Sentences with phrase «steamed green vegetables»

Served with a glass of Chianti and some rustic Italian style bread and perhaps a green salad or some lightly steamed green vegetables, it is simply delicious!

I had intended this recipe to be a side dish but it's very filling so makes a lovely main course too, served simply with some steamed green vegetables and a dollop of non-dairy yogurt.

Toss in corn, chickpeas and steamed green vegetables, and continue to cook until all heated through.

When cooking time is nearly complete, lightly steam the Green Vegetable Medley.

Not exact matches

This recipe can be easily customized with vegetables you have on hand like spinach, green peas, steamed or roasted cauliflower and broccoli, carrots, and sautéed zucchini and yellow squash.

Top with the vegan gravy and serve with mashed potatoes and a vegetable, such as freshly steamed green beans.

Set sauce aside and steam the remaining vegetables of choice, I used lacinato kale and green peas.

One can also minimize fat intake through steaming method and can incorporate healthy diet of steamed vegetables and greens.

Other notes: I like to serve this with a green vegetable, such as green beans or broccoli, steamed and tossed with a little olive oil or butter spread and lemon juice.

Since I can never get enough of roast vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least), lightly steam some thin green beans — ditto vitamins, colour and crunch, throw in a few kalamata olives and low fat feta and scatter over some finely chopped spring onion and a couple of handfuls of toasted pumpkin seeds.

I tend to roast root vegetables (with oil or dry), steam or sautee greens, and steam and then sautee heartier vegetables.

One can bring a portion of sauce or in this case, salsa, in a packed lunch and enjoy it with with a protein source and leafy green vegetable or steamed broccoli or cauliflower.

Instead, I gravitate towards lighter fare such as salads, lightly cooked soups, oat porridge, green and superfood smoothies, fruit, raw vegetables, small amounts of healthy fats (peanut butter, olives, coconut, raw almond butter, raw nuts and seeds, etc.), and more raw entrees along with steamed vegetables or the occasional roasted vegetable, legume and grain dish.

Or on some steamed vegetables or greens.

This is the baked terrine I like to make for Sunday lunch, served with all the traditional trimmings of roast vegetables, steamed greens, and [Yorkshire puddings](/ recipes / food / views / 51159210).

He suggests to eat one large salad with a mix of greens, preferably including at least one cruciferous vegetable like kale, a double helping of steamed or cooked vegetables, 3 pieces of fruit, 1 cup of...

Serve the chicken drumstick coated with the Teriyaki sauce, with (brown) rice and steamed vegetables, garnish with sesame seed and sliced green onion.

I use this dressing on green salads, grain salads, and as an A + finishing touch over sautéed, steamed, or simmered vegetables.

Sweet potato skillet (1 pound ground turkey, beef, or leftover chicken plus 2 - 3 white sweet potatoes shredded or sliced and cooked until crispy, and a steamed vegetable such as green beans or broccoli).

Feel free to substitute other diced steamed vegetables, such as zucchini, snap peas, or green beans, for the asparagus.

This one is great - carrots, turmeric, coconut milk, shallot, and ginger come together into a dressing perfect for everything from green salads to grain salads, or as a brilliant finishing touch for sautéed, steamed, or simmered vegetables.

Slice up the chicken and serve alongside the peanut sauce with vegetables — steamed broccoli, green beans, red peppers — for dipping.

1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve

This Thai - style presentation of steamed fresh green vegetables offers a nice change of pace from the usual stir - fries.

for serving tahini sauce, or any favorite sauce steamed vegetables & a cooked grain (I chose green beans with wild rice, tossed in a squeeze of fresh lemon juice and a light drizzle of cold pressed olive oil.)

Softer green vegetables like spinach can be added at the very end so they are only lightly steamed, and any fresh herbs can be added straight to the blender.

Greens and other vegetables can be steamed and eaten with kitchari, or they can be added in at the end of the cooking process.

It would go great with a brown rice or quinoa and a steamed vegetable like green beans or broccoli.

