Sentences with phrase «water over the broccoli»

The lemon zest added brightness to the flavor, and the method of pouring the pasta water over the broccoli was a great time saver.

Not exact matches

In 3 - quart saucepan over high heat, in 1 inch boiling water, heat broccoli to boiling.

If you prefer cooked broccoli, cook the broccoli with water over stovetop until soft.

Add the broccoli and a small amount of water (just enough to keep the pan moist) and sauté over medium heat, stirring frequently, until bright green.

Combine broccoli, onion, and 1/4 cup water in a saucepan, cover and cook over medium heat 6 to 8 minutes.

For the broccoli, in either a steamer basket over a boiling pot of water or in a microwave - safe bowl, steam the broccoli for 5 minutes, or until the stems are easily pierced with a fork.

Bring a kettle of water to a boil on the stove and pour over the broccoli rabe.

In a large saucepan, cover and steam the broccoli with 2 tbsp water over medium heat.

Place the broccoli in a steamer basket set over water and steam, covered, until just barely tender, about 3 to 4 minutes.

Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.

Place the zucchini and broccoli florets in a steamer pot over boiling water, steam for 5 minutes and allow to cool.

I am having a debate with a person who is vegan and she brought up this link, http://oxalicacidinfo.com/ We are debating over is it safe to reuse the water from our steamed or boiled veggies, like broccoli, spinach, or oxalate cauliflower, brussel sprouts, and kale also release toxins into their cooking water.

In a wok over high heat, add a Tbs of coconut oil, add broccoli and cauliflower, sprinkle with salt and pepper, toss until crisp, add a Tbs or two of water, put lid on wok and let steam for a few minutes.

(If you weight a head of broccoli, it may come to over a pound (454g), yet looking at the label you only see about 30 - 50 nutritional grams; after factoring out the water content, the difference not accounted for is the cellulose / hemicellulose content)

Choose water over wine (hard) and broccoli over Oreos (harder).