Sentences with phrase «salt pinch of pepper»

Dressing Ingredients: 2 tablespoons blood orange juice 1 tablespoon minced shallot 2 tablespoons olive oil 1/2 teaspoon blood orange zest 1/4 teaspoon salt pinch of pepper

12 grape tomatoes 1 medium garlic clove 1/3 cup roasted or raw red peppers 2 Tablespoons sundried tomatoes (packed in olive oil) 1 Tablespoon white onion, chopped 1/3 teaspoon dried oregano 1/3 teaspoon dried basil 1/4 teaspoon dried thyme 1/8 teaspoon sea salt Pinch of pepper 1 Tablespoon extra virgin olive oil 1 Tablespoon lemon juice

Lean protein Gluten free Great in combination with roasted veggies Ingredients: 500 g turkey mince 2 eggs small red onion, chopped 1/3 parsley pinch of salt pinch of pepper Instructions: Preheat oven to 200C.

1/2 pound ground beef 1/2 pound ground pork 4 tablespoons panko breadcrumbs 1 heaping tablespoon Worcestershire sauce 1 tablespoon low sodium soy sauce 1 small onion, finely diced 1 egg 1 teaspoon kosher salt Pinch of pepper Vegetable oil for cooking

This recipe uses Hoardable Hot Sauce (red pepper mix or Cruel and Unusual Punishment) INGREDIENTS 6 cups of fresh cauliflower florets 2 teaspoons garlic powder a pinch of salt a pinch of pepper 1 tablespoon butter, melted 3/4 cup Hoardable Hot Sauce (Red for Mild or Ghost for real heat!)

Not exact matches

Add onion, a pinch of salt, black pepper, red pepper flakes, and thyme / oregano / marjoram, if using, and saute for 5 minutes, until onion is translucent.

Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper

Add the mushrooms and prunes to the pot, along with a pinch of salt and freshly ground black pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.

Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good coating.

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent.

Add asparagus to the pan, followed by a pinch of salt and black pepper and saute for about 5 minutes, until bright green and crisp - tender.

Just before serving, add a good pinch of thyme, salt and pepper and stir through your yogurt and lemon juice.

Add cauliflower, a large pinch of salt, black pepper and the leek broth / any veggie broth to cover the bottom of the pan.

can tomato sauce, chopped garlic, salt and pepper, oregano, basil a pinch of sugar and crushed red pepper flakes.

Salt and pepper, add a pinch of cumin.

Then, in a large bowl, add the frying pan mixture, the lentil mix from the blender, the rest of the lentils, chopped nuts and a pinch of salt and pepper.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

For the vinaigrette: 1/4 cup grapeseed oil Juice of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, or to taste Pinch of dried oregano Salt and pepper to taste

While most times I'll throw in a spoonful of Dijon mustard or a pinch of nutmeg, here I just simple made a roux with butter and flour, whisked the milk in and seasoned very simply with salt and pepper.

Place a large skillet over medium heat, and add the ground beef, onion, and a pinch of salt and pepper.

Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.

Add nutmeg, along with a pinch of salt and pepper.

Drizzle the olive oil over top, then add the basil and a pinch of salt and pepper.

A few pinches of salt and pepper along the way to help relieve moisture.

Season the corn with a pinch of chile powder, salt and ground black pepper.

Drizzle with 2 Tbsp olive oil, then add 1 tsp dried basil and a pinch or two of salt and pepper.

When the vegetables soften, add in a can of diced tomatoes and a pinch of salt and cayenne pepper and simmer for 10 minutes.

Stir and add pinch of salt and pepper.

Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper

Saute onion, red pepper, and jalapeno in oil with a pinch of salt until soft, about 7 minutes.

2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish

1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime

Add brussel sprouts, cut side down along with a pinch of salt and liberal sprinkling of pepper.

Unfortunately, I forgot what the mixture was, exactly, but know there was chicken stock, 3 star anise, salt and pepper, a pinch of cinnamon, and — then, my mind goes blank.

Add 2 tablespoons olive oil, 2 tablespoons parmesan cheese and a pinch of salt and pepper.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

Add a pinch of salt and pepper and taste.

Preheat a skillet to medium - high heat, add olive oil to the pan and then celery, carrot, onion, and a pinch of salt and pepper.

It's a mixture here of chili powders (paprika and spicy cayenne) along with granulated garlic, onion powder, mustard powder, brown sugar for flavor and caramelization, salt and pepper, turmeric, cumin, and a pinch or THREE of ghost pepper chili powder.

cooked quinoa, pinch of salt and stuff mixture into poblano pepper.

I turned the mash out onto the work surface, added 60 g of gf flour mix, salt, pepper and a pinch of nutmeg and just started kneading.

Add a pinch or two of salt and ground black pepper with a drizzle of olive oil if you are going to roast it.

Basically, I use sauteed onion / garlic, black beans, salt, pepper, cumin, chili powder, bay leaf, a bit of tomato sauce, chicken or vegetable broth, + a pinch of nutmeg.

2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)

Add a pinch of paprika, salt and pepper and pan-fry dry without adding any more oil for a few more minutes until tofu is crispy and somewhat dry.

In a small bowl, combine 1 cup of tomato sauce, 1/2 teaspoon each of oregano and basil, a pinch of salt and pepper, 1/4 teaspoon each of garlic powder and onion powder, and a teaspoon of lemon juice.

for the white sauce: 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 3/4 cup whole milk pinch of nutmeg salt and pepper to taste

real maple syrup zest of a small lemon pinch of salt, pepper and cayenne, to taste

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional