Sentences with phrase «winter vegetables used»

The aromatic spices and nutrient - rich winter vegetables used in this main dish also infuse the meat with fantastic flavor without the need for excess sodium.

Not exact matches

My mother used to grow many of the fruit and vegetables that we ate, and canning the harvest was mandatory in preparation for the winter.

Use herb butters over the winter to spread on fresh bread, finish sauces, melt on pasta, vegetables, or potatoes.

Maybe I should call these winter rolls, since I'm predominately using winter vegetables.

I don't want to think about winter yet, but you can use squash and tubers in this vegetable salad.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chUsing a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chusing / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Use any combination of winter vegetables you like, vary amounts according to availability and taste — the following list is a guide.

Use your favorite vegetables; any vegetable that will stand up to roasting, including onions, leeks, bell peppers, turnips, parsnips, sweet potatoes, carrots, fennel, winter squash, mushrooms, cauliflower, broccoli.

Per serving, according to My Fitness Pal: 398 calories 52g carbohydrates 7g fat 13g protein A comforting, winter dish to use up all those tired vegetables in your fridge, this is a lighter version of cottage or shepherd's pie, topped with a light — kind of creamy — mash without the calories.

Let's start baking... Outrageous Chocolate Holiday Cookies yields: 24 cookies Ingredients: 1 cup softened margarine, must be 80 % vegetable oil (I use land o lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding mix (dry) 1 cup semi sweet chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Directions: 1.

Free to add additional vegetables like turnips or carrots, or to use other sweet winter squash like delicata.

She uses an interesting combination of certain winter root vegetables but she has no idea what does the name «Gobbi «refers to.

The restaurant is unveiling numerous 2015 summer harvest pantry items that have been preserved over the winter for use this season; diners can expect to see housemade vinegars, preserved and pickled vegetables and cured meats on the menu.

Hi Sande, the cabbage my family uses is a common white cabbage — very sturdy as it keeps through winter — historically, this cabbage was one of the very few vegetables to keep through winter; we still use the same white cabbage for fermentation even though the other choices are there.

Kelly likes to use this as a base recipe, and he'll often add turnip, mustard or radish greens if they're in abundance, making this recipe a perfect way to use up all those winter CSA vegetables.

I had peppers and celery to use up so that's what went into this version but any root vegetable or winter squash, corn, carrots, even beans would compliment the avocado and cucumber base.

Embrace the versatility of this dish by playing around with the vegetable make - up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example.

I'm always interested in winter salads to use the produce available this time of year and give us a different spin on our vegetables.

With it being winter however I would use canned fire roasted tomatoes instead of fresh for this Oven Roasted Pesto Vegetables Deluxe.

I love winter squash of all types, but usually fall back on butternut because I find it easiest to peel (also use a plain old vegetable peel).

Long - time Hailey, Idaho chef Chris Kastner, of CK's Real Food, braises winter root vegetables, too, and often uses vegetables as a thickening agent, instead of the traditional flour method.

Including fruits and vegetables like apples, pears, sweet potatoes and winter squash is an easy way to boost flavor and possible use less sugar.

Some new recipes I created, styled and shot for Winter: Sheet Pan Roasted Chicken and Vegetables and some delicious Zucchini Noodles with Roasted Eggplant, Feta, Pomegranate and Mint, using their Blood Orange Olive Oil and Black Currant Balsamic Vinegar.

Embrace the versatility of this dish by playing around with the vegetable make - up: add cubed winter squash, swap chicories for the cabbage, use stock in place of water, or stirring in blanched hearty greens or spinach at the end.

So this winter I have been dedicated to using every single vegetable in my kitchen before making another trip to buy more.

While I had my eye on Galatke (Serbian Semolina Baklava), Colcannon, and Yachae Kalguksu (Korean Knife Noodle & Vegetable Soup), I chose this chicken dish because we still have plenty of sage left in the garden that I wanted to use up before winter comes.

This year, however, I'm going to go ahead and indulge my comfort food cravings, but in a different way: using summer vegetables in place of autumn's, but applying the same deep flavor treatments of fall and winter dishes, with lots of spices and long turns in the oven.

And while it's based on winter root vegetables like parsnips and carrots, you could use just about anything, really.

* 3 1/2 pounds (about 10 cups, diced) mixed winter squash / root vegetables (I used a combination of butternut squash, carrots, turnips and parsnips), peeled and diced * 3 tablespoons olive oil * course salt * 2 tablespoons unsalted butter, preferably organic * 3 tablespoons maple syrup generous pinch of red pepper flakes or cayenne pepper * 5 cardamom seeds / pods (the original recipe calls for 1/8 tsp.

Winter squash is a beautifully versatile vegetable that can be used in millions of ways in both sweet and savory dishes.

1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley

Use it to make: Brassicas Bowl, Root Vegetable Zoodle Soup with Basil Oil, Winter Salad with Brussels Sprouts and Citrus

When you have a surplus of roasted winter vegetables, use them all up in this salad, which comes together with a punchy mustard - walnut vinaigrette.

My favorite way to brighten up winter meals is to use lot's of color from different vegetables.

During harsh weather we use reemay to protect plants from frost and build cold frames to protect some vegetables throughout the winter months.

Stuffed ham is a dish with deep, deep roots in the area, a means of using up winter root vegetables.

And get busy roasting veggies to be used in pastas, sandwiches, salads, and bowls, such as these Winter Veggie Meal Prep Bowls, a roasted vegetable tray bake, roasted butternut squash soup, or roasted sweet potato burrito bowls.

Root vegetables aren't something you normally see paired with pasta but in the fall / winter months when they're at their peek is the perfect time to use these jewels.

Parsnips are the star of the show in this creamy soup recipe, making good use of this winter root vegetable.

Dishes like portobello frites (a play on classic steak frites, substituting a portobello mushroom treated exactly as a steak) or winter vegetable cassoulet (using hearty ingredients to build flavor and replace duck confit and pork sausage) prove that it's not just all salad.

And get busy roasting veggies to be used in pastas, sandwiches, salads, and bowls, such as these Winter Veggie Meal Prep Bowls, a roasted vegetable tray bake, roasted butternut squash soup, or roasted sweet potato burrito bowls.

I don't want to think about winter yet, but you can use squash and tubers in this vegetable salad.

Looking for a great way to use winter vegetables?

These recipes are specifically created for fall and winter using a variety of seasonal vegetables to create the creamiest and most comforting dishes that you can imagine — and the best part... these recipes are actually GOOD for you!

With Easter falling right at the start of spring, it's the perfect time to get one more use out of all those winter vegetables.

4 pounds winter vegetables, peeled and / or trimmed as necessary and cut into 1 - inch pieces (about 8 cups); I like a combination of butternut squash, white and sweet potatoes, Brussels sprouts and parsnips, but use whatever you have on hand.

We had some friends over from church yesterday and they helped us do some winter clean up and prep for the area we plan to use for our vegetable and herb gardens!