Sentences with phrase «1-1/2 tablespoons olive»

1-1/2 tablespoons olive oil 2 large onions, quartered and thinly sliced 3 to 4 cloves garlic, thinly sliced 1 portobello mushroom, stemmed and thinly sliced, optional 1 large sweet potato One 12.3 - ounce package firm silken tofu 1 teaspoon salt One good - quality 12 - to 14 - ounce pizza crust Dried basil

One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)

Not exact matches

* 1 cup cilantro leaves and stems, plus extra leaves for garnish * 1 onion, chopped * 2 jalapenos * 1-3/4 cups chicken or vegetable broth plus 2 Tablespoons, divided * 2 Tablespoons olive oil * 1-1/2 cups long grain white rice * 2 cloves garlic * 1 teaspoon salt

Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving

You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

1 tablespoon olive oil 1 medium white onion, roughly chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly chopped 4 cups vegetable stock Chopped fresh chives and scallions for serving

5 - 6 medium vine - ripened tomatoes (about 1-1/4 pounds) 2 garlic cloves 1 jalapeno, stemmed and deseeded 1 dried chile de arbol, stemmed and crushed 1 tablespoon fresh lime juice 1-1/2 teaspoons kosher salt 1/4 teaspoon black pepper 1 tablespoon olive oil 2 tablespoons chopped cilantro 1/3 cup finely chopped red onion

Crustless quiche 2 tablespoons olive or canola oil 2 cups cooked potatoes, finely diced or thinly sliced 1/2 small onion, minced 1-1/2 cups chopped vegetables (I used asparagus and red pepper here) Salt and pepper to taste 1/4 teaspoon paprika 1 tablespoon fresh dill 1 cup grated mozzarella cheese 5 eggs 1/4 cup milk

Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed

1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4 cup chopped walnuts

WHOLE GRAINS RICE QUICK COOK Slow - Cooker Pumpkin Risotto Recipe from EatingRules.com INGREDIENTS 2 tablespoons olive oil 2 teaspoons dried sage 1 tablespoon crushed garlic 1/2 cup chopped onion 1-1/2 cups Arborio rice 4 cups vegetable broth (or water) 2 teaspoons salt 1 teaspoon pepper 2 cups roasted pumpkin -LSB-...]

2 cups whole milk 1 tablespoon plus 1 teaspoon cornstarch 1-1/2 ounces (3 tablespoons) cream cheese, softened 1/4 teaspoon sea salt 1 cup heavy cream 1/2 cup granulated sugar 2 tablespoons light corn syrup 1/4 cup olive oil 1 cup salted roasted pepitas

Cheddar Breadstick Twists 2 eggs 1-1/2 cups shredded cheddar cheese 3 tablespoons olive oil 1/2 cup Anthony's Tapioca Starch 3/4 cup Anthony's Blanched Almond Flour 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a baking sheet.

Place the eggplant cubes in a large bowl, drizzle with 1-1/2 tablespoons of olive oil, season with salt and pepper and toss to combine.

1/2 of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil

For carrots 1-1/2 pounds rainbow carrots, peeled and cut into 1 / 2 - inch thick on the bias 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper

3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry tomatoes, halved or quartered, if large 2 scallions thinly sliced 2 tablespoons chives

2 medium sweet potatoes (approx. 4 cups), diced 1 small onion, finely chopped 1 tablespoons olive oil One 19 - oz (540 - ml) can black beans, drained and rinsed 1 cup vegetable stock 2 garlic cloves, minced 1-1/2 tablespoons chili powder 2 teaspoons ground mustard 1 teaspoon ground cumin 1/2 teaspoon salt 4 large flour tortillas 1/4 cup salsa 1 cup vegan «cheese,» grated (optional)

1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt freshly ground black pepper to taste 1/2 cup red bell pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon olive oil for frying patties

1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula

2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2 cups carrots, peeled and sliced on an angle 3/4 cup celery, cleaned and sliced 1 cup potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)

2 - 3 medium beets without greens * (about 6 ounces) 1 tablespoon plus 1 teaspoon olive oil 1-1/2 teaspoons kosher salt 1/4 teaspoon black pepper 3 eggs 2-3/4 cups all - purpose flour plus more for work surface

2 cups tomato sauce 2 tablespoons tomato paste 1 tablespoon molasses 2 tablespoons vegan Worcestershire sauce 2 teaspoons Dijon mustard 1 tablespoon brown sugar 4 tablespoons olive oil 2 pounds portobello mushrooms, diced 1-1/2 cup onions, diced 1/2 cup red bell peppers, diced 2 tablespoons garlic, minced 2 tablespoons jalapeno chili, minced 1 teaspoon kosher salt 2 cups kidney beans, cooked 1/4 teaspoon black pepper, ground 6 toasted sesame buns

