Not exact matches
Method: Heat a large pot with a «good glug» of
olive oil Add the
garlic and red onion Add the oregano
and cumin
and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine
and continue to cook When the onions are translucent, add the chili flakes, cayenne
and cinnamon, stir to incorporate all flavors Add the tomato sauce
and cook for about 15 minutes Add the fresh tomato, mushrooms
and beans
Bring to a boil
and then simmer for 20 minutes Salt
and pepper
and turn off heat Stir, taste
and adjust as needed
Directions:
Bring a large pot of water to a boil / Cut a small X on the bottom of each tomato
and blanch in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the skin
and chop coarsely / In a large soup pot, heat the
olive oil and add the onions
and garlic.
Directions:
Bring a pot of salted water to a boil, add the lentils, reduce heat
and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain
and set aside / Sauté
garlic, celery, carrots
and onion in
olive oil for several minutes, until translucent / Stir in lentils, chicken broth
and chopped herbs /
Bring to a boil, add butter, stir, adjust seasoning / Set aside
and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs
and butter,
and stir them in when ready to reheat
and serve.
Pour in the 3 tablespoons of
olive oil and bring to a medium heat, then add the courgettes
and sauté for 4 — 5 minutes, before adding the
garlic and herbs
and mixing well.
Well I really altered this recipe to fit my ingredients
and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in
olive oil, butter, pressed fresh
garlic, salt, pepper, basil
and fresh parsley
and then added 2 cup water to
brought to boil then removed chicken
and cut into pieces Measure liquid left
and add enough to make 3 1/2 cup liquid Add turnip greens
and chicken plus salt
and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar,
and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat
and added the apples for the last 10 minutes It was absolutely delicious
and very flavorful.
For dinner, later on, I
brought a simple lasagna, using this golden tomato sauce as the base -
garlic, red pepper flakes,
and olive oil.
I used half white whole wheat
and had to add a little extra water to
bring the dough together,
and I brushed
olive oil microwaved with
garlic on the naan instead of the butter.
A good glugg of
olive oil, a head of
garlic,
and a lemon plucked from our tree was all that was needed to
bring this meal together.
Place onion in heavy deep fry pan with
garlic and red pepper
and olive oil and cook on medium until translucentNow add the tomatoes, tomato paste, stevia
and sea salt to the pan
Bring to the boil then cover
and simmer for 20 minutes until thick or if you prefer thinner let cool
and strain through a sieve Stir in the fresh herbs
and enjoy
Bring a pan or skillet to medium - high heat with a drizzle of
olive oil and sauté onion until tender
and slightly golden, then add
garlic and mushrooms
and continue to cook until softened.
I just sauté minced onions in extra virgin
olive oil, add
garlic, herbs, spices,
and broth,
bring to a quick boil, then reduce to a simmer, add more veggies
and a scoop of steamed lentils or beans,
and cook for an additional 10 - 15 minutes.
Place the turkey in a large skillet with extra virgin
olive oil, salt, pepper, oregano
and garlic and bring to a medium heat.
Mark's Red Sauce Courtesy of Mark Brown Ingredients: 3 Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves
Garlic, smashed
and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T.
Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles,
bring to a boil over high heat, reduce to medium low,
and cook for 1 hour, or until all peppers are soft.
Some
garlic,
olive oil and black pepper will
bring out the flavor in them too.
2 cups chopped
and packed kale (about 6 - 7 stems - worth) 1/2 cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled
and chopped 3
garlic cloves, peeled
and divided 3 tablespoons
olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt
and ground black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I used a mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1 cup vegetable stock 1 tablespoon arrowroot powder
Bring a medium saucepan of water to a boil.