Sentences with phrase «then use them in salads»

It's simple to roast your own beets and then use them in salads and sandwiches for days.

Not exact matches

I use the powder in my morning smoothie, mix the seeds into my granola as well as sprinkling them onto salads and toast, and then I use the oil as a cold dressing in salads and dips so it is so easy to add it into your diet.

It was quite a big accomplishment considering it was only a week ago that he tried smoking something on his grill for the first time — a whole chicken that I tasted right after it finished cooking and then used the leftovers in salads for lunch the entire week.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

It very close to how I make mine, except I usually use my big roaster after I have cooked 3 - 4 chickens (freezing the chicken meat to use on salads, etc.) then toss in whatever I need to from my crisper in the fridge, basically using the roaster like a giant slow cooker.

If you only serve him salads and he was used to meat and potatoes then you'll definitely find him hating it:) I found that recipes that are heavy in protein get the best feedback from meat eaters / lovers.

Learn how to do it in this video and then put the technique to use with my Asparagus Mint Salad and Corn & Basil Cakes.

I was going to make salsa chicken in the crockpot on Monday, have our usual salad day on Tuesday, then use the left over chicken from salsa chicken to beef up the meat in this soup on Wednesday.

We have one major cheat day a week and use it for Mexican food, though more often than not we indulge in chips and salsa and margaritas and then follow that with a big ass salad we've taught the restaurant to make for us.

on a Sunday and then use them up in salads, rice bowls, quesadillas, burrito bowls, and more throughout the week.

So, the recipe of this salad I read in one tiny little book with few recipes suitable for the Lent diet, when you're not allowed to eat meat and dairy products; and I liked it from the first spoon (even though first time I didn't use neither honey or coriander seeds) and since then I prepare it.

I did add a few other things, I bought roisterer chicken to use for the other recipe (chicken salad with grapes) for my husband and decided to throw in some of the extra left over pieces, and then I added more sharp cheddar on top before adding the ritz topping and oh my!

2) Simply put, I had to use too many dishes - a large bowl for marinating my chicken (large bowl morphed into a zip lock bag, but I'm still washing the large bowl), a flat pan to roast the sweet potato (in the oven), frying pan to cook the chicken, another bowl to mix the chick pea «salad» (more on that later) and then a plate to serve it all on.

Make a big batch of grains like farro and stir half into chicken soup, then use the rest in a fresh tomato and cucumber salad the next night.

I use very little olive oil in my salads, and dress the salad simply by squeezing the limes over the salad, seasoning it with salt and pepper, then adding just a tablespoon or two of olive oil as I toss the salad.

Make caesar salad dressing: Combine 2 very finely minced cloves of garlic with 1 — 3 anchovies (to taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl / Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immediately.

Instead, create your dressing first in a large bowl, then pile the greens and other salad ingredients into that same bowl and start tossing (or massaging, if you're using hearty greens like kale).

I use it all the time in my salads (peel with a potato peeler then dice or slice) and daikon is ALWAYS never hot, but subtle flavored and very crunchy (well, if you choose the firmest or hardest daikon you can find — and never buy soft or flabby diakon, though the taste is OK, it's such a shame to not have that wonderful crunch in a salad)!

So happy for another use for jicama other then in my salads.

Could I bake the squash, and then freeze them to use later in the salad.

The salad dressing takes only minutes to prepare and if you've never used avocado in a salad dressing, then you are in for a treat.

If you're just making this for one, you'll only need about 1 cup of greens and 1/4 cup or so of each veggie, or make enough for 4 as directed and then keep the extra salads in the fridge for later use.

I'm not going to lie to you all — despite that salads are often seen as boring, I happen to think they're one the easiest healthy meals of all because you can take whatever produce you have lingering in the fridge, pile it in a bowl, use up all those healthy veggies, and then cover your salad with whatever dressing you please.

I was first introduced to jicama when I used to work at this restaurant called «Lettuce Souprise You» when I was in college — I used to dunk it in chili back then — but this salad sounds way way better!

I wanted the salad to be super tangy, so I threw in some capers and quickly pickled a red onion, then used some of — well, a lot of — the pickling vinegar in the salad.

