Sentences with phrase «whatever vegetables you use»

Whatever vegetable you use, just be sure it is partially cooked before baking and well - dried!

Not exact matches

Just like the vegetables, you can also use whatever dried fruits you have to hand.

Skip the take - out and make your own fried rice at home using whatever vegetables and protein you have on hand.

In terms of pasta, I like to use orzo when I want the pasta to be the sidekick to whatever vegetable I'm highlighting.

But seriously, use whatever vegetables you like here — you really can't go wrong, as long as you follow the basic recipe:

If you don't have broccoli slaw, use whatever bits of raw vegetables you have.

Though my version is made with two superfoods (anti-inflammatory turmeric and roasted seaweed, both of which give this bad boy a big flavor boost), the actual vegetables you use in the soup can vary based on whatever you prefer or have on hand.

Roasted Sweet Potato + Beet Soup, serves 2 - 3 Feel free to use whatever root vegetables and beans are on hand or desired.

This translates to whatever I use carrots for, like when I make my moist carrot cake, I feel It's healthy, a vegetable cake after all.

You can use whatever spring vegetables you have on hand - leeks, spring onions, beets, parsnips, carrots, fennel etc..

And that's the beauty of this cooking: just use whatever meat you have left over, some cheese, vegetables and olives / capers / pepperdews, mix it all together and surround it with buttery pastry.

2 cups chopped vegetables (I used zucchini and carrots, but you can use whatever is seasonal in your area)

Use whatever vegetable you fancy, these are what I had — frozen spinach, cherry tomatoes, corn kernels, carrots, cabbage, jalapenos and onions.

This Easy Vegetable Frittata is a frequent «go - to» dinner because it's quick, easy, and we can easily use up whatever vegetables or cheeses we have on hand.

Or have you used a margarine (whatever was on sale) with out even looking at the percent of vegetable oil and your cookies didn't bake up the same as the last batch you made?

While I used broccoli, zucchini, celery, and carrots, feel free to use whatever vegetables you have on hand.

When it comes to the vegetables I use, it is quite easy, I take whatever I happen to find in the fridge or in the freezer.

This recipe is just as versatile as any other omelette or frittata recipe - use your favorite vegetables and proteins in whatever combination you like.

My quick dinner staples include pasta with a super garlicy / red pepper flakey / parsley - ridden olive oil sauce with a big side salad (or a whole bunch of whatever vegetable is lying around tossed in the pasta); hummus (used to be store - bought but now your ethereally smooth hummus recipe!)

I use whatever I have, but I try to balance the vegetables between what my son likes and what my daughter likes (generally not at all the same thing).

Almost weekly we have a vegetable soup with whatever needs to be used up, calzones (just a super easy pizza dough recipe, mozzarella and pepperoni squished inside), kielbasa and potatoes — usually chopped & tossed together into the oven to roast, chicken breasts marinated in whatever I have with a side of couscous... geez, no wonder I love this site!!

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

I can use whatever random bits of vegetables, meat and grains I have left over from other meals and throw them all together in one pan.

Now, I was perfectly content to keep this dull stuff to myself — workaday salads, breaded thigh cutlets, flatbread with whatever vegetable needs to be used up first — but you asked.

You can use whatever wonderful summer vegetables are abundant at the time you make these.

There is a bit of juice when the chicken is done which, depending on the chicken parts used, could be a few tablespoons or more which I then add to a non-stick pan with whatever vegetables I have on hand coarsely chopped and then steamed til moisture evaps.

Feel free to use whatever vegetables are in season!

A lot of the time, making soup is all about using whatever vegetables you have on hand, so consider the recipe below to be a guide, and throw in whatever you want!

Use whatever vegetables you have available and cut them into similar size chunks that will take about the same amount of time to roast.

All you need are some good quality eggs and whatever vegetables need using up from your fridge / garden.

It is so fresh, and you can use whatever vegetable is in season in your «potager» or at your local supermarket.

You can use whatever herbs you like in the packet, and even mix it up by adding different oils, spices, and vegetables.

Minestrone is a classic, thick Italian soup that uses whatever vegetables are in season and thus varies widely from one recipe to the next.

Whatever you do, pat yourself on the back — you've just put some leftovers to very good use, and you now know how to make vegetable fritters any way you like them.

This meal is very versatile, in that you can use almond butter or Sunbutter in place of peanut butter, and you can customize it to whatever vegetables you personally enjoy!

Leftovers are great on a grilled chicken salad for lunch — just use the leftover dressing to dress the salad and add whatever fresh vegetables you have in the fridge.

You could use vegetable stock, chicken stock, beef stock, whatever you have on hand... also whatever veggies you have in the fridge that need to be used up.

Herein lies my approach to grain salads: I like whatever vegetables I'm using in the salad to be the bulk of it, and the grains to be the accent, like a crouton.

In terms of vegetables / add - ins, you can pretty much use whatever you want.

The combination of roast chicken, carrots, snap peas, and cucumbers offers a refreshing yet satisfying dinner, but feel free to use whatever vegetables you'd like.

I used whatever vegetables and beans I had on hand.

Use whatever vegetables you have.

Variation: Use other vegetables in place of the ones suggested here — try corn kernels, diced carrots, bell peppers, green beans, sliced mushrooms, yellow summer squash — whatever is available and whatever your family likes.

Nutrient - dense and delicious, you'd use it as a healthful seasoning for salad, vegetables, stir - fries - whatever you like.

As much as possible, cut down on eating fried whatever; or if you do eat something fried, try to use a healthier alternative instead of vegetable oil.

Best of all, you can use whatever root vegetables you can find in the fridge or cupboard.

Sub in your favorite vegetables, or use whatever is on hand to create this delicious dish.

In this recipe, I'm using carrots, red bell peppers and cucumbers, but you can use whatever vegetables you have on hand.

The only changes I have made is by using whatever oil I have on hand (olive, canola, vegetable, coconut, etc)

I could see using this recipe at the end of the week to use up whatever vegetables I have left in the fridge — I could see it working well with almost anything.