Sentences with phrase «in bit of olive oil»

When I made this recipe, I didn't have any cooked potato, so I just chopped the raw potato finely and cooked it in a bit of olive oil, and it didn't take much longer than using a cold one.

Rub the fish in a bit of olive oil.

While the eggs are baking, caramelize your shallot in a bit of olive oil.

One day I had wilted some kale in a bit of olive oil much like I usually do with spinach.

However, there are definitely times when I do miss that little bit of bread whether it be toast with my drippy yolks in the morning or for dabbing in a bit of olive oil and red wine vinegar.....

In a medium sized pot or dutch oven, cook up those onions in a bit of olive oil, then add your chicken thighs.

He typically tosses the spears in a bit of olive oil and sea salt, seals it in a foil pocket, pokes a few holes in the pouch to let steam out and then puts it in the oven for about ten minutes at 375.

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

I made a batch of quinoa and mixed in some salt, pepper, and coconut oil for one side, then I roasted some butternut squash and beet cubes for another side, and for the final side, I sautéed some shallot, mushrooms, and chard stems (leftover from using the leaves in my smoothies) in a bit of olive oil.

One of my favorite quick ways to use beet greens is simply sauteing them in a bit of olive oil with a generous amount of chopped garlic and some crushed red pepper flakes.

Sauted the par - boiled beans in bit of olive oil right before serving and then tossed in the dressing.

My tweaks were: I added a finely chopped chili as I didn't think the flakes gave enough heat and made the rustic bread into rough croutons fried in a bit of olive oil.

I only needed to pan fry mine in a bit of olive oil for 5 minutes.

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

Just like in a rice pilaf dish, if you lightly pan fry the quinoa in a bit of olive oil before adding the broth or water, the cooked quinoa ends up a bit more fluffy and flavorful.

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 soft.

For this pesto quinoa I highly recommend toasting the quinoa in a bit of olive oil before adding in the water or broth to cook.

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

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

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.

Later, the chilled vegetables can be quickly reheated — by sautéing in a bit of olive oil, for instance — without losing their green.

One of my favorite ways to prepare orzo is to toast it in a bit of olive oil first, then adding some kind of tomato paste or fire - roasted tomatoes, then finishing it in broth.

Heat a skillet over medium heat and drizzle in a bit of olive oil (a couple tablespoons).

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

Using a frying pan, sauté the onions slowly in a bit of olive oil or odorless coconut oil.

Toss them in a bit of olive oil (or use the chicken fat).

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

These are a delicious side dish when sauteed in a bit of olive oil.

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.

Not exact matches

In the Catholic faith, Communion wine is made by pouring a bit of water and a bit of olive oil into a cup of wine.

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.

Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and added some parsnip too), then marinated the mushrooms in olive oil and balsamic vinegar, wilted the spinach with salt and a bit of chilli before adding to the cooked veggies.

Once the mix is nice and firm (I mean really firm, it can't even be a tiny bit runny — if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

For this I just baked the squash for an hour or so, rubbing each piece with olive oil and a sprinkling of chilli, after cooking for that long they become so wonderfully tender so every bite literally melts - in - your - mouth.

I sautéed some garlic, shallot and fresh ginger in a tiny bit of olive oil before I added in the rest of the ingredients.

Either sauté it with a little bit of olive oil for one minute, blanch in a pot of boiling water for one minute or even microwave it for one minute.

All you do is cut your pita into 8 wedges (or triangles), place them in a bowl with a bit of olive oil and toss to LIGHTLY coat the pita chips.

Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked black pepper and them to the oven

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.

Love taking fresh tomatoes basil green onions and black beans and tossing them in a little bit of olive oil and balsamic, if you have peppers and other veggies throw them in as well.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

Spread on a baking pan, toss in a little bit of olive oil, and season with salt and pepper.

I drizzled with a bit of olive oil, but in hindsight — it didn't really require all that much, so I would use a spray olive oil and just toss well to coat.

This tart was inspired by Amanda of Food52; we make our respective tarts a bit differently, the biggest difference being my tendency to favor butter over olive oil in pastry cases, but the main idea stays true

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Pan-toasting the pasta in a bit of butter and olive oil adds depth of flavor to this simple orzo recipe.

Place the spinach leaves in a large, roomy bowl and drizzle a bit of olive oil over the top — not too much, less than a tablespoon.

Drizzle a small bit of olive oil in large bowl.

For this recipe, we've coated the thighs in a tasty mixture of balsamic vinegar, honey and garlic, but you can simplify and just brush them with a bit of olive oil and add salt, pepper and a couple of your favorite spices.