Sentences with phrase «used organic chicken»

For this recipe I also used organic chicken as well as natural bacon.

I used organic chicken stock because it is what I had... and toasted pine nuts instead of the almonds.

So I used some organic chicken stock / meat and veggies / herbs I had on hand, along with Thai staples I keep in my refrigerator and pantry.

I used organic chicken livers and I slightly adapted it by not using chilli for obvious reasons or frozen spinach — because I didn't have any.

I used organic chicken broth like you have above, and an organic ranch packet.

Please use organic chicken to ensure you aren't filling your bodies with unnecessary antibiotics, toxins and chemicals.

You can see their attention to quality ingredients as they're using organic chicken wings.

Try it in a gut - soothing soup using organic chicken bone broth as the base.

Next is my own favorite version based on Tim's, using organic chicken legs — because legs are succulent and economical and because the abundant joint tissue gives a high collagen / gelatin yield.

I've been using their organic chicken for a while, but this was the first time I'd seen the sausages and I grabbed them.

Although the organic dog food line uses organic chicken, it is still a potential source of allergen for dogs sensitive to chicken meat.

Not exact matches

We serve organic chicken and salmon as sides in our deli, don't use superfoods and don't serve green salads — we have interesting, creative dishes that celebrate natural food in a non judgemental way, which is exactly what we're about.

I used to recoil at the premium price of organic poultry, but my reaction changed once I cooked a Rosie chicken (certified organic, free range chicken from Petaluma Poultry - link), and tasted the difference a good upbringing makes.

I also use boneless and skinless chicken thighs rather than bone - in as the recipe calls for - this is really only because these are the only free - range, organic chicken thighs I can readily find.

I always use a whole organic, free range chicken from the butcher's for this recipe.

1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper

I used packaged organic chicken broth, baked at 335 degrees for 2 hours).

I used a 32oz box of organic free range low sodium chicken broth from Trader Joe's.

Olive oil 3 large organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1 cup of white wine 1 cup of chicken broth (I used low sodium) Salt and pepper

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

This was delicious, the chicken (we used an organic one) was moist and really tasty, and the sauce added a nice, tangy flavor.

organic chicken breasts, sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to taste

2 tbsp of lard, coconut oil, or tallow 2 medium onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I used organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3 cups of crushed tomatoes or plain roasted tomatoes, if using my homemade recipe, avoid the spices 3 cups of chopped vegetables.

If you use free - range (preferably organic) eggs you also get a completely different colour mayonnaise and grass - foraging chickens have healthier Omega 3 containing eggs.

I used brown rice cooked for 1 1/2 to 3 hours in organic chicken broth, for a more healthy version.

3 tablespoons butter 1 pound organic chicken livers, coarsely chopped 1/2 pound mushrooms (I use white button), washed, dried and coarsely chopped 1 bunch green onions, chopped 2/3 cup dry white wine 1 clove garlic, mashed 1/2 teaspoon dry mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 tablespoon lemon juice 1/2 stick (2 oz) butter, softened 1/2 teaspoon sea salt

Buffalo Chicken Cannoli To make Buffalo Chicken Cannoli even easier, use leftover chicken or organic rotisserie chicken from theChicken Cannoli To make Buffalo Chicken Cannoli even easier, use leftover chicken or organic rotisserie chicken from theChicken Cannoli even easier, use leftover chicken or organic rotisserie chicken from thechicken or organic rotisserie chicken from thechicken from the store.

I'm very particular about the meats I use, and I buy organic, free range chicken thighs with outdoor access.

I also used free range organic chicken..

* 2 tablespoons olive oil * 1 onion, peeled and chopped * 3 large garlic cloves, peeled and minced * 3 carrots, preferably organic, cleaned and chopped * 3 celery ribs, preferably organic, chopped * 6 cups stock (I used defrosted homemade turkey stock; you could also use homemade or store bought chicken or vegetable stock, or use part stock and part water, or all water) * 2 cups green (French) lentils * fresh rosemary from 1 - 2 sprigs * 2 Tb.

If you don't have homemade stock on hand, use organic store bought chicken or vegetable stock (or you can use water, though the soup won't be as rich).

* 2 cups organic whole milk (I used raw milk) * 2 cups organic heavy cream (preferably raw cream) * 3/4 cup organic sugar (or try it with raw honey) * very clean petals from 4 peonies (I used white peonies); make sure they have not been sprayed with chemicals * very clean petals from 4 - 6 roses; make sure they have not been sprayed with chemicals * 2 - 4 teaspoons rose water, or less / more to taste - optional * 4 egg yolks, preferably from farm - fresh, pastured chickens

For the chicken: * 1 pound chicken breasts (I used organic), cut into cubes * 2 tablespoons olive oil * 1 tablespoons fresh lemon juice * 1 tablespoon minced fresh garlic * 1/2 teaspoon crushed red pepper flakes

Use certified organic ingredients when possible and hormone free chicken without antibiotics

Tropical Traditions began testing all of its products, and also tested its certified organic feed used to feed their pastured chickens and turkeys.

Wow, what amazing soup, I used 4 cups of distilled water, all organic cauliflower, celeriac, garlic, and chicken shock cube, next time will make it completely vegan.......

I always marinate over night and use good quality organic chicken.

The use of ginger, chili sauce, and garlic means you'll still be getting the classic taste, but this method gives you control over the quality of ingredients you're using, especially the chicken, which you can use organic free range chicken.

Same as last time, since I made both recipes together, I used boneless, skinless organic chicken thighs.

There is also fresh ginger used, and garlic, and they recommend free range organic chicken breasts, which should become your new way of buying chicken when on the Paleo diet.

They are able to pull it off by using a pound of ground chicken, and you want to make sure that the chicken is organic.

So I have created a more time friendly recipe using a store - bought organic, free range chicken broth.

I use Imagine organic free range chicken broth which is low in fat, has no additives and can be found in most supermarkets.

Today I'm making Black - Eyed Pea Soup using Pacific organic free range chicken broth.

We're certified organic, which includes free range, and we even air - chill our chickens, unlike the majority of Australian chicken, which is processed using spin - chilling techniques that result in the final product absorbing highly chlorinated water.»

-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can use dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB-...]

Chicken livers, ideally pastured but at least free range organic (1 pound) Chicken fat (schmaltz), duck fat or refined, expeller - pressed coconut oil, (2 - 3 TBS)-- don't use butter or lard — Jews don't mix meat & dairy, and they don't use pork products — where to buy fats Large yellow or white onion (1/2) Hardboiled egg (1) Loaf sprouted or real sourdough bread (1)-- if you are gluten - free, use gluten - free bread --(click here for recipe) Sea salt — where to buy sea salt Freshly ground black pepper — where to buy black pepper

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorUsed 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorused the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

can of organic plum tomatoes) * 1 big handful of organic swiss chard (or use another green like kale), rinsed well and chopped * 4 eggs, preferably organic and free range (I use eggs from my backyard chickens) * Sea salt and freshly ground pepper to taste

I didn't have fresh tomatoes so had to use canned, didn't have the Garam Masala but used a little Thai Curry Paste, added chicken thighs that I had sautéed and seasoned, organic multi-colored carrots, which made this dish even more beautiful, and served with rice and steamed spinach.