Put 1/2 cup sugar with a tablespoon of fresh herbs in a food processor and pulse until finely ground — then use that to season your salad.

But Rosenthal says: Purée the ripe «cado, store in freezer bags, and then use for crema (see recipe above), salsa, smoothies, or salad dressing.

I wanted to plant a lot of cucumbers so I could use them in salads, do a bit of canning and then make some pickles.

Recipes like those popular salad in a jar can be made in advance and then used throughout the week.

Crush the oregano in your hand to release its fragrant essential oils, then sprinkle over the salad along with capers (if using).

With community support, we eliminated high - fructose drinks from school vending machines and banned sweets from classroom parties (a hard swallow for those drinking the same sugary punch as Cookie Crusader Sarah Palin); changed the tuition - based preschool food offerings to allergy - free, healthful choices; successfully lobbied for a salad bar and then taught kids how to use it; enlisted Gourmet Gorilla, a small independent company, to provide affordable, healthy, locally sourced, organic snacks after - school and boxed lunches; built a teaching kitchen to house an afterschool cooking program; and convinced teachers to give - up a union - mandated planning period in order to supervise daily outdoor recess.

I start by making a chicken salad: dice some leftover roasted chicken and a similar amount of apple, then mix in a small handful of dried cranberries and a few toasted nuts (I use pecans and almonds interchangeably in this recipe).

Giada loves to pre-cook her grains over the weekend and then use them as sides, toss them in salads, or top them with a protein and sauce throughout the busy workweek.

Simply whisk together apple cider vinegar and a dab of mustard, then drizzle in oil of choice (remember, use a 3:1 ratio, so if you have 1 tablespoon of vinegar, use 3 tablespoons of oil, which should be good for a night of salad for two or three), whisking aggressively the whole time.

Then I got a tiny bit creative and added it to our usual dinner salad but altered the dressing to make it more Asian - ish by using soy sauce, ginger and peanut oil instead of the usual olive oil and garlic, in addition to balsalmic.

If you're just making this for one, you'll only need about 1 cup of greens and 1/4 cup or so of each veggie, or make enough for 4 as directed and then keep the extra salads in the fridge for later use.

If your Kombucha is too tart to drink, then add garlic and spices to create a healthy vinegar that may be used in marinades or salad dressings.

You can then add it to a salad, stuff it in an omelette, or even use it as a pizza topping.

If someone wants to use a little EVOO with their salad or to saute onions, garlic, and ginger for use in a soup, and they would otherwise not enjoy that meal nearly as much, then I don't think it is a big deal.

Plus, it's a two - for - one recipe, in that you can eat the olives and nuts and then use the flavored olive oil for cooking or making salad dressing.

We prepare just enough to get us through the week (usually 2 - 3 cups dry) and then store it in glass containers and use it in salads, stir - fries and for fried «rice» (AKA kitchen sink rice!).

You can use the grain you prepared at the beginning of the week, some salad mixture, a little soy sauce (or other marinade), and veggies and then stir - fry together in a pan (fried - rice style).

Chop them up into chunks or wedges for sweet potato fries, roast them whole and then stuff them with beans and toppings, mash them with coconut oil and cinnamon, bake them into chips, use sweet potato puree in baked goods, grate them raw over salads, or spread them over your favourite shepherd's pie instead of white potatoes.

With regards to using the vegetables, here in Romania people boil peeled whole vegetables, carrots, parsnips, potatoes and then once they have been used for stock these vegetables are diced up mixed with meat (again boiled for stock) mixed with mayonnaise to make a salad.

Tuesdays in the fall meant volleyball games for me, so after we were done, my parents used to take me here and I'd scarf down a salad and this soup and then crash.

Allow to cool, then beets can either be used in salad, or stored in the refrigerator for up to 2 days until you are ready to use them.

Then I used some Homestead House Salad Bowl Finish to create a resist (read more about that technique here) and then added two coats of Homestead House milk paint in Raw Silk which is a white with a grey undertThen I used some Homestead House Salad Bowl Finish to create a resist (read more about that technique here) and then added two coats of Homestead House milk paint in Raw Silk which is a white with a grey undertthen added two coats of Homestead House milk paint in Raw Silk which is a white with a grey undertone.