Sentences with phrase «teaspoons celery seed in»

Place 1 tablespoon mustard seed and 1 1/2 teaspoons celery seed in the bottom of each clean, hot pint jar.

Not exact matches

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

4 jalapeños, stems and seeds removed, chopped 1 3 - pound chicken, cut in pieces 1 large onion, chopped 1 stalk of celery, chopped 2 carrots, peeled and diced 1 clove garlic, chopped 1 teaspoon ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish

1/2 cup pigeon peas 1/4 pound salt pork, chopped 1 tablespoon vegetable oil 1 onion, chopped 1/2 cup chopped green bell pepper 1 stalk celery, chopped 2 fresh tomatoes, chopped 2 tablespoons tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and seeds removed, chopped (or substitute 1 habanero) 2 cups rice 1 quart chicken broth Salt and freshly ground black pepper to taste Fry the salt pork in a pot to render the fat.

Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.

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

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

If you don't really feel like lazing it out, like me, and you want to create your own Old Bay - style spice mix, do the following: Mix 2 tablespoons celery seed, 1 teaspoon salt, 1/2 tsp dried yellow mustard seed, 1/2 tsp red pepper, 1/2 tsp black pepper, 2 dried bay leaves, 6 whole cloves, 6 allspice seeds, & 1/8 tsp cardamom seeds in a spice mill.

2 onions (scrubbed and chopped in large pieces) 6 carrots (scrubbed chopped in large pieces) 4 stalks of celery (scrubbed and chopped in large pieces) 4 large potatoes (scrubbed and cut in thirds) 1 head of cabbage (rinsed and chopped in large pieces) 2 quarts of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper

Meanwhile, add the remaining 1 tablespoon sugar and 1/2 teaspoon salt to the sauce in the bowl; whisk in buttermilk, mayonnaise, celery seed and pepper.

* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika

1/2 head green cabbage, cut thinly in shreds or chopped finely 2 small carrots or a handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)

1 Medium / large or 2 small winter squash (about 4 cups cooked squash) 2 Tablespoons olive oil Kosher or sea salt 1 Cup Bluebird Emmer Farro 3 Cups apple cider 3 Cups chicken broth (or vegetable broth) 4 Tablespoons butter, bacon fat, or olive oil 2 Leeks 1/2 Teaspoon dried thyme 1/2 Teaspoon celery seed 1 Tablespoon apple cider vinegar 1 Apple, cut in roughly 1/4» cubes 2 Tablespoons brown sugar * Optional: Sour cream to garnish

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste

1 pound of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1 pound extra lean ground beef 1/2 cup cooked brown rice 1 cup of oats Warm water for the oats 1/2 cup raw carrots, sliced 1/2 cup kale 1/2 cup celery 1/2 cup cottage cheese 1/2 cup frozen mixed vegetables, such as peas, broccoli and green beans 1 teaspoon alfalfa powder A pinch of parsley 1 capsule of flax seed oil 3 tablespoons unsalted beef broth

Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set over medium - high heat.