Sentences with phrase «bit of olive oil until»

While the tomatoes soak, cook the onions in a small pan with a little bit of olive oil until they begin to look brown and smell awesome, like 5 - 8 minutes.

and sauteed them in a tiny bit of olive oil until they were just tender.

In a large frying pan, sauté the artichoke hearts, hearts of palm, onions, and garlic in a bit of olive oil until the onions get soft.

Heat a wok on the stove and sautée the greens in a bit of olive oil until they start to wilt.

6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping

Saute your onion in a bit of olive oil until soft, and then add the beans, tomatoes, corn, salt and pepper.

The chicken breasts are then cooked in a bit of olive oil until golden on both sides.

Not exact matches

The mushrooms are sautéed in batches in a little bit of butter and olive oil until most of them are nice and brown and starting to wilt.

Add the plantains, garlic and a little bit of olive oil to a large mortar or bowl and mash with a pestle or potato masher until fairly smooth.

Then, feta and a bit of cream cheese get whipped together with the infused olive oil until creamy.

Meanwhile, heat olive oil in a large skillet, then add mushrooms and sauté until cooked but still al dente; season with a little bit of salt.

Then, good old supermarket red wine vinegar and it was just right), olive oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the bread softens a little in the juices of the tomatoes, vinegar and oil, and BOOM, dinnuh!

/ Place on a rimmed baking sheet, sprinkle with plenty of olive oil, salt and pepper / When oven is ready, roast for 8 — 12 minutes, until asparagus are browning a bit and are slightly tender / Place on individual plates or a platter, dress with vinaigrette / Optional: add an egg, farro or brown rice on the side for a protein boost.

Heat a little bit of extra virgin olive oil in a paellera or a pan over medium heat and when it's hot, cook the vegan chorizo (chopped) until it starts to golden brown.

For your vegetable side, drizzle the extra sugar snap peas leftover from Tuesday with a bit of olive oil, pop them in a grill basket, and grill just until lightly charred — they'll be delicious with the salmon.

For the pork filling, I browned up a pound of ground pork in a little bit of sesame and olive oil until it was super crispy, then covered it in soy sauce, fish sauce, a little bit of brown sugar and sriracha.

Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20 - 25 minutes, or until golden.

Normally I'd just toss them in a little bit of olive oil, salt and pepper, but in this instance I wanted them to caramelize just a little bit and enhance their innate sweetness, so I dusted them with just a touch of brown sugar and popped them into the oven until they were slightly roasted.

Add 1 tablespoon of olive oil to the pan and when hot, add the artichoke hearts and red onions and cook, stirring occasionally, until onion has softened a bit, about 2 minutes.

Slice zucchini, toss with a bit of olive oil and grill until slightly charred.

Slowly drizzle a bit of olive oil through the feed chute of your processor, while it's still running, until the butter is thinned out a bit.

brush tops with a bit of olive oil and bake for 3 - 4 minutes or until the bottoms are a touch golden and toasty.

Heat a bit of olive oil in a large pan and grill the zucchini strips until soft and lightly charred, tossing regularly so that they all come in contact with the bottom of the pan.

Brush the halloumi with a little bit of olive oil and grill for 1 - 2 minutes per side until grill marks appear and the cheese is just beginning to melt.

Drizzle just a little bit of olive oil over the kale and massage gently with your hands until the kale softens.

In a hot skillet, add about 2 teaspoons olive oil (enough to coat the bottom of the pan); once hot, sauté the onion with the jalapeño pepper until they have softened a bit; then add the garlic and cook until fragrant, about 30 seconds.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

In the same skillet heat the remaining tablespoon of ghee / olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.

Cook a pound of trimmed beans in a bit of olive oil with garlic and onion for 5 - 7 minutes until onions are translucent.

Lightly brush or spray the cheese with a bit of olive oil, then place the bowls under the broiler until the cheese begins to brown, watching closely to avoid burning.

I was told to grill the peppers with olive oil until they blister and season them with a bit of salt to them once they're done.

Brush both sides of the pita with a bit of olive oil and cook until crisp and slightly charred.

Toss with olive oil, spices, and a bit of salt and pepper, and roast in the oven until they're browned, around 40 minutes.

Spray with a bit of olive oil then put in the over for 10 - 15 minutes until the zucchini is softened.

Add a bit of olive oil to a frying pan and cook the garlic on medium - low heat until slightly brown and soft throughout.

Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of olive oil.

While the machine is running, drizzle in olive oil and process until the mixture is smooth and creamy with a bit of texture.

I am going with olives, nuts, avocado, estra virgin olive oil, seeds, and a little bit of yogurt, kefir and small portions of meat until it becomes clearer to me.

Toss the onions with a bit of olive oil, salt, and pepper, and pop them in the oven for 20 - 30 minutes, until they are soft and golden brown.

Heat olive oil in a medium skillet over medium - low heat, add onions, radishes salt and pepper, cook for a few minutes, then add a few tablespoons of water, cover and let steam until radishes are tender but still have a bite, about 5 minutes.