First make the tomato sauce by combining the sauce, onion and
garlic in a small sauce pan.
Not exact matches
Directions: Using a mortar and pestle, or a
small grinder, mix
garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside /
In a
sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the
sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon
sauce over winter and spring veggies, sprinkle with chives.
Chop your onion and
garlic into
small pieces and start to cook them
in a
sauce pan on the coconut oil.
Make a quick
sauce by mixing the almond milk and arrowroot together
in a
small bowl, then add the mixture and the
garlic to the frying
pan and stir into the noodles.
I started these with a homemade
sauce that came from combining some scratch tomato paste I had from leftover tomatoes this summer; adding a
small jar of slow roasted tomatoes I also had canned
in the fall and infusing it with more flavour by adding fresh
garlic, salt, pepper and some fresh oregano I have growing under a lamp for the winter, mixing and heating it all together
in a
pan.
On medium heat place olive oil
in a
small sauce pan and cook onion,
garlic, and ginger paste; cook until onion is translucent.
at least one large skillet and one
small skillet dutch oven / stock pot (I boiled my pasta
in a stock pot for ages) slow cooker / Crockpot medium
sauce pan cutting board rubber spatula wood / bamboo spoons (at least two) colander can opener cookie sheet 9 x 12 cake
pan 1 - & 4 - cup measuring cups, preferably Pyrex or similar a couple of mixing bowls cheese grater
garlic press (we love
garlic) Tupperware's largest bowl — holds 32 cups & is perfect for making batches of Chex mix or puppy chow or other favorite snack mixes.
Heat oil
in a
small sauce pan or skillet and add
garlic and habanero, allow to become fragrant and turn slightly golden before adding the remaining ingredients.
It is probably the earliest form of Calabrian convenience food, as it can easily be rendered
in a saute
pan with chopped onions,
garlic, and either a few fresh tomatoes or a
small jar of tomato
sauce, and then tossed with cooked pasta like penne.
For the teriyaki
sauce:
In a
small sauce pan, bring 2 tablespoons of water, brown sugar, aminos, agave, ginger, and
garlic to a simmer over medium heat.
In a large
pan stir fry a
small onion and some
garlic then add the
sauce and noodles t the
pan and cook for just a minute and you're done!