Sentences with phrase «t olive oil»

Put it all together: Add 1 T olive oil to the warm skillet.

2 bunches radishes 1 handful fresh basil torn into small pieces 1 T olive oil 2 T fresh squeezed lemon juice 2 cups arugula sea salt

Drizzle floretes with 1 T olive oil and season with salt and pepper (feel free to add any other spices as well).

What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese

Chili Ingredients - Everyday raw 1 portobello mushrooms, finely chopped 1/2 cup minced celery (I didn't have any) 1/2 cup red onion 1 red bell pepper, finely chopped 1 cup almond, soaked 4 - 6 hours (I used soaked and dehydrated) 1 cup chopped carrots Vitamix sauce 1 1/2 cups sun - dried tomatoes, soaked 2 cups water, fresh or from tomatoes soaking liquid 1 T olive oil 1/4 cup nama shoyu (Braggs Liquid Aminos) 1 clove garlic 2 T fresh oregano (I omitted) 1 T dry oregano 2 t chili powder 1 T cumin 1 T apple cider vinegar 1 T agave 1/4 t cayenne

3 - 4 yellow and green zucchini 3 - 4 cups greens: assortment of any — arugula, kale, spinach 2 cups Marinara or Pasta Sauce — get a flavor that compliments your choice of herbs 4 slices turkey bacon 1 lb ground buffalo or grass - fed beef 2 - 3 medium yellow onions 5 - 6 garlic cloves 3 - 4 T assorted fresh herbs — rosemary, sage, parsley 2 T balsamic vinegar 2 T olive oil

Add the onions and 2 T olive oil and cook, stirring until the onions are slightly softened.

1 egg 1/2 cup applesauce (unsweetened) 1 tsp baking powder 1/2 tsp sea salt 1 tsp vanilla extract 1 T olive oil 1/3 cup + 2 T coconut milk 1/2 cup + 1 T flaxseed meal 1/4 cup gluten - free flour blend * (I used the Protein Boost blend from this post) 3 T dark chocolate pieces 3 T raisins

1 1/2 cups fresh basil (add spinach to stretch it out if you're short on basil) 3 T macadamia nuts 3 - 4 cloves garlic, skin removed 2 - 3 T olive oil

2 baked sesame chicken breasts, cubed (recipe below) 4 - 5 cloves garlic 2 - 3 T olive oil 1 carrot 6 stalks kale, washed and de-stemmed

Sage Crusted Baked Cod with Blackberry Coulis Yield: 2 servings You will need: baking sheet, medium saucepan with lid, double boiler or steamer basket, mixing bowl, fork 3/4 lb Cod filet 1 lemon 2 - 4 T olive oil 2 - 4 stalks fresh sage Sea salt and fresh ground pepper to taste 1/4 cup... [Read more...]

And this one fits the bill — mix 2 T cider vinegar, 1 T sugar, 2 t olive oil, 1/2 t salt.

Ingredients: 1 can of chickpeas 1 avocado 5 T tahini 3 T olive oil Juice of 1 lemon (or more to taste) 3/4 C water 4 or 5 cloves of garlic salt / pepper to taste Combine all ingredients in blender or food processor.

Cook broccoli and carrot pieces in 1 T olive oil and 1 T sesame oil, along with about a 1/4 cup of water, covered, until soft.

Ingredients *: 2 T Olive oil 2 T Sesame oil 5 cloves garlic — minced 1 package extra firm tofu — cut into bite - sized pieces 2 stalks of broccoli — cut into bite - sized pieces 1 carrot — chopped into bite - sized strips 2 T Tamari Cayenne (red) pepper flakes 3/4 — 1 C natural peanut butter 4 - 6 servings of brown rice (I used Instant brown rice) Handful of crushed peanuts (optional) * Please note these are approximate amounts.

7 - 10 leaves of kale (preferably lacinato, but curly will work) handful of some kind of nut (I've been using almonds) 1 carrot 1/2 avocado 1 t ginger, minced 1 clove garlic, minced 1 T miso paste 2 t tahini 2 T lemon juice 2 T olive oil soy sauce to taste

Drain, mash with potato masher and add 2 T olive oil and 1 T truffle oil.

Directions: Peel and trim shallots, leaving root end in tact if possible so that shallots will more readily remain whole / Using a large pan in order to accommodate a single layer of shallots, melt 2 T butter on low heat with 1 T sugar and allow to simmer together for just a minute until sugar is dissolved / Add trimmed shallots, sprigs of fresh thyme, and a sprinkle of salt / Cook slowly — butter should be sizzling softly / After 5 minutes, add 1 T olive oil and remaining 1 T butter to the mix.

Directions: Bring the 6 cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.

