A tomato sauce is not essential, but if you'd like to include one, you can make a simple tomato sauce by chopping the fresh plum tomatoes and
cooking in a little olive oil until tender.
Not exact matches
You don't have to
cook them but if you do then just sauté them for a minute or two
in a frying pan with a
little olive oil
Peel and finely slice the onion, then
cook this over a gentle heat
in a
little olive oil until the onion turns translucent.
Dipped
in panko (Japanese breadcrumbs), and then
cooked in just a
little olive oil until a crunchy crust forms, these are most agreeable.
Cook ground chicken
in a skillet with a
little olive oil.
Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's
Cooking Club Watermelon Feta Bites with Basil
Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The
Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev
Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl
Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss
in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad
in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of
Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel
Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle
in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama
Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
My favorite way to
cook baby artichokes is sautéing them
in a
little olive oil with lots of garlic, pancetta, lemon zest and lemon juice.
Instead of
cooking the squash
in the microwave, I decided to roast it at 400 for 40 minutes, upside down with a
little olive oil and salt and pepper.
Saute
in a
little drizzle of
olive oil just until
cooked through, probably 2 - 3 minutes per side, and they will have a great, light flavor that I think would complement this pasta really well!
The same ingredients could be sautéed together
in the butter or a
little olive oil and served tossed with freshly
cooked pasta, wilted spinach and a
little grated parmesan for a much more appetising and lower fat meal.
Preparing the sauce is as easy as
cooking garlic
in a
little olive oil and adding tomatoes.
I used a
little olive oil to add a bit of fat so the meat didn't dry out
in cooking.
Directions for confit: While beans are
cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly
in 3 T
olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a
little like «marmalade»
in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good st
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste /
Cook together for another 10 minutes / Good st
Cook together for another 10 minutes / Good stuff.
Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked
in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A
Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl
Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple
Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies
Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The
Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The
Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to
Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped
in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an
Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana &
Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
You can grill them but I prefer to
cook them
in a pan with a
little bit of
olive oil to develop a nice crust (also helping to enhance the texture).
My favorite way to use up various greens is Deborah Madison's Greens with Potatoes recipe - can't remember off the top of my head if the recipe is from The Savory Way or Vegetarian
Cooking for Everyone, but essentially it's sauteed greens with some
cooked potato chunks tossed
in, and a
little olive oil / lemon juice / vinegar for flavor, plus salt and plenty of pepper.
Although brussels are typically
cooked with perhaps a
little bit of
olive oil or some balsamic for sweetness, this recipe ties
in intricate flavors that offers a flavor profile that's both savory and sweet.
Meanwhile, heat
olive oil in a large skillet, then add mushrooms and sauté until
cooked but still al dente; season with a
little bit of salt.
Fist
cook the seasoned chicken breast fillets
in a
little olive or vegetable
oil, until is white.
Just heat a
little olive oil in a soup pot, add the veggies and
cook them until slightly tender.
First I
cooked the sausage until lightly browned
in a big Dutch oven with a
little olive oil.
Just a matter of
cooking up your pasta and spinach and combining with some fresh herbs - I went for basil as that's what I had on hand - and the quick almond feta which is simply: blended ground almonds, lemon juice, garlic, salt, water + a
little olive oil, then baking it
in the oven for 30 mins.
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.
This recipe starts out by
cooking chopped onions, along with a clove of garlic and a diced red pepper
in a bit of
olive oil and a
little ground cumin and chili powder.
Best easy satisfying dinner ever: ripe plantains fried
in olive oil, over easy egg, black beans out of a can
cooked with some red bell peppers, cayenne, onion and a
little bbq sauce, with plain yogurt as a topping instead of sour cream.
In a 4 - quart saucepan over medium - low heat, add
olive oil and heat for 1 - 2 minutes, then add garlic, rosemary, salt, pepper, and onions;
cook until onions start to get tender and a
little translucent, about 5 minutes.
Put the onion and garlic
in first with a
little olive oil until just browned, then added everything else and
cooked until the potatoes were tender.
