Not exact matches
I
used the small penne pasta and a can of the
diced tomatoes with peppers and
celery.
I find one pound of ground beef is enough in this recipe; i have never
used the carrots; never added the
celery, but do substitute
celery salt for the salt; i have on occasion added green pepper; I typically
use three cans of
diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp chili powder i
use ground ancho chilis.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion,
diced 1 leek, white and light green parts, sliced medium 2 large
celery stocks,
diced small 1 teaspoon kosher salt or more to taste,
used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth,
used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup
Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes,
diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup
diced or leftover ham 1 Cup heavy cream (I have
used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I
use lite with fabulous results) Saute bacon in skillet.
1 small onion,
diced 2 cloves garlic, minced 2 bell peppers,
diced (I
used a red and a yellow) 1/2 cup
celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.
I tried it slightly altered — cooked the carrots with the onion and
celery, along with
diced potato, and with no Italian seasoning I improvised and
used 1/8 tsp of each dried basil, oregano, thyme, rosemary (that was fresh), and red pepper flakes.
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
We
use the orzo & some
diced carrot and
celery, but otherwise the recipe is pretty much the same.
soup: 2 - 3 carrots, washed, peeled &
diced 2
celery stalks,
diced 1 small onion,
diced 2 garlic cloves, minced meat of kosher rotisserie chicken, shredded 1/2 cup rice 1/8 -1 / 4 cup kosher fish sauce (i
used Red Boat) 1 TBL oil, olive oil or grapeseed
Ingredients 2 Tbsp olive oil 1 medium carrot,
diced 1
celery stalk,
diced 1 clove garlic, minced or pressed 1/2 small - medium onion,
diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I
used lima beans, corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
6 hard boiled organic eggs,
diced (boiled for 5 minutes) 2 TB organic mayo (I
use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper,
diced 1 - 2 sliced green onions 1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp
celery seed 1/2 tsp
celery salt pepper to taste
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
4 scallions,
diced 2
celery stalks,
diced tops
used for cooking the chicken 3/4 cup mayonnaise Salt and pepper to taste
Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I
use meat left over from making stock) 1 large onion,
diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1
celery stalk, finely sliced 3 carrots, peeled and
diced 2 - 3 other root vegetables (eg.
8 Cups Of Rich Beef Broth (Retain The Meat From The Beef & Veal Bones
Used In The Both) 2 Carrots Finely
Diced 1 Small Onion, Finely
Diced 2 Stalks
Celery, Finely
Diced 1 1/2 Cups Pearl Barley Salt & Pepper 1/4 Cup Chopped Fresh Parsley Fresh Grated Parmesan Cheese Extra Virgin Olive Oil
Ingredients: 1 cup quinoa 1 1/2 cups low - sodium chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups cauliflower «rice» (aka very finely chopped cauliflower florets) 1/2 medium yellow onion, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped
celery 2 cups
diced or shredded chicken breast (I
used the foolproof method, but feel free to
use the meat from a store - bough rotisserie bird.)
I
use homemade chicken broth (no water) and add
diced carrots and
celery to up the veggie quotient.
white or cremini mushrooms, chopped or thinly sliced 1 medium yellow onion,
diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1
celery stalk, chopped 1 medium russet potato or sweet potato, peeled and chopped (I
used a sweet potato) 2 cups cooked wild or brown rice (I
used brown rice) 2 tsp.
Olive oil One large onion,
diced 4 carrots,
diced 3
celery,
diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I
used organic, fire roasted) 6 cups of low sodium vegetable broth Salt and pepper
Serves 4 For the meatloaf: 1 cups
diced onions 1 cups
celery, minced 1/2 cup carrot, shredded 4 cloves garlic minced 1/8 cup tamari zest of 1/2 lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons dried oregano 1 Tablespoons
diced chive 1 cups GF bread crumbs * or gluten free oats 1/2 cup water 1 Tablespoons nutritional yeast 2 1/2 cups chickpeas, cooked or canned 2 1/2 cups lentils, cooked Salt to taste 1/2 cup BBQ sauce (you can
use store bought or we love this recipe from Oh She Glows!)
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
meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are also good) Filtered water (1/2 gallon) Light splash of vinegar (I
use apple cider) 1 small piece kelp 1 large onion,
diced 2
celery stalks, chopped 3 medium carrots, peeled and chopped 1 - 2 parsnips, peeled and chopped 1 turnip, peeled and chopped 1 large piece of pumpkin or squash, chopped 2 - 3 leaves swiss chard, rinsed and finely sliced 1 medium tomato, chopped (or 1 Tbsp.
Remove the chicken, onions, and
celery from the skillet and place on the cutting board you
used to
dice the vegetables (saves dishes!)
I
used coleslaw mix and
diced celery because I couldn't find broccoli slaw and it was fabulous!!
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.
It only takes about 15 minutes to whip up a delicious chicken - like salad
using mashed garbanzo beans, chopped
celery,
diced onion and red peppers, egg - free mayonnaise and a little mustard, Italian dressing, garlic, salt and pepper.
