Not exact matches
I used the
small penne pasta and a can of the
diced tomatoes with peppers and
celery.
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
Be sure onions and
celery are
diced very, very
small and potato is chopped fine.
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
A simple list of ingredients that includes a blend of sautéed onion, carrot and
celery, aka mirepoix, and a
small amount of
diced smoked sausage combine with cabbage and ground turkey to create a deliciously satisfying cabbage soup that's both low carb and gluten free.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1
small onion,
diced 1 leek, white and light green parts, sliced medium 2 large
celery stocks,
diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Thinking of subbing the
celery for
small diced broccoli as that's what I have on hand.
1 shallot, minced 3 stalks of
celery, thinly sliced 1
small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of
diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour
1 c
celery,
diced 1 c carrots,
diced 1 large yellow onion,
diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
1
small onion,
diced 2 cloves garlic, minced 2 bell peppers,
diced (I used a red and a yellow) 1/2 cup
celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.
To mimic the texture of traditional bolognese sauce, I
dice the mushrooms very
small almost same size as
diced carrots and
celery.
If you opt for something more dense and aromatic, like
small dices of carrot / winter squash or
celery / fennel, add it to the pot when you're sautéing the onions.
canola oil 1
small onion,
diced 2 ribs
celery, sliced 1/2 cup
diced bell pepper (s) 2 cloves garlic, minced 1 Tbsp.
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1
small onion,
diced 1 medium carrot, peeled and chopped 2 stalks
celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
1 Sweet onion —
Diced 1 Carrot —
Diced 3 Sticks
Celery —
Diced 3 - 5 Cloves Garlic — Crushed 3 Cups Chicken Bouillon 2 Italian Chicken sausages —
Diced small 2 Bay Leaves 1 Tbs Olive Oil Sprinkle of Parmesan Cheese Freshly Ground Sea Salt and Black Pepper
soup: 2 - 3 carrots, washed, peeled &
diced 2
celery stalks,
diced 1
small onion,
diced 2 garlic cloves, minced meat of kosher rotisserie chicken, shredded 1/2 cup rice 1/8 -1 / 4 cup kosher fish sauce (i used Red Boat) 1 TBL oil, olive oil or grapeseed
1 tablespoon olive oil 1
small onion, chopped 2 carrots, cut in 1/4 inch pieces 1
celery rib, cut in 1/4 inch
dice 1
small rutabaga, peeled, cut in 1/4 inch
dice 1
small fennel bulb, trimmed, fronds removed, cut in 1/4 inch
dice 1
small zucchini, cut in 1/4 inch
dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
1 pound fresh grouper fillet Juice of 2 fresh limes or lemons 4 slices bacon,
diced 2
small potatoes, peeled and
diced 1 stalk of
celery,
diced 1 onion,
diced 2 fresh cayenne chiles, stems and seeds removed,
diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos,
diced 1 quart water Salt to taste 1 egg, beaten 4 6 - inch circles of puff pastry
1 ham bone 2 quarts water 4 conchs,
diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed,
diced 2 stalks
celery, chopped 3
small tomatoes, peeled and
diced 3 tablespoons tomato paste 2 large potatoes,
diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.
Ingredients 2 Tbsp olive oil 1 medium carrot,
diced 1
celery stalk,
diced 1 clove garlic, minced or pressed 1/2
small - medium onion,
diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3
small carrots, finely
diced 2 stalks
celery, finely
diced 1 red pepper,
diced 1 green pepper,
diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions
small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
small dice 1
Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Celery Root Bulb
small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and
celerycelery root.
Olive oil, as needed 1 large zucchini,
diced small 1 stalk
celery, chopped
small 1/2 — 1 red pepper, chopped
small 1/2 onion, chopped
small oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy Basil pesto (1 cup basil leaves, 1 - 2 Tbsp pine nuts, olive oil, ground)(feta cheese for your dairy eating loved ones)
Small tin brine tuna mixed with chopped pickle,
celery or cucumber,
diced pepper, dash of mustard and tablespoon low - fat yogurt.
