Toss sweet potato, onion, garlic, olive oil, cumin, salt and pepper
together in roasting pan or oven - safe skillet.
Not exact matches
In roasting pan or baking dish, toss
together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper.
Put the onion quarters and shallot halves
in a
roasting pan with two tablespoons of olive oil, a good pinch of salt and a couple of grinds of black pepper and toss
together gently.
In a
roasting pan, toss
together the rhubarb, 3 tablespoons (35 g) poppy flower sugar, and vanilla bean and its seeds.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir
together and set aside /
In a sauce
pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir
together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add
roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
One
pan roasted gnocchi and vegetables is an easy weeknight dinner for two that comes
together in a snap.
Stir all the ingredients
together in a mixing bowl, then transfer them to a foil - lined and lightly oiled
roasting pan.
Preheat oven to 200 degrees celsius Grease baking tray or ceramic
roasting pan Mix
together spinach, eggs, and garlic
in a bowl Season with salt and pepper Spoon mixture into prepared
pan and flatten, pressing down with fingers Bake for 15 - 20 minutes or until set Allow to cool slightly then using a knife or pizza cutter slice into 10 rectangles Use a spatula to remove individual slices from
pan Wrap slices
in freezer wrap and freeze until ready to use
I started these with a homemade sauce that came from combining some scratch tomato paste I had from leftover tomatoes this summer; adding a small jar of slow
roasted tomatoes I also had canned
in the fall and infusing it with more flavour by adding fresh garlic, salt, pepper and some fresh oregano I have growing under a lamp for the winter, mixing and heating it all
together in a
pan.
On a heavy baking sheet or
roasting pan, drizzle a little olive oil and spread over bottom, dump the cauliflower pieces
in a pile, drizzle with remaining 2 teaspoons oil, sprinkle with 1/2 teaspoon salt, and mix
together well with your hands, coating all pieces of cauliflower.
Directions: Cut
in half and seed squash, place flesh side down on parchment covered
roasting pan with a 1/2 — 1 C water /
Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is
roasting, sauté onion
in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir
together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
Mix
together well, cover the
pan with aluminum foil, and
roast in the oven for 70 minutes, stirring once halfway through.
1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6)
In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
In a frying
pan,
roast diced onions and eggplant for a few minutes, stirring well 7) Add
in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in green peppers and stir for 2 minutes 8) Add
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and
roasted vegetables
together 11) Serve at room temperature
In a large sauce
pan, stir
together roast beef, gravy, and half of a jar's worth of water.
To
roast in the oven, preheat oven to 400 °F, toss all ingredients
together and place on a sheet
pan, and
roast for 15 minutes or until soft.
Place
in a
roasting pan Drizzle the oil and thyme over the asparagus and toss
together until