Sentences with phrase «with sliced mushrooms»

Chop the broccoli and onions and add it, along with the sliced mushrooms, to a container.

In the effort to keep things light yet satisfying, I used a lean ground turkey bulked up with sliced mushrooms.

Not exact matches

Start cooking them while you slice the cabbage into thin threads, the mushrooms into roughly quarters and the red pepper into small cubes and then place them into the frying pan to cook with the carrots and broccolini.

Slice the mushrooms into thin pieces and put these in the steamer too with the spinach and let them wilt

It's also been updated with all the recent blog recipes, as well as some amazing exclusive app recipes from the best chai latte to creamy mushroom pasta, veggie shepard's pie, quinoa cashew porridge, raspberry coconut slices and more.

I love topping my pizza with tomato puree, lots of fresh basil, sliced cherry tomatoes and mushrooms and then I sprinkle rocket over the top of it!

Slice the mushrooms and kale, and grate the carrot then add all to the pan along with the bean sprouts.

Serve in bowls with a spoonful of cooked rice, some mushroom slices, fresh parsley, olive oil, a dollop of yogurt if using, and an avocado toast.

While these cook slice the mushrooms into pieces and gently stir fry them with olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).

I love the mix of sautéed garlic, tamari, chilli flakes and sesame oil with little bites of aubergine, sliced mushrooms and broccoli, tons of noodles and a good sprinkling of chives, toasted cashews and sesame seeds.

This is a real contender for my favourite sandwich ever... The mix of crispy tofu, infused with salty tamari and tangy apple cider vinegar, with creamy hummus, slices of soft avocado, handfuls of fresh rocket and slices of sautéed mushrooms, all snuggled between two pieces of crunchy toast is just a dream!

About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and sliced them into pieces though.

I usually go with three but it's up to you) Sauteed portobello mushrooms Chipotle tofu Plantains Sliced avocado Chickpeas (rinsed from the can or sauteed) Beans (rinsed from the can or sauteed) Shredded carrots Cubed cucumbers

Spread however much tomato sauce you like evenly over the cooked pizza crust; top with mushrooms and half the bell peppers; add 3/4 of the mozzarella cheese, followed by the cooked ground beef, the rest of the bell peppers and sliced olives.

My favorite pizza toppings are tender slices of steak, onions, green peppers and mushrooms with provolone and American cheeses on a provolone crust:) * Thanks * for the giveaway!

I've been enjoying both the Four Sigma Foods Chaga and Reishi «instant mushroom beverages», just prepared with hot water as a tea as I find the flavour really pleasant (especially with a slice of fresh ginger), but you can blend the powders into smoothies and use them in baking, cooking and raw recipes.

Mushroom Stroganoff with Zucchini Ribbons Ingredients: Serves 2 -4 1 Cup of Baby Bella Mushrooms, stems removed, cleaned and sliced thick 2 Cups of White Button Mushrooms sliced thick.

Slice crosswise, and top with the scrumptious mushroom sauce.

A late night trip to the supermarket was out of the question, so i ended up subbing unsoaked * gasp * walnuts for cashews, used the 2tsp of dijon and extra salt / nutritional yeast instead of miso, and added sliced mushrooms in with the onions, and peas to the final sauce, garnished with sunflower seeds.

Here's a topping idea that won me 1st place in a local pizza contest: a little bit of purchased alfredo sauce, sliced mushrooms sauteed with fresh thyme, caramelized sliced onions, spinach sauteed with garlic and top off with some crispy cooked, crumbled bacon (cook the mushrooms in some of the bacon fat)....

I took a butternut, yam, carrot, ginger and coconut milk soup that was good on its own, but spectacular with thinly sliced kale, served over brown rice, with sauteed crimini mushrooms, bell peppers and onions — very tasty and filling.

Whenever I have portobello or flat mushrooms on hand I always seem to go to my default recipe - marinated in a sweet balsamic dresssing, grilled, and then served any of a number of ways: sliced into chunky strips strewn over a salad, squished between a bun with lots of toppings... When I've found a recipe I love I get it into my head that nothing else I make with that ingredient will be as good and so I stick to the tried and tested.

