Sentences with phrase «water wilts the spinach»

The hot water wilts the spinach, then you can toss it all in to the mix together and skip a step!

Not exact matches

Apples can be a bit weird texture wise when smoothied so I think I would leave those out and just blend the pear, avocado and spinach with a little water in a blender, you may want to add some dates to sweeten it as it will be quite savoury without the fresh juice.

I then add spinach to up the green goodness, coconut water as a base and a little bee pollen for a delicious flavour — but if you don't have been pollen, don't worry, it will be delicious without it and you can always add a little raw honey instead.

Add the pasta, pesto, reserved cooking water (about 1 cup) and remaining spinach to the pan and toss to combine and wilt the spinach, 2 - 3 minutes.

I used light mozzerella cheese, and just wilted the spinach in a tiny bit of water.

When some water flicked onto the skillet sizzles, add the spinach and toss until wilted, about 2 minutes.

Use a slotted spoon to remove the wilted spinach and parsley to a bowl of ice water.

Cook the spinach in boiling water until it is wilted (only a minute or two).

The fresh spinach leaves are wilted in a pan on the stove, then the excess water -LSB-...]

Meanwhile, in a large skillet, steam the spinach with just the water clinging to the leaves until just wilted, then drain.

In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.

Add the spinach (make sure it has been thawed and the water squeezed out) and saute for several minutes until all the moisture has cooked off (it will begin sticking to the pan).

Even about half the water from the pot should be enough to entirely wilt the spinach.

Drain off any excess water from the mushrooms then stir in the spinach and allow to wilt.

Place the spinach in a small pan over a medium heat along with 1 teaspoon of water, then cover and cook for 3 minutes or until wilted.

Then add the soft greens like spinach, kale and fresh herbs into the soup and they will blanch in the boiling water.

Make sure that there is no water left while steaming spinach, otherwise your pate will be runny.

I saw a great idea on another site — instead of wilting the spinach in the pan, just toss the fresh spinach in your strainer before you pour the boiling water and pasta into it.

It isn't game day without Buffalo wings and spinach - artichoke dip, so this year, we've decided to combine our favorite apps into a Buffalo spinach - artichoke dip that will blow all other apps out of the water.

Place the spinach / greens in boiling water until wilted, a minute or so.

1 lb dried white beans pre-soaked over night, or two cans of white beans, rinsed and drained 2 tablespoons of olive oil 4 leeks, chopped 2 garlic cloves 2 teaspoons ground cumin 2 teaspoon paprika 2 bay leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach leaves Salt and pepper to taste 4 - 6 cups of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid

Back at home and a little ways from a Chinese supermarket where I could pick up water spinach or Chinese broccoli (which you'll also often find paired with lap cheong), I've taken to making this with other hardy leafy substitutes and found that ribboned kale works beautifully, tender when steamed but with a nice bite.

If you happen to have water spinach or Chinese broccoli on hand, separate the stems from the more tender leaves, chop the stems into bite - size pieces, and cook the stems first, for an extra 2 - 3 minutes, before adding the leaves — the leaves will cook faster than the tougher stems.

Squeeze excess liquid from bok choy and spinach (they hold a lot of water, which will dilute the dressing!).

Meanwhile, cook spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds.

Cook spinach in a large pot of boiling salted water just until wilted and bright green, a matter of seconds.

Plunge spinach into boiling water until wilted and drain well to remove excess liquid.

if you are using fresh spinach, throw it into a dry skillet heated to medium - low and let the water steam off until it wilts.

-- Pour boiling water over your spinach in a large bowl and leave until it's wilted (or defrosted) then drain thoroughly.

Fresh pressed juices and smoothies available at the stadium will include the Carpe Diem made with carrots, cucumber, apple, ginger and lemon; the Love Greens with cucumber, apple, celery, pineapple, ginger, spinach, kale and parsley; the 34 Smoothie made with banana, cinnamon, almond butter, almond milk, vanilla extract; and the Tropical Breeze with pineapple, banana, strawberry, yogurt and coconut water.

Be thorough and use some muscle; water from the spinach will make the dip thin and runny (not what you want).

Boil 2C Water (including the reserved mushroom soaking water), add ginger, sliced mushrooms, carrot and spinach and cook for 1 minute to wilt the grWater (including the reserved mushroom soaking water), add ginger, sliced mushrooms, carrot and spinach and cook for 1 minute to wilt the grwater), add ginger, sliced mushrooms, carrot and spinach and cook for 1 minute to wilt the greens.

Place the leaves in a cooking pot, but don't add any cooking water — the spinach will cook adequately in the water left clinging to the leaves from the washing process.

Place a steamer basket over a pot of boiling water to cook the kale, spinach, or your choice of dark green leafy veggie until they're wilted.

FOR THE CHOPPED EGG & SPINACH Add 1 egg per bowl you'll be serving in its shell to a pan of boiling water and simmer for 9 minutes.

1 pound fresh baby spinach, steamed to wilt, and squeezed to remove all excess water (or frozen, defrosted, and squeezed)

Try a smoothie made with baby spinach, banana, and your favorite protein powder (try water or unsweetened coconut water as your liquid base) so you'll at least have a balanced meal to sip on as you go about your morning.

If using fresh spinach, cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted.

Once the pasta is in the water add the spinach to the sauce and wilt in.

By using, frozen bananas and frozen spinach, you will get an amazingly creamy, cold, and thick smoothie that doesn't taste watered down because of the added ice.

I change up the frozen fruit in the smoothie (I'll use frozen mangos, pineapple, strawberries... for leafy green I may use a combo of baby spinach, kale, chard); here is an example of a smoothie I made today: 3 cups baby spinach, 1.5 cups of frozen berries (strawberries, blueberries, raspberries, blackberries), 2 apples, 2 pears, ground flax seed and chia seeds, 2 bananas, 2fl - oz of almond milk +2 fl - oz of spring water.

1 cup organic frozen berries 2 cups fresh spinach 2 tbsp of hemp seeds 2 cups water 1/4 inch ginger - root, or to taste (I will usually grate mine into the blender first.)

You can drench a potato with water and scrub it clean without damaging the inside, but wash and dry spinach thoroughly and the leaves will shred up and fall to bits.

What You'll Need: 1 cup water 1 cup ice 2 handfuls spinach 1 tablespoon chia seeds 1 orange slice 1 small piece of ginger (like 1/4 ″) 1/4 cup cucumber slices 1 handful blueberries 1 handful raspberries 2 celery stalks A few... View Article

You then add spinach to up the green goodness, coconut water as a base and a little bee pollen for a delicious flavour, but if you don't have been pollen, don't worry, it will be delicious without it and you can always add a little raw honey instead.

Spinach and raspberries are some examples of fruit and vegetables that have high water content and that your bunny will absolutely love.

But almost two months after Hurricane Harvey and historic flooding totaled many of their homes and damaged their water spinach greenhouses, the farmers are still recovering, worried about what will happen to their way of life.

3 Meanwhile, in covered skillet, steam spinach with 1/4 cup water, stirring occasionally, just until wilted.

My favorite go to meal when entertaining with little to no time for prep: Appetizer: Hot Artichoke Spinach Dip, celery sticks and broken up Lavosh (I buy the lavosh if I'll have limited time) Salad: Large green salad with tomatoes, thin sliced red onions, black olives, parmesan cheese and italian dressing Main Course: Mix of Cheese and portabello stuffed tortellini (Buitoni's refrigerated, takes just a few minutes in boiling water!)