Sentences with phrase «olive oil and seasoning so»

Not exact matches

To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add chopped fresh or (out of season) canned tomato, along with the sprig of rosemary, if using.

To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add chopped fresh or (out of season) canned tomato, along with the sprig of rosemary, if using.

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.

I changed a couple things... wasn't in the mood for onions so left that out... and added shredded chicken I had marinated in italian seasonings and olive oil and balsamic vinegar....

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 / Measureseason 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 / MeasureSeason eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Add the herbs and seasoning blend and let it sit so the flavors can infuse the olive oil.

I love white fish, and so this was a great cod recipe — I sauteed two thicker pieces in the oil on both sides before simmering with the olives, tomatoes, and seasoning for about 6 - 8 min total (b / c of thickness).

In a pan heat 2 tablespoons of extra virgin olive oil, brown the coriander powder (if you do not like strong flavours, pound the coriander coarsely, let it season the hot oil, and then remove it, so you will only have its delicate aroma).

Season the shrimp and toss together with 1 tablespoon of olive oil so they don't stick.

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

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

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

I have spikes with canned tomato sauce, so I made mine from scratch using all natural tomato paste, olive oil, italian seasoning and a bit of water to get the right consistency.

Sauté onions, seasoned with 1/4 teaspoon each salt and pepper in 1/4 cup olive oil over medium heat, stirring regularly, until very soft — 15 minutes or so.

I love the idea of the Pea Purée on which Lynda served her scallops, but peas aren't in season now so we enjoyed ours over chopped broccoli and yellow squash (from our garden) sautéed with garlic and olive oil instead.

I roast the butternut squash and chickpeas with a bit of olive oil and a lot of greek seasoning so that the squash gets softened and the chickpeas get a bit crunchy!

The sauce is made of a simple combination of olive oil, cherry tomatoes, fresh basil and Italian seasonings, so there isn't any added sugar or salt that you often find in store - bought sauces.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Pacini has 26 locations in Quebec and so far, seven of them have a retail section that sells products such as flavored olive oil and spreads such as garlic, pesto, and basil and tomato, as well as pasta, seasoning and other necessities to cook authentic Italian dishes.

Toss new or fingerling potatoes in a good amount of olive oil, season with salt and pepper, and roast until almost tender (they'll cook two more times, so don't go too far here).

Sprinkle with salt and pepper, then taste so you can adjust the seasonings, if necessary, Serve over arugula or other greens, and drizzle with additional olive oil before serving, if you like.

So I made a punchy lemon - spirulina vinaigrette — equal parts fresh lemon juice and olive oil — and seasoned it with good old salt and pepper.

And it's so simple, just chop some fresh tomatoes, fresh parsley, red onion and season with olive oil, lemon juice and sea saAnd it's so simple, just chop some fresh tomatoes, fresh parsley, red onion and season with olive oil, lemon juice and sea saand season with olive oil, lemon juice and sea saand sea salt.

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

I don't have a grill at home and it is NOT barbecue season so I drizzled it with olive oil, added salt and pepper and off it went in a pretty hot oven for about 15 minutes.

Drizzle with a little olive oil, crumble the feta on top, season with lots of black pepper and bake for 15 minutes or so, until the eggs are just cooked.

I used 1 room temp egg, 3/4 c. light olive oil, 1/4 cup organic coconut oil, squeeze of half a lemon, clove of garlic, s & p, a couple of torn basil leaves, and some crushed (bread dipping) Italian seasoning and it is so tasty!!!

The anise from the fennel is set off by the sweet peas and fava beans, and the ricotta salata gives the salad a natural seasoning, so all you need to dress it with are olive oil and lemon.

Originally created as a separate hamlet where they reared the basic food for life, the most important ingredients which was so popular in recent times, as healthy Mediterranean cuisine, and today continues the traditional production of extravergin olive oil, wine, herbs and seasoning.