Sentences with phrase «toast the seeds tossing»

Not exact matches

Toast, tossing frequently, for 1 - 2 minutes, until the seeds begin to pop and become fragrant.

I can also get organic coconut flakes for the same low price so I toast the sunflower seeds at 350F for about 20 minutes (tossing periodically) then let them cool.

Toast caraway seeds in a dry small skillet over medium heat, tossing constantly, until fragrant, about 1 minute.

To give this recipe a bit of an Asian flair, toss the broccoli with 1 teaspoon of toasted sesame oil and 2 teaspoons sesame seeds just before serving.

Toss the roasted garlic into the quinoa, along with the roasted veggies, chopped fresh parsley, chives, dill, sprinkle over the toasted pumpkin seeds, and raisins.

Spiral Sweet and Sour Cucumber Noodles: spiralized cucumber noodle salad tossed in a yummy homemade and sour sauce and topped with toasted sesame seeds.

Lately, I have been boiling chopped kale for 2 - 3 minutes and then tossing it with fish sauce, toasted sesame seeds, a little toasted sesame oil, a little soy sauce, and dash of srihacha.

Add mustard seeds and let toast for about 30 seconds, tossing all the while.

Toss Toasted Hemp Seeds into tuna, chicken, or egg salad or onto scrambled eggs for a unique taste and texture.

Drizzled with brown butter and lime juice and tossed with cilantro and toasted pumpkin seeds, roasted cauliflower is utterly irresistible.

Meanwhile, toast seeds in a small dry skillet over medium - high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate.

Soba noodles tossed with a creamy - ginger dressing and topped with crispy tofu, tarragon, and toasted delicata squash seeds.

While the fish sears on the first side, toss toasted pumpkin and coriander seeds, cilantro, lime juice, and oil in a blender and purée it into a fresh, flavorful pesto.

Shredded Winter Salad: Add some winter citrus segments, to a bowl of shredded baby romaine, endives and radicchio, and toss with the ginger carrot dressing and lots of toasted sesame seeds.

Farro Salad: I did this as a side for Thanksgiving - combine farro, lots of toasted seeds, and plenty or arugula in a large bowl and toss with a generous amount of the ginger carrot dressing.

Simply toss fresh pumpkin seeds with oil and salt and bake until toasted.

I didn't pulverize the seeds; just toasted them and sprinkled them over the veggies before tossing.

Toss seeds to coat well, spread on baking sheet and toast.

Put a dry large pot over medium heat, add the fenugreek seeds, and toast, tossing frequently until they're fragrant, 30 to 60 seconds.

Once cooled, toss with spinach leaves, chopped herbs such as coriander, mint and parsley, pomegranate seeds and some lightly toasted nuts.

Meanwhile, toast pumpkin seeds on a separate baking sheet, tossing once, until just beginning to brown in a few spots and very fragrant, 14 — 16 minutes.

Full of roasted butternut squash, sweet cranberries, and salty toasted pumpkin seeds and tossed with a sweet Balsamic Vinaigrette, this salad is hearty and satisfying.

Lightly cooked cauliflower is chopped, then tossed, with turmeric, cumin, cayenne, and a touch of ghee - add sliced avocado, hard - boiled eggs, toasted seeds, rainbow chard stems, lettuces.

Toast the coriander seeds and cumin seeds in a dry frying pan on a medium heat for a couple of minutes until fragrant, tossing frequently.

Indeed, the mighty eggplant is the heart and soul of this book: fried, grilled, broiled, mashed, and showcased in a tasty salad (in which it is oven - roasted and tossed with pomegranate seeds, toasted pine nuts, and baby spinach).

A pea salad jazzed up with spicy mint - date dressing and tossed with shredded romaine and toasted pumpkin seeds for crunch and texture.

Toasted breadcrumbs tossed in vegan butter; salty, savory vegan parmesan; crunchy sunflower seeds; chopped kale; finely diced red onion; and a lemon garlic vinaigrette that is so simple and packed with tons of flavor.

Place the pumpkin seeds in a small bowl with the tamari and toss to coat, then spread on a sheet pan and toast until fragrant, about 10 minutes.

Toast mustard, cumin, and fennel seeds in a large pot over medium - low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute.

Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8 — 10 minutes.

Toss it all together and serve with some crumbled toasted nori and sesame seeds.

Toast fennel and cumin seeds in a small dry skillet, over medium - high heat, tossing often, until fragrant, about 1 minute; let cool, then chop, or coarsely grind in a spice grinder.

Heat a dry small skillet over medium - high and toast oregano and cumin seeds, tossing often, until beginning to burn, about 1 minute.

I'm not a fan of nuts so I toasted some flax seeds and tossed them on top of everything and the nutty flavor was great!

Meanwhile, toast fennel seeds in a dry small skillet over medium - low heat, tossing occasionally, until very fragrant, about 2 minutes.

I recently gave it a revamp, toasting the walnuts, sesame seeds, and coconut shreds before tossing them into the batter with a pinch of sea salt, and swapping in olive oil for canola and spelt flour for soy.

For the gomasio, lightly toast the sesame seeds in a dry pan on low heat for a few minutes until lightly browned and fragrant (about 5 minutes, toss every minute or two).

Toss together the toasted seeds, oats, flax seeds, psyllium seed husks, chia seeds, cinnamon, and sea salt in a large bowl.

To assemble the salad combine the apples, cabbage, radishes and cilantro, toss with the vinaigrette, top with the toasted seeds and serve immediately.

* To toast sunflower seeds, heat raw seeds in skillet over medium - low heat for 7 - 10 minutes, tossing occasionally, or until slightly golden

Throw some toasted sesame seeds on top for an extra punch of flavor, and toss a few coconut flakes on there too for some crunch.

Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute.

Toast fennel seeds in a dry small skillet over medium - low, tossing, until fragrant, about 2 minutes; transfer to a small bowl.

Add coriander seeds and cumin seeds and toast, tossing, until cumin begins to brown, about 1 minute.

Toast coriander and cumin seeds in a dry small skillet over medium heat, tossing until fragrant, about 2 minutes.

Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes.

Toast cumin seeds and peppercorns in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes.

Toast pumpkin seeds in a dry medium skillet over medium - low heat, tossing often, until golden, about 2 minutes.

The Roasted Beet & Butternut Squash Salad stars a colorful combination of cubed roasted red beets and butternut squash, tumbled with feta cheese crumbles, sprinkled with toasted pumpkin seeds, and tossed with a tangy garlic, lime and rosemary herb salad dressing.

Toast cinnamon stick and coriander seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and beginning to crackle, about 4 minutes (go easy, you don't want to burn them).