While the potatoes are boiling, hard - boil two eggs
then dice the celery and onions.
Not exact matches
I'm a bit of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf, slice and grill it into little toasts, put a slice of Roma tomato, Basil leaf (purple if you have it) a thin slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned,
then top with some flaked tuna in a wasabi dressing with capers and fine
dices of onion and
celery.
My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I
diced up the two pounds of chicken breasts, threw that in my stock pot, and
then blended the carrots,
celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.
2 pounds zucchini — ends trimmed, quartered lengthwise
then thinly sliced 1 pound Yukon Gold or Red Bliss potatoes — unpeeled,
diced small 2 medium leeks (2 cups)-- trimmed, thinly sliced white and light green portions,
then rinsed well 1 cup
celery — trimmed,
diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black pepper
Slice the
celery stalks into narrow strips,
then slice in the other direction to create a fine
dice.
In a skillet, heat one teaspoon of olive oil on medium, and
then add the
diced onions,
celery, garlic and mushrooms.
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely
diced or run through the food processor as well 3
celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and
then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
Then, all you need to do is
dice up carrots and
celery, throw in zucchini noodles, and voila!
Then, added my
celery, carrots, chicken broth, and hot
diced tomatoes.
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups
celery, sliced 2 cups carrots or baby carrots,
diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato,
diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half,
then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
1 pound yellow split peas * (soaked overnight in warm water,
then rinsed) 6 cups stock / water (I used 3 cups homemade chicken stock, 3 cups water) 1 ham bone 1 onion,
diced 1 small strip of kombu / kelp 1 bay leaf 2 cloves garlic, minced 2 medium large carrot, finely
diced 2
celery stalks, finely sliced 1 teaspoon sea salt 1/4 teaspoon pepper 2 tablespoons butter (optional) 1 cup
diced cooked ham (optional)
Once warmed, add a tbsp or so of oil,
then add in the
diced celery, onion, garlic, tomatoes and carrots.
Then add the
diced celery, pickles, scallions, and olives.
2 tablespoons vegan butter 8 ounces oyster mushrooms, chopped 1 yellow onion, chopped 1
celery rib, minced 1 garlic clove, minced 2 cups peeled and
diced potatoes 2 bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water for 1 hour,
then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh parsley
Dice the beans, carrots,
celery and capsicum into cubes about the same size as the chick peas,
then add to the plastic container mentioned in step 2.
The ratio is two parts onion to one parts each of
celery and carrot, which is finely
diced and
then cooked nice and slow over a gentle heat — with the intention of bringing out their sweetness, rather than browning.
If you are using leftover pot roast, just sauté only the onions, carrots and
celery to begin with, and
then add
diced up leftover pot roast when you add the broth.
First, place the vegetable broth in a large pot,
then add in the
diced tomatoes, basil, oregano, carrots,
celery, onion, zucchini, green beans, garlic and the bay leaf.
Ingredients: 8 cups water 1 cup cooked Cannellini beans (leave out if you are doing the Health Reboot) 1 leek, chopped 1 yellow onion,
diced 2 cups chopped
celery root or celerac (outside of root cut away, and
then cubed) 1 cup chopped carrots (leave out if you are doing the Health Reboot) 1.5 cup green beans, chopped (leave out if you are doing... Read More»
Ingredients: 4 medium russet potatoes 6 eggs 1 cup chopped
celery 1/2 cup chopped green onions 1/2 cup sweet pickle relish 1/4 teaspoon garlic salt 1/4 teaspoon
celery salt 1 tablespoon prepared mustard 1/2 cup miracle whip salt & black pepper to taste Directions: Peel and
dice potatoes
then add to the pressure cooker -LSB-...]