When it comes to vegetables like carrots and greens, just cut them into small pieces, steam them for a short time, then throw them in the blender with some of the cooking water and puree them.

Include one or more cut - up raw vegetable or steamed fresh vegetables, such as carrots, celery, cherry tomatoes, green beans, broccoli flowerets, zucchini, sweet pepper (red or green)-- anything your child likes.

For example, when I learned that the three new dark green and orange vegetables on the menu — bok choy, spinach and acorn squash — are being served steamed, I got a little worried.

Try to work some fiber and other nutrients into the meal by accompanying the main dish with a loaf of whole grain bread and at least two vegetables; you can get there with a simple salad of greens and tomatoes, steamed cauliflower and green beans, or some raw carrot sticks and a bowl of frozen peas zapped in the microwave.

You can use it as a dressing for other cold dishes: on steamed vegetables or on a big green salad for the family.

Traditional Khantok box Chicken Thai green curry, minced prawn on crisp bread with cucumber relish, stir - fried mixed vegetables, steamed rice.

Try serving it over a mixed greens salad or drizzled on top of steamed vegetables.

1 fish fillet (120g) steamed or grilled with garlic, ginger and lemon juice for flavour, 1 cup steamed rice, 1/2 cup steamed green beans, 1 cup steamed mixed vegetables e.g. cauliflower, carrots, zucchini, mushrooms

Lunch: Salad of mixed greens, chopped vegetables, and 1 tablespoon olive oil and vinegar, steamed asparagus and grilled chicken breast

He doesn't love vegetables the way I do, but over time he's grown fonder of eating a plant based diet and now craves steamed greens, a kale salad, or lentil soup.

For dinner I made us vegetarian bowls complete with Jasmine rice, steamed vegetables, roasted vegetables, organic canned chickpeas, and chips + Caesar dressing for Matt and the last of the green goddess dressing for me.

Alongside our bowls of steaming food, though, you'll find this salad, a bit of green in a sea of root vegetables and broth.

Start your day with fresh fruit, enjoy green Smoothies, lots of salads, whole grains, beans and steam cooked vegetables.

To make steamed veggies more exciting: - Add 2 bay leaves or 1 teaspoon cumin seeds to the water - Sprinkle greens with toasted pumpkin, sesame, flax, or sunflower seeds, almonds, or walnuts - Sprinkle greens with fresh herbs: mint, dill, basil, parsley, cilantro, scallions - Use tamari soy sauce or umeboshi vinegar to add extra flavor - Squeeze fresh lemon juice over them Blanching, or quick boiling, is another way to prepare vegetables quickly and «cleanly.»

Steaming takes 5 - 10 minutes for green leafy vegetables, and 10 - 25 minutes for roots.

There are only a few steps, and it is so chock full of vegetables, beans, and greens that all you need is some simple steamed grains or warm tortillas on the side to make -LSB-...]

I'm sure my diet is much like yours: lots of fresh and frozen fruits, steamed and raw vegetables, lentils, a few whole grains such as rolled oats and barley, mushrooms, onions, garlic, dark leafy greens, berries - and not oils, fats, or animal products.

To steam blanch vegetables have a bowl of washed, chopped, wet greens, a large pot with boiling water with a steamer basket that fits inside (preferably with a handle) and a large bowl of half water / half ice nearby.

Use your bone broth and blended vegetable soup as snacks, and begin eating meals of steamed vegetables, such as zucchini, broccoli, onion, cauliflower, and leafy greens — pick your favorites.

• Soup stock made from spicy herbs such as garlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean meats, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables, steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amounts

If you want to lose weight, not go hungry and not count calories, you might have to concentrate on bulky low calorie and minimally processed foods like green leafy vegetables, and starches like steamed or boiled potatoes (sweet or otherwise).

There have been links between raw cruciferous vegetables and thyroid issues and if you have a thyroid problem do steam your greens first before adding to your smoothie or use salad greens.