Sentences with phrase «continue cooking until vegetables»

Season again with salt and pepper and continue cooking until vegetables are tender and just starting to brown.

Add in kale and sweet potato and continue cooking until all vegetables are tender and begin to brown.

Not exact matches

Continue to simmer on a low heat for about 5 minutes or until the all of the vegetables are fully cooked.

Uncover and continue to bake for another 25 - 30 minutes, until all the vegetables and lentils are soft and cooked throughout.

Add the potatoes and carrots and continue simmering until the vegetables are nearly cooked through.

Toss in corn, chickpeas and steamed green vegetables, and continue to cook until all heated through.

Notes: If you notice your vegetables or lentils are still a bit crunchy, continue to simmer on low until they are cooked.

Stir in frozen vegetables (do not thaw) and continue to cook until meat is browned and vegetables are tender, stirring occasionally.

Continue to cook for a further few minutes, until the vegetables are just soft.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Continue to cook for another 5 minutes, stirring occasionally or until vegetables are softened.

Continue cooking vegetables, stirring, until they begin to brown.

Add pasta sauce, onion, bell pepper, Italian seasoning and salt; continue cooking 5 minutes or until vegetables are crisp - tender, stirring occasionally.

Continue to heat and simmer until the vegetables are tender and just cooked through — this should take 25 - 30 minutes.

Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender.

Continue to cook for about 8 more minutes while breaking up meat and stirring regularly until sausage is cooked through and vegetables are softened.

• Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp

Add green pepper, onion and garlic; continue to cook for 25 minutes or until potatoes are browned and vegetables are tender.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

Add the rest of the ingredients (dissolve the arrowroot in the broth first), cover and continue to cook until the vegetables are tender.

Add the cooked leeks and potatoes with their cooking liquid and an additional 1/2 cup (120 ml) of vegetable stock and continue blending until smooth.

Season with a pinch of salt and pepper and continue cooking, stirring occasionally, until vegetables are tender, about 2 minutes more.

Add the onions, shallots, and garlic and continue cooking for another 7 - 10 minutes or until the vegetables have just started to color.

Cook until the vegetables begin to soften, then stir in the thyme, cayenne, and flour and continue cooking until the flour begins to brown, about 3 minutes.

continue to cook until all the vegetables are tender, about 15 minutes longer.

Cook for 1 - 2 more minutes, continuing to stir frequently, or until the mixture is hot throughout and the sauce has coated the chickpeas and vegetables.

Continue to cook while basting the meat every 30 minutes until meat and vegetables are tender and meat thermometer reads 120 - 125ºF.

Then stir in the onion, garlic and thyme and season with salt and pepper and continue to cook until the vegetables soften.

Add the vegetables and continue cooking until caramelized, another 5 minutes.

Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes.

vegetable oil and chorizo over medium heat in a skillet until all of the liquid has evaporated and fat has rendered,» says Rick, «Continue cooking until chorizo is deep brown / red color, scraping up the browned bits from the pan.

Add the chopped vegetables to the roux and continue cooking, stirring frequently, until the onions are translucent about 10 to 12 minutes.

Season turkey and vegetable mixture with spices and a small pinch salt and pepper and continue to cook until ground turkey is browned and cooked through, about 10 minutes.

Continue to cook until the meat is tender and the vegetables are soft, about 15 minutes.

Add the tomato paste, lower the heat a bit, and continue to cook, stirring to coat the vegetables with the paste, until the paste begins to darken — don't let it burn (1 - 2 minutes).

Cover and continue cooking over medium heat until the turkey is fully cooked and the vegetables have softened.

Add the frozen vegetables and continue to cook for 5 minutes until the vegetables are piping hot throughout.

Reduce to simmer and continue to cook until vegetables are tender.

Season with salt and pepper, and continue to cook for about five minutes more, just until vegetables are barely tender.

When your chicken is fully cooked, throw in your vegetables and continue cooking for 3 minutes or so, until they become nice and soft.

Continue cooking until the barley is soft and chewy, and the vegetables have softened.