Sentences with phrase «about the mushrooming of»

Instead it suggests two points: first, policy - makers are increasingly concerned about the mushrooming of al - Qaeda - like groups across Syria, which implicates a scenario of long - term internal and cross-border instability; second, it is an attempt to deligitimise Western strategy in Syria by focusing on the openly violent, sectarian and fanatic elements.

Not exact matches

It's unclear what the an upcoming Mario movie would be about, but it's likely to be a blend of the surreal and comical — something the Mario franchise is known for, with its portly plumber battling turtle - like creatures in a so - called Mushroom Kingdom.

While some investors have raised their eyebrows about the sustainability of mushrooming live streaming apps that secured less than 10 million downloads in China last year, the wanghong business itself is getting bigger and is now targeting for content - hungry niche audiences.

The true Gnostic, knowing the wiles of the Demiurge, is not about to be taken in by the pseudo-Gnostic promise of a new consciousness by way of McKenna's golden mushrooms.

In 1978, General Creighton Abrams was said to have interrupted a discussion about limited nuclear war «with an expletive, followed... by the statement, «One mushroom cloud will be reported as one hundred, and that will probably be the end of the world.

LOL... looks like that lunatic Xenia took a large dose of these magic mushrooms... can't wait to hear her rant about the burning bush and talking donkeys.

We've been thinking about bringing very small groups of guests to stay in places like Sulmona, Pacentro and Santo Stefano di Sessanio, to forage wild herbs, asparagus and mushrooms, to hunt for truffles with truffle growers and to harvest saffron.

Add the mushrooms and prunes to the pot, along with a pinch of salt and freshly ground black pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.

Furthermore i took about 220g of Quinoa, 6 Mushrooms and 15 Brussel Sprouts.

Then add two crushed cloves of garlic, a sprinkling of dried herbs and some olive oil and sauté them for about three to four minutes, until the mushrooms turn slightly brown.

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.

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Kabobs: Place similar sized chunks of fresh produce such as bell peppers, onions, cherry / grape tomatoes, button mushrooms and / or zucchini on skewers and grill directly on grates until they reach desired texture, about 3 to 5 minutes.

All mushrooms have a significantly large water content, and tend to shrink down to about half their size after the cooking process is complete, so when you see how many mushrooms I'm asking you to cook (just shy of three pounds) your eyes may pop out of your head a little — do not panic.

Add 1 tablespoon of garlic and cook the mushrooms until tender, about 2 - 3 minutes.

This stir fry of chicken, mushrooms, and a sweet sauce comes together in about a half an hour.

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

Finely chop the onion and fry on a medium heat with a splash of oil for about 5 minutes, then add two cloves of minced garlic and 2 mushrooms chopped into small pieces (1 / 2 cm cubes).

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

I see a lot of other commenters concerned about the mushrooms and thinking about adding more beans — but wouldn't that be too bean - y?

Heat a lug of olive oil in a large skillet and sautée chopped mushrooms for about 3 minutes over medium heat.

And in general, we think about crimini mushrooms as a very versatile life form since it can be found growing wild in many regions of the world and in fairly diverse habitats.

piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.

Everything about this dish was so memorable, the taste of the beautiful sauce, the texture of the different mushroom varieties, the amazing crunch that came from the nuts.

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.

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

Start with one batch of Creamy Mushroom Soup or about 4C if you've made more than the original recipe — for more details see the original post, a simplified version is as follows.

But a Mushroom and Herb Cheese Omelette is satisfying and just the right amount of food for one or two people and goes great with just about any side.

8 slices of cubed soft bread (day old works well) about 8 cups 2 cups shredded cheddar cheese 1 pound pork sausage, browned and drained, (or 2 cups of chopped ham or fried and crumbled bacon) 6 eggs 2 cups milk 3/4 teaspoon dry mustard 1 can cream of mushroom soup 3/4 cup of milk

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

I feel like I was reading about myself — sometimes I have no will power and secretly eat extra too... I love that you had quinoa on top of portobello mushrooms!

About 40 minutes before the party, take the stuffed mushrooms out of the refrigerator and bake.

I'm not a big fan of mushrooms on their own but they add a great flavor and texture to just about anything.

Add the mushrooms along with about 1-1/2 cups of their soaking liquid.

The mushroom bolognese was full of flavour with a rich tomato sauce and I what I love the most about it is that some carrot noodles were mixed with the wheat tagliatelle which is such a clever way to sneak in extra veggies into your meal.

(You can read more about that process here (cauliflower mushroom risotto with Parmesan and truffle oil) add the cheese and a couple of eggs, and bake up the cauliflower «muffins» in the oven.

Oil 3 Carrots, Diced (about 3 Cups or 100 g) 3 Stalks of Celery, Diced (1/2 Cup or 80 g) 1/2 Onion, Diced (1 Cup or 100 g) 3 Cloves Garlic, Chopped 4 Mushrooms, Diced (2 Cups or 160 g) 2 tsp.

I didn't have tomato paste so I used about a cup of tomato sauce and I stirred in spinach and chopped fresh mushrooms at the end.

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

Especially in the autumn when lots of different mushrooms are about in season.

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating

Cook, stirring often, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on the surface of the pan, about 5 minutes.

Fill each mushroom cap with about a tablespoonful of the sausage mixture, and don't worry if the filling piles up and overflows a bit.

Add mushrooms and cook, stirring, until most of the mushroom's water has evaporated, about five minutes.

This recipe couldn't be easier to put together and you can use just about any type of hearty mushrooms.

About 250 / 300gr of chestnut mushrooms — these are my favourite but any mushrooms of your choice will work 1 clove of garlic - crushed 1 tablespoon of olive oil a generous splash of tamari sauce 2 tablespoons of thyme leaves a sprinkle of black pepper

I have one that I picked up in Holland some 20 years ago, and use it to slice all sorts of things, it's great for mushrooms, carrots, cucumbers, just about anything I want thinly sliced.

I chose to saute up some shiitakes, criminis and oyster mushrooms with about 3 tsp of fresh thyme.