Sentences with phrase «used peas and carrots»

or 4 cups frozen vegetable pix (I used peas and carrots - next time I would include green beans) 1 - 2 Tbsp.

Not exact matches

I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.

Then I realized I had no onion, no celery and no carrot but I did have cherry tomato's and pea's so I used that in place of the veggies you had........

I used some on hand veggies (snow peas, carrots, etc) and grilled with some of the «sauce» on a mesh grilling rack.

I've kept the creamy layer of my Colorful Carrots and Peas Tart lighter by using reduced - fat dairy products and Opadipity by Litehouse ™, a Greek yogurt - based savory dip with fewer calories and less fat than conventional products.

canola oil, divided 3 eggs, beaten 2 stalks green onion, thinly sliced 4 cups leftover cooked brown rice, grains separated well (I recommend using day - old par - boiled brown rice, the grains are much less sticky) 3/4 cup frozen peas and carrots, defrosted (I used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.

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 ***

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

In the same pan that you used to cook your tofu, heat 2 tsp olive oil over medium heat, then add in the carrots and peas.

Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.

-LSB-...] Spice beef stew but with 5 spice powder and star anise instead plus carrots, ginger and turnips) Use - Whatever - Veggies - You - Have Stir Fry — the combo this time were asparagus, shiitake mushrooms, green peas and grass fed ground -LSB-...]

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 took the suggestions and used sliced onion, a handful of frozen peas, 4 big sliced mushrooms, red and yellow pepper, and mini carrots which I sliced in half.

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

I used spring mix for the greens and added chick peas, then cut up an English cucumber, red pepper, beets, carrots and goat cheese, salt and pepper.

For our Asian salad we used greens, shredded carrots, sugar snap peas, seeded tangerine sections, and toasted almonds.

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.

The combination of roast chicken, carrots, snap peas, and cucumbers offers a refreshing yet satisfying dinner, but feel free to use whatever vegetables you'd like.

I simplified this recipe even more in a lot of ways, by using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the mixture, I skipped the walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the apple and used an apple instead of apple butter in the sauce and just processed it til it was slightly chunky.

* 3 Tablespoons olive oil * 2 medium onions, diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck, top or bottom round, etc.), cut into 1 - inch cubes * 3/4 inch piece peeled ginger, grated (easiest to grate frozen ginger with a Microplane zester) * 2 cups red wine * 3 cups beef broth or stock * 2 bay leaves * salt * 1 pound carrots, peeled and cut into 3 / 4 - inch cubes (can also use half carrots, half parsnips) * 1 pound potatoes, peeled and cut into 3 / 4 - inch cubes * 1-1/4 cups frozen peas * 1 Tablespoon corn starch (optional) * pepper

Ingredients: * 1 pound beef stew meat * 2 medium potatoes, peeled and cubed * 1 can (14-1/2 ounces) beef broth (I used low - sodium) * 1 can (11-1/2 ounces) V8 juice (I used low - sodium) * 2 celery ribs, chopped * 2 medium carrots, chopped * 1 medium sweet onion, chopped * 3 bay leaves * 1/2 teaspoon salt * 1/2 teaspoon dried thyme * 1/2 teaspoon chili powder * 1/4 teaspoon pepper * 2 tablespoons cornstarch * 1 tablespoon cold water * 1/2 cup frozen corn * 1/2 cup frozen peas Directions: * In a 3 - qt.

The symbolic foods include leeks, pomegranate, gourds (includes squashes like acorn, butternut, delicata, kabocha, spaghetti and pumpkin), dates, black eyed peas (some use green beans), apples & honey, beets, carrots and fish head (some use ram's head).

Used a package of stir fry vegetables (broccoli, carrots, and snow peas) instead of those listed.

You may also use a natural or salt free broth Step 4: In blender or food processor, combine fully cooked chicken breast pieces, carrots, peas, and macaroni.

I used a bag of frozen diced carrots and peas.

Also used frozen mixed veggie instead of just carrots and peas.

Can you use frozen peas and carrots for this recipe?

I used a bag of frozen diced carrots and peas... saves a couple steps and it turned out perfect.

