Sentences with phrase «sized celery stalks»
2 filets of salmon (1/2 pound each) 2 heads of boston lettuce or 1 box of mixed baby greens 4 radishes 1/2 pint of cherry tomatoes 1 cup of Castelvatrano or Cerignola olives 1 bunch of asparagus 1 head of corn 3 eggs 1 box of small sweet peppers Olive oil Sea salt Grapeseed oil / Butter 1/2 cup of soy - free veganaise 1/2 red onion, minced 1 bunch of dill, chopped 1 tablespoon of dijon mustard Juice of 1/2 lemon 3 medium - sized celery stalks, minced
http://www.bonberi.com/ Not exact matches
6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper
Ingredients Apples — 3 medium (Granny Smith recommended) Celery — 4 large stalks Ginger Root — 1 thumb sized chunk Lemon — 1/2 fruit (peeled) Orange — 1 fruit (peeled) Spinach — 1 cup packed Directions Peel the lemon and orange, but not the apples or ginger.
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped
Healthy Recipes: 10 Days of Healthier Thanksgiving Recipes Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chicken...
Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste
4 cobs of corn, cooked and cut from the cob (save the water you boil the corn in to use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
3 cloves of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks of celery, chopped 1/2 medium sized onion, diced 2 tsp of oregano 2 tsp of dried parsley 1 tsp of cumin 1 tsp of onion salt 1 pinch of red pepper flakes 1 crushed bouillon cube
2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon fine grain sea salt
3 tablespoons olive oil 4 - 5 cloves garlic, minced 1/2 medium yellow onion, chopped 1 stalk celery, minced 1 teaspoon crushed red pepper, or to taste 2 teaspoons dried thyme 1 teaspoon dried marjoram 1/2 cup red wine Two 28 - ounce cans diced tomatoes Ample handful fresh basil, chopped into medium - sized pieces 1 cup low - salt vegetable broth
1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks celery (about 1/2 pound), sliced on an angle into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and sliced on an angle into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for serving
2 cloves of garlic, minced 3 small shallots, thinly sliced 4 cups of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks of celery, thinly sliced 1 head of broccoli, cut into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)
I'm in love with the chickens from Smith & Smith Farms 1 medium size with onion 2 carrots 2 celery stalks 1 roma tomato 1 head of garlic 3 - 4 sprigs of thyme 2 - 3 sprigs of fresh oregano 1 teaspoon dry epazote or mint 1 tablespoon of salt 1/4 teaspoon black pepper
Sauce 5 medium - sized tomatoes 2 stalks of celery 2 cloves of garlic 1 handful of fresh parsley (or 1 tsp of dried) 3 tbsp of tomato paste 1 tsp each of dried basil, oregano & onion powder salt & pepper to taste
1.5 medium sized Avocado 2 stalks of Celery, finely chopped 1 large handful of roughly chopped Cilantro 1 small handful of roughly chopped Mint 1.5 cup Coconut water 1 cup cold water 1 small tsp of Himalayan salt / Celtic sea salt 1 tsp freshly ground Black pepper Some fresh garden cress for decoration and final flavor touch
3 chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot Cubed Hot Sauce
8 to 10 medium - sized potatoes (yellow or red) 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 cup vegan mayonnaise, such as Vegenaise or Nayonaise 2 tablespoons yellow mustard 1 tablespoon balsamic vinegar 1 teaspoon sugar A dash of red pepper A dash of seasoned salt Pepper to taste 1 celery stalk, diced 2 large dill pickles, diced 5 scallions, diced 1 3.8 - ounce can sliced black olives 1/2 cup finely chopped parsley A dash of paprika
2 TBSP butter 1/2 cup extra virgin olive oil 4 lbs tomatoes, peeled * and sliced in half with stems removed 3/4 tsp sea salt 1/2 tsp fresh ground black pepper (optional) fresh sprigs of thyme, oregano or rosemary 1 medium sized yellow onion, diced 2 stalks celery, diced 5 medium sized carrots, diced 3 cloves garlic, minced 2 cups chicken (or vegetable) stock 1/3 cup fresh basil leaves, chopped 3/4 cup heavy cream
Add to Blender: 1 stalk celery 1 avocado 1 - 2 apples (more for sweeter) 1 - 2 medium sized chunks of fresh ginger, peeled 1 lemon, quartered and de-seeded
1/4 cup blueberries, touch of goji juice (obviously added strait to juice) 2 - 3 green apples, 3 - 4 celery stalks, 1 - 2 cucumbers, 1/4 -1 / 2 inch Ginger root, lemon and lime one of each, bundle of kale depending on size of bundle, 1/8 cup parsley, and then I mix in a scoop of hemp protein!
1 thumb size piece of ginger, 1/2 lemon with rind, 3 medium apples, 4 stalks celery, 1 peeled orange, and 5 cups Spinach.
2 stalks celery, chopped 1 medium bell pepper 1 - 2 cups of chard, spinach or another leafy green vegetable 1 cup of pumpkin 4 cups of meat, chopped into bite - size pieces — leftover turkey, chicken, steak, pork tenderloin or ham works best here
TURKEY PUMPKIN QUINOA CHOWDER Prep Time: 30 mins Cook Time: 1 hour Total Time 1 hour 30 mins Serving: 6 Ingredients 1 whole chicken 12 cups water 1 medium pie pumpkin, peeled, seeds removed and cut into bit - sized chunks 1 onion, diced 1 cup quinoa 3 stalks celery, diced 2...
3 carrots, sliced 2 large potatoes, cut into bite sized pieces 2 stalks celery, chopped salt and pepper parsley Noodles (I like to use egg noodles or tiny pasta noodles)
Serving size 2 muffins for women 2 lbs ground turkey (or chicken) 3 egg whites 1 cup quick cooking oats 1/2 tsp ground cumin 1/2 tsp dried thyme 2 tsp dry yellow mustard 2 tsp black pepper 2 tsp chipotle pepper spice 1 tsp salt 2 tbsp garlic powder (2 cloves minced) 1 small onion (finely chopped) 2 celery stalks (finely chopped)
2 tbsp extra virgin olive oil 2 medium Yukon Gold potatoes, cut into 1/2 - inch cubes 2 large carrots, sliced in 1/2 - inch rounds 1 celery stalk, sliced 1 medium onion, chopped 2 garlic cloves, finely chopped 1 cup fresh or frozen peas (add frozen after cooking other ingredients) 1 cup fresh or frozen corn kernels (add frozen after cooking other ingredients) 1/2 small head broccoli, cut in bite - size pieces 3 cups fresh or 1 cup frozen spinach (add frozen after cooking other ingredients) 1 cup uncooked barley 1 6 oz.