Sentences with phrase «oil over chopped»

Pour hot oil over chopped scallions and minced ginger.

Drizzle half of the olive oil over the chops.

Not exact matches

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.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

2 Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes — a little paprika, toasted pine nuts, or chopped fresh parsley.

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

Set a frying pan over medium heat, add a splash of oil and the chopped scallions.

2) In a large dutch oven, sauté chopped onions and carrots in a little olive oil over medium high heat until they start to soften about 5 minutes.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)

In a large pot over medium heat, cook 1 tbsp of olive oil and the chopped onion until the onion turns transparent, about 10 minutes.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

Heat a lug of olive oil in a large skillet and sautée chopped mushrooms for about 3 minutes over medium heat.

Methods: Preheat oven to 160 Deg C chop vegetables (other than the olives), put in dish, season with herbs, condiments, splash over the oil and vinegar and place in oven for 20 mins or until looking browned.

Chopped a few up and mixed them up with CANNED white beans, garlic, rosemary, & olive oil last night and served it on crostini to some neighbors who came over for dinner.

And stir - fry over cauliflower that's chopped in the food processor and cooked in a skillet with oil.

I added about 1/2 tbsp of sesame oil and a tbsp each of chopped purple basil, cilantro and dill leaves and served it over a bok choi, shrimp and fresh vegetables salad.

Chop the onions and garlic and begin heating oil over a medium heat in a large heavy bottom pot.

Meanwhile, add chopped onions and minced garlic to a sauce pan with coconut oil and saute on stove top over medium heat for 3 - 4 minutes or until onions are translucent and garlic begins to brown.

Heat the oil in a large saucepan over medium - high heat and add the finely chopped vegetables.

* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

In a large skillet, brown pork chops in oil over medium heat until slightly browned.

2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving

In a small saucepan, heat a few tablespoons of olive oil over medium heat and add chopped anchovies and garlic.

For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops.

Note: I drizzled the remaining olive oil from the sauté pan over the tomatoes and garnished them with additional chopped parsley.

While the salmon is cooking, sauté and cover the chopped kale in a small amount of oil and salt over medium until wilted and a lighter shade of green.

Add extra-virgin olive oil and chopped onion to a preheated skillet and saute over medium heat for about two minutes.

Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3 - 5 minutes, add chopped bell pepper and minced ginger and continue cooking another 2 - 3 minutes or until onions and garlic begin to golden.

Directions for chicken marinade: Put the washed bunch of cilantro, including stems and roots, into food processor with garlic and peppercorns / Process until finely chopped / Add oyster sauce, soy sauce and oil / Process until combined / Place chicken in shallow glass baking dish / Brush all over with marinade / Cover with plastic wrap / Marinate at least 1 hour or overnight in refrigerator.

Then I scattered sliced strawberries (dressed in maple syrup and coconut oil) all over the top along with some chopped hazelnuts.

Heat a little bit of extra virgin olive oil in a paellera or a pan over medium heat and when it's hot, cook the vegan chorizo (chopped) until it starts to golden brown.

Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Heat the sesame oil in a large pan and cook the pork chops over high heat for 3 - 4 minutes per side.

Melt the chopped chocolate and coconut oil in a heatproof bowl set over a pot of simmering water.

Oil the grill and grill chops over medium - hot to hot coals.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

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.

In a large skillet, heat 2 tablespoons of olive oil and cook the pork chops for about 3 minutes on each side over high heat, or until they are nicely browned.

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.

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

Cook remaining chopped onion with 1/4 teaspoon salt in oil in a 12 - inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.

Finely chop the thyme with two of the garlic cloves and sprinkle this over the tomatoes and then drizzle the cut side of the tomatoes with a little olive oil and season with salt and pepper.

In a large skillet, over medium heat, add a few tablespoons of olive oil and sauté one chopped onion.

I like to serve the kabobs over linguine dressed with olive oil, garlic, red pepper flakes and chopped basil.

In a pot over medium - high heat, sauté the chopped onion with 1 - 2 Tablespoons olive oil for 5 minutes or until they are softened.

I also enjoy the decadence of a lot of olive oil, often drizzling more on the top once it's in a bowl then spinkling a few chopped calamata olives over the dip.