Sentences with phrase «toasted pumpkin seeds over»

I didn't bother with the beans... and I added grated carrots and thinly sliced red onion to the kale, and sprinkled toasted pumpkin seeds over the whole lot.

Prepare the Pumpkin Seed Dip: In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes.

Not exact matches

Add the arugula over a big platter or plate and layer over the roasted squash, shaved fennel, parsley, toasted pumpkin seeds and pomegranate seeds.

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.

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In a small skillet, toast the pumpkin seeds in a little bit of coconut oil with a sprinkle of salt over a high heat.

I didn't have any advocados or lime (and no stamina to go shopping) so I decided to make this with half the napa cabbage I had left over, toasted pumpkin seeds and a royal splash of aged balsamic vinegar.

Since I can never get enough of roast vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least), lightly steam some thin green beans — ditto vitamins, colour and crunch, throw in a few kalamata olives and low fat feta and scatter over some finely chopped spring onion and a couple of handfuls of toasted pumpkin seeds.

Toasted Pumpkin Seeds: Scoop out the seeds from the stringy flesh and place in a sieve over running wSeeds: Scoop out the seeds from the stringy flesh and place in a sieve over running wseeds from the stringy flesh and place in a sieve over running water.

Put the macadamia nuts and pumpkin seeds into a small frying pan without oil, and toast them over medium heat.

Filling, topping, and garnish of your choice (I like vegan sour cream, cashew cream or a jam / chutney for the filling, maple syrup over the top, and a garnish of toasted pumpkin seeds or nuts, but the sky's the limit!)

I used slightly toasted pumpkin seeds and sprinkle them over the pie and little chopped walnuts.

To toast, simply spread pumpkin seeds on a frying pan and place over medium heat.

Put the pumpkin seeds into a dry pan and toast over low heat.

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Sprinkle remaining toasted pumpkin seeds and flaky salt over the top before cutting and serving.

Season with more salt if necessary and serve over grilled or broiled chicken, shrimp, or pork or even enchiladas, garnished with the toasted pumpkin seeds.

In a saucepan over medium heat, toast your pumpkin seeds until just fragrant, about 5 minutes.

In a heavy skillet over medium - high heat, toast the pumpkin seeds until most of them are puffed.

Toast the pumpkin seeds in a dry frying pan over medium - high heat stirring regularly until they start to brown slightly, pop open, and are fragrant.

pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper

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

Meanwhile, toast pumpkin and sunflower seeds in a small dry skillet over medium heat, tossing often, until pumpkin seeds begin to pop and sunflower seeds are golden brown, 5 — 8 minutes; transfer to a plate and set aside.

To make steamed veggies more exciting: - Add 2 bay leaves or 1 teaspoon cumin seeds to the water - Sprinkle greens with toasted pumpkin, sesame, flax, or sunflower seeds, almonds, or walnuts - Sprinkle greens with fresh herbs: mint, dill, basil, parsley, cilantro, scallions - Use tamari soy sauce or umeboshi vinegar to add extra flavor - Squeeze fresh lemon juice over them Blanching, or quick boiling, is another way to prepare vegetables quickly and «cleanly.»

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