Not exact matches
Finally squeeze the juice of the last lemon
over the pasta, sprinkle it with
salt and add lots of black pepper before
serving and enjoy!
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice
over ingredients, add
salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9)
Serve dip with toasted tortilla chips
I
served them with a choice of
Salted Butter Caramel Sauce or Bourbon Caramel Sauce and it just put these desserts
over the top.
I also used fish sauce instead of
salt I
served it
over rice.
Season to taste with
salt (I usually add close to a teaspoon), and
serve over or alongside the rice.
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with
salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture
over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14)
Serve with a side of vegetable salad (optional)
1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan
over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all
over and cooked throughout 6) Add in white wine and mustard powder, and
salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add
salt and pepper to taste 9) Transfer pâté into a
serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11)
Serve with crackers, garnishing with chopped parsley
I rarely cook my corn unless I'm
serving it on the cob or in a dish where it's all being sauteed or baked (although occasionally a quick saute
over high heat with a pat of butter and a little
salt can be heaven).
Serve over ice with lime wedges in
salt - rimmed glasses, if desired.
Serve over the salad, with a little
salt to taste.
MaraNatha brand, a leader in nut butter innovation for
over 30 years, is unveiling single
serve packets offered in six varieties including Creamy Almond Butter, No Sugar or
Salt Added Almond Butter, Organic Peanut Butter, Coconut Almond Butter, Dark Chocolate Almond Butter and Caramel Almond Butter.
While on a recent trip to Utah where I taught a class to some lovely people at the Barebones flagship store in
Salt Lake City, I was
served a meal cooked entirely
over the fire by Mona and Jaret from Tournant.
2 1/4 cups slit red lentils, picked
over and rinsed 1 1/2 teaspoons
salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for
serving extra-virgin olive oil, for
serving
Stir in cilantro, season with
salt to taste and
serve over rice with naan.
Combine olive oil, lemon juice, tahini, spices and
salt until smooth and pour
over the cooled beets, toss and
serve alongside fresh greens with a drizzle of plain yogurt or a few chunks of goat cheese.
A Sirloin Roast seasoned with only
salt and pepper, roasted to perfection and
served with a Red Wine Onion Gravy that puts it right
over the top.
Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly
over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with
salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like /
Serve immediately, or place in a clean, ovenproof dish and reheat later.
I whisked Matcha Japanese green tea powder into grapeseed oil, freshly squeezed orange juice, honey, sea
salt and water for a lovely salad dressing
served over mixed greens, orange slices and goat cheese.
Pour about a cup of
salted caramel sauce
over the top of cake before
serving.
Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest,
salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing
over beans and plolenta when
serving.
Roasting the tomatoes and garlic brings out a deep, savory flavor, allowing us to use less
salt and save 450 mg sodium per
serving over traditional tomato soup.
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the
salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms
Serve over pasta, top with your favorite sauce!
Sprinkle the lime zest and coarse sea
salt over the shrimp and
serve immediately.
Grate goat cheese and sprinkle
over warm pljeskavica and
serve with fresh
salted onion slices, bread, and Urnebes Salad.
So I mixed the brown sugar with the cinnamon and sprinkled it
over the top and when the pudding cake was done and I scooped it into
serving dishes, I sprinkled butterscotch chips
over the top and
served with a small scoop of
salted caramel ice cream.
Sprinkle with kosher
salt, squeeze some fresh lemon juice
over them and
serve with Mustard Sauce.
Stir in the
salt, pepper and the nutmeg to taste, add some of the cooked pork, and
serve over the warm biscuits immediately.
Season the sauce with
salt and pepper to taste, squeeze the lime juice
over top, and
serve with extra chopped cilantro.
In a food processor mix cashew nuts, nutritional yeast and
salt until finely ground, sprinkle
over risotto when
serving and finish of with some fresh parsley.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder,
salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it
over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8)
Serve pancakes warm with cut bananas drizzled in honey
I
served the whole thing
over sweet potato chunks roasted with olive oil, balsamic,
salt & pepper.
Note - in this recipe I
served one portion size of chilli with some extra roasted veggies - I simple cut the veg into batons drizzled
over a little olive oil and some
salt and pepper then roasted for approx. 20 mins.
Remove the lid, add in the
salt, pepper, and lime juice, and
serve over rice.
Cook 1 minute, season with
salt and pepper and
serve over cooked couscous.
Serve with the optional maple syrup, or sprinkle additional
salt over the top.
Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with
salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks
over cheese, pour egg milk mixture
over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit /
Serve while warm / Swoon.
This dish is
served with corn tortillas and you smash the queso fresco and avocado in the tortilla, add salsa, squeeze fresh lime juice
over the top and sprinkle with a little
salt.
Rip a few mint leaves
over the top, drizzle with olive oil, sprinkle with coarse sea
salt, and
serve.
I quickly mash avocado onto our bagel halves,
serve the eggs and sprinkle himalayan pink sea
salt over everything.
1 1⁄2 cups dried black beans, rinsed and picked
over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons
salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for
serving (optional)
Let carrots cool a bit, season with
salt and pepper if needed, then
serve over bagel with cream cheese, dill, chives, onion slices and caper.
Season with
salt and pepper and
serve over a freshly seared steak, stir it into cooked grains like farro, or swirl it into a bowl of butternut squash soup.
Remove ribs and stems from kale / Cook in large pot of boiling
salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook
over high heat, tossing together for a minute or two / Add
salt & pepper to taste / Top with grated parmesan cheese and
serve.
Season with
salt to taste and
serve over split biscuits.
Add
salt and pepper to taste and
serve over quinoa or rice.
Carefully squeeze the citrus juices
over carrrots, drizzle them with olive oil, sprinkle with
salt, and
serve.
I
served it
over rice and added a little extra
salt.
Once simmered,
serve over rice and add fresh cilantro, lime juice and sea
salt.
Makes 8
servings 2 tablespoons olive oil1 cup celery, chopped1 cup onion, chopped1 cup green bell pepper, chopped3 cloves garlic, minced2 chipotle peppers *, finely chopped1 can (28 ounces) no
salt added fire - roasted diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon
salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon red pepper flakesFreshly ground black pepper, to taste Heat oil in a large Dutch oven
over medium - high heat.
Add
salt to taste, and
serve topped with crushed peanuts,
over couscous, rice or other grain.