Sentences with phrase «use some of the other veggies»

I'd guess that you could use some of the other veggies from the cabbage family, like spring cabbage or broccoli.

Not exact matches

I do eat lots of it with a spoon, often straight from the processor, but my other (more conventional) favourite way to eat it is in a rainbow bowl of veggies and quinoa, using it as a deliciously creamy dressing!

I used a jarred roasted red pepper instead of fresh, but diced and cooked with the other veggies.

Feel free to swap the cherry tomatoes, peas, or other family - favourite veggies for the spinach, and don't hesitate to use leftover beef, pork, or cooked bacon in place of the chicken.

Once roasted, these veggies can be served as a side dish or a main entry, or used as an ingredient in a multitude of other dishes, from soups to pan-fries to my all - time favorite — pot pie!!

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chUsing a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chusing / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Then I will use the other half of the leftover veggies to make a smaller batch of this Italian pasta salad the next day.

I love roasting veggies to either eat as is or use in the making of other dishes... This sounds and looks delicious!

not sure what i would make 1st — probably a version of scalloped potatoes using sweet potatoes and throwing in some other veggies.

I love Laura's blog and would love to gather inspiration from her book — I agree it can be so nice to take a break from creating recipes yourself and try out other people's;) And digging the fact that this soup can be adapted using seasonal veggies any time of year.

Of course, you can follow the recipe to the letter — or use it for inspiration and get creative with other fruits and veggies.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

To each bowl, add about 1 cup of the quinoa, 1/4 of the hummus, 1/4 of the carrot slaw, 2 tablespoons cilantro, and any other veggies being used.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

I may try adding some other veggies next time, I am thinking some artichoke hearts or spinach might be nice additions (more greens makes me feel less guilty about the excessive amounts of cheese that I like to use).

I've had some people tell me I use way too much chili powder and others add all likes of veggies they don't seem to belong in a chili!

On the mild side of hot (especially after cooking with food) but big on personality, Dog - Gone BBQ Sauce will win you over with one bite, whether you use it on ribs or other red meat, chicken, turkey legs, shrimp or veggies on the grill, in the oven, or on the stove top.

If you're not a fan of eggplant or any of the other veggies I used, mix things up to suit your preferences.

its wonderful aroma and flavour brought back fond memories of N.Africa's best sights, smells and tastes... Charmoula / Shermula is perfect for other uses too, absolutely yummy on lamb, chicken... salmon or tuna steaks... grilled veggies, etc..

That dressing also sounds out of this world and my mind is spinning through lots of other uses... as a marinade for grilled veggies, salmon, etc..

I'm not sure about other green herbs and veggies that chelate heavy metals out of the body that you can use as a substitute for cilantro in this juice.

I do love all sorts of fruit smoothies and green smoothies; big salads that serve as meals; and I've really been enjoying using a spiral slicer to make «noodles» out of zucchini and other veggies.

Discover some tasty uses of organic hemp seed butter by trying it as a dip for veggies, crackers or other snacks.

the others light drizzle of quality olive oil for veggies salt and pepper for veggies 1 — 8 ounce package of pasta, I used this one

I have seen many chicken curry recipes on the internet and even myself I have had a couple of recipes for Thai curry using fish, veggies and other major ingredients in my blog...

You could use any type of meat that would fit in a cup like this and top with any other toppings or veggies that you like.

We used to do a bit of friendly arguing (and laughing) about his love of ground beef and how he needed to build his culinary repertoire and eat other kinds of meat, poultry, fish and veggies.

I'm already trying to think of other ways to use it... over veggies?

Using zoodles instead of noodles boosts the fiber and nutrition of the dish without needing to add other veggies.

Use it: for curries heat 1 tbsp of coconut oil in a pan, add some teaspoons of paste, let it sizzle, add your veggies — and tofu, if you like it — and some coconut milk after few minutes; to flavor some simple grain + veggies bowl, stir 1 or more teaspoon in some coconut milk or cream and pour it over the other ingredients before serving.

* This frittata is the perfect way to use up leftover veggies from other meals, so to be honest I often just throw in a medley of items which I haven't been able to jam into other meals.

