Sentences with phrase «sliced leeks»

2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste

All you have to do is sauté some finely sliced Leek in Olive Oil with Garlic, Minced Ginger and Turmeric.

Add sliced leek cook until translucent, stirring constantly.

Slice leeks into thin round shapes, or trim onions and split lengthwise.

Trim off the tough green end of leek, then slice leek lengthwise and rinse out.

Rinse sliced leeks well in a colander.

When the roasting time is over, let the veggies cool for a few minutes, and then slice the leeks, and squeeze the garlic out of the papery layers, using a fork to help you so you don't burn your fingers.

Now slice the leeks on the diagonal and place in a large plastic bag and chill until ready to use.

Thinly slice the leeks crosswise.

Slice each leek longwise twice (like a cross), wash it and chop the leeks from top to bottom.

The vegetable layer includes the fresh, seasonal zucchini and yellow squash I couldn't resist at the co-op, as well as some super-flavorful sliced leeks.

Make sure you use a clean board to slice the leeks after washing them.

3 teaspoons olive oil 2 1/4 cups sliced leeks coarse salt and ground pepper 1 cup grape tomatoes 6 egg whites 4 egg yolks 3 ounces crumbled goat cheese

Feel free to add in some extra vegetables if you like - some of my favorite additions to Kimchi include sliced leeks, daikon radish, and carrots.

Add sliced Leeks and fry for a minute till softened.

1 cup thinly sliced leek, tender part only (white and mild green) 1 cup thinly sliced celery (2 medium ribs) 1 1/2 cups frozen peas, thawed (I used Birds Eye) 1 1/2 tablespoon finely chopped fresh mint 3 cups salad greens (such as curly endive or romaine) 4 to 5 thin slices of red onion, separated into rings 3 navel oranges, skin sliced off and cut into 1/2 - inch slices

Slice the leek into thin half moons.

Then, slice the leeks lengthwise and place under running water to remove any dirt hiding between the leaves.

In the meantime, slice the leek in half vertically and wash well to remove dirt.

Slice the leek on the diagonal, slice the pepper thinly and add both to pan.

While the vegetables are in the oven, finely slice the leek and fry on a medium heat in a large saute pan with 1 tablespoon of olive oil for about 5 minutes until it starts to soften.

Slice leeks thinly on the diagonal.

Remove all but 2 tablespoons of the bacon drippings and cook the sliced leeks until tender, about 5 - 7 minutes.

Peel and slice the leeks thinly.

Cut the pepper and the carrot into small cubes, mince the garlic and thinly slice the leek.

mushrooms and sliced leeks.

How to Clean and Slice Leeks — Learn to clean and slice leeks, removing dirt and debris from the inner layers and slicing into ringsRead More

If you can't find elephant garlic scapes, substitute them for chives or thinly sliced leeks.

Slice the leek lengthwise, open up and wash thoroughly.

Slice the leek into rings and rinse well.

1 cup white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are used on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again use fresh jalapeño if you can't find scotch bonnets) 1/4 cup sliced leeks 3/4 cup coconut milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp dried thyme (or 2 sprigs fresh)

Add sliced leeks, minced garlic, salt and pepper to taste, and cook until leeks are softened, about 3 - 5 minutes.

Place the sliced leek in a colander.

You can slice the leeks lengthwise to get inbetween the layers, or make a few rough chops and give them a quick soak, or whatever method you prefer.

I slice the leeks before cooking and you're right about that fine grained dirt.

Throw some chicken tenders in your favorite cast iron, then add some grapes, sliced leeks, a few savory spices, and one more secret flavoring ingreindent... grape juice!

Slice the leek lengthwise and wash carefully to remove any soil that may be trapped between the leaves.

You can tell by the way she handles the thyme, in the way she slices the leeks with careful, deliberate strokes, that she cares about this dish.

First you want to cut up all your vegetables, begin by cutting off the fibrous leaves from a large leek, then cut about a 1/4 inch from the root, cut the leek in halk length wise, remove 1 layer from each half and start thinly slicing it, rinse the sliced leeks under cold water and pat dry, then finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper, and cut 1 large yukon gold potato into small squares

While the beetroot is roasting, slowly sweat the sliced leeks in the teaspoon of olive oil.

Add in the sliced leeks, garlic, and tarragon and saute with the potatoes, using a fork to slightly smash everything together.

Slice the leek and shiitake mushrooms finely.

To make the topping: thinly slice the leeks (after thoroughly washing them).

Rinse the sliced leeks well in a colander.