Sentences with phrase «vegetables like celery»

(Students may identify fruits, or vegetables like celery or lettuce as plants, but may not think of grains, which are the main ingredient in bread.)

You could add any of the suggested leafy green vegetables, or combine it with other vegetables like a celery or beet.

Snack on vegetables like celery, carrots, cucumber, jicama, lettuce, snow peas, squash, zucchini, yams, and asparagus.

His provides a dietary handout of meal and snacking foods that list items such as cream cheese or unsweetened nut butters on vegetables like celery, cucumber or cauliflower, as well as nuts, egg in all forms, meats, canned and fresh fish, cheeses, avocado, unflavoured pork rinds, butter, full - fat cream.

Cooling vegetables like celery and broccoli have traditionally both been used as liver cleansers.

But instead of eating it with bread or some other baked snack made from flour, try pairing it with vegetables like celery, slices of bell peppers or carrots.

Vegetables like celery, carrots, onions, and potatoes, along with peanuts and hazelnuts, can also cause itchy mouths and inflammation.

Just get some organic vegetables like celery, carrots, kale, chard, peas, etc., and you can add mushrooms, onions, and a variety of herbs like cilantro, parsley, and basil.

Not exact matches

This one - pan dish is something like a vegetable pot pie, but the crust is made up of thinly mandolined winter roots — potatoes, sweet potatoes, and celery root.

I liked that it was packed with vegetables like carrots, celery, and onion.

Other root vegetables like carrot, onion, or radishes, as well as other greens like arugula, cabbage, celery, scallions, cucumber, fennel, endive, spinach, and avocado.

This simple Cajun chicken recipe is served with delicious garlic - seasoned bacon and saucy, brothy vegetables like onion, bell pepper, celery, and jalapeno.

Then you add things like onions, celery, and tomatoes so that there are some yummy vegetables in it.

A variety of vegetables — like yams, carrots and celery — keep this turkey soup light but warming when you're too stuffed to fit in anything indulgent.

1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

For this recipe, I used leeks, celery, and kale, but you could use any vegetables you like.

You can also add leftover shredded chicken and / or sauteed chopped vegetables like onions, carrots and celery for a more substantial meal.

Not only can you choose from dark green leafy vegetables from the cruciferous group (for example, mustard greens, turnip greens, kale, or collards), but you can also choose from the leguminous vegetable group (like green beans or green peas), the squash / gourd group (including zucchini and cucumber), the parsley / umbelliferous group (like fennel and celery), green allium vegetables like leeks, green lettuces like romaine, and finally, of course, the asparagus group that includes asparagus.

Serving Suggestions: In addition to Mrs. Elizabeth Hass's dipping favorite of celery sticks add fresh dipping vegetables like baby carrots, cucumber circles, red bell pepper and zucchini sticks.

first fry some garlic, ginger, ground coriander, turmeric powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.

3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Add other root vegetables, like celery root or parsnips.

Other great vegetables to include are celery, fennel, cucumbers, lettuces, squash, pumpkin, sweet potato, mushrooms, snow peas, green beans and sea vegetables like kelp.

I made the BH&G recipe and found that their cooking times were too long for vegetables like the peppers and celery.

Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves of garlic, chopped 3 cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons of Madras Curry 2 teaspoons of garlic powder 2 teaspoons of turmeric 2 teaspoons of paprika 1 teaspoon of smoky paprika 1/2 teaspoon of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12 dried apricots (stewed or cooked) 1 cup coconut milk 2 cups water or vegetable stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.

Serve with toasted Coconut Almond Flour Bread or a crunchy vegetable medley, like celery and bell peppers.

But as a non-starchy vegetable root (not part of the cruciferous gang, sadly), it tastes like a cross between a potato and has the nice parts of celery: a sweet, yet subtle earthy celery taste.

1 tablespoon olive oil 1 large onion, peeled and chopped 3 leeks, washed well, trimmed and sliced 3 large carrots, chopped 3 sticks celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l vegetable stock — I use Marigold bouillon Large handful flat leaf parsley, roughly chopped 1 jar of harissa — I like the Belazu rose harissa

Easy cheesy green vegetable lasagna packed with a lot of veggies, like zucchini, broccoli, celery, green onion and mushrooms.

Wild rice with mushrooms and other vegetables like carrots and celery for lots of flavor.

You can serve with crackers, vegetables (like celery, carrots, cucumber), bread, salad, cheese, or whatever you fancy!

This pot of soup included some of almost everything I had in the vegetable category — leftovers, the kitchen's flotsam and jetsam — simmering on the stove, imbued with the health of winter plants like onion, garlic, carrots, celery, fennel, mushrooms, potatoes, squash, sweet potatoes, cabbage, kale, and a few destitute peas from the hinterlands of the freezer.

Not all fruit is bad, but for those cutting back on their carb consumption, eating vegetables like raw peppers, cucumbers or celery will do them more good than eating fruits like bananas and grapes which have high natural sugar levels.

Once the groceries arrive I unpack them and usually do things like wash and chop the fruit and any vegetables that I use for dipping (i.e. carrots and celery).

Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing

We like bell pepper and carrots but swap in any crunchy vegetable, like celery or cucumbers, to make this your favorite healthy snack.

The gravy is smooth and fragrant with spices, and packed with healthful vegetables like carrots, celery and potatoes.

We like the flavor the vegetables impart but not the texture; so I run my onions, celery, and clove of garlic through the blender with a cup or so of broth and add it back into the pot.

Include one or more cut - up raw vegetable or steamed fresh vegetables, such as carrots, celery, cherry tomatoes, green beans, broccoli flowerets, zucchini, sweet pepper (red or green)-- anything your child likes.

Vegetables like broccoli, carrots, peas and spinach are a hit while bell peppers, celery and pumpkin / squash rank high on their hate list.

Of course, it's best to enjoy guacamole with fresh vegetables like carrots, celery, and cucumber, but every once in a while, as a special treat, we have ours with the healthiest corn chips we can find at our local grocery store.

In those which do not have a salad bar (which is most of them) we offer a different fresh vegetable, cut up and in individual servings, several days a week — baby carrots, jicama, zucchini sticks, cucumber, celery — and new this year, sitting right on the mainline is a bin with a plex dome on top that holds fresh dark leafy greens like romaine, or broccoli, once a week.

The Masticating Juicer can handle fibrous fruits and vegetables like apples, celery, ginger, wheatgrass and other leafy greens.

Add the chopped carrots and celery, and cook, stirring occasionally, until the vegetables are as crisp or tender as you like (anywhere from 10 - 30 minutes).

Celery root (aka celeriac) is a round, knobby vegetable with an assertive celery - anise - like fCelery root (aka celeriac) is a round, knobby vegetable with an assertive celery - anise - like fcelery - anise - like flavor.

Veggies like cucumbers and lettuce have a water content of 96 percent while vegetables like zucchini, radish, celery, tomatoes, cauliflower, cabbage, and spinach fall just behind.

«When juicing vegetables, consider using scraps that are too big for your juicer — like the ends of carrots and celery — to make a vegetable broth,» Brown recommends.

The vegetable may be unlovely, but it tastes like a delicious mix of celery and parsley and has a smooth, creamy texture that makes it a great alternative to mashed potatoes.

You can make it spicy with hot pepper or chili powder, you can add dill, or other fresh herbs to change the flavors, try dicing up vegetables like peppers, celery or carrots and mixing them together.