Sentences with phrase «using yellow pepper»

Sorry so late in the discussion, but as an omni I was too moved to not put my 2 cents in... This is DEEE - LICIOUS - I used a yellow pepper and miso with the nutritional yeast.

Ingredients 4 peppers (I used yellow peppers), washed 150 g semiwhole rice (I used Carnaroli), rinsed under cold running water 150 g seitan, finely chopped 1 zucchini, cleaned and cut into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters a handful of capers, soaked in filtered water for 10 - 15 minutes then rinsed and drained -LSB-...]

I made a few alterations: • used a yellow pepper instead of red • used Mrs. Dash because I don't have thyme • I added a tablespoon of nutritional yeast at the end We had a loaf of sourdough bread w / Earth Balance for dippage.

Not exact matches

We used a mix of green, yellow and red tomatoes and peppers and it came out so beautiful.

In 1529, a Spanish Franciscan friar living in Nueva España (now Mexico) noted that the Aztecs added hot red or yellow chile peppers to their hot chocolate and used them in nearly every dish they prepared.

If you need a smaller batch — I would probably break it down like this: For every package of sausage links I would use (1) green pepper, (2) of red, yellow and orange; If the peppers are huge, then I would half the quantity.

This time around, I used two zucchini, one yellow squash, one red bell pepper, and one red onion.

I used fresh cut corn, grape tomatoes and sliced olives, but you might like any of the following produce: sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)

Chop a large batch of green onions, white onions, red, orange, yellow and green bell peppers to use throughout the week as you prep for this meal.

Substitute red peppers for the green peppers, or use a colourful mix of sliced red, yellow and green peppers.

ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

I halved the recipe, and only had half a red pepper and half a yellow pepper from a previous night, so I used those.

Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish

Basically, used the recipe but omitted zucchini added JD sausage and red / yellow / orange peppers since I had those on hand.

I used now 2 yellow ones and one red pepper, so mine turned out orange.

For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

1 small onion, diced 2 cloves garlic, minced 2 bell peppers, diced (I used a red and a yellow) 1/2 cup celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

4 - 5 orange bell peppers 1 cup dry quinoa + 2 cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can diced green chiles 1/2 cup diced tomatoes 1/2 yellow onion 1/2 cup shredded pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I used Mccormick Salt - Free Southwest)

I used yellow scorpion peppers and wow, talk about heat.

4 cups Great Northern Beans (or another white bean like navy beans) * MUST be dried beans 2 cups onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups water

I used orange and yellow bell peppers instead of red and I loved the colors.

Ever since, I've made this several times, using either yellow or red peppers, sometimes using fresh, sometimes ground turmeric, trying it with different kind of stocks and sometimes using peas or cauliflower instead of corn.

I eliminated the eggplant and used zucchini, yellow squash, red & yellow peppers.

I used a fairly large eggplant, mixed thyme leaves in the tomato base (in addition to sprinkling them on top of the sliced vegetables, to up the thyme flavor) and layered the eggplant slices on top of the tomato base, without overlap, then peppers, then yellow squash, then green zucchini and then another loose layer of peppers.

2 lb Yukon gold potatoes (or you can mix it up, I used Yukon and purple potatoes) 1 small yellow onion 1 egg 1/3 cup oat flour (grind rolled oats in a blender or food processor) sea salt and freshly ground black pepper — to taste olive oil for brushing

I used my Cuisinart to shred 1/2 head of purple cabbage and slice 1 whole yellow onion, grated 1 carrot by hand, and then used the equivalent of 1 sliced red bell pepper that I had «put up» over the summer from Wolfe Spring Farm «s CSA.

1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)

Ingredients 1 — 1 1/2 cups asparagus, chopped into 2 - inch bites 1 bell pepper, chopped (I used yellow) 1 small zucchini, chopped 3/4 cup cherry tomatoes, cut in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.

I also included yellow and orange bell peppers in my version, while the Ottolenghi recipe uses red peppers, and I used just one variety of tomatoes, not four different types.

dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving

* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)

This recipe uses Torchbearer Chipotle BBQ Sauce (any Torchbearer BBQ or Hot Sauce will work) Ingredients: 1 lb beef Spices to taste (oregano, chili powder, crushed red pepper, so on) 1 and 1/2 cups tomatoe 1/2 cup tomatoe sauce 2 port peppers 1 orange pepper 1 yellow pepper 1 red pepper 3 habaneros 1 tai hot pepper Optional 4 oz of any of our sauces.

I had leftover Peppers of each color, so I used 4 different Bell Peppers 1/2 red, 1/2 green, 1/2 yellow, 1/2 orange.

6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.

sliced mushrooms (I used cremini) 1 cup diced red bell pepper (or roasted red pepper) 1 1/2 cups chopped veggie (broccoli, spinach, tomato, or zucchini - I used yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.

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

1/2 cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

1 pound of organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4 of a yellow onion, finely diced 1 tablespoon of dried parsley or 10 - 12 fresh leaves, minced 1 teaspoon of salt 1 teaspoon of ground pepper 1/2 teaspoon of dried oregano or I used a handful of fresh lemon oregano minced 1 egg 1/2 cup of Panko bread crumbs

1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro

I used red instead of yellow peppers (because that's all I had), and I added some mushrooms.

3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar

Trying to find healthy flavorful recipes for my husband and I. I used green pepper instead of yellow, and added extra red pepper flakes (we love heat) and some cumin, chili powder, and a dash of hot sauce!

1 1/4 cups raw cashews 1/2 cup nutritional yeast 2 tsp onion powder 2 tsp sea salt 1 tsp garlic powder 1/8 tsp ground white pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste.

I will usually use Vidalia or yellow onions for this red pepper sauce... always turns out amazing.