Sentences with phrase «pepper in a bit of olive oil»

This recipe starts out by cooking chopped onions, along with a clove of garlic and a diced red pepper in a bit of olive oil and a little ground cumin and chili powder.

Not exact matches

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

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

Love taking fresh tomatoes basil green onions and black beans and tossing them in a little bit of olive oil and balsamic, if you have peppers and other veggies throw them in as well.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

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

For this recipe, we've coated the thighs in a tasty mixture of balsamic vinegar, honey and garlic, but you can simplify and just brush them with a bit of olive oil and add salt, pepper and a couple of your favorite spices.

I took the super simple route and cooked the onion low and slow in just a bit of olive oil seasoned with kosher salt and freshly ground black pepper.

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

Sprinkle salt and pepper in the cavity and drizzle a little bit of olive oil.

Saute your onion in a bit of olive oil until soft, and then add the beans, tomatoes, corn, salt and pepper.

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!

We roasted them in the oven before adding to them to the pizza (just toss a little bit of olive oil, salt & pepper with the tomatoes then spread them on a baking sheet & roast for about 15 - 20 minutes in a 400 degree oven).

6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping

Drizzle a little bit of olive oil in a skillet and sauté the garlic, bell peppers, and mushrooms over medium heat for 2 - 5 minutes.

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.

I like to roast mine in olive oil with a bit of salt and pepper and then top it with some nutritional yeast.

1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish

1 cup teff 4 cups water 1/2 tsp kosher salt 1 tbs butter 1/4 cup Parmesan 2 zucchini chopped in to bite size pieces 4 cloves of garlic finely chopped olive oil 1 medium tomato chopped 2 tbs basil chiffonade Salt and pepper 1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lovely)

Tossed with a splash of olive oil and a good bit of salt and pepper, the broccoli florets cook quickly, and in about ten minutes are tender and flavorful, their edges just beginning to caramelize.

Also I used half the broth to avoid runniness, upped the salt a bit, used 2 serrano peppers seeds and all, maybe 1/2 cup of cilantro, bacon fat instead of olive oil and some fresh garlic and when it was done and still in the pan gave it an additional squeeze of lime juice.

Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil

In a hot skillet, add about 2 teaspoons olive oil (enough to coat the bottom of the pan); once hot, sauté the onion with the jalapeño pepper until they have softened a bit; then add the garlic and cook until fragrant, about 30 seconds.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Tomatoe Green pepper A little bit of olive oil on top once its served in the individual bowl

One of my favorite quick ways to use beet greens is simply sauteing them in a bit of olive oil with a generous amount of chopped garlic and some crushed red pepper flakes.

In a large bowl, toss the diced sweet potatoes and cauliflower with olive oil, a bit of salt and pepper.

I made a batch of quinoa and mixed in some salt, pepper, and coconut oil for one side, then I roasted some butternut squash and beet cubes for another side, and for the final side, I sautéed some shallot, mushrooms, and chard stems (leftover from using the leaves in my smoothies) in a bit of olive oil.

Toss with olive oil, spices, and a bit of salt and pepper, and roast in the oven until they're browned, around 40 minutes.

Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of olive oil.

Yes, you've guessed the salad ingredients exactly I roast the cauliflower in coconut oil or olive oil with salt and cracked black pepper and usually squeeze a bit of lemon or lime on top.

Saute your favorite vegetables, whether mushrooms, onions or sliced bell peppers, in a little bit of extra-virgin olive oil.

Add yellow onions that have been sautéed in a bit of low - sodium veggie broth with garlic, olive oil, and black pepper.

You can take them and heat them in a pan with a little bit of ghee or olive oil or salt and pepper and you have a lovely, perfectly cooked vegetable.

To chime in on the salad for breakfast thing - I regularly have mixed greens with added radicchio, a little bit of chopped ham, a french mustard vinaigrette (just salt, pepper, olive oil, white wine vinegar and trader joe's dijon mustard) topped with two fried eggs for breakfast.

To get started you just heat olive oil in a large skillet and then season the chops with just a bit of salt and pepper or maybe some Penzey's chop seasoning or do what I do and make your own seasoning.

The sprouts first get roasted in the oven with nothing more than a little bit of olive oil and a sprinkle of salt and pepper.

Toss the onions with a bit of olive oil, salt, and pepper, and pop them in the oven for 20 - 30 minutes, until they are soft and golden brown.

In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste.

In a medium sauté pan, over medium heat, add your fat (bacon fat, butter, lard or olive oil), onions, garlic and diced jalapeños, along with a little bit of salt and pepper.

Heat olive oil in a medium skillet over medium - low heat, add onions, radishes salt and pepper, cook for a few minutes, then add a few tablespoons of water, cover and let steam until radishes are tender but still have a bite, about 5 minutes.