Sentences with phrase «leeks for»

Make gluten - free quiche lorraine with leeks for Mother's Day brunch!

Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10 - 15 mins until well softened, stirring occasionally.

Add butter to a small skillet and cook finely chopped leeks for a few minutes until softened.

Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10 - 15 mins until well softened, stirring occasionally.

I didn't have corn but I did have fennel, and I had to sub some baby leeks for scallions.

Wipe skillet clean and add one tablespoon of EVOO and quick fry leeks for three minutes, add sliced mushrooms, sweet red pepper, and minced garlic then cook it for an additional minute.

But then I found a corn chowder recipe in the latest Saveur magazine and realized that I could adapt it and substitute the leeks for the onions, use fresh...

But then I found a corn chowder recipe in the latest Saveur magazine and realized that I could adapt it and substitute the leeks for the onions, use fresh green chile and corn, which I also purchased there, and make a lunch feast.

In a frying pan over a medium — high heat, heat a drizzle of olive oil or 2 tablespoons of butter and sauté the leeks for 2 - 3 minutes, until soft.

Of course I had to throw my own twist on it, so I made some crispy leeks for garnish.

I made lots of substitutions according to what I had on hand - used leeks for scallions (most went in to stir fry pan but used a few to sprinkle on top), also used zucchini, and increased garlic and ginger to about 1 tablespoon each.

I added wine, vegetable broth, asparagus and leeks for a lighter, more veg - centric dish.

I used a wild / brown / sweet rice blend bought in bulk at my local co-op, shitake and crimini mushrooms, and leeks for some of the onions.

I haven't cooked with leeks for so long but this soup makes me think I should try it!

I use cabbage for salads and leeks for dumplings so doing this was so new and different.

In a heavy - bottomed pan, melt the butter and soften the leeks for 3 - 4 minutes, then crush the garlic and add in along with the lardons.

You could substitute tender, sautéed leeks for the asparagus on another day.

2 ripe avocados, peeled, deseeded, and cut into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor Diced carrots, celery, and raw squash to taste (optional)

I followed the recipe pretty closely with the exception of subbing in leek for celery because that's what I had on hand, using homemade bone broth for a boost of nutrients and adding in some gelatin at the end for a little protein power.

While the pie is being baked, heat oil in a frying pan and sauté leek for 30 minutes or longer until they are caramelized, stirring occasionally.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

Meanwhile, in a large skillet over low - medium heat, add your coconut oil and sauté the chopped leek for a few minutes.

2 ripe avocados, peeled, de-seeded, and cut into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor Diced carrots, celery, and raw squash to taste (optional)

Saute the leek for a few minutes in a little oil.

Heat olive oil in pan, saute leek for 1 minute.

Thinly slice the green part of the leek for garnish.

Not exact matches

When it was his turn to be served, he asked the seller for a kilo of leeks.

But the Israelites could trade up the leeks and onions for milk and honey.

Israel pined for their slavery in Egypt again because at least there they had leeks and onions.

According to the biblical story, Israel pined for their slavery in Egypt again because at least there they had leeks and onions.

But the Israelites could trade up leeks and onions for milk and honey.

I've got an allergy to alliums though and usually swap them for celery — can you recommend anything else for flavour if I replace the leeks and garlic in this recipe with celery?

Gently heat olive oil in a medium sized pot, add sunchokes, leek and garlic, and saute for a couple of minutes.

Establish a strong simmer, cover the pan and cook for 15 - 20 minutes, or until the leeks are tender throughout.

One thing that makes me nervous about cooking with leeks is throwing away the majestic, green tops, since most recipes only call for the more tender, white parts of the leek.

I've made many recipes of hers but one that I keep coming back to for its soothing brightness and its ease of preparation is her ginger sweet potato dal with coconut leeks (http://thefirstmess.com/2014/12/11/sweet-potato-carrot-dal-with-coconut-leeks-and-a-wine-country-ontario-giveaway/).

Not sure what is the purpose of cooking another leek broth in here — is there relevance for this particular recipe?

Add the preserved lemon and simmer for 1 minute; add to the leeks and keep warm.

Dear Jennifer, I will make this today, and alternate skim milk for the soy or almond milk, use actual garlic clove and leeks to get more onion flavor.

Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1 tbsp white vinegar 2 tsp sugar 1 tsp chilli oil 2 tbsp soy sauce 1 tbsp olive oil 1 tsp white sesame seeds

As for toppings, substitute whatever you have on hand: slices of raw red onion instead of leek or red pepper instead of mushrooms.

Baked salmon with creamy leeks is a classic and all time favorite recipe — simple, yet absolutely delicious, it's perfect for entertaining, and quick to make!

For my shish kabobs I used sweet peppers, leeks (basically a big, mild green onion) and Portabello mushrooms (we LOVE grilled Portabellos).

This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor.

Cook's Illustrated had a vegetable broth base recipe that lasts in the freezer for 6 months — celeriac, leeks, tomato paste, soy sauce, salt...

Heat 1 tbsp of butter n a non-stick frying pan and sauté the leeks and celery for 8 - 10 minutes.

Add the chopped leeks, sprinkle with salt and pepper, and saute on a low to medium heat for 10 - 15 minutes until they are soft.

Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.

When choosing leeks, look for slender, straight plants with fresh green leaves.

Bite by bite, you'll simply swoon for this thick and satisfying blend of hearty golden potatoes, flavorful leeks, and chopped chives.