Sentences with phrase «steam cooked with»

I like them shredded then steam cooked with a blend of mild Indian spices.

Not exact matches

With the Silicone Steamer Basket you can easily steam fresh vegetables, and because it's stackable you can cook each one separately if necessary.

I steamed what was left of my veggies — a few carrots and peas — tossed them in with the cooked couscous and added my favorite topper: eggs.

While the rice cooks peel the sweet potato and cut it into chunks, place these in a steamer and allow it to steam for about thirty minutes — until it's really soft and easy to mash with a fork.

Whole chile pods were included with the stuffing, and after steaming, the tamales were often served with a cooked chile sauce.

Therefore we can conclude that a greater quantity of phenolic compounds will be provided by consumption of steamed broccoli as compared with broccoli prepared by other cooking processes.

Different kinds are steamed and others cooked, and they are all tempered lightly and seasoned with fresh coconut.

I just love veggies cooked in coconut milk, with steamed rice it's real wholesome comfort food.

Holding the edges of the foil up with one hand, drizzle a bit of water to the bottom of the parcel so that the beetroots cook in their own steam.

Sweet fresh and local strawberries combined with salty bacon, nutty almonds, steamed asparagus and perfectly cooked chicken = the ultimate mid-Simmer salad!

I started cooking with it, adding it to my morning elixirs, tossing steamed vegetables in it and smearing it on my almond bread.

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

Dinner: Slow Cooker Jamaican Spiced Chicken Stew served with steamed brown rice and large green salad

Once melted, add the beet noodles, stir, and cover with the lid to steam / cook for 7 - 10 minutes.

Similarly with steaming, cook beets until fork - tender.

Out of the box, the COSORI pressure cooker comes with a stainless steel inner pot and a few handy accessories — rice spoon, ladle spoon, measuring cup, one glass lid (for slow cooking, normal cooking and reheating), a steamer rack and an extra sealing ring.

If you don't have a rice cooker, I highly recommend picking one up, and definitely choose one that comes with a steamer basket.

To steam: Lightly coat a steaming attachment for a rice cooker with sesame oil and fill the bowl of the cooker with 1 1/2 cups of water.

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

For extra flavor, toss the steamed butternut squash with salt, pepper and a little bit of olive oil, butter or Parmesan cheese after cooking.

The final step in my pasta - boiling method of covering the bowl of still - warm cooked pasta with plastic wrap allows the pasta to steam a bit and trap just enough more moisture to stay soft.

I know there are ways of putting together makeshift steamers with pots and colanders, so if you don't have a rice cooker not to worry.

By placing them stem side up, it means that the water won't drop down into the leaves and they steam away, instead, with the cut side down, the water will drip out of them as they cook, meaning your artichokes won't get waterlogged.

I served it with some rice cooked in chicken broth, salt, pepper and Herbs de Provence in my rice cooker, along with some steamed broccoli and it was amazing!

As for chinese food, some places cook with cottonseed oil instead of vegetable oil, or it's helpful to ask for things steamed (although obviously won't have the same taste) as greasy stir fry.

I think a lot of the Zojirushi rice cookers have a cake (or steam) function, and I will probably mess with the steam function one of these days, but not today.

He would eat them in whichever way or sauce they are cooked in: spicy, baked, in soup, buttered, steamed, with or without sauce, grilled, deep fried, etc..

I don't think, though, that I'd waste in - season asparagus by cooking it with anything else - just plain steamed with a little good - quality butter, and what more do you need?

Cook the dumplings: • Steamed Dumplings: Line a steamer basket with parchment and steam for about 6 minutes if fresh, 8 minutes if frozen.

So for the potstickers — they are cooked in a skillet with some oil (covered) and then you after they brown, you can add some water and cover again to steam them.

Top the pizza with about 1/2 a pound of cleaned and cooked shrimp and a similar amount of steamed asparagus.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Cover the pan with a lid, turn the heat down slightly and let the steam cook the pancakes throughout.

Transfer flour mixture in a greased shallow plate (see picture 1), steam over high heat with cover for 30 minutes, or until cooked through (see picture 2).

I will take a few commenters» advice and do it in the slow cooker (can't trust myself not to burn the meat) and «Scotify» it with a side of kolrhabi slaw and maybe trying it in a steamed kale leaf (as well as in a corn tortilla — we're not completely bonkers).

And if you run out of steam making rice balls, just cook up a couple eggs into a thin omelette, cut into shreds, and toss with the rice - makes for one of my favorite quick lunches.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

You'll use a high heat on the stove to quick - sear and obtain a beautiful golden color, then finish the cooking process off in a flash - steam with a splash of white wine.

I have had mine a year and primarily use it to batch cook potatoes, beans and rice but just started to make soy yogurt and learned to sterilize my jars with the steam feature.

My go to is a big bowl of steamed organic broccoli (doesn't take too long to cook as long as I've got it all chopped and prepped beforehand — I often chop veggies in the morning ready for dinner) dressed with olive or macadamia oil, turmeric, dulce, Himalayan salt and pepper.

The step by step information starting with potato selection, steaming, procedure and heating will make the finished croquettes a success even for the less experienced home cook.

30 minutes or fewer Add a personal touch to steamed edamame by cooking the pods in green tea and tossing with black sesame seeds.

If your rice ends up like mush, add some cooked meat or shrimp to it, form little balls and either fry them up or envelope them with wonton wrappers and then steam or fry them.

1 Second skinning technique: use a pressure cooker to cook your chickpeas and at the end of the cookingtime do not let the pot cool with the lid on but release the steam immediately by tilting the small lid (DO NOT open the big lid!

The dense flesh also holds its shaped with cooked, even in liquids, which makes it perfect for using as chunks in soups or steamed dishes.

Cauliflower is one of those veggies that I think throws people for a loop, meaning, they buy it with intentions of trying something new and delicious but usually settle for something typical like raw in a salad or veggie plate, steamed, or how I like to cook it, roasted.

«Wash down» the crystals left on the sides of the pan at the beginning of cooking by creating steam from a lid and washing with a wet pastry brush; and, 3.

When pasta is cooked, drain and toss right into the cheese sauce along with 2 cups of Brassica florets; the very thin stalks will «cook» when stirred in with the hot pasta, larger pieces or broccoli should be lightly steamed in advance.

Meals like that are really easy to pile up with lots of vegetables whether they're raw, roasted, steamed or cooked right into a broth.

The dessert probably has its origins with the English steamed puddings and traditionally was cooked in cotton pillowcases.