Sentences with phrase «bit of oil so»

I used large, heavy, firm eggplants that I brushed with a bit of oil so the oil could absorb the smoky flavor from the hot charcoals.

Not exact matches

Oil prices have been unusually volatile over the last week, so predicting third quarter economic growth is a bit of a fool's errand when we don't have a good feel on what the rest of the third quarter will bring for oil prices (and what we do know is not gooOil prices have been unusually volatile over the last week, so predicting third quarter economic growth is a bit of a fool's errand when we don't have a good feel on what the rest of the third quarter will bring for oil prices (and what we do know is not goooil prices (and what we do know is not good).

Jesus was the «anointed» one = meaning stoned with oil saturated with marijuana, the way these people did it in those days, so he felt no pain and was a bit out of his mind when they nailed him.

The nuts and nut butter give you such an amazing boost of plant - protein, while the dates give you lots of fibre, the coconut oil is full of life - giving fats and the baobab doses you up on insane amounts of iron and vitamin C — so you'll be buzzing after every bite!

Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and added some parsnip too), then marinated the mushrooms in olive oil and balsamic vinegar, wilted the spinach with salt and a bit of chilli before adding to the cooked veggies.

There's also an amazing amount of plant protein in here too from the almonds, nut butter and pecans so each bite will energise you, leaving you feeling awesome instead of lethargic, while the dates dose you up on iron and fibre and the coconut oil gives you anti-inflamatory goodness!

For this I just baked the squash for an hour or so, rubbing each piece with olive oil and a sprinkling of chilli, after cooking for that long they become so wonderfully tender so every bite literally melts - in - your - mouth.

My final coconut oil use is for oil pulling, this is a pretty interesting topic and requires a fair bit of explanation so I'll save this for another post — but it involves swirling coconut oil around you mouth every morning to clean it out, sounds crazy but it's awesome and something that I've really come to love despite a lot of scepticism on the topic to start with!

I split the nut / oat mix in half and made one batch with a scoop of almond butter and a bit of coconut oil and they are so good!

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

I drizzled with a bit of olive oil, but in hindsight — it didn't really require all that much, so I would use a spray olive oil and just toss well to coat.

I also did not have butter, so I used olive oil and a bit of extra salt.

My near black bananas were extra large and soft so the mashing was easy, but I managed to explode most of the butter into the microwave while melting it (oops, won't try that technique again), so I added a bit of oil to make up for the lost butter, and I used a bit of pumpkin pie spice and a tablespoon of Amaretto instead of the recipe spices and bourbon.

So, being away, this is a bit of torture as I can't bake but I am eager to try this especially as I have a jar of coconut oil I have been longing to put to use!

The whole batch with the olive oil and a bit of sea salt came out so full of flavor.

You mention sautéing the carrots and celery in the remaining oil, but the eggplant absorbs all of the oil, so I added a bit more to the skillet prior to adding the carrot / celery dices.

of oil and a bit more milk as well so they're not dry.

Finally, I was a bit short of coconut oil, so I added a bit of olive oil.

So after some trial and error this is what I have come up with, and it is the way I like it, not too much pumpkin, no oil, little bit of spice, raisins and walnuts.

Cut in half, spray with cooking oil, sprinkle with salt and pepper (yes, really), place cut side down so there is a bit of carmelization.

One of the secrets of making this so tasty is to lightly brush a bit of oil on the corn tortillas.

I played with the recipe a bit, I'm currently doing aip paleo so I added cinnamon, and added a tbsp of tapioca and a tbsp more of coconut oil.

For the jalapeno peppers, I should have used gloves, but I did the oil for the shrimp with the cut up jalepeno and my hands burned and I was coughing, so I took the bits of jalepena out.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

I used a little olive oil to add a bit of fat so the meat didn't dry out in cooking.

Stir the broccoli around so all of it gets a bit of oil on it and sautee for 3 - 4 minutes over a medium heat.

I am afraid I was not so keen, I found it just spicy enough for me but I wanted a bit of sweetness in the dish, perhaps I'll add a bit of honey to the harrisa / oil mix next time... I think this may just come down to personal taste and perhaps I'm just not a harissa fan.

Have to say that i think they would be nicer made in a pan with a lil bit of oil, so i'll try that next time.

I used loin so there was little fat for crisping; I just put a bit of olive oil in a large skillet and browned the meat in it as the bottom of the Dutch oven was black once the liquid evaporated.

My understanding is they use a tiny bit of oil, so should get the same crispness.

The flavor was not exactly what I wanted, so I'm going to tweek it a bit and use butter next time instead of oil, and refrigerate for a few hours.

It was a bit oily so maybe next time I will use less oil for the sauce and I used celery instead of broccoli it was great!!

I know a lot of people have mentioned that once they started moisturizing their skin, their oil production seems to calm down a bit, too, possibly because the skin doesn't have to work so hard to restore all the moisture that was stripped away.

Reheat the oil and butter, add the bread and toss thoroughly so that every bite has a little of that oily coating.

So I add just a bit of salt to these coconut oil chocolates, but I make sure that my salt is the real deal, a nice sea salt instead of table salt that has been bleached and treated with all sorts of chemicals that likely are dangerous and certainly affect the taste of the final product.

I've got a bit of an obsession with tangerines lately, so I used tangerine essential oil, as well as tangerine zest, to scent this scrub.

Then, good old supermarket red wine vinegar and it was just right), olive oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the bread softens a little in the juices of the tomatoes, vinegar and oil, and BOOM, dinnuh!

I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil.

I believe I may have tried it at one point, but I went through so many variations of these muffins that I can't say for sure... Anyhow I'm sure it will work just fine, although oil does tend to contribute a bit more moistness to baked goods than butter.

The creamy stuff is typically laden with palm oil (amongst other things) and the not - so - creamy stuff is laden with tiny bits of peanuts that serve no purpose other than to get stuck in my teeth.

Being from the «waste not» mentality, I couldn't bear to throw them in the trash, so I fried them up in a little bit of oil until they were crisp.

I had melted the coconut oil, but I think I let it sit too long before I whisked, so I threw in about half a tablespoon more, worried that the hard bits would stick to the side of the bowl and not make it into the batter.

* Note: Chicken meatballs are a bit stickier, so be sure to dip your hands in a mixture of water with a touch of olive oil to make the meatball forming process easier.

Better yet, because the blades and motor are so powerful, you only need a tiny bit of oil to make super smooth and creamy homemade peanut butter.

The coconut oil keeps them so moist and the tiny bit of molasses adds a real depth of flavor.

This is not my own personal recipe, so I can not offer adjustments as I was not the recipe creator of these beautiful biscuits -LRB-: Readers have commented that melting the coconut oil and adding a little bit of water to the dough has resulted in great biscuits.

Instead of just serving tomatoes fresh, we squeeze / punch / smash them up a bit so they get softer and release some of that lovely juice that gets mixed with olive oil, a splash of the hot pasta water, fresh basil, garlic and pickled capers.

So I skimmed it a bit then used it for half the oil and most of the salt (since the cooking liquid was quite salty) then added salt to taste at the end.

I did one cookie sheet at a time as I am bit of a perfectionist when baking and I always place on the top rack in the oven.I added little more coconut oil so that I could form them.

Peppermint oil / extract is clear, so in order to get that nice mint coloring we all know and love, you'll need a little bit of food coloring.