Sentences with phrase «add cooked green»

Add cooked green lentils, grated garlic, nutritional yeast, lemon juice, tamari, sweet Shiro miso and black pepper.

Add the cooked green beans into the skillet with the mushrooms and gently toss.

Once the celery root is cooked, add the cooked greens and the (raw) parsley into the soup pot, along with the salt and pepper.

You can also add cooking greens to soups or stews for some color and added nutrients.

Not exact matches

The campaign isn't just about touting Sobeys» produce section, but also encouraging shoppers to eat more greens and to find new ways of adding veggies into everyday cooking.

Then add in the baby corn, green beans, tamari, coconut oil and lime, and cook for another 8 minutes.

Add the broccoli, drizzle with more tamari and cook for 5 minutes, until the broccoli is bright green and tender.

Yes, you can definitely skip that step and just add the green leek parts to the pot with the beans and use that cooking water as the broth in this dish.

I was also thinking if it's worth to add green parts to cooking bean to have a bean - leek broth?

Once the aubergines have cooked, slice the green end off them and then place them in your food processor with all the remaining ingredients and blend until smooth and creamy — I love the skin of the aubergine as I think it makes the texture nicer, so I always add it but you don't have to.

How wonderful that we can all now add another beautiful «Green Kitchen Stories» cook book to our collections!

Heat oil in a pressure cooker or any heavy bottom vessel and add cumin seeds, cloves, cardamon, asafetida powder, green chilly and sliced onion in it.

Add green beans and salt and cook another 2 minutes.

Add the broccoli florets and cook until bright green, but not cooked all the way through.

Afterwards add young green jackfruit and cook covered until water is absorbed and jackfruit is tender.

After about 45 minutes add softer vegetables like courgettes or green beans and return to oven again to finish cooking.

Add ginger, green chilies, onion and cook for 2 mins.

Once your potatoes have almost all cooked through and turned golden (this time will vary drastically depending on whether or not the potatoes were boiled in advance - see Pro Tip above), add the onion and green pepper to both skillets and cook for a few minutes until they soften.

Add the asparagus and cook until bright green and tender - crisp, 3 minutes.

I'm cooking this tomorrow, I added a whole green and red pepper, I hope that's not to much.

Heat oil in a non-stick skillet over medium heat, add green pepper and ham, cook until the pepper begins to soften, and the ham begins to brown, 3 - 5 minutes.

Add green onions; cook and stir until softened, 2 to 3 minutes.

Now add mint, dry fenugreek, green coriander and cook it while running.

Add green beans, garlic, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring, 2 minutes longer.

Add the Velveeta and diced tomatoes and green chilies to the skillet and cook until the cheese is melted and smooth.

Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture.

Add to the pan 1/2 cup of frozen and thawed green beans (or other favorite vegetable) and cook for a minute longer...

Add green beans and cook, stirring, until heated through, another minute or so.

If anyone has never tried making a green bean casserole in the slow cooker or adding cheese in it, you are missing out.

Add the onions and green chillies with a pinch of salt and cook till soft.

I use leftover cooked greens for sort of a quick spanakopita — dock some puff pastry, add a layer of greens, sprinkle with some parmesan, top with another sheet of docked puff pastry, seal the edges and bake for about 20 minutes or so at 400F.

Cook for 5 minutes and then add the green paste and stir well.

Sometimes I add a simple green salad on the side, and other times I cook up some pasta and toss it with a dollop or two of pesto, which helps to satiate the meaty - craving young men at my table.

Add the asparagus spears to the boiling water and cook for 2 minutes, or just until they become bright green.

Add stems from the greens and allow to cook until beginning to soften.

Add shallot and green onions and cook for one minute.

Your quickest cookers should be added last like bean sprouts, onions, or leafy green veggies.

Add the green onions and let cook for another 30 seconds until wilted, but still bright green.

Cooking with dark leafy greens, cruciferous vegetables, and legumes is an easy way to add nutritional health benefits from vitamins and antioxidants into your gluten - free diet.

Add a little more olive oil to the pan, add the greens and cook over a low heat for a few minutes, until just wiltAdd a little more olive oil to the pan, add the greens and cook over a low heat for a few minutes, until just wiltadd the greens and cook over a low heat for a few minutes, until just wilted.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

Add in the black beans, garlic, and green onion and cook for a few more minutes until warm.

Add greens, onion, garlic and cook over medium - high heat until leaves are wilted.

Add the green onions and mushrooms and cook for another 5 minutes until the veggies are soft and meat is cooked through.

Add cooked chicken, green chiles, cumin, chili powder, salt, & all three Frontera pouches (enchilada sauce and 2 key lime sauces).

I developed this recipe over several weeks, frying batch after batch, adjusting the mix so it won't fall apart in the oil (one of the most common problems of cooking falafel), adding big green vibrant ingredients to amp up the nutritional value and chasing the right taste and texture.

Add the greens and more water, if needed, and cook until they are wilted.

My mother - in - law follows the traditional way of cooking it by simmering the tamarind sauce for a while till the raw smell of tamarind disappears and then she adds the chopped greens in it.

When I would cook it for my Momma, I would cut up a green tomato and add in with the okra.

Cook for a few minutes and add lentils and the rest of the chicken stock, let this simmer for another 10 minutes, add salt to taste and serve with a dollop of plain yogurt and a sprinkle of fresh cilantro and green onions