Sentences with phrase «drain water heat»

Cutting - edge green technology used to build this home include triple - pane windows from Serious Materials, an ERV, solar hot water system, 85 % recycled content GreenFiber insulation, water - efficient fixtures, dual - flush toilets, Marmoleum floors, wool carpet, ductless mini-split air conditioners from Fujitsu, and a drain water heat recovery system.

German manufacturer receives the first - ever certificates for drain water heat recovery (Press Release, Passive House Institute, 21 May 2015) «Darmstadt, Germany.

Not exact matches

Once the water has been bubbling nicely for a couple of minutes, remove the pan from the heat, drain the wedges and then place them on a baking tray.

Immediately drain in colander and rinse under cold water; set aside.In saucepan over medium - high heat or in microwave on high power for 20 second intervals, heat milk to just below simmer.

Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium heat.

Boil some salted water and blanch the green beans, after 5 minutes remove from heat, drain and place into iced water.

Drain the Jackfruit and add to a saucepan with 3 cups of water, bring to a boil over medium heat and boil for 5 minutes.

Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse.

- boil potatos, drain and set a side - heat butter, garlic and milk - add potatos and mash - add broth, water, green onions, peas, and meat stir well - simmer 15 minutes (or until heated through to your liking)- crumble a bit of bacon on each surving

At that moment, remove the pot from the heat and drain off all the pasta water.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Remove from heat, drain remaining water and set aside.

I cook 1 and a 1/2 cups (dry) in 6 cups of water for 30 minutes on medium high heat, drain, and then add 1/2 a jar of Trader Joe's Bruschetta mix and a can of white beans.

Remove from heat drain and run under cool water for a minute.

Cover with cold water, bring to a boil, lower heat to a simmer and cook lentils until soft, drain and set aside to cool.

Remove from heat, drain water from pan or transfer squash to a separate dish, squeeze lots of fresh lemon juice on the slices, generously salt, and immediately serve.

Drain the water, rinse the fish and then poach it by completely covering it with water (or milk) in a saucepan and simmer gently over medium - low heat for 20 - 25 minutes.

Immediately remove from heat and drain water.

1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water

Place drained beans in a large pot with 6 cups (1.5 L) water, after boiling for 5 minutes, reduce heat and simmer until beans are tender, about 30 minutes.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

Soak the black - eyed peas overnight (or quick soak them by bringing the peas and water to a boil in a medium saucepan, simmer for 2 minutes, turn off the heat and let the peas soak for 1 hour, then drain and continue to step 2).

Place the mushrooms in a skillet with just enough water to keep moist; cover and steam over medium heat for two minutes, then drain and let cool.

Remove the pasta from the heat, drain, rinse briefly in cold water, and return to the pot.

The trick is to bring them to a full boil in plenty of water, and then lower the heat to as low a simmer as possible, just until they're tender, then drain immediately.

When the potatoes are tender, drain off the water and return the pot back to the burner on low heat.

When finished cooking, turn off the heat, drain the water and add the pasta / veggies back into the large pot.

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.

Drain and place in a medium saucepan with broth and water Bring to a boil, then reduce heat and simmer until beans are tender (the time will depend on how old your dried beans are).

Now add 1 cup of tinned diced tomatoes to the pan, the peas you had boiling (water drained), a generous pinch of sea salt, mix and lower the heat to LOW and let simmer

Add the cauliflower to a sauce pan, fill up half way with water and heat it with a medium - high heat, cook for about 10 minutes, then drain the cauliflower through a sieve, after letting it cool off for about 5 minutes, add the cauliflower to a flour sack towel and start draining all the liquid, drain as much liquid as you can (this is the secret to the perect texture of a caulifower pizza crust)

Remove the bag from the saucepan, drain the water, and return the bag of quinoa to the saucepan off of the heat to keep warm.

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

Remove from heat and drain any excess water.

Drain the gelatine leaves and place them in a small pot with 1 tbsp water and heat to about 40 °C / 104 °F, it should be dissolved completely.

Cook potatoes in a large pot of boiling water over medium - high heat until tender when pierced with the tip of a knife, 40 — 45 minutes; drain.

Remove from heat and place in very hot water to soften, then drain.

Once you drain the pasta water, add the pot back to the stove over low heat and throw in some coconut milk and pesto (preferable home made and best if using my vegan basil hemp seed pesto).

LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.

Drain the water from the duck, and move it over to your heated wok.

Drain the chickpeas, place themin a very large casserole or stock pot; cover wth fresh cold water; bring the mixture to a boil; then reduce the heat to a simmer, cover and cook for 30 to 40 minutes or until the chickpeas are just tender.

Add a few tablespoons of pasta water into the sauce, turn the heat on under the sauce again and drain the tagliatelle, then toss them in the sauce.

Remove from heat and drain water from pot.

Remove from heat, drain and cover with cold water to chill completely.

Place the beetroot leaves in a pan with a few splashes of water, cover with a lid and cook over a medium heat until wilted, then scoop out and leave to cool and drain on kitchen paper.

Remove from heat and drain excess water (if using frozen green beans follow package directions).

Since the time is over, the warmer will stop itself the heating of the water then drain the heating case or chamber, which helps to prevent from the overheating.

According to the town engineer, it would cost about $ 750,000 to mothball the building, including making the heating system operational to prevent damage to finishes and utilities already installed, draining water and blowing out the plumbing system to prevent broken pipes, completing the exterior finish to maintain the waterproofing already in place and finishing the roof.