Sentences with phrase «stem end off»

Preheat your oven to 375 F. Using a large, sharp knife, slice the stem end off and cut the butternut squash in half from the stem end down to the fat blossom end, or base.

Chop stem end off of each zucchini, discard.

I trim the top and stem ends off a pound of these beauties, then slice them in half.

Cut the thick stem ends off the bunch of collard greens.

Preheat your oven to 400 F. Use a sharp knife to cut the stem ends off the Brussels sprouts, and be sure to remove any loose or yellowed outer leaves.

Not exact matches

In one of our quinoa salads, we also use the ends of the tender - stem broccoli from our Asian broccoli salad, where the broccoli stems were just a bit too long to fit into our takeaway boxes so we chopped them off and added them to the quinoa.

2 Steam the bell peppers: Cut the tops off of the bell peppers about 1/2 inch to 1 inch from the stem end and remove the seeds.

I like to get a good hold on the end of the stem with my right hand, and with my left hand, apply pressure on the stem, and quickly strip the leaves off.

Trim the asparagus spears by snapping off the stem ends where they naturally bend.

With a paring knife, remove the base off of each Brussels sprout and cut down the middle from stem end to flower.

Start by cutting your courgettes in half and trimming off the ends - you can keep you the stem on and use this to anchor into your spikes before you start - this will minimise wastage.

I quartered biggish criminis, so I just sliced the woody / dry ends off of the stems & threw them in with the rest of the shrooms.

Slice a bit off the stem end of the lemons, and then slice them in half, lengthwise, leaving about 1/2 inch at the bottom, in other words do not slice all the way through to the end.

Take a knife or vegetable peeler and remove the tough outer layer on the stem and slice the very end off to do the same.

1 Cut the onions root to tip: Slice 1 / 2 - inch off the stem ends of the onions and the roots off of the root end.

* For a recipe like this I'll take a medium butternut squash, lob off the little stem end so it is flat, cut off the entire neck - so, now I am dealing with a cylinder shape.

Trim any tough ends off the stems and thinly slice those guys.

Roughly measure the figs, cut off the tough stem ends.

Pick off the leaves, or for the most part, you can grab one end of the stem and pull all the leaves off at once.

Score the sides of the pomegranate peel from top to bottom, cut off the top or stem - end, pull the fruit open into sections, and remove the seeds.

Prepare the dried chili peppers: slice off the stem ends and shake out the seeds (cut open the peppers with scissors for easier access to the seeds).

Preheat oven to 400 degrees F. Cut off the stem ends of the Brussels sprouts and pull off any yellow outer leaves.

To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.

1 large fennel bulb, any stems and fronds removed, the tough root end sliced off and discarded, then the bulb itself chopped

Slice off the stem and root ends.

Snap off the tough stem ends of the asparagus and discard.

2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste

Cut a thin sliver of the blossom end (opposite the stem end) off the tomatoes and quarter or halve depending on the size of the tomatoes and the desired size of pickles.

Cut off the stem end.

Stems the leaves off of the rhubarb, being sure to trim at least 1/4 inch off the ends of rhubarb.

Using the same knife, chop the onion (however you like), remove the stems from the broccoli, cut the carrot into slices, and chop the end off of the bok choy and separate the leaves.

3/4 cup brown rice, cooked based on package instructions 2 - 3 garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of broccoli, stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)

Cut off the stem and root ends of the beets.

Cut off the stem end on the top of the neck.

Then cut off 1 / 4 - inch from the stem end.

Trim the end of the wax beans off with the stem.

With a paring knife, cut off the end of the stem and trim the stem and base until you reach the light green leaves.

Preheat the oven to 400F and trim the woody stems off the end of each asparagus spear.

it was shredded broccoli stems (tough ends, sides cut off) combined with almond butter to hold together (but Ive sometimes combined white beans, or firm tofu, flax egg) and then I roll it in ground flax seeds and fry in coconut oil then serve with Braggs's liquid aminos.

Tip: Always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

To cut up the kabocha squash for this recipe, slice 1/4» off the stem end and base.

For stability, slice 1/4» off the stem end and base of the squash.

The easiest method is to simply cut off the very top of the chile along with the stem, and then scrape the seeds out of the open end.

Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.

Cut off the tough stem ends of the asparagus, rinse and place in non-reactive, shallow bowl.

Cut off 1/2 inch from the pointy stem end of the onion, then peel.

It took several months for me to get used to it, and I also ended up snipping the end off the stem because it was poking me.

Cut the end corners off each quarter to ensure none of the hard stem area is included.

To get the kids started, I twisted the chenille stems into a diamond shape at the end in order to make the head of the snake (and also to make sure the beads didn't fall off).

Almost all the aspens below browse height (the height a deer can reach to eat) featured chisel - pointed ends where deer had bitten off the apical stem, the dominant growth bud.