Sentences with phrase «toss in a bit of olive oil»

Toss them in a bit of olive oil (or use the chicken fat).

Not exact matches

All you do is cut your pita into 8 wedges (or triangles), place them in a bowl with a bit of olive oil and toss to LIGHTLY coat the pita chips.

Love taking fresh tomatoes basil green onions and black beans and tossing them in a little bit of olive oil and balsamic, if you have peppers and other veggies throw them in as well.

Spread on a baking pan, toss in a little bit of olive oil, and season with salt and pepper.

I drizzled with a bit of olive oil, but in hindsight — it didn't really require all that much, so I would use a spray olive oil and just toss well to coat.

HS: Hi Alexis, I typically tear rustic day old bread into bite - sized pieces, toss it with a few glugs of olive oil, then spread out on a baking sheet in a single layer.

We roasted them in the oven before adding to them to the pizza (just toss a little bit of olive oil, salt & pepper with the tomatoes then spread them on a baking sheet & roast for about 15 - 20 minutes in a 400 degree oven).

Normally I'd just toss them in a little bit of olive oil, salt and pepper, but in this instance I wanted them to caramelize just a little bit and enhance their innate sweetness, so I dusted them with just a touch of brown sugar and popped them into the oven until they were slightly roasted.

Small pieces of cauliflower are roasted in the oven with a wee bit of olive oil and garlic, then tossed in Parmesan cheese — like Garlic Parmesan Roasted Cauliflower recipe.

Heat a bit of olive oil in a large pan and grill the zucchini strips until soft and lightly charred, tossing regularly so that they all come in contact with the bottom of the pan.

Tossed with a splash of olive oil and a good bit of salt and pepper, the broccoli florets cook quickly, and in about ten minutes are tender and flavorful, their edges just beginning to caramelize.

And how about tossing the arugula into a pan with a dash of olive oil and the sundried tomatoes just to heat through and wilt, soften the tomatoes a bit and stir in cream and a bit of parmesan to make a hot, creamy sauce?

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Sauted the par - boiled beans in bit of olive oil right before serving and then tossed in the dressing.

If you still think the flavour of the radicchio might be a bit too strong for you, then I recommend lightly tossing it in olive oil and roasting it in the oven at 200 degree Celsius for 10 minutes before chopping it up and adding it to the salad.

I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.

In a large bowl, toss the diced sweet potatoes and cauliflower with olive oil, a bit of salt and pepper.

Then, to top it all off, I piled on some fresh chopped avocado, briny capers and some garlicky croutons that I made with just a bit of leftover bread tossed in olive oil and baked in the oven.

In a large rimmed baking sheet, drizzle a little bit of olive oil over the top of the cauliflower and toss directly in the pan to coat evenlIn a large rimmed baking sheet, drizzle a little bit of olive oil over the top of the cauliflower and toss directly in the pan to coat evenlin the pan to coat evenly.

He typically tosses the spears in a bit of olive oil and sea salt, seals it in a foil pocket, pokes a few holes in the pouch to let steam out and then puts it in the oven for about ten minutes at 375.

Toss with olive oil, spices, and a bit of salt and pepper, and roast in the oven until they're browned, around 40 minutes.

I cut the raw potato into strips, toss them with a little bit of olive oil and a pinch of cinnamon and then bake them in the oven for 30 mins at 400 degrees.

Toss the onions with a bit of olive oil, salt, and pepper, and pop them in the oven for 20 - 30 minutes, until they are soft and golden brown.

In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste.

I just rinse them well, pat dry, toss with a bit of olive oil and sea salt, and then throw them in the oven to roast along side with the pumpkin.

Toss sliced orange or grapefruit segments with dark leafy greens, toasted almonds and a bit of olive oil; the vitamin C in the citrus fruit will help you absorb the iron in the greens and the nuts.