Sentences with phrase «oil over the carrots»

Drizzle olive oil over the carrots and cauliflower.

Not exact matches

Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium - high heat, about 5 - 7 minutes.

In a large pan, warm the coconut oil over medium heat and add onions, fennel and carrots.

In a large pot, sauté onions, celery, and carrot in oil over medium heat until onions begin to appear translucent.

Add oil to pan and cook over medium - high heat 7 to 10 minutes more, or until carrots are golden brown.

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.

In a large saucepan, sauté garlic, celery, carrots and scallions for 3 - 5 minutes in oil over medium heat

In a skillet, heat 2 tablespoons of olive oil over medium - high heat then add onion, carrots, and potatoes.

Combine olive oil and Sriracha, pour over carrots, stir to combine, make sure they are coated evenly.

The carrots are grated, the spices are heated with a pinch of sugar in olive oil, whisked with lemon juice and poured warm over the carrots, with minced mint and parsley — think North African pesto.

* 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

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.

In your largest thick - bottomed pot over medium heat combine the olive oil, celery, garlic, potatoes, carrot (and / or squash), and onion.

In another saucepan, sauté the diced carrots with 2 tbsp olive oil and the remaining tsp of salt over moderate - high heat until golden.

In a large heavy pot over medium high heat, add the olive oil, then the onion and carrots.

In your largest thick - bottomed pot over medium heat combine the olive oil, celery, garlic, carrot, and red onion.

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.

In large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium - low heat for 10 minutes, stirring occasionally.

In the same pan that you used to cook your tofu, heat 2 tsp olive oil over medium heat, then add in the carrots and peas.

In a large, deep pot over medium - high heat, add the olive oil, onion, carrot, celery, salt and pepper.

In a large heavy stock pot, heat the oil over medium heat and cook the onions, celery, carrots and peppers for 4 to 5 minutes, stirring often.

After coating the carrots in the sour cream / tandoori sauce, I didn't feel the need to make the turmeric oil or the yogurt sauce to pour over top.

Drizzle the onions, garlic and carrots with the canola oil and scatter them on the bottom of the pan and pour wine over vegetables.

Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium - high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown.

In a pot over medium heat, add olive oil, onions, carrots, celery, garlic, and thyme.

Sauté carrots and ginger in oil for 5 minutes over medium heat.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes.

Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!

Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.

We both got a starter, I went for the carrot broth infused with star anise and tarragon which was served over chopped peas and some grated carrot bound with mint, chervil and olive oil.

In a soup pot, over high heat, add the coconut oil and saute the onion, celery, and carrot and continue stirring for a few minutes.

In a big and well - loved saucepan, cook the onion and carrot over a medium to low heat in the oil for 15 - 20 minutes with the lid on, stirring occasionally.

Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes.

Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium - high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper.

Place the carrots on the baking sheet and pour the olive oil mixture over the carrots and thoroughly coat them.

In a sauté pan, heat 3 tablespoons of olive oil over medium heat and add carrot, celery, and onion.

For the Soup: In a stock pot over medium - high heat, add the olive oil, butter, onions, carrots, celery, salt and pepper.

Heat a drizzle of olive oil in a stock pot over medium heat, adding onions, carrots, and a sprinkle of sea salt.

Ingredients: 3 pealed cloves of garlic 5 cm piece of ginger 2 big cups of yellow Lentil 2 spring onions 1 fresh tomato 3 medium size carrots Chopped lemongrass Salt, black pepper and chili 2 tablespoons coconut or olive oil Directions: Place the Pan over a -LSB-...]

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)

12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

Slice the potatoes and beets into roughly similar slices, lay on a baking tray with the carrots, and pour over the olive oil.

In the meantime place a large pan over medium heat, drizzle a couple tablespoons of olive oil and add in the onion, carrots and broccoli with a pinch of salt.

Meanwhile, to make the katsu sauce, fry the carrot and onion in the oil over a medium heat for 5 minutes until softened, then add the garlic and ginger and cook for 2 minutes.

Heat 2 Tablespoons olive oil in a large stock pot over medium heat, add onions, carrots, celery, zucchini.

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

Heat 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over medium heat for about 5 minutes.

Heat the olive oil in a large pot over medium high heat, then add the onions, carrots, celery, and red and green peppers.

Place the carrots, shallots, mushrooms, clove of garlic and potatoes in a roasting tin and pour over the oil mixture.