Sentences with phrase «pepper until squash»

In a large bowl, add squash, 2 tbsp olive oil, dry parsley, salt, and pepper until squash is evenly coated.

Not exact matches

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

Add the pepper, mushrooms, the squash, and 1/4 -1 / 2 cup water and cook for 5 minutes or so until all the vegetables and the tempeh are cooked through.

Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell pepper; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and scallions.

Sauté peppers for 5 - 10 minutes until soft, and then add roasted winter squash.

Add the peppers and sauté until softened, another 4 minutes, then stir in the okra, pumpkin / squash, thyme, salt, pepper, coconut milk, chicken broth, and scotch bonnet / habanero pepper if you're using it.

Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side.

In a frying pan over medium heat, saute zucchini, squash, bell pepper, garlic, olive oil, and broccoli until they are soft.

While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce.

But summer doesn't seem the right time our typical preparation — chunked and roasted until brown with salt, pepper and olive oil — and this torte, cut with yellow summer squash is lighter and perfect, especially served right from the oven with a green or tomato salad.

I will be using: Two red onions Handful of Brussel sprouts 1 purple cauliflower 1 white cauliflower 1 romanesco 1/4 celeriac 1 delicata squash 4 cloves of garlic, skins on until after roasting, then remove Olive oil Salt and pepper to taste

Mix roasted garlic, nutmeg and salt and pepper to taste with the winter squash until well blended.

Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20 - 25 minutes, or until golden.

Add the chickpeas, butternut squash, and spices (turmeric, cumin, salt, red pepper) and blend until well combined.

Add the pepper and cinnamon and simmer, covered, about 15 minutes, or until the squash is soft.

In a 9x13 - inch baking dish, toss together shallots, red peppers, sweet potatoes, squash, salt, coriander, cumin, cinnamon and oil until well coated.

Add dried pepper, sweet potato and squash chunks and cook until vegetables are cooked through (about 10 minutes).

Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, salt and pepper and bake in a 425 degree F oven for 25 minutes or until the squash begins to brown and is soft to the touch.

Toss the butternut squash slices with 2 tsp olive oil and season with salt and pepper, arrange slices in a single layer on the baking sheet and roast for 20 minutes until tender.

Stir in peppers and squash and cook until tender, stirring often, about 5 minutes.

In a large bowl or food processor, combine the lentils, squash, drained buckwheat and celery / carrot / onions from the skillet, flax, apricots, oregano, salt and pepper and mix until all the ingredients are well incorporated.

add the bell pepper, squash, and peanuts; cook for another 2 minutes or until brightly colored.

The squash is peeled, sliced, tossed in olive oil and salt, pepper and some thyme leaves, then roasted until tender and lightly caramelized.

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.

Arrange the squash into a single layer on a large baking sheet, sprinkle generously with salt and pepper, and roast for 40 minutes, or until fork tender.

Add squash and pepper and cook until softened, about 5 minutes, add the tomatoes and curry powder and stir until heated and tomatoes are softened.

Grill eggplant and bell peppers 7 to 11 minutes; zucchini and yellow squash 8 to 12 minutes (on gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally.

Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)

The squash is roasted until fork - tender with just a little olive oil, salt, and pepper while the corn and string beans are sauteed with red onion and garlic.

My favorite way is to slice the eggplant and halve and de-seed the squash, rub with olive oil and Salt & pepper, and roast at 400 degrees until tender.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Butternut Squash & Spinach Filling 3 large eggs 1 1/4 cups heavy cream 2 ounces Parmesan cheese, grated Pinch of ground nutmeg Salt and pepper, to taste 1 1/2 to 2 lb butternut squash, peeled and roasted (bake at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese, grated 1 lb frozen spinach, Squash & Spinach Filling 3 large eggs 1 1/4 cups heavy cream 2 ounces Parmesan cheese, grated Pinch of ground nutmeg Salt and pepper, to taste 1 1/2 to 2 lb butternut squash, peeled and roasted (bake at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese, grated 1 lb frozen spinach, squash, peeled and roasted (bake at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese, grated 1 lb frozen spinach, thawed

Add salt and pepper, and allow the squash to cook for 5 to 6 minutes, or until tender.

Add the wine, squashes, mushrooms, and optional chili peppers, and sauté over medium - high heat until the squashes are touched with golden spots.

Add squash, sausage, cheese, salt, and pepper and toss until squash is evenly coated in garlic - butter mixture.

Toss squash, onion, chile, garlic, coconut oil, and vadouvan in a large bowl until squash is coated (it's okay if the oil solidifies after tossing); season with salt and pepper.

Toss squash in salt, pepper and olive oil and roast on baking sheet for 15 minutes until cooked through.

Toss squash, shallot, garlic, oil, thyme, red pepper flakes (if using), and 4 sage leaves on a rimmed baking sheet until coated.

Cook, stirring frequently, until the peppers soften and the spices are evenly distributed over the squash, about 5 minutes.

Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes.

-- Cut 2 butternut squash in half, length-wise, peel, and scoop out the seeds — Put some coconut oil (or they say butter) and salt and pepper in the cavities and bake at 350 * f for ~ 1hr20, until tender.

To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love yellow squash with butter salt and pepper - I just dice it up and boil a few minutes then mash it) canned vegetables will work well and you can make a quick soup with them just puree with some chicken stock and you can add chicken too, if it's smooth you won't have trouble eating it.

Add them to a large pot with sage, rosemary, herbes de provence, red pepper flakes, 1 minced clove of garlic, salt, pepper and veggie stock, then cook for 15 - 20 minutes or until squash is totally soft.

Add shallots, diced squash, sea salt and fresh pepper and cook until squash is soft or for about 10 minutes, stirring occasionally.

Add the chickpeas, butternut squash, and spices (turmeric, cumin, salt, red pepper) and blend until well combined.

Add the diced squash and zucchini, season with salt and pepper, and saute until just tender and a bit browned.

Add the squash, season with salt and pepper, and saute until it starts to soften, about 5 minutes.