Not exact matches
I don't personally use rice bran
oil but it has a high
smoke point so should be relatively healthy to
cook with although I'm afraid I am not too familiar with it.
1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3 cups
cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock juice of 1 lemon sea salt to taste olive
oil smoked paprika
Hi Lorena, I love using coconut
oil in my
cooking as it has a high
smoke point.
2 large onions
Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
Oil for frying — I use a tsp of coconut
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp
smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g
cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
After setting the
cooked kale aside, I added the tempeh (my wok didn't need extra
oil), the maple syrup, coconut aminos & liquid
smoke.
I like using avocado
oil for high heat
cooking, like roasting veggies, because it has a higher
smoke point, but olive
oil will definitely work for this recipe!
3 tablespoons olive
oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons
smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups
cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup
cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
I have read that grape seed
oil has a very high
smoke point so it is a good
oil to use for
cooking.
I use it in most baking and some high heat
cooking because it's
smoking point (425 degrees) is much higher than olive
oil (325 degrees).
Coconut
oil «s high
smoke point and concentration of stable saturated fats makes it a good choice for stir frys and
cooking.
Coconut
Oil for Cooking: Coconut oil has a high smoke point of 350 degrees F, which makes it a versatile oil for cooking, baking, and fryi
Oil for
Cooking: Coconut oil has a high smoke point of 350 degrees F, which makes it a versatile oil for cooking, baking, and
Cooking: Coconut
oil has a high smoke point of 350 degrees F, which makes it a versatile oil for cooking, baking, and fryi
oil has a high
smoke point of 350 degrees F, which makes it a versatile
oil for cooking, baking, and fryi
oil for
cooking, baking, and
cooking, baking, and frying.
Salt Plate Shrimp by The Mexitalian Jamaican Jerk Chicken Burgers by Simple and Savory Roasted Vegetable Grilled Pizza with Garlic Herb
Oil by Ciao Chow Bambina Memphis Style Pulled Pork by Two Places at Once Balsamic & Honey Chicken Skewers with Strawberry - Kiwi Salsa by No Spoon Necessary Amazing Basic Spice Rub for Grilling by An Oregon Cottage Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After Pressure
Cooker Pulled Pork by Appeasing a Food Geek Peach Barbecue Sauce by The Beach House Kitchen Tuna Stuffed Sweet Peppers by SugarLoveSpices Herb Marinated Steak Gyros Plates with Tomato - Onion Salad and Green Tahini Sauce by Feed Me Phoebe Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
The liquid
smoke in the
oil gives the chicken a smoky flavor as if it had been
cooked on an open flame barbecue grill.
When
oil is shimmering, but not
smoking, add chicken to skillet and
cook until browned on both sides, 2 to 4 minutes per side.
1 tablespoon extra virgin olive
oil 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet
smoked paprika 1/4 teaspoon ground turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado
oil or ghee, for
cooking
For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar) black beans, drained and rinsed — 1 onion, chopped — 2 teaspoon
smoked paprika — salt, pepper — corn tortillas —
cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan) + 2 teaspoon chili sauce, mixed — fresh coriander — lime — olive
oil
Place in a pan with the minced onion, hot sauce, cumin, worcestershire, liquid
smoke, chili powder, salt / pepper, and
cook over medium heat with a drizzle of olive
oil.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the
cooked latkes 1/4 teaspoon black pepper Vegetable
oil (I used sunflower seed
oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without
smoked salmon
2 cups (300 g)
cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons
smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable
oil for frying, such as sunflower
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive
oil / When onions are translucent and tender add 1/2 cup shredded
smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions,
smoked salmon and dill together and
cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and
cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
1 tablespoon olive
oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces
cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons
smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive
oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon
smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of
cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut
oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon
smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups
cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each
smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to
cook; in large pot heat olive
oil and add onions, sauté until translucent.
Virgin coconut
oil has a slightly higher
smoke point than virgin olive
oil, which makes it more suitable for high heat
cooking.
