Sentences with phrase «vegetable stock until»

Cook vegetables in vegetable stock until tender; pour over polenta.

In a medium - size saucepan, warm the vegetable stock until heated through and keep covered, on low, until ready to use.

Diced apples and celeriac are simmered in vegetable stock until soft and then pureed in the blender until smooth.

Notes: This soup is very thick, if you like your soup a bit thinner, add more vegetable stock until you have the consistency you like.

Add the beans and crushed tomatoes, stir, then add the vegetable stock until everything is just covered with liquid.

Not exact matches

Stir in pasta, beans, tomatoes, and vegetable stock and cook about 15 - 20 minutes or until pasta is cooked.

You add chopped vegetables to boiling stock and simmer until the vegetables are cooked, then puree in the blender.

Remove the veggies from the pan and set aside, place the skillet back on the heat an reduce the stock until thickened and glaze consistency, then add the root vegetables back in, tossing around to evenly coat.

Add the crushed tomatoes, 2 cups of the vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring minimally.

Pour the onions mixture over the cornbread mix, follow with the vegetable stock and seasonings and stir until everything is well combined.

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.

Mix the milk and the flour until smooth, give it the vegetable stock - cream cheese mixture and bring everything to a boil while stirring all the time.

Scrape out the soft eggplant flesh and place in blender with 1 cup of the vegetable stock, blend until smooth and stir into the cooking pot with the lentil puree.

Add some of the vegetable stock and continue to whisk the mixture until all the stock is added and all ingredients are well combined.

Then add the crushed tomatoes, 2 cups of the vegetable stock and the saffron, stir around until it boils and then lower the heat.

In a stock pot, brown the meat and onions in the vegetable oil until the onions are soft.

Vegetable Stock or Water 2 T Olive Oil 4 T NW Elixirs Hott Sauce Instructions: In large pot, heat 2T olive oil and sauté leeks until soft.

Place all ingredients, except vegetable stock in a food processor or blender and pulse until smooth, adding a little bit of vegetable stock to get the right consistency.

I thought we were in the clear until he asked what vegetable stock was.

Heat a stock pot to medium heat, add vegetables with some olive oil to cook until soft.

In the meantime, pour the vegetable stock in a saucepan and cook over medium - high heat until it simmers.

Add the chicken stock or vegetable broth, bring to a boil, turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.

Saute until browned then add the crushed tomatoes, vegetable stock, herbs, spices and sauces (except the salt), rice and beans.

Fry the onion and garlic gently until the become translucent.Rinse the millet under fresh water and add it to the pan together with vegetable stock, coconut milk and the saffron powder.

Add the vegetable stock and coconut milk and cook for another 10 minutes or until the potato is fork tender.

Add one cup (240 ml) of the vegetable stock, partially cover the pan and cook until the vegetables are very soft.

In a covered soup pot, simmer the onions, garlic, serrano, and salt in 1 cup of the vegetable stock for about 10 minutes or until the onions soften.

Add the cooked leeks and potatoes with their cooking liquid and an additional 1/2 cup (120 ml) of vegetable stock and continue blending until smooth.

Add the vegetable stock and cook until the meat turns tender.

Cover the ingredients with the vegetable stock then cover the pan and leave to simmer until the lentils have softened which normally takes 12 - 15 minutes.

Add hot vegetable stock and allow to cook for another 10 minutes (or according to packet instructions) until the couscous is cooked through but al dente.

I remember watching my mom brown sausage and cut vegetables, then pour all the ingredients into a big stock pot and simmer them all day long, stirring and tasting, until it was perfect.

Until then, I'll continue stocking up on frozen vegetables.

Add the chicken stock, cover the pot and let simmer until the potatoes and other vegetables are very soft.

In a blender, combine the tofu and the vegetable stock (which should be cool) for at least 5 minutes until very smooth.

Take the lid off and add the coconut aminos, coconut milk, garlic powder and stock and let simmer for 5 - 10 more minutes or until vegetables are softened.

Add the 2 cups (500 ml) strained stock or vegetable broth, whisking, until it simmers and thickens slightly.

Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.

Add 2 1/2 cups of vegetable stock into the pan and let it simmer between 15 - 20 minutes until the pumpkin is soft, then turn off the heat and let it rest for about 5 minutes

In a large frying pan, saut vegetables with any stock or soy sauce about 8 - 10 minutes until tender.

Heat 1 tablespoon of vegetable stock in a medium (3 to 4 quart) dutch oven or stock pot over medium until until it begins to simmer.

1 cup minced vegetables, such as onion, carrot, rutabaga, celery root, and turnip 1 - 2 tablespoons stock or soy sauce to saute the vegetables until tender 1 tablespoon seasonings or spices 1 cup okara 3 - 5 tablespoons flaxmeal, garbanzo bean, amaranth or rice flour flour or oat flour as needed to thicken crushed rice crispies, corn flakes, bread crumbs to coat (Optional)

Pour in the white wine or vegetable stock, whisking continuously, and cook until thickened.

To microwave, reduce stock to 4 1/2 cups, place ingredients in a bowl and cook on HIGH (100 %) for 15 minutes or until vegetables are soft.

I've been cooking for a long time and until now had never made a bona fide vegetable stock.

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

Add 400 ml each of coconut milk and vegetable stock and cook for 15 minutes until soft.

Stir in CHILI POWDER; heat a few seconds until fragrant; add VEGETABLE STOCK, LENTILS, WHOLE PEELED TOMATOES with juice, TOMATO PASTE, CRUSHED RED PEPPER, SALT, BLACK PEPPER, COCOA POWDER, and BAY LEAF; stir to combine; bring just to a boil.

Add the parsnip, apple and curry powder and stir so everything is coated, cook for 1 - 2 minutes then add the vegetable stock and simmer for 30 minutes, until the parsnip is completely soft.

Add the sweet potato, vegetable stock, crushed tomatoes and tomato paste, simmer for 30 minutes until the sweet potatoes are cooked.