I've adapted with
more rosemary, salt, and garlic than the recipe called for and roast it for 20 min.
I A little dry, and a little lacking taste... next time less brown on top, more salt and pepper in every step, perhaps a touch
more rosemary, and maybe a shot of hot sauce in the egg mix Pros: Healthy Cons: Needed more salt in rice and musroom filling.
I added a little
more rosemary and used a bit less salt than the original recipe, too.
Once they were out of the oven, I sprinkled them with
more rosemary and flaky sea salt for a little crunch.
I used chicken stock instead of water in the beans and
more rosemary, cooked it in the instant pot and we had a delicious And hearty dinnner in 45 minutes.
Added
more rosemary, used jumbo oven - roasted reduced - sodium Italian black olives as those Sicilian green ones aren't avail.
This recipe is pretty versatile: add a bit
more rosemary and cayenne if you like, or leave out one or the other.
If you want
it more rosemary flavor simmer for another two or three minutes.
I use Creole mustard for the whole grain and maybe a little
more rosemary from my plant.
2 garlic cloves, minced 1 tablespoon extra virgin olive oil 2 tablespoons dijon mustard 2 tablespoons honey 1 teaspoon red wine vinegar 1 teaspoon salt 1 teaspoon chopped fresh rosemary (increase if you want
more rosemary flavor!)
Not exact matches
As for cheese I make nut and seed cheese, which I love, this Brazil nut and
rosemary one is my favourite — http://deliciouslyella.com/tag/baked-sweet-potato-with-
rosemary-brazil-nut-cheese-sauteed-mushrooms-broccoli-florets/ Hope this helps answer your questions and please let me know if you have any
more!
When the grill is ready, grill the portobello and peaches for about 3 to 4 minutes on each side, while you use the
rosemary stick to brush the marinade over them one
more time.
Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh
rosemary, dried thyme, bay leaves, salt and a drizzle
more olive oil on top.
About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle
more olive oil and a spinkling of
rosemary and salt — before you cook them you'll need to peel them and sliced them into pieces though.
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme,
rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add
more for a thinner soup)
I added a little thyme just to make it even
more Fall - y so feel free to go crazy with some sage or
rosemary too!
more salt in place of the miso and dried
rosemary for the sage.)
30 ml 1.5 tbls olive oil (+
more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh
rosemary leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
fresh
rosemary leaves, chopped, plus a little
more for garnish
My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as
more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or
rosemary sprigs.
or
more savory (
rosemary, black pepper, chopped parsley, you name it).
chopped fresh flat - leaf parsley, plus
more for garnish 1 teaspoon minced fresh thyme 1 teaspoon minced fresh
rosemary 1 bay leaf 1 1/4 pounds yukon gold potatoes
Add minced
rosemary to turn them just a touch
more special.
Four hours (or
more) before you are planning on cooking the roast, prepare the rub by mixing all the oregano, thyme,
rosemary, dry mustard, garlic powder, 2 tsp.
I tried lemon and grapefruit also strawberries and blossom berries,
rosemary leaves in my water I am feel
more lite and flushing everything out.
I sprinkled the whole thing with
more chopped
rosemary before serving for an extra aromatic glow.
Turn the chops, scatter the garlic and
rosemary around the chops and cook for 2 minutes
more.
250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp
rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (
more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste
More often than not, it would be spread out on a large sheet pan (free form) and covered with lots of
rosemary, garlic and olive oil.
more butter, a glug of brandy, probably twice the amount of dried thyme (although our dried thyme is probably 2 years old at this point), dashes of sage and
rosemary, and we used Imagine beef broth.
Muddle lightly for a subtle hint of
rosemary; muddle harder for
more a prominent flavor.
What I love about this recipe is that its easy, requires minimal ingredients, packs flavor, uses truffle oil &
rosemary (faves), has little calories, is great for entertaining, has a crunch factor, and
more nutrients than the traditional potato based fries!
extra virgin olive oil, plus
more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of
rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
We use this as a breakfast sort of deal, if you want a
more savory route, a dash of cayenne and some fresh chopped
rosemary is a great swap, or that Everything But The Bagel seasoning from Trader Joes is pretty amazing here too, especially if you want to use these as a crunchy salad topper.
Next time I might use even a bit
more lemon and / or
rosemary.
Since we photographed and prepared this post, I've spotted a couple of
more amazing - looking
rosemary infused drinks around, here and here.
Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or
more tablespoons fresh
rosemary — chopped 1/2 teaspoon salt
2 cups apple juice, around 6 apples 1 cinnamon stick 2 star anises 2 allspice seeds 1/2 tsp cardamom seeds 1 sprig fresh
rosemary 2 carrots 1 inch (2,5 cm) fresh ginger or
more to taste 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg
1 1/3 cup (300 g) full fat coconut milk 2
rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in water for 4 hours 1 cup purified water, plus
more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes,
more if needed
I used a simple syrup infused with fresh
rosemary which has a strong piney scent to perfume the drink, freshly squeezed clementine juice, and orange - flavored liqueur for a
more concentrated citrus flavor.
The addition of
rosemary makes the soup
more flavorful, totally well balanced and not overwhelmed by the flavor from any of the other ingredients.
Oh, and one
more confession... I only used 1/8 teaspoon of
rosemary instead of the 2 tablespoons arguing that mine was not truly fresh but very dry looking.
You saute thinly sliced potatoes in olive oil for 10 + min, add diced spring onions and some fresh
rosemary, s & p, saute some
more and then add a bunch of eggs, cook til firm and then broil to finish.
mushrooms, sliced 1 apple, peeled and diced 2 - 3 teaspoons or
more garlic powder (to taste) 2 - 3 teaspoons sage or
more (to taste) 1 teaspoon
rosemary, chopped 1 teaspoon thyme 1 teaspoon turmeric 1 teaspoon black pepper 2 teaspoons of pink salt or
more (to taste) 1/2 cup coconut oil, or organic, grass fed butter
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh
rosemary Pinch of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus
more for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
For even
more flavor, toss in a chopped apple and some savory herbs like
rosemary and thyme.
Season with dry basil, oregano, parsley,
rosemary, salt, pepper, and red pepper flakes and cook for 1
more minute.
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried
rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup
more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
Add the
rosemary and continue to fry for 3
more minutes until fragrant.
Pairing these veggies with herbs and spices like
rosemary, garlic and cumin not only gives them
more depth of flavour, but also further enhances the health benefits.