Meanwhile fry Haloumi
pieces in a little olive oil over a medium heat until deep golden on each side.
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.
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.
I decided to just cut up 3 chicken breasts into bite size
pieces and saute those
in a skillet with a
little olive oil.
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a
little olive oil in a heavy skillet, broken up into small
pieces and moved around until many of the
pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.
2 sweet potatoes 2 tablespoons Earth Balance butter substitute (chopped
in little pieces) 2 tablespoons applesauce 2 tablespoons maple syrup 1/4 cup chopped pecans 1/4 cup dried cranberries 1/4 cup peeled and finely diced apple 1/2 teaspoon cinnamon 1 pinch salt
Olive oil
On a heavy baking sheet or roasting pan, drizzle a
little olive oil and spread over bottom, dump the cauliflower
pieces in a pile, drizzle with remaining 2 teaspoons
oil, sprinkle with 1/2 teaspoon salt, and mix together well with your hands, coating all
pieces of cauliflower.
A
little smoked paprika, cumin, cardamom, cinnamon, oregano, lemon juice, salt, pepper, and
olive oil combine with a cup of yogurt to marinade some cubed boneless skinless chicken breast
pieces in.
To roast a vegetable, peel and chop into uniform
pieces, arrange
in a single layer
in a roasting pan, drizzle with a
little extra-virgin
olive oil and coarse sea salt, and roast
in a 425 - degree oven for 20 - minute intervals, turning the veggies each time the timer beeps.
Toss small
pieces of sourdough or other firm - textured bread
in a
little olive oil and cook on a tray
in a heated oven, 350 °F / 180 °C / Gas Mark 4, for about 15 minutes, or until golden brown.
Dinner: — ~ 2 cups of boiled mung dalas beans (with some ginger, curry spices mix and onions sautéed
in a table spoon o virgin
olive oil); — 2 cups of greens: lettuce, baby spinach, ruccola; — a handful of walnuts and almonds; — a cup of green tea; — a
little piece of black chocolate;
But the kale was on the verge of going bad, so I just ripped it up into
pieces, tossed
in a bowl with a
little olive oil and lemon, and massaged the heck out of it until it was soft and tender.