Not exact matches
Grease your bundt
pan (I used a silicon quick release
pan, so did nt grease), place these small roundels
in two layers, lightly brush with 1/2 tsp oil (which was
remaining) and top with
roasted sesame.
When the oven is heated, place potatoes, squash, and onions
in bottom of a
roasting pan, drizzle with any
remaining marinade,
remaining 1/4 cup oil,
remaining 1 tablespoon salt, and season well freshly ground black pepper.
Remove
remaining shallot mixture from cavity of turkey and place
in roasting pan.
While the cauliflower is being
roasted, heat the
remaining olive oil
in a sauce
pan.
Place cod
in a large shallow baking dish or
roasting pan and drizzle with
remaining 1/2 cup 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.
At this time, there should be a little wine still
remaining in the
pan and your Greek
roast lamb should be almost cooked, but not colored.
Directions: Cut
in half and seed squash, place flesh side down on parchment covered
roasting pan with a 1/2 — 1 C water /
Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is
roasting, sauté onion
in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / /
Remaining liquid is added after soup has been blended.
In a
roasting pan, add pork shanks, onion - tomato mixture and all
remaining ingredients except cilantro.
Toss potatoes and
remaining sliced onions with oil
in a large
roasting pan.
Toss potatoes and 1/4 cup duck fat
in roasting pan (save
remaining fat for another use); season with salt and pepper.
1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6)
In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
In a frying
pan,
roast diced onions and eggplant for a few minutes, stirring well 7) Add
in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in green peppers and stir for 2 minutes 8) Add
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would
remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and
roasted vegetables together 11) Serve at room temperature
Place the peppers
in a large shallow, ovenproof
pan (approx 35 cm diameter) or large shallow
roasting tray and drizzle with the
remaining olive oil.
While the broccoli is
roasting, heat the
remaining 1 tablespoon of oil
in a large sauce
pan over medium heat.