Sentences with phrase «when cooking green»

Of all of the cooking methods we tried when cooking green peas, our favorite is Healthy Sauté.

As when you cook greens, the volume reduces greatly.

I like to use a splash of bone broth when I cook greens.

Not exact matches

Red lentils are a little different to their green, brown and black friends in that they don't hold their shape at all when cooked.

I love jade rice, a pale - green rice, dyed with bamboo juice, which gets soft and chewy when cooked, and tastes amazing.

The advantage of having that basket is that you can just lift it out of the Instant pot when the green beans are done cooking, and rinse the cooked green beans until cold running water directly in it (no need to drain the green beans and no need for a separate colander).

When I would cook it for my Momma, I would cut up a green tomato and add in with the okra.

The soup will be ready when the collards are cooked through, bright green + wilted.

When cooked, spoon the chicken over hot rice or noodles and sprinkle with the green onions.

But variety is key when it comes to a healthy diet and Greens 24/7 has been pushing me to go beyond the familiar and cook with vegetables I don't use often enough.

The sorrel will lose it's bright green color when cooked but still adds a little lemony punch to the flavor.

When the egg starts cooking I add few chopped onions, tomatoes (very few or it can get watery), diced green chillies and cilantro before sticking the roti on top.

Variations: Add 2 cups coarsely chopped fresh baby spinach when cooking the vegetables; substitute chopped green olives for the kalamata olives; top with shredded fresh basil leaves.

When hot, add the swiss chard stems and green onions; cook until slightly softened, about 2 minutes.

When all greens have been added, cook, stirring frequently, until tender and mixture is almost dry, 4 - 5 minutes.

I had asked above about cooking the greens for slightly less time and it turned out about right when I did — I used scallions (no leeks in the fridge!)

Also, sardines in tomato sauce (spicy and plain both work) are marvelous when cooked with two or three times as much broccoli or mild greens and maybe more tomatoes.

Note: I'm combining two different types of apples, green tart wich are super crisp and hold their texture when sautéed, and the Braeburn wich are sweet and fragrant and wich also hold their texture when they are cooked.

I cook quinoa on the stove (in water, broth, lemon juice, or whatever I have) and when almost all the water is gone and it's simmering, I add my greens on top with salt (typically kale).

Green lentils keep their shape when cooked, but don't need soaking, which is great since I -LSB-...]

The great thing about eating a Whole Food Plant Based Diet is that I get plenty of protein when I eat my cooked beans (1 cup cooked beans = 15 grams protein) and my nuts and seeds (15 grams = 1 cup walnuts or 1/2 cup sunflower seeds), and my dark leafy greens (11 grams per 100 calories).

I don't recommend using a different type of lentil in this recipe, as green and brown lentils take longer to cook when compared to red lentils.

When quinoa cooked through add quinoa to the pan with the veggies and add lemon juice, pesto, basil and green onions.

Consequently, lentilles du Puy have less starch than other green lentils, so they don't get all mushy and muddy when cooked like those hippy - dippy soups people used to make.

Carefully turn the onions over and around as they cook in the butter and when they get some tan coloring to them and a bit crispy on the outside, take them out (I use metal tongs) and add them on top of the green beans.

For his slow - braised beef short ribs with green mole sauce (see the recipe), a whole slab of beef short ribs is covered in a chile powder - and - garlic - spiked liquid and cooked low and slow, then left to sit overnight, so that the meat is extra flavorful and tender when it gets reheated in the green mole sauce.

When the oil is hot, add the capers, garlic, red pepper flakes, red onions and green olives and cook, stirring often, until the garlic is light golden brown and the onions are very soft, 6 to 8 minutes.

Variation: Add a cooked (peeled and diced), medium sweet potato at the end, when adding the greens, for an extra yum factor!

1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish

When all skewers are cooked cut sticks in half and stack on serving platter with a bowl of fresh herb tahini sauce garnished with green onion.

In this recipe, besan dissolved in water, is cooked with onions, green chillies and an aromatic tempering.Tempering is a heart of indian curries and this pitla really tastes great when you add some fresh curry leaves along with garlic.

When cooked, French Green Lentils hold their shape better than other lentils, so they are excellent in soups, in warm or cold salads, and as a standalone side dish or entree.

EVENT: Cooking For The Rents» Friends, Live - in Catering to Earn My Keep VENUE: Phoebe's Parents» Beach House, Martha's Vineyard PARTY SIZE: 6 TYPE: Casual Summertime Dinner Party MENU: Corn Cakes with Lemon Chive Crème Fraiche; Moroccan Bouillabaisse; Cous Cous; Mixed Greens; Peach - Blueberry Pie When I left my job at the beginning of August, I decided to delay reality a bit by joining my parents on Martha's Vineyard for the remainder of summer.

When cooking the chicken, we start with a cold pan because it encourages gentle, thorough rendering of the tasty fat, which you'll use for the bread and greens.

When all the greens are wilted, pour in a cup of cream and cook over low about 5 minutes more, tossing frequently, reducing the liquid a little more.

Fresh green beans and peas are less toxic, and when cooked, are fairly benign.

I added grilled onions cooked in chili powder, green chilis, and added some sliced avocados on top when I was done.

I wanted to find a way to include green onions in this recipe, I liked the roasted green onions from the previous post so much, and I wanted to see how they will be when cooked together with other ingredients.

One of those «killer» recipes that is sure to wow any crowd (especially when they find out how simple it is), this nine - ingredient slow cooker chili relies largely on pantry staples such as canned white beans, chicken broth, and canned roasted green chilies.

Gray Areas: egg yolks, legumes with edible pods (such as green beans and snow peas), walnut oil, macadamia nut oil, grass - fed ghee, and gluten - free alcohol when used in cooking are gray areas.

When the oil begins to shimmer, add the garlic, ginger and green onions, and cook, stirring often, until fragrant, 30 to 40 seconds.

When the oil is hot, add the green onions and cook to wilt slightly, about 2 minutes.

When almost done, throw in a few giant handfuls of arugula and some chopped green onions and cook for just 3 - 4 more minutes until the greens begin wilting.

Cover the pot, and cook covered for 12 - 16 minutes, stirring occasionally (making sure to scrape around the bottom and sides when you do), until the broccoli is bright green and tender, or cooked to your liking.

When ready to use you can break chunks of greens from your bag for use in either your smoothies or cooking.

Here, sliced spring onions add a dose of green, and cubes of cheddar melt and crisp up when you cook the cakes.

When the water comes to a boil, cook the green bean until they are a bit soft, but still with a have a bite.

Kale often retains a bit more texture than some other greens when cooked.

I also added fresh nutmeg, as I always do when I cook with dark greens.

It's the kind of thing you should make only when you come across perfectly fresh, tiny, bright green brussels sprouts - the ones that don't appreciate being cooked to death.