Not exact matches
for the lentils: a few tablespoons of olive oil 2 carrots, diced 2
celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay
leaf, or a
sprig of rosemary, depending on how flavorful your broth is)
Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of
celery, cut in half / several
sprigs of thyme / 1 bay
leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.
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
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
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of
celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay
leaf 3
sprigs of fresh thyme 1
sprig fresh oregano, + a few
leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Throw in a few seasonings — an onion, a carrot,
celery leaves, bay
leaf, some thyme
sprigs — and simmer for several hours.
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
1.5 kg (3 lbs) Short ribs with bones in 1 onion 3 medium carrots 3 stalks
celery 1 bay
leaf 4 - 6
sprigs fresh thyme 1/2 liter (2 cups) beef stock 2 tablespoons honey Oil Salt and pepper
Recipe by Check full recipe at Ingredients: bay
leaf, broth, butter,
celery, chicken, egg, fat, garlic, parsley, salt, thyme, onions, onion, sodium,
leaf,
sprigs, peppercorns,...
bay
leaf, black pepper, broth,
celery, chicken, cream, egg, bacon, lemon, lemon juice, parsley, salt, thyme, fresh thyme, kosher, onion,
leaf, dried,
sprigs, finely, wine, potatoes, carrots, mushrooms, pepper, flour, eggs, egg yolks, white wine, chicken broth, dry white wine, chicken thighs, kosher salt, bone in, thighs, gravy, stew, vegetables, yolks, juice
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2
sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced
celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay
leaf 1/2 teaspoon freshly ground black pepper Pinch of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2
celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay
leaves 6 fresh thyme
sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro
leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk
celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage
leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4
sprigs Italian parsley, 2
sprigs thyme, 1 bay
leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
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)
barley, beef, black pepper, broth,
celery, cloves, fat, garlic, salt, thyme, olive oil, fresh thyme, onion,
sprigs, oil, garlic cloves, water, carrots, leeks, pepper, thyme
leaves, yellow onion, beef broth, olive, bay
leaves, soup, stock, vegetables,
leaves
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!)
Cook leeks, carrots,
celery, and garlic in oil with herb
sprigs, bay
leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes.
Fish heads and carcasses — about 1 pound for a small batch of stock 1 onion, coarsely chopped (I
left the skin on) Additional vegetables such as carrot or
celery 1 - 2 cloves garlic Several
sprigs parsley Splash of vinegar Cold filtered water (2 - 3 quarts)
2 tbps avocado oil 1/4 cup onion 1/2 stalk
celery 1 clove garlic 2 cups bread cubes approx. 1/2 grain free french bread (recipe here) 1 tbsp parsely 1 small
sprig rosemary 5
leafs sage 1 large
sprig thyme 1 cup chicken stock
2 tablespoons olive oil 2 medium onions, chopped 2 stalks
celery, diced 2 carrots, peeled and diced 1/4
celery root (celeriac), diced 7 cups vegetable broth 1 pound dried yellow split peas, rinsed 1 thyme
sprig 1 bay
leaf 4 tablespoons chopped parsley, divided Salt (smoked salt if possible) and pepper to taste
ingredients BRAISED COUNTRY RIBS 6 pounds country ribs (cut from the blade end of the loin) 4 tablespoons olive oil 2 stalks
celery (coarsely chopped) 1 carrot (peeled, coarsely chopped) 1 large onion (peeled, coarsely chopped) 1 fresno chili (halved) 5
sprigs thyme 3 salt - packed anchovies (rinsed) 1 bay
leaf 1 head garlic (cloves peeled) 1 quart chicken stock 2 cups white wine 1/3 cup apple cider 1/4 cup parsley (chopped, to garnish) Kosher salt and freshly ground black pepper (to taste)
4 tablespoons unsalted butter, divided 1 1/2 pounds shells - on shrimp, peeled and deveined (shells reserved for stock) 1 large sweet onion, diced 1 medium carrot, diced 1 rib
celery, diced 1/4 cup brandy or white wine 1 tablespoon tomato paste 2 plum or roma tomatoes, skins removed, chopped 1/2 cup uncooked rice (basmati is nice) 3
sprigs of fresh thyme,
leaves only
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks
celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium leek (white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4
sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay
leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small
celery root (peeled, finely diced) 4 scallions (root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter
In a large pot add 8 cups of water 1/2 medium onion, 1/2 teaspoon oregano, 1/2 head of garlic 1/2 bunch of cilantro, 2 bay
leaf, 1/2 teaspoon dry thyme, 2 carrots, 1
sprig of
celery, 2 teaspoons sea salt.
i have adjusted it a little: — 2 stalks of
celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1
sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but
left the rest in)-- 2 fresh bay
leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.
