Sentences with phrase «until the vegetable pieces»

Bring to boil, reduce heat and simmer for 15 minutes or until the vegetable pieces are soft and tender.

Not exact matches

Process until the vegetables are ground into small pieces, scraping the sides of the bowl as needed.

Sauté the chicken pieces, carrots, onion, celery, and garlic until the chicken is browned and the vegetables are soft, about 5 minutes.

Instead I cut up the cauliflower into bite size pieces, added some water to the bowl, covered it with plastic wrap, and microwaved on the fresh vegetable setting until very tender.

For the wok, add chicken pieces to 1 tablespoon hot vegetable oil; cook for 10 minutes, turning often until bacon is crispy and chicken is firm to the touch.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side.

Pulse again another 7 - 10 times until it is thoroughly mixed and sticking together but you can still see small pieces of vegetables (don't overmix).

Heat the vegetable oil in a skillet, add the chicken pieces and fry until golden brown all over and cooked through.

Once all chicken pieces are coated, deep fry them in vegetable oil for 5 to 7 minutes on medium heat until they turn beautiful golden brown and cooked through.

Just heat an inch or two of vegetable oil with a heaping spoonful of lard (if you have it) in a deep frying pan to about 350 °F or until a piece of bread browns in 30 seconds when dropped in the oil.

After you wash all the vegetables you just pulse them in the food processor a few times until they are small pieces.

Of course, the easiest thing to do with a medley of root vegetables is to cut them into uniform pieces, toss them with butter or olive oil, herbs and sea salt in a roasting pan (add whole garlic cloves in their peels) and caramelize them at 400 degrees for at least thirty minutes, or until fork tender.

Add vegetable broth, pieces of ginger, and lemon zest, and simmer, covered, until carrots are soft (about 30 minutes).

Heat oil in a wok or skillet, stir fry the vegetables until crisp tender, and dip into individual bowls or lettuce pieces.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are finely chopped (approximately 1 / 4 - inch pieces).

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

Another Green Tea, some nuts, and a piece of fruit or raw vegetables are a great way to keep you satisfied and burning fat until dinner.

Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are finely chopped (approximately 1 / 4 - inch pieces).

Once your vegetables are chopped and ready to use, dip your first piece of rice paper into warm warm and let it sit there for about 30 seconds until it gets soft.

Cook the stew pieces in a tablespoon of vegetable oil over medium heat for 10 - 15 minutes or until well - done.