Sentences with phrase «own vegetable stock»

Unsalted butter $ 3.49 1 large white onion $.99 2 heads garlic $ 1.50 1 package fresh rosemary $ 1.49 16 ounces white mushrooms $ 3.60 5 cups chicken or vegetable stock $ 3.59 Two baguettes $ 4.60

Bring the vegetable stock to a boil, adding salt, garlic and thyme.

2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper

Then add chopped tomatoes and vegetable stock and let simmer under a lid for 15 - 20 minutes.

2 tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea salt

1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock juice of 1 lemon sea salt to taste olive oil smoked paprika

1 pound firm tofu 1 cup vegetable stock Pinch salt 1 clove garlic, minced 1 teaspoon thyme 1 teaspoon freshly ground black pepper Jerk Sauce (see recipe)

If the stew seems too thick, add the remaining 1 cup (250 ml) of vegetable stock.

I usually use vegetable stock instead of water to add some flavor!

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)

Ingredients: Garlic, onion, olive oil, ham, carrots, potatoes, bell pepper, leek, vegetable stock, cream, milk, fish...

It contains honey, apple juice, vegetable stock, heavy cream and it is spiced with curry and nutmeg mixed into pumpkin and butternut squash base.

Stir in pasta, beans, tomatoes, and vegetable stock and cook about 15 - 20 minutes or until pasta is cooked.

depending on your preferred thickness, add the other 1/2 cup of vegetable stock.

(Just be careful with store - bought vegetable stock; sometimes its dark color will leave you with a muddy - hued soup.)

;) Oh I did make one adjustment, I had chicken stock on hand so I used that, not vegetable stock.

Leave out the chicken and substitute vegetable stock to make this vegetarian.

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

I tried to make this but my vegetable stock (Fresh Market brand) is brown so made everything brown and yucky looking.

For some reason, I'm never entirely pleased with my homemade vegetable stock.

3 lbs beets 3 Tbsp olive oil 1 medium onion diced 2 Tbsp butter Salt and pepper 1 litre of vegetable stock

Filed Under: American / Western, Anjana's Recipes, Fall & Winter, Indian, Soups & Salads, Vegetarian Tagged With: autumn, butternut squash, chicken stock, comfort food, cream, dairy free, easily chop buttermut squash, roasted seeds, squash soup, vegetable stock

This Warming Chilli, Chickpea and Lentil soup using the homemade vegetable stock * I made yesterday is wonderfully filling and at around 250 calories per portion is ideal for a supper dish on fast days on the 5:2 Diet which I am doing again just for January then it's 6:1 to maintain.

Add the tomatoes, vegetables stock, 1/2 cup of water, bay leaf and salt.

Always start with a base broth — beef, chicken or vegetable stock.

Simply throw all the ingredients in a pot, pour some water or vegetable stock on top, and turn up the heat.

She braised vegetables like squash, carrots, potato, green beans and red pepper.then added a vegetable stock and let the vegetables and stock simmer for about an hour.

This is not a vegetarian version but you can omit the bacon and use vegetable stock as well.

For the stock, I've used Rapunzel vegetable stock bouillon.

Place in a pot with the vegetable stock

In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste.

Filed Under: Cleansing, Detox, Detoxification, Healthy Eating Tagged With: Detox, detox soup recipes, detox soups, detoxification, liver detox, raw soup, vegetable stock

TO MAKE THE BRINE Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries and candied ginger in a large stockpot over medium - high heat.

Making homemade vegetable stock doesn't have to be complicated or cost a lot of money.

The result is a lightly flavored vegetable stock, and it freezes well, too.

250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted

I also used salted vegetable stock.

Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.

Didn't put any butter in with the bok choy, and used tofu in place of cod and vegetable stock instead of chicken stock as I wanted this a vegetarian dish.

2 cups chicken or vegetable stock 3 - 4 cups water 1 bay leaf 2 sage leaves 1 sprig fresh thyme, leaves removed, stems discarded a dozen medium cloves of garlic, smashed peeled, and chopped 1 teaspoon fine grain sea salt

Pour in 2 cups of vegetable stock and stir to thicken.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Place the vegetable stock into a medium pan over medium high heat.

Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish

I sauteed a bit of red onion, garlic, bok choy and mushroom in a skillet then transfered the veggies into a pot with 1/2 cup uncooked quinoa, 1/2 cup cooked chickpeas, 1 cup vegetable stock and some spices (basil, anise seed, cayenne pepper, S&P).

1) Cook the Quinoa in a vegetable stock and add in some salt.

The sauce was a compote of diced tomatoes and onions, simmering in the remains of the fish juices, mixed with cream, white wine, vegetable stock and spicy paprika powder.

Add vegetable stock and oat milk, roasted sunchokes, garlic and herbs.

I used a combination of vegetable stock and clam juice since no fish bullion could be found.

I did make one substitution: I used chicken stock rather than vegetable stock.