Sentences with phrase «olive oil and salt over»

Not exact matches

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.

Drizzle olive oil, salt and thyme over them and put in the oven.

Stir together sunflower seeds, 1 tbsp olive oil, salt and sumac and toss over the pizza along with the chickpeas.

Drizzle over some olive oil, a sprinkle of cumin, salt and pepper and give it all a really good mix to make sure everything is coated.

Put them in a bowl, drizzle olive oil, garlic and salt over them and set aside.»

Sprinkle the chilli flakes, salt and pepper over them and the drizzle them with olive oil

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutes.

Drizzle the olive oil over top, then add the basil and a pinch of salt and pepper.

Rub olive oil over hens and season with lemon pepper and kosher salt.

Pour remaining olive oil evenly over bread and sprinkle with a light dusting of coarse sea salt, rosemary, and freshly cracked 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.

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.

Heat olive oil in a large oven - safe skillet or pot over medium heat and season with salt and pepper.

I season the salmon with olive oil, salt, pepper and a touch of dried basil and place the salmon over a bed of asparagus.

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.

Preheat a large cast iron pan over medium heat, saute onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned.

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.

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)

Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat.

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.

All you need to do is drizzle your favorite pieces of salmon with olive oil, grate a few cloves of garlic (if you cut that corner with ground garlic, I won't tell a soul), spread the garlic over the salmon, sprinkle with salt and pepper, and then finish with a piece of fresh dill.

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.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Sprinkle the olive oil, fish sauce, salt and pepper over the sprouts and toss with a large spatula to coat.

Heat the olive oil in a soup pot over medium high heat Add the potatoes and onions and season with rosemary, salt, pepper, red pepper flakes, and bay leaf.

Put all the olive oil, vinegar, water, salt and pepper into a pot and head up to boil once it start boiling turn it off and pour over your salad and mix well.

Heat a large sauté pan or skillet over medium heat, add olive oil, garlic, jalapeño, coming, cumin, chili powder, and salt, and cook for a minute to flavor the oil.

6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to taste

Drizzle some olive oil over the garlic and sprinkle kosher salt.

Layer the lemon slices evenly over the top, sprinkle with fresh thyme leaves and smoked salt and then drizzle a good coating of olive oil over the top.

Spoon the scallops and sauce over freshly cooked angel hair pasta that has been tossed with extra-virgin olive oil, salt, freshly ground black pepper and a pinch of crushed red pepper flakes.

In a large skillet over medium heat, stir together the olive oil, shallot, and a pinch of salt and cook until the shallot turns translucent.

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Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.

Just add it to your pan lined with a rack (and foil for easy clean up) and rub it all over with a little salt and olive oil (I used pesto today to go with my theme).

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.

Drizzle a little bit of olive oil over the garlic clove and sprinkle with just a little kosher salt.

Sprinkle rosemary leaves, sea salt, and pepper over the vegetables, then drizzle liberally with olive oil.

Sprinkle with salt and pepper, then drizzle an additional coating of olive oil over the exposed flesh of the potatoes.

Whisk together the olive oil, lemon juice, yogurt, honey, salt and pepper in a small bowl; pour over the salad and stir to coat.

I drizzled more olive oil over the veggies and added a little more salt.

Heat the olive oil in a large, heavy saucepan over medium heat, then add the onion, shallots, garlic, and salt.

Heat olive oil in a large saute pan, add the onions, leeks, thyme, salt and pepper over medium heat for 10 minutes.

Place in a pan with the minced onion, hot sauce, cumin, worcestershire, liquid smoke, chili powder, salt / pepper, and cook over medium heat with a drizzle of olive oil.

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

I tore up some leaves and spread them out on a baking sheet then drizzled olive oil over them and sprinkled on a little sea salt.

Spread the olive oil over the entire surface of the tenderloin and sprinkle evenly with salt and pepper.

Mix olive oil, minced garlic, coconut sugar and sea salt in a small bowl and pour over the tomatoes.

Drizzle the remaining 1 tablespoon of olive oil over the pasta, stir, and season with salt and pepper if needed.

Squeeze citrus juices along with olive oil, and salt over the salmon and let it sit for 10 minutes.