Not exact matches
for the tomato sauce (makes
about 2 cups) 1/2 tablespoon olive
oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried
oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper
250g (
about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (
about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive
oil, divided Salt and black pepper 1 Tbsp dried
oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons chopped
oregano 2 tablespoons olive
oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (
about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove garlic, crushed Salt and pepper to taste
8 ounces fresh button mushrooms 1 tablespoon canola
oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried
oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (
about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
Method: Heat a large pot with a «good glug» of olive
oil Add the garlic and red onion Add the
oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for
about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in
about 1 tablespoon of the
oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for
about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the
oregano, cumin, chili powder and paprika, and stir to combine.
Ingredients 2 tablespoons olive
oil 1/2 onion, chopped 2 carrots, grated 1 teaspoon minced
oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more for garnish 1 1/2 cups cooked rice (white or brown; from
about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (
about 4 ounces)
What's in it: 2 Tablespoons olive
oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (
about 1 cup) 2 large carrots, finely chopped (
about 1 cup) 1 stalk of celery, finely chopped (
about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (
about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried
oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
50g flat leave parsley 25g mint leaves 10g tarragon (
about half a bag) A few fresh
oregano leaves (
about a third of a bag) 25g coriander (optional) 3 cloves of garlic 1/2 fresh red chilli (optional) 2 tbsp olive
oil 2 tbsp apple cider / red / white wine vinegar Juice of 2 lemons
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (
about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried
oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola
oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
4 lamb shanks (
about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive
oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried
oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly ground black pepper to taste
ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive
oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced,
about 3/4 cup) 1 tablespoon fresh
oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)
Add the garlic,
oregano and thyme sprigs and allow everything to cook in the olive
oil for
about 2 - 3 minutes.
1/2 a large, seedless English cucumber (
about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (
about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive
oil, or more to taste Salt and freshly ground black pepper 1 sprig
oregano, leaves minced
INGREDIENTS 1 tbsp olive
oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6 cups of water 3 beef stock cubes (like Knorr)(or 6 cups of beef broth) 1/2 cup red wine 2 tomatoes, chopped 1 cup carrots, sliced thin 1 tbsp fresh basil (or 1 tsp dried) 1/2 tsp dried
oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (
about 1/2 large pkg)
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable -
oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive
oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried
oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (
about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Salad with romaine or butter lettuce, sliced cucumbers and peppers and 1 red container (4 ounces) of grilled / roasted chicken with 1 orange container (
about 2 tablespoons) of homemade dressing (made with extra virgin olive
oil, white balsamic vinegar, garlic, onion, pepper and
oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh
oregano (or 2tsp dried) sea salt to taste (usually
about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive
oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (
about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive
oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried
oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (
about 5 cups) 1 chipotle chili pepper, canned in adobo sauce + 2 teaspoons sauce 2 tablespoons all - purpose flour 4 cups organic, unsalted chicken stock 6 teaspoons olive
oil (or other
oil) 10 garlic cloves, minced 1 teaspoon dried
oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
I marinated mine for
about an hour in a tablespoon of the basil and
oregano flavored olive
oil from last week, with a bit of salt.
Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive
oil, once the
oil get's hot, add the minced garlics, mix with the
oil and cook for
about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried
oregano, 1/4 teaspoon of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat
3/4 cup freshly made bread crumbs from whole wheat bread (just throw a piece of bread in the food processor) 1/3 cup chopped toasted pecans 1 tablespoon olive
oil 1/3 cup finely chopped onion 2 cloves garlic, minced 1/2 teaspoon dried
oregano 3 to 4 ounces extra firm tofu (1/4 of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (
about 16)
In the meantime, sauté red cabbage, white beans, radishes, carrots with olive
oil, cumin, garlic powder and
oregano leaves for
about 10 minutes.
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower
oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried
oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (
about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Ingredients 3 Tbsp olive
oil 1 small onion, diced 1 small zucchini, diced (
about 1/2 cup) 1 small yellow squash, diced (
about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried
oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
Rub each squash lightly with olive
oil on both sides (
about 1/2 tablespoon per squash), then lightly sprinkle with a pinch each of ground fennel,
oregano, and chili powder, and kosher salt.
ingredients GRILLED HAM STEAK WITH CORN AND HOT PEPPERS 4 ham steaks (
about 7 ounces each) 2 tablespoons olive
oil (divided) 4 ears corn (husked, kernels cut off the cob) 1 jalapeno or fresno pepper (sliced into thin rings) 1 tablespoon
oregano leaves (thinly sliced) 1 cup cherry tomatoes (halved) sherry vinegar (to taste) Kosher salt and freshly ground black pepper (to taste)
In a saucepan over medium heat, add the vegetable
oil and once the
oil simmers, add achiote pepper, garlic cloves, cloves, cinnamon stick, black peppercorns, cumin, paprika, chili powder,
oregano, and garlic powder and cook, tossing and stirring, until fragrant,
about 2 minutes.
1/2 cup plus 1 teaspoon organic high - oleic safflower
oil 1/2 cup white whole wheat flour 3 medium onions, chopped (
about 3 cups) 3 stalks celery, chopped (
about 2 cups) 3 medium green peppers, chopped (
about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (
about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried
oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
To tall cup, add 6 roasted garlic cloves, 1/4 cup chopped parsley, 1/4 cup fresh
oregano leaves, 1/2 cup olive
oil,
about a 1/2 teaspoon of salt and a sprinkle of pepper.
