Sentences with phrase «oil over roast»

Rub the oil over the roast.

Not exact matches

Unless of course you want to be boiled in olive oil or roasted over a slow pit.»

Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together.

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.

Rub the olive oil over the entire roast.

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While the meatballs are roasting, place a large high - sided saute pan over medium heat with the olive oil.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Rub olive oil all over the outside of the roast.

~ 0.5 kg (~ 1 lb) of Left over roast beef ~ 1 lunchbox of rice 4 eggs 1 onion 1 — 1 1/2 cups of mixed veggies & edamame ~ 10 shrimp Olive oil Salt & pepper Soy sauce

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

Just dice it, drizzle with olive oil, sprinkle over a little seasoning and roast until sweet and tender.

While turkey is roasting, add beer, molasses, coconut oil, and Yellowbird Habanero Sauce to a sauce pan over medium heat and stir until fully combined.

What I had intended to do was toss the carrots with olive oil and cumin, salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado slices on top and then squeeze fresh lemon juice over it.

They were also good with lemon verbena infused olive oil, roasted crescents of delicata squash, and toasted hazelnuts (left over from this).

Rub the paste all over the lamb and place in a lightly oiled roasting pan.

The generous folks over at Pastamore» will provide (1) package of Sweet Potato Fettuccine and (1) bottle of Rosemary and Roasted Garlic Dipping Oil for the giveway prize!

Transfer the roasted vegetables to a large saucepan with the remaining 1 teaspoon oil and cook over medium - low heat, stirring often, for 3 - 5 minutes.

While the squash is roasting, heat the tablespoon of refined coconut oil in a small saucepan over medium - low 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 a heavy bottom dutch oven or roasting pot over medium - high heat and add oil.

While the noodles are roasting, heat the rest of the oil in a skillet over medium heat.

This spatchcocked bird is roasted in a thyme and fennel seed oil over a bed of onions and lemon.

Heat a heavy bottom dutch oven or roasting pot over medium - high heat and add olive oil.

Drizzle some olive oil over a head of garlic, wrap it in aluminum foil and put it in the oven at 350 to roast.

Cut the top off the head of garlic, drizzle over 1/8 teaspoon of oil and microwave «roast» it on high for 2 minutes or until soft.

Drizzle over the roasting juices from the baking tray and a little extra olive oil and balsamic vinegar if desired.

Heat 2 tablespoons oil in a large roasting pan over medium - high heat.

Five minutes before the pumpkin is roasted warm oil in heavy frying pan and add salmon, cooking until crispy then turning over to crisp up the other side

While the tomatoes are roasting, add 1 teaspoon of olive oil and butter to a pot and heat over medium heat.

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In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

I served the whole thing over sweet potato chunks roasted with olive oil, balsamic, salt & pepper.

While the links are roasting in the oven, add 2 tablespoons extra-virgin olive oil to a large pot set over medium - high heat.

I use liquid coconut oil for all my baking (no canola oil over here) and for roasting some veggies like sweet potatoes.

Note - in this recipe I served one portion size of chilli with some extra roasted veggies - I simple cut the veg into batons drizzled over a little olive oil and some salt and pepper then roasted for approx. 20 mins.

While the sweet potato is roasting, sauté the onion in the olive oil with a pinch of salt over medium - low heat, stirring often, until it's softened and browned, at least 20 minutes (longer if needed).

Roasted Summer Eggplant, Squash and Sweet Peppers over Polenta drizzled with fresh garden herb olive oil and loads of buckwheat dukkah *

While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat.

This oil can also be used for roasting vegetables, drizzling over pasta, or I'm sure a million other uses you've already come up with.

I started it with chopped bacon, instead of olive oil, used the fire - roasted tomatoes, and then finished with some smoked paprika, which I was given over the holidays.

Another item, Ground Dried Tomato, has been making it's way in to various dishes and toppings, such as mixed with olive oil and brushed on vegetables for roasting, mixed in to lentils when cooking or sprinkled over potatoes.

-LSB-...] Tuesday — Roasted salmon (olive oil s / p) roast at 400 for 10 - 15 minutes Topped with pesto from the freezer (drizzle over salmon after it's cooked before serving) http://www.onceuponachef.com/2011/08/basil-walnut-pesto.html Pasta with kale, lemon & walnuts http://www.marinmamacooks.com/2013/10/pasta-kale-lemon-toasted-walnuts/ -LSB-...]

This pasta looks delicious and it's such a good pairing - My friend got me hooked on something I used to think was so basic but it's my favorite - It's spaghetti + olive oil + roasted garlic and a touch of chili oil drizzled over it.

While cauliflower roasts, coat the bottom of a large pot with remaining 1 tablespoon of olive oil and place over medium heat.

My dad sends big baskets of grape tomatoes over around this time every year and I always slow - roast them (using this recipe), cover them in oil, and then keep them on hand in the refrigerator for a couple weeks.

On a heavy baking sheet or roasting pan, drizzle a little olive oil and spread over bottom, dump the cauliflower pieces in a pile, drizzle with remaining 2 teaspoons oil, sprinkle with 1/2 teaspoon salt, and mix together well with your hands, coating all pieces of cauliflower.

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

Another option I found to add extra flavour is to use left over oil from a jar of sun dried tomatos or roasted peppers instead of olive oil.

Any leftover dukkah can be used to coat fish before roasting, mixed with olive oil for a quick dip for flatbread or, how I use it most often: For lunch, sprinkled over a bowl of quickly fried rice and sliced avocado.