Sentences with phrase «tossed in a little olive oil»

Grab your favorite salsa ingredients, for me this is tomatoes, onion and jalapeno (maybe even a clove of garlic or two), toss it in a little olive oil and stick it under the broiler until you get a nice char on the skin.

@Cloud, a litte OT, maybe, but for green veggies tasting bitter, have you tried roasting them in the oven?Broccoli tossed in a little olive oil and salt, with a garlic clove or two (whole or put through the press), then roasted in a 400F oven for 20 - 40 minutes is AMAZING.

«Just toss them in a little olive oil, lemon juice, and black pepper and grill for about five minutes,» she says.

start with the veggies tossed in a little olive oil on a hot skillet coated with another drizzle of oil

Not exact matches

Toss the diced veggies in a little olive oil, salt, pepper and any favorite herbs or seasonings.

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.

The same ingredients could be sautéed together in the butter or a little olive oil and served tossed with freshly cooked pasta, wilted spinach and a little grated parmesan for a much more appetising and lower fat meal.

I tossed it in a little lemony basil vinaigrette which takes about 5 seconds to mix together since it's just a little lemon, garlic olive oil, basil, salt, and sugar.

I didn't want to have them just plain, so I tossed them in a skillet with a little olive oil, and put 1 tsp.

It is great to saute with fresh vegetables like onions, peppers, shredded cabbage, carrots, Etc & in a little olive oil; then toss in a little balsamic or apple cider vinegar and honey and you've got a tasty dish in minutes!

Just toss all ingredients in a little olive oil and saute for a couple of minutes.

I like to eye ball my spices but try cutting sprouts in half and sprinkle; kosher salt, black pepper, Rosemary, thyme, garlic powder, onion powder, and toss together with a little olive oil.

And, as the chef, I have to say it was so simple to make — I just tossed the beefless ground in my skillet with a little olive oil, spinach, pesto sauce and vegetable broth and within about 2 to 3 minutes, my portabella mushrooms were ready to stuff!

My favorite way to use up various greens is Deborah Madison's Greens with Potatoes recipe - can't remember off the top of my head if the recipe is from The Savory Way or Vegetarian Cooking for Everyone, but essentially it's sauteed greens with some cooked potato chunks tossed in, and a little olive oil / lemon juice / vinegar for flavor, plus salt and plenty of pepper.

While the beets are roasting, toss the yams in a bowl with a little olive oil, salt, and pepper.

We've taken a similar approach with this melange of roasted root vegetables, by tossing them in a strongly acidic vinaigrette of cider vinegar, olive oil, and a little brown sugar, before roasting them.

Toss with a little olive oil and spread out on a cookie sheet in the oven at 350 or higher.

To do this, toss the tomatoes lightly in a little olive oil and spread on a heavy sheet pan.

Meanwhile, toss the bread cubes in a little olive oil (sounding familiar?)

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).

Scrub and slice one sweet potato per person, cut into chip - size wedges, toss in a little extra virgin olive oil and pour onto a baking sheet.

Toss the fennel in a little olive oil and place it on the baking sheet with the onions.

I tossed the broccoli in a little olive oil, salt, pepper and garlic powder and roasted it at 400 * for about 20 minutes.

I use very little olive oil in my salads, and dress the salad simply by squeezing the limes over the salad, seasoning it with salt and pepper, then adding just a tablespoon or two of olive oil as I toss the salad.

Fresh or frozen, usually sauteed with a little olive oil, garlic, salt and pepper, folded into scrambled eggs, sandwiched in grilled cheese, stuffed into enchiladas, tossed with pasta or blended into smoothies or pesto - we eat it every way.

I love brussels sprouts and I love buffalo sauce but I didn't really want to deep fry them, so I just roasted the brussels with olive oil and Frank's Red Hot Buffalo Sauce (then tossed them in a little more buffalo sauce because they got a little dry).

I tossed it in the blender with pine nuts, garlic, olive oil, and a little salt and turned it into a pesto.

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.

Toss together the minced garlic and spices in a small bowl along with a little extra olive oil.

Cut asparagus into 2 - inch segments, then toss with a little olive oil in a small bowl.

Drain in a colander and toss with a little olive oil to prevent sticking.

I decided to add apple to this salad to give it a kiss of sweetness and added crunch, and I add a little honey to the olive oil and lemon making it a slightly sweet dressing to toss the ingredients in.

This gives the pasta a chance to soak up all the herby goodness from the sauce and when we are ready to eat all I have to do is toss in the tomatoes, drizzle with a little olive oil, sprinkle with some pine nuts and we are ready to eat.

All were tossed lightly in some olive oil and seasoned with kosher salt and pepper and a little fresh garlic and basil.

Just set to work chopping your vegetables, squeeze in some lemon juice, pour in a little olive oil and toss it all together.

Toss cherry tomatoes in a little olive oil and salt.

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.

Toss chopped toasted hazelnuts in a little olive oil; season with salt and pepper.

I think a dish that takes time to make, deserves a simple serving... I tossed these two colored little potato pillows with extra virgin olive oil and topped with shaved Pecorino, a pinch of freshly grated black pepper and you are in heaven.

Put the peppers, pasta and parsley leaves in a large warmed bowl, toss together, add a little of the cooking water and a few glugs of olive oil.

Scatter the pizza with rocket leaves lightly seasoned and tossed in a little lemon juice and olive salad and drizzle over the basil oil.

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.

The taste of baked carrots is so appealing that they really don't need enhancing — but you can, of course, add a little «zip» by tossing the carrots first in olive oil and fresh herbs or — for older babies — adding a little lemon juice.

Toss small pieces of sourdough or other firm - textured bread in a little olive oil and cook on a tray in a heated oven, 350 °F / 180 °C / Gas Mark 4, for about 15 minutes, or until golden brown.

i fried off baby carrots, baby corn and mangetout in a little butter and olive oil for a few minutes, then added some leftover potatoes cut in chunks, added a little seasoning took off the heat and tossed in the dressing.

Spicy nuts Toss whatever nuts you have together with a little olive oil and your favorite spices; toast in a 450 ° oven for 10 minutes or until browned.

Turn heat to low, toss pasta with a little olive oil, add in asparagus mushroom mixture and fresh spinach.

But the kale was on the verge of going bad, so I just ripped it up into pieces, tossed in a bowl with a little olive oil and lemon, and massaged the heck out of it until it was soft and tender.

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.