Main Dishes: Cabernet and Gorgonzola Burger Sliders by Rasa Malaysia Red Wine Burgers by Confections of a Foodie Bride Braised Beef with Mushrooms and Cabernet Sauce by Brown Eyed Baker Grilled Salmon with Raspberry - Cabernet Sauce by Worth the Whisk Braised Lamb Shanks
in Pinot Noir by Leite's Culinaria Pork Medallions with Pinot Noir - Cherry Sauce by Noble Pig Pork Chops with Fresh Blackberry - Pinot Noir Sauce by Dinners for a Year and Beyond Pinot Noir Pot Roast by Tasty and Gluten Free Coq au Vin by Simply Recipes Apple - Merlot Glazed Ham by Cbsop Pork with Fig and Merlot Sauce by Greedy Gourmand Coq au Zin by RecipeGirl Beef Stroganoff by Guilty Kitchen Slow
Cooker Irish Beef Stew by The
Little Kitchen Budget Beef Bourguignon by Food Wishes Beef Brisket with Merlot and Prunes by Sassy Radish Basic Beef Stew by RecipeGirl Perfect Prime Rib Roast with Red Wine Jus by Steamy Kitchen Veal Meatballs
in Red Wine Sauce by the Kitchn Filet Mignon
in Red Wine Sauce by Simply Recipes Slow
Cooked Beef Burgundy by RecipeGirl Steak with Burgundy Mushroom Sauce by The Pioneer Woman Italian Pot Roast by What's Cookin» Chicago Red Wine Spaghetti with Broccoli by Love &
Olive Oil Pork Chops with Garlic and Wine by The Pioneer Woman Mushroom and Red Wine Meatloaf by Chow.com Red Wine - Mushroom Risotto by Eclectic Recipes Cabernet Braised Short Ribs with Gorgonzola by Well Fed Lamb and Black Bean Chili
in Red Wine by Forkable Braised Chicken Legs with
Olives and Tomatoes by Opera Girl
Cooks Lasagna by TasteFood Burgundy Pork Tenderloin by Allrecipes Red Wine and Rosemary Braised Lamb Shanks by Always Order Dessert Stewed Chicken with Wine Gravy by Israeli Kitchen Red Wine Braised Ham by No Recipes Dark Chocolate and Red Wine Beef Stew by Not Quite Nigella Pork belly marinated for one night with red wine and soy sauce, and just grill it!!!
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and
cooked with a
little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb,
cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto
cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.
While
cooking, add 1/3 cup toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove
in food processor with a
little olive oil and chili flake and S&P.
When the pasta is just
cooked (al dente), drain it
in a colander, drizzle with a
little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together.
In a large skillet heated to medium high, cook the sliced onions in a little olive oil until softene
In a large skillet heated to medium high,
cook the sliced onions
in a little olive oil until softene
in a
little olive oil until softened.
1 cup steamed edamame beans (steam the whole pod and then extract the
little beans - a great job for someone
in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung beans or
cooked / sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs
olive oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste
Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per pound of dried pasta), and heat a
little of the truffled
olive oil in a skillet, gently
cooking the garlic until softened.
Heat a
little olive oil in a frying pan on medium - low heat and
cook the eggplant slices for approximately 2 - 3 minutes on each side.
Her fried egg, doused (of course)
in olive oil on the stove, has become my
Cooking For One staple over the years, paired with whatever fresh, healthy vegetable I can feel least guilty about saturating
in yolk and, if I'm feeling daring, a
little bit of additional
olive oil for good measure.
Whilst the fruit is
cooking we'll be preparing the pastry for this strawberry peach pie,
in a large bowl mix the flour, salt and
olive oil, then add water just a bit and knead the dough, the dough must be a bit sticky so I like to go pouring the water into the mix
little by
little.
I
cook the butternut
in olive oil or ghee for about 8 - 10 minutes until it's a
little crispy and browned, then sprinkle with sea salt and pepper.
Perhaps I should have
cooked them a
little less, but it didn't matter /
In a small, ovenproof pan, heat 1 t olive oil, add 1/3 C pumpkin seeds and a pinch of salt / Place in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quino
In a small, ovenproof pan, heat 1 t
olive oil, add 1/3 C pumpkin seeds and a pinch of salt / Place
in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quino
in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quinoa.
While it's
cooking, heat a
little bit of
olive oil in pan over med heat and add the chopped onion and garlic.
Olive oil is not a good
oil for
cooking (it doesn't hold up well under high heat), and it might change the flavor of the brownies a
little, but it will work
in the recipe.
Simply
cook the red onion, chilli, ginger, garlic and mustard seeds
in a pan with a
little olive oil.
I don't have a non-stick pan to
cook on stove with, so I put a
little olive oil in my skillet and turned to medium heat and poured batter into skillet
in round portions.
These tostadas are pan fried
in a
little olive oil but also contain lots of vegetables and
cooked shrimp.
To
cook the mushrooms:
In a large hot sauté pan, add a
little olive oil, the mushrooms, salt, and pepper, and sauté until soft and just starting to color.
A few drops to my face, a
little something to my hands while
cooking in the kitchen (yess for coconut and
olive oil!)
Salad: Grill corn,
cook faux meat on stove with a
little olive oil, chop the rest of the ingredients and throw
in a bowl
Put the peppers, pasta and parsley leaves
in a large warmed bowl, toss together, add a
little of the
cooking water and a few glugs of
olive oil.
Put the peppers
in a large frying pan with a
little olive oil, season, cover and
cook slowly for about 15 mins, until softened.
So how do you feel about a
little olive oil in a stainless steel pan for
cooking up say a stir fry?