Sentences with phrase «bit of olive oil when»

To prevent uncomfortable friction and help your hands glide easily, use some lotion or a little bit of olive oil when massaging.

Drizzle with a little bit of olive oil when you're ready to serve.

Not exact matches

When the pizza comes out of the oven, I give it a quick dusting of grated Parmesan, a tiny drizzle of artisan - quality virgin olive oil, and a bit of basil cut into a chiffonade.

These are a delicious side dish when sauteed in a bit of olive oil.

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.

I've found adding a bit of olive oil to the boiling water helped prevent sticking along with transferring the pasta directly to a large bowl of cool water when done.

When you are ready to cook, heat a stovetop grill to medium - high, and brush with a tiny bit of olive oil.

When you're ready to top the pizza, rub a bit of olive oil on the surface, as this helps keep the crust from getting soggy.

/ Place on a rimmed baking sheet, sprinkle with plenty of olive oil, salt and pepper / When oven is ready, roast for 8 — 12 minutes, until asparagus are browning a bit and are slightly tender / Place on individual plates or a platter, dress with vinaigrette / Optional: add an egg, farro or brown rice on the side for a protein boost.

Heat a little bit of extra virgin olive oil in a paellera or a pan over medium heat and when it's hot, cook the vegan chorizo (chopped) until it starts to golden brown.

In a little bit of olive oil and sesame, I browned up about 1/2 pound of ground pork, and when I say «browned,» I mean it; you want the edges to get nice and crispy.

When you are ready to serve it pour a little bit of olive oil and oregano on top to get that extra Greek flavor

Add 1 tablespoon of olive oil to the pan and when hot, add the artichoke hearts and red onions and cook, stirring occasionally, until onion has softened a bit, about 2 minutes.

1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish

Also I used half the broth to avoid runniness, upped the salt a bit, used 2 serrano peppers seeds and all, maybe 1/2 cup of cilantro, bacon fat instead of olive oil and some fresh garlic and when it was done and still in the pan gave it an additional squeeze of lime juice.

Brussels sprouts aren't the first ingredient anybody thinks of when they think of Italian food, but this salad takes a basic equation from the Italian kitchen — fresh vegetables, olive oil, and a little bit of Italian cheese — and makes the sprouts work in the context of the cuisine.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

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

I have just discovered kale and have fallen in love with it... spinach may get jealous, but there's room for more than two deep green leafies in my life... that being said, this recipe looks very interesting and a good addition to a meatless day's menu, but... isn't the garlic a bit bitter when it is added without a bit of taming in hot olive oil?

When it is hot, add a little bit of olive oil.

It might sound a bit odd, but when blended up with miso, garlic, a touch of lime juice, and olive oil, avocado transforms into a rich vegan sauce.

However, there are definitely times when I do miss that little bit of bread whether it be toast with my drippy yolks in the morning or for dabbing in a bit of olive oil and red wine vinegar.....

Drizzling a little bit of healthy fat in the form of olive oil or butter on a sweet potato for example, slows down the absorption of sugars found in the sweet potato, meaning you'll get a steady rise and leveling off of your blood sugar instead of the up and down spikes in blood sugar that can occur when eating carbs on their own without protein or fat to buffer their effects.

Eggplant is delicious when it's baked in a little bit of extra virgin olive oil, and added to salads, or used as a substitute for pizza crust in this 10 Minute Eggplant Pizza recipe.

If you do notice that the dog is biting on a chicken or rabbit bone, and it is impossible for you to remove it (because sometimes when you try to remove it, they swallow it), it is better to just let it go down peacefully, and immediately afterwards give your dog a full tablespoon of olive oil, making sure he drinks it all, with which, probably and hopefully, nothing will happen.

When I made this recipe, I didn't have any cooked potato, so I just chopped the raw potato finely and cooked it in a bit of olive oil, and it didn't take much longer than using a cold one.

When I'm feeling particularly lazy I just brush on some olive oil and a bit of sea salt and toss them straight on the grill.