Sentences with phrase «vegetables in a little oil»

Toss the vegetables in a little oil until cooked, but still crunchy.

Sweating is gentle heating of vegetables in a little oil or butter with lots of stirring and turning to ensure that any liquid will evaporate.

Not exact matches

I take any excess vegetables - e.g., spring onions, leeks, green garlic, beets, kale - and combine them in a food processor with some toasted nuts (almonds or pine nuts), a little hard cheese, and some garlic, vinegar, and olive oil (recipe at right).

Then heated little oil in a nonstick pan and flavored it with garlic, later tossed in lots of colorful vegetables and fresh cilantro (because I love the fragrance of fresh cilantro), added protein rich black beans and finished it with a variety of seasonings.

While the zucchini and squash are grilling, whisk together the lemon juice and olive oil, along with a little black pepper, in a bowl that will be big enough for the vegetables.

I ditched the dense butter crust (which after a little research I learned isn't even made with butter, but rather vegetable oil) in favor of my favorite dough.

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.

Toss all vegetables with oil in the prepared pan and season with a little salt and cumin.

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!

I decided to oven roast my diced vegetables with just a little olive oil and seasonings vs. pan frying in butter.

Once the dough has come together, transfer it to a well - oiled bowl, place it in there and brush lightly with a little oil (a neutral vegetable oil spray would work too).

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

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!

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.

Fist cook the seasoned chicken breast fillets in a little olive or vegetable oil, until is white.

Brown the turkey or chicken pieces in a heavy skillet for 10 minutes on each side, adding a little vegetable oil if necessary.

Accompaniment: Sauteed vegetables of your choice (I sauteed shredded zucchini and yellow squash and a little kale in olive oil with minced garlic)

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

To make Spicy Hash, stew vegetables, sprinkled with a little salt, covered, in a little butter and oil until soft, about 10 minutes.

Sautè onions in a little vegetable oil, add carrots and peas and remove from heat as soon as they soften slightly.

Place the potatoes in a baking dish and drizzle with a little vegetable oil.

2) Warm a little butter / vegetable oil in non-stick skillet.

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 servIn 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 servIn 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 servin 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 servin strips of fried egg, chicken, stir well and then serve.

I might used unsweetened apple sauce in place of the vegetable oil to make the muffins a little over 93 calories instead.

The only thing that is missing here from my mom's classic combination is fried garlic (minced and fried in vegetable oil with a little bit of turmeric) and tamarind juice (which she uses in place of citrus often).

Sweat both ingredients in a skillet over medium heat with a little vegetable oil.

To make chocolate glaze, melt a few squares of baking chocolate with a little bit of vegetable oil in a saucepan.

I usually saute my leeks in a little oil and add them to other vegetable dishes with some salt and pepper, but when I stumbled upon this recipe in Vegetarian Times I knew I had to have it right away.

Her fried egg, doused (of course) in olive oil on the stove, has become my Cooking For One staple over the years, paired with whatever fresh, healthy vegetable I can feel least guilty about saturating in yolk and, if I'm feeling daring, a little bit of additional olive oil for good measure.

Add in the tofu with the vegetables, or if you prefer your tofu crisp, brown it separately in a sauté pan with a little oil while the vegetables are cooking.

Brussels sprouts aren't the first ingredient anybody thinks of when they think of Italian food, but this salad takes a basic equation from the Italian kitchen — fresh vegetables, olive oil, and a little bit of Italian cheese — and makes the sprouts work in the context of the cuisine.

Heat a little oil in a large sauce pan and saute the vegetables with the blended base ingredients for 5 minutes stirring occasionally.

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.

It also helps to splash a little of the vegetable oil in to the jar to help the emulsification begin.

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

Cook your burgers on the grill or in a skillet with a little vegetable oil for about 6 or 7 minutes per side.

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.

I used tons of vegetables, little cheese and low fat corn tortillas without dipping them in oil.

These tostadas are pan fried in a little olive oil but also contain lots of vegetables and cooked shrimp.

Grill turnips, turning just until lightly charred, about 2 minutes; transfer to a plate (or, do this step in a hot cast - iron pan with a little vegetable oil).

Cut 2 pounds of boneless pork shoulder into 1/2» pieces, season with salt and pepper, and brown the meat in a large, heavy pot over medium - high heat with a little bit of vegetable oil to keep it from sticking.

To create this salad the root vegetables are roasted in a little oil and freshly ground pink Himalayan salt and black pepper.

Instead, Saffitz starts her cupcake batter by first mixing the dry ingredients with the fat (in this case, butter and a little vegetable oil for moistness) and some liquid (buttermilk) before finally adding the eggs.

In a skillet, sauté sliced onion and carrot rounds in a little vegetable oil until tendeIn a skillet, sauté sliced onion and carrot rounds in a little vegetable oil until tendein a little vegetable oil until tender.

Or to change it up a little bit, you can create a salad dressing by using flax seed oil in place of vegetable or canola oil in homemade dressing recipes.

Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.

Saute your favorite vegetables, whether mushrooms, onions or sliced bell peppers, in a little bit of extra-virgin olive oil.

Pour a little baby oil or pure vegetable oil in your palms and rub your hands together to warm them and the oil.

I like to sweat my vegetables and the barley in a little butter or oil to slightly caramelize the veggies and coat the grain.

Pour a little baby oil or vegetable oil in your palms and rub your hands together to warm them and the oil.