I might add
a couple tablespoons of olive oil, avocado oil, or bacon grease to help with the leaness of the meat.
In a frying pan heated to medium, add
a couple tablespoons of olive oil and then place 4 or 5 meatballs into the pan.
You can throw in
a couple tablespoons of olive oil if you have cholesterol issues, blood sugar issues.
Once the yeast is ready, pour in
a couple tablespoons of olive oil and drizzle the liquids into the dry ingredients while stirring, pulsing or mixing.
Toss ysliced butternut squash with
a couple tablespoons of olive oil, and spread the squash onto the baking sheet.
In the meantime place a large pan over medium heat, drizzle
a couple tablespoons of olive oil and add in the onion, carrots and broccoli with a pinch of salt.
2 Heat
a couple tablespoons of olive oil in a large, thick - bottomed pot on medium high heat until almost smoking.
Heat
a couple tablespoons of olive oil in a large skillet over medium - high heat.
Not exact matches
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped
tablespoon, I omitted the
olive oil, and just the 1/2 tsp
of rubbed sage leaves and I added a cup
of frozen peas to the pasta cooking water a
couple of minutes before the end.
The spinach: Wash and rinse a big pile
of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove
of finely chopped garlic sizzle in a
couple of tablespoons of olive oil before adding all or most
of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1
tablespoon white wine vinegar 1/2 cup good quality
olive oil a
couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
Put the onion quarters and shallot halves in a roasting pan with two
tablespoons of olive oil, a good pinch
of salt and a
couple of grinds
of black pepper and toss together gently.
1
tablespoon olive oil or melted butter 4 eggs 3 - 4 ounces shredded mozzarella cheese 1/4 cup roasted red pepper, chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach, chopped a
couple pinches
of dried thyme 2 strips bacon, crumbled salt and pepper, to taste
While your squash is roasting, trim your brussels and place them in another oven - safe dish, adding a
couple of tablespoons of olive oil and some salt & pepper.
Heat a large skillet on medium heat, add 2
tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half
of chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a
couple of times, until the chicken is completely cooked through.
Add a
couple of tablespoons of olive oil and some salt & pepper and place it in the oven.
We had about 12 children and I made the passata by heating 2
tablespoons of extra virgin
olive oil, adding finely chopped garlic and dried mixed herbs, letting it cook for a
couple of minutes then adding 2 tins
of chopped tomatoes.
Heat a
couple tablespoons of butter (or
olive oil) in a large well - seasoned (or non-stick) skillet over medium - high heat.
To cook the mushrooms heat up one
tablespoon of olive oil and add the crush garlic, cook for a
couple of minutes, keep stirring from time.
At this time add your breadcrumbs to the anchovies and garlic, with an additional
couple of tablespoons of olive oil.
Add all the vegetables to the chicken along with some splashes
of olive oil and a
couple tablespoons of mayo until it is nice and moist.
Crostini: 1 sweet baguette, cut into 1 / 4 - inch thick slices 3
tablespoons olive oil a
couple pinches
of salt 1 large garlic clove, peeled.
It's just a
couple slices
of some seed bread a
tablespoon or so
of olive oil, and some salt and pepper, baked at 350 for about 10 min.
Heat a skillet over medium heat and drizzle in a bit
of olive oil (a
couple tablespoons).
Drizzle with a
couple tablespoons of cream from the potatoes and a
tablespoon of olive oil.
2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a
couple pinches
of fine grain sea salt 2 eggs, beaten 1 +
tablespoon olive oil
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a
couple pinches
of fine - grain sea salt a
couple splashes
of olive oil 2 medium cloves garlic, minced a scant
tablespoon of maple syrup 1/3 cup pine nuts, toasted and chopped
If you don't have lemon
oil you can substitute with a
tablespoon of extra virgin
olive oil and a
couple of teaspoons
of lemon juice.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1
tablespoon of olive oil; once the
oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a
couple of pinches
of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch
of salt if needed, and set the mixture aside for a moment, keeping warm.
Heat a
couple of tablespoons of olive oil in a large pot and add the onions, garlic and sugar.
Add the onion to the skillet with the bacon fat and cook over low - medium heat until well caramelized, 10 - 15 minutes (if leaving the bacon out
of the salad, cook your red onion in a
couple of tablespoons of olive oil instead).