Ingredients: 6 C chicken stock (homemade if possible) / 4 T unsalted butter / 2 T olive oil / 1/4 C chopped onion / 1/2 C chopped flat - leaf Italian parsley / 2 ounces pancetta, chopped / 2 C fresh peas if you can find them / 1 C Arborio rice / 1 t salt / freshly ground black pepper / 3 T Parmesan cheese.

1 1/2 cups dry quinoa (soak overnight for best texture once cooked) 1 small red onion, finely chopped 1 T olive oil 1 T lemon juice 2 T white wine vinegar 1/2 t chili powder (you can also use finely chopped fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thin

Wipe down the pan and add 1 t olive oil.

In the same skillet, add 1 t olive oil, mushrooms and poblanos.

1 can of chickpeas, rinsed & drained 1 red pepper, finely diced 3 scallions, finely chopped 1 large carrot, julienned 1 handful of mint leaves, finely chopped 2 handfuls of parsley, finely chopped 1 lemon, zested & juiced 1 T cider vinegar 1 t dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch of kosher salt

Ingredients: 1 or 2 eggs for each serving / 1 large bunch of kale / 1 -2 T olive oil / 1 clove garlic, chopped (optional) / grated cheese / sea salt & freshly grated pepper.

Transfer to a small bowl and whisk together with 2 T vinegar (I used white wine vinegar) and 6 T olive oil.

Spicy Black Bean Burgers 5 large or 6 small burgers Ingredients: 1/2 small onion 2 cloves garlic 1/2 t oregano 1 T chopped jalapeno 1 T olive oil 1/2 red pepper, finely chopped 2 cups canned black beans, rinsed and drained and smashed 1/8 cup corn 1/4 cup bread crumbs 1/2 t salt 1 1/2 t chili powder 2 T parsley chopped 1/4 cup flour

Perhaps I should have cooked them a little less, but it didn't matter / In a small, ovenproof pan, heat 1 t olive oil, add 1/3 C pumpkin seeds and a pinch of salt / Place in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quinoa.

1.5 - 2 lb of mussels and clams 2 T olive oil 1 large shallot, chopped finely 2 cloves garlic, minced 1/2 C white wine 1 C Pernod or other anise liquor 2 T fresh parsley, roughly chopped salt & pepper

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds.

Put it all together: Add 1 T olive oil to the warm skillet.

2 T olive oil 2 T apple cider vinegar 2 T orange juice 1 T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?)

Saute Rice and Sausage in 1 T Olive Oil (garlic flavored is best...

sweet potatoes, any type, peeled Sea salt Ground black pepper 3 1/2 T olive oil,... Continue Reading →

Ingredients: 2 T olive oil / 2 - 3 ripe tomatoes, cut into quarters / Handful of green beans, cut into bite - sized pieces / 5 - 6 small new potatoes, cut in half or quarters / 4 oz.

What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese

Salad: -1 can chickpeas, drained and rinsed -2 cloves garlic -1 / 2 cup cashews -1 T taco seasoning -1 T olive oil -1 head romaine, roughly chopped -1 / 2 c salsa (I love Pioneer Woman salsa!)

Finely chop 1 onion and slowly sauté in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water).

While carrots are steaming, mix together the dressing in a serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve.

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

Tonight, I added 1 T olive oil, and cooked it in chicken / veggie broth — delicious!!

Vegetable Stock or Water 2 T Olive Oil 4 T NW Elixirs Hott Sauce Instructions: In large pot, heat 2T olive oil and sauté leeks until soft.

Ingredients: 1 medium sweet potato per person, sliced lengthwise into quarters and then halved or quartered again depending on size / 1/2 t cornstarch, 1/2 t salt, 1/8 t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potato

Smash one clove of garlic and heat until just sizzling in an oven - proof frying pan along with 3 T olive oil & 1 T butter.

Toss with 1 T olive oil, sea salt, black pepper, and Italian seasoning.

chicken liver — grated or minced 3 cups brown rice — washed to remove starch 6 - 7 cups chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med heads broccoli, chopped (or cauliflower — you can mix it up) 1 small onion, chopped 1 shallot, chopped 4 cloves garlic, chopped 4 T butter (or schmaltz) 4 T olive oil (again) 3 cups whole milk 3 cups gruyere or gouda cheese — shredded salt and pepper to taste

In a separate pot, heat 2 T olive oil and 2 T butter (or schmaltz).

Mix together in a bowl: 2 T olive oil, 3 T red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and pepper.

Go get: 2 large sweet potatoes 1 can chickpeas Juice from one lemon 1/3 cup tahini 2 T olive oil 1 T ground cumin 2 garlic cloves 1/2 t salt paprika for garnish Let's do this: