Add a teaspoon of olive oil to the pan and swirl to coat the surface evenly.
Heat pot over medium heat,
add teaspoon of olive oil and quinoa.
To make the zucchini noodles,
add a teaspoon of olive oil to a sauté pan.
Not exact matches
I took
olive oil with a taste
of lemon and I
added a
teaspoon of Basil Pesto in each plate.
Do you think
adding a little
olive oil or a
teaspoon or so
of water might help?
Before
adding liquid, stir the grains while dry (or with just a
teaspoon or two
of mild
olive oil) over medium heat, about 5 minutes, until the grains start to pop and brown.
Drizzle a
teaspoon of olive oil and a tablespoon
of white wine over the camembert,
add on a few sprigs
of thyme.
Add in 1/3 cup extra virgin
olive oil, a
teaspoon of vanilla and an egg.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin
olive oil -1 1/2
teaspoons baking powder -1 tsp salt -1 / 4
teaspoon black pepper (it would be great to
add in herbs into the crust like fresh rosemary and thyme!
Add a scoop
of gelato to each glass and drizzle each with 1/2
teaspoon of quality extra-virgin
olive oil and 1/2
teaspoon honey.
Add 1
teaspoon or so
of olive oil and swirl to coat the bottom
of the pan.
In a mixing bowl
add the potatoes, carrots, broccoli, cauliflower, 1 tablespoon
of olive oil, 1/2
teaspoon of salt and 1/4
teaspoon of black pepper.
I tossed a heaping cup
of the artichoke hearts in the food processor and
added in the juice
of a lemon, two tablespoons
of extra virgin
olive oil, a pinch
of salt, and a scant half
teaspoon of ground white pepper.
Add the kale to a large bowl and drizzle with 1
teaspoon olive oil and a big pinch
of salt.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves
of garlic / Saute quietly in 3 T
olive oil for about 8 minutes, stirring often — don't let them brown /
Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms
of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1
teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
Ingredients 3 - 5 cups greens
of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I
added pre-seasoned tofu, but you can
add whatever your heart desires 2
teaspoons olive oil Squeeze
of fresh lemon juice Directions 1.
Add in the chopped kale, 1
teaspoon of salt and more
olive oil and repeat until the kale is minced.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and
olive oil / When onions are translucent and tender
add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
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
I didn't have chili
oil so what I did was put 1
teaspoon of olive oil in my saute pan and I
add a squirt
of Siracha (Chili sauce) to it and stirred it around well.
In a medium bowl
add a can
of diced or pureed tomatoes,
add 1
teaspoon oregano, 1
teaspoon basil, a sprinkle
of salt, tablespoon
of olive oil and stir to combine.
Add one tablespoon chopped cilantro, one
teaspoon of minced serrano chile, one
teaspoon of ground mustard seed, one tablespoon
of lemon juice, 1/4
teaspoon of salt, and 1/4
teaspoon of olive oil.
To the same skillet,
add one
teaspoon of olive oil and sliced chicken breast.
Add the
olive oil, diced onions and kale to a skillet over medium high heat, season with 1/2
teaspoon of the salt and cook until the onions begin to brown and the kale is slightly wilted.
Ingredients: 2 tablespoons
olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack
of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup
of cooked brown lentils 1 tin
of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2
teaspoons fresh thyme leaves + extra for sprinkling 1 / 4
teaspoon salt, or to taste 1 tablespoon
of dry basil 1
teaspoon of miso paste (optional but
adds a depth
of flavour) Pasta
of your choice — I have used linguine
In a medium frying pan
add Italian sausage (casing removed and chopped) and fry until starting to brown,
add thinly sliced, onion, pepper and mushrooms and a drizzle
of olive oil, 1/2
teaspoon oregano, basil, salt and pepper to taste, cook on medium for approximately 10 minutes.
Ingredients (makes 2 pizza crusts) 2 cups
of white flour sea salt 1/2
teaspoon of sugar 1/2
teaspoon of dried yeast 1/2
teaspoon of olive oil 175 ml
of lukewarm water Instructions In large bowl,
add the flour, a generous pinch... continue reading...
You can also
add an additional 1/2
teaspoon of olive oil and a bit
of water if the onions look too dry.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole -
olive oil for drizzling - kosher salt + pepper to taste - 1/2
teaspoon smoked paprika (if you don't like anything smoky,
add regular paprika)- 1/2
teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Reduce the heat to medium and
add the additional 2
teaspoons of olive oil and the mushrooms and stir.
Add 1
teaspoon each
of salt and pepper and remaining
olive oil to the chicken wings and mix well.
