Sentences with phrase «leeks over»

In a large soup pot, sauté the garlic and leeks over medium heat.

To finish the pie, sprinkle the leeks over the top of the pie and then the sausage using as much topping as you like.

Teriyaki Salmon and Leeks over brown rice is a recipe you are going to want to make over and over.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Sauté leeks over medium heat for 5 minutes until softening nicely, add minced garlic and cook for a further couple of minutes.

Grate the leek over the grated potatoes, using a knife to chop any large pieces that you struggle to grate.

Not exact matches

To follow the vision of Moses — which led through a dry and thorny desert — or to return over a well - beaten path to the melons and leeks of Egypt --- these were the alternatives open to them.

Rustic and yet refined, this leek - laced cream soup has bistro food written all over it.

Add the leeks and a pinch of salt; cook over moderate heat until softened.

Penne with Swiss Chard & Leeks in Cream Sauce In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste.

Heat over low - medium until leeks are aromatic and starting to turn translucent (approx. 2 - 3 min).

In a large saucepan over a medium to low heat, gently fry leeks, garlic, chilli and paprika in the olive oil until leeks are soft, around 10 minutes.

Kale Pesto Pasta from Hold the Grain (omit pepper) Bacon Pesto Pasta from Autoimmune Wellness Wild Nettle Pesto Pasta from Forest and Fauna Garlic Rosemary Zoodles from Real Food & Love Roasted Veggie Pasta Sauce Over Zucchini Noodles from The Tasty Alternative (ensure the Italian seasoning is pepper - free) Paleo Alfredo with Caramelized Leeks & Bacon from Meatified Summertime Pastaless Salad from He Won't Know It's Paleo Spiralized Daikon and Apple Slaw from Adventures in Partaking Sweet Potato Garlic Shoestring Fries from Comfort Bites Easy Crunchy Spiralizer Baked Sweet Potato Chips from Biohackers Recipes Zucchini Noodles with Nut and Seed Free Pesto from Kaiku Lifestyle (omit pepper) Ginger Garlic Parsnip Noodles from Meatified Hot Beet Noodle Salad from Paleo in Comparison (omit pepper)

Assemble each plate with polenta, top with short ribs, add mushroom and leeks from the pan sauce and spoon sauce over the ribs.

Meanwhile, in a medium saucepan over medium heat, heat the olive oil and cook the leeks, until softened.

Add the onion, leeks and caster sugar and fry over medium - low heat for 5 minutes.

Drizzle over the olive oil and lemon juice and scatter with leeks.

Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.

Add chopped leek, potato, zucchini and chili, add salt and pepper to taste, mix it well and cover it with the lid, cook over medium heat for 10 minutes.

Using a vegetable peeler, shave very thin slices of Parmesan over the leeks.

Spread the filling of greens, leeks and béchamel over the beet layer, topping this with the remaining beet slices.

Add leeks and stir over medium - high heat 4 to 5 minutes until wilted.

Cook over medium heat until the leeks are soft, about 3 minutes.

In 12 - inch skillet, cook leeks and bacon over medium - high heat 7 to 10 minutes or until browned, stirring occasionally.

Heat olive oil in a large saute pan, add the onions, leeks, thyme, salt and pepper over medium heat for 10 minutes.

My mom and I made the leek fritters over the weekend and they FLEW off the buffet table.

Pour the sauce over the chicken and leeks and also add the carrots, stir together.

Saute celery root, leek and salt and pepper in olive oil over medium - low heat for 10 minutes or until leeks are soft but not brown.

1 tbsp olive oil 2 slices bacon 1 pound kale 1/4 cup chicken broth 1/4 cup leeks fresh nutmeg (just two swipes over the microplane) salt & pepper to taste

Sauté leek and mushrooms in butter in a large skillet over medium - low heat until tender.

Add the leeks to the pot and saute over medium heat, about 1 minute.

Sauté the leeks in the oil over medium heat for approx 10 minutes, stirring often.

I fawn over the simply flavored rice that has a slight peanut - y taste and wonderful leek - y goodness.

Add the onion and leeks and cook over a low heat, stirring frequently, for about 2 minutes.

® It's Vegan in large saucepan over medium - high heat and cook leeks, stirring occasionally, until leeks begin to soften, about 4 minutes.

Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the leeks, fennel, garlic and a generous pinch of salt.

In a saucepan over meadium heat, add the onion and leek to olive oil.

Scatter shallot, baby leeks, potato, garlic, and reserved morels around chicken, and pour cream mixture over chicken and vegetables.

Sauté the mushrooms, cut into slices or chunks, over medium - high heat until they are cooked, but crunchy, then add the leek and sauté everything together for a few seconds.

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

Made the pumpkin & leek stuffing for «Friends Thanksgiving» over the weekend — it received RAVE reviews.

In a heavy duty saucepan, heat the remaining olive oil over medium heat and add the chopped leek, 6 garlic cloves (minced), the thyme sprigs and saute until the garlic becomes fragrant but not brown.

Add the onion or leeks and sauté over medium heat until golden.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Place the white parts of the leeks, one diced potato and a few splashes of water (you can use oil if you prefer) into a large pan over medium heat and allow to sweat for about 5 minutes.

To make the soup base: In large saucepan over medium heat, combine the water, canned tomatoes, wine, leeks, carrots, onion, thyme, lemon, saffron, and bring to a boil.

The leeks didn't turn out crispy by 20 minutes (probably over crowded the pan) so I broiled it for a few minutes at the end.

In a pot over medium heat, sauté the garlic and leek in liquid along with spices for a few minutes.

Squeeze a bit of lemon juice over the leeks and season with salt and pepper to taste.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes.