Sentences with phrase «time as the vegetables»

If you don't mind three pots and pans, the sunny side up eggs can be cooked at the same time as the vegetables.

Not exact matches

Much of the time such an organism may function essentially as a vegetable.

Most could keep their head above the murky waters, but I drowned in them, my mind and soul became as a vegetable, void of all emotions and life, there are ones that have my testimony when God apprehended me and manifested Himself to me, that I became One with Him in His life: I was a walking zombie and nothing more at that time, a vessel for my master use being cared for by my adult children on disability with a grade 5 education, with ADDHD and dyslexia, I couldn't even spell or string 2 sentences together that made any sense: All that has been done in my life for the last 11 yrs.

Next time, I wil, add some orange bell peppers during the simmer phase with the other vegetables as I think that flavor would be awesome to add.

It saves lot of time in kitchen as well provide fine chopped vegetables.

Our farmer's market is packed with summer vegetables this time of year and I find myself buying as much as I can carry.

You could probably slice the vegetables ahead of time, but if you season them with salt they will get soft as they sit in the refrigerator, so I'd wait to season until just before you bake it.

I've made this confit several times, using it as the base for pizza and a toss for vegetables and rice — always resulting in a delightful dish.

Finely chopped vegetables cook in the same amount of time as the barley, for a one - pot meal that's ready in about 20 minutes.

I liked having the vegetables in the same pan as the fish for a short amount of time (versus the other reviewers who cooked separately for longer).

As the weather warms and new crops begin producing new fruits and vegetables, our food focus changes; time to change the focus from the root veggies of winter to the baby veggies of spring.

Add vegetable broth, 1/4 c. at a time, adding only as much as you need to get a moist loaf that holds together without being runny.

This warm roasted vegetable, quinoa salad is one of my go - to meals that I enjoy at this time of year, as the temperature drops.

I love this time of the year as we get varieties of fresh vegetables and fruits in the market.

The perfect complement to gluten - free pasta, a beautiful dip for fresh vegetables, a delicious mix - in for your quinoa, or even use as a coating for your own chicken or tofu dish; this beautiful, rich and creamy pesto sauce is a recipe you undoubtedly will enjoy time and time again.

Lots of times we have served it without the lettuce just as BBQ chicken with a sauce and fajita vegetables on the side and my whole extended family loves it and requests it.

As time passed, my grandma's health got a little worse, and the willingness of the women of the family to cook all that meat started to wane, and so did the willingness of the family members to eat it: everyone seemed to realize they did not need to show off meat as a social status anymore, and vegetables took an ever larger place at the holidays tablAs time passed, my grandma's health got a little worse, and the willingness of the women of the family to cook all that meat started to wane, and so did the willingness of the family members to eat it: everyone seemed to realize they did not need to show off meat as a social status anymore, and vegetables took an ever larger place at the holidays tablas a social status anymore, and vegetables took an ever larger place at the holidays table.

It isn't as pretty as some versions you will see (I made it after a mad dash home from work and next time a more varied colour palette of vegetables might be nice).

However, heartier herbs, such as rosemary, might very well tolerate shorter roasting times and could be added when the vegetable is tossed in the Paleo - friendly fat.

I love roasted vegetable salads this time of year and have been roasting kale in the oven too as a great way to cook it.

thank you for specifying vegetable oil as it tastes better than with the canola oil i used the first time.

As a registered dietitian I respect the natural nutrient density of local fruits and vegetables; the shorter the time from harvest to my kitchen the better!

Once as directed which was pretty darned good and 2nd time tripledtried the vegetable ingredients (not the fish) with one small minced clove of garlic and a bit of sun dried tomato to create a lot of soupy saucy dipping broth.

And aside from some needling parchment paper origami and fine - slicing of vegetables (which, as we well know, with my new BFF is frighteningly easy, although the rankings are more like Deb's thumbnail: 0, Mandoline: 1 right now), you need a minimum of dishes and time to get this together.

