Sentences with phrase «uses creamy pureed»

Not exact matches

I really do eat it in every form at the moment — roasted stuffed with quinoa, mashed like potatoes as heavenly side dish, pureed as a creamy pasta sauce and baked as a salad filler — so it only seems right that I use it as a soup too!

The creamy dressing reminds me of one I used to get that had raspberry pureed into it and oh, was it good.

Press «cancel» on the Instant Pot and transfer contents to a high - powered blender, or use a stick blender to puree until a smooth, creamy soup base forms.

Use a handheld blender (that's what I use) or a food processor to puree together until smooth and creaUse a handheld blender (that's what I use) or a food processor to puree together until smooth and creause) or a food processor to puree together until smooth and creamy.

Use a handheld blender or a food processor to puree together until smooth and creamy.

Puree until smooth and creamy, season with salt and pepper to taste and refrigerate until ready to use.

For anyone else, I have used steamed cauliflower (pureed) as a creamy thickener, and oil substitute, for dips and soups.

Add dill, minced garlic and grated ginger, then using a blender or a handheld blender, puree the soup until creamy.

Using a hand blender, puree the soup until it is creamy and uniform in texture.

A wonderful way to use up large quantities of greens is Saag Paneer, a creamy, curried puree of greens, bathing little fried cubes of paneer or (my usual choice) tofu.

In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base.

I would make a strawberry parfait, using cubes of Sara Lee pound cake, creamy strawberry popsicles, fresh strawberry puree, topped with chocolate drizzle abd whip cream:)

Whisk to somewhat combine, and then puree using an immersion blender (if you do not have an immersion blender, puree in smaller batches in a blender or food processor) until nice and creamy.

For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably

Using an immersion blender, puree ingredients until everything is smooth and creamy, with no lumps remaining.

Using a handheld mixer, blend everything in the cylinder until you get a smooth creamy puree, if your sauce is too thick, add more extra virgin olive oil as you are blending

3) Using an immersion blender, puree soup until smooth and creamy.

Transfer the pumpkin mixture into a tall plastic cylinder and using a handheld mixter puree the mix for about 3 minutes or until you form a creamy texture

Using a stick blender or food processor, blend all vegetables in the pot until you have a creamy white puree.

It's great pureed and used as a base for soups (Creamy Corn Chowder, following), dips, and sauces (Macaroni and Cheese With Secret Silken Tofu Sauce, following).

Using pureed silken tofu as a base makes it super creamy.

Puree using a tamper until creamy and smooth.

I used Pacific Foods Organic Pumpkin Puree, which is the freshest tasting and creamiest pumpkin puree I've yet found on the maPuree, which is the freshest tasting and creamiest pumpkin puree I've yet found on the mapuree I've yet found on the market.

Continue pureeing until smooth (for a creamier consistency, use all cashews — the macadamias area bit grittier but so tasty).

If you used arborio rice, you wouldn't need to add the bean puree in order to make it extra creamy (as the rice has starch, which will naturally do this), but it certainly could be added to add healthy protein or flavor!

It doesn't use any cream or milk, but it does begin with some yellow onions sweated in butter, and once everything is pureed together it has the same satisfying richness as a creamy root vegetable soup with the benefit of a much lighter finish and brighter flavor.

Use an immersion blender to puree soup until smooth and creamy (alternatively you could transfer soup to a blender to puree).

Just minutes later, use your immersion blender to puree the head of cauliflower into a beautiful, thick, and creamy sauce that's perfect for pasta.

The white beans were added earlier on in the cooking process and pureed (using this handheld immersion blender) with the whole tomatoes to make it a little creamy, and the sundried tomatoes were added towards the end, giving them just enough time to plump up a bit and add some flavor.

Then either transfer soup to a high - speed blender or use a handheld mixer to puree until creamy.

Ground cashews can be used to thicken sauces or purees and add a creamy consistency to any dish.

Use either Immersion Blender or High Speed Blender to puree the soup into a smooth creamy consistency

In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and 3/4 teaspoon salt until smooth and creamy.

Instead of using cream in creamy pureed soups, try using skim milk and pureed potato to get the richness of cream without the fat.

Using pureed silken tofu as a base makes it super creamy.

If you like a more creamy soup use an immersion hand blender and puree it before serving.

Puree the mix using a stick blender until nice and creamy.

Once cooled, use a hand mixer or Vitamix to puree into a smooth, creamy consistency (usually about a minute on medium setting).

To make the base as creamy as possible, I used a combination of Pacific Foods Cashew Unsweetened Original Non-Dairy Beverage, which on the richness spectrum, is one of the creamiest non-dairy milks around, and their Organic Pumpkin Puree, which is looser than most purees you get in a can and already has an amazing saucy consistency.

Press «cancel» on the Instant Pot and transfer contents to a high - powered blender, or use a stick blender to puree until a smooth, creamy soup base forms.

To serve in a gourmet treat style: Float three one - inch - size firm white button mushrooms, stuffed side up, roasted under the broiler or on the grill, and stuffed with a bit of chopped roasted tomato, a little minced in salt and lemon juice fresh garlic or oven - roasted garlic puree, a pinch of fresh thyme and or fresh basil, and fresh mint, homemade fresh coarse breadcrumbs (could even use those dried ends you saved from your black - olive bread), and topped with just a tiny bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.