Sentences with phrase «seeds in a dry pan»

Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant.

Lightly toast pumpkin seeds in a dry pan.

Boil or steam the broccoli for 3 - 4 minutes, toast the sesame seeds in a dry pan and thinly slice a spring onion.

Toast the sesame seeds in a dry pan until they're golden brown.

Toast the sesame seeds in a dry pan until lightly golden brown and fragrant, then mix through the vegetables.

Toast the cumin and coriander seeds in a dry pan over medium heat for about a minute or until they darken slightly in colour and are fragrant.

Toast the seeds in a dry pan for about a minute, then add the rest of the ingredients.

Toast the cumin seeds and coriander seeds in a dry pan on a medium heat for a few minutes until fragrant.

Toast the seeds in a dry pan on the stove set to low heat.

You can amp up the flavor by toasting the sesame seeds in a dry pan on the stove set to low heat for about 5 minutes if you have the time.

To make this, lightly toast a couple of teaspoons of fennel seeds in a dry pan until fragrant.

For the gomasio, lightly toast the sesame seeds in a dry pan on low heat for a few minutes until lightly browned and fragrant (about 5 minutes, toss every minute or two).

While the rice is boiling, make the curry — Pull out a big frying pan and fry the cumin seeds in a dry pan for 10 - 20 seconds

Meanwhile, toast the cumin seeds in a dry pan for 2 - 3 minutes.

Not exact matches

Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a chopping board and chop coarsely.

Sauté them in a frying pan with olive oil, dried mixed herbs, chilli flakes and salt, adding in the pumpkin seeds as they begin to brown.

1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)

I buy nuts already ground / chopped, seeds can be crushed in a pestle and mortar, and with dates (or other dried fruit) they can be chopped small, gently heated in a pan with a splash of water, and then they're soft enough for a stick blender!

Low to medium heat is applied to seeds in a dry skillet or baking pan.

Shortly roast the coriander seeds on a dry pan, then crush them in a mortar and mix them into the pumpkin compote.

As for the sesame seeds themselves, you can toast them quickly in a dry pan over low heat until lightly golden to bring out the flavor, or you can use them raw.

Place the coriander and cumin seeds in a dry frying pan and heat for 2 - 3 minutes, shaking the pan constantly.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

Place the coriander and cumin seeds in a small, dry skillet set over a medium - low flame and toast until fragrant, shuffling the pan frequently, 2 - 3 minutes.

Toast the cumin and coriander seed along with the black peppercorns in a dry frying pan over a medium heat until they smell toasted — anything up to 5 minutes.

Toast the seeds in a dry frying pan over high heat, moving them around the pan from time to time so they don't burn.

Remove the black seeds and toast in a dry pan over medium heat for a couple of minutes, moving the seeds constantly, until they are fragrant.

Toast the cumin and coriander seeds in a dry frying pan, grind and place in the mixing bowl.

In the meantime, lightly toast some black and white sesame seeds in a dry frying pan over medium heaIn the meantime, lightly toast some black and white sesame seeds in a dry frying pan over medium heain a dry frying pan over medium heat.

Toast the coriander seeds, cumin seeds, and flax seeds in a dry saute pan over medium heat for 30 seconds to 1 minute to lightly toast.

Toast sesame seeds first in a dry pan Cook wild rice (Trader Joe's has a nice blend with daikon radish sprouts) Chop and saute veggies — usually lots of greens, garlic and onions, plus whatever else I happen to have Scramble a few eggs or chop up some leftover meat

Simply put your sesame seeds in a dry frying pan or saucepan over a medium heat.

The dried minced onion & sesame seeds are what I keep an eye on in the pan to ensure nothing burns.

150g bag kale, washed and dried, leaves stripped off stalks and chopped into strips 75g baby spinach leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1 tablespoon good quality extra virgin olive oil Half a lemon

Although it takes more time, I recommend toasting nuts and seeds in the oven on a dry baking sheet, rather than in a pan on the stove top, because they cook more evenly.

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes.

Toast them in a dry pan and then sprinkle over salads for extra crunch, or add them to these Gluten - free Seed Crackers.

200g baby spinach leaves, washed and dried 1 — 2 tins chickpeas, drained and rinsed 75g sunflower seeds, toasted in a dry pan A couple of handfuls of sultanas 1/2 pomegranate, seeds removed 2 handfuls mint leaves 2 handfuls basil leaves

4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)

Toast fennel seeds and mustard seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.

Place anise seeds in a dry frying pan and toast over medium heat until fragrant, about 3 - 4 minutes.

While your tofu is baking and cabbage is roasting place your pumpkin seeds in a small and dry frying pan over medium heat.

Toasted 40g of pumpkin seeds by dry frying them in a pan for a few minutes until a substantial number had popped.

Place coriander, mustard and cumin seeds in a large sauté pan and dry roast until the mustard seeds begins to pop.

Toast the coriander seeds and cumin seeds in a dry frying pan on a medium heat for a couple of minutes until fragrant, tossing frequently.

In a dry frying pan on medium heat combine the cumin seeds, caraway seeds, coriander seeds and fennel seeds and toast for approximately 2 minutes until the seeds become fragrant.

Can I just say Thank You!!!! I just made these in a muffin pan with dried onions and sesame seeds.

Place the seeds in a dry fry pan over medium heat and shake around the pan until you begin to smell the spices — this should only take a minute or two.

Seed the dried chiles and tear them in to large pieces and toast them in the pan for 1 - 2 minutes.

Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.