Sentences with phrase «peppers in a little olive oil»

While it's heating, sauté the onion and green bell pepper in a little olive oil with a little salt and pepper until the onion slices are clear and the bell pepper has changed to a more olive green in color.

Not exact matches

My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.

Next, sauté the spinach — simply place it in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon of tahini.

Toss the diced veggies in a little olive oil, salt, pepper and any favorite herbs or seasonings.

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.

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

While the zucchini and squash are grilling, whisk together the lemon juice and olive oil, along with a little black pepper, in a bowl that will be big enough for the vegetables.

Instead of cooking the squash in the microwave, I decided to roast it at 400 for 40 minutes, upside down with a little olive oil and salt and pepper.

I did a quick saute of all the veggies in a large non stick skillet with a little olive oil, garlic, salt and pepper.

Make some nice deep cuts in then drizzle with olive oil and season with a little salt and pepper.

There are many regional variations on «classic» ceviche, but my favorite type is based on lots of fresh lime juice, some garlic, a little olive oil, and some type of hot pepper in the mix.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

I had actually baked a couple of nice big pieces of cod in olive oil, a little garlic, and salt and pepper the night before.

It is great to saute with fresh vegetables like onions, peppers, shredded cabbage, carrots, Etc & in a little olive oil; then toss in a little balsamic or apple cider vinegar and honey and you've got a tasty dish in minutes!

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

I've found rubbing the inside of the squash w / a little olive oil and seasoning it w / a little salt and pepper then roasting it in the oven makes for an absolutely PERFECT squash every time.

Heat the beans and ready roasted peppers through in a small saucepan with a little olive oil and salt and pepper and a splash of Tabasco.

I like to eye ball my spices but try cutting sprouts in half and sprinkle; kosher salt, black pepper, Rosemary, thyme, garlic powder, onion powder, and toss together with a little olive oil.

My favorite way to use up various greens is Deborah Madison's Greens with Potatoes recipe - can't remember off the top of my head if the recipe is from The Savory Way or Vegetarian Cooking for Everyone, but essentially it's sauteed greens with some cooked potato chunks tossed in, and a little olive oil / lemon juice / vinegar for flavor, plus salt and plenty of pepper.

I sauté the sausage in a little olive oil along with sliced garlic and a pinch of red pepper flakes.

While the beets are roasting, toss the yams in a bowl with a little olive oil, 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).

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.

(Reserve remaining greens for another use — they're a delicious side dish sautéed in olive oil with a little salt and pepper.)

Best easy satisfying dinner ever: ripe plantains fried in olive oil, over easy egg, black beans out of a can cooked with some red bell peppers, cayenne, onion and a little bbq sauce, with plain yogurt as a topping instead of sour cream.

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.

In a 4 - quart saucepan over medium - low heat, add olive oil and heat for 1 - 2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

I tossed the broccoli in a little olive oil, salt, pepper and garlic powder and roasted it at 400 * for about 20 minutes.

I use very little olive oil in my salads, and dress the salad simply by squeezing the limes over the salad, seasoning it with salt and pepper, then adding just a tablespoon or two of olive oil as I toss the salad.

Fresh or frozen, usually sauteed with a little olive oil, garlic, salt and pepper, folded into scrambled eggs, sandwiched in grilled cheese, stuffed into enchiladas, tossed with pasta or blended into smoothies or pesto - we eat it every way.

Season with salt and pepper, to taste and blend in a little extra olive oil if to thin the sauce.

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.

Last night I sauteed some asparagus in olive oil, seasoned it with salt, pepper and chili pepper flakes, then quickly fried an egg in a little butter to place on top.

Coat beef fillet in olive oil and crust with plenty of freshly ground black pepper and a little salt.

In the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugulIn the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugulin a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugula.

Note - in this recipe I served one portion size of chilli with some extra roasted veggies - I simple cut the veg into batons drizzled over a little olive oil and some salt and pepper then roasted for approx. 20 mins.

For the salad, place the chopped tarragon and ruccola / arugula / rocket in a bowl, drizzle over the olive oil and add a little fresh pepper and salt if desired.

Lay on a roasting pan and drizzle with olive oil, sprinkle with a little salt and pepper in place in the oven.

I cook the butternut in olive oil or ghee for about 8 - 10 minutes until it's a little crispy and browned, then sprinkle with sea salt and pepper.

The fresh organic heirloom tomatoes are simply and quickly pan-roasted in extra-virgin olive oil with a little oregano and salt and freshly pepper.

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

Heat olive oil in a large pan, saute some mashed garlic and red pepper flakes until the aromatics release their goodness, add the sprouts and saute until parts of the outside develop little browned spots.

All were tossed lightly in some olive oil and seasoned with kosher salt and pepper and a little fresh garlic and basil.

Whilst your peppers are in the oven, place a small amount of olive oil in large frying pan over a medium heat, add your tomatoes, garlic and chilli with a little salt and pepper and saute for around 5 mins until softened.

Rub with a little olive oil, sprinkle with salt, pepper and chili powder and place both sheets in the oven for about 20 minutes.

I cut them in half during the week, sometimes with an avocado and add a little drizzle of olive oil with salt and pepper, and that's my lunch.

SERVING: Arrange in bowls and sprinkle generously with parmesan cheese and black pepper and a little drizzle of extra virgin olive oil if you're feeling fancy!