1 cup leftover chicken breast, finely chopped 1 large green onion, finely chopped 3
small stalks of celery, finely chopped 1 tsp dried dill 1/4 tsp dried oregano 1/4 cup toasted pecans or walnuts 2 Tbsp dried cranberries 1/4 cup mayonnaise 1/4 cup plain greek yogurt 6 - 8 large round tomatoes
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces
of ginger, three cucumbers, six celery
stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a
small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
10
small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2
small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch
stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
Another kind
of pepper is
small and round, exactly like a cherry with its
stalk.
I used one
small butternut squash, half a can
of coconut milk, one onion and one lemongrass
stalk which made a lovely thick sauce — 2 portions.
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.
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
If you want to saute your shoots, you can get away with using more
of the main
stalk but I would chop it up in
smaller pieces first.
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.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery
stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5
small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1
small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes
of frozen coconut milk (about 1/2 cup coconut milk)
Cut top
of broccoli into
small florets; slice
stalks into 1 / 2 - inch - thick pieces.
And the refrigerator — a couple
of carrots, a few
stalks of celery, some green onion, bacon pieces, and a
small hunk
of cheddar.
Sutamina Nattō 1/3 cup
of sashimi grade tuna, cut into chunks 1 packet
of natto, store - bought 3 okra pods, sliced and boiled for about 30 seconds 2
stalks fresh green onion, chopped 1/4 cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk from a quail egg 2
small pieces
of nori seaweed wasabi soy sauce to taste
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
1 - 2 cups
of asparagus stems 1 cucumber, whole 2 celery
stalks small zucchini (or pieces / peels
of zucchini) 1 orange, peeled 1 granny smith apple
carrots, pumpkin, sweet potato, green tops
of spring onions, chives, sage, oregano, tomatoes,
small celeriac plus a few
stalks,
small long red chilli, salt, fresh ground black pepper, 1 whole star anise, teaspoon
of turmeric.
3 tablespoons unsalted butter 2
stalks of celery — chopped 1
small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken broth 4 cups water 1
small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
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 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2
small yellow squash and / or zucchini 1 large
stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
3/4 cup French green lentils 1/2
of a
small yellow onion, chopped 1 celery
stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for serving
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
4 cloves
of garlic, peeled 4
small shallots, peeled 1
small bunch
of kale - 1/2 lb / 8 oz,
stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers
homemade stock: 1 - 2 kosher chicken carcasses, depending on how big they are 3 large carrots, washed, tips trimmed and rough chopped 3
stalks of celery, washed and rough chopped 6 lemongrass
stalks, trimmed and slightly bruised 2 ″ knob
of ginger, slightly smashed 3 - 4 garlic gloves, whole but slightly smashed handful
of kefir lime leaves 1
small - medium onion, quartered 3 - 4 red thai chilis, whole and scored palm - full
of whole black peppercorns water
Directions: Pull all the celery leaves (green and yellow) from the
stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then crumble into
small pieces, discarding any that aren't completely dry / Mix with an equal amount
of sea salt — mine was about 2 teaspoons
of each, leaves and salt.
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
Ingredients - 2 tablespoons
of cooking oil - 1
small onion, chopped - 1 red bell pepper, chopped - 3 cloves
of garlic, minced - 1 teaspoon
of grated fresh ginger - 2 lemongrass
stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced
small - 1 teaspoon honey - 2 teaspoons
of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head
of lettuce leaves, something easy for wrapping.
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
2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass
stalks — cut into 2 - inch pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2
small ripe, sweet mangoes — peeled and pitted zest and juice
of 1 lime 1/2 cup light agave syrup or other sweetener
of choice
The flowers grow along the
stalks out
of the wings
of the leaves
of a white color, having for the most part five
small leaves [petals] blazing out like a star, with a green button in the middle.
1 whole fish, grouper preferred Chile paste (chiles
of choice blended with a little vegetable oil) Juice
of 1 lime Vegetable oil 1
stalk celery, chopped 1
small onion, chopped 1
small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon fresh thyme
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 SMASHED BEETS: 6
small red beets (greens removed, leaving 2 - inches
of stalk) 1 tablespoon olive oil Kosher salt and freshly...
2 bone - in chicken breast halves 1
small onion, halved, 1 clove garlic, cut in half The tops
of the celery
stalk that will be used in the salad 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups water
Ingredients: 1 large head
of cabbage 4 large carrots 6
stalks of celery (with the leaves) 8 to 10
small Yukon Gold...
Trim the
stalk down so it is level with the rest
of the mushroom, stick a
small knife through the cap
of each mushroom 3 - 4 times, don't go mad just prick through to let the juices run out when they are baking and place gill side up in a baking tray (no need to oil or line).
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 Abov
of 1 Lime Toppings
Of Choice (See Notes Abov
Of Choice (See Notes Above)
oregano salt to taste freshly ground pepper, to taste 4
small zucchini, cubed 4 ounces mushrooms, sliced 1
small lobster mushroom, cleaned and sliced 6 - 7
stalks of baby bok choy, cut in thirds
1
small or 1/2
of medium onion 1
small celery
stalk 1
small carrot 1/2 cup ketchup 1/4 cup milk 1 egg 2 tablespoons grated parmesan 1 large garlic clove, pressed 2 teaspoon parsley, minced 1 teaspoon basil, minced 1/2 teaspoon fresh oregano, minced
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!)
1 cup raw sunflower seeds (I could only find roasted, so I used them and it was delish) 1 cup raw almonds 1/8 cup lemon juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4
of an onion, processed to yield 1/4 cup finely chopped approximately 2 - 3
stalks celery processed to yield 1/2 cup finely chopped
small handful
of parsley processed to yield 1/2 cup finely chopped optional: 2 teaspoons sweet pickle relish or to taste
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.
You can also reserve a
small amount
of dough and roll it into long, thin strips that can be snipped with scissors to form a
stalk of wheat to decorate the top
of each loaf.
Chop the remaining two
stalks of celery, the avocado, and the red bell pepper into
small chunks and mix the chopped veggies into the gazpacho.
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 medium tomato, cored and cut into quarters 1
small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1
small celery
stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter
of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
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.
6 carrots 1 very
small beet 8 Roma tomatoes (you want a firm tomato for juicing) 1 red bell pepper 3 huge handfuls
of spinach 3
stalks celery 1 clove garlic 4
small or 2 large lemons 1 - 2 tablespoons prepared horseradish (not creamed) 1/4 to 1/2 tsp salt 1/4 to 1/2 tsp cayenne pepper
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.