1 tablespoon
olive oil 1 yellow onion, chopped 1 bunch
of scallions, chopped to white ends 1 can (15 oz) no - salt
added pinto beans 1 can (15 oz) no - salt
added kidney beans 1 can (15 oz) tomato sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red wine vinegar 1
teaspoon chili powder 1
teaspoon garlic powder 1/2
teaspoon oregano 6 whole - wheat buns
Add the remaining 4
teaspoons of olive oil to the pasta along with the lemon juice and stir to coat the pasta.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1
teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups
of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat
olive oil and
add onions, sauté until translucent.
Place the squash in a large bowl and
add the sliced lemon, 2 tablespoons
of the
olive oil, 1 tablespoon
of the oregano, 1/2
teaspoon of salt and 1/4
teaspoon pepper.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml)
olive oil, divided use 1 onion, finely chopped 2
teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4
teaspoons (12g) dried yeast 2
teaspoons superfine sugar 3/4
teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the
olive oil in a small saucepan over medium heat,
add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
I did not have grapeseed
oil so I used half
olive and half coconut
oil (melted on the stove top), I
added the zest and juice
of half a lemon, and topped the whole messy affair off with 1/2
teaspoon vanilla!
Heat the
teaspoon of olive oil in a small pan over medium and when hot
add minced garlic.
1/3 cup
of walnuts 2 cups or raw kale destemmed 2 tablespoons
of nutritional yeast + extra to sprinkle on top 2 tablespoons
of lemon juice 1 clove
of garlic - crushed a generous glug
of extra virgin
olive oil 1
teaspoon of white miso paste (optional but
adds a bang
of flavour) salt to season
Begin my making the yogurt aioli first, finely mince 2 cloves
of garlic and
add them to a mortar, using a pestle, pound the garlic until you form a paste, then
add 1 cup
of Greek yogurt, 1
teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon
of extra virgin Spanish
olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and
add it to the fridge
Finely mince 1 clove
of garlic and
add to a mortar, using a pestle, pound down on the garlic until you form a paste, then
add 1 cup
of Greek yogurt and the minced spinach mixture into the mortar, also
add 1/2
teaspoon of fresh lemon juice, 1 tablespoon
of extra virgin Spanish
olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and
add to the fridge
Add bread crumbs, Italian seasoning, salt & pepper and remaining
teaspoon of olive oil.
1) Combine basil leaves, nuts,
olive oil, water and garlic in a food processor and pulse until you can a thick sauce (if too thick,
add 1 teaspoon of water at a time until it reaches desired consistency) 2) Add salt to tas
add 1
teaspoon of water at a time until it reaches desired consistency) 2)
Add salt to tas
Add salt to taste.
After about 5 minutes
add 1 cup
of spelt flour to the bowl, 3/4 cup all - purpose flour, 1/4
teaspoon of white sugar, 1
teaspoon of sea salt, 1
teaspoon of dried rosemary, 1/2
teaspoon of dried parsley, and 1 tablespoon
of extra virgin Spanish
olive oil, and mix everything together for about 3 minutes or until well mixed
While the tomatoes are roasting,
add 1
teaspoon of olive oil and butter to a pot and heat over medium heat.
In a mixing bowl,
add the chicken, white wine vinegar, lime juice, 1/2
teaspoon rosemary (or 1 sprig
of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves
of garlic (place the garlic pod on a clean surface, place the blade
of a knife over it and hit the blade with the heel
of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2
teaspoon sea salt, 1 tablespoon
olive oil, and 1/2
teaspoon pepper powder, and mix them all up.
Roast three
olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece
of foil and let sit for 20 minutes longer / Remove charred skins from peppers along with seeds and place in a blender or food processor /
Add a couple
of tablespoons
of olive oil, 1/4
teaspoon red pepper flakes, 1/2
teaspoon or so
of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.
To make the dough
add 1 cup
of all - purpose flour into a bowl, also
add 1
teaspoon of baking powder, 1/4
teaspoon of white sugar, 1/2
teaspoon of sea salt, 1/2
teaspoon of garlic powder and 1/2
teaspoon of dried oregano, mix all the dried ingredients until well mixed, then
add 1 tablespoon
of extra virgin Spanish
olive oil and a generous 1/3 cup
of water, mix everything together until you form a dough, then knead the dough inside
of the bowl for 2 - 3 minutes and shape into a ball
Finely dice 10 fresh basil leaves and
add them to the bowl with the diced tomatoes, season with 1/2
teaspoon of dried oregano, sea salt and freshly cracked black pepper, next
add 1/2
teaspoon of balsamic glaze and 2 tablespoons
of extra virgin Spanish
olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap and
add it to the fridge
In the meantime, since you probably still have some
of this soup on hand, you can improve the flavor by doing a sauté
of onions and garlic in a little
olive oil;
add a couple
of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper,
of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls
of baby spinach or arugula.