Not exact matches
Once the
mix is nice and firm (I mean really firm, it can't even be a tiny
bit runny — if it is then add another spoon
of psyillium) grease the base
of a loaf tin with coconut or
olive oil, pour the
mix in and firmly press it down with a spoon or spatula.
Start by cutting up all
of your vegetables into
bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle
of olive oil, salt and pepper — give everything a really good
mix to ensure all
of the vegetables are coated then bake in the oven for 35 - 40 minutes.
I used around two tablespoons dijon
mixed up with 1/4 cup
olive oil and a
bit of salt and pepper.
I like to
mix the shredded cheese with seasoned breadcrumbs and a
bit of Parmesan cheese and then drizzle a little
olive oil (about 1 - 2 tsp) when it is spread out over the tortellini and sauce.
For this recipe, a pork shoulder is coated in a simple spicy - sweet
mix and popped in the slow cooker with an onion and a
bit of olive oil.
Mix leftover cooked quinoa with eggs, vegetables and a
bit of cheese and fry the mixture in
olive oil, and you've got quinoa fritters - an excellent gluten - free side dish your family will love.
First, you'll
mix up your ground chicken with chopped Serrano peppers, blue cheese, Buffalo sauce, seasonings, a
bit of olive oil and some breadcrumbs.
Dress the cauliflower and other ingredients with abundant
olive oil, a
bit of white wine vinegar and salt to taste as you would a regular salad,
mixing well but taking care not to break up the flowerets.
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.
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches
of spinach (about 2 lbs) 2 tbsp
olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp
Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice
of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into
bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
I either eat it underneath the main dish (like my cashew chicken) or
mixed in to Quinoa Chili OR I simply drizzle it with a little extra virgin
olive oil and sprinkle with a tiny
bit of salt.
I have to say, aromatic chili
oil made with
olive oil has been a revelation - it has more
of a «
bite», offering a fresh, peppery finish that perfectly amplifies the aromatic spices in the
mix.
I put the cut up pork in a large
mixing bowl, drizzled with a tiny
bit of olive oil, then added the spices and citrus juices.
The base
of the pesto is cooked asparagus, which, when
mixed with Greek yogurt, parmesan cheese, and just a
bit of olive oil, makes a sauce that's just creamy enough.
when you make tzaziki just grate your pealed cucumber, squize to get rid
of reduntant fluid, add a
bit of pepper,
olive oil, grated garlic (you can use garlic powder or paste too), greek yogurt and
mix it all, then finally add about a teaspoon
of red wine vinegar, that is how my mom taught me how to make it and she is married to a greek person do not buy the
mix cos it ain't the same and never will
This isn't really a recipe, but just take 1/4 -1 / 2
of your avocado and blend (or
mix with hand
mixer) it with a splash
of oil (I used walnut
oil, but
olive oil or some other would work — it's just to thin it out a little
bit).
Eggplant slices roasted with
olive oil and soy sauce, more sautéed chard with cremini mushrooms and a
bit of tahini
mixed in, and short grain brown rice with a dash
of soy sauce and lime juice to give it a Chinese take - out taste.
At its core, hummus is really just pureed beans with tasty seasonings (usually garlic) and a
bit of extra liquid (usually lemon juice) and fat (typically tahini and / or
olive oil) in the
mix.
I made a batch
of quinoa and
mixed in some salt, pepper, and coconut
oil for one side, then I roasted some butternut squash and beet cubes for another side, and for the final side, I sautéed some shallot, mushrooms, and chard stems (leftover from using the leaves in my smoothies) in a
bit of olive oil.
I heated the oven to 425, spayed a baking sheet with
Olive Oil, rolled the
mix into balls and dipped the one end
of each ball into a
bit of Earth Balance (to get the flavor).
This one has a base
of salad leaves but I've tried to incorporate all the other things that I love to add to make salads more interesting... fruit for sweetness, nuts for a
bit of crunch and cheese for a
bit of creamy saltiness, all finished off with a little dressing made from a simple
mix of lemon juice, vinegar and
olive oil.
Each batch was
mixed with a
bit of olive oil.
And here are the recipes for what we made (ish), although I can't promise they will turn out quite the same without the fresh - off - the - farm produce and wood burning oven «Magic» Herb
Oil Sorry, no specific recipe here, but just mix any fresh herbs you can get your hands on (we used basil, oregano, espazote, rosemary, and sage), some garlic, salt, pepper, and oil (we used a mix of olive and sunflower to raise the smoke point a bi
Oil Sorry, no specific recipe here, but just
mix any fresh herbs you can get your hands on (we used basil, oregano, espazote, rosemary, and sage), some garlic, salt, pepper, and
oil (we used a mix of olive and sunflower to raise the smoke point a bi
oil (we used a
mix of olive and sunflower to raise the smoke point a
bit).
All you do is
mix together whole grain dijon mustard,
olive oil, the tiniest
bit of butter (deep breath — it's ok),
To chime in on the salad for breakfast thing - I regularly have
mixed greens with added radicchio, a little
bit of chopped ham, a french mustard vinaigrette (just salt, pepper,
olive oil, white wine vinegar and trader joe's dijon mustard) topped with two fried eggs for breakfast.
If you want to doctor it up as a salad - dressing swap,
mix it with a small amount
of pomegranate juice, a
bit of olive oil, minced garlic, and salt and pepper.
I started throwing a little
bit of chia seeds into my salads —
mixing them with the vegetables,
olive oil, balsamic vinegar and a hint
of salt.