Sentences with phrase «garlic and peppers tossed»

With pan-fried tofu, garlic and peppers tossed through a wonderfully creamy, cheesy sauce this Inspired Scrambled Tofu is the perfect partner to a rainy Sunday morning.

Not exact matches

Toss the sweet potatoes with 4 cloves of roughly chopped garlic, 1 Tablespoon grapeseed oil, 1/4 teaspoon salt and dash pepper.

Add olive oil, pepper, garlic salt and toss to blend.

Toss in the greens, garlic and zest, along with 2 tablespoons of extra virgin olive oil, 1/3 cup of milk, and a half teaspoon each of salt & pepper.

Toss peppers and garlic with just a few teaspoons of olive oil and sprinkle with a little salt and pepper.

In a large roasting pan, toss the potatoes and garlic cloves in olive oil and season with salt and pepper.

No recipe needed — just cube whatever good bread you have around, toss with a little olive oil, salt, pepper, garlic powder, and a bunch of fresh thyme leaves.

Add the Brussels sprouts leaves to a bowl and toss them with the olive oil, garlic, salt, and ground black pepper.

In roasting pan or baking dish, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper.

On a baking sheet, toss the zucchini, peppers, onions and garlic with olive oil, spices, salt and pepper.

Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper.

Put the broccoli and pecans in a bowl, drizzle with olive oil, toss with minced garlic, sprinkle with salt and pepper and red pepper flakes and transfer to a gratin dish or casserole dish.

Toss the broccoli with some salt, pepper, garlic, and olive oil and you are golden (so are they).

On aluminum foil cookie sheets toss with olive oil, garlic, salt and pepper.

Hot pepper flakes in my soups and chilis, hot pepper powder with eggs, thawed hot peppers fried in olive oil and garlic topping my favorite pasta, dried hot pepper pods tossed into many major meals, and hot pepper sauce splashed on cheese steaks and hoagies.

Place the halved tomatoes and garlic in a large bowl and toss with truffle oil, olive oil, salt and pepper.

Then toss in your diced pepper and minced garlic; stir to combine and cook for another 5 minutes.

The finished plate is a bed of roasted sweet potato slices (slice the sweet potatoes into rounds, toss them in olive oil, salt, and pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.

Love roasted broccoli too, especially with it's tossed with a little lemon juice, garlic and red pepper flakes.

You just steam them lightly, toss them in a bag with some olive oil, salt, pepper, garlic and lemon and when you're ready to eat them just throw them on a grill or grill pan for a few minutes.

I like to eye ball my spices but try cutting sprouts in half and sprinkle; kosher salt, black pepper, Rosemary, thyme, garlic powder, onion powder, and toss together with a little olive oil.

Toss them in a large bowl with the garlic, olive oil, salt, and pepper.

In a mixing bowl, combine cubed mangoes, grape tomatoes, onion, garlic, cilantro, salt, pepper and lime juice; toss to combine and let stand 20 minutes.

EXCELLENT!!!! I tossed the broccoli with garlic olive oil, plenty of garlic (we love garlic so I doubled the amount), kosher salt, pepper and a few shakes of crushed red pepper.

In a large bowl, toss together the peppers, avocado oil, and garlic.

To make stuffing: COMBINE figs, artichoke hearts, breadcrumbs, cheese, fennel, red onion, garlic, oregano, thyme, red pepper flakes, half of parsley and half of tarragon in a large bowl; toss together.

Toss in the diced red bell pepper, scotch bonnet pepper, garlic, and onions and combine.

Combine squash, 1 tablespoon oil, sage, whole unpeeled garlic cloves, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat.

In a large bowl, toss together the zucchini, eggplants, red and yellow peppers, onion, garlic, 1/2 cup olive oil, dried oregano, salt and pepper.

The secret behind this delicious dressing is to flavor it with garlic and sweet paprika and toss it together with sweet roasted peppers, black kalamata olives, onions and juicy tomatoes.

Toss bread cubes, thyme, rosemary and garlic with olive oil, salt and black pepper and place on a sheet tray.

Toss the kale with a generous amount of garlic, salt and pepper, and olive oil, and thrown in a 400 - degree oven for approx 7 minutes.

I went looking, and it is weird, but I don't really have any spaghetti squash on my blog... I usually simply roast it and toss with olive oil and roasted garlic and plenty of cracked black pepper.

Toss Brussels sprouts with garlic powder, juice of one lemon, salt and pepper, then spread out onto a baking sheet in a single layer.

We eat spaghetti with «meat sauce» (basically: cook an onion and some ground beef, drain, cook some garlic & red pepper flakes in the leftover fat, add a jar or two of tomato sauce — we like Classico because it's not sweet — toss in parmesan and Italian seasoning, and let it cook while you boil the noodles) «smashed» chicken (what we call chicken that's been beaten flat with my rolling pin and then cooked in the cast iron pan on really high heat), and homemade pizza pretty much every week.

In another pot, boil 4 to 5 cups of wine - Add spaghetti to the red wine and cook» till al dente... (5 - 6 minutes)... in a fry pan sautee in olive oil, 2 gloves of garlic, 2 anchovies (optional) and sprinkle of chilli peppers - toss with the spaghetti and serve!

The «go to» for us is ground turkey, garlic, onions, mushrooms, tons of powdered sage - browned, then dump in a carton of sour cream (I've been using Greek Yogurt lately) toss with cooked pasta, salt & pepper and top with parmesan.

Quick Saute the spinach in a skillet over medium - high heat, heat up some olive oil, add shallots, garlic and saute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and pepper.

Toss together the peeled and thinly sliced potatoes, fresh thyme and thinly sliced garlic in a large bowl and generously season with salt and pepper.

While the lentils are still warm, toss through cooked garlic, olive oil, 3/4 of the lemon zest and juice and some salt and pepper to taste.

Toss garlic cloves and cauliflower with olive oil, minced rosemary, salt and pepper.

Step # 3: Sprinkle with some of the garlic, sage, rosemary, thyme, turmeric, pepper and salt and toss with your hands.

I simply tossed tomatoes, onion, and garlic in the food processor and then transferred that mixture to a saucepan with sugar, red wine vinegar, salt, pepper, and smoky paprika (for an extra layer of flavor), simmered it for about a half hour, and added about a tablespoon of fresh basil for a hint of freshness at the very end.

Plus, we only eat this occasionally) with steamed asparagus and roasted potatoes (tossed in oil / salt / pepper / garlic powder and roasted at 400 * for 20 minutes).

When the chickpeas are completely cold, transfer them into a sald bowl, add the cucumber, green pepper, parsley and garlic and toss.

Toss them with the garlic powder, a pinch of salt and black pepper and olive oil.

I tossed the broccoli in a little olive oil, salt, pepper and garlic powder and roasted it at 400 * for about 20 minutes.

On a rimmed cookie sheet, toss the broccoli with two tablespoons of olive oil, garlic, salt, and pepper.

Fresh or frozen, usually sauteed with a little olive oil, garlic, salt and pepper, folded into scrambled eggs, sandwiched in grilled cheese, stuffed into enchiladas, tossed with pasta or blended into smoothies or pesto - we eat it every way.

Chop up garlic cloves, toss in a large bowl, add tahini, water, lemon juice, cumin, coriander, salt, pepper, and mix thoroughly.