Sentences with phrase «additional teaspoon olive oil»

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.

Not exact matches

1 (1 / 4 - ounce) package active dry yeast (2 1/2 teaspoons) 1 teaspoon honey 1 1/4 cups warm water (105 — 115 degrees F), divided 2 cups bread flour or high - gluten flour, plus additional for kneading 1 cup whole - wheat flour 1/4 cup extra-virgin olive oil 1 teaspoon salt Cornmeal for sprinkling baking sheets

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.

Reduce the heat to medium and add the additional 2 teaspoons of olive oil and the mushrooms and stir.

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

ingredients SPAGHETTI POMODORO 1/4 cup olive oil (plus additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4 teaspoon chili flakes (optional) 1 (28 - ounce) can whole peeled tomatoes (hand crushed) bundle fresh oregano 1 pound spaghetti 2 tablespoons unsalted butter (softened) 1/4 cup whole basil leaves (to garnish) parmesan (to serve) Kosher salt and freshly ground pepper (to taste) butcher's twine

Ingredients For the dough 3 cups bread flour 1 tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4 cup milk 2 tablespoons olive oil 1 cup + 2 tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optional

1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

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)

Ingredients: Dough 3/4 cup lukewarm water (about 110 °F) 2 tablespoons olive oil 1 tablespoon Pizza Dough Flavor, optional 1 teaspoon instant yeast 1/2 teaspoon salt 1 3/4 cups unbleached all - purpose Flour 1/3 cup Hi - maize Natural Fiber or 1/3 cup Italian 00 flour or 1/3 cup additional all - purpose flour olive oil or garlic oil for brushing

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

8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan cheese, freshly grated (plus, additional for serving) 1/4 cup fresh parsley, chopped

1 (15 - ounce) can cannelloni beans, drained 2 to 4 cloves garlic 3 tablespoons lemon juice 1 tablespoon extra virgin olive oil 1/4 teaspoon fine sea salt, or more to taste 1/8 teaspoon pepper 2 teaspoons chopped fresh Italian parsley, basil, or a combination Additional chopped fresh Italian parsley or basil, or diced roasted red peppers for garnish (optional)

1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado, diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper and additional salt to taste

1 Cup White Farro Flour 1 Cup Whole Grain Farro Flour 1 Cup Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1 Cup Granola of Choice (I Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3 Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups Light Buttermilk Topping: Additional Granola

2-1/2 teaspoons active dry yeast (1 packet) 1 cup warm water (105 to 115 F; 40 to 46 C) 1 teaspoon agave nectar 1 tablespoon extra-virgin olive oil, plus additional for brushing the pizza crusts 3 cups all - purpose flour 1 teaspoon salt

ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed and dried) olive oil cooking spray PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, optional)

1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola oil (or olive oil) Additional water, about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional

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

Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.

For the timbale: 4 medium - firm, ripe heirloom tomatoes, seeded and diced to about 1/4» (about 1 1/2 cups) 2 cups nectarines, pitted and diced to about 1/4» 1 tablespoon chervil leaves, plus additional leaves for garnish 1 tablespoon fresh lemon thyme, chopped, plus additional leaves for garnish 1/4 cup dessicated coconut, or unsweetened 1 teaspoon high quality extra virgin olive oil, divided, plus additional for garnish Sea salt crystals

1 large eggplant Olive oil for frying 2 medium onions, sliced 2 large ripe tomatoes, peeled and sliced 1/4 teaspoon red chile flakes (add more for additional heat) 1/4 cup vegetable stock 2 cups plain yogurt 4 garlic cloves, crushed Chopped fresh coriander and mint, for garnish Salt to taste

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

* 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods) * 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling * 1 1/2 cups packed baby arugula (1 1/2 ounces), divided * 3 tablespoons grated Pecorino Toscano or Parmigiano - Reggiano * 1/4 teaspoon grated lemon zest * 1/2 teaspoon fresh lemon juice * 1 baguette * 1 garlic clove, halved crosswise * 16 mint leaves

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

Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.

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)

1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1 additional teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1 cup vegetable broth or water 1 bunch chopped fresh cilantro leaves

3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish 6 medium ripe vine tomatoes, tops sliced off and seeds removed Sea salt 1 medium onion, very thinly sliced 2 garlic cloves, minced 1/2 pound asparagus, trimmed and grated 1/2 pound zucchini, trimmed and grated 3 tablespoons finely chopped cilantro 1/3 teaspoon chile flakes, or to taste 3 tablespoons toasted shelled pistachios.

2 teaspoons cumin seeds 7 tablespoons red wine vinegar 6 tablespoons olive oil 5 15 - to 16 - ounce cans kidney beans, rinsed, drained 1 medium - size red onion, finely chopped 1 1/2 cups walnuts, coarsely chopped 1/2 cup chopped fresh cilantro, plus additional for garnish Romaine lettuce leaves Additional choppadditional for garnish Romaine lettuce leaves Additional choppAdditional chopped walnuts