Sentences with phrase «water over the vegetables»

Not exact matches

Combine soup mix and water in a bowl and pour evenly over vegetables.

* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger

In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

In a large pot on the stovetop over medium - high heat, pour in 1 cup of the vegetable broth or 1 cup water and 1 bouillon.

Add enough purified water to just cover the vegetables, and bring everything to a boil over medium high heat.

Add the vinegar and the remaining 1 cup of water to the salty water, and pour the brine over the vegetables.

Ingredients: 2 Tablespoons vegetable oil 4 Tablespoons Bigfat's 3o8 hot sauce 2 cups jasmine rice 3/4 cup coconut milk 2 1/2 cups water 1 pinch salt, to taste Prep Time: 7 mins Total Time: 32 mins In saucepan over medium low heat, add vegetable oil, 308 hot sauce.

When noodles are ready, pour over vegetables in colander and drain water, while rinsing with cold water at the same time.

Melt 3 ounces (90 grams) of chopped white chocolate and 1 teaspoon of vegetable shortening in a small metal bowl placed over a saucepan of simmering water.

Bring the vegetable stock or water up to a boil over high heat.

An easy — and almost totally hands - off — way to season your skillet is to scrub your skillet with hot, soapy water, then dry and rub shortening or vegetable oil over the skillet with a paper towel.

Place it into a small saucepan with vegetable broth or water, set over high heat and bring the liquid to a boil.

1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

For a yummy sauce over vegetables, thin with water or vegetable stock to desired consistency.

I didn't boil the vegetables but threw everything in a colander and poured a kettle of boiling water over them.

With any leftover beets, you can re-wet them with water and rub over the other vegetables to dye them more pink.

Combine the chicken, vegetables, pasta, and alfredo sauce in the pot used to cook the pasta and toss over low heat until evenly combined, adding reserved pasta water as / if needed to reach desired consistancy.

At Mud Hen Water in Honolulu, chef Ed Kennedy roasts seasonal vegetables over kiawe wood, or Hawaiian mesquite, in his wood - burning oven.

Add the Sliced Onion to a large pot with a splash of water, oil, or vegetable broth, and cook over medium - low heat until translucent.

Cook over a low flame, adding water as needed, until all vegetables are tender and cooked through (about 20 minutes).

Melt the chocolate and tablespoon of vegetable oil using a double boiler (or a bowl over a pot of water, if you're like me).

Pour about a half cup of water or vegetable stock over the squash and cover the dish with foil.

Combine vegetables, butter, honey, a generous pinch of salt, and 1 cup water in a large sauté pan or saucepan over medium - high.

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.

If you have a gas stove, you can roast the peppers by placing them directly over the flame and using your handy tongs to flip until charred on all sides.If you wish you can saute the onion, celery, garlic, and Italian Spice mix, in 1 1/2 tablespoons of olive oil before adding the water or vegetable stock.

Whisk vinegar, agave, and 1/2 cup water in a measuring glass; pour over vegetables.

Melt the dark or milk chocolate and 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water.

Melt white chocolate and 2 teaspoons of vegetable oil in a heatproof bowl placed over a saucepan of simmering water.

Cooking the chicken and vegetables first, then adding water and wine incorporates all the left - over goodies into the sauce (the technical culinary term for these flavored bits is fond).

Add the water to the vegetables, place over medium - high heat, bring to a simmer, and cook for 5 minutes.

Some fruits and vegetables contain over 80 % of water.

Carefully add in the vegetable broth or water along with the barley, diced carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and bring to a slow simmer over medium heat.

Your Choice Combo Dish: (for babies over 8 months) 1 cup cooked, cubed or diced meat (cut off fat) 1/2 cup cooked rice, potatoes, noodles or macaroni 2/3 cup cooked, diced vegetables 3/4 to 1 cup liquid (formula, broth or water)

Combine soup mix and water in a bowl and pour evenly over vegetables.

During the long dry season farmers here depend on irrigation to water their vegetable crops, growing lettuce and tomatoes, green beans and onions, mangos and melons for urban markets all over the country and for export to Europe.

In addition to saving 42 million gallons of water over the course of the year, the school had $ 42,000 more in its pocket by the end of the experiment — which it plans to spend on more locally grown fruits, vegetables, legumes, and organic pastured beef.

Steam vegetables by adding a tiny bit of water to a saucepan over medium heat.

To make steamed veggies more exciting: - Add 2 bay leaves or 1 teaspoon cumin seeds to the water - Sprinkle greens with toasted pumpkin, sesame, flax, or sunflower seeds, almonds, or walnuts - Sprinkle greens with fresh herbs: mint, dill, basil, parsley, cilantro, scallions - Use tamari soy sauce or umeboshi vinegar to add extra flavor - Squeeze fresh lemon juice over them Blanching, or quick boiling, is another way to prepare vegetables quickly and «cleanly.»

Wild vegetables grow all over the earth and in the water.

When the water has reached a rolling boil, place the steamer basket over top, cover with the lid, and steam for about 5 minutes, until vegetables are just tender.

Add water and cover skillet, then cook over medium - high heat until vegetables are tender, 5 to 8 minutes.

In a large skillet, cook the onion and poblano pepper over medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, 7 to 8 minutes.

With new years over its time to say hasta la vista to the Champagne, pastries and caffeine, and hello to green juices, vegetables and water.

Add vegetable broth and water and bring back to a boil over medium - high heat.

2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste

Place chopped white chocolate and 2 teaspoons vegetable oil in a large heatproof bowl, and set over a medium saucepan of simmering water.

Sometimes, she suggests, it's knowing the little tricks that can highlight what's best in a vegetable, and sometimes it's knowing when to leave well enough alone — sprinkle tamari and sesame oil over quickly steamed baby bok choy, braise cabbage in an inch of water with a knob of butter, roast all the ingredients for Tomato and Vegetable Soup on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or peaches and a squeeze of lime juice for a sensational summvegetable, and sometimes it's knowing when to leave well enough alone — sprinkle tamari and sesame oil over quickly steamed baby bok choy, braise cabbage in an inch of water with a knob of butter, roast all the ingredients for Tomato and Vegetable Soup on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or peaches and a squeeze of lime juice for a sensational summVegetable Soup on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or peaches and a squeeze of lime juice for a sensational summer salad.

It can last over a year in any soils or waters and not even washing your hands or garden vegetables in bleach will destroy the oocysts.

These juicy, delicious vegetables are well over 90 % water, low in calories, and high in the fiber that Americans so desperately need.