Sentences with phrase «until the vegetables start»

Let cook for about 5 minutes until vegetables start to soften.

Saute until the vegetables start to get soft, about 5 minutes.

Cook, stirring occasionally until the vegetables start to soften, about 3 - 5 minutes.

Roast for 25 - 30 minutes, or until vegetables start to soften and turn golden brown.

Add the red onion, jalapeno, bell peppers, and garlic, saute for 6 - 7 minutes., or until vegetables start to become tender.

Sauté until the vegetables start to get tender.

Sauté for 4 - 5 minutes or until vegetables start to soften, but do not brown.

Add celery, carrots, and garlic and cook, stirring occasionally, until vegetables start to soften, about 3 - 5 minutes.

Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes.

Cook in the roux for 5 minutes, or until they vegetables start to soften.

Saute until the vegetables start to turn translucent, a couple of minutes.

Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Stir another few minutes until vegetables start to soften.

Add the pearl onion, carrot, garlic, potato and fennel and cook until the vegetables start to soften.

Stir and cook a few minutes until the vegetables start to soften a bit.

Then add the chopped mushroom stems, onions, garlic, salt and pepper and cook until the vegetables start to soften, about 5 - 10 minutes.

Add the leeks and fennel and sauté until the vegetables start to soften, about 5 minutes.

Cook until the vegetables start to soften but are still crisp, about 5 minutes.

Add the onion, green pepper, carrot, and garlic, cook until the vegetables start get tender, about 4 - 5 minutes.

Add onions, celery, and carrots and cook, stirring occasionally, until vegetables start to caramelize, 10 — 15 minutes.

Reduce heat to low and cook for 20 minutes or until vegetables start to soften, stirring occasionally.

Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.

Cook until vegetables start to soften, about 3 - 4 minutes.

Not exact matches

Once you're done with the One Pan Root Vegetable, Swiss Chard and Mung Bean Bake, prepare the Tempeh and Kale Enchiladas for dinner starting Wednesday or Thursday night and until the end of the week.

Start with good quality organic vegetables where possible and play around until you get the flavours that work for you.

It wasn't until I started cooking and eating real food that I discovered roasting vegetables.

Reserving the red onions, cube the vegetables and roast them in the oven until golden, giving the aubergine a 20 minute head start.

Cook vegetables until they are softened and start to brown.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Roast for about 25 minutes, or until the vegetables are very tender and starting to brown.

Add the chopped onions, carrots, and cubed potatoes and cook about 10 minutes, until the vegetables are just starting to become tender.

Heat the vegetable oil in a wok or sauce pan and fry the onions until they start to turn brown.

Fill baking dish with enough water to reach 1 / 2 - inch up the sides of the tomatoes and bake, basting every 15 minutes, until vegetables are tender and orzo starts to brown, about 40 to 50 minutes.

Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

While the vegetables are in the oven, finely slice the leek and fry on a medium heat in a large saute pan with 1 tablespoon of olive oil for about 5 minutes until it starts to soften.

Combine all ingredients until the vegetables are coated in oil (start with less oil and increase amount if needed to coat the vegetables).

In a skillet over medium - high heat, heat vegetable oil until it starts to shimmer.

It starts off with a blend of turmeric, curry powder, cumin and coriander, toasted with the vegetables until it becomes fragrant, then mixed with thick, creamy coconut milk.

Add the onion, carrot and celery and cook, stirring, for 5 - 7 minutes, until vegetables soften and start to brown.

Repeat the layering and compressing in this manner, starting with the sweet potatoes and continuing until all of the vegetables are used.

To make the chili, start by sautéing the vegetables and meat in a KitchenAid ® Professional Cast Iron 6 - Quart Casserole until the vegetables are just soft and the meat is just brown.

Add the onions, shallots, and garlic and continue cooking for another 7 - 10 minutes or until the vegetables have just started to color.

We followed the tip to cook the lentils until mushy, and did add some extra water x2 to let them keep cooking and did start out with 3 cups vegetable broth.

Add the onion, parsnips, carrots, garlic, and ginger and saute for about 10 minutes, until onions are translucent and vegetables are starting to become tender.

Cook until the vegetable are starting to soften, about 5 minutes.

Cook, stirring occasionally, until vegetables are tender and starting to brown.

Season again with salt and pepper and continue cooking until vegetables are tender and just starting to brown.

Vegetables with Bite To bring out the natural sweetness in hearty vegetables, rub greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and toss the vegetables back on the grill for another five minutes, searing in thVegetables with Bite To bring out the natural sweetness in hearty vegetables, rub greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and toss the vegetables back on the grill for another five minutes, searing in thvegetables, rub greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and toss the vegetables back on the grill for another five minutes, searing in thvegetables back on the grill for another five minutes, searing in the flavors.

Add roasted vegetables to the skillet, then pour the egg mixture over the vegetable mixture and cook for a few minutes until the eggs start to set.