Ingredients: 1/2 an 8 - ounce jar sun - dried tomatoes packed in olive
oil 1 tablespoon olive
oil from the sun - dried tomato jar 4 garlic cloves, minced 1 pound boneless skinless chicken breasts 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 2 1/2 teaspoons dried
oregano 4 ounces feta cheese, crumbled (
about 1 cup) 1 packed cup baby arugula (optional) 1/4 cup fresh basil, torn or sliced
Meanwhile, heat
oil in skillet, and sauté onions, carrots,
oregano, basil and dill for
about 7 minutes, or until vegetables are just tender 8.
Vegetarian Chili
about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive
oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground
oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing
2 lamb shanks (each
about 1 1/4 pounds) Olive
oil Coarse kosher salt 2 medium yellow onions, peeled and chopped 3 carrots, peeled and chopped 3 celery ribs, chopped 4 cloves garlic, sliced 1 (6 - ounce) can tomato paste 2 cups red wine 2 tablespoons finely chopped rosemary leaves 1 tablespoon dried
oregano 10 to 12 thyme springs tied together in a bundle 3 to 4 cups water or beef stock 4 bay leaves 3 tablespoons minced fresh mint 1 cup sliced mushrooms
3 tablespoons extra virgin olive
oil 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons dried
oregano, crushed 2 teaspoons minced garlic 1/4 teaspoon freshly ground black pepper 1/4 teaspoon sea salt 3 boneless pork loin chops (
about 1 1/4 pounds) 1 inch thick, each cut horizontally into 3 very thin even pieces 3 tablespoons vegetable
oil 3 tablespoons minced garlic 8 (7 - inch) corn tortillas 3 cups thinly sliced red cabbage
Marinated Shiitake Mushrooms
about 15 shiitake mushrooms 2 tablespoons olive
oil 1 tablespoon lemon juice 1 tablespoon chopped basil,
oregano, and lemon thyme
Eight dried ancho or chipotle chiles
Oil for cooking One cup diced yellow onion (
about one medium onion) Six cloves garlic, peeled and diced 2 cups chicken stock 1/2 cup white vinegar 12 cups water 3/4 cup orange juice 2 tablespoons tomato paste 1 tablespoon dried
oregano 1 teaspoon freshly ground smoked black pepper 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon coarse kosher salt 1/4 cup vinegar 1/4 cup lemon juice
1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (
about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive
oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried
oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
For the hummus, you'll need olive
oil,
oregano, tomato paste (tinned is fine)-
about one - quarter of a cup.
6 boneless / skinless chicken thighs (use your favorite cut of chicken) 1 cup fresh baby spinach 1/2 cup fresh basil 3 Tbsp of fresh rosemary (the leaves from
about 3 sprigs of rosemary) 1 tsp dried
oregano 1 lemon, juice and zest 3 garlic cloves, minced 1/2 tsp salt and pepper 1/4 cup olive
oil
1 (15oz) can chickpeas 2 to 3 tablespoons of chickpea water (from the can) 1/4 cup fresh lemon juice 1/8 cup tahini paste 1 medium garlic clove, minced 2 tablespoons extra-virgin olive
oil 1 teaspoon salt 1/2 teaspoon 7 spice 2 tablespoons pine nuts (to garnish) pinch or two of dried
oregano seasoning Dash ground paprika, for serving
about 1/2 tablespoon olive
oil to taste on top
2 tablespoons olive
oil 1 red onion, diced 4 cloves garlic, minced 1 tablespoon coriander seed, crushed 2 teaspoons dried
oregano 3 chipotles, seeded and chopped 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces 12 oz brussels sprouts, quartered lengthwise (
about 2 cups) 2 teaspoons ground cumin 3 teaspoons new mexico chili powder (or other mild chili powder) 1 32 oz can crushed tomatoes 1 cup water 1 16 oz can pintos, rinsed and drained (
about 1 1/2 cups) 1 1/2 teaspoons salt Fresh lime juice to taste (
about one lime was good for me)
OR Dakos (Cretan bruschetta) with stewed tomatoes, olive
oil dressing topped with
about half a teaspoon of
oregano and / or chopped parsley and cracked pepper and some crumbled goat's cheese.
Sorry, this comment devolved from a simple question
about whether to take Align whilst treating with
oregano oil or wait till after.
Ingredients: 2 medium or large eggplants 3/4 cups olive
oil 5 teaspoons dried
oregano — use divided 3 teaspoons kosher or sea salt — use divided 2 teaspoons ground black pepper — use divided 5 cups Tomato Sauce —
about 1 -LSB-...]
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable -
oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive
oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried
oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (
about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
I used to put one drop of
oil of
oregano into
about 2 ounces of hot water with a tsp.
I've heard that one of the great things
about taking
oregano essential
oil is that it doesn't kill of the good bacteria in the gut (the way antibiotics do!).
Grilled Wahoo with Rustic Tomato Sauce by @bigchinkitchen INGREDIENTS 12 to 14 ounce Wahoo fillets,
about 1 - 2 inches thick 2 tbsp olive
oil (plus more for fish) 2 garlic cloves, minced 2 anchovies, packed in
oil, chopped 1 1/2 cups cherry or grape tomatoes, halved 2 tsp capers, drained 1/4 cup Kalamata olives, chopped 1/2 lemon, zested and juiced 1 tsp fresh
oregano, chopped 1 tsp fresh parsley, roughly chopped DIRECTIONS Heat the grill or grillpan over the stove on highRead more