Sentences with phrase «of olive oil and some salt»

In the meantime bring a pot of water to a rolling boil, add a generous splash of olive oil and salt to the water then turn down the heat, pour in the cous cous, and cook for approx. 15 minutes.

While your squash is roasting, trim your brussels and place them in another oven - safe dish, adding a couple of tablespoons of olive oil and some salt & pepper.

Add a couple of tablespoons of olive oil and some salt & pepper and place it in the oven.

I toss them with about 1 tablespoon of olive oil and some salt and pepper.

Give the shells a head start in the oven to soften with a drizzle of olive oil and salt and pepper.

Toss in a large bowl with fresh thyme, rosemary and a drizzle of olive oil and salt and pepper and roast for about 20 - 30 minutes until golden brown.

We toast some pita in the oven with lots of olive oil and salt, and while that's going chop up some veggies (whatever I have around), and herbs, then dump the dressing on top.

Sprinkle the remaining half tablespoon of Cajun spice, 1 tablespoon of olive oil and salt to taste and give the potatoes a good mix.

Place the sweet potato and red onion slices in a large mixing bowl and toss them with 1 tablespoon of olive oil and some salt and fresh pepper.

Scoop the avocado into a bowl and smash with 1 tablespoon of the lemon juice, 1 tablespoon of the olive oil and salt.

I topped it with a little goat cheese, toasted pistachios, mint leaves, a drizzle of olive oil and some salt and pepper.

Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt (see photo), chopped fresh chives, toasted walnuts

Sliced heirloom tomatoes with a drizzle of olive oil and salt / pepper (for the low cal side dish) 5.

Place on a roasting pan, with 3 tbs of olive oil and some salt.

Drizzle with a bit of olive oil and salt and pepper.

Toss arugula with tortilla strips and a sprinkling of olive oil and salt and divide between the bowls.

Dress with a teaspoon of ghee, a drizzle of olive oil and salt and pepper to taste.

Toss the eggplant with 1 tablespoon of the olive oil and the salt and pepper.

Stir in the flour, the 1/4 cup of olive oil and the salt until blended.

I pan seared a couple boneless, skinless chicken beasts with a little bit of olive oil and salt and pepper to taste.

My mom would always give me a teaspoon of olive oil and salt to stop my cough when I was young.

Consider this recipe, setting aside extra hoisin - honey sauce, and arranging a whole head of broccoli florets and thinly sliced stems (tossed with a bit of olive oil and salt) on the pan alongside the meat.

Tear the kale leaves with your hands, and toss them in a bowl with a generous amount of olive oil and salt, and a pink of pepper and maybe paprika if you like.

Place the green beans on a baking tray and toss with 1 tsp of olive oil and salt and pepper.

2 On a baking sheet, toss the mushrooms and squash with 2 tablespoons of the olive oil and salt and pepper.

Not exact matches

Eating one - half an avocado with a drizzle of olive oil and sea salt is not only tasty but will squash the afternoon energy crash.

According to a press release, they're made to order and are tossed with a garlic puree that's made up of chopped garlic, olive oil, parmesan cheese, parsley, and salt.

Researchers looked at aspects of previously agreed - upon standards for healthy eating, including high intakes of vegetables, fruit, nuts, whole grains; healthy fats like those from fish and olive oil; and low intakes of red and processed meats, sugary beverages like soda and juice, and trans fats and salt.

In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2 cup of olive or walnut oil, Dijon mustard, lemon juice, honey and salt / pepper.

Drizzle them in olive oil, salt and 2 teaspoons of cinnamon.

My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.

I cut them all into small cubes, place them on a baking tray and bake at 180C for an hour with a generous sprinkling of paprika, dried herbs, cinnamon and pink salt plus a drizzling of olive oil.

Toss in olive oil, salt and pepper, mixing with your hands for a couple of minutes.

I added some fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with olive oil, sprinkled on some pumpkin seeds and put a touch of salt and pepper over the top.

Once the aubergines have sweated and been rinsed, place them in a baking tray with olive oil, salt and a sprinkling of dried herbs — I like oregano and rosemary.

Place them in a baking tray with a good drizzle of olive oil, salt and pepper.

To make the croutons, heat 2 tablespoons of olive oil in a frying pan along with the garlic and salt and pepper.

A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice of 1 squeezed lemon, salt and two tablespoons of olive oil.

Add half the peas to a food processor with 4 tablespoons of olive oil, juice of 1 lime, some salt and pepper to taste and blend to a puree

Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black pepper

If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones) into small pieces and place them in a tray with lots of olive oil plus the chilli flakes, salt and pepper.

Add in the juice of half a lime, olive oil, chopped fresh red chilli (to taste), chopped coriander and a pinch of salt, then mix it all together.

Place these in a deep baking dish with a sprinkling of olive oil, salt, cinnamon and rosemary — stirring everything well with your hands to ensure that all sides of each cube is coated in deliciousness.

Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good coating.

Peel the garlic and crush it into a pan with a glug of olive oil, salt and pepper.

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.

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40 - 45 minutes until soft.

Add flour, salt and olive oil to the bowl together with 1 1/4 cups cups of water.

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

Lightly coat each side of the chicken with olive oil and sprinkle it with salt and pepper.