Sentences with phrase «garlic pieces with»

Mix together the crispy shallot and garlic pieces with the poppy seeds and sesame seeds.

Not exact matches

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

Place the fish pieces in a shallow glass pan and toss with the lemon juice, garlic, habanero, salt, olive oil, and oregano.

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size piecespieces

I ended up modifying it to help his immune system: added a piece of ginger and turmeric (with the beets, lemon, and garlic it was already well on the immune system recovery way).

Overflowing with tender pieces of white meat chicken, black beans, corn, carrots, celery, onion and garlic with fiery red hot sauce and cream cheese to help put out the fire.

Malai Chicken Tikka, or murgh malai is a mouthwatering juicy grilled chicken recipe, with chicken pieces marinated in chilies, garlic, lemon, spices.

Finely chop the onion and fry on a medium heat with a splash of oil for about 5 minutes, then add two cloves of minced garlic and 2 mushrooms chopped into small pieces (1 / 2 cm cubes).

Place the garlic head on a piece of aluminum foil and drizzle with olive oil.

Saag Paneer For One — a classic Indian dish made with spinach, a wonderful blend of spices, garlic, ginger, onions and pieces of homemade paneer cheese.

Stuff each slit with a piece of garlic clove.

Saag Paneer For One, a classic vegetarian Indian dish made with spinach, a wonderful blend of spices, garlic, ginger, onions and pieces of homemade paneer cheese.

In a mixing bowl, combine the chicken pieces with the minced garlic, mustard, salt and pepper.

Or we fry pieces and then toss it in raw pounded garlic with chili and sea salt.

All you need to do is drizzle your favorite pieces of salmon with olive oil, grate a few cloves of garlic (if you cut that corner with ground garlic, I won't tell a soul), spread the garlic over the salmon, sprinkle with salt and pepper, and then finish with a piece of fresh dill.

If you blend your hummus with a hand held mixer, do grate the garlic cloves before giving them to the chickpeas, to make sure you will not have any larger pieces of it in your mouth later on.

These will be larger than either the frozen or canned options, so cut the hearts into quarters, then cut each quarter into 4 equal pieces and sauté with the garlic as described above.

Marinate 400g boneless chicken pieces with 3 tbsp ginger garlic paste, 1 egg, 8 - 10 curry leaves, 1 pouch Ching's Chicken 65 Masala for 10 minutes (no need to add salt).

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

And of course, eating huge chunks of fragrant garlic bread — sliced pieces of French baguette loaded with freshly minced garlic, melted butter and chopped parsley — a delicacy we would savor whenever we went for dinner at Jack's Place, a Western food restaurant chain.

Place garlic on piece of foil; drizzle with a small amount of oil and tightly wrap foil around bulb.

I forget where I got the recipe from, but its basically break up the tempeh into small pieces and fry it with some onion, garlic, and taco seasoning.

1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)

In a piece of tinfoil, wrap the garlic cloves so that they won't get burned while roasted with the veggies.

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.

I rolled the dough between two pieces of parchment (I also found the dough SUPER easy to work with — very forgiving...), then put the spinach / onion / garlic / sweet potato mix on to the dough as you instructed, with the feta.

I cut them up into bite sized pieces and heated them through with a bag of frozen stir fry veggies, soy sauce, teriyaki sauce, chili paste, garlic, and ginger.

Cauldron Organic Marinated Tofu Pieces are marinated in a delicious Tamari soy sauce, with a hint of garlic and ginger.

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices

250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped

Stuff each piece with garlic, lots of cheddar and bacon.

It's basically steamed kale, squeezed dry and torn into bite - sized pieces with a dressing of tamari, ginger, sesame oil, garlic and toasted sesame seeds.

brown sugar (to taste) 1 - 3 green chilies, minced (to taste) 1 small onion 3 cloves garlic 1 thumb - size piece ginger, sliced 2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp.

This way the lemon and garlic dressing will coat each piece of kale, infusing it with lemony - garlic flavours.

Pan-fry vegetarian, chicken - style pieces with lime, chilli and garlic, then pile onto seeded tortilla wraps - cool before assembling if packing for lunch

To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave whole

Chicken Recipe with Kancha Lonka Recipe & Image: Cooking From The HeartTime: 45 Minutes Ingredients: Chicken 600 gm (medium pieces with bone) Green chilli 20 +4 pieces (I used medium hot chillies) Coriander leaves 1 bunch Onion 2 medium (sliced) Garlic 8 - 10 fat cloves Ginger 1 inch piece 7.

I also love Kale, orange pieces and garlic salad — just make it like it says with a little oil drizzled over plus s & p....

Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)

The Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with water) 1/4 cup peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers and onions for garnish

Serve immediately on a chilled plate, with separate small bowls of salt, black pepper, ground hot red pepper, and finely chopped garlic to dip the pieces into.

Rub the garlic with the oil and wrap in a piece of aluminum foil.

Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO.

For the Roasted Garlic: To a piece of foil, add the halved garlic head and drizzle with olivGarlic: To a piece of foil, add the halved garlic head and drizzle with olivgarlic head and drizzle with olive oil.

1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves

My Creamy Roasted Red Pepper Pasta with Chicken is packed full of flavor with sautéed spinach, mushrooms, and garlic, and tender pieces of chicken cooked in Italian seasoning, but the real star of the dish is the sauce.

I shook off the excess buttermilk, placing the pieces on a rack over a baking sheet where I seasoned them with black pepper, garlic powder, and salt.

Prepare the root veggies: Wash well and cut into large pieces, place on a baking sheet together with onion and garlic.

Sprinkle the pieces of chicken with salt, pepper and garlic.