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion,
small diced 2 - 3 stalks
celery,
small diced 1 bulb fennel, trimmed and
small diced 2 large baking apples, peeled and
small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
2 pounds zucchini — ends trimmed, quartered lengthwise then thinly sliced 1 pound Yukon Gold or Red Bliss potatoes — unpeeled,
diced small 2 medium leeks (2 cups)-- trimmed, thinly sliced white and light green portions, then rinsed well 1 cup
celery — trimmed,
diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black pepper
8 Cups Of Rich Beef Broth (Retain The Meat From The Beef & Veal Bones Used In The Both) 2 Carrots Finely
Diced 1
Small Onion, Finely
Diced 2 Stalks
Celery, Finely
Diced 1 1/2 Cups Pearl Barley Salt & Pepper 1/4 Cup Chopped Fresh Parsley Fresh Grated Parmesan Cheese Extra Virgin Olive Oil
2 Tablespoons Olive Oil 1 Medium Onion,
Diced 2
Celery Stalks,
Diced 1 Large Carrot, Peeled &
Diced 1 Red Pepper, Cored &
Diced 3 Garlic Cloves, Peeled & Minced 1
Small Eggplant (1 Pound) Cut Into 1/2 Inch
Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black Beans, Drained 1/2 Cup Dried Lentils 1/3 Cup Chopped Fresh Cilantro Juice of 1 Lime Toppings Of Choice (See Notes Above)
Dice the carrots,
celery and turnip into
small cubes.
3 tablespoons butter 1 chopped onion 3
diced peeled carrots 5
diced celery stalks 2 large garlic cloves, minced 1/4 teaspoon dried thyme 1/2 teaspoon saffron threads 1
small package frozen corn kernels 4 - 5 medium waxy potatoes (such as red or yukon) 2 cups cooked shredded chicken (like from leftover BBQ chicken) 10 ish cups chicken stock
tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib
celery,
diced 1/2 of a red onion,
diced 1
small jalapeno pepper, seeded,
diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp ancho chili powder (to taste for spice level) 1/8 tsp cayenne pepper 1 tsp ground cumin 1/2 tsp dried oregano freshly ground pepper & salt, to taste
3 tablespoons butter 2
small sweet onions,
diced 2 stalks
celery, ends trimmed,
diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and
diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)
2 tablespoons coconut oil 1/2 large onion,
diced 1 large carrot,
diced 1
celery stalk,
diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1
small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste
1/2 cauliflower head 1/3 cup mayonnaise 1/4 cup extra light olive oil 2 cloves garlic, crushed 2 tablespoons pickle juice from sugar - free bread and butter pickles 1 teaspoon salt or vege sal Tabasco sauce to taste — a few dashes 1/4 cup
diced red onion 1
small green bell pepper,
diced 2
celery ribs,
diced 1/4 cup chopped sugar - free bread and butter pickles 3 hard - boiled eggs
Slow Cooker Swiss Steak with Cauliflower Mash 1.5 pounds sirloin steak or round steak 1
small onion 2 ribs
celery,
diced 1 green bell pepper 1 28 ounce can
diced tomatoes 1 tablespoon Worcestershire sauce 3 cloves garlic 1/2 teaspoon dried oregano leaves 1 bay leaf 1 - 2 tablespoons whole wheat flour 1 medium head of cauliflower 1 tablespoon butter
2 teaspoons extra virgin olive oil 1 large onion,
diced 4 carrots,
diced (about 1 1/2 cups) 4 stalks
celery,
diced (about 1 1/2 cups) 4
small red potatoes,
diced (about 1 1/2 cups) 1
small zucchini,
diced (about 1 cup) 1
small turnip,
diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme leaves 1 teaspoon minced fresh sage leaves 2 tablespoons chopped fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to taste
Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1
small onion, halved 3 medium
celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely
diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
1 Cup Farro (Or Barley) 2 Ounces Dried Porcini Mushrooms, Finely Chopped 4 Tablespoons Olive Oil 1 Large Onion, Peeled &
Diced 4 Cloves Garlic, Peeled & Minced 2 Stalks
Celery,
Diced 8 Ounces Fresh Chopped Mushrooms (See Note Above) 4
Small Potatoes, Peeled And Finely Sliced 4 Cups Chicken Broth 1/2 Cup Silken Tofu 1 Tablespoons Fresh Chopped Thyme Salt And Pepper For Garnish: 8 Slices Whole Grain Baguette Bread Grated Caciocavallo Cheese (Or Other Full Flavored Melting Cheese)
Ingredients 3 Tbsp olive oil 1
small onion,
diced 1
small zucchini,
diced (about 1/2 cup) 1
small yellow squash,
diced (about 1/2 cup) 2
small carrots,
diced 1 - 2
celery stalks,
diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium
diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup
small pasta shape Pinch of kosher salt, if needed
meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are also good) Filtered water (1/2 gallon) Light splash of vinegar (I use apple cider) 1
small piece kelp 1 large onion,
diced 2
celery stalks, chopped 3 medium carrots, peeled and chopped 1 - 2 parsnips, peeled and chopped 1 turnip, peeled and chopped 1 large piece of pumpkin or squash, chopped 2 - 3 leaves swiss chard, rinsed and finely sliced 1 medium tomato, chopped (or 1 Tbsp.
