Sentences with phrase «remaining teaspoon of salt»

Make the creamy pasta sauce: Combine boiled asparagus stalks, zest and juice of two lemons, almond milk, one tablespoon of olive oil, and the remaining teaspoon each of salt, pepper and garlic powder in a food processor or blender.

Add the remaining teaspoon of salt, coriander, cumin and turmeric to the pot and stir to coat the vegetables with the spices.

Add the English peas, snow peas, beaten eggs, the remaining teaspoon of the salt, sugar, lemon zest and red pepper flakes to the bowl containing the arugula pesto.

Toss the potatoes and garlic cloves in 2 tablespoons olive oil and remaining teaspoon of salt.

Not exact matches

Stir in the remaining 2 tablespoons of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add at least 1 teaspoon of sea salt).

Add the remaining tablespoon of butter and remaining 3/4 teaspoon of salt and blend until well combined and smooth.

Add the remaining 1/2 teaspoon of salt and a few grinds of pepper.

Whisk together flour, milk, eggs, salt, and 1 teaspoon of the pepper in a medium bowl until no lumps remain, about 1 minute.

Using a potato masher, mash the potatoes with the remaining tablespoons of butter, 1 teaspoon salt, and 1/4 teaspoon of black pepper.

In the small bowl with the remaining spices, combine 1/2 cup of water, the lemon juice, tamarind concentrate, remaining 2 teaspoons of sugar and a pinch each of salt and pepper and pour into the baking dish.

Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.

In a medium bowl, whisk together the eggs, condensed milk, lemon zest and juice, and the remaining 1/2 teaspoon of salt.

Add 1 teaspoon each of salt and pepper and remaining olive oil to the chicken wings and mix well.

In another large bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, remaining 2 tablespoons of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

Add barley (saving some for topping / garnish, if you'd like), remaining 1 teaspoon of Lemon Extract, salt and pepper to cauliflower broth.

In a small bowl, stir together the cream, the remaining can of chilies, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Flip the cubes once and sprinkle with additional sea salt and the remaining 1/4 teaspoon of black pepper.

Stir in the chives, half of the sardines and the remaining 1 teaspoon of Espelette; remove from heat and season with a pinch of salt.

To cook the shells, bring 6 cups of water to a boil in a medium or large pot fitted with a lid, and add the remaining 2 teaspoons of salt.

Add vanilla, cream of tartar, and remaining 1/8 teaspoon salt; beat with a mixer at high speed until soft peaks form.

Add the drained chickpeas, carrots, tomatoes with their juice, stock, and remaining 1/4 teaspoon of salt.

Add the pear, cook another minute, then add the remaining 1/4 teaspoon of salt and the leaves from the rest of the thyme sprigs.

Use about 3 tablespoons (or more if you need to) of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt.

In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar.

Combine 120 grams (4 oz) of the beets (about 1/2 a cup of beets) with the remaining 1/2 cup (120 ml) of water, 1/2 teaspoon of salt, the tahini, vinegar and garlic in a blender or food processor.

Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg.

Add the lentils, remaining 3 tablespoons of water, 1/2 teaspoon of salt, a bit of pepper and the vinegar.

Add bread crumbs, Italian seasoning, salt & pepper and remaining teaspoon of olive oil.

Meanwhile, prepare the sauce by blending the cashews, milk, lemon juice, dill, horseradish, remaining clove of garlic and remaining 1/2 teaspoon of sea salt until creamy.

Add the shredded cheese, ham, scallions and the remaining 1/2 teaspoon of salt and 1/8 teaspoon of pepper and stir together until thoroughly mixed.

In a large bowl, combine the lemon juice, olive oil, garlic, and remaining 1/2 teaspoon of salt.

Add tomatoes, olives, salt, and remaining teaspoon of pepper.

Add the egg, 1 cup of mozzarella cheese, the garlic powder, the remaining 1/4 teaspoon of salt, and pepper.

Add the pickled shallot, crème fraîche, mayonnaise, dill and the remaining 3/4 teaspoon of the salt to the yolks.

Add the remaining 1/2 cup (75g) of soaked cashews to the blender, along with 1/4 teaspoon sea salt, salsa, and chili powder if using.

In a small bowl, add the finely chopped cucumber, the remaining 1/2 teaspoon of salt, the smoked paprika and olive oil and stir to combine.

In a large bowl, combine the squash with the remaining one tablespoon of olive oil, the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper and toss to coat.

Add hot orzo to sugar snap mixture along with pepper and remaining 1/2 teaspoon salt and toss, adding some of reserved broth if pasta seems dry.

1 1⁄2 pounds eggplant Salt 1 cup short - grain brown rice 1 bunch scallions, with a lot of the greens remaining 4 to 6 tablespoons vegetable oil 1 tablespoon minced ginger 1⁄3 cup any miso 2 teaspoons sesame oil Black pepper Soy sauce, for serving

Taste and season with the remaining 3/4 teaspoon of salt.

While vegetables are roasting, whisk together the remaining 2 tablespoons olive oil, 1 teaspoon cumin, lime juice, cilantro, apple cider vinegar and a generous pinch of salt.

Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.

Stir in the nutritional yeast flakes, remaining 1/2 teaspoon of savory or thyme, the basil, and the oregano and season with salt and pepper to taste.

In a medium bowl, add the remaining apple slices, season with remaining tablespoon of olive oil, salt and pepper, and the remaining 1/2 teaspoon of coriander.

Season with the remaining 1/4 teaspoon of salt and the remaining pepper.

Put 2 teaspoons oil in a small bowl along with the nutritional yeast, the remaining 1/2 teaspoon garlic powder, and a sprinkle of salt.

Add the bell peppers, asparagus, and remaining 1/2 teaspoon of salt, and cook, stirring occasionally, until the asparagus are soft but still al dente, reduce heat and cook until completely tender.

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.

In a food processor, combine 1 2/3 cups of the chickpeas (reserve the rest), lemon juice, tamari, sage, the remaining 1/4 teaspoon of salt, and the sauteed mixture, and partially puree (leaving some chunkier consistency).

Heat the remaining 1 teaspoon of olive oil in the same saucepan, and add the onions, carrots, oregano, crushed red pepper, 1/4 teaspoon pepper and ⅛ teaspoon salt.