Sentences with phrase «rest of your parsley»

When it's all done, stir in the rest of your parsley and a bit of fresh lime juice.

Not exact matches

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.

Once the rest of the milk is added and the quinoa has a light creaminess to it, add the cooked lentils to the pot, along with chard and parsley.

When I first started cooking I would get annoyed at buying a bunch of parsley for a recipe and then not knowing what to do with the rest of it.

Chop the garlic, 1/4 cup of the preserved lemon, the rest of the cumin, half of the remaining parsley, and a pinch of salt together to mix.

I added the rest of the bunch of cilantro and parsley to the «side sauce» to try to thicken it up like the photo.

Reserve half of the beans and place the rest in a food processor along with the tomatoes, scallions, cilantro or parsley, dill, and olives.

Add in the rest of the meat sauce ingredients: parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, apple cider vinegar, sugar, salt, pepper, oregano, basil, thyme, ground cloves and two bay leaves.

Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.

/ Pour half the hot soup over the herbs / Place lid on the blender, holding lid with a towel, blend at low then high speed until smooth / Pour into a second pan, puree the rest of the herbs and soup base in the same way / Return it all to the stove and reheat, but do not simmer or soup will lose its bright color / Garnish with a few reserved sorrel leaves, parsley, chives and a little cream if that sounds good.

Add the sweet potato to a food processor fitted with an S blade, along with the rest of the ingredients (except the parsley and other garnishes): tahini, mustard, lemon juice, cinnamon, cardamom, cayenne, coriander, ginger, date, black pepper and salt.

To serve more people add the rest of the head of romaine, another apple, more parsley, and lemon juice.

Sprinkle the rest of the chopped walnuts, parsley, lemon zest and black pepper on top of the muhammara.

Ingredients For the avocado cauliflower steaks: 1 large head cauliflower 1/4 ripe fresh, California avocado (Note: you will use the rest of the avocado in the gremolata) 1 teaspoon freshly squeezed lemon juice 5 — 6 teaspoons cold water Salt and Pepper, to taste For the avocado gremolata 1/3 cup finely minced flat - leaf parsley Zest, finely grated, of 2 lemons 5 cloves garlic, crushed and finely minced 3/4 avocado, finely chopped Squeeze of lemon juice Salt, to taste

1 onion, chopped 1 large carrot, chopped 1 stick celery, chopped 1 tablespoon olive oil 1 large tomato, chopped 1 cup freekeh, rinsed 1.5 l vegetable stock — eg Marigold bouilllon Juice of 1/2 lemon Flat leaf Parsley, chopped 250g shiitake mushrooms, stalks removed, rest of mushroom thinly sliced 4 salmon fillets

I used a food processor to mince the parsley and then blended the rest of the ingredients together.

2 cups water OR 1/3 cup canned coconut milk and 1 2/3 c water 2 shakes of salt (cuts the bitterness of the greens a little) 1/2 tsp vanilla 1/4 tsp stevia glycerite or to taste 2 tsp cocoa powder OR 1/2 lemon or lime, reamed Fill blender rest of way with greens — kale, spinach, chard, boychoy beet greens, turnip greens or a mix or I use 1/2 a bunch of parsley and some spinach.

In a large mixing bowl, combine the rest of the chopped parsley and the lemon juice.

We've been making this smoothie recipe at the Parsley office around the 3 pm slump lately; it keeps our energy up, our brains focused for the rest of the afternoon, and our bellies full, which guarantees we don't ransack the fridge when we get home.

The rest are: Ocean Fish Meal, Pearled Barley, Canola Oil (preserved with mixed Tocopherols), Dried Eggs, Natural Flavors, Flaxseed, Choline Chloride, Taurine, Potassium Chloride, DL - Methionine, Salmon Oil (preserved with mixed Tocopherols), L - Carnitine, Dried Chicory Root, Carrots, Pumpkin, Apples, Cranberries, Blueberries, Broccoli, Parsley, Spearmint, Almond Oil (preserved with mixed Tocopherols), Sesame Oil (preserved with mixed Tocopherols), Yucca Schidigera Extract, Dried Kelp, Thyme, Lentils, Vitamin A Supplement, Vitamin D3 Supplement, Vitamin E Supplement, Zinc Sulfate, Niacin, Ferrous Sulfate, L - Ascorbyl -2-Polyphosphate (Source of Vitamin C), Calcium Pantothenate, Thiamine Mononitrate, Copper Sulfate, Riboflavin, Pyridoxine Hydrochloride, Manganese Sulfate, Zinc Proteinate, Folic Acid, Calcium Iodate, Manganese Proteinate, Copper Proteinate, Sodium Selenite, Biotin, Vitamin B12 Supplement, Rosemary Extract,, Dried Lactobacillus Acidophilus Fermentation Product, Dried Enterococcus Faecium Fermentation Product, Dried Lactobacillus Casei Fermentation Product.