Sentences with phrase «bay leaves for»

Although many split pea soup recipes use ham for added flavor, this vegetarian and vegan split pea soup version packs in the spices, including thyme, sage and bay leaves for a lower fat and cholesterol version of classic split pea soup.

that I didn't want to go bad, so I sliced it off in thick slices, made the sauce as above and put it in the instant - pot with the sauce and bay leaves for 35 minutes.

Saute fennel, onion, mushrooms, garlic, peppers, dried thyme and rosemary, red pepper flakes and bay leaf for about 5 minutes, until the onions are translucent.

After checking out some traditional Portuguese recipes it appears she used a more traditional method... Lemon rind, cinnamon and bay leaf for flavor, topped with ground cinnamon.

I throw 2 of the bags in the freezer and the other bag I boil with a few slices of onion, salt, peppercorns, a cinnamon stick and 1 bay leaf for about 30 minutes or until the chicken has cooked through.

I actually remove them after cooking with the bay leaf for digestion reasons, but you can also chop and dice them into small pieces before adding them if you want to leave them in.

In a large covered pan, slowly poach chicken breasts in chicken stock, sherry and bay leaf for 15 — 20 minutes depending on size.

I infused the cooking water with dried mushrooms and bay leaf for the polenta while it bubbled away and thickened.

In a large stock pot, heat the oil and saute the onion, bell pepper, garlic, chile, and bay leaf for 5 minutes or until soft.

Poached organic chicken, submerged in simmering broth and bay leaf for 10 - 15 minutes, leaving to stand for 15 minutes.

I actually remove them after cooking with the bay leaf for digestion reasons, but you can also chop and dice them into small pieces before adding them if you want to leave them in.

Not exact matches

The Bay Street lawyer freely admits he left a big gun on the table for retail investors to pick up.

With two games left in the season and very little on the line for Tampa Bay, this Sunday is a great opportunity for Winston to make up for lost time.

At Fortune Magazine's «Most Powerful Women» dinner in Palo Alto, Calif., businesswoman Marissa Mayer, who was criticized for juggling a short maternity leave and her new role as Yahoo's CEO, says she has found balance by «ruthlessly prioritizing» God, family and then Yahoo, citing legendary Green Bay Packers coach Vince Lombardi.

Selling Christmas trees in the Bay area, working for Amazon at a huge warehouse in Nevada for three months, and overseeing seven camp grounds for five months in a National Forest in Oregon, have left me proud, fit, and money in my pocket.

A growing number of engineers and tech workers from the San Francisco Bay Area are looking to leave Silicon Valley for burgeoning tech hubs such as Austin, Texas, and Seattle, Washington, according to a job - search site's data.

The most common in - state destination for buyers who were leaving the Bay Area was the state capital of Sacramento, where house prices are much lower.

These extra items left on the bay are one of its biggest threats for Jamaica Bay, a national park that's home to more than 325 species of birds, invertebrates and sea life, Krause sabay are one of its biggest threats for Jamaica Bay, a national park that's home to more than 325 species of birds, invertebrates and sea life, Krause saBay, a national park that's home to more than 325 species of birds, invertebrates and sea life, Krause said.

Add the Espelette powder, the bouillon, and bay leaves, reduce the heat, and simmer, covered, for 25 minutes.

Add the bay leaf, simmer uncovered for 30 minutes, then remove the leaf.

After the vegetables have simmered for 30 minutes, add the beef and all pan juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay leaf, and 4 cups of beef or chicken stock.

Add vegetables to a decent sized pot with chicken stock, bay leaf, and crushed red pepper, bring to a boil and reduce to simmer, cook for 10 min.

After the soup has simmered for an additional 30 minutes (three hours total — one hour with just the tripe / feet, one hour with the bay leaves, 30 mins with the chili paste, 30 mins without the feet), it's ready to serve.

I substituted 2 cups of low sodium chicken broth for 1/2 of the required water, added one more potato and decided to forgo the bay leaf.

for the lentils: a few tablespoons of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)

That's the Spanish name for the base made of onion, garlic, bay leaf, salt, peppers and tomatoes.

Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.

I like adding a bay leaf at this point for even more flavor.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Remove from the heat, adjust for seasonings and also remove the bay leaf.

chopped fresh flat - leaf parsley, plus more for garnish 1 teaspoon minced fresh thyme 1 teaspoon minced fresh rosemary 1 bay leaf 1 1/4 pounds yukon gold potatoes

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

Add the broth, celery soup, rosemary and bay leaves to the slow cooker, stir, cover and cook on low for 6 - 7 hours.

1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda

Add 3 bay leaves on top and simmer for 20 - 25 minutes or until vegetables can be easily pierced with a fork.

Add the wine, beef stock, bay leaf, thyme, salt and pepper and simmer for 20 - 30 minutes until the soup has thickened.

I want to try your suggested bay leaf next time — I subbed in a cinnamon stick for almond extract, which I thought was an improvement.

Add the onion, garlic, bay leaves and a touch of salt and pepper and sauté for 5 minutes until soft and translucent — you don't want this to colour too much.

Here is the ingredient list I found for the brand I recommended: Dried red chilli, Shallot, Garlic, Soybean oil, Sugar, Salt, Fresh turmeric, Lemongrass, Spices (coriander seeds, cumin, cardamom, cinnamon, bay leaves, lesser galangal, cloves), Galangal, Curry powder (mustard, cumin, coriander, fenugreek, wheat flour, chilli, pepper, fennel, turmeric), Kaffir lime.

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 the garlic, mushrooms, and bay leaves and sauté over gentle heat for 5 minutes or until softened.

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

Add asafoetida, cloves, bay leaves, cinnamon stick, cardamom and cumin seeds and let it cook for a few seconds.

Throw in a few seasonings — an onion, a carrot, celery leaves, bay leaf, some thyme sprigs — and simmer for several hours.

Cook for 15 minutes, strain, discard bay leaf, and set aside to add to filling later.

Stir, cover with cold water, add the rosemary, bay leaves and salt and cook for about 15 minutes, checking occasionally to see if the lentils are soft.

Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots, finely diced 2 - 3 cloves garlic, peeled and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and pepper to taste chives for garnish

Here's another little secret for you: Pumpkin and Bay leaf together make the pumpkin taste even more like pumpkin.

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

Add asafetida powder, bay leaf and grated tomato and ginger in the pan and sauté for 3 - 4 minutes on medium heat.