Sentences with phrase «cooked the veggies in»

Using the same pan you cooked the veggies in, adjust the burner to medium - high to high heat.

*** SIMULTANEOUSLY, COOK THE VEGGIES IN ANOTHER PAN: In the other pan, heat some olive oil (about 2 tsp).

Add the stir - fry sauce and finish cooking the veggies in the sauce.

I was going to be lazy and just cook the veggies in a crock pot, but glad I didn't, as roasting caramelizes the veg and adds a wonderful flavor that you just can't get any other way!

When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off).

You want to leave behind about 2 Tbsp to cook your veggies in.

Ever since making these soba noodles I'm all about cooking my veggies in the same pot as my pasta, so I kept things simple and did just that.

I cooked the veggies in the slow cooker (broccoli, yukon gold potatoes, celery, mushrooms) and baked the tofu in the oven.

It was a cold and rainy day here in SoCal today, believe it or not... I made this soup - delicious, though it took much longer to cook the potatoes than I expected... love the method, cooking the veggies in the dill oil.

I browned it, then removed it and cooked the veggies in the fat (I know, not healthy).

Then set it aside and cook the veggies in the same skillet.

I cooked the veggies in a splash of olive oil, then added in some veggies broth, and the mushroom water.

I cook the veggies in the same skillet that I use for the carne asada while the meat rests.

You start by cooking the veggies in a saute pan then add your spices, chicken stock and coconut milk, reserving a half cup of the chicken stock.

I would cook the veggies in less liquid so it would be thicker first off, so I took liquid out before I blended it and then cooked it down until it was the thickness I liked.

(Since I didn't have any broth, I cooked the veggies in some bacon fat.)

I had a 2 level steamer that I cooked all veggies in.

Simply toss your cooked veggies in with your beaten eggs and cook in a skillet over medium / low heat with 1 tbsp of olive oil.

I'll place my quick - cooking veggies in the bottom of the storage container (i.e. mushrooms and zucchini), and longer - cooking veggies on top (i.e. onions and carrots).

Broth, soft cooked veggies in olive oil, avocado, berries and sauerkraut (It all tasted amazing!).

Dinner is a great time to get cooked veggies in as soups or as a side.

Reduce the heat to low and spread the cooked veggies in an even layer.

Once everything is washed and prepared, start by cooking the veggies in the coconut oil over medium heat in a medium skillet

I used the grease left over from prepping the ground beef and cooked the veggies in there.

Cooking veggies in pure water with only a dash of herbs was not for me.

I happen to love adding cherry tomatoes to the cooking veggies in the first step.

Cook your veggies in an electric steamer with multiple baskets, and you won't just save space — there's no need to worry about pots boiling over, either, as you just fill the base with the appropriate amount of water and then wait for the buzz when the timer runs down.

I'd cook veggies in huge batches (oven full of sweet potatoes) then puree in the food processor and freeze in ice cube trays.

Not exact matches

I steamed what was left of my veggies — a few carrots and peas — tossed them in with the cooked couscous and added my favorite topper: eggs.

I also use it to scrape down all the brown bits left behind from cooking veggies and proteins so I can make the most of my sauces, and it has even come in handy when cleaning dishes with caked - on ingredients.

It's been so beautifully sunny and warm in England recently, which meant that it was time to really get into summer cooking — beautiful salads, cold wild rice and quinoa dishes, grilled summer veggies with delicious dips, mountains of guacamole with crudités, so many fruit smoothies, raw desserts and bowls of fresh berries.

Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and added some parsnip too), then marinated the mushrooms in olive oil and balsamic vinegar, wilted the spinach with salt and a bit of chilli before adding to the cooked veggies.

It couldn't be easer to make too, all you have to do is slice up the veggies, cook them with coconut oil for ten minutes and then mix them in with some buckwheat noodles, dried herbs, tahini, lemon juice and tamari.

I have not had the pleasure of cooking from her recipes yet, but I love to take advantage of seasonal veggies like asparagus, fresh peas, and fava beans in risotto.

I love cooking with root veggies in the colder weather, so I transition to a veggie / bean soup that uses canned ingredients.

It's usually lentils or quinoa (we cook large batches so we always have some ready in our fridge), greens, fruit, some roasted veggies and eggs.

I just love veggies cooked in coconut milk, with steamed rice it's real wholesome comfort food.

I love throwing meats and veggies in the Dutch oven and letting them cook until they are so tender and juicy.

Each Monday, I'm sharing 3 basic meal components that involve very minimal prep (bake the squash in bulk, cook / shred the chicken, roast the veggies).

Also, I think one of the best ways to transition into fall is to use all those yummy fall veggies and fruits God has so awesomely created in His good pleasure and bake them / cook them into yummy goodies like this.

You can then use the cooked meat and stock in another pot to create a soup by adding veggies.

GAPS intro eliminates grains, starches, and sugars, and involves six stages, beginning with soups made with slow - cooked meats and veggies, as well as fermented veggies and dairy, then working up to eventually adding in fresh vegetables and fruits.

So much produce is «in - season» that cooking dinner with fresh fruits and veggies can be creative and easy!

I like roasting a sheet pan full of veggies for dinner, but I don't think I've ever cooked the full meal in one.

Saute» the veggies for 3 - 4 minutes, or until slightly softened, in a small skillet coated with cooking spray.

I found tonight that by cooking carrots with the squash, then adding a little shredded chicken to each bowl totally changed my kids» outlook on the soup, plus, if you can have orange veggies, it's a great way to get in some carbs.

Simple veggies like leeks, carrots, spinach, corn, and tomatoes simmer just until the rice is tender and all of it cooks in just one pot.

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Place the veggies in a grill basket and cook, flipping as needed, until the veggies are soft and lightly caramelized.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook