Sentences with phrase «times until the vegetables»

In the same processor combine chopped celery, onions, garlic, parsley, and dill and pulse a few times until vegetables are blended to a small dice.

Not exact matches

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.

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 skin.

When the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic and pulse until smooth, adding vegetable broth, one laddle at a time, until you like the consistency.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Mix the milk and the flour until smooth, give it the vegetable stock - cream cheese mixture and bring everything to a boil while stirring all the time.

This soup exemplifies one of the best lessons I've learned from Italian food: namely, that cooking vegetables for a long time, until they fall apart, or nearly fall apart — what we non-Italians might wrongly call overcooking vegetables — works like no other method to draw out their intrinsic sweetness and deepest, fullest flavor.

If you want to, by all means, add some, but truthfully, I didn't miss it at all — it's all about the fresh vegetables and letting them shine for what may be the last time until next summer.

Bake in the oven for about 20 minutes or until very soft and golden, check every now and then to prevent from burning, the baking time depends on the size of the vegetables.

Pulse again another 7 - 10 times until it is thoroughly mixed and sticking together but you can still see small pieces of vegetables (don't overmix).

Prep Ahead Tip: The vegetables can be chopped and roasted ahead of time and stored in the refigerator until ready to use.

Roast for about 30 minutes, stirring a couple of times, or until the vegetables are tender and a little browned.

There aren't many recipes that have survived into modernity from my Grandma, who enjoyed her vegetable boiled until they were grey in fine English tradition, but this is one that has stood the test of time.

It wasn't until years later that I got the urge to make fermented vegetables again — this time armed with a little more know - how from studying Food Microbiology in college.

Add the warm vegetable broth to the rice one ladle at a time, stirring occasionally, and waiting until the rice absorbs all of the broth before adding more; this could take up to half an hour.

Add vegetables and sweet onion and let sit until slightly softened and pickled; ideally you want these to sit at least 1 hour, but if you are short on time, 10 minutes and massaging gently to soften a bit will get the job done.

After you wash all the vegetables you just pulse them in the food processor a few times until they are small pieces.

Prep Ahead Tip: Vegetables can be chopped ahead of time and stored in an air - tight container until ready to use.

I've been cooking for a long time and until now had never made a bona fide vegetable stock.

At the same time, roast the vegetables for about 30 minutes, until browned and the chayote is crisp - tender.

Bring to a simmer, partially cover, and simmer until vegetables are cooked — about 25 - 30 minutes (I cut the potato much smaller than the zucchini so both would take about the same time to cook).

Now it's time to add the broth, you want to add about 2 cups of vegetable broth into the pan, but you want to add it in portions, so start by adding 1/2 cup and stir it in with the rice, once the broth has evaporated into the rice, add about a 1/4 cup of broth and continue to stir, and repeat this process until you are down to your last 1/4 cup of broth, then lower the fire to a LOW heat, add the last 1/4 cup of broth and stir

Roast the vegetables for 40 minutes until the cauliflower is slightly browned, stirring about three times during the baking time.

If the soup feels too thick, stir in 1/4 cup of vegetable broth at a time until you've reached the desired consistency.

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.

Chopping the vegetables is the only real effort required and you can easily do that in the morning and keep them in the fridge until evening when it's time to pop everything in the oven.

I like this cooked until the vegetables are very soft, but if you cook it a long time, the color of the cabbage does fade a bit (hence the raw ingredient photo here.)

Add vegetable oil to a pan over med - high heat and cook shrimp, one layer at a time, for 2 - 3 minutes on each side until cooked through and starting to curl and turn golden brown.

Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are finely chopped (approximately 1 / 4 - inch pieces).

Cover partially and simmer over moderate heat, stirring a few times, until the vegetables have softened completely, about 8 minutes.

Bake the vegetables for 30 minutes until potatoes are done (they take less time than beets) and remove them.

Pre-process handling, from the time vegetables are picked until ready to eat, is one of the major concerns in quality retention.

If the soup feels too thick, stir in 1/4 cup of vegetable broth at a time until the consistency feels right.

Drizzle it over the vegetables and then roast, turning once with a spatula during the roasting time until done, about 45 - 50 minutes.

Place vegetables on hot grill rack and grill until just tender, turning occasionally (time will vary for each vegetable, so just pull them off the grill and transfer back to the baking sheet as they finish cooking).

Add root vegetables, dried cranberries, and balsamic vinegar to a slow cooker, then relax until dinner time

Add diced, frozen butter and vegetable shortening and pulse several times until mixture resemble course meal.

Fall foliage, cider - making, vegetable harvesting, grain threshing, and more (Sturbridge, Mass.) Oct. 2, 2012 — Fall harvest time in early New England was an important time of year when farm families worked hard to put away enough food to last until the following summer.

The members of our church showered us with meals a few times a week until my kids were a couple weeks old, but when we weren't getting a meal from friends or family, it was nice to pull a home cooked meal out of the freezer and pop it in the crock pot without having to chop a single vegetable.

Make a habit of selecting one new fruit or vegetable to try each week, keeping in mind that your child may not be interested in trying something unfamiliar until it's been offered numerous times.

Increasing demand for corn, wheat, soybeans, sugar, vegetable oil and cassava competes for limited acres of farmland, at least until farmers have had time to plow up more forest and grassland, which means that tightness in one crop market translates to tightness in others.

From the time I wake up until dinner I eat only fruits, vegetables, whole grains and legumes.

I used a food processor by pulsing the vegetables a few times until it resembles a relish like consistency.

Crisco made from hydrogenated vegetable oil was not invented until 1911 by Proctor and Gamble and it took time and huge marketing campaign to become popular.

Keep going like this until you're healthy eating the majority of time with the occasional treat instead of eating majority junk food with the occasional vegetable.

While the broth and vegetables are cooking, cut up the cauliflower and pulse several times in a food processor until it resembles grains of rice.

In a large skillet, cook the onion and poblano pepper over medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, 7 to 8 minutes.

Proteins: Although we love our salads, the reality is a few cups of vegetables probably isn't going to keep you satiated until dinner time swings around.

Grab some nori (seaweed) or kelp noodles next time you head to whole foods and pair them with spices and vegetables until your hearts content.

Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are finely chopped (approximately 1 / 4 - inch pieces).