Not exact matches
My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3)
use a bit less than a 2:1 liquid: grain ratio, as
more water makes for soggy quinoa; (4) cook in
vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and
fresh thyme or rosemary sprigs.
So, next up, I think I'll
use it instead of a
more traditional curry broth, in a big pot with lots of
fresh vegetables, maybe some noodles...
Use store - bought or homemade hummus in this fast,
fresh vegetable - filled lunch and add even
more taste by
using your favorite
vegetable flavored wrap or tortilla.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season
use 1 can puree) 3 sprigs
fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt,
more to taste 1/2 tsp black pepper,
more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or
vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb
fresh spinach, stems included, coarsely chopped 6 chives, chopped
Use a rich tasting
vegetable broth if dietetically preferred, but a bone broth or
fresh stock will add
more body to this light soup.
Even
more simply, you can
use fresh crunchy
vegetables!
* 2 slices thick cut bacon - optional (I
used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (
use another seasonal
vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or
more / less to taste * 1/4 cup chopped raw walnuts, or
more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of
fresh lemon or drizzle of balsamic vinegar - optional
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon +
more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of
fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had
vegetable and
used that) 3 tablespoon apple cider vinegar
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I
used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus
more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups
vegetable broth, plus
more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped
fresh thyme leaves 1/2 teaspoon chopped
fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
I added 1
vegetable boullion cube to the water,
used 2 % milk, and added some cayenne pepper and a little
more fresh ground black pepper.
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from
Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I
used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped
fresh dill 1 bunch celery (the
more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon
fresh ginger, peeled and grated — I love
fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups
vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I
used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I
used about 7 big leaves) 1/2 teaspoon kosher salt, or
more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
I have been applying it in all the dishes that I would normally
use fresh tomatoes in - in salad dressings (see last post), eggplant parmigiana, pasta bakes,
vegetable stews, curries and
more.
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (
use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped
fresh oregano 1/2 teaspoon finely chopped
fresh rosemary 4 cups
vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or
more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
4 cups
vegetable stock 5 tablespoons olive oil 1 cup diced onion (
more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus
more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped
fresh parsley, lemon zest Tools: 15 - inch paella pan (or
use a shallow, lidless skillet as close to 15 inches in diameter as possible)
6 - 7 cups
vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or
more to taste grated zest of 1 lime 1 small hot
fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped
fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we
used Mori Nu) 8 oz rice noodles (we
used Erawan Brand medium size oriental style noodles)
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus
more as needed) 1/2 pound chicken, cut into small pieces (I
used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I
used 1 cup
vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a
fresh lemon extra sea salt, as needed for seasoning
After that, I still
used my original ingredients, but I cooked them
fresh because I don't love eating roasted
vegetables after they've been sitting in the fridge for
more than a few days.
2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive oil + 2 Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups
vegetable broth 1/4 cup mirin (Japanese rice cooking wine),
use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon
fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (
more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced
fresh parsley for garnish
Most directors who increased the
use of salad bars or served pre-cut
fresh fruit said that children ate
more fruits and
vegetables as a result.
Canned (or tinned)
vegetables and fruits may be
more readily available than
fresh — but are they an acceptable alternative for
use in your baby food recipes?
However, new research from Italy suggests that the same technique might be
used to nudge preschoolers into eating
more fresh fruit and
vegetables too.
To make steamed veggies
more exciting: - Add 2 bay leaves or 1 teaspoon cumin seeds to the water - Sprinkle greens with toasted pumpkin, sesame, flax, or sunflower seeds, almonds, or walnuts - Sprinkle greens with
fresh herbs: mint, dill, basil, parsley, cilantro, scallions -
Use tamari soy sauce or umeboshi vinegar to add extra flavor - Squeeze
fresh lemon juice over them Blanching, or quick boiling, is another way to prepare
vegetables quickly and «cleanly.»
Glory Foods has been a trusted brand for canned greens for years, and today they also have ready - to -
use bagged greens and
fresh cut
vegetables that offer shoppers a convenient way to include these power - packed greens and
vegetables in soups, salads, smoothies and
more.
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
The food is
more than 85 - percent meat based,
using the
freshest, whole, unprocessed meats, fruits and
vegetables.
in all rooms and common areas - Free Open WiFi (100Mb) in all rooms and common areas / Free
use of laptops / Free prints for your next boarding pass or tickets - Free flow Breakfast anytime you wake up (including cereals, muesli,
fresh fruits, eggs, yoghurt, fruit jams, choco cream, bread, juices, milk, butter, honey etc.)- Free Welcome Drink (pint of beer, glass of wine, coffee, cappuccino, juices, softdrinks...)- Free Dinner at our typical Italian Aperitivo (7pm - 9 pm)- 24 hours Reception and Bar - 24 hours Free flow Coffee, Tea and Mate - 24 hours guests» Kitchen with free food - 3 open air Terraces with hammocks,
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more than welcome (in private rooms)- all taxes included (10 % VAT and 2.00 $ p / night Milan Tourist Tax) Atmosphere: If you want a quiet and relaxed environment, our kitchen and our beautiful 6th floor rooftop are always open only for our guests; to the ones who want to meet people and have some drinks, our bar is the right place to be!