Sentences with phrase «on some celery for»

Not exact matches

On Wednesday, the site featured one recipe for marinated celery salad with chickpeas and parmesan and another for braised chicken with artichokes and olives.

Substitute celery for the jicama, add oranges or apples, and you have a lower - fat take on a Waldorf salad.

I find one pound of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added green pepper; I typically use three cans of diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp chili powder i use ground ancho chilis.

for the lentils: a few tablespoons of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)

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.

Back to the recipe here — You can always sub ingredients for what you have on hand like other veggies (celery, zucchini..

This recipe for cream of celery root soup is a 30 minute Grand Prize Winner from the Fast & Fresh Time Trials Recipe Contest, hosted here on Go Dairy Free, and sponsored by So Delicious Dairy Free.

Add the broth, celery soup, rosemary and bay leaves to the slow cooker, stir, cover and cook on low for 6 - 7 hours.

We dip carrots and celery in it, and it has been part of our salad du jour for weeks on end.

Add in carrots and celery and cook for 5 minutes on medium heat.

Thinking of subbing the celery for small diced broccoli as that's what I have on hand.

One batch was as called for on the recipe and the second batch I took out the onion and celery.

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Serve these up with some celery sticks and bleu cheese dressing on the side for dipping.

Whether you cleanse for 1, 3 or 5 days, you should only consume the soups and broths — but you can snack on pumpkin seeds, almonds, cucumbers and celery if you really feel the need.

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

In a large pot heat the olive oil on low and sauté the onion, garlic, celery and carrots for 5 minutes, while stirring occasionally.

Add 1 cup of water, cover the pot and cook on medium - low for about 15 - 20 minutes or until celery root is soft.

My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.

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Enjoy our cream cheese style spread on celery stalks for an easy snack, or plate our ricotta - filled ravioli at your next dinner party.

I've also found a deeper appreciation for the classic French mirepoix (carrots, celery, and onion) and I've been using it quite frequently while on the AIP.

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.

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)

chicken, quartered, skinned, and most of the fat removed (I used a combination of chicken thighs and drumsticks; I left the skin on and removed it after cooking the stew) * 1 tablespoon sea salt for seasoning, plus extra to taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay leaves * 2 large celery stalks * 2 lbs.

first fry some garlic, ginger, ground coriander, turmeric powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.

Add the garlic, celery, onion, and jalapeno pepper, and cook on medium heat for 3 - 5 minutes or until softened.

I followed the recipe pretty closely with the exception of subbing in leek for celery because that's what I had on hand, using homemade bone broth for a boost of nutrients and adding in some gelatin at the end for a little protein power.

For the soup version, I am adding potato, a little carrot and celery (very finely chopped), and whatever herbs I happen to have on hand.

For low fodmap: add the olive oil and onions and cook for several minutes, remove the onions, then add the celery and cook them and continue on with directioFor low fodmap: add the olive oil and onions and cook for several minutes, remove the onions, then add the celery and cook them and continue on with directiofor several minutes, remove the onions, then add the celery and cook them and continue on with directions.

I cook my chicken on stove top with onion and celery, s & p, added bouillon for deep flavor.

As a kid, I slathered it on saltines alongside chocolate milk during cartoon - drenched Saturday mornings; I ate it in sandwiches for lunch throughout my teen years; once I acquired my own kitchen in which to experiment in my 20s, I packed it into celery hollows for snacks, baked it in cookies, muffins or the occasional Rice Krispie square; later, I ate it straight out of the jar for an immediate PMS pick - me - up, or after a late night when I was too tired to cook.

In a medium - sized soup pot, on medium low temperature, add the olive oil, onions, celery and saute for 3 - 5 minutes until translucent and softened.

Fish heads and carcasses — about 1 pound for a small batch of stock 1 onion, coarsely chopped (I left the skin on) Additional vegetables such as carrot or celery 1 - 2 cloves garlic Several sprigs parsley Splash of vinegar Cold filtered water (2 - 3 quarts)

Just a tablespoon of organic almond butter spread on toast, bagels, celery sticks, or crackers makes for a quick and satisfying snack.

In addition to the usual players (carrots, onions, celery), this loaded take on traditional matzo ball soup also features fennel and kale for a hearty, healthful bowl.

I have been making this simple cream of celery soup weekly in my Instant Pot, but I have also included directions for simmering it on the stove top too.

It worked on this recipe for us — the preschooler still asks for celery soup (a kid who up until then, didn't like celery and wasn't enthusiastic about soup).

I followed the recipe exactly except for subbing the celery with green bell pepper, since that's what I had on hand.

In a large pot heat the olive oil on medium heat and add in the diced onions, celery and mushrooms and cook for approximately 5 minutes until the veggies have softened.

4 tablespoons unsalted butter, divided 1 1/2 pounds shells - on shrimp, peeled and deveined (shells reserved for stock) 1 large sweet onion, diced 1 medium carrot, diced 1 rib celery, diced 1/4 cup brandy or white wine 1 tablespoon tomato paste 2 plum or roma tomatoes, skins removed, chopped 1/2 cup uncooked rice (basmati is nice) 3 sprigs of fresh thyme, leaves only

Besides putting it on toast, crackers, celery sticks and apple wedges, I've been adding a spoonful to my smoothies in the mornings for the extra nutritional benefits.

I have it on toast rice cakes, celery multi-grain bread, wraps and it can be eaten as a savory or a sweet protein source, by adding vegies in a wrap with Hippie butter or honey, mango butter any dried fruits nuts for a sweet snack.

Add the onion, carrots, celery and swede and allow to sweat gently (with lid on) for 15 — 20 minutes.

To be on the safe side, get two celery root heads, especially if you are making this for more than 4 people.

For a complete grainless or paleo snack you can put it on flax crackers or celery sticks.

I never buy celery because I don't like spending money on an item I hardly use, but knowing I can make this out of something I usually throw away gives a whole new perspective, and I'm sure I'll find lots of new things to sprinkle it on; thanks for the suggestions and the recipe!

My mother in law taught me to save the leaves of celery and lay them out to dry for a few days on a paper towel on the kitchen counter.

For a grown - up play on a childhood favorite, grill celery, fill it with almond butter and top it with vinegar - soaked raisins.