Sentences with phrase «then roasted the seeds»

I made it twice last week and then roasted the seeds for on top of soup, green beans, or just snacking!

Not exact matches

Mix everything together, add the pomegranate seeds then sprinkle some leftover dill over the top and some optional roasted nuts.

For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.

Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

Peel the squash, clean the seeds, roast the veggies, make the dressing, make the grilled cheese, roll over from how amazing that ooey goey brie looks, and then toss it all together.

I tossed my rapini with maple roasted chickpeas for protein and crunch, and then topped the salad with feta and pomegranate seeds, because pomegranate seeds are like little nutritious jewels.

So what I prefer is to roast flax seeds, add some salt to them and then bring it in use.

Shortly roast the coriander seeds on a dry pan, then crush them in a mortar and mix them into the pumpkin compote.

I then boiled the seeds in salted water, drained them, laid them out in a roasting pan, and roasted them.

I added carraway seeds and then ate the freshly roasted roots with broccoli (braised, with leeks!).

Place squash and seeds in the oven and roast for 10 minutes, stir the seeds, roast for 10 more minutes then remove the seeds, flip the squash and roast for 20 minutes more.

Scoop the seeds and separate them from the flesh, then soak overnight, dry on a board for a few hours, and roast at 150C / 300F with a little oil and salt for about forty minutes or until golden and crunchy.

You make a spicy paste, then fry up mustard seeds until the sizzle, add kernels of corn and roasted peanuts, then finish the dish with a flurry of cilantro and sesame seeds.

Roast pumpkin seeds: Separate the gooey pumpkin pith from its slimy seeds, and then wash the seeds well in a colander.

Typically, a Sri Lankan black curry is made as follows: coriander, cumin, fennel, and fenugreek seeds are roasted separately, then combined with whole cinnamon, cloves, cardamom seeds, and leaves from the curry tree.

I also had a small sweet potato, microwaved for about 5 minutes, then topped with garlicky sauteed spinach and roasted sunflower seeds.

So here, I'm dipping these pretty flower - shaped rings, in a maple - chipotle - spiced coconut oil sauce, then I press them on both sides into black and white sesame seeds, and roast them until they get a crispy sesame crust, and are perfectly soft and creamy on the inside.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

To Assemble: When the potatoes are done, cut them in half, fill them with hummus, roasted chickpeas, pumpkin seeds, and other optional toppings, and then drizzle them liberally with the Lemon Tahini Dressing.

This good for you sweet and spicy roasted vegetable and tofu hippie bowl is filled with so many favorite things - sauteed greens, spiced sunflower seeds, caramelized carrots, and crispy tofu all served on a bed of millet and then topped with a tahini citrus miso dressing.

Spread goat cheese along the bottom of the crust and then add the pesto, roasted sweet potato, red onion, pears, pumpkin seeds and top with more goat cheese.

Leave to rest for a few minutes, then slice thinly and combine with the herbs, roasted squash and pumpkin seeds.

Arrange a heap of salad on each plate and scatter with roasted cashews and pomegranate seeds, then sit a tofu skewer at one side.

Assemble the salad by layering the roasted kale at the bottom of a shallow salad plate, the beet wedges on top, then dot with the horseradish crema, and top with lots of fresh dill, toasted hazelnuts, and the toasted seeds.

I started with cooked kaniwa and roasted beets, then I thought it would be great to add pomegranate seeds for a burst of flavor and color, and it just got better, and better from there.

Then throw on something for a crunch factor — like roasted nuts, or sunflower seeds.

I've been making a sauce for my roasted with Hope hummus, acv, and a touch of honey and dijon, then top everything off with hemp seeds.

Heat sauté pan with 1 T. grape seed oil until point of smoking and sear the pork on all sides until golden, then transfer to oven and roast, basting frequently with pan juices.

1 teaspoon canola or other vegetable oil 1 teaspoon cumin seeds 2 tablespoons poppy seeds 2 jalapeños or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) 1 tablespoon sugar (or jaggery) Salt, to taste 1/4 cup roasted peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2 cups basmati rice, soaked in water for 30 minutes, then drained

Pumpkin loses quite a bit of weight once the peel and seeds are removed so that may have been the issue, I usually start with double what I need then just roast or steam any extra for dinner Thanks for popping back over, I love to hear when recipes make people happy!

I am concerned that if the nuts / seeds are already dehydrated / roasted then they would burn when I added them to the oats to bake.

Roast for an additional 5 minutes, then test seeds.

Roast for 10 minutes, then flip seeds.

Smear the yoghurt over the salmon with the back of a spoon leaving a nice thick layer which will keep the fish moist, then sprinkle the spice / herb seed mix over the yoghurt, then a couple of twists of black pepper over the whole dish and you are ready to roast.

ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)

My favorite pumpkin memory is when I was a little tyke my aunt helping me grow my first pumpkin or two, then making pie and roasting the seeds!

To assemble the salad, divide chopped kale between two large bowls or plates, then top each with roasted Delicata squash, barley, crumbled goat cheese, dried cranberries and pumpkin seeds, drizzle with Creamy Lemon Balsamic Vinaigrette and enjoy!

* Tip: Most recipes suggest cutting the squash in half and scooping out the seeds and membrane then brushing it with olive oil and placing it in the oven to roast it.

Usually I remove the seeds and soak them and then roast them separately for a snack.

Organic pumpkin seeds are roasted then ground until smooth.

Then, garnish each bowl of soup with roasted squash seeds, cilantro, and toasted coconut.

I use who coriander and cumin seeds, that I gently roast on a skillet and then powder in a spice grinder.

The fruits (yes, cukes are also a fruit) and pepper are then tossed with roasted pumpkin seeds, cilantro, and mint, and dusted with sumac before serving.

I also changed up the toppings from the original recipe and added strawberries that I roasted in coconut sugar and vanilla and then topped it all off with pumpkin seeds and poppy seeds for a little crunch.

We would recommend purchasing organic raw pumpkin seeds and then light - roast them yourself.

A simple - yet - game - changing spin on avocado toast: give the bread a good rub with sweet, tender roasted garlic (and then top with hemp seeds and crushed red pepper).

To make pumpkin puree, cut the pumpkin top off, scoop out all the seeds, slice the pumpkin into four pieces, then roast the pumpkin in the oven for 45 minutes.

If you can not get Hatch chile in any form, substitute poblanos or anaheims, but be sure to roast them with other vegetables, then peel, seed, and chop them.

With the butternut squash, I halved it, removed the seeds, then roasted it in a shallow pan with a little water until it was super soft.

Part of the fun of the holiday is reaching inside a pumpkin to scoop out the gunk, and then in our house, roasting the seeds.