Sentences with phrase «couple of pinches»

TM: Take a bread boule — fresh or frozen — slice it halfway down, drizzle it with lots of good quality olive oil, some dried rosemary and a couple of pinches of Maldon sea salt, wrap it in tin foil and warm it in the oven for 15 minutes.

Arrange burrata slices over the salad, and sprinkle with the herbs and a couple of pinches of salt and pepper.

I substituted a couple of pinches of ground Cayenne (to taste) in place of the pequins because that's what I had on hand.

Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45 — 60 minutes for cannellini and 1 — 1 1/2 hours for Tarbais or corona.

I add a couple of pinches of ground ginger to the graham crust because I love how that plays off the lime.

If using powdered chili, add a couple of pinches, allow the sauce to sit for at least 15 minutes, then taste and add more if desired.

Salted butter, to keep it easy, but add a couple of pinches of kosher salt to the butter if you don't have salted on hand.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Stir in the shallots and a couple of pinches of salt and sauté until the shallots are tender, another couple of minutes.

- To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.

- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.

I cook farro the same way I cook pasta, in lots of water and a couple of pinches of salt, for about 20 - 25 minutes.

Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.

Also, I always add a couple of pinches of sea salt.

Not exact matches

Sure, the samples will only last you a couple of days (at most), but it's an easy way to pinch pennies every now and again.

4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled

Put the onion quarters and shallot halves in a roasting pan with two tablespoons of olive oil, a good pinch of salt and a couple of grinds of black pepper and toss together gently.

I haven't reviewed all of these, but these are all bloggers whose content and photography I admire: White on Rice Couple, Pinch of Yum, Gourmande in the Kitchen, and Minimalist Baker's Food Photography School.

1 tablespoon olive oil or melted butter 4 eggs 3 - 4 ounces shredded mozzarella cheese 1/4 cup roasted red pepper, chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach, chopped a couple pinches of dried thyme 2 strips bacon, crumbled salt and pepper, to taste

Add vanilla and sprinkle in a couple pinches of salt and cook for one more minute to thicken further.

Simply drizzle 1 - 2 tsp of olive oil and a couple pinches of salt on top of some dry, torn beet greens, toss, and spread on a baking sheet and bake at 300F until crispy, rotating every 10 minutes.

Spring Fling 2011 is a five - week celebration of all things Spring with Margaret from A Way to Garden, Jaden of Steamy Kitchen, and Todd and Diane of White on Rice Couple, Shauna and Danny of Gluten - Free Girl and the Chef, Nicole from Pinch My Salt, some fantastic people from Food Network and Cooking Channel and myself!

Add 2/3 of the scallions, the garlic, caraway, and a couple big pinches of salt.

Step 2: Put the egg yolk, lemon juice, mustard, a couple of decent pinches of salt and 1 tablespoon water into the bowl of a food processor along with the garlic cloves.

The recipe is best with fresh, fire - roasted (Hatch season is still a couple months away)-- but substituting an 8 - ounce can of green chiles will do in a pinch!

1 large yellow onion, chopped a splash of olive oil a couple pinches of salt 2/3 cup uncooked bulgur 1 14 - ounce can of chickpeas, drained and rinsed 4 1/2 cups vegetable stock 1/2 cup orange juice 1 1/2 cup cauliflower, trimmed into small trees 2 cup kale or chard, destemmed and cut into thin ribbons

Add coconut oil, garlic, sliced mushrooms, thyme, and a couple pinches of salt and pepper.

Drain and add butter and milk to the potatoes along with a couple pinches of salt and pepper.

Sprinkle with a couple teaspoons of sugar, a pinch of salt, and drizzle of olive oil.

I add a couple spoonfuls of black pepper and a generous pinch of crushed red pepper.

Combine the scallions, serrano pepper, olive oil, and a couple pinches of salt in a small saucepan.

Crostini: 1 sweet baguette, cut into 1 / 4 - inch thick slices 3 tablespoons olive oil a couple pinches of salt 1 large garlic clove, peeled.

Add a couple of generous pinches of salt, a grind or two of pepper, and the vinegar.

Sprinkle some roughly chopped cilantro over top, then follow with a couple pinches of chili powder.

Add the kale and a couple pinches of salt.

2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple pinches of fine grain sea salt 2 eggs, beaten 1 + tablespoon olive oil

It's a couple of dollars for a lil bottle), use 1 tsp sesame oil mixed with a pinch or two of chilli powder.

To plate, I recommend heating up a couple grain - free tortillas (or corn, if you tolerate them), layering with a scoop of Chunky Mexican Coleslaw, adding a few pieces of blackened fish, and then topping with fresh cilantro, jalapeno (if you like), maybe a sprinkle of fresh lime, and just a small pinch of sea salt.

When the vegetables soften, add in a can of diced tomatoes and a pinch of dried basil and cook a couple of minutes more.

4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple pinches of fine - grain sea salt a couple splashes of olive oil 2 medium cloves garlic, minced a scant tablespoon of maple syrup 1/3 cup pine nuts, toasted and chopped

At the end, it still needed a little something, so I added a few pinches of fine sea salt and a couple of shakes of cinnamon.

I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a big pinch of salt.

Stuff each cone with couple of spoons of potato - peas mixture and seal the opening by pinching the two ends and applying some water.

Add a couple pinches of salt, stir, cover, and cook for a couple minutes.

I added a pinch of nutmeg and couple teaspoons of maple syrup to bring out the sweetness of the squash.

Season your shrimp with a couple teaspoons of the Cajun spice blend and a small pinch of salt.

1/2 teaspoon of dry mustard, a pinch of ground cayenne pepper, and a couple dashes of Worcestershire sauce will add just the right amount of spicy kick to balance the richness of the sauce.

Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.

Season with a couple pinches of salt and 10 grinds fresh pepper.

In a large bowl, toss the tomatoes with enough olive oil to cover every tomato surface, a couple pinches of salt, some big grinds of pepper, and a glug or two of balsamic vinegar.