.
I kept it simple and
just mixed equal parts cream cheese and crumbled blue cheese, added a bit
of onion powder, some chopped fresh
parsley and salt and pepper to taste.
Bacon mushroom galettes with broccoli and cheese: flaky, crisp pastry melts in your mouth to give way to a burst
of crisp bacon, gooey cheese, soft yet firm mushroom and broccoli pieces, with a hint
of parsley that
just binds everything together in a fresh little bow.
I know a lot
of people use curly
parsley in tabbouleh (and I'm happy to eat it that way) but I
just find flat leaf to be a little bit milder and more tender, and I use it in so many things it ends up being the only kind I buy.
You wouldn't think a little herb could pack such a big punch
of nutrition, but as it turns out,
just 1/2 cup
of parsley has more than half your day's dose
of vitamin C. Where did that come from, Parlsey?!
Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple
of minutes / When stock is
just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped
parsley, grated cheese and taste for salt & pepper.
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
That's
just a little bit
of parsley in the photos above.
I immediately thought
of parsley as a substitute for the cilantro, but I wasn't sure what it would taste like, so I whipped up a batch
just now.
Ready in
just a couple
of hours, juicy pork tenderloin with a side couscous salad featuring a delicious
parsley vinaigrette for spooning over the couscous and the pork.
You
just combine sliced mushrooms with fresh
parsley and a combo
of lemon juice and extra virgin olive oil.
There are
just a few ingredients: two packs
of brown and white portobello mushrooms; a head
of garlic; and a bunch
of fresh
parsley whose fragrance I simply adore.
Hi Sara — Since this chicken is pretty strongly flavored because
of the bacon & cheese, I'd
just do a simple steaming for the broccoli and the potatoes simple butter and
parsley — you can't go wrong there!
Honestly,
just a bunch
of chopped
parsley would be wonderful as well.
There are tons
of variations to this sauce, and I used one
of the most basic versions —
just parsley and garlic.
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.
My pantry was missing a few ingredients, so I made do with what I had available: — Instead
of arugula, I subbed baby kale and
parsley from my garden — Instead
of white wine vinegar, I used tangerine balsamic from a local artisan — Instead
of sour cream (mine was growing blue hair, oops), mayo (
Just to share ideas for how to compensate) Thank you for this delicious and healthy dish!
I found some chunks
of cooked potato and
just a bit
of fresh Italian
parsley.
Just tried this today, but with a can
of «pureed» tomatoes, and
parsley instead
of cilantro and it turned out AMAZING!
1 large onion 1 cup
of red or white wine (or water) 2 cups water 3 garlic cloves 1 bunch
parsley (about 1/2 cup chopped) 1 stalk rosemary (
just leaves) 4 cans (15 ounce) whole ORGANIC tomatoes, salt - free 2 cans (6 ounces) ORGANIC tomato paste pepper to taste (no salt is necessary)
This sturdy casserole
of eggplant, bell peppers, garlic, tomatoes, olives, capers and
parsley can be assembled ahead
of time, but don't sprinkle with bread crumbs until
just before baking.
2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was
just no reason to use 6 for the two
of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped flat - leaf
parsley Warm pitas, for serving
This recipe has a creamy, flavourful hummus,
of course, but it also includes everything on the plate — there's a bit
of parsley salad and roasted cauliflower to make this a complete meal, too (
of course, vegans can
just skip the poached egg).
Add chopped
parsley and Parmesan shavings to the couscous and add
just enough
of the vinaigrette to lightly coat ingredients.
If you'd like,
just before serving you can add a few additional
parsley leaves on top
of the soup as a colorful garnish.
I made a batch
of the salad dressing and took it out on a 3 week sailing trip... made the recipe without lemons or onions and also without
parsley because I
just didn't have those things...
just tomato, mint, and dressing and still delicious.
Ingredients half a medium celeriac, peeled and julienned 2 tablespoons lemon juice 5 - 6 tablespoons vegetable cream (I used almond cream) a few fresh
parsley leaves, cleaned and chopped 1 teaspoon truffle paté (a paté
of black summer truffle in olive oil, with no added ingredients) hazelnut oil, to taste whole sea salt,
just enough to -LSB-...]
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.
Just a few ingredients like fresh lemon, nutty Parmesan, a quality extra-virgin olive oil, and a sprinkling
of parsley are all these Brussels sprouts need to shine.
Sprinkles
of Parsley - OMG how did I not see this earlier?!!
Just printed the recipe and have to make it ASAP.
Perhaps I should have cooked them a little less, but it didn't matter / In a small, ovenproof pan, heat 1 t olive oil, add 1/3 C pumpkin seeds and a pinch
of salt / Place in the 425 degree oven, along with the squash, for
just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most
of the pumpkin seeds to quinoa / Chop cilantro and
parsley, add to bowl
of quinoa.
Ingredients 200 g cooked lentils 200 g pomegranate kernels whole sea salt,
just enough to taste extra virgin olive oil, to taste the juice
of half a lemon 2 tablespoons apple vinegar 1 tablespoon rice malt syrup 1 teaspoon cumin powder 1 teaspoon coriander powder a large handful
of fresh
parsley, cleaned and chopped Makes -LSB-...]
The simple dressing with lemon juice and olive oil is
just perfect to tie all the flavors together with lots
of fresh
parsley and a little bite from the red onion.
I hate wasting food, the guilt weighs heavy on me even if I am
just throwing away a half - used bunch
of wilted
parsley.
1 tbsp olive oil 1 large onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half
of this, I
just had so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped
parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package directions
I
just made some
of this last week next to some chowder with some thick lager, and smeared it all over with salted
parsley butter.
Since eating these leftovers was something I
just had to do, I decided to make some delicious roasted garlic bread with
parsley and oregano to bring a little joy to a sad plate
of food.
In the bottom
of a pot with a steamer attachment (or
just the bottom
of a pot if you don't have a steamer), combine 1 1/2 cups water, the wine, the sprigs
of parsley, and the peppercorns.
Next, stir in the diced potatoes, 2 cups fresh corn, oregano, thyme,
parsley and 3 cups
of vegetable broth;
just enough broth to cover the potatoes.
Yes, the potato starch gets mixed in and it's
just a small handful
of parsley.
Now that I'm older and wiser, I understand that although delicious and nutritious as all heck, a plate consisting
of mostly
parsley just isn't enough to sustain me.