Sentences with phrase «sliced celery»

Mom made Pea Salad with peas (canned in pre-frozen box days, and fresh blanched if she had them), diced apple, very thinly sliced celery, very small cubes of cheese, if time permitted, coursely if not, sliced green onion tops, and the same dressing.

Add a diced yellow onion, some sliced carrots, sliced celery ribs, some salt and pepper and cook until fragrant, about 2 minutes.

Now, add the steamed [and chilled] broccoli, as well as half a diced apple, your toasted and chopped almonds, a sliced celery rib, some chopped parsley, and a handful of dried cranberries.

2/3 cup chopped red onion 1/2 package fresh sliced mushrooms 1/3 cup thinly sliced celery 1 cup diced fresh tomatoes (You can also substitute diced canned tomatos or a good quality pasta sauce.)

A mashed avocado, finely diced tomato, lemon juice, and whatever herb the child enjoys will be a fun way to eat the sliced celery, red pepper, carrots and cucumber.

- If peanut butter is a favorite sandwich ingredient with your child, stretch the high - fat food with peanut - butter - plus - filling: Stir in chopped apple, crushed pineapple, sunflower kernels, sliced celery, shredded carrot or raisins.

Combine the cabbage with shredded carrots, sliced celery, sliced radishes (the health salad above)

Add the balsamic vinegar, tomato paste, low sodium beef broth, dried thyme, sea salt, dried rosemary, cubed yukon gold potatoes, cubed sweet potato, sliced carrots, and sliced celery.

But dried tofu, whose flavor is concentrated and often smoky, is incredible cold, as a kind of salad tossed with chili oil, vinegar, thinly sliced celery, crushed peanuts, and maybe even a little white sugar.

Next time I'm thinking I might add bit of thinly sliced celery here for some extra crunch.

1/2 cup udon noodles, broken into thirds 1/2 cup thinly sliced carrots 1/2 cup thinly sliced celery 2 Tablespoons minced red onion 1/2 cup minced, baked tofu (Wildwood makes great baked tofu) 1 Tablespoon nutritional yeast 1 teaspoon garlic powder

4 cups roughly chopped carrots 2 cups cubed white or sweet potatoes 1/4 cup olive oil 1/2 cup roughly chopped onions 1/2 cup sliced celery 4 - 6 cloves roughly chopped garlic 2 teaspoons each dried ground mustard, sage, thyme, and caraway seeds Salt and pepper to taste 2 - 3 cups vegetable broth 1/2 -1 cup almond milk

But it was delicious in a salad made with thinly sliced celery, fennel bulb, kalamata olives and parmesan cheese.

3 cups cooked beef, cut up in bite size pieces 1 cup chopped onion 1 cup thinly sliced celery 3 coarsely chopped tomatoes 1 1/2 cups shredded Swiss cheese 2 1/4 cups milk 1/4 cup melted butter 5 large eggs 1 1/4 cups baking mix 1/2 teaspoons garlic salt OPTIONAL

Throw in thinly sliced celery for extra crunch and bite and you're set.

Place 6 to 8 pounds beef bones, 2 cups diced yellow onions, 1 cup sliced carrots and 1/2 cup sliced celery in roasting pan.

I added some thinly sliced celery and used the sliced almonds on top.

In a large bowl, mix together the bread and baby capers, plum tomatoes, sliced onion, cucumber, sliced celery, basil leaves, and black olives, and toss with the dressing.

1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish

1/3 cup fat - free mayonnaise 1/3 cup fat - free plain yogurt 1 teaspoon lemon juice 3 cups chopped cooked chicken breast 1 medium red apple, diced 1 cup red grapes, halved 1/2 cup sliced celery 1/2 cup toasted pecans, chopped 1/4 teaspoon salt 1/4 teaspoon pepper

2 1/2 lbs red, purple and yellow potatoes 1 cup Ranch dressing 1 tablespoon Dijon mustard 1/4 cup sliced celery 1/4 cup chopped onion 1/4 cup pimentos 2 hard boiled eggs coarsely chopped chives for garnish

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

Sliced celery and walnuts add some great crunch.

It had bits of chestnuts and sliced celery for crunch.

The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix).

I like to add a shredded carrot and sliced celery and diced onions... too.

I used fresh cut corn, grape tomatoes and sliced olives, but you might like any of the following produce: sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)

Chop onion, bell pepper, and slice celery.

Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice.

Thinly slice the celery stalk and scallion and add to the small bowl.

Rinse, trim, and slice the celery and scallions; combine them in a large bowl.

Slice the celery into thin slices, discarding the bottoms.

Thinly slice the celery and scallion and add to a medium bowl.

Dice the onion, slice the celery and carrots in 1/4 inch rounds, drain and rinse the beans, mince the garlic, chop the kale into 1 inch ribbons.

Rinse, dry, and slice the celery stalk into 1/4 inch thick strips.

Prepare your vegetables: slice the celery, bell pepper, carrot, and chop the onion.

Then slice the celery into 1/4» slices and add both to the broth.

Not exact matches

Arrange the rest of the potato, sweet potato, and celery root slices on top in a spiral.

I made a goal this month to eat more veggies, especially raw ones, so I've been taking a baggie of sliced carrots, celery, and baby cucumbers to dip in hummus (Oasis roasted garlic with hot sauce) as a snack.

2C Cooked + cooled quinoa (approx 1 / 2C dry) 3 / 4C Chopped celery 1 / 2C Raisins 4 Green onions, thinly sliced 1 1/2 C / 1 Can Cooked chickpeas 1 Medium mango, cubed 1 / 3C Chopped, toasted almonds

I don't measure anything, but rough estimates are half an orange, half a cup of frozen Wild Blueberries, small handful of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon of peanut butter, a teaspoon of hemp seeds, a collard green, a few slices of zucchini, a celery stalk, sprinkle of cinnamon, and almond milk to blend.

6 slices bacon, finely chopped 1/2 cup chopped onion 1 large leek, finely chopped 4 stocks celery, chopped 3 fresh sage leaves 1/4 cup brown sugar 1 L Kitchen Basics gluten free chicken broth 1/2 tsp dried sage 2 large eggs 1 pkg Udi's gluten free hot dog buns

2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas

Slather some on thin, toasted slices of a baguette (gluten - free, if desired), a brown rice cake or trimmed celery stalks.

I'm a bit of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf, slice and grill it into little toasts, put a slice of Roma tomato, Basil leaf (purple if you have it) a thin slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna in a wasabi dressing with capers and fine dices of onion and celery.

Slice the carrots & celery.

3 tablespoons extra virgin olive oil 1/2 pound sliced mushrooms 1/4 teaspoon fine grain sea salt 4 cups cooked black beans 3 celery stalks, chopped 1/3 cup sliced dried figs 1/3 cup chopped toasted almonds

2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry

The warm potatoes, crunchy fennel, and celery slices make it a meal.

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.