#SAUTÉED

[loveformybelly]

Vegan bolognese spaghetti with sauteed eggplant on top! Really delicious! 😍

[kanalfanal]

mariskosas

[victhesmallestclown]

Yall i know i said this so many times but if I knew how to use IbisPaint yall would be COOKED

[r0semultiverse]

Sauté sounds like a name rather than a food addition/process to me.

[joffyworld]

Wow this is

INCREDIBLE

hyperfixation acquired

[happi-meals]

Used a really nice skillet pan I bought from an estate sale for the first time last night to cook dinner: 2 turkey burger patties and sautéed tomatoes and onions on a bed of rice with a side of collard greens I prepped and froze last year.

Very filling. Tho I think next time i wont use the lid for a burger. It was pretty juicy but cooked a lil longer and also how Im not used to. I prolly juse dont have a big enough stove eye for such a large skillet lol. Turned out crispy and well done like I enjoy tho.

I oolishly tried to defrosg the collards in the skillet but that took too long so when I finished heating it in the microwave, my burgers and other veggies got kinda cold lol. Was all still very good tho. A late dinner but a needed one. That was one of my only meals lol.

I havent been cooking like I really like because im battling cleaning in my house rn. Its so terribly messy and is a bit overwhealming rn. But! I managed to clean most of my sink out and clear parts of my counter which made the idea to cook moe comfortable. I also washed most of my dishes too. So next week when the farmers market comes again, ill get some kale to prep. I miss kale so much and its nutritionally dense. I can prep and freeze it and use it in soups.

[sheikh-n-bake2]

Dinner

[sassytreeruins]

Yummy 🤤

Tomato soup lovers rejoice! 🍅 This version roasts and sautés all the ingredients to lock in deep flavors with hints of ginger and maple syrup, finished with super creamy soy skyr, a thick filtered yogurt 🍂🍁

[udo0stories]

  Presenting our newest and favorite way to consume greens: tamari, sesame, and garlic-seasoned sautéed Swiss chard. These salad greens are so simple to prepare, but they taste as good as they would at a restaurant. It only takes one pan, five ingredients, and fifteen minutes. When paired with Asian-inspired entrées, this adaptable and nutrient-dense side dish works well as a simple meal when combined with rice and your preferred protein. Let us cook some luscious greens! To make these easy, savory greens, first sauté garlic until fragrant in toasted sesame oil. For an extra spicy, gingery kick, feel free to add ginger and red pepper flakes! We endorse them. The leaves of the Swiss chard are then chopped. You can use the stems as well, adding them sooner to ensure they become tender, but using just the leaves yields a more tender, delectable result. Tamari and water are the last ingredients. These greens have an Asian-inspired flavor profile that is enhanced by the addition of tamarind, and cooking them for a longer period of time makes them very tender and fully absorbs the flavors. Although the ingredients in this recipe are frequently found in Chinese and Japanese cuisine, it should be noted that it is not specifically inspired by any one dish. We would be delighted to hear about any similar dishes you may know of in the comments section! We sincerely hope you enjoy our sautéed Swiss chard! It's TentativesavoryGingery and garlickymildly hotEasy & quick& incredibly adaptable! We love these greens with rice and tofu for a quick dinner (a new recipe is on the way!). They would also taste great with our Easy Baked Chicken Breasts, Crispy Skin Salmon (Perfect Every Time), or Crispy Baked Gochujang Tofu (Korean-Inspired). More Delicious Ways to Prepare Greens Tell us if you give this recipe a try! Do not forget to rate it, comment, and tag @minimalistbaker on Instagram. Salutations, companions! Time for Preparation: 5 minutesminutes Cooking Duration: 10 minutesminutes 15 in total time minutesminutes There are two servings. Course-Side Asian-Inspired Cuisine Not Freezer Friendly Does it hold up? Two to three days Cook Mode Prevent your screen from going dark 2–3 tsp. oil from toasted seeds Two minced or pressed garlic cloves 1 tsp. finely chopped (optional) ginger 1/4 teaspoon red pepper flakes (do not add if you are not a spicy person) 1 bunch (about 5–6 cups or 180 g) of Swiss chard leaves*, stems removed and leaves coarsely chopped 2 to 3 tsp tamari (check for gluten if necessary) one-fourth cup water Place a big skillet with a rim over low to medium heat. Cook the garlic, ginger (if using), and red pepper flakes in the sesame oil (starting at the lower end of the range) for 2-3 minutes, or until fragrant and lightly sizzling, taking care not to burn. Reapply the extra oil as necessary. Turn the heat up to medium and add the Swiss chard. In order to coat the greens in the oil and garlic mixture evenly, mix well. Add the tamari and toss to coat the slightly wilted greens. To prevent sticking or burning, add the water, cover, and reduce the heat to low. Simmer for 8 to 10 minutes, or until the greens are soft and dark in color and the water has mostly evaporated. Taste and adjust, adding more water if the greens need to cook longer, or more tamari for saltiness and flavor in general. Eat it warm with rice and your preferred protein or with Asian-inspired main courses. Though leftovers keep in the refrigerator for two to three days, they are best when fresh. Here, the greens would work! Cooking spinach will happen more quickly. You may need to cook kale, mustard greens, or collard greens longer and with more water.*If you would like to use the stems, add them in step 1 and increase the cook time in step 3. We found that the texture of the chard leaves was better without them.*Nutrition data is an approximate calculation made with less sesame oil and without optional ingredients. One serving is provided.

66 calories: fat: 4.8 g, protein: 2.5 g, and carbohydrates: 4.8 g 0.7 g of saturated fat 2 g of polyunsaturated fat 1.8 grams of monounsaturated fat Trans Fat: N/A Zero milligrams of cholesterol 528 mg of sodium, 369 mg of potassium 1.6 g of fiber 1.2 g of sugar, 929 IU of vitamin A 28 milligrams of vitamin C 53 mg of calcium 1.8 mg of iron  

[chefivlife]

Title: Mastering the Art of Sautéing: A Culinary Adventure

Sautéing is a versatile cooking technique that can elevate your culinary creations to new heights. Whether you’re a seasoned chef or a beginner in the kitchen, learning how to sauté will open up a world of delicious possibilities. In this post, we’ll walk you through the basics of sautéing and provide some examples of dishes from various cuisines where this technique shines. What is…

[dog-walks-plants]

Simple and Delicious Chicken, Vegetable, and Rice Bowl

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[joffyworld]

AHHHHH SO GOOD ELIZA IS LEVELLING UP THE COOKING

Page 2... Colored

AND YES IN THE DARK SHAMURA'S PUPILS ARE VIOLET AND SHIMMER

I find it funny to look at the different stages of this page. I can still

[ourlittlechateau]

Sautéing food is method of cooking that was invented in France. Sautéing is when you lightly fry food in a pan on high heat. This method makes the food crispy on the outside and soft on the inside and was invented in the 1800s. There are many different methods to sautéing food, some are healthy and some are not as healthy but they all taste just as good. The method below is a steam and sauté method which using less oil in the frying process, different degrees of heat, and can be used on different types of potatoes. It is especially effective with potatoes that take longer to cook. If you would like to try this recipe click the link below