Sentences with phrase «sea salt and black pepper on»

Turn your Instant Pot to «saute» and allow it to heat up, meanwhile, sprinkle your chicken with sea salt and black pepper on both sides.

Use a slotted spoon (to avoid adding extra water) to add the beans to the vegetables and rice, sprinkle on the remaining teaspoon of chili powder and 1/2 teaspoon of cumin, and grind more sea salt and black pepper on top if desired.

Not exact matches

2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper

3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil sea salt and freshly ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach

Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked black pepper and them to the oven

Spread the vegetables out on a baking sheet, drizzle or spray with olive oil, scatter lots of minced garlic all over and freshly crack some black pepper and sea salt all over everything.

To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge

I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually.

To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette

I then put extra virgin olive oil on all my vegetables which I seasoned with garlic, onion, sea salt, and ground black pepper to taste.

7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices

Portlock smoked pink salmon (the large fish on the board in the center) Ruby Bay smoked salmon in sriracha, lemon pepper and pastrami Ruby Bay hot smoked keta salmon Blue Hill Bay herb smoked salmon Ruby Bay teriyaki salmon jerky Milas oloves in chili oregano, basil garlic, chili garlic and lemon rosemary Lucini Itali lemon flavored olive oil Brooklyn Brine Pickles in spicy maple bourbon Kozlowski Farms jalapeno jam Eden stone ground brown mustard Altius black sea salt Baked in Brooklyn honey mustard breadsticks Absolutely gluten free crackers

Simple drain and rinse a tin of chickpeas, mix them with your favourite spices, a drizzle of olive oil, sea salt and black pepper, spread them on a baking tray and roast for 20 - 30 minutes at 180 degrees Celcius, stirring occasionally.

I sprinkled on sea salt, black pepper and garlic powder and they came out perfect.

On whole wheat, with lettuce, roma tomato, a little mayo, sea salt and cracked black pepper.

Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional

2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish

Place the diced fennel on a baking sheet and coat with the oil, brown rice syrup, sea salt, and black pepper.

2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve

Season 2 fillets of hake (you can substitute for cod or halibut) with sea salt and freshly cracked black pepper on both sides

Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towel to dry.

Grab an 8 ounce piece of firm tofu, drain and pat dry with paper towels, cut into 2 evenly sized steaks that are about 1/2 inch thick, and season with sea salt, freshly cracked black pepper and dried parsley on both sides of each steak

Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge

I sprinkled on more herbs, flaky sea salt and black pepper for this simple late August meal.

It's just a sandwich, on plain old whole wheat bread, piled just high enough (but not too high) with just the basics — peppery fresh basil, perfectly ripe end - of - summer tomatoes, creamy avocado, just a few ever - so - thinly sliced onions, a thin swipe of mayo and a few generous grinds of sea salt and black pepper.

Season with granulated garlic and cracked black pepper (I'm liberal with both of these) + sea salt (adjust based on the saltiness of your bacon) and crushed red pepper for a hint of heat.

Season 2 fresh salmon fillets with sea salt and freshly cracked black pepper on both sides of the fillet

Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat

On a pie pan or large plate, stir together the remaining 1/4 cup almond meal, 1 tsp hot paprika, 1 tsp sea salt, and 1 tsp cracked black pepper.

Using a spoon push down on the potato mixture until you reach a mashed potato texture, then add 1 cup of Greek yogurt, 1 tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of dried parsley, sea salt and freshly cracked black pepper, mix everything together until well combined

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

If I'm in a hurry, I just toast two slices of bread, top it with one whole mashed avocado, and sprinkle a pinch of sea salt, black pepper, and cayenne pepper on top.

Season the shells with a bit of sea salt and cracked black pepper and place on foil lined baking sheet or in a glass baking dish.

