Sentences with phrase «rosemary leaves into»

Spoon the mash evenly over the top, poke the remaining rosemary leaves into it to decorate and drizzle with olive oil.

Crumble 1/2 of the fried rosemary leaves into the ziti and stir in 1/2 cup of almonds; transfer to the prepared pan.

Not exact matches

Tie the carrot, celery, lemon, bay leaf, parsley stalks and rosemary together with kitchen string and put into the turkey cavity.

2 pounds Yukon Gold potatoes 2 tablespoons olive oil 1 fresh rosemary sprig, leaves only 2 fresh thyme sprigs, leaves only 1 Meyer lemon, cut into quarters Sea salt and freshly ground black pepper

Ladle the soup into a tureen or individual soup bowls, garnish with a few rosemary leaves and serve.

Place almond milk, green tea leaves (use a small mesh ball or strainer for the tea leaves), rosemary, vanilla seeds and bean into a saucepan and bring to a boil.

Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice

Rub some of the second amount of garlic, rosemary, bay leaf, and paprika mixture into the skin, but let some fall to the bottom of the pan.

Soup Ingredients: 1 ButterCUP squash, chopped into bite - sized pieces 2 Bosc pears, chopped into bite - sized pieces 3 carrots, chopped 1 red onion, chopped 1 tbsp fennel seeds 1 tbsp Turmeric powder 1 tbsp minced ginger 3 cloves of garlic, minced 1 sprig of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]

Drain the cranberries of excess water and place into a large mixing bowl with the cooked quinoa, macadamias and rosemary leaves.

For example, you will surely need the fresh rosemary here; dried rosemary won't work as tucking in the fresh rosemary leaves inside the gap of the fish ensure the flavors seep into the flesh of the fish while it is being baked.

Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine.

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well - crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice

2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves

To make the tomato «sauce»: place the bread broken down into pieces, garlic, rosemary leaves, chilli flakes, nutritional yeast and salt into the Von Shef spice grinder and blitz until you have almost like a very fine flour.

2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2 cups carrots, peeled and sliced on an angle 3/4 cup celery, cleaned and sliced 1 cup potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)

ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste)

In a large bowl mix together, the towel dried potatoes, rosemary leaves, oregano, salt and olive oil then pour into a large baking pan (use a large baking pan so that the potatoes have room) and sprinkle with another 1/2 - 1 teaspoon (1/2 -1 gram) of oregano and 1/4 -1 / 2 teaspoon (1 1/2 -3 grams) salt.

ingredients OVEN - BRAISED PORK CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)

3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed

Scatter rosemary leaves over garlic; finely chop and mix into garlic.

shiitake mushrooms, stems removed and caps cut into 1 / 4 - inch slices 1.5 pounds yellow potatoes, peeled and sliced into 1 / 4 - inch rounds 6 extra large eggs 3/4 cup olive oil, plus 2 tablespoons 7 oz jar pitted Spanish Queen Olives, drained and quartered 1 tablespoon chopped fresh rosemary 1/4 cup chopped parsley leaves 1/4 cup whole parsley leaves 2 teaspoons chopped fresh thyme 3/4 cup thinly sliced fennel bulb 2 teaspoons lemon juice Salt Black pepper

Ingredients (makes 6) 4 steaks (3 cm thick) 1 tbsp Balsamic Glaze 5 tbsp olive oil Salt and pepper 2 cloves garlic, sliced thinly 1 tbsp rosemary leaves 6 handfuls of rocket 6 — 8 tomatoes, cut into wedges 2 just - ripe avocados 2 roasted red peppers, sliced 2 spring onions, sliced thinly 4 handfuls blanched snow peas Balsamic Glaze 1 cup balsamic vinegar 1/2 cup apple juice

Into each hole place a wedge of garlic and a few rosemary leaves.

My favorite spics to incorporate into vegetable dishes include basil, bay leaf, caraway, cumin, dill, fennel, garlic, marjoram, mustard seeds, oregano, rosemary, sage, and thyme.

Remove from the heat, discard the bay leaf and rosemary sprig, and pour the lentils into a 9 × 13 - inch baking dish.

, bay leaves (they should go into virtually every stock, broth, soup and sauce you make), turmeric, ginger, tamari (fermented soy) and fermented fish sauces, black pepper, thyme, oregano, basil, sage and rosemary.

Bruise the rosemary leaves with a knife or rub them between the palms of your hands and toss them into the saucepan.

2 1/2 pounds oxtail, cut into pieces Salt and pepper to taste 2 tablespoons olive oil 2 to 3 pounds pork neck bones 2 pounds sweet or hot pork sausage links 1 large or 2 medium white or yellow onions, peeled and finely chopped 5 garlic cloves, peeled and crushed 3 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon red pepper flakes, or to taste 2 cups dry red wine 2 cups Dark Universal Stock (page 260) 2 (28 - ounce) cans crushed Tomatoes 2 bay leaves 2 sprigs fresh thyme or rosemary 1 sprig fresh basil 1 pound dry rigatoni 4 to 6 ounces Parmigiano - Reggiano cheese, for grating

Meanwhile put the diced bacon, the second sprig of rosemary and the bay leaf into a small pan and cook over a low heat until the bacon is crisp.

So put the remnants of the big chicken carcass and all the bones, skin etc (raw giblets if they came with the chicken) in a pan and add celery (4 stalks), 2 medium leeks, 2 medium onions, 2 large carrots (all the veg chopped into chunks) Crush half a bulb of garlic in it goes skin and all, couple of Bay leaves, Half a teaspoon each of dried rosemary, parsley and thyme and a good helping of black pepper.

1/4 tsp allspice 1/4 tsp fennel seed 3 green cardamom pods 2 black peppercorns 1 bay leaf, torn into pieces 1 (3 - inch) sprig fresh rosemary 1 (2 - inch - long) fresh lemon or lime peel 1 (1 - inch) sprig fresh lavender

12 ounces mushrooms, sliced 4 ounces firm tofu, diced into small cubes 1 clove of garlic, minced 1 sprig of rosemary, leaves finely chopped 1 tsp miso 3 tbsp balsamic vinegar 2 tbsp olive oil salt and pepper 2 sprigs of thyme (optional)