Sentences with phrase «on sweet vegetables»

Now there's a good reason to munch on this sweet vegetable.

Not exact matches

Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable oil, 1/4 cup sugar, salt and pepper to taste.

Try to reduce the consumption of refined carbohydrates as they cause inflammation in the skin — instead of white bread, go for gluten - free whole grain bread or choose lower G.I. carbs like sweet potato, or load up on vegetables like broccoli and asparagus and eat a smaller portion of carbs if forgoing carbs is too unpleasant.

They are in general extremely healthy as like us they eat loads of Thai vegetables and superfood spices such as fresh turmeric, galangal, etc but some vegetarians we know are what they call «junk food vegetarians» that don't have a well balanced diet and go nuts on carbs, especially sweets.

Adding berries, bananas, apples, carrots and other sweeter vegetables will make spirulina far tastier than it is on its own or with other greens.

On the Brix sweet scale, which determines sugar content in fruits and vegetables, it scores higher than the Corno di Toro and Marconi Red varieties.

This cast - iron steak recipe has what it takes to transform beef and vegetables from basic to brilliant — a pop of rosemary on the steak, an intense sear in a hot skillet and a sweet - and - sour glaze on the vegetables.

Drizzle on some olive oil and salt, mix well and roast the vegetables for about 15 mins for the onion and 20 mins for the sweet potato till they are almost done but still have some bite to them.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

I prefer to use rice vermicelli for an authentic texture, but feel free to use spiralized vegetables (like zucchini or yellow squash), or sweet potato noodles, depending on your preference.

This courgetti dish celebrates the bounty of summer vegetables, using fresh grilled corn on the cob and Piccolo tomatoes, so sweet and flavourful that they need no cooking at all.

I paired the roasted cauli with beautifully sweet roasted red pepper — Another vegetable that benefits from a stint in the oven, it gets ultra sweet and takes on a slightly smoky taste if you leave it in long enough to pick up a bit of a char.

Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Inspired by the idea of the cauliflower crust, I have worked on a grain - free vegetable based pizza, but instead of the mild flavoured cauliflower, I have substituted sweet and creamy winter squash.

Sprinkle them on soup, salad, mashed potatoes, spinach or kale, sweet potatoes, gratin, scrambled eggs, vegetable dips...

Entrées include a choice of Scallop and Lobster Pithivier served on a bed of saffron leek compote, puff pastry and caviar beurre blanc; or Beef Short Ribs with truffles, sautéed sweet breads, saffron potato purée and vegetable flan.

Enjoy our delicious balsamic and roasted vegetable salad with fire - roasted corn, roasted sweet peppers, onions, zucchini, squash, and Hass avocado slices on fresh mixed greens, drizzled with lemon agave balsamic vinaigrette.

In this pineapple veggie pizza on pita bread, the sweet fruit mingles with a myriad of fresh vegetables — the more the better.

Vary the pizza with other vegetables you may have on hand, including eggplant, sweet potato, kale, yellow summer squash, etc..

My love of food stems from family, so obviously you'll find a few family favorites, like my grandmother's insanely delicious Brinjal curry (V+GF), mom's comforting Coconut Congee (V+GF) that we eat ONLY on Good Friday, or the Vegetable Stir - fry that my sweet dad made for my vegetarian mom to thank her for cooking meat for us.

And it's also true that there are many anti-candida diets that ban sweet potatoes — as well as all starchy vegetables — while you're on the diet.

This good for you sweet and spicy roasted vegetable and tofu hippie bowl is filled with so many favorite things - sauteed greens, spiced sunflower seeds, caramelized carrots, and crispy tofu all served on a bed of millet and then topped with a tahini citrus miso dressing.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

It's covered in a sweet spicy savory sticky marinade, tossed with whatever winter vegetables you have on hand (I went with carrots here!)

Use it in place of sugar in baked goods, on top of sweet breakfasts or drizzle on roasted root vegetables.

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.

The cinnamon and chile on these sweet potatoes are one of my favorite spice mixtures for root vegetables; neither one is over-powering and they lend such a unique profile to everything from parsnips to rutabaga — seriously try it.

Because if you don't have Brussels sprouts or if you don't like this green veggie, you can roast another vegetable like sweet potato, carrot, butternut squash, beets and so on.

