Sentences with phrase «use baby carrots»

You can also use baby carrots to make it even easier.

You can also use baby carrots for this.

I use baby carrots all the time.

For greater ease, use baby carrots, eliminating the need to peel and cut before grating.

Note: For greater ease, use baby carrots, eliminating the need to peel and cut before grating.

Alternatively, use baby carrots and leave them whole.

p.s. I used baby carrots cuz I'm too lazy to do any work / cutting / scrubbing.

For the carrots, I don't have a grater so I simply used some baby carrots and chopped them super fine, then tossed them into the blender.

We used baby carrots, so no cutting was required.

I love using baby carrots in assorted colors.

This recipe works beautifully with rainbow carrots that are popping up at all the farmer's markets as well but avoid using the baby carrots.

Cut the carrots on the diagonal into 1/2 - inch - thick rounds; or, if using baby carrots, peel and trim them, leaving 3/4 inch of the green stem.

Not exact matches

How interesting to use baby food carrots.

Do not use carrots that are packaged in water (like baby carrots), this could add too much moisture to the batter and make the cookies spread too much.

I went to the farmers market with this meal in mind and came home with more ingredients than I could possibly use in one meal — cucumbers, radishes, baby turnips, spring onions, sunflower sprouts, carrots, cabbage and a big bunch of fresh cilantro.

These fruits mentioned here work well in baked goods, and even baby food prunes, veggies like carrots and sweet potatoes, and butternut squash can all be used in a pinch when you don't have time (or just don't want to) use the adult version!

Small carrots are used in the photo, but pre-cut baby carrots work great if you aren't worried about fancy presentation.

Of course we used Grimmway Farms baby carrots to make these bad boys.

I used a mixture of organic baby spinach with Eat Smart Salad (contains: carrots, red cabbage, kale, beet greens, broccoli stalks) and added mandarine.

These little baby carrots are not something I would normally use, but I got the for free and figured this would be a good way to use them up.

Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish

I've used tri-colored baby carrots to kick up the color even more and pre-made puff pastry dough for quick convenience.

Ok I am new at this calorie counting I did nt have everything listed, I had turkey 85/15 % baby carrots probably used 6 to12, apple cidar vinegar, tomato sauce and paste, worcestershire sauce, potabella mushroom, onion and garlic.

Note: If you can't find baby carrots, you can use regular carrots.

3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts

Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice

Be sure to use true baby carrots with tops.

I made this using green lentils and baby carrots.

For the salad, I used 2 cups of dino kale + 1 cup of baby kale + 1/2 cup red cabbage + 6 chopped baby carrots + 1/4 of a cucumber + 1/2 of an avocado + 1 tablespoon raw sunflower seeds + 1 tablespoon hemp hearts.

I varied it a bit — I used spring onions (6) bc I didn't have a white or yellow onion and baby carrots.

Here, it's used as a topping for a salad made of carrots, fennel, baby spinach, fresh peas, and lemon.

Alternatively, you can also use this is a dip for raw vegetables — try a mixture of cauliflower florets, red bell pepper strips, baby carrots, and snap peas.

Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red bell pepper, thinly sliced 3/4 cup shaved or julienned carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons 3/4 cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)

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.

1/2 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)

I would probably use it for just about everything from smoothies, soups (I mean it doesn't get better then butternut squash, carrot, and ginger soup), bulletproof tea, nut milks... but most importantly I would make babyfood for my baby boy!

In this recipe I used full grown carrots, but I believe roasted baby carrots would even enhance the flavor.

(Do not use reserved water from carrots or other high nitrate veggies for a baby under 7 months old.

That's why I whipped up this creamy, warming and healthy Five Spice and Sweet Potato Carrot Soup recipe using three Iceland products: Iceland Sweet Potato Chunks, Iceland Baby Carrots and Iceland Diced Onions.

Put hot drained vegetables in a large bowl and use a stick blender to chop and blend the onions carrots and squash until they are the consistency of coarse baby food (in fact, if you have a baby, take some out at this point and reserve for baby).

Ingredients: 1/2 cup semi-pearled faro, uncooked (or 1 1/4 cups cooked faro) 1/2 cup raw pecans 2 teaspoons good quality maple syrup Kosher salt Cayenne pepper 2 medium carrots, shaved 1 small zucchini, shaved 1/2 red onion, shaved 2 baby radishes, shaved 5 ounces baby lettuces (I used a mix of baby romaine and baby arugula.)

The recipe is quiet versatile as you can use whatever vegetables you'd like, for this recipe I used mushrooms, asparagus, carrot, spring onion and baby corn, but feel free to add your own additional veggies like bamboo shoots, mung bean sprouts, cabbage, leek or any other vegetable you prefer.

sweet potato vermicelli noodles) * 2 tablespoons organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1 medium onion, peeled and sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only), sliced * 5 mushrooms, trimmed and sliced (I used organic button mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2 package (4 oz.)

I used chestnut mushrooms for the slightly nuttier flavour, I also recommend using baby chantenay carrots - the bonus is these don't need peeling either, just a good scrub!

For the veggies, I use 1 large cucumber, 2 tomatoes, 1/2 head of broccoli, 1 cup of baby carrots and 2 large stalks of celery.

and I used the small compartments for baby carrots and applesauce.

One caveat, however: Never use foods like collards, carrots, turnips, or beets, as these contain nitrates that can lower a baby's iron levels.

Use Nutmeg Powder regularly in baby food, it adds flavor to sweet food like pumpkin, carrot etc..

In 2010 I told you about a new $ 25 million ad campaign, sponsored by carrot growers, to attract kids to baby carrots through the use of junk food - style packaging and marketing.

After your baby's first carrots, you can just rinse this off with some soap and water in the kitchen sink and let dry, though you will want to launder after a few days use to thoroughly clean.