Sentences with phrase «olive oil and salt on»

Drizzle the olive oil and salt on top and stir once more to combine.

Not exact matches

On the night in question, the steaks were prepared as they show best: rare for strip loins, medium - rare for rib steaks, and no seasonings save for olive oil, salt and pepper.

On a large rimmed baking tray, toss the butternut squash cubes with the olive oil, salt, smoked paprika and cinnamon to coat.

With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they're really tender.

I cut them all into small cubes, place them on a baking tray and bake at 180C for an hour with a generous sprinkling of paprika, dried herbs, cinnamon and pink salt plus a drizzling of olive oil.

I added some fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with olive oil, sprinkled on some pumpkin seeds and put a touch of salt and pepper over the top.

Keeping the tomatoes on the vine (it gives a nice effect when cooked), wash them and place into the same skillet pan — drizzle them with a little olive oil, salt and pepper.

Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

Next prepare your sweet corn and pine nuts by spreading them out on a baking tray and mixing with a good drizzle of olive oil and a sprinkle of salt.

Place the wedges on a baking tray with the cinnamon, paprika and dried herbs plus a sprinkling of salt and a drizzling of olive oil and mix well so that everything is coated.

Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top.

Drizzle them with olive oil and sprinkle with salt and pepper before cooking them on the griddle pan in batches until cooked through and slightly charred.

Place these on a roasting dish with a little olive oil, salt, the rosemary and thyme.

While that steams, rinse and drain the chickpeas and place them on a baking tray with the paprika, cumin, chilli flakes, salt and pepper and drizzle a little olive oil at the end.

Place the sprouts on a baking tray with olive oil, salt, pepper and chilli flakes and bake for 30 minutes — until they being to crisp and the very edges turn ever so slightly brown.

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.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for drizzling

Place on the other baking sheet with the sliced onions and toss with olive oil, 1/2 teaspoon salt and pepper to coat, just like you did with the potatoes.

Heat 1 tablespoon olive oil in a large skillet, and cook boneless skinless chicken thighs (seasoned with salt and pepper) on one side for 5 minutes:

Drizzle good quality Olive Oil on top and sprinkle salt and fresh cracked black pepper.

Just take some pita bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and toast in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.

Place all the vegetables on a foil - lined sheet and toss with salt and pepper and about 3 T of olive oil, roast for 20 - 25 min.

Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked black pepper and them to the oven

Spread the vegetables out on a baking sheet, drizzle or spray with olive oil, scatter lots of minced garlic all over and freshly crack some black pepper and sea salt all over everything.

Rub a little olive oil, salt, pepper and creole seasoning on the salmon fillets and place them on the grill.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

On a baking sheet, toss the zucchini, peppers, onions and garlic with olive oil, spices, salt and pepper.

For a simple side, riff on hash brown potatoes by tossing refrigerated potato wedges with olive oil, salt, and pepper.

Brush the halloumi cheese with olive oil on both sides and lightly season with salt.

Season the hummus with kosher salt to taste, drizzle with olive oil, and add another pinch of paprika on top.

Brush both sides of the pita bread with 1 teaspoon of olive oil and sprinkle with a pinch of salt, then lightly toast on the skillet, about 45 seconds per side.

Spread on a baking pan, toss in a little bit of olive oil, and season with salt and pepper.

On one side of a rimmed baking sheet, toss the asparagus with 1/2 teaspoon olive oil and a pinch of salt.

Place the potatoes whole on a roasting pan and drizzle with olive oil and season with salt and pepper.

Place the squash on a sheet pan and drizzle with the olive oil, salt, pepper and turmeric.

I usually drizzle a little olive oil over the top and season it simply with a little salt and pepper or a cajun spice like Tony Chachere's and cook it on the grill.

Recipe and photo by Emma Frisch Prep Time: 2 minutes Cook time: Romanesco: ~ 15 minutes Basmati: depending on variety and brand — 20 - 45 minutes Yield: 2 Ingredients: Basmati rice (white or brown)-- 1 cup Olive oil — 2 tablespoons Lemon juice — 1 tablespoon fresh squeezed lemon juice Garlic — 3 - 4 minced Sea salt ---LSB-...]

The olive oil, salt and pepper on top finish off the chickpea flavor beautifully.

7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce

4 green plantains, peeled and cut into rounds on the diagonal 3 T olive oil 3 - 5 cloves minced garlic Pork cracklings (chicharrones), crushed — 1 cup (or substitute w / thick bacon) Salt — to taste

I love some dried oregano (and salt, vinegar, and olive oil) on fresh tomatoes, so I think I'll sprinkle them with oregano to roast them.

Pour the other tablespoon of olive oil on top and season both pans with salt and pepper.

Arrange the red onions, eggplant, red peppers and tomatoes on a large baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper.

On the other sheet pan, toss the zucchini and squash with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Season the steak with the kosher salt and pepper and cook in the olive oil over medium - high heat until well - browned on both sides, about 6 - 8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.

On aluminum foil cookie sheets toss with olive oil, garlic, salt and pepper.

They had us over for lunch one day last year and made onions this way: you cut an X almost all the way through the onion; drizzle with olive oil; season with salt and pepper; wrap it in foil and throw it on the charcoal with the rest of your meal.