1 large onion, chopped 1 tablespoon olive oil 1 large carrot, chopped 1/3 inch fresh ginger, grated 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, or to taste 1 large sweet potato, chopped 1-1/2 cups vegetable stock 1/3 cup peanut butter 1 cup tomato juice 1/3 cup roasted peanuts

6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium vegetable or chicken broth 2 small carrots, peeled and thinly sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving

3-1/2 cups all - purpose flour, plus more for dusting3 large eggs2 tablespoons sour cream3 / 4 to 1 cup water 1-1/2 lbs baking potatoes, peeled and cut into 1 - inch slices2 tablespoons unsalted butter1 tablespoon extra-virgin olive oil1 small sweet onion, chopped1 clove garlic, minced1 / 4 teaspoon dried thyme3 / 4 to 1 cup grated dry farmer's cheeseKosher salt and freshly ground pepper to taste 1/2 stick butter, cut into 1 tablespoon portions1 recipe Sour Cream Garlic - Chive Sauce For the dough: Serving Suggestion

1-1/2 pounds purple cauliflower, trimmed and broken into florets * 1/2 pound purple fingerling potatoes or purple sweet potatoes, diced 2 tablespoons olive oil 1/4 teaspoon crushed red pepper flakes plus more for serving 1-1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 small red onion, roughly chopped * 1 garlic clove, crushed 3 cups water Fresh chives for serving

* 1-1/2 pounds firm white fish, cut into large chunks * 3 Tablespoons olive oil * 1-1/2 cups chopped shallots * 6 cloves garlic, minced * 1 - inch piece ginger, finely grated or minced * 2 teaspoons ground coriander * 1 teaspoon cayenne pepper * 2 cups water * 1 teaspoon salt * 2 Roma tomatoes, chopped * 1/4 cup chopped cilantro leaves

* about 2 pounds bone - in chicken parts (thighs, drumsticks, etc.) or about 1-1/2 pounds boneless chicken thighs * salt and pepper * 2 Tablespoons olive oil * 1 Tablespoon chopped fresh rosemary * 1 Tablespoon chopped fresh thyme * 2 cups carrot juice * 2 cups apple juice * 2 onions, cut into 1 / 2 - inch wedges

* ~ 1 pound pork tenderloin, trimmed of excess fat * salt and pepper * 1 Tablespoon olive oil * 1 large red onion, cut into 1 / 4 - inch wedges * 4 Bosc pears, cored and cut into 8 wedges * 3 Tablespoons honey * 1-1/2 Tablespoons balsamic vinegar * leaves from 3 - 4 thyme sprigs

Ingredients to Serve 6: 1/4 cup seasoned rice vinegar 2 Tablespoons extra-virgin olive oil 2 teaspoons peeled and grated fresh ginger 1/2 teaspoon sea salt 2 jalapeño peppers, seeded and minced 1 pound cabbage, thinly sliced (about 6 cups) 1/2 pound red cabbage, thinly sliced (about 3 cups) 3 medium carrots, finely shredded (about 1-1/2 cups) 2 green onions, thinly -LSB-...]

* 1 head cauliflower, cut into florets (see note below) * 1 clove garlic, peeled and minced * 2 tablespoons olive oil * salt * 2 Tablespoons butter (or olive oil if you'd like this to be vegan and / or dairy - free) * 3 yellow onions, chopped * 1 Tablespoon curry powder * 1/4 teaspoon cayenne pepper * 3 cups water * 3 cups chicken or vegetable broth * 1-1/2 teaspoons apple cider vinegar * 1/4 cup chopped fresh cilantro leaves * ground btablespoons olive oil * salt * 2 Tablespoons butter (or olive oil if you'd like this to be vegan and / or dairy - free) * 3 yellow onions, chopped * 1 Tablespoon curry powder * 1/4 teaspoon cayenne pepper * 3 cups water * 3 cups chicken or vegetable broth * 1-1/2 teaspoons apple cider vinegar * 1/4 cup chopped fresh cilantro leaves * ground bTablespoons butter (or olive oil if you'd like this to be vegan and / or dairy - free) * 3 yellow onions, chopped * 1 Tablespoon curry powder * 1/4 teaspoon cayenne pepper * 3 cups water * 3 cups chicken or vegetable broth * 1-1/2 teaspoons apple cider vinegar * 1/4 cup chopped fresh cilantro leaves * ground black pepper