Sentences with phrase «garlic in a little olive oil»

Preparing the sauce is as easy as cooking garlic in a little olive oil and adding tomatoes.

For this spinach quiche, I sauté onions and garlic in a little olive oil, then add in cubes of salty ham and a handful of fresh spinach.

In the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugula.

While the potato is baking, I take out my pan and sautéed chopped onions and garlic in a little olive oil.

I sauteed the celery and carrots and garlic in a little olive oil but then added chicken broth to them and sauteed them for 15 min.

Not exact matches

I take any excess vegetables - e.g., spring onions, leeks, green garlic, beets, kale - and combine them in a food processor with some toasted nuts (almonds or pine nuts), a little hard cheese, and some garlic, vinegar, and olive oil (recipe at right).

We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and onion, and I thought it turned out a bit dry, but it wasn't bad, especially with a topping of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.

As a finish, his collegue topped the mussels with breadcrumbs toasted in olive oil with a little garlic.

To change it up a little bit, you can marinate them in a bit of olive oil, garlic, oregano and a myriad of other spices / herbs before adding them to the grill.

My favorite way to cook baby artichokes is sautéing them in a little olive oil with lots of garlic, pancetta, lemon zest and lemon juice.

I did a quick saute of all the veggies in a large non stick skillet with a little olive oil, garlic, salt and pepper.

olive oil 4 bone - in chicken thighs, skins removed 1 small onion, diced 2 cloves garlic, minced 1 chipotle in adobo, minced 3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere in between...) 1 (14 oz.)

I tossed it in a little lemony basil vinaigrette which takes about 5 seconds to mix together since it's just a little lemon, garlic olive oil, basil, salt, and sugar.

There are many regional variations on «classic» ceviche, but my favorite type is based on lots of fresh lime juice, some garlic, a little olive oil, and some type of hot pepper in the mix.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

I had actually baked a couple of nice big pieces of cod in olive oil, a little garlic, and salt and pepper the night before.

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.

Heat a little olive oil in a frying pan and slowly fry the shallots and garlic for 5 - 10 minutes, until soft and tender, then remove and set aside.

Heat up a little olive oil in a deeper pan, and add your chopped red spring onions, & garlic.

I sauté the sausage in a little olive oil along with sliced garlic and a pinch of red pepper flakes.

Just a matter of cooking up your pasta and spinach and combining with some fresh herbs - I went for basil as that's what I had on hand - and the quick almond feta which is simply: blended ground almonds, lemon juice, garlic, salt, water + a little olive oil, then baking it in the oven for 30 mins.

This recipe starts out by cooking chopped onions, along with a clove of garlic and a diced red pepper in a bit of olive oil and a little ground cumin and chili powder.

I sliced the carrots thinly and the eggplant in little cubes and sauteed them with garlic paste in olive oil, then added the Eswatini Curry sauce (made with tomatoes, peaches, apples, oil, vinegar, and spices).

Accompaniment: Sauteed vegetables of your choice (I sauteed shredded zucchini and yellow squash and a little kale in olive oil with minced garlic)

Drizzle a little bit of olive oil in a skillet and sauté the garlic, bell peppers, and mushrooms over medium heat for 2 - 5 minutes.

In a 4 - quart saucepan over medium - low heat, add olive oil and heat for 1 - 2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

Put the onion and garlic in first with a little olive oil until just browned, then added everything else and cooked until the potatoes were tender.

Main Dishes: Cabernet and Gorgonzola Burger Sliders by Rasa Malaysia Red Wine Burgers by Confections of a Foodie Bride Braised Beef with Mushrooms and Cabernet Sauce by Brown Eyed Baker Grilled Salmon with Raspberry - Cabernet Sauce by Worth the Whisk Braised Lamb Shanks in Pinot Noir by Leite's Culinaria Pork Medallions with Pinot Noir - Cherry Sauce by Noble Pig Pork Chops with Fresh Blackberry - Pinot Noir Sauce by Dinners for a Year and Beyond Pinot Noir Pot Roast by Tasty and Gluten Free Coq au Vin by Simply Recipes Apple - Merlot Glazed Ham by Cbsop Pork with Fig and Merlot Sauce by Greedy Gourmand Coq au Zin by RecipeGirl Beef Stroganoff by Guilty Kitchen Slow Cooker Irish Beef Stew by The Little Kitchen Budget Beef Bourguignon by Food Wishes Beef Brisket with Merlot and Prunes by Sassy Radish Basic Beef Stew by RecipeGirl Perfect Prime Rib Roast with Red Wine Jus by Steamy Kitchen Veal Meatballs in Red Wine Sauce by the Kitchn Filet Mignon in Red Wine Sauce by Simply Recipes Slow Cooked Beef Burgundy by RecipeGirl Steak with Burgundy Mushroom Sauce by The Pioneer Woman Italian Pot Roast by What's Cookin» Chicago Red Wine Spaghetti with Broccoli by Love & Olive Oil Pork Chops with Garlic and Wine by The Pioneer Woman Mushroom and Red Wine Meatloaf by Chow.com Red Wine - Mushroom Risotto by Eclectic Recipes Cabernet Braised Short Ribs with Gorgonzola by Well Fed Lamb and Black Bean Chili in Red Wine by Forkable Braised Chicken Legs with Olives and Tomatoes by Opera Girl Cooks Lasagna by TasteFood Burgundy Pork Tenderloin by Allrecipes Red Wine and Rosemary Braised Lamb Shanks by Always Order Dessert Stewed Chicken with Wine Gravy by Israeli Kitchen Red Wine Braised Ham by No Recipes Dark Chocolate and Red Wine Beef Stew by Not Quite Nigella Pork belly marinated for one night with red wine and soy sauce, and just grill it!!!

While cooking, add 1/3 cup toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove in food processor with a little olive oil and chili flake and S&P.

Anonymous - if using skinless breasts, I would do a few things: 1) Cut them in half horizontally, to make thinner filets, and maybe pound them a little to even them out into cutlets 2) Rub the chicken on both sides with a little olive oil before adding the garlic salt and smoked paprika 3) Broil (but it will take less time) The key there is not letting the white meat dry out under the broiler (hence the oil).

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

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.

1 cup steamed edamame beans (steam the whole pod and then extract the little beans - a great job for someone in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs olive oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste

I tossed it in the blender with pine nuts, garlic, olive oil, and a little salt and turned it into a pesto.

Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per pound of dried pasta), and heat a little of the truffled olive oil in a skillet, gently cooking the garlic until softened.

I actually prefer curly kale, and I usually saute it in a bit of olive oil with a little garlic and onion powder.

After the chicken is golden, I sauté artichoke hearts and red onions in a little olive oil and add in the garlic and the spices.

In a frying pan, mix onion, garlic and ginger in a little olive oil over medium heat for 3 - 4 minutes until sofIn a frying pan, mix onion, garlic and ginger in a little olive oil over medium heat for 3 - 4 minutes until sofin a little olive oil over medium heat for 3 - 4 minutes until soft.

I put in the onions and garlic first, in some olive oil, with a little Stout and when they were soft, drained and removed.

Grab your favorite salsa ingredients, for me this is tomatoes, onion and jalapeno (maybe even a clove of garlic or two), toss it in a little olive oil and stick it under the broiler until you get a nice char on the skin.

Toss together the minced garlic and spices in a small bowl along with a little extra olive oil.

Combine the chickpeas, olive oil, lemon juice, garlic, cumin seeds, tahini and greek yogurt in a food processor and process until smooth, adding a little water if necessary.

Note: If you like garlicky pesto, but not the aftertaste of garlic, you can sauté the pesto in a little of the olive oil beforehand.

Meanwhile, sauté the mixed fresh mushrooms (minus the enoki's) in a little olive oil, garlic, and salt until slightly browned and aromatic.

Heat olive oil in a large pan, saute some mashed garlic and red pepper flakes until the aromatics release their goodness, add the sprouts and saute until parts of the outside develop little browned spots.

i hate raw brussels so i sauted them for about 5 min before cutting them up in a little olive oil and 2 cloves of sliced garlic.

All were tossed lightly in some olive oil and seasoned with kosher salt and pepper and a little fresh garlic and basil.

While it's cooking, heat a little bit of olive oil in pan over med heat and add the chopped onion and garlic.

I am happy with just roasting or pan frying in a little olive oil and maybe garlic and herbs but like experimenting with crusts to give it an extra dimension and flavour boost.

When they are done let them cool a little while you saute the onions and garlic in olive oil.