Sentences with phrase «slice each leek longwise»

Slice the leek on the diagonal, slice the pepper thinly and add both to pan.

Slice leeks thinly on the diagonal.

2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste

Thinly slice the leeks crosswise.

If you can't find elephant garlic scapes, substitute them for chives or thinly sliced leeks.

Slice the leek into rings and rinse well.

1 cup white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are used on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again use fresh jalapeño if you can't find scotch bonnets) 1/4 cup sliced leeks 3/4 cup coconut milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp dried thyme (or 2 sprigs fresh)

Slice each leek longwise twice (like a cross), wash it and chop the leeks from top to bottom.

Place the sliced leek in a colander.

You can slice the leeks lengthwise to get inbetween the layers, or make a few rough chops and give them a quick soak, or whatever method you prefer.

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

While the vegetables are in the oven, finely slice the leek and fry on a medium heat in a large saute pan with 1 tablespoon of olive oil for about 5 minutes until it starts to soften.

Throw some chicken tenders in your favorite cast iron, then add some grapes, sliced leeks, a few savory spices, and one more secret flavoring ingreindent... grape juice!

Slice the leek lengthwise and wash carefully to remove any soil that may be trapped between the leaves.

Now slice the leeks on the diagonal and place in a large plastic bag and chill until ready to use.

2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste

6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)

In the meantime, slice the leek in half vertically and wash well to remove dirt.

Make sure you use a clean board to slice the leeks after washing them.

While the beetroot is roasting, slowly sweat the sliced leeks in the teaspoon of olive oil.

Rinse sliced leeks well in a colander.

Add in the sliced leeks, garlic, and tarragon and saute with the potatoes, using a fork to slightly smash everything together.

To make the topping: thinly slice the leeks (after thoroughly washing them).

Slice the leek and shiitake mushrooms finely.

Slice the leek in half vertically and wash to remove dirt and grit.

When the roasting time is over, let the veggies cool for a few minutes, and then slice the leeks, and squeeze the garlic out of the papery layers, using a fork to help you so you don't burn your fingers.

Slice the leeks in half lengthwise, then drizzle with another 1/2 tablespoon of olive oil, and sprinkle on ⅛ teaspoon sea salt.

Heat the oil in a large frying pan, and add the sliced leek, grated carrot and minced garlic.

Add the sliced leeks, sliced mushrooms, bell pepper, garlic and a big pinch of salt, sauteeing until all are soft and fragrant.

4 C finely grated potatoes 1 large, or 2 small, cleaned and finely sliced leeks (remove the outer layer and the tough leaves at the end of the stalk) 6 eggs, whisked with 1/2 C milk or cream 1/4 C Olive oil (a little less is fine too)

Slice leek in half lengthwise; set aside.

For the soup, thinly slice the leeks and wash to remove any dirt stuck between the layers.

Add sliced leeks, fennel and thyme sprigs and cook, stirring occasionally, until softened, about 5 - 7 minutes.

Add celery and sliced leeks and season with salt and pepper.

And in this case, a liberal (1/4 cup) of freshly chopped sage and a couple of thinly sliced leeks.

Slice the leek lengthwise and wash any sand out from in between the layers.

I used sliced leeks are the base for my filling.

* 4 1 1/2 - to 2 - inch - thick bone - in heritage pork rib chops * 2 teaspoons coarse kosher salt * 2 teaspoons chopped fresh thyme * 1 teaspoon finely chopped fresh rosemary * 1 teaspoon freshly ground black pepper * 2 bacon slices, coarsely chopped * Olive oil (optional) * 4 cups thinly sliced leeks (white and pale green parts only; about 3 large) * 3 garlic cloves, minced * 1/4 cup brandy * 1 cup low - salt chicken broth * 2 teaspoons finely chopped fresh sage * 2 tablespoons Dijon mustard * 1/3 cup crème fraîche or sour cream

Slice the leek into thin half moons.

Wash and then thinly slice the leek.

Ingredients 1 chicken breast skin off 1 spray olive oil 1/2 finely sliced leek 1/2 tin chicken soup 1 carrot diced into small cubes 1 cup peas 1 sheet light puff pastry 1 egg yolk beaten for pastry

Add sliced leek and onion, cook until translucent, stirring constantly, then add the chicken stock.

Trim off the tough green end of leek, then slice leek lengthwise and rinse out.

Now add the sliced leeks and peppers along with the chilli, cumin seeds and salt, and fry for another 5 min at medium heat.

I love getting frozen sliced leeks.

I snip the ends off beans, trim Brussels sprouts, dice butternut squash and sweet potatoes, and slice leeks.

Slice the leek into thin coins and wash well in a sieve or strainer to make sure all the sand is out.

Ingredients 4 ounces red Swiss chard, stemmed and chopped (about 3 cups packed) 3 cups low - salt chicken broth (you may not use all of it) 3 tablespoons butter 1 tablespoon olive oil Large pinch of sea salt 3/4 cup thinly sliced leek (white and pale green parts only) 1 cup Arborio rice 1/4 cup dry white wine 2 ounces prosciutto, minced (about 1/4 cup) 1 1/2 tablespoons mascarpone cheese 1 tablespoon chopped fresh Italian parsley Pepper Preparation Cook Swiss chard in a pot of boiling salted water until crisp - tender, about a minute.

Not exact matches

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

Slice the white parts of the leeks in half vertically and place into the sink or a large bowl and cover with water.