Sentences with phrase «vegetables until vegetables»

Reduce heat to a simmer and cook the vegetables until vegetables are tender - 20 - 30 minutes.

Not exact matches

I loved it until I discovered fruits and vegetables and learned to cook them.

Chris took what appeared to be a stainless steel toothpick and deftly moved small bits of vegetable an eight of an inch here, an eight of an inch there... until, satisfied, he placed it on the shelf for a server.

Once coated, roast in the oven for about 20 minutes or until vegetables are as tender as you like them.

The manure which is applied to a vegetable garden in the spring may not be broken down into organic form by soil bacteria (and therefore available to plants) until midsummer.

So until people stop listening to dessert, and eating their vegetables and lean mean — metaphorically speaking — you'll won't have as much of the music you're looking for.

Continue to simmer on a low heat for about 5 minutes or until the all of the vegetables are fully cooked.

Uncover and continue to bake for another 25 - 30 minutes, until all the vegetables and lentils are soft and cooked throughout.

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.

Roast the vegetables in the oven for 45 - 50 minutes until cooked through, adding the courgettes half way through.

Increase the temperature to 400 degrees F. and bake until the fish flakes easily and the vegetables are tender.

Add in asparagus, snow peas and green peas, sauté until vegetables are bright green, for about 4 - 5 minutes.

Reduce heat to a strong simmer and cook vegetables for 10 - 15 minutes, until soft throughout, adding salt towards the end.

Adjust the heat to establish a strong simmer and cook, partially covered, for about 20 minutes, or until vegetables are soft throughout.

Stir this mixture until the vegetables begin to soften then add the tomatoes with chiles, the crushed tomatoes, the Guinness and the Worcestershire Sauce.

Saute on medium heat until the vegetables are soft then add the turmeric, cumin, curry powder, parsley, tarragon, and cinnamon.

Place the vegetables in a greased ovenproof dish and bake in the oven for 30 - 35 minutes or until the tomatoes and bell peppers are soft, golden and have slightly burnt edges.

Once cooked, remove the vegetables from the oven, let them cool, and store refrigerated in an air - tight container until ready to use.

While the vegetables cook make the pesto; simply add all of the required ingredients to a food processor and blend until smooth, adding as much water as to your taste.

In a large pot, heat the vegetable oil and saute the onion, garlic, and carrots until the carrots are soft.

I know it's hard to believe that you can use a simple vegetable to create pizza, I would never have thought it was possible either until I tried it, but it really makes a deliciously crispy base.

Sauté over medium flame until the vegetables are softened and have given over most of their moisture to the roux.

In an upright blender, combine 1/3 of the amount of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, 1/2 cup salsa, and 1/4 cup vegetable broth or water until smooth.

Add the potatoes and carrots and continue simmering until the vegetables are nearly cooked through.

Add the onion and sweet potato and cook, stirring occasionally, until the sweet potato is cooked through, adjusting the heat as necessary so the vegetables brown nicely but do not burn (15 - 20 minutes).

While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium - low until meat is brown and cooked through.

Add the onions, carrots, and garlic, and sauté, stirring occasionally, until the vegetables are tender, about 5 minutes.

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

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

Toss the vegetables until they're evenly coated in oil and spices.

Bake in the preheated oven for another 12 - 14 minutes, until cheese is melted and browned and the vegetables are tender.

Cover, reduce heat to medium - low, and simmer 20 minutes, or until vegetables and quinoa are tender.

Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated.

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

In wok or large skillet heat 1 tablespoon vegetable oil over medium - high heat 1 minute until hot.

Toss in corn, chickpeas and steamed green vegetables, and continue to cook until all heated through.

The water should reach until about 2 inches below the bottom of the vegetable steamer.

Add bell peppers and onion to sausage and garlic, cook on low - medium heat until vegetables are tender, about 10 - 15 minutes.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

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

Roast the vegetables for 30 - 40 minutes, stirring once or twice (every 15 - 20 minutes or so), until the vegetables are soft and browned on the edges.

Add chicken sausage and pepper - onion mix; cook, stirring occasionally, until the vegetables soften, 3 to five minutes.

Over medium high heat, saute spring vegetables and onion about 5 minutes or until the vegetables are almost tender and the onion softens; pour sauteed mixture into prepared pie plate.

In a blender or food processor, puree them with vegetable broth, miso and cornstarch until very smooth.

Cook the vegetables, stirring occasionally until slightly softened, about 6 to 8 minutes.

Add no more than a tablespoon of vegetable oil and allow it to heat until almost smoking.

This Shrimp Creole begins with the trinity of vegetables — chopped onions, celery and green bell peppers simmer on the stove until the onions soften.

Bring the mixture to a boil, cover back, simmer for 15 minutes until all vegetables are tender.

Broil the vegetables until the tops are charred, 10 to 12 minutes.

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