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks
celery, very thinly sliced, plus any leaves from the head of
celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or
use Eden brand
diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Pin It Ingredients: 1/2 pound ground beef (
use 1 pound) 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup
diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 4 tablespoons butter, divided 3 cups chicken broth 4... Continue Reading →
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)
1/4 cup flour Kosher salt Freshly ground black pepper 1 tsp dried thyme 2 Tbls butter 3 pounds chicken pieces (We
used thighs and legs) 4 slices bacon 1 medium onion,
diced 1 medium green pepper, seeded and
diced 2 tsps
celery,
diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls dried cranberries or currants 1 28 - ounce can chopped tomatoes and their juices 3 Tbls slivered almonds, toasted Cooked white rice
-LSB-...] chopped 1 1/2 (approx) cups
diced red potatoes — 1/2 inch
dice 2
celery stalks, sliced 1 1/2 cups chicken stock 1 cup milk 1 cup corn (I
used frozen) 1/4 teaspoon thyme 1 teaspoon sea salt 1/4 teaspoon pepper 1 -LSB-...]
-LSB-...] cups homemade stock (I
used chicken stock) 1 large onion,
diced 1 large
celery root 3 large carrots, peeled and sliced Small piece of -LSB-...]
Chicken and stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1
celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter,
diced into 1 / 2 - inch cubes (best to chill cubes in the freezer for at least 15 minutes before
using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water
I personally
use celery and a small amount of
diced sweet onion.
1 lbs of hot or sweet Italian sausage and option is also to
use meatballs 1 medium onion
diced 2
celery stalks chopped 2 carrots chopped 4 slices of pancetta chopped 2 cloves of garlic 1 2/3 cup (1 can / 16 oz) cooked Great Northern beans 1 2/3 cup (1 can / 16 oz) black beans 1 2/3 cups (1 can / 16 oz) of
diced tomatoes and their juices 4 cups of chicken stock 1 tsp dried basil 1 tsp of paprika 2 tbsp of olive oil / coconut oil Salt and Pepper to taste
1/2 cup oil 1/4 cup Better Batter Gluten Free Flour 1 cup minced onions 1 1/2 pounds finely chopped chicken livers (
use a food processor) 1/3 c
celery, minced 1/2 c finely minced parsley 1/2 cup
diced green pepper 1 clove garlic, minced or crushed 2 tsp salt 1 tsp pepper 1/8 tsp cayenne pepper 4 1/2 c chicken stock 2 c long grained rice
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.
2 T. olive oil 1 onion,
diced 3 ribs
celery, chopped 3 carrots, chopped 2 cloves garlic 1 T. minced fresh herbs (I
used rosemary... Continue reading →
Rice noodles (wide flat ones, not skinny round ones — I
use Thai Kitchen Stir - Fry Rice Noodles) 1 - 2 tablespoons butter / coconut oil 1 onion,
diced 1 - 2 cloves garlic, minced 2 - 3
celery stalks, chopped 5 - 6 button mushrooms, sliced 1 medium tomato,
diced 1 - 2 teaspoons fresh parsley, chopped (or about 1/2 teaspoon dried) 1/2 teaspoon sea salt Pepper — couple shakes 2 5oz cans tuna 3 tablespoons cream 4 tablespoons parmesan cheese Grated cheddar cheese
Ingredients: 1 cup quinoa 1 1/2 cups low - sodium chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups cauliflower «rice» (aka very finely chopped cauliflower florets) 1/2 medium yellow onion, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped
celery 2 cups
diced or shredded chicken breast (I
used the foolproof method, but feel free to
use the meat from a store - bough rotisserie bird.)
1 qt chicken broth 2 cups peeled and chopped zucchini (I
used 2 small - medium sized zucchini) 2 cups cauliflower, broken into florets (I
used one head total) 1 cup chopped onion 2 cloves garlic, pressed or minced 1 cup peeled and
diced carrots 1 cup shredded, pre-baked chicken 1/4 cup fresh parsley 2 - 3 tsp
celery seed 2 - 3 tsp dried rosemary salt and pepper to taste
I'm thinking of
using Bell's seasoning mix and
using cauliflower as the «bread», with
diced onions,
celery, pasture butter, and home made chicken stock — have you tried this, and do you have any recommedations?
Vegelicious Chili 2 Tbsp coconut or grape seed oil 1 1/2 cups chopped yellow onions 2
celery stalks, chopped 1 cup crimini mushrooms, sliced 1 cup red bell pepper, chopped (try to
use organic) 1 cup of carrots, chopped 2 Tbsp minced garlic 2 medium zucchini,
diced 2 Tbsp chili powder 1 Tbsp ground cumin 1 -LSB-...]
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 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch
dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch
dice 1 medium red onion, peeled, and chopped 4 ribs
celery, with leaves, ends trimmed and sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (
use disposable gloves) grated zest of 1 large lemon small handful flat leaf parsley, leaves only, chopped small handful fresh mint leaves, chopped
Chicken Salad: Mix
diced chicken (
use rotisserie chicken to speed things up) with chopped dried apricots, curry powder, and chopped
celery.
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
Ingredients: 1 head of organic romaine lettuce 6 organic
celery stalks 2 organic apples 1 banana 2 TBS organic cilantro 3 leaves organic kale 1 lemon 1 inch organic ginger root Optional: Liquid stevia (I
use this brand) 24 ounces of spring water Directions: Core the 2 apples and
dice.