Sentences with phrase «olive oil and salt so»

I love cauliflower and usually just bake with olive oil and salt so I'm excited to jazz it up with this recipe.

Not exact matches

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.

Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and added some parsnip too), then marinated the mushrooms in olive oil and balsamic vinegar, wilted the spinach with salt and a bit of chilli before adding to the cooked veggies.

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.

The sun dried tomatoes simmer down when cooked with the plum tomatoes, basil, salt, olive oil and courgettes to make a wonderfully rich, chunky sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket.

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

I think it tastes best cut into little cubes and roasted with salt and olive oil, as in this recipe, as this way it becomes so unbelievably soft and tender that it just melts - in - you - mouth.

Thank you so much for your wonderful recipes I can't believe how simple it was — the dressing was literally just salt, pepper, basil and olive oil, but it was filled with flavour honestly.

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.

I also did not have butter, so I used olive oil and a bit of extra salt.

The whole batch with the olive oil and a bit of sea salt came out so full of flavor.

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.

Toss the broccoli with some salt, pepper, garlic, and olive oil and you are golden (so are they).

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

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)

Just grab some chickpeas and throw them on a baking sheet with a tablespoon or so of olive oil, some salt, pepper, and whatever seasonings you want to add.

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

Place garlic, thyme, salt, zest and rosemary in a bowl and mix so that it starts to form a paste Add lemon, olive oil, water and pepper to the bowl and re mix to desired consistency Chill until ready to use Can be sploshed on fish, chicken, lamb and pork

4 cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!

Roasted carrots is my other big fave — I coat them with olive oil and salt and just a smidge of honey or agave nectar, and then blast them with heat so they're kind of blackened on the outside, and softer in the middle.

Add torn fresh basil, cooled croutons, enough olive oil to heavily coat, a tablespoon or so of balsamic vinegar, salt and pepper.

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I toss the vegetables in a light coating of olive oil so they don't stick to the foil and then simply season with kosher salt and freshly ground black pepper.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

It's just a couple slices of some seed bread a tablespoon or so of olive oil, and some salt and pepper, baked at 350 for about 10 min.

I tried it before the final salt and olive oil, and boy does it bring the alfredo flavor out doing so.

Then I didn't have any shallots, so I just used the garlic, sea salt, olive oil and a generous squeeze of lemon juice.

EXCELLENT!!!! I tossed the broccoli with garlic olive oil, plenty of garlic (we love garlic so I doubled the amount), kosher salt, pepper and a few shakes of crushed red pepper.

=P We microwaved it so we could cut it, then roasted for 30 min with olive oil and a dash of garlic salt.

Then, good old supermarket red wine vinegar and it was just right), olive oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the bread softens a little in the juices of the tomatoes, vinegar and oil, and BOOM, dinnuh!

Add olive oil, lime juice, salt and pepper and toss well, using your hands, so everything is coated in oil and lime and has a nice purple color.

Vegetables are almost always roasted at a blistering high heat with only olive oil, salt and pepper, so that's not a lot of work.

For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)

We are in a low carb phase so: baked eggplant lasagna — without the pasta zaatar zucchini sticks and scrambled eggs seared tuna with avocado and romaine salad tilapia baked with sauteed vegetables omelettes with feta and peppers - oven grilled asparagus on the side shakshuka - courtesy of SK greek yogurt with nuts and fruit, simple isreali salad - tomato, cukes, cilantro, olive oil, lemon, salt and pepper same salad with chickpeas and feta tossed in.

So, with the combination of freshly picked zebra tomatoes and creamy burrata, all you have to do it throw it on top of a toasted piece of baguette with a drizzle of olive oil and dust the top with some flaked salt and pepper.

The resulting pulp measures approximately 170 grams so I imagine I could just give it a good mix with the olive oil, lemon juice, and salt and let sit for a few hours to let the flavors blend.

Lori - squeezes the lemon and lime juice directly into the bowl, so start by giving a good squeeze of lemon and lime juice into the bowl, add the olive oil, and some salt and pepper.

Add the olive oil, season with salt and pepper and toss so all the vegetables are coated.

Arrange the part cooked potatoes in a large roasting tray and toss with the olive oil, salt and pepper so that each quarter is evenly coated.

Normally I'd just toss them in a little bit of olive oil, salt and pepper, but in this instance I wanted them to caramelize just a little bit and enhance their innate sweetness, so I dusted them with just a touch of brown sugar and popped them into the oven until they were slightly roasted.

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.

Roast three olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece of foil and let sit for 20 minutes longer / Remove charred skins from peppers along with seeds and place in a blender or food processor / Add a couple of tablespoons of olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.

If food is prone to fly out of bowls and around your kitchen when you try to mix it, stuff the kale into a food bag and dump in a tablespoon or so of olive oil and some sea salt and shake, shake, shake.

1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed

Speaking of, I tend to stay busy and move pretty quickly in general, so to achieve the deeply charred sprouts that I favor as efficiently as possible, I crank the oven to 500 degrees and roast theshaved sprouts on a sheet pan with a lip — very lightly spritzed wirh olive oil and sprinkled with sea salt and pepper — for 15 minutes, stirring after every 5.

* don't use olive oil in a cast iron skillet - the smoke point isn't high enough and the oil will burn and give your food an acrid taste ** WHEN to salt your beef is so important.

So I just came up with this super simple marinade of olive oil, garlic, lime juice, salt and pepper, easy right?

Season with salt, drizzle with olive oil, and toss together so all the pieces are evenly coated.

I didn't find Marcona almonds so I used regular almonds, but toasted them in the oven with olive oil and salt.

2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves