Not exact matches
In a pot
over medium low heat combine the oats,
water, almond milk and shredded
carrot.
Add the onion, garlic,
carrot, celery and spices into a medium soup pot, drizzle with a teaspoon
water and cook (
water fry)
over medium heat for 5 - 7 minutes, stirring frequently.
* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic
carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked
over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or
water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
sugar and 1/4 cup
water to simmer in a skillet
over medium - low heat, stirring to separate the
carrots.
Ingredients: 2 cups dry lentils (rinsed and pick
over for impurities) 5 cups
water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1
carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and
water to boil, reduce to a simmer and cook until lentils are tender.
Ingredients: 1 onion, chopped 1/4 cup olive oil 2
carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups
water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil
over medium heat.
To make the soup base: In large saucepan
over medium heat, combine the
water, canned tomatoes, wine, leeks,
carrots, onion, thyme, lemon, saffron, and bring to a boil.
Make the pickled
carrots: In a small saucepan, combine the vinegar,
water, sugar and salt
over high heat.
1 cup dried white or red kidney beans, picked
over 4 cups
water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium
carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Peel the
carrots then cover them with
water and bring to a boil
over high heat.
Beef Satays
over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp
water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2
carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
Bring beans, onion, fennel,
carrot, garlic, thyme sprigs, chiles de árbol, 1/3 cup oil, and 8 cups
water to a simmer in a large pot
over medium.
Lately, when flying alone
over big distances, I've been a fan of giving my stomach a break, just drinking lots of
water and munching on some
carrots and sliced cucumbers.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small
carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold
water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling
water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan
over medium heat, heat the olive oil.
Using a steaming basket
over boiling
water, (keeping the pot covered) steam the
carrots until soft enough to pierce very easily with a knife, about 20 - 25 minutes — timing will depend on the size of your
carrots.
I don't rinse the cabbage after soaking in the salted
water, I add daikon,
carrots, tons more garlic and ginger, sometimes cilantro (yummm), no apple, and I let it ferment with an air lock or cloth
over opening secured with rubber band for 4 - 5 days.
Bring liquid to a simmer
over medium; cook, stirring often, until
water has almost completely evaporated and
carrots are partially tender, about 5 minutes.
In large pot
over medium heat, add 1 — 2 tablespoons of the
water, onion, green and red bell pepper, celery,
carrot, and sea salt.
Carefully add in the vegetable broth or
water along with the barley, diced
carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and bring to a slow simmer
over medium heat.
• 500g firm white fish cut into chunks • 3 anchovy fillets, rinsed and chopped • 2 onions, diced • 2 celery sticks, chopped • 2
carrots, peeled and chopped • 3 garlic cloves, minced • 1/2 tsp chilli • 1/4 cup flat leaf parsley, chopped • 1 can (400g) diced tomatoes • 1 cup white wine • 1 cup
water • 1 tsp finely grated orange zest • Olive oil or olive oil spray • Crusty baguette, sliced (optional) Method Heat oil
over medium heat and add the onions, celery and
carrot.
I'll swirl together a teaspoon each of maple syrup and
water, add spices, like ginger and cinnamon; then drizzle it
over foods like oatmeal, yams, baked fruit, or roasted
carrots.
When I did this Tuesday night, I put out thinnly sliced
carrots, chopped green onions, kale torn in small bite sized pieces, diced celery, and frozen green peas (that I ran hot
water over for a few secs.)
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large
carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup
water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass
over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
Combine the
carrots, honey, thyme and 1 cup / 240 ml
water in a medium skillet
over medium heat.