Sentences with phrase «in a bit of oil until»

When the pasta is cool, fry it in a bit of oil until light brown and crispy.

In a soup pot or Dutch oven, sauté onions on high heat in a bit of oil until softened.

Not exact matches

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

The mushrooms are sautéed in batches in a little bit of butter and olive oil until most of them are nice and brown and starting to wilt.

The chicken breasts are then cooked in a bit of olive oil until golden on both sides.

Saute your onion in a bit of olive oil until soft, and then add the beans, tomatoes, corn, salt and pepper.

Meanwhile, heat olive oil in a large skillet, then add mushrooms and sauté until cooked but still al dente; season with a little bit of salt.

Then, good old supermarket red wine vinegar and it was just right), olive oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the bread softens a little in the juices of the tomatoes, vinegar and oil, and BOOM, dinnuh!

Add a bit of high heat cooking oil, toss in the peppers, and cook the peppers, while tossing until they begin to blister.

Heat a little bit of extra virgin olive oil in a paellera or a pan over medium heat and when it's hot, cook the vegan chorizo (chopped) until it starts to golden brown.

For your vegetable side, drizzle the extra sugar snap peas leftover from Tuesday with a bit of olive oil, pop them in a grill basket, and grill just until lightly charred — they'll be delicious with the salmon.

6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping

Heat up a bit of vegetable oil in a large pan, and stir - fry minced meat until browned and cooked through.

I made this quick weekend lunch by softening a bit of chopped yellow onion in a dab of coconut oil, then adding garlic, ginger, and curry powder, and finally stirring in some home - grown lentil sprouts until just heated through.

Being from the «waste not» mentality, I couldn't bear to throw them in the trash, so I fried them up in a little bit of oil until they were crisp.

For the pork filling, I browned up a pound of ground pork in a little bit of sesame and olive oil until it was super crispy, then covered it in soy sauce, fish sauce, a little bit of brown sugar and sriracha.

Heat a wok on the stove and sautée the greens in a bit of olive oil until they start to wilt.

In a large frying pan, sauté the artichoke hearts, hearts of palm, onions, and garlic in a bit of olive oil until the onions get sofIn a large frying pan, sauté the artichoke hearts, hearts of palm, onions, and garlic in a bit of olive oil until the onions get sofin a bit of olive oil until the onions get soft.

and sauteed them in a tiny bit of olive oil until they were just tender.

Normally I'd just toss them in a little bit of olive oil, salt and pepper, but in this instance I wanted them to caramelize just a little bit and enhance their innate sweetness, so I dusted them with just a touch of brown sugar and popped them into the oven until they were slightly roasted.

Heat a large, heavy oven - proof skillet (preferably cast iron) over medium - high heat, swirl in a bit of oil, then sear the tenderloin, turning every 2 minutes or so until it's nicely browned on all sides, for a total of about 7 minutes.

Heat a bit of olive oil in a large pan and grill the zucchini strips until soft and lightly charred, tossing regularly so that they all come in contact with the bottom of the pan.

I dehydrate at 115 ° for 1 - 2 hours to «dry» it a bit and then toss in a pan with a small drizzle of coconut oil (or veggie broth) until browned.

In a hot skillet, add about 2 teaspoons olive oil (enough to coat the bottom of the pan); once hot, sauté the onion with the jalapeño pepper until they have softened a bit; then add the garlic and cook until fragrant, about 30 seconds.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

If you want to add a bit of a carob glaze to decorate the bars, place homemade carob chips and 1 teaspoon of coconut oil in a double boiler or over very low heat until melted.

Vegetables with Bite To bring out the natural sweetness in hearty vegetables, rub greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and toss the vegetables back on the grill for another five minutes, searing in the flavors.

Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.

In the same skillet heat the remaining tablespoon of ghee / olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.

1 ripe avocado, cut in slices or cubes 1 cup queso fresco crumbled 1/2 cup Mexican style crema or Creme fraiche 1/2 cup diced onion 2 - 3 Limes 2 - 4 dry Arbol Chiles toasted with a little bit of oil, until they look dark.

In a non stick pan add a bit of oil (i used coconut oil) and sauté the onions and garlic with some salt and pepper until soft and translucent.

Form into little patties, and pan-fry in a bit of clarified butter or coconut oil over medium heat, flipping once along the way until both sides are golden brown and the patties are cooked through.

Cook a pound of trimmed beans in a bit of olive oil with garlic and onion for 5 - 7 minutes until onions are translucent.

Heat the oil in a 2 1/2 - quart saucepan or a wok over medium heat until a bit of curry paste sizzles when added to the pan.

In Lebanon, eggs are usually fried with sumac and a bit of oil or animal fat until the white forms crisp edges.

Toss with a bit of oil and roast in the oven for 20 - 30 min, until tender.

vegetable oil and chorizo over medium heat in a skillet until all of the liquid has evaporated and fat has rendered,» says Rick, «Continue cooking until chorizo is deep brown / red color, scraping up the browned bits from the pan.

Heat cacao butter and a bit of coconut oil in a double - boiler until melted.

Toss with olive oil, spices, and a bit of salt and pepper, and roast in the oven until they're browned, around 40 minutes.

Heat up a bit of oil in a skillet and fry the onion, garlic, and carrots until soft.

Spray with a bit of olive oil then put in the over for 10 - 15 minutes until the zucchini is softened.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

Mix the first 4 ingredients together in a jug until combined Pour the mixture into a shallow bowl Dip each slice of bread into the mixture and coat Spray an ovenproof dish with a cooking spray or grease with a little bit of oil Layer each slice of bread on top of each other in the dish Cover with clingfilm and set aside to soak for at least half an hour.

Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of olive oil.

[Note: You can completely skip the flour and egg steps if you don't want to bread the chicken and can just stir fry the bite - sized pieces of chicken in 2 tablespoons coconut oil until cooked.]

Instead of bacon bits, this vegetarian recipe uses thinly sliced shallots that are lightly fried in coconut oil until golden brown.

While the machine is running, drizzle in olive oil and process until the mixture is smooth and creamy with a bit of texture.

Saute your bite - sized pieces of beef in coconut oil until starting to turn brown.

Fried in just a bit of oil until crispy and tender, these fish nuggets are 100 % paleo - compliant.

Toss the onions with a bit of olive oil, salt, and pepper, and pop them in the oven for 20 - 30 minutes, until they are soft and golden brown.