Roast three
olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece
of foil and let sit for 20 minutes longer / Remove charred skins from peppers along with seeds and place in a blender or food processor / Add a
couple of tablespoons of olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so
of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.
Cook one onion (sliced) in about 1
tablespoon of olive oil at medium heat for about 20 - 25 minutes, stirring around every
couple of minutes.
Enter our patented (actually not patented at all) Cold - Pan Method, perfected by Epi's Anna Stockwell: Pour a
couple of tablespoons of olive oil into a large skillet and just lay the chicken thighs, skin - side down, in the cold pan.
Heat a
couple tablespoons of clarified butter (or
olive oil) in a large well - seasoned (or non-stick) skillet over medium - high heat.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1 teaspoon
of baking powder, 1 teaspoon
of sea salt, 1/2 teaspoon
of white sugar, 1
tablespoon of extra virgin Spanish
olive oil, 1/3 cup
of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside
of the bowl for a
couple of minutes and form the dough into a ball
If you experience this just add a
couple of tablespoons of olive oil and you would be fine.
for the fritters: 2 cups
of cooked quinoa 2 cups
of cooked peas 1 cup
of loosely packed basil, roughly chopped 2
tablespoons of extra virgin
olive oil + a
couple of tablespoons for frying 2
tablespoons of chickpea flour 1 teaspoon
of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2
tablespoons of mayo (vegan or regular, etc) 1
tablespoon of lemon juice 2
tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:
2
tablespoon ghee or extra-virgin
olive oil fine grain sea salt 1 small onion or a
couple shallots, sliced 1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot
of dried chickpeas) 8 ounces extra-firm tofu 1 cup
of chopped kale 2 small zucchini, chopped zest and juice
of 1/2 a lemon
Heat a
couple of tablespoons of olive oil in a large skillet.
Add the onion and a
couple of tablespoons of olive oil to a saute pan.
for the socca pizza crust: 1 cup
of chickpea flour 1 cup
of water 3
tablespoons of extra virgin
olive oil a
couple pinches
of sea salt freshly cracked black pepper a handful
of chopped chives (optional) a
couple tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few
tablespoons of pesto (either homemade or store - bought) several dollops
of goat's cheese, or your favorite non-dairy cheese
Add a
couple glugs
of olive oil (roughly 3
tablespoons) to a big skillet over medium - high heat.
In particular, I reduced the amount
of oil used in the recipe (the original recipe calls for 1/4 cup
of olive oil, but I find that a
couple tablespoons do just fine in a non-stick pan).
INGREDIENTS 1 large head
of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1 head
of garlic, broken into cloves with the peels left on a
couple tablespoons of extra virgin
olive oil 1/2 teaspoon
of cumin 1/4 teaspoon
of ground coriander 1/4 - 1/2 teaspoon
of sea salt freshly ground black pepper
4 lb (ish) organic whole chicken 10 - 12 cups
of water (filtered preferably) 2
tablespoons of sea salt 1
tablespoon of whole peppercorns 1
tablespoon of coriander seeds (optional) 2 bay leaves 3
tablespoons of ghee or
olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms, sliced 8 - 10 cloves
of garlic, sliced 1
tablespoon of minced (fresh) turmeric 1
tablespoon of minced (fresh) ginger optional add - ins: a
couple handfuls
of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
Toss the vegetables with a 2
tablespoons of olive oil, the whole sprig
of rosemary and a
couple of generous pinches
of salt and pepper.
If you're doing this, start cooking the onions and garlic in a
couple of tablespoons of olive oil.
Grab a can
of cannellini beans, half a bunch
of dandelion greens, handful
of parsley and basil, a lemon, a heaping
tablespoon of tahini,
couple garlic cloves, a pinch
of cumin, and some
olive oil.
Ingredients: 1 aubergine (eggplant) 1 clove
of garlic 1/2 — 1 fresh green chili pepper 1/2 a bunch
of fresh flat - leaf parsley 1
tablespoon extra virgin
olive oil 1/2 lemon 1/2 teaspoon smoked paprika Instructions: Preheat the oven to 350 * F. Pierce the aubergine a
couple of times with a knife, then roast on a baking sheet or in a pan for 45 minutes... Read More»