Sentences with phrase «about the broccoli in»

I had a question about the broccoli in the microwave.

Many people are genuinely trying to help you with their comments — would you want someone to tell you about the broccoli in your teeth, or would you rather walk around with it stuck in there all day?

Not exact matches

I'm passionate about inspiring people to start their own business, as well as getting them to eat more broccoli, so anything I can do in this space just let me know...

Saute broccoli in a few sprays of oil and a pinch of salt for about 7 minutes.

Once you get to this point, roasts them the same way as roasted broccoli florets or any other roasted vegetables: toss in extra-virgin olive oil, put on a baking sheet in a single layer and bake in a 400F oven for about 35 minutes, or until soft and browned.

1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.

While the pasta cooks, place about two - thirds of the broccoli rabe in a food processor.

Now I've had some AMAZING broccoli salads in my day, and I feel somewhat of an expert because broccoli is just about my favorite veggie.

I noticed the broccoli in some of the photos and I think I might sub about half the cauliflower for broccoli for some color.

Assemble the vegetable wreath by arranging the broccoli and cauliflower in a wreath - shape on a round platter, about 9 - inches in diameter, leaving a hole in the center for a bowl.

When the rice has about 5 minutes left of cooking time, steam the broccoli, just slightly, in the microwave for a minute or so.

It's everything you love about the famous chicken dish, complete with a side of broccoli mixed right in!

I don't know what it is about vegetables that they don't like separately, I can not get them to eat broccoli, cauliflower (cooked or raw) unless it is in a stir - fry.

We chatted in the kitchen before dinner about dressing for the salad (and broccoli / broccolini in general).

It will probably come as no surprise by now (I mentioned it when I posted my pumpkin, broccoli and cheddar soup and spiced pumpkin beetroot muffins) that this recipe came about in large part from what I had to hand, but the result is a really tasty and colorful root vegetable and lentil soup.

There was enough sauce to probably have used 3/4 to 1 pound of broccoli, which would have stretched it to about four servings, so keep that in mind as an option!

If we have extra carrots or onions or broccoli or just about anything else hanging around in our veggie crisper, add them to the pan!

The broccoli will only be in the oven for about 5 minutes but if you like to not microwave it is fine.

While browsing the farmer's market last Saturday, I found a nearly endless supply of cherries mixed in with all kinds of berries, peaches and some vegetables too I'm sure (I recall seeing broccoli and daikon, but honestly I am way more excited about the awesome fruit selection at this time of year).

Next add in the zucchini, squash, and broccoli (I was out of broccoli this time), then season with salt, pepper, and thyme, and cook about 5 minutes.

Next add in the zucchini, squash, and broccoli, then season with salt, pepper, and thyme, and cook about 5 minutes.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

I tossed the broccoli in a little olive oil, salt, pepper and garlic powder and roasted it at 400 * for about 20 minutes.

It's important to get the seasoning in the broccoli from the start, otherwise it will be bland, taste broccoli about halfway through cooking.

Add in the broccoli and saute the mix for about one minute, just until the broccoli turns bright green.

I used 2 % Velveeta cheese, broccoli florets (because I hate the stalks and that is about all you get in the broccoli cuts bags), and one and a half cans of evaporated milk.

Separate broccoli rabe, then sauté in garlic oil until coated with oil and heated through, about 4 minutes.

Tossed with a splash of olive oil and a good bit of salt and pepper, the broccoli florets cook quickly, and in about ten minutes are tender and flavorful, their edges just beginning to caramelize.

Put broccoli in oven when sweet potatoes have about 10 minutes left to cook.

These vegan cannellini bean and broccoli rabe meatballs are packed with savory, garlicky flavor and are perfect drenched in marinara sauce over spaghetti!For today's post I've decided to talk about one of my absolute favorite vegetables of...

This broccoli cheese soup rivals any I've tried in a restaurant, and only takes about half an hour to prepare.

Unfortunately society has been conditioned to think that protein only comes from meat, but the truth his that protein can be found in just about any type of food, include veggies such as broccoli and kale.

• Next, add in your broccoli florets and about 1/2 cup of water.

I added steamed broccoli, about 3/4 cup cooked Jasmine rice, lots of pan-fried tofu (the recipe for how I make mine is here), a few handfuls of of raisins (I love raisins in salad!)

Courgettes have a high water content and are low in calories (about 50 % fewer calories than vegetables like broccoli).

I usually like to have some substance to my soup, so I set aside about two fists of broccoli florets and steam them up a bit to tender - crisp, then I throw them in after I've done the puree thing.

Both the broccoli and Vidalia onions in this recipe are purchases that have been made in support of the Produce For Kids and Publix Feeding America campaign, and I feel extra good about it knowing it will help feed people in need in the Orlando area through our local food bank

Both the broccoli and Vidalia onions in this recipe are purchases that have been made in support of the Produce For Kids and Publix Feeding America campaign, and I feel extra good about it knowing it will help feed people in need in the Orlando area through our local food bank Second Harvest of Central Florida.

Carmelized shallots in butter, a broccoli crown, cut up the florets and the stem too, added it to the mix, then poured in the chicken stock (that is what I had) and then cooked for about 10 minutes.

Meanwhile, cook broccoli in a skillet over medium - high heat in about 1 tablespoon extra virgin olive oil for about 20 minutes.

Cook the soba in a big pot of rapidly boiling salted water just until tender - but about 20 seconds before the pasta is done cooking add the Romanesco (or broccoli) to the pot.

Use imperial measurements Method How to make Bacon and Broccoli Rice Bowl Cover the eggs with about 1 inch of water in a small saucepan.

I like what another commenter said about putting broccoli in the sauce instead of mushrooms, I'll have to try that next time.

You might be surprised to see a salad featured in a site about convection ovens however, you cook your broccoli and almonds in your convection oven.

Place the broccoli in a steamer basket set over water and steam, covered, until just barely tender, about 3 to 4 minutes.

Warm the coconut oil in a medium saute pan over medium heat, add broccoli and bok choy and saute for about 3 - 4 minutes, until they turn bright green in color.

Dip the broccoli and cauliflower florets in the batter, letting the excess drip off, and deep - fry for about 3 minutes, until crisp and golden brown.

Nobody will complain about eating their greens when you serve this lightly roasted broccoli tossed in garlicky browned butter and toasted nuts.

Cook broccoli in a large pot of boiling salted water until crisp - tender, about 1 minute.