Feed Me Phoebe: Kale Salad with Avocado, Cranberries and Peptias Jeanette's Healthy Living:
Smoked Avocado Tomato Salsa Guacamole Weelicious: Avocado Honey Dip Napa Farmhouse 1885: Avocado Green Goddess Dressing Red or Green: Avocado and Cilantro Pesto with Whole Wheat Penne Blue Apron Blog: Avocado Tartines with Goat Cheese Domesticate Me: Summer Salad with Avocado, Corn and Grilled Herb Shrimp Dishin & Dishes: Creamy Avocado Citrus Dressing, No Cream, No
Oil The Heritage
Cook: Summertime Vegetable Stuffed Avocados And Love It Too: Sugar - Free Avocado Fudgesicles Haute Apple Pie: Avocado BLT Egg Salad Daily * Dishin: Colorful Sweet Pepper - Avocado Salsa Devour: No -
Cook Avocado, Shrimp and Mango Salad Taste With The Eyes: Zucchini «Pappardelle» with Avocado «Cream» FN Dish: 10 Audacious Guacamole Add - Ins
«Olive
oil is very good for you but some olives have a very low
smoke point, and produce small amounts of carcinogens when heated,» nutritionist Dr Glenys Jones told The Telegraph London recently, suggesting we should only use olive
oil for salads and not
cook with it.
Carefully pour the
smoking hot
oil onto the pile of chilies / peppercorns on top of your
cooked chicken / broccoli.
«Despite having higher
smoke point, ROO is less stable than EVOO during
cooking because EVOO is rich in antioxidants that protect the
oil against oxidation.»
Olive
oil + caramelized onions and garlic + chopped
cooked russet potato + leftover
smoked brisket, roughly chopped + pickled sunchokes, roughly chopped + salt and pepper + 4 eggs
2 tbsp vegetable
oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of
smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups
cooked jasmine or basmati rice
Avocado
Oil — These are both oils with high
smoke points, making them healthier to use in
cooking and baking than other vegetable oils
1/4 c. neutral high -
smoke point
cooking oil (grape seed, canola, safflower), plus additional for grill grates
1 can chopped tomatoes, liquid drained, 1 Tablespoon Tomato Puree, 3 Cloves Garlic, 1/2 a White Onion, 1.5 Teaspoons
Smoked Paprika, 1/2 Teaspoon Cayenne Pepper *, 2 Teaspoons Olive
Oil, for
cooking.
3While pasta
cooks, heat 3 tablespoons olive
oil in a 12 - inch heavy skillet over moderate heat until hot but not
smoking, then
cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon
smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive
oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups
cooked chickpeas 2 cups chickpea
cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive
oil, for drizzling
I like to
cook with coconut or avocado
oil before I'll use olive
oil because of the higher
smoke points.
Heat remaining tablespoon
oil in wok over moderate heat until hot but not
smoking, then
cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes.
Grapeseed
oil has a very high
smoke point, which allows you to
cook at higher temperatures for longer before it starts to
smoke and burn.
Because of its low
smoke point, extra virgin olive
oil is best used drizzled over
cooked or raw foods, or as a salad dressing.
For high - heat
cooking, coconut and avocado oils are best because they have a higher
smoke point, the temperature at which the fat or
oil begins to break down due to heat.
1 teaspoon dried thyme 1 teaspoon
smoked paprika 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 large sweet potato (about 1 pound), peeled 1 large yellow onion One 2 - pound butternut squash, peeled and seeded Olive
oil or
cooking spray
1 tablespoon extra-virgin olive
oil 1 teaspoon red pepper flakes 1/2 teaspoon pimenton (
smoked Spanish paprika) 2 cups
cooked chickpeas, preferably homemade (page 45), rinsed and drained 1/2 cup chickpea
cooking liquid or water, plus more as needed 2 tablespoons tahini, plus more as needed Juice of 1 lemon 1 plump clove garlic, peeled 1/2 teaspoon salt, plus more to taste
2 tbsp olive
oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet
smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups
cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
You'll get a great sizzle and a great crust without
smoking the
oil, burning the fish, or making a mess, and it's far easier to control the
cooking.
Drizzle the kebabs with a little olive
oil, and season with salt, pepper and some
smoked paprika before
cooking.
Use olive
oil as a dressing but don't
cook with it due to the low
smoke point.
Coconut
oil is excellent for sauteing veggies,
cooking eggs, etc. due to the high
smoke point.
Ingredients: 2 mini pizza crusts, 6 - inch size 2 tsp olive
oil 4 tbsp tomato sauce 1 1/2 cups shredded white cheddar cheese 1 fresh California avocado, medium size, seeded and peeled 3 slices thick cut
smoked applewood bacon,
cooked until crispy and crumbled 1 plum tomato, sliced thinly crosswise a few thin slices of red onion Instructions: Heat grill on medium.
When olive
oil is hot but not
smoking add cauliflower rice, stirring here and there,
cook for 6 minutes (adding eggs the last 3 minutes)