Sentences with phrase «cut leeks»

To cut the leeks, slice off the green tops and the roots.

Trim roots from leeks and cut leeks and zucchini into bite - size pieces.

Cut leeks in half, add thyme, and bake at 350 ° F for 30 minutes.

I didn't cut the leeks thin enough, so they were only partially frizzled in the end.

Cut leeks into 1/2» - thick rounds (the dark green parts won't be rounds, but that's okay).

«This recipe is the first real recipe that Alex and I cooked together as a couple, about four years ago,» Meg tells me as she begins to lay out the ingredients: the cannellini beans, the freshly - cut leeks, the crème fraiche, the white wine.

Using a serrated knife, carefully cut the leeks into bite sized pieces.

Cut the leeks into 1/4 inch - thick slices and set aside.

Cut the leeks into 3 inch long pieces and then slice them lengthwise.

Cut leeks in half lengthwise and swish in a large bowl of water, changing water as needed until all dirt is removed.

:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black pepper handful of parsley leaves, chopped Cut the leeks into slices, rinse well, and steam them for about 20 minutes until completely soft.

Cut the leeks crosswise into 1/4 inch thick slices.

Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in half, then crosswise into 3 / 4 - inch slices.

Cut leek in half lengthwise and wash well under running water removing all the dirt between layers.

Cut each leek lengthwise in half, then crosswise into 1 / 2 - inch - wide slices.

Cut the leek in half lengthwise and then slice into half moons.

Cut each leek in half lengthwise, then slice crosswise into half moons.

Not exact matches

Cut the dark green parts off the leeks.

1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste

I'm thinking of cutting it in half (cuz there's a lot) and steaming half with some leeks and ginger and coconut aminos.

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.

The meat is cut into bite - size pieces, making it easier to «stomach,» while the contrasting tangy and sweet flavors of the balsamic and leeks hide any weird tastes your mind may try and tell you are present from the hearts.

Cut the green part off of the leeks and the root end.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

Leeks tend to get pretty dirty, so be sure to wash the dirt out of all those layers once you've cut them open.

olive oil 1 large onion, chopped 1 leek, chopped 3 1/2 cups chicken or vegetable broth 3 medium sweet potatoes, peeled and cut into 1 - inch pieces 1 -LSB-...]

o Filet Mignon with Balsamic Glaze featuring a hand cut filet mignon topped with crispy leeks, atop a house made blackberry pepper glaze

* 2 tablespoons butter * 2 tablespoons olive oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6 cups peeled and seeded butternut squash, cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1 cup dry white wine (ex.

Cut roots from leeks.

Cut a piece of baking paper the same size as the baking dish and lay on top of the leeks and stock.

Love the little Japaneses pumpkins so this will be perfect for breakfast, planning to add a pinch of cardamom (something else I love the taste of)-- I also make my own puree but I make it in the microwave by washing, poking holes in the top and cooking on high till the juices start to leek out the holes than let sit a few minutes (easier to cut cooked) The oven works as well - like a giant baked potatoe.

So cut off the ends of the leek (discard the ends) and cut into thin slices.

Cut off roots and trim dark - green tops from leeks.

Potato Cauliflower Soup INGREDIENTS 1 tablespoon olive oil 250 g bacon, finely chopped 3 garlic cloves, crushed 2 leeks, halved, washed, thinly sliced 1/4 cauliflower, trimmed, cut into small florets 2 cups potatoes, peeled, diced 6 cups chicken stock 1/4 -LSB-...]

Roasted Root Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large yams, peeled and sliced 3/4 ″ thick 2 leeks, washed and sliced on a bias into 1/2 ″ thick pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut into 1 ″ cubes mixed salad greens balsamic vinaigrette

Container Boulder Organic Potato Leek Soup Directions: Cut the bacon

2 ripe avocados, peeled, deseeded, and cut into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor Diced carrots, celery, and raw squash to taste (optional)

Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice

2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper

Wash the leeks and trim them, keeping only the white part and cut in slices (2 cm width).

salt pork or bacon, cut into 1/2 ″ pieces 1 large leek, white and pale green parts only, sliced 1 large onion, diced 1 green pepper, diced 2 celery ribs, sliced 1 jalapeño pepper, minced 1/4 — 1/2 tsp.

Sauté the mushrooms, cut into slices or chunks, over medium - high heat until they are cooked, but crunchy, then add the leek and sauté everything together for a few seconds.

Clean the leeks of all dirt and grit, rinse, and cut into 1/4 ″ rings.

Dark green tops from 2 leek, chopped into 1/3 inch pieces (I steam the white and light green parts to make Leeks with Vinaigrette) 3 carrots, cut into small squares, 1/4 inch 1 onion chopped 1/2 bulb of fresh garlic, minced 4 medium organic potatoes with the skin, cut into 1/2 inch cubes.

(if not organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2 cups dry white wine 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon fresh rosemary, minced 1 tablespoon dried basil 1 teaspoon dried oregano 1 tablespoon dried leeks / parsley / fennel mix 1/4 teaspoon ground black pepper 1/4 teaspoon kelp powder 8 cups water

Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley

Here's what we had in the salad: 500 g cabbage 5 cm piece of leek, cut in small pieces 3 teaspoons dried dill 3 - 4 teaspoons apple cider vinegar 1 tablespoon canola oil freshly ground black pepper 1 teaspoon sugar 1/2 -1 teaspoon salt First, I -LSB-...]

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serCut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then sercut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 tsp salt

I cut a cross in each end of the leek, and open the layers, rinsing under a tap.