Slow Cooker Vegetable Broth Recipe 1 medium or large white or yellow onion, peeled and cut - up 1 organic
celery heart or about 6 stalks
celery, trimmed and cut into chunks 4 big organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay
leaves 2 teaspoons sea salt (I use Celtic sea salt) 1 teaspoon whole black peppercorns 1/8 teaspoon dried thyme or a few fresh thyme
sprigs 6 cups fresh cold water
Octopus 2 cups full - bodied red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped
celery 2
sprigs fresh thyme 1 bay
leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil lime, juiced Salad: 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 limes, juiced bunch mint, stems removed,
leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio
leaves 2 cups cooked chickpeas or gigante beans
Combine salt, peppercorns, carrots,
celery, onions, bay
leaves, thyme
sprigs, parsley
sprigs, and ginger in the pressure cooker pot.
Bones from turkey carcass 1 large yellow onion, quartered 3 garlic cloves, smashed 3
celery stalks, cut in 1 ″ pieces 2 large carrots, cut in 1 ″ pieces 2 bay
leaves 2 - 3 thyme
sprigs 1 small handful parsley
sprigs 1 teaspoon whole black peppercorns
2 Tbs Olive Oil 2 - 3 Shallots, chopped finely 10 Cremini Mushrooms, chopped (1 cup after chopping) 2 Ribs
Celery, chopped 1 Box Trader Joes Prepared Chestnuts (about 1 1/4 cups, chopped) 7 Fresh Sage
Leaves, chopped 2 Thyme
Sprigs,
leaves only 1 Tbs Fresh Chopped Marjoram 5 Cups Cubed Bread, (for homemade, see note) 1/2 to 1 Cup Warm Vegetable Broth Salt Pepper
1 whole chicken, about 4 pounds 1 large onion, roughly diced 3 cloves fresh garlic, crushed (or pressed) 3 stalks of
celery, chopped 3 large carrots chopped 1 can sweet corn 1 can green beans 2
sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay
leaves water salt and pepper chicken stock / broth 1 stick of unsalted butter about 1/4 cup of flour 1 cup fresh grated Parmesan cheese (not that dust from the green can) 1 1/2 cups of bow - tie pasta or cheese tortellini (uncooked) About a cup of heavy cream Canola oil
Ingredients: 12 cups Chicken Stock 1 pound boneless beef shanks or stew meat, cut into 1 - inch pieces 2 pounds celeriac, peeled and cut into 1 - inch pieces 2 carrots, roughly chopped 2
celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1 cup whole cilantro
leaves, plus 1 tablespoon finely chopped fresh cilantro and a few
sprigs for serving 1 cup Basic Sofrito (see recipe below) 1 tablespoon kosher salt 1/4 cup heavy cream 1 tablespoon finely chopped fresh flat -
leaf parsley 1 tablespoon finely chopped fresh thyme
2 medium eggplants 2 tbsp top - quality red wine vinegar salt and black pepper 1 cup small dark lentils (such as Puy or Castelluccio), rinsed 3 small carrots, peeled 2
celery stalks 1 bay
leaf 3 thyme
sprigs 1/2 white onion 3 tbsp olive oil, plus extra to finish 12 cherry tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt, if you prefer)
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
Provide the inspiration: cottage cheese, pear halves, peas,
celery sticks stuffed with nut butter, sliced honeydew, small spinach
leaves, parsley
sprigs, radish rounds, raisins, cherry tomatoes.
Lamb Glace 1 tablespoon canola oil Lamb scraps (reserved from the whole rack) 1/2 yellow onion, chopped 1
celery stalk, chopped 1 carrot, peeled and chopped 2 cloves garlic, chopped 1/4 cup dry red wine 1 cup lamb demi - glace (page 244) 10
sprigs fresh thyme 1/2
sprig fresh rosemary 1 large fresh bay
leaf
3 - 4 pound chicken, whole or in parts 12 cups cold water 3 or 4 large carrots 2 or 3
celery stalks, with
leaves 1 parsnip 1 onion, peeled 1/2 head garlic 1 leek 2 or 3
sprigs fresh thyme Handful fresh parsley
leaves and stems 8 peppercorns 1 bay
leaf Other vegetable scraps, like fennel fronds, chard stems or squash ends 2 tablespoons apple cider vinegar Fine sea salt to taste
4 Tomatoes 1/2 Onion 1/2 Red Pepper 3
sprigs of Cilantro — finely chopped 2 Tbsp
Celery leaves — chop down from top of stalks 1 Garlic clove 1 Jalapeno 1 Tbsp Apple Cider Vinegar (or fresh Lemon juice) 1 tsp Salt 1/2 tsp Chili powder 1/2 tsp Onion powder 1/4 tsp Cumin
Ingredients: 3/4 cup firmly packed watercress
sprigs (2 oz before discarding coarse stems), finely chopped 1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped 3 tablespoons finely chopped scallion greens 1 tablespoon finely chopped fresh flat -
leaf parsley 2 teaspoons minced
celery 3 tablespoons coarse fresh bread crumbs (preferably from a day - old baguette)-LSB-...]
I covered the fish completely with mild chicken broth (only use homemade) and added a bay
leaf, a couple of stalks each of fresh carrots,
celery, a quartered white Spanish onion, a
sprig of dill, a couple of whole cloves and a few capers.
INGREDIENTS Handful of snow peas or edible - pod peas Stock vegetables: 1
celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay
leaf 2 bushy thyme
sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil