Thinly slice the orange, and place
slices over the carrots.
Not exact matches
The Toppings: Chopped fresh cilantro, shredded
carrots, shredded coconut, coconut shrimp, pineapple salsa, and a
slice of lime to squeeze
over the top before serving.
I took a butternut, yam,
carrot, ginger and coconut milk soup that was good on its own, but spectacular with thinly
sliced kale, served
over brown rice, with sauteed crimini mushrooms, bell peppers and onions — very tasty and filling.
I didn't bother with the beans... and I added grated
carrots and thinly
sliced red onion to the kale, and sprinkled toasted pumpkin seeds
over the whole lot.
Mix all remaining ingredients in a blender and pour the dressing
over the
sliced carrots.
What I had intended to do was toss the
carrots with olive oil and cumin, salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado
slices on top and then squeeze fresh lemon juice
over it.
I used my Cuisinart to shred 1/2 head of purple cabbage and
slice 1 whole yellow onion, grated 1
carrot by hand, and then used the equivalent of 1
sliced red bell pepper that I had «put up»
over the summer from Wolfe Spring Farm «s CSA.
Pour the hot liquid
over slices of radish and
carrot, let cool and enjoy.
Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat left
over from making stock) 1 large onion, diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely
sliced 3
carrots, peeled and diced 2 - 3 other root vegetables (eg.
Heat a large pan until hot, then add the butter,
sliced carrots and garlic and gently cook
over a medium heat for 2 - 3 minutes.
Last year I had the luck of going to Departure in Portland, where I lingered
over a wonderful avocado and
carrot salad with a thinly
sliced serranos and sourdough croutons as garnish.
8) When
carrot cake has cooled, spread cream cheese
over, and top with chopped walnuts, and allow to chill in the fridge for at least an hour before
slicing and serving.
Combine jalapeños, spices, vinegar, garlic, and
carrot slices in a 2 - quart saucepan
over medium heat.
1 cup dried white or red kidney beans, picked
over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium
carrots, peeled and thinly
sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick
slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Let
carrots cool a bit, season with salt and pepper if needed, then serve
over bagel with cream cheese, dill, chives, onion
slices and caper.
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano),
sliced into paper - thin rings One 8 - ounce package fried or baked tofu,
sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1
carrot,
sliced into matchsticks 3 scallions, both green and white parts, thinly
sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing
over noodles
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery,
sliced 2 cups
carrots or baby
carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half -
slices, cut zucchini in half, then cut into
slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan
over medium heat.
Slice the potatoes and beets into roughly similar
slices, lay on a baking tray with the
carrots, and pour
over the olive oil.
Rita Maas Ingredients 2 teaspoons canola oil 1/2 cup chopped shallots 3 cups (1 / 2 - inch) cubed peeled sweet potato 1 1/2 cups (1 / 4 - inch)
sliced peeled
carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3 cups fat - free, less - sodium chicken broth 1/2 teaspoon salt Preparation Heat oil in a large saucepan
over medium - high heat.
Lately, when flying alone
over big distances, I've been a fan of giving my stomach a break, just drinking lots of water and munching on some
carrots and
sliced cucumbers.
Serve steaks
over carrots and celery, topping with sauce and
sliced blue cheese butter.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks,
sliced in half lenghtwise for easier washing, then
sliced in half moons 1/2 onion, finely diced 1 small
carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami
slices — if they are too large, cut them in half In a large saucepan
over medium heat, heat the olive oil.
Our made - from - scratch dish starts with a saute of signature coconut red curry and fresh veggies including red bell pepper, thinly
sliced carrots, snow peas, and broccoli poured
over organic Jasmine rice or brown rice — Your choice.
about 200 g of left
over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger,
sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2
carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
Snacks this week: Green Power Smoothie, apple
slices with this dip (I be using homemade yogurt), pineapple in homemade yogurt, cucumber and
carrot slices with hummus and left
over homemade ranch dressing from Thursday night, cantaloupe and watermelon
slices, air popped popcorn with real salt and real butter or coconut oil, Granola Bars.
I've come up with a vegan hazelnut
carrot cake recipe that will let you eat ALL a big
slice of
carrot cake, while still maintaining your ability to hop all
over the place.
Many [restaurants] offer
carrot sticks or apple
slices or no - sugar - added applesauce or oranges, which make a big difference
over deep - fried fries.»
• 500g firm white fish cut into chunks • 3 anchovy fillets, rinsed and chopped • 2 onions, diced • 2 celery sticks, chopped • 2
carrots, peeled and chopped • 3 garlic cloves, minced • 1/2 tsp chilli • 1/4 cup flat leaf parsley, chopped • 1 can (400g) diced tomatoes • 1 cup white wine • 1 cup water • 1 tsp finely grated orange zest • Olive oil or olive oil spray • Crusty baguette,
sliced (optional) Method Heat oil
over medium heat and add the onions, celery and
carrot.
Over a bed of mixed greens or spinach, add 1/2 -1
sliced avocado, 1/2 -1 can sardines (with oil), 1/2 -1
sliced tomatoes or handful cherry tomatoes, a squeeze of lemon juice, and any other chopped vegetables of choice (for added crunch, use celery or
carrots).
Method — finely
slice (shred) your cabbage and grate your
carrots, then put everything into a large bowl and sprinkle
over the salt note: you can leave out the
carrot, and bump the cabbage up to 500g if you'd prefer
When I did this Tuesday night, I put out thinnly
sliced carrots, chopped green onions, kale torn in small bite sized pieces, diced celery, and frozen green peas (that I ran hot water
over for a few secs.)
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large
carrots,
sliced 2 stalks celery,
sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass
over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
Add onions, garlic,
carrot slices, and season with salt and pepper; cook
over medium - low heat for 3 minutes, or until onions are translucent.
I used less sugar, lime (definitely do this
over vinegar), reduced the
carrot / added
sliced mushrooms and broccoli, and added finely diced baby red chillis with the onion and garlic.
Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped
carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon
slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set
over medium - high heat.