Place lettuce on a hamburger bun, then top with a hamburger, and finish with several slices of mushrooms.

These cheeseburgers rock, we added jalapena pepper slices and sliced mushrooms in the middle with the cheese mixture they were the best we have ever had.

Sprinkle 12 ounces of shredded Cabot Vermont Sharp Cheddar over the sauce and top with the mushroom and ground beef mixture, 1 plum tomato (seeded and diced), and 1/2 of a small red onion (thinly sliced).

of your favorite mushrooms (I used cremini), sliced with stems removed 1 bunch of asparagus, chopped 1 bunch of broccoli (about 2 medium - sized heads), chopped 6 oz.

Yesterday I felt like a sandwich, so I caramelised some onion slices, fried up some cremini mushrooms with some worcester sauce and stuffed a bread roll with 2 (I was hungry!)

Throw in your sliced mushrooms and season with salt and pepper.

The finished plate is a bed of roasted sweet potato slices (slice the sweet potatoes into rounds, toss them in olive oil, salt, and pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

Feel free to doctor these sauces up with your own creative additions (sliced mushrooms, fresh garlic, etc.) just as many do with the real Ragu.

I made this tonight with the changes of a few more garlic cloves (5) and a mix of portobello and cremini mushrooms, as well as adding three slices of bacon chopped up.

You can make it vegetarian by replacing the bacon with 4 ounces of sliced button mushrooms.

2 pounds organic carrots with tops on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and pepper

We always do one Blue Hawaiian, and the second is usually a mish - mash of whatever else we have on hand — salami, olives, sautéed mushrooms and onions, chopped bell peppers... Last week at Aaron's birthday pizza dinner, Nate and I shared the pizza special of the day, which was topped with crumbled homemade Italian sausage, fresh sliced Anaheim peppers, and cherry tomatoes on a creamy, cheesy base.

1/2 cup pasta sauce 4 slices mozzarella or provolone (or 1/2 cup shredded) sauteed mushrooms (optional) 4 buns (brushed with a little garlic butter, they are even better)

Slice mushrooms and cover roast and gravy with the mushrooms.

You just combine sliced mushrooms with fresh parsley and a combo of lemon juice and extra virgin olive oil.

Once you've finished adding the sauce, transfer into individual serving bowls, and top with some of your crisped mushrooms, & freshly sliced basil.

To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave whole

The salad on the side was field greens dotted with thinly sliced cucumber, halved grape tomatoes, and sliced, raw button mushrooms (I am in the camp that hates raw button mushrooms on salads, but I know some people enjoy it — I just push them aside).

With buttery pear slices, grilled marinated red onion, and Portobello mushrooms, toasted walnuts, and creamy avocado, it's a delicious mix of my favorite flavors and textures, and it's filling, too.

Before a skilled chef appears tableside to perform his culinary prestidigitation on the hot hibachi grill at Benihana, you're treated to a tasty bowl of chicken broth - based soup with fried onions, sliced mushrooms and green onions floating cheerfully on top.

Planning to try this: slice and caramelize the onions, mix with sauteed chopped mushrooms, chopped tomatoes, and wilted baby spinach, served on bruschetta (or toast!).

4 large chicken breast halves, with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts only, thinly sliced 2 large carrots, sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms, sliced 1 / 2 - inch thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon fresh thyme or 1 teaspoon dried thyme 1 cup dry white wine 2 to 3 cups chicken stock

For 2 people simply fry 150g of mushrooms, quartered or sliced, in 1/2 Tbsp of olive oil with some freshly ground black pepper and a pinch of salt until cooked.

Add the sliced mushrooms, minced garlic, and sprinkle the mixture with salt.

We loaded the pizza up with our favorite sauce and thinly sliced veggies (mushrooms, onions, red pepper & tomatoes).

I make a vegetable stock with onion, garlic, root veggies, celery, dark leafy greens, fresh oregano, fresh rosemary, olive oil and slices of reishi mushroom.

They ended up sliced and lightly stir - fried together with some type of mushroom (which are quite common in Chinese cooking, but especially in Yunnan).