Lightly coat chicken breasts with a little drizzle of
canola oil and season liberally with Kosher salt and freshly ground black pepper.
Not exact matches
From there, the meat is
seasoned liberally with plenty of salt
and pepper
and thrown into a screaming hot skillet with a little
canola oil until it's cooked through.
To make Ginger - Wasabi Dressing whisk together 1/4 cup
seasoned rice vinegar, 3 tbsp
canola oil, 2 tbsp soy sauce, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp brown sugar, 2 tsp sesame
oil,
and 1 tsp grated fresh ginger.
In a small bowl, mix the
canola oil, taco
seasoning and garlic powder together until blended.
STUFFING: Organic brown rice, whole wheat bread cubes (whole wheat, filtered water, unbleached wheat flour, organic evaporated cane juice, organic palm
oil, sea salt, yeast, natural enzymes, ascorbic acid), onion, celery, expeller pressed non-genetically engineered
canola oil, organic wild rice, natural vegetarian
seasoning, granulated garlic, herbs
and spices.
Ever since I stopped eating store bought mayonnaise because it's full of
canola oil and / or soybean
oil and I got tired of many, many, many failed attempts at a homemade paleo mayo that actually tastes good (well good enough for my beloved Ranch
seasoning).
btw... I make Kreplach every year... I stick a piece of flanken in my chicken soup,
and save after draining the soup... saute a large onion in a little... ssshhhhhh... chicken fat, that I skim from the soup... ok... you can use
canola oil... shred in the flanken,
season to taste with kosher salt
and freshly ground black pepper.
Heat a non-stick or well
seasoned wok over high heat, add 1 tablespoon of the
canola oil and heat until almost smoking, swirl around wok, then add the chicken.
russet potatoes, peeled
and roughly chopped (3 large potatoes) 1 egg 1/2 cup milk 3 tbsp flour 1 packet Lipton ranch
seasoning, divided salt
and pepper, to taste
canola oil, for frying 1 1/2 cups sour cream or Greek yogurt grated parmesan cheese, for garnish
Grill the fish: Brush both sides of the swordfish with 1 tablespoon of the
canola oil, then
season with the 2 teaspoons of kosher salt
and the 1 teaspoon of pepper.
To fry them, just slice them about 1/4 -1 / 3 of an inch thick, dredge them first in a little flour
seasoned with salt
and pepper, then in unsweetened soymilk
seasoned with the same,
and then back into the flour before sauteing a couple of minutes on each side in
canola oil over medium - high heat.
In a large mixing bowl add cauliflower,
canola oil, cumin powder, BBQ
seasoning, coriander powder
and salt.
STUFFING: Organic brown rice, whole wheat bread cubes (whole wheat, filtered water, unbleached wheat flour, organic evaporated cane juice, organic palm
oil, sea salt, yeast, natural enzymes, ascorbic acid), onion, celery, expeller pressed non-genetically engineered
canola oil, organic wild rice, natural vegetarian
seasoning, granulated garlic, herbs
and spices.
Skip deep - frying
and try our oven - frying technique: Dip chicken, fish or vegetables in milk, buttermilk or egg, dredge in
seasoned flour or breadcrumbs, then coat with
canola or olive
oil cooking spray.