Sentences with phrase «stems removed»

1 bunch or head of kale (about 8 ounces with stems removed) 1 cup blueberries, fresh or frozen (thawed) 2 - 4 Tablespoons...

Dinner Grilled Portobello Mushrooms: Brush 2 — 3 portobello mushroom caps (stems removed) with olive oil; season with salt and pepper.

1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves torn into large pieces and washed with water left clinging

1 cup (8 oz) cottage cheese 1 cup (8 oz) flavored or plain yogurt, purchased or home - made 1 cup (8 oz) baby's favorite fruit, prepared (cored, stems removed, etc.) 6 — 8 ice cubes

Ingredients: 10 eggs 2 cups milk Two cups baby kale (or regular kale with stems removed), finely minced or pureed Two chicken apple sausages, chopped into -LSB-...]

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

of Ground Beef 1 TBSP Fresh Ground Pepper 1 TBSP Minced Garlic Bell Peppers, tops removed, seeded, and sliced in half Portabella Mushrooms, stems removed

1 lb broccoli, stems thinly sliced, cut into florettes 1 teaspoon olive oil 6 cloves garlic, minced 1 bunch swiss chard (about 1/2 pound), rough stems removed, roughly chopped 1 cup thinly sliced green onions, plus extra for garnish 1/2 teaspoon salt 1 16 oz can azuki beans, rinsed and drained 1/3 cup miso 1/2 cup hot water 4 teaspoons toasted sesame seeds Sriracha hot sauce, to serve

1 ripe banana, preferably frozen, peeled and cut into pieces 1 1/2 cups (6 oz / 185 g) strawberries, stems removed 1/2 cup (4 fl oz / 125 ml) low - fat cow's milk, coconut beverage, or almond milk 1/2 cup (4 oz / 125 g) Greek yogurt, plain, low - fat 1 teaspoon chia seeds 2 or 3 ice cubes 1 vanilla bean or 1/2 teaspoon pure vanilla extract 1 teaspoon honey (optional)

3 tablespoons vegetable oil 3/4 cup sugar (white or brown) 1 chicken, cut up (about 2 1/2 to 3 pounds), or substitute goat meat or beef 1 onion, chopped 1 clove garlic, minced 1 1/2 cup pigeon peas, soaked overnight, or substitute black - eyed peas 2 cups rice (not instant) 3 cups water 1 cup coconut milk (not sweetened coconut cream) 2 cups cubed fresh hubbard squash 2 carrots, chopped 1/4 cup chopped parsley 1 teaspoon dried thyme 1 bunch scallions or green onion, chopped including the greens 1 Congo pepper (habanero), seeds and stems removed, minced 1/4 cup ketchup 3 tablespoons butter

Ingredients: 1 pound De Cecco Whole Wheat Fusilli or Spinach Fusilli 8 ounces Brussels sprouts, trimmed 12 ounces cauliflower florets (about 4 cups) 1/4 cup De Cecco Extra Virgin Olive Oil 100 % Italian Olives, divided 4 medium shallots, finely chopped 4 garlic cloves, minced 7 ounces fresh shiitake mushrooms, stems removed 1 cup finely chopped fresh Italian parsley Salt and pepper to taste 1/3 cup grated Parmesan cheese

2 ripe avocados, peeled, de-seeded, and cut into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor Diced carrots, celery, and raw squash to taste (optional)

1/4 pound white bread, 2 days old, crusts removed (about 1/2 pound before crusts are removed) 3⁄4 cup cold water 2 pounds ripe tomatoes, peeled and seeded 2 red jalapeño chiles, seeds and stems removed 1 teaspoon minced garlic 2 egg yolks 1 1/2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon white pepper 1⁄3 cup extra virgin olive oil Chopped hard - cooked eggs Minced cilantro In a bowl, soak the bread in the cold water for a minute or two.

Ingredients: 1 1/2 cups Israeli couscous 3 cups vegetable broth 3/4 lb shrimp, peeled and deveined 1 mango, cut into 1 / 2 - inch pieces 1 avocado, cut into 1 / 2 - inch pieces 1/4 cup torn mint leaves 1/8 cup torn parsley leaves, stems removed 1 red pepper, chopped 1 garlic clove, minced 2 teaspoons minced ginger Juice of 1 lime Olive oil Vegetable oil Paprika Salt Black pepper

1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2» pieces

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

• 4 red bell peppers, seeds removed, quartered • 4 green bell peppers, seeds removed, quartered • 6 large ripe tomatoes, quartered • 2 large onions, quartered • 2 large hot New Mexican green chiles, split, seeds and stemsremoved • 3 whole bay leaves • 3 large jalapeño chiles, split, seeds and stems removed • 1/2 cup chopped parsley • 2 whole cloves • 3 large cloves garlic • 1 1/2 tablespoons salt • 6 quarts boiling water

shiitake mushrooms, stems removed and caps cut into 1 / 4 - inch slices 1.5 pounds yellow potatoes, peeled and sliced into 1 / 4 - inch rounds 6 extra large eggs 3/4 cup olive oil, plus 2 tablespoons 7 oz jar pitted Spanish Queen Olives, drained and quartered 1 tablespoon chopped fresh rosemary 1/4 cup chopped parsley leaves 1/4 cup whole parsley leaves 2 teaspoons chopped fresh thyme 3/4 cup thinly sliced fennel bulb 2 teaspoons lemon juice Salt Black pepper

1/4 cup vegetable oil 2 curry leaves, crushed (optional) 1 - inch piece galangal, peeled and grated, or substitute ginger 2 cloves garlic, chopped 2 medium onions, sliced 1 cup coconut milk, recipe here 1/4 cup Indonesian Curry Paste, recipe above 1/2 teaspoon salt 1 teaspoon sugar 3 tomatoes, coarsely chopped 2 teaspoons tamarind paste dissolved in 1 cup water 3 small, fresh, hot green chiles, such as serrano, seeds and stems removed, cut lengthwise in half 1 large fish head (about 1 pound) 6 small okras, parboiled and sliced

Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar

• 3/4 cup water • 30 plum tomatoes, halved • 1 medium onion • 1 large potato, peeled and quartered • 1 large chayote squash, peeled and quartered • 4 medium tomatillos, husked and chopped • 6 red bell peppers, stemmed and seeded • 2 cayenne chiles, seeds and stems removed • 1 pasilla chile, seeds and stem removed • 1 chile piquin, seeds and stem removed • 1 guajillo chile, seeds and stem removed • 3 chiltepin chiles (add more for extra heat) • 3 bay leaves • 2 sprigs fresh thyme • 1/3 teaspoon powdered annatto seeds (achiote) • Salt and pepper to taste

1/4 cup vegetable oil 8 fresh red New Mexican chiles (or more to taste), seeds and stems removed, chopped 1 large onion, chopped 3 cloves garlic 4 cups water 1/4 teaspoon ground cumin 1 tablespoon minced fresh cilantro 1/2 teaspoon Mexican oregano leaves Salt to taste

6 shallots, peeled 1 2 - inch piece of ginger, peeled 3 small fresh red chiles, such as serranos, stems removed 5 cloves garlic 1 2 - inch piece galangal, peeled 2 cups thick coconut milk, recipe here 1 tomato, peeled and chopped 1 smalled eggplant, peeled and diced 1 pound catfish, cut into large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed Cilantro leaf for garnish Nigella seeds for garnish

1/2 cup chopped dried red chiles, seeds and stems removed 1 cup olive oil 1/4 cup cider vinegar 1 teaspoon salt

1 cup red palm oil (found in Asian markets), or substitute peanut oil 1/2 cup minced lean beef 1 onion, chopped 3 jalapeño chiles, seeds and stems removed, minced 2 cups shredded spinach 1/2 cup smoked fish, such as kippers

10 dried red New Mexican chiles, seeds and stems removed, soaked in hot water for 1 hour 1/2 cup peanut oil 1 onion, chopped 1 8 - ounce can tomato sauce 1 teaspoon salt

Begin by finely mincing 2 cloves of garlic, finely dicing 1 small onion and thinly slicing 8 button mushrooms, stems removed, then season 2 fillets of fresh salmon with sea salt and freshly cracked black pepper

2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 1 large carrot, sliced 1 poblano pepper, seeded and sliced 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 1/2 bunch lacinato kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh cilantro

1 pound dried chickpeas 4 garlic cloves, roughly chopped 1 large onion, cut into 8 pieces 2 tablespoons berbere (or substitute 1 1/2 tablespoons cumin and 2 teaspoons cayenne) 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom (optional) 1 bunch flat - leaf parsley, large stems removed 1 bunch cilantro, large stems removed 1 1/2 teaspoons salt (fine salt is best here) 1 teaspoon black pepper 3/4 teaspoon baking soda 1 tablespoon fresh lemon juice 2 tablespoons olive oil

SuperTip: try adding 1 - 2 handfuls baby spinach or young kale leaves (stems removed) + 1 dessertspoon raw cacao powder or nibs for an ultra-gorgeous green smoothie!

