Sentences with phrase «use of rosemary»

I absolutely adore the use of rosemary in a sweeter dish.

I used some of the rosemary from this little plant in this Creamy Navy Bean Soup recipe.

Not exact matches

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

-- 2 tablespoons of dried mixed herbs (I used herbs de provence but basil, rosemary, thyme, oregano etc are all great)

Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they use a simple marinade, mop and sauce comprised of virgin olive oil, balsamic or cider vinegar, and finely chopped fresh garlic, which is brushed onto the meat while on the grill, using long rosemary branches tied together like a short broom.

To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add chopped fresh or (out of season) canned tomato, along with the sprig of rosemary, if using.

I left the fresh rosemary out of the jam, and rather than using lemon zest and juice, I used a splash of OJ.

The only changes I made to the recipe were slightly increasing the rosemary in the marinade because I just love it so much and using chicken breasts instead of thighs.

To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add chopped fresh or (out of season) canned tomato, along with the sprig of rosemary, if using.

We use rosemary on lots of food around here.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

The only way I made it different as a personal preference, I used butter instead of oil and added rosemary and garlic to the seasoning.

1 cup of steamed cauliflower + broccoli 1/2 cup grated cheddar 1 large egg 1 tsp rosemary 1 tsp thyme 1/4 cup pea protein powder (I also used ours!)

The citrus blended with the sweet (I used honey) was to die for... I used fresh rosemary and of course plenty of garlic so this dish was a 10.

What other herb instead of rosemary can I use?

Second, I omitted the parsley from the white bean salad and used a mixture of fresh rosemary and basil instead.

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.

more butter, a glug of brandy, probably twice the amount of dried thyme (although our dried thyme is probably 2 years old at this point), dashes of sage and rosemary, and we used Imagine beef broth.

I've recently become a big fan of using rosemary in cocktails and you have definitely done the idea proud!

I changed a few things, adding in rosemary instead of sage, using 1/2 tempeh and 1/2 grated extra firm tofu, and mixing yukon and sweet potatoes for the topping.

Remove the rosemary sprig from the cooked potato mixture and then using a potato masher, carefully mash up about 1/2 of the cooked potatoes inside the pot.

For mine, I included the Gruyère, used a mixture of milk, cream, and broth, and steeped garlic and a large sprig of rosemary in the liquid before adding it to the layered potatoes.

For the thyme raspberry cookie, I used the same shortbread base, but replaced the rosemary with 1 1/2 teaspoons of fresh thyme and 2 tablespoons of coarsely chopped freeze dried raspberries.

If you're looking for a way to use this seasonal fruit, make a batch of Pomegranate - rosemary Risotto.

I tried it slightly altered — cooked the carrots with the onion and celery, along with diced potato, and with no Italian seasoning I improvised and used 1/8 tsp of each dried basil, oregano, thyme, rosemary (that was fresh), and red pepper flakes.

- I added a small pinch of rosemary - I used a little nutritional yeast in place of parmesan - I didn't have quite enough sourdough bread so I crumbled in a piece of homemade cornbread to finish it off

I used about 4 cloves of garlic (this bitch loves garlic) but you could easily use lemon zest, thyme, sage, rosemary, pimentos?!

As promised, here is the pine nut & rosemary shortbread recipe I used for my latest batch of holiday cookies.

We use this as a breakfast sort of deal, if you want a more savory route, a dash of cayenne and some fresh chopped rosemary is a great swap, or that Everything But The Bagel seasoning from Trader Joes is pretty amazing here too, especially if you want to use these as a crunchy salad topper.

Use herbs like basil, dill, chives, parsley, thyme, rosemary, and sage, or a mixture of any.

These tomatoes also have lots of garlic and herbs in them, so if you are using chopped raw tomatoes (or your own plain defrosted garden tomatoes), I would add a nice sized handful of chopped herbs of your choice to this recipe: basil, rosemary and parsley will all work, or use a combination.

Word of advice for the non vegetarians a nice garnish I used was maple bacon candy Simply chop up the bacon, cook midway then add some maple syrup and rosemary and finish the cooking it takes about twenty minutes but it tastes awesome with thr soup

Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice

Instead of regular salt, I used a combo of rosemary sea salt and applewood smoked sea salt plus a few pinches of some herbs.

Used 1.5 lbs of chicken thighs and NO rosemary (don't like the flavor).

I used a hint of red pepper, a bit of rosemary for depth, some potato for body, garlic, shallots - and aside from the buttermilk, nothing too far beyond the usual suspects.

Oh, and one more confession... I only used 1/8 teaspoon of rosemary instead of the 2 tablespoons arguing that mine was not truly fresh but very dry looking.

There were two ingredients, rosemary and sherry, that, if my family knew I was using them, would probably head off to Taco Bell instead of show up to dinner.

There are two types of antioxidants used in beverages: those that help preserve the product itself such as mixed tocopherols and rosemary extract; and those with nutritional benefits (CoQ - 10, pycnogenol, berry extracts, cocoa flavanols, etc.) Berry juices and extracts often are used for flavor as well as antioxidant benefits.

I substituted the parmesan cheese with gruyere and used rosemary instead of thyme because that's what I had fresh — it turned out great!

Hi Kate, I made this recipe for this month's Secret Recipe Club, using mint instead of the rosemary, and it was fabulous!

For a different varieties of chips I used few different spices, like season - all spice, dried rosemary, thyme, garlic, onion, oregano, crushed red pepper and so on and so forth.

The nut milk I make is a blend of 3/4 oats and 1/4 almonds, and I made these crackers with fresh rosemary from my garden and used avocado oil and they are absolute perfection!!!

I always have dried figs on hand as my husband uses them as fuel for long bike rides, so I decided to make my crisps with figs, toasted walnuts, a variety of seeds and just a little rosemary.

2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of salt and pepper 2 t. dried herbes de provence (or equal parts dried oregano and thyme and a pinch of rosemary, basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

For a different varieties of chips use few different spices, like season - all spice, dried rosemary, thyme, garlic, onion, oregano, crushed red pepper and so on and so forth.

My variations from the original recipe are that I use dried thyme and marjoram instead of dill and rosemary (because I didn't have dill or rosemary on hand the first time I made it), and I worked out that 1/2 teaspoon of sea salt is the right amount for our tastes.

Adding rosemary extract (not the same as rosemary essential oil) helps prolong the shelf life but only use 1 percent of your total oil.

Use any citrus you like for the batter, but we're especially fond of how oranges pair with the rosemary - infused maple syrup.