ingredients CHICKEN POPPY SEED CASSEROLE 4 tablespoons butter (plus 1 tablespoon to grease) 1 tablespoon olive oil 1 onion (peeled,
small dice) 2 carrots (peeled,
small dice) 3 stalks
celery (
small dice) 1/4 teaspoon cayenne pepper 2 teaspoons fresh thyme leaves 1/4 cup flour 2 cups chicken stock 1/2 cup whole milk 1/2 cup half and half 4 1/2 cups rostisserie chicken (skin discarded, shredded) 1 cup frozen peas (thawed) 1 tablespoon poppy seeds 1 cup sour cream 1 1/2 cups butter crackers (crushed) 1/2 cup pecans (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
Ingredients: 1 tbsp virgin coconut oil 2 cloves garlic, minced 1 onion, cut into crescents 1/2 tbsp turmeric 1/2 tbsp cumin 1 tbsp coriander 1/2 tsp onion powder 1
small butternut squash, peeled and
diced small 2 stalks
celery, chopped 4 green onions, chopped 2 cups kale, torn and roughly chopped 1 cup water 1 tsp salt 2 chicken breasts, cooked and cut into pieces 1 can full fat coconut milk
ground beef 1
small onion,
diced 1 large carrot, chopped 1 stalk
celery, chopped 2 cloves garlic, minced 1 quart of tomatoes (or 2 14.5 oz.
6
small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans
diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1
small red onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks
celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper flakes (optional)
4 cups prepared sticky rice 2 tablespoons sesame oil 1
small onion,
diced 5 ribs of
celery,
diced 8 ounces ready - to - serve teriyaki tofu,
diced medium 1/4 cup peanut butter 1/3 cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4 cups cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half of a 14.5 - oz can of
diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into
small pieces 1/2 red bell pepper, chopped into
small pieces 1 stalk
celery, chopped into
small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into
small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into
small pieces 1/2 cup frozen or fresh okra, cut into
small pieces 1 tablespoon Italian parsley, chopped
Prep the veggies: Add the cucumbers and
celery to the accompanying mixing bowl of the KitchenAid ® 3 - Speed Hand Blender, and pulse a few times until chopped into a
small to medium
dice.
boneless, skinless chicken thighs or breast * Kosher salt and freshly ground black pepper 3 carrots, peeled and
small diced 2
celery stalks,
small diced 3 cloves garlic, minced 1 yellow onion,
small diced 1/2 teaspoon Italian seasoning 5 cups chicken broth 3/4 cup dry orzo pasta 1 rosemary sprig 1 lemon, juiced 2 Tablespoons chopped fresh parsley
Cook the elbows perhaps a bit too much for soft texture
Dice the carrot and
celery to a fairly
small size.
chopped broccoli (about 2 large broccoli heads) 2
small / medium red potatoes, peeled and
diced 1 large
celery stalk, sliced 2 1/2 — 3 cups chicken or vegetable stock (depending on how thick you want it) 1/2 — 3/4 teaspoon sea salt (to taste) Black pepper (to taste) 1 cup coconut milk