Sentences with phrase «garlic in a blender»

Place the cooked carrots and garlic in a blender with the lentils and the fried herbs, then add the coconut milk and water and blend until smooth and creamy.

While the eggplant is roasting combine the lemon juice, salt, pepper, olive oil, basil and garlic in a blender and process until totally smooth.

Puree chiles, pepper, zest, 2 tablespoons liqueur, 1 tablespoon salt, and garlic in a blender.

Combine all ingredients with the garlic in the blender and blend until the mixture is very fine and almost runny.

Combine bread and garlic in a blender and pulse until chopped.

Combine 120 grams (4 oz) of the beets (about 1/2 a cup of beets) with the remaining 1/2 cup (120 ml) of water, 1/2 teaspoon of salt, the tahini, vinegar and garlic in a blender or food processor.

To make Spicy Peanut Sauce: Purée vinegar, peanut butter, soy sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until smooth.

Add chillies, shallots, ginger and garlic in a blender and blend until a smooth paste.

Puree the roasted tomatoes, onions and garlic in a blender.

Place 1 cup HERDEZ ® Tomatillo Verde Mexican Cooking Sauce, Mexican crema, cilantro and garlic in blender and process until smooth.

Place garlic in blender or food processor and pulse until chopped.

Pulse garlic in a blender with lemon juice, 1/4 cup cold oil, and 1 Tbsp.

Place the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding water if necessary to make a paste.

Place the chipotle chiles, the sauce, and garlic in a blender or food processor and puree until smooth.

Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper, spread on the chipotle mixture and bake in a preheated 400F / 200C oven (or barbecue) until just cooked, about 10 - 15 minutes.

For the Romesco Sauce, process the almonds and garlic in a blender until coarsely chopped.

While the mushrooms are cooking, puree the tomato with the garlic in a blender or food processor.

Make the kale drizzle: Place the kale leaves, remaining olive oil, lemon zest and juice, and remaining garlic in a blender and process until smooth.

Process basil, Hellmann's ® or Best Foods ® Mayonnaise Dressing with Olive Oil, water, vinegar and garlic in blender or food processor until smooth; set aside.

Place the beets, potatoes, onions and garlic in a blender or food processor, add the water and lemon juice, and blend to a smooth consistency.

Not exact matches

All you have to do is roast some beetroots, boil some potatoes and then whizz them up in a blender with some coconut milk, garlic, cumin, coriander, chilli and lemon juice — so easy!

Here is what we did: In a high - powered blender, we combined the soaked cashews, coconut milk, two cloves of garlic, two chopped green onions, chili powder and salt.

In a blender, combine the chile, garlic, sour orange juice, lime juice, honey, and olive oil and puree until smooth.

In a food processor or blender, puree together the lemongrass, garlic, galangal, turmeric, jalapeño, and shallots.

Hi, can I just check that you add the Garlic raw to the blender and not in with the parsnips to roast?

Sauté the onion and garlic in the oil until they are soft.Place all the ingredients, and the 1 cup of water, in a blender or food processor and puree until smooth.

Blend all ingredients for sweet potato «cheese» sauce, along with roasted onion and garlic, in a high speed blender until smooth.

Usually when you finish a soup like this — and by «like this» I mean a relatively simple sauté of onion and garlic, a simmering of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn't want to bury the brightness of the miso paste, so I instead drizzled some toasted sesame oil on it (which is, frankly, like crack to me) and scattered some thinly sliced scallions.

In a high powered blender, combine water, cashew pieces, nutritional yeast, and 2 cloves garlic and blend until creamy and smooth.

Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes.

Combine chickpeas, tahini, garlic, lemon juice, sea salt and olive oil in a blender or food processor.

Meanwhile, chop 1/4 cup walnut halves with garlic in mini food processor or blender.

1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped garlic, olive oil, water and salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips, toast, etc..

* For a less strong and spicy flavor, saute the garlic in some vegetable broth or oil for a couple minutes before adding to blender.

In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch of salt and pepper and 2 tablespoons olive oil.

Meanwhile in a blender combine together the remaining 1/2 teaspoon salt, almond milk, cashews and garlic powder.

Add the almonds, garlic, ginger, soy sauce, lime juice, dates, chili and water in the blender, blitz until smooth.

Place spinach, green onions, cream cheese, garlic, sour cream, feta cheese, dill, chives, lemon juice in a blender; puree.

F. Combine the cashews, broth, pine nuts, vinegar, capers, scallions, lemon juice, mustard, garlic, salt and pepper in a blender.

While chicken is searing, cut the tomatoes and onion into large chunks, place in blender along with the garlic, and blend until it forms a thick sauce.

In a blender, combine the eggs, the roasted garlic cloves, the nutritional yeast, and a small handful (about 1/4 cup worth) of the chickpeas.

Place the cashews, orange pepper, milk, chili powder, nutritional yeast, garlic powder, and a pinch of salt / pepper in a blender.

This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste, puree the whole thing (I love my immersion blender!)

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.

Place the following ingredients in a blender: pine nuts, basil leaves, parmesan cheese, olive oil, cooked pea tendrils, 1/3 cup pasta water, salt, pepper, and optional cooked onion and garlic.

Place the Iguana Gold, peppercorns, garlic and salt in a blender and blend the ingredients until it forms a puree.

Place onion, garlic, roasted and drained peppers, sesame seeds, cinnamon, oregano and black pepper in blender.

In a blender, combine the diced tomatoes, roma tomatoes, onion, cilantro, lime juice, garlic, jalapeno (if using), cumin, sugar, salt, and pepper.

Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender.

Place the kefir, half of the diced red onions, garlic, pepper, chili flakes, turmeric, oregano, honey and salt in a blender and pulse until completely smooth and combined.