Most bánh mìs owe their satisfying bite to a mixture of something «chewy» (in our case it's seasoned tofu), something «sweet and sour» (pickled carrot and daikon are most commonly used), something crunchy (cucumber or other raw veggies) and something fresh (plenty of coriander) topped with something «spicy» (spicy chilli sauce or vegan sriracha mayo).

7 - 9 Large Eggs (I used 7 XL eggs, use as many as needed to cover veggies in skillet) 1/4 cup Milk (any type) 1/2 to 1 cup of Shredded or Grated Cheese (I used Parmesan & Reggiano) 2 - 3 tbsp of desired oil (I used coconut, you can use olive or others)

Use flavorful low fat toppings instead of the usual bacon and cheese: try chutney, salsa, slices of tomato and other veggies, and low - fat versions of mayo or sour cream.

You should — of course — speak to your doctor before using broccoli in YOUR baby food recipes — however, we have introduced it to our children from 6 months of age onwards, once they were enjoying other fruits and veggies.

1 lb of lean ground meat (I usually use extra lean ground beef or bison) 1/2 cup rolled oats 2 eggs 1 cup grated or chopped veggies (I use a combo of grated carrot, chopped spinach, and grated zucchini) 1/4 cup parmesan cheese, grated 1/2 tsp garlic powder other dried herbs (optional)

You could use any type of meat that would fit in a cup like this and top with any other toppings or veggies that you like.

Is avicado oil a better choice.So if i give up olive oil how do i still gain the full benfits of eating carrots and tomatos and other carotenoid veggies if i do nt cook them using oil.

Steam leftover grape leaves for use in pureed soup — a blend of broccoli, onions, kale, grape leaves and other green veggies makes for a flavorful and nutrient - packed meal.

• Throw all your veggies in a soup made with bone broth and have one serving each day of the week • Toss spinach and colorful fruits and vegetables into a high - powered blender and enjoy that for breakfast every morning • Make cabbage and / or spinach wraps using grass - fed meat and dressings with healthy fats (olive oil, coconut oil or ghee) • Have a fresh salad every day or every other day and top with Omega - 3 rich foods, such as salmon, tuna or chia seeds • Avoid all inflammation - causing foods, such as dairy, gluten and sugar

In fact, this is a great way to snack that uses up leftover meat, cheese, and veggies from other parts of your meal plan.

This recipe is so easy and can be used in a plethora of ways: condiment for any Mexican or Thai dish, dip for veggies, mix a spoon in your hummus or other dip for extra flavor, and most seafood would be more than happy to be paired with this savory sauce.

Limit your use of oil when cooking eggs, and pair eggs with healthy flavorings, like chopped red peppers, mushrooms and other veggies.

Okay, I'm exaggerating, but you should get used to the fact that servings of veggies are always going to be larger than portion sizes for other food groups like meat, dairy, and grains, which all require some restraint.

* This frittata is the perfect way to use up leftover veggies from other meals, so to be honest I often just throw in a medley of items which I haven't been able to jam into other meals.

I grilled some garlic cloves and chopped them with the other veggies, and I used olive oil spray on the veggies instead of olive oil, otherwise I followed the recipe.

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).

Using a lab testing procedure called ORAC (Oxygen Radical Absorbance Capacity), USDA researcher Ronald Prior, Ph.D., found that a one - cup serving of Wild Blueberries has more total antioxidant capacity (TAC) than 20 other fruits and veggies, including cranberries, strawberries, plums, raspberries and even cultivated blueberries.

I lived in Holland for a while and a traditional dish there was stamppot (kale and spicy sausage with lots of other root veggies); my Irish grandmother made a mean Irish Stew (lamb, lots of root veggies and pearl barley when available) All animals of course would be pasture grazed and free ranging to use their own intuition and graze on rich herbs, wild thyme and clover and bird's - foot trefoil.

Enjoy this collection of recipes for using up the leftovers from Thanksgiving, Christmas, and other holiday meals, from turkey to ham to veggies and more!