Sentences with phrase «thyme cook»

Add green pepper, zucchini, mushroom, cabbage and thyme cook until the vegetables have begun to soften, about 5 minutes.

Add the fresh rosemary and thyme cook until fragrant, about 30 seconds.

I sautéed the sausage in a Dutch oven took it out, sautéed 1 chopped shallot and garlic with the carrots for about 3 - 4 min added the thyme cooked another minute or two then added the rest of the broth, beans and tomatoes.

Not exact matches

Add the garlic and thyme and cook for a further minute.

Grilling is already one of the healthiest ways to cook, as long as you're careful with marinades, and by seasoning meats and vegetables with herbs like basil, oregano and thyme, and adding Salba chia seeds, you can give your favorite recipes a boost of nutrition!

But you can use other herbs that you might like as well, thinking thyme, basil and you can also add other veggies as well like red potatoes but you need to adjust the cooking time.

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

After the oatmeal is done cooking and it has that delightful creaminess, I add some fresh thyme to build another layer of fresh, spring flavor.

Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of sea salt, pepper and dried thyme, or Provencal salt

Filed Under: Chicken Tagged With: Atkins induction, carrot, celery, chicken broth, chicken stock, crock pot, dairy free, gluten free, low carb, onion, rosemary, slow cooker, thyme

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

Add the berries and thyme sprigs and cook until the berries burst open, for about 5 minutes, stirring often.

Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

Filed Under: Beef, Sides Tagged With: crock pot, dairy free, faux - tatoes, gluten free, low carb, pot roast, radish, rosemary, slow cooker, thyme, Veggies

To this, a cook might add dried thyme, mint, peppercorns, or various other sweet, hot, and savory herbs and spices.

Maple Cayenne Roasted Brussels Sprouts -LCB- Rachel Cooks -RCB- Spicy Sweet Butternut Squash -LCB- Rachel Cooks -RCB- Brussels Sprouts with Pancetta -LCB- Nutmeg Nanny for Rachel Cooks -RCB- Roasted Carrots with Thyme and Nutmeg -LCB- Rachel Cooks -RCB- Quinoa, Bacon, and Kale Stuffed Butternut Squash -LCB- Rachel Cooks -RCB- Smoked Paprika and Shallot Brussels Sprouts -LCB- Katie's Cucina for Rachel Cooks -RCB- Healthier Green Bean Casserole -LCB- Thrifty Veggie Mama -RCB- Onion Gratin with Rosemary and Thyme -LCB- Kalyn's Kitchen -RCB- Roasted Brussels Sprouts -LCB- Healthy Green Kitchen -RCB- Delicata Squash with Thanksgiving Stuffing -LCB- Healthy Seasonal Recipes -RCB- Butternut Squash Gratin -LCB- Simple Bites -RCB- Coriander Roasted Rainbow Carrots -LCB- The Corner Kitchen -RCB- Brussels and Bacon -LCB- The Lemon Bowl -RCB- Four Onion Gratin -LCB- The Hungry Goddess -RCB- Roasted Acorn Squash with Onion, Grapes, and Thyme -LCB- Very Culinary -RCB- Pumpkin Mac and Cheese -LCB- The Law Student's Wife -RCB-

Here's a topping idea that won me 1st place in a local pizza contest: a little bit of purchased alfredo sauce, sliced mushrooms sauteed with fresh thyme, caramelized sliced onions, spinach sauteed with garlic and top off with some crispy cooked, crumbled bacon (cook the mushrooms in some of the bacon fat)....

Once vegetables are soft, add mushroom, apples, thyme and sage and cook for an additional 7 - 8 minutes, until mushrooms are soft.

Add the onions and thyme and cook until both are fragrant, about 7 - 8 minutes.

Add onion, garlic, sage, thyme, pepper and salt and cook, stirring, 2 minutes.

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and scook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and sCook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

This year I am going to cook the Roasted Salmon with Thyme Vinaigrette I created last year.

Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.

Add the thyme, parsley, salt and pepper, and cook for one minute or until the herbs become fragrant.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Fresh rosemary, thyme and bay leaves are the secret to this great tasting WW Slow Cooker Chicken Pasta Fagioli.

We love these tips on using thyme in recipes from Cooking Light

Sharing today, lemon, thyme, and spices marinated, juicy oven roasted whole chicken with roasted potatoes that soak in all flavor while chicken cooks in oven.

2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste

Add the garlic and thyme and cook, stirring frequently, until fragrant but not browned, 1 to 2 minutes more.

Stir in the diced chicken, carrots, spinach, thyme and parsley, then drop in the gnocchi and continue to cook over low heat, stirring occasionally, for 5 — 8 minutes until gnocchi are cooked and float to the top.

Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

Stir in the lentils, 1⁄4 cup or so of the lentil cooking water (or porcini soaking water), and the thyme; sprinkle with salt and pepper.

My alterations: 3t dried thyme (had no oregano) 15 oz canned unsalted diced tomatoes, lightly drained (fresh are out of season and mealy right now) Caramelized / seared all veggies, seasoning while cooking (instead of seasoning after mixing) Cooked covered until bubbling — Renny, maybe your orzo didn't cook through to release the starch?

Add thyme, tarragon and chives; cook and stir until blended.

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

Four hours (or more) before you are planning on cooking the roast, prepare the rub by mixing all the oregano, thyme, rosemary, dry mustard, garlic powder, 2 tsp.

About 10 hours before you want to start cooking, combine the hot water, salt, thyme and sugar and stir until dissolved.

Add garlic and thyme and cook 1 minute, stirring.

Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute.

Add the mushrooms, sage, and thyme, and sauté, until cooked through (about 4 mintues).

Add 1 teaspoon thyme, garlic, anchovies, and bell peppers to pan; cook 1 1/2 minutes, stirring frequently.

6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish

Cook until the onion begins to soften, about 3 minutes, and add a generous pinch of salt, the celery, sage and thyme.

Can I put them in the oven in two separate trays and if so what will the cooking time be?also if I do not use thyme and rosemary but instead opt for cilantro how much cilantro will I need?

I marinated it in the pan I cooked it in... with it all staged for the oven with the cut lemon, orange, onion, rosemary and thyme.

Add the wine and thyme to the pan and cook until the wine reduces and absorbs into the rice, about 2 minutes.

Add garlic, rosemary, thyme, 1 teaspoon salt and 1/2 teaspoon pepper; cook and stir for 1 minute.