Sentences with phrase «with generous pinches of salt»

Sauté the leeks and poblanos with generous pinches of salt and pepper.

Season with generous pinches of salt and pepper.

Add the shallot, zucchini, squash, and red pepper along with generous pinches of salt and pepper.

Sprinkle with a generous pinch of salt before you remove the pan from the grill.

saute the onions until translucent, with generous pinch of salt / pepper.

If the curry powder / paste doesn't contain salt, season with a generous pinch of salt.

Season with a generous pinch of salt.

Next, fry up the egg, sunny - side up and seasoned with a generous pinch of salt and pepper and once the bottom is nicely crunchy, cover the pan with a lid to steam and cook the top faster.

Season with a generous pinch of salt and a few grinds of black pepper.

Add sweet potatoes, and season with a generous pinch of salt.

Sprinkle with generous pinch of salt and a small pinch of pepper across skewers.

Season with a generous pinch of salt and pepper.

Discard rosemary sprigs when done and season to taste with a generous pinch of salt and fresh pepper.

Drizzle everything with olive oil, sprinkle with a generous pinch of salt and toss to coat everything.

Season with a generous pinch of salt and cover pot, leaving lid slightly askew.

Lightly whisk your eggs with a generous pinch of salt in a medium bowl, while the radishes are cooking.

Drizzle everything with olive oil, sprinkle with a generous pinch of salt and toss to coat everything.

Sprinkle with a generous pinch of salt each.

Right, you might want to take this one with a generous pinch of salt - but an image that's appears to show the exterior styling on the new Saab 9 - 3 has apparently leaked onto the internet.

Step 2) To make the spice mixture for the fish, combine the chilli powder, cumin and turmeric with a generous pinch of salt and pepper.

Add the sliced onions with a generous pinch of salt and soften over a low heat for 20 minutes.

Not exact matches

1/2 cup kernels (organic arrowhead mills) 2 TBL canola oil (or anything neutral with high smoke point, like grapeseed or sunflower seed) generous pinch of saera's seasoning salt, regular salt is fine but this seasoning has bite to it

Directions In a food processor, pulse the fruit with the sweetened condensed milk, vanilla and a generous pinch of salt until the fruit is finely chopped.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

Drizzle with olive oil, add in the whole thyme sprigs, drizzle with maple syrup and pour in the cinnamon whiskey and a generous pinch of salt.

Toss potatoes with 1 tablespoon of olive oil and a generous pinch of salt.

On a baking sheet lined with parchment paper, toss grapes with oil, vinegar and a generous pinch of salt.

Toss carrots and beets with 1 tablespoon olive oil and a generous pinch of salt in a large baking pan.

Pour into a small saucepan, along with the water, almond milk, 1 tablespoon of the honey, cinnamon and a generous pinch of salt.

Combine a generous spoonful of salt with a pinch of cayenne on a small plate.

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

Drizzle with 1 1/2 tablespoons olive oil, and add the cumin, paprika, and a generous pinch of salt and pepper.

Season with a pinch of white sugar, a generous pinch of sea salt and some freshly cracked black pepper

Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (generous pinch) of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or walnuts), divided

For the chowder: * 1 - 1 1/2 pounds salt cod (preferably made with sustainable cod), soaked for 24 - 48 hours (change the water several times during the soaking period) * 1 large fennel bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like) * 1/4 cup extra virgin olive oil * 1 generous pinch of saffron threads * 1 medium onion, peeled and chopped * 1 cup trimmed, cleaned and chopped leeks * 3 cloves garlic, peeled and slivered * 1 cup Tuscan kale, finely shredded * pinch of fennel pollen * 28 oz.

Add the potato cubes to a medium sized bowl, the finely diced shallots, a generous pinch of freshly chopped parsley, 1 teaspoon of sherry vinegar, 3 tablespoons of extra virgin Spanish olive oil, season with sea salt and freshly cracked pepper, and toss everything together

Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt

Combine wheat berries with 3 cups of water and a generous pinch of salt.

Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork

Next add 1 teaspoon of dried thyme, a generous pinch of freshly chopped chives, season with sea salt and freshly cracked black pepper, and mix it all together

Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together

I reached for it while making an off - hand weeknight side dish of whole carrots roasted with gobs of freshly grated ginger, a generous pour of olive oil, pinches of kosher salt and fresh ground pepper.

* To cook millet: Combine 1/2 cup / 100 g millet with a few generous pinches of salt and 1 cup / 240 ml water in a small saucepan.

Beat butter, confectioners» sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy.

Remove from heat and mix with 1/4 cup of the toasted pumpkin seeds, a small drizzle of olive oil and a generous pinch of sea salt.

Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water.

While bread is baking, toss mustard greens in a medium bowl with lemon juice and a generous pinch of salt.

Remove beans from heat; season with several generous pinches of salt and add remaining 1/4 cup oil.

Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork.

Mix them with corn kernels, tarragon, and a generous pinch of coarse sea salt, leave to soften.