In a small food processor or pestle and mortar, grind the anchovies (with the olive oil it was packaged in), garlic, and
additional olive oil until fine.
Heat your griddle or pan with
additional olive oil until hot.
Not exact matches
2 portobello mushrooms (8 oz), stems removed 1 sm zucchini 2 Tbsp
olive oil, divided 1/4 c shallots, minced 1/4 tsp red pepper flakes 1/3 c Parmesan cheese 3/4 c quinoa, rinsed and cooked according to package directions 3/4 tsp salt 1 lg egg, beaten 1 c fresh whole - wheat breadcrumbs 1/2 c oats, pulsed in a food processor
until ground, or an
additional 1/2 c whole - wheat breadcrumbs 15 hamburger buns or rolls, toasted
Add the
additional tablespoon of
olive oil and cook garlic, mushrooms and shallots for another 5 minutes or so
until soft and cooked through.
Pour in about 1/3 cup of
olive oil and pulse
until the mixture is very smooth, adding
additional olive oil as needed.
Process
until smooth and creamy — add
additional olive oil if needed to create a smooth consistency.
Push the mushrooms to one side, and add an
additional teaspoon
olive oil to the other side of the pan and fry the garlic
until golden brown, less than a minute.
Lay the portabello slices flat in the pan and cook
until dark brown and crispy on both sides, adding any
additional olive oil as needed to prevent them from burning.
For pan-fried, drain them first then crisp them up in an
additional skillet with a good drizzle of
olive oil and a small knob of butter, turning them
until they crisp up golden on each side.
(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.)
(may need to add
additional olive oil / almond milk
until you get desired texture.