Sentences with phrase «slightly cooked green»

It has 6 different seeds (not counting the peas which are technically seeds too), and a few slightly cooked green veggies, tossed together in a light lemony garlic vinaigrette.

Not exact matches

2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans

Place the broccoli in a microwave safe bowl and cook on high for four minutes (or steam for several minutes until bright green and slightly tender.)

Cook the green beans until they are slightly charred and softened, about 4 - 5 minutes, stirring occasionally.

When hot, add the swiss chard stems and green onions; cook until slightly softened, about 2 minutes.

I had asked above about cooking the greens for slightly less time and it turned out about right when I did — I used scallions (no leeks in the fridge!)

This will cook them slightly and retain the bright green color.

Let the green beans steam and cook 6 - 8 minutes until slightly tender.

Fresh green beans tossed with cooking oil, seasonings and balsamic vinegar then quickly roasted in the oven until tender, slightly caramelized and crispy around the edges.

Toss in green bell pepper and cook for another 2 minutes until slightly softened.

Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1 — 2 minutes.

Add the spinach and cook, stirring frequently, until the greens are slightly wilted, about a minute.

Add the chopped kale and carrot ribbons and cook until kale is bright green and slightly softened; 2 to 4 minutes.

When the oil is hot, add the green onions and cook to wilt slightly, about 2 minutes.

Sauté the onions, carrots, cabbage, celery, zucchini, green peppers and garlic until the vegetables are cooked and slightly limp.

Cook, stirring frequently, 1 to 2 minutes, or until the green beans are bright green and slightly softened.

French green lentils or black lentils (also called beluga lentils) are much heartier and retain a slight chew to them but take longer to cook; they also have a slightly peppery flavor.

Cook greens and herbs and chile, stirring often, until greens release most of their moisture and darken slightly, 5 — 7 minutes.

Spread out the green beans in the pan and allow to cook for about 3 minutes, stirring every 45 seconds, until slightly blackened and just tender when pierced with a fork.

Amaranth greens have a delicious, slightly sweet flavor and can be used both in cooking and for salads.

Fill your pot (the bigger the better here) with handfuls of greens, toss with the other ingredients and cook, stirring occasionally, until slightly wilted.

Cook until green beans are slightly charred and crisp - tender about 4 minutes.

Season with salt and pepper and let it cook for 2 or 3 more minutes or until the broth has reduced, is slightly thickened, and the broccoli and asparagus are still bright green and slightly underdone.

French green lentils or black lentils (also called beluga lentils) are much heartier and retain a slight chew to them but take longer to cook; they also have a slightly peppery flavor.

Perfectly cooked Brussels sprouts have a crisp, dense texture and a slightly sweet, bright, and «green» taste.

Cook for 1 - 2 minutes, or until the greens are slightly wilted.

In your frying pan add the olive oil or cooking spray and first add the mushrooms and onion let these cook until the onion is slightly translucent then add the rest of your veggies until the broccoli is a bright green or until desired texture.

With a slightly sweeter taste than regular [green] asparagus, it's perfect both cooked and raw.

Spread slightly under - cooked green beans into a 9 × 13 pan.

Add 3 tablespoons olive oil and the broccoli, increase the heat to high and cook, stirring, until the broccoli is bright green and slightly tender, 2 to 3 minutes.

The Kama'aina breakfast mixes Hawaii's local and Portuguese traditions and features a pair of eggs cooked as you like them (I like mine sunny - side up), over Lup Chong Jasmine fried rice with bacon, slightly spicy Portuguese sausage, traditional breakfast link sausage, and green onions.