Sentences with phrase «of olive oil until»

While the tomatoes soak, cook the onions in a small pan with a little bit of olive oil until they begin to look brown and smell awesome, like 5 - 8 minutes.

In a skillet over medium heat, sauté the garlic and shallots in 1 tablespoon of olive oil until soft, about 2 minutes.

With the machine on, slowly drizzle in a 1/4 cup of olive oil until the puree is smooth, then drizzle in a 1/2 cup of tahini.

In a large skillet, sauté the onion over medium - high heat in 2 tablespoons of olive oil until soft, 4 minutes.

While cauliflower is roasting, heat a large stovetop pot over medium heat and toss in the ghee and remaining tablespoon of olive oil until melted.

Sauté the green onions and leeks in a pan with a splash of olive oil until soft.

In a large skillet over medium - high heat, heat 2 tablespoons of the olive oil until hot.

Take the chopped yellow onion and fry it in one (1) tablespoon of butter and one (1) tablespoon of olive oil until the onion sweats enough that it becomes transparent.

With the machine on, slowly drizzle in a 1/4 cup of olive oil until the puree is smooth, then drizzle in a 1/2 cup of tahini.

For the beans, in a medium sauté pan or dutch oven cook the red onion in 1 tablespoon of olive oil until translucent.

Sweat onion in 1/2 cup of olive oil until translucent in a large heavy bottomed pot.

In a very large cast - iron skillet or sauté pan, heat the remaining tablespoon of olive oil until it's hot but not smoking.

Over medium heat, saute the garlic with a drizzle of olive oil until fragrant, about a minute.

Mash cloves with remaining tablespoon of olive oil until smooth.

Replace the lid and turn the blender on, whizzing the pesto while slowing drizzling the remaining cup of olive oil until blended into a thick, smooth consistency.

For the sauce, saute the onion in 1 tablespoon of the olive oil until softened, about 3 minutes.

In a saucepan over medium heat, sauté the garlic in just a hint of olive oil until the garlic becomes translucent and smells amazing.

Saute the onions in 1 tbsp of olive oil until caramelized.

With motor running, slowly drizzle in 1/2 cup of the olive oil until a smooth sauce has formed.

Heat 1 tablespoon of olive oil until very hot.

and sauteed them in a tiny bit of olive oil until they were just tender.

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.

Fry the chicken sausages in 1 teaspoon of olive oil until brown for about 3 to 4 minutes.

With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.

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

While the liquid is thickening, saute the mushrooms in 1 Tbsp of olive oil until slightly cooked.

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

While the yams are baking whisk together lemon juice, dijon, and 1 tbsp of the olive oil until combined.

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

In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot.

Step 3: Saute the bell pepper, celery, green onion, and zucchini in about a tablespoon of olive oil until they are crisp tender, about five minutes.

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

In the same pan, heat the rest of the olive oil until hot then add the ground turkey, pressed garlic, fennel seeds, crushed red pepper flakes and season with kosher salt and freshly ground black pepper.

In a fry pan (skillet) over medium heat, cook your onions in 1 tbls of olive oil until soft, golden and sweet (8 - 10 min).

Mince garlic and saute in 1 tablespoon of olive oil until lightly golden, on medium - low heat, stirring often.

Not exact matches

Line the bottom of a pizza dish or cake pan with olive oil and pour the mix in, then bake for about 15 - 20 minutes, until the base is firm — it cooks really pretty quickly though.

Meanwhile, place the wild mushrooms in a pan over a medium heat with a drizzle of olive oil, cook for 5 - 10 minutes until golden.

I played with so many different flavours and decided that this batch was my favourite — I love the subtle blend of spicy cumin, tangy lemon, sweet basil leaves and creamy tahini blended with chickpeas, olive oil and water until perfectly smooth.

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.

If you're less into raw food or after a warm dish then you can gently sauté the noodles with olive oil for a couple of minutes until they soften before stirring in the sauce for another minute.

Then add two crushed cloves of garlic, a sprinkling of dried herbs and some olive oil and sauté them for about three to four minutes, until the mushrooms turn slightly brown.

Just boil the stems with a couple of cloves of garlic until tender, then drain and whizz in the food processor with basil, walnuts, lemon and olive oil — goes beautifully on the superfood crackers

Place the squares on a baking dish drizzled with olive oil, dried herbs, a teaspoon of paprika and a sprinkling of salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

Before adding liquid, stir the grains while dry (or with just a teaspoon or two of mild olive oil) over medium heat, about 5 minutes, until the grains start to pop and brown.

Also I served it with corn tortillas (chopped in quarters, brushed with olive oil and a spinkle of himalayan salt and in the oven until cripsy).

Drizzle on the remaining 2 Tablespoons of olive oil and bake until the shrimp are pink and all of the ingredients are heated through.

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.

In a large pot, add all of your ingredients until the olive oil and cumin.