Before you envy my parents having a child content to munch on spinach, sweet potatoes, peas, tomatoes, or other fresh produce procured in our family vegetable garden, they also lived through my angst - filled adolescent years, and I'm sure they'll remind you that it all evens out in the end.

Easy to throw together with almost any vegetable or fruit you have on hand — yes, a galette can be savory or sweet — the galette is a foodie's secret weapon.

This healthy take on shepherd's pie is awesome, because it has my favorite vegetable of all time — sweet potatoes!

Toss the sweet potato wedges in just enough vegetable oil to coat them, then lay them out on a baking tray and roast at 200 °C / 400 °F / gas mark 6 until golden and crunchy.

Center one sweet potato half on fruit and vegetable skewer; attach to Spiralizer.

Roasted vegetable guacamole — this slight twist on the beloved avocado dip is bursting with lovely charred flavors of sweet caramelized onions, tomatoes and jalapeños, smoky cumin, and bright citrus and floral notes from the lime and cilantro.

Add vegetables and sweet onion and let sit until slightly softened and pickled; ideally you want these to sit at least 1 hour, but if you are short on time, 10 minutes and massaging gently to soften a bit will get the job done.

I think in the future I would focus on quick - cooking grains combined with easily sautéed vegetables, like beets, peppers, sweet potatoes, onions and greens.

Chili and Cheese Stuffed Sweet Potatoes on a budget: What you need for 1 serving: 1 baked sweet potato, 2/3 cup turkey or vegetable chili (store bought or homemade are both fine), 1/4 cup shredded cheese How to make it: Cut into the baked sweet potato (but not all the way through) to create an opening.

On their own or alongside other root veggie chips, these crispy discs of carrot are one of the best ways to bring out the natural sweet flavors of the vegetable.

6 cups peeled and chopped root vegetables (I used 4 parsnips, 1 turnip, and 1 sweet potato — carrots and rutabagas are on the list for next time) 3 tablespoons olive oil Leaves from 4 sprigs of fresh thyme Salt and pepper

I found this no trouble to pull together on a weeknight, but would recommend that you check your vegetables early, as my carrots and sweet potatoes were cooked nicely after just 15 minutes (although my burner does run a little extra hot).

Fruit and vegetables are also getting the smoky treatment: charred or roasted vegetable sides, charred fruits as dessert toppings, and even smoked avocado, sweet corn and coconut are popping up on menus.

savory getaway run + picnic muffins, makes 6 jumbo size muffins The vegetables in these can be easily changed up depending on what you have, but I find that adding just a little sweet apple really rounds out the savory flavors.

Although she focuses on sweets in her books, her blog also includes a number of fresh, savory dishes highlighting vegetables as a main ingredient.

Pin It This summery salad is twist on the traditional Cobb, incorporating grilled vegetables such as sweet corn, asparagus and potatoes, juicy grilled peaches, fresh mozzarella and a lemony pesto vinaigrette.

When the broccolini and sweet potato are done roasting, remove from the oven and toss vegetables with cherries and hemp seeds directly on the baking sheet.

4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper, finely diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional

We grow a full line of seasonal produce with a focus on specialty sweet & hot peppers and Italian vegetables like fennel, broccoli rabe and radicchio.

Refined and modern vegetable takes on comfort food classics take center stage on the menu, including: Buffalo Hen of the Wood mushrooms (in the style of buffalo wings) with German purple sweet potato salad and house (dairy free) blue cheese; Ginger Rice Congee, a vegan version of a Filipino rice pudding dish called Lugaw with sautéed shiitake and pink oyster mushrooms, spinach and jasmine rice; Orzo Alfredo inspired by fettucine alfredo with broccoli purée and sun - dried tomato - chili paste; Fennel Tartine, caramelized fennel, cashew crème and orange supreme on Sullivan Street Pullman bread; and the P.S. Burger, a Beyond Meat patty on Sullivan Street pane di patate (potato roll) accompanied by house made queso and thousand island dressing.

Water as needed with 2 teaspoons salt 1 1/2 pounds peel - on russet potatoes 2 tablespoons vegetable oil 2 medium onions, thinly sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled eggs, peeled and sliced 1/4» thick 4 tablespoons butter melted ⅛ teaspoon freshly ground pepper, or to taste salt, as needed 1 teaspoon sweet Hungarian paprika, plus as needed for garnish Chopped fresh parsley, as needed, for garnish