This vegetable risotto recipe keeps things pretty basic by using carrots and peas for added spring flare, flavor, and texture....

The same technique can be used for snap peas, carrots, asparagus, and bok choy (whether grilled or sautéed).

I usually use frozen peas, but carrots (you can use the frozen chopped ones), bell pepper, and cabbage are also nice in fried rice.

Use leftover vegetables if you have them, or even frozen mixed vegetables instead of the peas and carrots (use 3 heaping cups of frozen veggieUse leftover vegetables if you have them, or even frozen mixed vegetables instead of the peas and carrots (use 3 heaping cups of frozen veggieuse 3 heaping cups of frozen veggies).

Instead of potatoes / carrots / peas, we used golden beets / dried cranberries / pecans, and then topped them with a chili cream sauce.

Note: Fresh peas and carrots can also be used.

Here, we've used a delicious and nutritious combo of puréed peas, carrots and butternut squash.

I used cucumbers, radish, snap peas and carrots but you can use whatever you like / have in the fridge.

That being said, you have a huge palette to choose from: broccoli, bell peppers, onions, tomatoes, peas, carrots, spinach, leek, garlic, cucumbers, cabbage, and much, much more... make sure to use them all!

Yesterday I had super sprout mix (alfalfa, lentil, garbanzo and sunflower sprouts) plus shredded cabbage, shredded carrots and shredded broccoli with Vegenaise (my only oil intake at all anymore) on lavash sheet for breakfast a sumo Mandarin as a snack while they are in season (I've eaten 4 in my lifetime), and for lunch a big carrot dipped in homemade hummus (my own sesame seeds, no oil, home boiled chick peas boiled in water with hibiscus leaves, and I use this broth for the hummus) and I add 1/4 the salt it calls for, lemon juice add spirulina powder, fresh squeezed lemon juice, hemp, chia, turmeric, garlic, cumin smoked paprika and Cayenne) it's my «green hummus»;) Anyway I had nothing for dinner.

We used baby peas, shredded carrots, and lots of green onion.

Use leftover vegetables if you have them, or even frozen mixed vegetables instead of the peas and carrots (use 3 heaping cups of frozen veggieUse leftover vegetables if you have them, or even frozen mixed vegetables instead of the peas and carrots (use 3 heaping cups of frozen veggieuse 3 heaping cups of frozen veggies).

Using the same pan you just cooked the sausage and onions in, stir fry the carrots and peas with the brown rice, add the sausage mixture along with the eggs and stir frequently over low heat until eggs are scrambled.

Mom's Plans: Gluten - Free, Dairy - Free Melissa is using her slow - cooker this week for Roasted Whole Chicken, Beef Stew with Potatoes Carrots and Peas, and Turkey and Veggie Soup.

Equally delicious with a cup of frozen peas and diced steamed carrots tossed in and topped with mashed potato as a shepherd's pie or use as a rich sauce for homemade lasagna, you could even make some ragu filled crepe cannelloni for something different.

I typically use a combination of bell peppers, broccoli, carrots, mushrooms, onion, zucchini, and frozen peas.

We used to joke that we went together like peas and carrots (yes, a Forrest Gump reference).

These boutique quality treats use only all - natural and locally - sourced produce, such as peas, carrots, cranberries, and sweet potato mixed with USA farm raised chicken and beef.

BLUE Wilderness uses real duck as its main source of protein, along with fruits and vegetables including peas, potatoes, carrots, blueberries, and cranberries.

Dark, leafy greens are best and citrus / tropical fruit should be avoided due to their high sugar content and peas and carrots are also high in sugar and should be used sparingly.

Apple Bean or alfalfa sprouts Blackberries Blueberries Cactus fruit Carrots Cherries Cranberries Edible flowers from the garden (organically grown and NOT from a florist) such as roses, nasturtiums, day lilies, pansies and snap dragons Green or red bell peppers Kiwi Fruit Mango Melons Papaya Pea pods (flat, NO peas) Peach Pear Pineapple Raspberries Squash Dried fruit can be used as well, but since it is so concentrated, use only one third the amount as fresh.

This recipe uses fresh chicken along with eggs, peas, carrots, brown rice, rice bran, dried kelp, flaxseed oil and inulin.