This time I challenged myself to create the yummiest possible brownies with as many hidden vegetables as I could think of.

By doing this, we actually get more than a serving of vegetables in which is amazing for me because my kids barely eat enough vegetables as it is and because of that I'm lacking a lot of the time as well.The vanilla flavor was great and left no funny after taste or weird texture, it broke down nicely.

Make mindful decisions for everything you choose to eat, like lean protein, complex carbs (as opposed to sugar) and fats, fresh fruits, and vegetables — six times a day in the right amounts.

You can prepare some ingredients ahead of time and store them in sealed containers, such as chopping vegetables or peeling fruit.

Michael «Tony» Russo recalls a time when, as a child helping out in his father's produce distribution business, he had collected 20 cases of asparagus from a supplier and brought them back to his family's warehouse only to discover that one of the company's drivers had already collected the same amount of the vegetable.

Because FoodSwing's single, 225,000 - square - foot processing facility based in Cambridge, Md., can package fresh fruits and vegetables in liquid form, at harvest time the seconds and thirds of produce such as potatoes, tomatoes, garlic and onions are processed into harvest soups or sauces, packaged aseptically and sent to the food banks, where they can be used for months.

I've made vegan frittatas before, including my Roasted Vegetable one, but thought I'd add a little bit of a Middle Eastern twist this time as it's been a long time since I've experimented with those flavours.

Every time I make this soup, I always feel that it came to be from a misunderstanding, and that it should really be made with sunchokes, the root vegetable (otherwise known as Jerusalem artichokes, which aren't artichokes or from Jerusalem for that matter), instead of with globe artichokes.

If you use pre-made curry paste as I did, the most time - consuming aspect of this dish is chopping up the vegetables.

This versatile vegetable side dish can be served any time of year and works well for an every day meal, a barbecue or as part of a dinner buffet.

Grill corn 8 to 10 minutes, onion 8 minutes, and zucchini 5 to 7 minutes, turning and basting all vegetables several times; remove vegetables as they are done.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Although they take a bit of time to prep, it's mostly hands off as you marinate the tofu and pickle the vegetables.

The beauty of slaw is that in most cases, it can be made ahead of time: No matter your dressing, slaws evolves as the cabbage and other vegetables are salted, drawing the moisture out.

Long - time Hailey, Idaho chef Chris Kastner, of CK's Real Food, braises winter root vegetables, too, and often uses vegetables as a thickening agent, instead of the traditional flour method.

Just make sure all the vegetables are thinly sliced to help speed up the cooking time and add plenty of stock as the pasta will absorb most of it, I used 1 litre and that was just about right.

For variations, try using curry powder instead of or addition to the garam masala; or use different vegetables, adjusting the liquid and cooking time as needed.

Making broth - based soups at home follows a certain formula — cook any meat (in this case, that was chicken breasts), sauté the aromatics (things like onions and garlic), including any herbs or spices, pour in the liquid (chicken broth and diced tomatoes for this soup), simmer, then add in any vegetables and extras (such as tortellini) that need a smaller amount of cooking time.

I find eating paleo a breeze most of the time as I was brought up in the country where dinner was always meat and vegetables or a variation of.

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Well, I know pumpkin is actually not a veggie but a berry (yes, a berry), but I treat it as a vegetable most of the times, so that is why I prefer to think of it as veggie, it is less confusing...

Normally I would consider chopping vegetables as something that takes time... but really the food processor does all the work for you here!

Also feel free to leave out any vegetables you might not have on hand as this is supposed to be quick and easy and should not require additional trips to the grocery stores, ain't nobody got time for that!

It wasn't until I became a parent that I learned a wise and time - saving truth: it's perfectly acceptable to serve raw vegetables as a side dish, even if they're not in salad form.

A good rule of thumb is to add any hard vegetables to the broth first to give them the longest cooking time, and add the soft vegetables such as spinach or other leafy greens last as they don't need nearly as much cooking time and are much nicer when they retain their green colour.

Next time I will use vegetables that aren't as strongly flavored.