1/2 cup dried Mission figs, sliced lengthwise in quarters and tough stems removed 3 tablespoons balsamic vinegar 3 tablespoons water 1/4 cup hazelnuts Crackers or bread of choice, toasted, for serving

Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)

1 1/2 cups uncooked wild rice 2 — 6oz packages of blackberries (set 4 berries aside for the dressing) 2 Persian cucumbers, thinly sliced, preferably with a mandolin 1 1/2 cup roughly chopped flat leaf parsley leaves 1/2 cup whole tarragon leaves (stems removed) flake salt for finishing

2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 2 large carrots, sliced 1/4 — inch thick 1 poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh cilantro

Salad ingredients • 4 - 6 corn ears • 2 tablespoons neutral coconut oil — divided • freshly ground black pepper — to taste • 3 - 6 ripe, sweet peaches — cut in half • 1 package tempeh — cubed • 1 medium bunch kale — stems removed, leaves cut into bite - sized pieces • 1/2 tablespoon olive oil • sea salt — to taste • 1 small head Romaine lettuce — torn into bite - size pieces • pine nut Parmesan - optional

squash etc ingredients: 1 large spaghetti squash, cut in half lengthwise + seeds scooped out 4 kale stalks, stems removed 1 shallot, peeled 1/2 cup chopped toasted nuts of your preference (I used cashews) 3 tbsp sesame seeds (toasted, raw, whatevs) chopped leafy herb if you feel it (cilantro, mint, thai basil etc) 1 bunch of broccoli, cut into florets salt + pepper

1 small head of Cauliflower, cut into bite size florets 2 tablespoons gluten free tamari, divided 1 tablespoon extra virgin olive oil 1/4 cup each pumpkin, sunflower and sesame seeds 3 stalks curly green kale, stems removed and leaves roughly chopped 1 pear, thinly sliced 1 cup cooked black rice

Olive oil 1 large yellow onion, chopped Salt 8 ounces sliced assorted mushrooms, such shitake, cremini, cepes 2 large carrots, sliced 1/4 inch thick 1 cup barley 2 teaspoons fresh thyme or 1 teaspoon dried 8 cups chicken or turkey stock 1 bay leaf 1 teaspoon freshly ground black pepper 3 cups kale leaves, tough stems removed, leaves shredded 1 tablespoon red miso paste

Salad: Two big handfuls of radicchio leaves, washed, torn and spun dried 1 1/2 c. fresh organic corn, cleaned, shucked and rinsed 1 c. cherry tomatoes, halved 1 avocado, halved, pitted and sliced 1/4 c. cilantro, washed and stems removed 2 Tbsp.

2 cups kale, stems removed, finely chopped 1/2 large ruby red grapefruit, segmented (no white pith), seeds removed 1/2 avocado, chopped 1/4 cup Setton Farms shelled pistachios, roughly chopped

3 tablespoons extra virgin olive oil 4 large yellow onions, halved lengthwise and thinly sliced 1/2 teaspoon salt 1/4 teaspoon black pepper 1 large or 2 small bunches Swiss chard or lacinato (a.k.a. dinosaur) kale, center stems removed, leaves chopped 1 tablespoon balsamic vinegar

1 large tomato, peeled, seeded, and chopped 2 fresh pimientos, seeds and stems removed, finely chopped, or substitute red bell pepper

Avocado Kiwi Smoothie 1 avocado 2 - 3 ripe, sweet kiwis about 4 cups packed leafy greens (hard stems removed if using kale and such) 1 - 2 tablespoons vanilla pea or other vegetable protein about 2 cups almond milk or more, to the consistency that you prefer a few ice cubes

1 cup flour 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne powder 3 cups vegetable oil 3 poblano chiles, roasted, peeled, seeds and stems removed, cut into 1 / 4 - inch rings 1 cup buttermilk

2 jalapeño or serrano chiles, stems removed, sliced into rings 4 pounds chicken, cut up 1 medium onion, chopped 3 cups cooked rice 2 medium onions, sliced thinly 1 tablespoon shortening 1 teaspoon ground cardamom 1 teaspoon ground cumin 3 medium carrots, cooked and thinly sliced 4 ounces seedless raisins

Salad ingredients 300 g oven roasted brussels sprout 1 tbsp olive oil 1/4 tsp sea salt 1 cup / 200 g uncooked millet (or quinoa) 2 large leaves kale, stems removed 1 persimmon or orange, sliced 1 cup / 125 g roasted walnuts or pecan nuts 1 handful pomegranate seeds

2 large bunches Swiss chard, ribs and stems removed and reserved, leaves torn into 2» pieces (about 12 cups)

1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2 large onions, finely chopped

All chiles should have the seeds and stems removed.

1/2 cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2 fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1 handful mixed baby lettuce 2 tsp olive oil 2 tsp lemon juice 1 pinch sea salt and black pepper 2 tbsp tahini (sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp seeds