Squeeze about 1/2 teaspoon of fresh lemon juice on the salad and then drizzle 2 tablespoons of extra virgin Spanish olive oil, season again with a kiss of sea salt and freshly cracked black pepper and top of the salad with some freshly chopped basil

Begin by making the garlic yogurt sauce, finely mince 1 clove of garlic and add it to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill and 1/2 teaspoon fresh lemon juice, season generously with sea salt and freshly cracked black pepper and mix everything together until well combined, cover with seran wrap and add it to the fridge

This recipe uses Jersey Barnfire Black Garlic Hot Sauce INGREDIENTS 1 Rack Baby Back Ribs 4 oz or about 1/2 Bottle Black Garlic Barnfire Sauce 5 tbs Black Garlic Sea Salt 3 tbs Cracked Black Garlic 4 tbs Cayenne Pepper Powder Non Stick Tin Foil Mix the sea salt, cracked black garlic and cayenne pepper powder together and rub on both sides of Black Garlic Hot Sauce INGREDIENTS 1 Rack Baby Back Ribs 4 oz or about 1/2 Bottle Black Garlic Barnfire Sauce 5 tbs Black Garlic Sea Salt 3 tbs Cracked Black Garlic 4 tbs Cayenne Pepper Powder Non Stick Tin Foil Mix the sea salt, cracked black garlic and cayenne pepper powder together and rub on both sides of Black Garlic Barnfire Sauce 5 tbs Black Garlic Sea Salt 3 tbs Cracked Black Garlic 4 tbs Cayenne Pepper Powder Non Stick Tin Foil Mix the sea salt, cracked black garlic and cayenne pepper powder together and rub on both sides of Black Garlic Sea Salt 3 tbs Cracked Black Garlic 4 tbs Cayenne Pepper Powder Non Stick Tin Foil Mix the sea salt, cracked black garlic and cayenne pepper powder together and rub on both sides of riSea Salt 3 tbs Cracked Black Garlic 4 tbs Cayenne Pepper Powder Non Stick Tin Foil Mix the sea salt, cracked black garlic and cayenne pepper powder together and rub on both sides of rSalt 3 tbs Cracked Black Garlic 4 tbs Cayenne Pepper Powder Non Stick Tin Foil Mix the sea salt, cracked black garlic and cayenne pepper powder together and rub on both sides of Black Garlic 4 tbs Cayenne Pepper Powder Non Stick Tin Foil Mix the sea salt, cracked black garlic and cayenne pepper powder together and rub on both sides of risea salt, cracked black garlic and cayenne pepper powder together and rub on both sides of rsalt, cracked black garlic and cayenne pepper powder together and rub on both sides of black garlic and cayenne pepper powder together and rub on both sides of ribs.

Season the stuffed tomatoes with sea salt and freshly cracked black pepper, then drizzle some extra virgin Spanish olive oil on top and a kiss of balsamic glaze

While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes

ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.

Season 2 fresh swordfish steaks that are about 1/2 inch thick with sea salt and freshly cracked black pepper on both sides

chopped broccoli (about 2 large broccoli heads) 2 small / medium red potatoes, peeled and diced 1 large celery stalk, sliced 2 1/2 — 3 cups chicken or vegetable stock (depending on how thick you want it) 1/2 — 3/4 teaspoon sea salt (to taste) Black pepper (to taste) 1 cup coconut milk

Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork

2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk

Line the slices of sweet potatoes in a single layer on a cutting board and brush the tops of them with some extra virgin Spanish olive oil, then season with sea salt and freshly cracked black pepper, then dust them off with some smoked paprika and a sprinkle of dried thyme

24 fresh sardines, heads and tails left on 1 cup sea salt 1/4 cup minced garlic 2 tablespoons extra virgin olive oil Freshly ground black pepper 1/4 cup chopped fresh parsley, loosely packed Lemon wedges, for serving

INGREDIENTS 1 large head of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1 head of garlic, broken into cloves with the peels left on a couple tablespoons of extra virgin olive oil 1/2 teaspoon of cumin 1/4 teaspoon of ground coriander 1/4 - 1/2 teaspoon of sea salt freshly ground black pepper

Sprinkle on some sea salt and black pepper, to taste.

I just pour a little of each on, sprinkle sea salt and black pepper, and it's chow time.

8 bone - in, skin - on chicken thighs (about 3 pounds) 1 teaspoon flaky sea salt 2 teaspoons ghee or extra virgin olive oil Freshly ground black pepper 1 lemon (preferably organic) 3 shallots, halved and thinly sliced 1 pint figs, finely chopped

On the spice side, tumeric, garam masala, black pepper and sea salt do it for me.