Place chopped stems and chopped red
pepper in a small skillet with butter and sauté for 3 to 4 minutes; set aside.
Sauté the mushrooms, squash, and
pepper in a small skillet with the soy sauce, coconut sugar, and water (or coconut aminos and water).
Not exact matches
In a
small skillet, add the chickpeas, allspice, cardamom, cumin, salt and
pepper and lemon juice.
While couscous is cooking, Heat remaining teaspoon of oil
in a
small nonstick
skillet and saute
pepper, onion, and edamame until just tender.Add ponzu sauce, toss together for a few seconds, and then combine with cooked couscous.
Toast them
in a
small skillet until fragrant, let cool and put
in your
pepper mill.
Place crushed red
pepper in a
small dry
skillet over medium heat.
ingredients CHEDDAR CHICKEN ENCHILADA
SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black
pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone -
in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2
small white onion 2 pounds
small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cilantro
(30 g) each
peppers and onions
in small nonstick
skillet on medium - high heat until heated through, stirring frequently.
As it cooks, heat remaining 2 tablespoons oil
in a
small skillet over medium heat and add the pine nuts and a few dashes red
pepper flakes, depending on how spicy you'd like the dish to be.
In a small nonstick skillet, saute onion and peppers in oiluntil tende
In a
small nonstick
skillet, saute onion and
peppers in oiluntil tende
in oiluntil tender.