Sentences with phrase «additional olive oil if»

Dip in a leaf to test seasoning and add more salt and pepper, if desired, or thin with additional olive oil if you prefer a thinner vinaigrette.

Dip in a leaf to test seasoning and add more salt and pepper, if desired, or thin with additional olive oil if you prefer a thinner vinaigrette.

Repeat with the remaining patties, using additional olive oil if needed.

Process until smooth and creamy — add additional olive oil if needed to create a smooth consistency.

Add up to two tablespoon additional olive oil if necessary if it is dry.

Add additional olive oil if necessary.

Not exact matches

Drizzle with additional olive oil and fresh lemon juice, if desired.

Top with veggies and beans, and drizzle with cilantro drizzle and additional olive oil (if desired).

Add additional olive oil, if desired, to adjust consistency to taste.

Drizzle with a little more olive oil and sprinkle with additional salt before serving if desired.

If the aillade is too thick (it should be thick, but still runny), add an additional tablespoon or two of olive oil.

If necessary, add additional olive oil by teaspoons to reach desired consistency.

You can also add an additional 1/2 teaspoon of olive oil and a bit of water if the onions look too dry.

1 tablespoon virgin olive oil 2 tablespoons Earth Balance Spread (Original) 1/2 cup chopped onion 3/4 cup chopped celery 1/2 teaspoon salt Additional salt to taste, if needed ⅛ teaspoon pepper ⅛ teaspoon dried tarragon leaves ⅛ teaspoon dried rosemary leaves 1 cup bullion broth or homemade vegetable broth 1/3 cup raisins

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

Drizzle with additional olive oil and sprinkle with sea salt, if desired.

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

But if you enjoy some extra heat, feel free to add a sprinkle of crushed red pepper flakes to the hummus or drizzle with additional olive oil before serving.

Drizzle with olive oil; add additional salt and pepper to taste, if desired.

Add additional 1 - 2 tablespoons olive oil if kale mixture appears dry.

Add additional olive oil or a bit of water if the pan seems too dry.

If you're using additional veggies that need to be cooked, add a little more butter or olive oil to the pan and cook the veggies.

Her fried egg, doused (of course) in olive oil on the stove, has become my Cooking For One staple over the years, paired with whatever fresh, healthy vegetable I can feel least guilty about saturating in yolk and, if I'm feeling daring, a little bit of additional olive oil for good measure.

If you need additional olive oil or tahini, add by 1 tablespoon at a time.

Because the greens are already coated with olive oil, they need no additional dressing, but if you like, serve them with slices of fresh lemon and freshly ground black pepper.

After tossing with pasta (see note), add the capers if using and toss through, season to taste with additional salt and pepper, and garnish with toasted pine nuts and a drizzle of extra virgin olive oil if desired.

Additional olive oil will help to preserve it longer if you're not eating it every day (every meal?)

If it's too acidic, correct it with additional extra-virgin olive oil.

(If you'd rather cook indoors, stir - fry the beans over medium - high heat with one additional tablespoon of olive oil for 3 - 4 minutes or until tender but still crisp.)

Ingredients 6 — 10 small to medium potatoes (I used red potatoes) 8 small to medium shallots Olive oil 1 tablespoon fresh rosemary, chopped 2/3 cup goat cheese 1/2 teaspoon salt 1/2 teaspoon pepper Dried parsley and additional goat cheese for topping, if desired

Add additional tablespoon olive oil, if desired.

Sprinkle with salt and pepper, then taste so you can adjust the seasonings, if necessary, Serve over arugula or other greens, and drizzle with additional olive oil before serving, if you like.

You can add additional olive oil to the paste for a creamier base if desired.

For the Smoked Paprika Almond Cream 1 cup raw almonds 1 1/4 tsp smoked paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon juice 1/2 cup filtered water 2 tbsp olive oil 1/2 tsp celtic sea salt optional; pinch of cayenne pepper Method Combine above ingredients in blender and combine til creamy and smooth, adding 1 - 2 tbsp additional water for consistency only if needed.

for the turmeric spiced carrots: 2 cloves of garlic 1 teaspoon of turmeric 1 teaspoon of cumin 1/2 teaspoon of cinnamon 1/2 teaspoon of kosher salt a pinch of cayenne 1/4 cup of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5 cups of water (or a chicken or vegetable broth) * If you're using water, you will likely need additional salt, about 1/4 -1 / 2 a teaspoon juice from 1/2 a lemon

If you need to find additional sources of fats to satisfy the macro requirements, you can go for avocados or coconut and olive oil.

Drizzle with additional olive oil and sprinkle with sea salt, if desired.

1 cup light buckwheat flour (make sure to use light if you can, it's much easier to use and more tasty) 1 tbsp good quality oil (I use olive) 1/3 — 1/2 cup warm water pinch of salt Additional buckwheat flour — for rolling and dusting

2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup of additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)