Sentences with phrase «used veggies i had»

The avocado sort of marries slightly with the vinaigrette, making it lush and and a little creamy.You can use any veggies you have on hand.

I made this tonight with no mushrooms and just used veggies I had on hand.

You can really use any veggies you'd like but I loved the sweet corn kernels and crisp cherry tomatoes.

I used veggies I had in my fridge that were going to go bad in a few days but you can use whatever you like!

Of course you can use any veggies you have on hand.

I made a modified version of this tonight using the veggies I had in my frig (sautéed onions, peppers, mushroom and rainbow chard).

Not exact matches

I also use it to scrape down all the brown bits left behind from cooking veggies and proteins so I can make the most of my sauces, and it has even come in handy when cleaning dishes with caked - on ingredients.

And please don't use Leviticus to support your argument unless you also keep Kosher, don't wear cotton polyester blends or each any veggies or grains that have been grown next other grains or veggies - all rules God sets out in Lev.

I have made loads of vegetarian quiches over time, we have an allotment and I roast a lot of our veggies to loose freeze on a tray, then bag and am able to use them in lots of different things.

It isn't my favourite juicer as it's quite difficult to clean (which is really important to me) and I wasn't crazy about the design but if you are new to juicing then it would definitely be a great thing to start with while you get used to the idea of drinking your veggies!

I've heard that it is also possible to use the Vitamix to blend the veggies / fruits and then to strain the mixture using a nut milk bag to get the juice.

I halve the ingredients as I only cook for two and even though I usually lack one or two of the veggies (I've replaced chickpeas with lentils before and have completely left out spinach and / or aubergine once or twice as well) the flavor is always spot on and not too spicy for me (probably because I use almost the full amount of sweet potatoes....

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

It's super versatile because you can use literally whatever veggies you have in the fridge or whatever sounds appetizing.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

You can also use whatever veggies you have in the fridge.

Nothing bums me out more than herbs that go bad because they're never used or veggies that get rubbery because they've been sitting in the fridge too long.

These are absolutely wonderful — I'm a high school student with a load of intolerances, and an adapted version of these (gluten free tortillas, no garlic, more veggies, more herbs) has become a staple in my house and I'll continue to use the recipe for years!

Recently, I've used it in spicy peanut noodle salad, an avocado and lime dressing for kale - carrot salad, and sauteed veggies.

Use whatever cheeses and veggies you have on hand and have fun with it!

Also, I think one of the best ways to transition into fall is to use all those yummy fall veggies and fruits God has so awesomely created in His good pleasure and bake them / cook them into yummy goodies like this.

In nutshell, these vegetarian enchiladas are loaded with delicious flavors, veggies, are vegan (when topped with vegan cheese and cream), and also gluten free because I have used gluten free white corn tortillas.

I've also made it a few times using the cooked veggies and honestly, I can't tell the difference.

TIP: This would make a great breakfast smoothie if you're on the go in the morning; I used to enjoy a version of this at a day job I had several years ago while working at a local bakery, and it was comforting to know I was giving my body so many healthy fruits and veggies before noon even hit!

They're a great way to use up whatever veggies I have lying around and are pretty fantastic any time of the day.

I love the idea of using crunchy veggies of choice... it means this recipe can have endless variations: BRILLIANT!

These fruits mentioned here work well in baked goods, and even baby food prunes, veggies like carrots and sweet potatoes, and butternut squash can all be used in a pinch when you don't have time (or just don't want to) use the adult version!

I had some leftover roasted veggies in my fridge and a beautiful bunch of lacinato kale that was begging to be used.

When I have veggies that need to be used or I am leaving town for a few days, or maybe I just need a quick dinner, this type of meal -LSB-...]

To amp this healthy meal up further you have all the nutrients of the veggies, the wonderful healthy fats from the coconut milk, and it's super low - carb with the addition of cauliflower rice instead of the typical white rice used in a curry dish.

Substituted veggies I had in the fridges - carrots, onions, broccoli, celery and used a regular orange.

She would use leftover miso soup or veggies from a stir - fry the night before and combine them with cooked rice that had been simmered in broth to soften it.

I like using avocado oil for high heat cooking, like roasting veggies, because it has a higher smoke point, but olive oil will definitely work for this recipe!

I changed the veggies up a little bit to use what I had on hand.

fingers crossed (but there's already brown / grey spots on some of the leaves...) I don't waste veggies, so when I got those cute carrots, the tops had to be put to good use!

No need for feeling guilty, though — this version uses Greek yogurt instead of cream and has ample veggies.

We use it for veggies, fish, halloumi... We also have a separate one for meat but that's DH's department!

One thing that I love about having a garden is how it forces me into coming up with up new ways to use all the veggies that are growing.Read more

I was able to use the first veggies from my garden in it (kale and basil) and while I made a few adjustments (basically I threw in what veg I had in the fridge) I made your vinaigrette to the letter and it's AMAZING.

But, the beauty of it is, you can use pretty much any veggies you have on hand!

And you can add whatever veggies you happen to have on hand — although using a frozen veggie mix is awfully convenient!

I love hiding veggies in baked goods but hadn't thought of ever using some of these.

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 don't use it nearly enough as I could have, but the one thing I love about it is that you can start cooking something on the stove (brown some chicken for instance) throw some veggies in there and just pop it in...

I think the cauliflower idea is a great way to incorporate more veggies into our diets, which I think most of us could definitely use, but if I'm going to indulge on carbs, I'd rather eat the real thing.

You can use whatever veggies you have on hand with this sauce.

I had a small leftover bag of frozen peas, water chestnut and snap peas that I chopped finely and added in here just to use up and add extra veggies.

What I love about making lettuce wraps is that you can adjust the taste to your preferences... use some different veggies you love, add some extra seasoning... have fun with it!

I was trying to use up all the veggies I had in the fridge and tadahh a super creamy, filling, comforting and yet so healthy pasta recipe was born!

I'm sure the soup would be also delicious with pumpkin instead of the squash, I usually just use whatever veggies I have on hand Let me know, how you liked the recipe!