Sentences with phrase «cup light olive»

2 cans (14 Ounces) Artichokes In Water 1/2 Cup Light Olive Oil Based Mayonnaise 1/4 Cup Grated Parmesan Cheese 1 Tablespoon Lemon Juice 2 Garlic Cloves, Peeled & Chopped 1/4 Cup Chopped Fresh Parsley Salt & Pepper Topping: 2 Tablespoons Grated Parmesan Cheese Garnish: Chopped Green Onions or Parsley

2 potatoes, diced 1/4 cup light olive oil 1 carrot, diced 3 ribs celery, diced 1 onion, diced 1/3 cup flour 1 teaspoon garlic, minced (optional) 1 teaspoon thyme, chopped 1 12 - ounce can ready - to - serve split pea soup («Amy's» is good) 4 cups vegetable broth 1 1/2 teaspoons salt, or to taste 1/4 teaspoon ground black pepper, or to taste Drop biscuit dough

Muffin Batter: 1 Cup All - Purpose Flour 1 Cup Whole Wheat Pastry Flour 1/3 Cup Dark Brown Sugar 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 Large Egg, Beaten 1 Cup Skim Milk 1/2 Cup Light Olive OIl 2 Cups Finely Chopped Peeled Apples Filling: 1 (8 Ounce) Package Light Cream Cheese (Not Fat Free) 3 Tablespoons Maple Syrup 1 Tablespoon Orange Zest 1/2 Teaspoon Ground Cinnamon Topping: 1/4 Cup Whole Wheat Pastry Flour 1/4 Cup Old Fashioned Rolled Oats 1/4 Cup Dark Brown Sugar 1/2 Teaspoon Grund Cinnamon 3 Tablespoons Butter 1/3 Cup Chopped Walnuts

1 Tablespoon Olive Oil 1 Pound Boneless, Skinless Chicken Thighs Cut Into 1 1/2 Inch Pieces 1 Pound Boneless, Skinless Chicken Breasts Cut Into 1 1/2 Inch Pieces 1 Medium Onion, Peeled & Diced 1 Sweet Red Bell Pepper, Seeded & Diced 3 Cloves Garlic, Peeled & Minced 1 (14 Ounce) Cans Chopped Tomatoes 1/3 Cup Spicy Wing Sauce (Like Frank's) 2 Tablespoons Worcestershire Sauce 2 Tablespoons Mustard 1 Tablespoon Dark Brown Sugar Salt & Pepper 6 Whole Wheat Hamburger Buns Sauce: 1/2 Cup Fat Free Greek Yogurt 1/2 Cup Light Olive Oil Mayonnaise 1/3 Cup Blue Cheese Crumbles Salt & Pepper

Ingredients 1/2 cup light olive oil do not use extra virgin 1 tbsp white wine vinegar 1 tbsp fresh orange juice 2 tbsp water 3 ripe strawberries 3 fresh basil leaves 1/8 tsp salt

1 1/2 cups spelt flour scant 1 cup sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 large eggs 2/3 cup fresh squeezed orange juice (about 2 oranges) zest of 2 oranges 2/3 cup light olive oil 1/4 cup chopped candied orange peel powdered sugar, optional, for dusting

Not exact matches

for the dough 1 cup whole spelt flour or sprouted spelt flour (I use this amazing sprouted spelt) 2 cups light spelt flour 1 teaspoon sea salt 3 tablespoons coconut or olive oil 1 1/4 cups boiling water

Dough: 1 cup / 2, 4 dl lukewarm water 2 tsp instant dry yeast 2 tsp sea salt 2 1/2 cup / 6 dl spelt flour (we used light) 2 tbsp olive oil

1/4 cup extra virgin olive oil 2 skinless boneless chicken breasts, cleaned and pounded thin 2 sections of Laughing Cow Cheese (regular, light, or herbed) 2 teaspoons Italian seasoning 1/2 cup of your favorite bread crumbs Salt and pepper to taste

1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Recipe and photo by Emma Frisch Prep Time: about 10 minutes Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1 cup, pre-cooked Butter or ghee — 1 tablespoon, substitute with light olive oil Yellow onion — 1 cup, diced Garlic — 1 tablespoons, minced Carrots — 1 cup, -LSB-...]

Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving

1/4 cup rice vinegar 1/4 cup olive oil 3 tablespoons mayonnaise 2 tablespoons light soy sauce 2 tablespoons finely chopped fresh ginger 1 teaspoon minced garlic 2 drops Asian sesame oil

2 3⁄4 cups rolled oats 1 cup shelled pistachios 1 cup unsweetened coconut chips 1/3 cup pumpkinseeds 1 tablespoon salt 1⁄2 cup light brown sugar 1/3 cup maple syrup 1/3 cup extra virgin olive oil 3⁄4 cup dried sour cherries.

Dressing: 1/4 cup red - wine vinegar 2 tablespoons light sesame oil 1 tablespoon honey 2 teaspoons Dijon mustard 1 teaspoon soy sauce 1/2 teaspoon cinnamon 2 tablespoons olive oil Salt, preferably sea or kosher, to taste Freshly ground black pepper to taste

* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2 teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup diced Yellow Onion or Red Onion * 1/2 teaspoon Dry Mustard (I used a tablespoon of prepared Yellow Mustard) * pinch of Salt * 1/2 cup Extra Light Olive Oil

1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, optional

3 (6 - inch) corn tortillas Salt and ground black pepper to taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4 cup) 2 tablespoons chopped fresh cilantro, divided 1 tablespoon olive oil 1 small onion, chopped Chunky tomato salsa

2 cups sugar 1 cup oil, plus an extra glug (I use grapeseed oil since it has a very light scent, but another option is extra light olive oil if you can't find grapeseed.)

Measure out 1.5 cups of the light - tasting olive oil, turn your food processor or blender ON, and then SLOWLY drizzle in the oil.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

7 grams salt 10 grams malt powder (available at health food stores and brewing supply houses) 150 grams water 5 grams Light Olive oil 30 grams active Sourdough Starter All the measurements are given in grams because the bagel dough is very dense and using cups would be significantly less accurate.

1 cup (2,5 dl) spelt flakes 2 medium size organic lemons (juice and zest) 3 cups (7,5 dl) ice cold water 1 tbsp sea salt 1 oz (30 g) fresh yeast 2 - 3 tbsp olive oil 7 cups (1 kg) spelt flour (whole or light or both)

Beetroot Hummus 200 g raw beetroots 1 cup / 150 g cooked white beans 3 tbsp light tahini (sesame paste) 4 tbsp lemon juice 3 tbsp cold - pressed olive oil 1 tsp ground cumin 1 clove garlic, peeled 1 tsp flaky sea salt

8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves

2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream

1 butternut squash, peeled, seeds removed, cut into cubes 3/4 cup light coconut milk 2 tbsp olive oil 2 cloves garlic, minced 2 tsp dried rosemary 1 tsp crushed red pepper flakes 10 - 12 shiitake mushrooms, stems removed, cut into thin strips 4 zucchini, spiralized into fettuccine

1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom salt and pepper, to taste 2 cups dried green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale

13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury 2 Tablespoons extra virgin olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2 Cup light sour cream 2 Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3 Cup shredded mozzarella cheese

Butternut squash sauce 1 butternut squash, peeled, seeds removed, cut into cubes 1 tbsp olive oil salt and pepper 3/4 cup light coconut milk 1 tsp crushed red pepper flakes

3 cups rye flour (either dark or light will do) 1 & 1/2 cups water 1 tbsp baking powder 1 tbsp olive oil 1/4 -1 / 2 tsp sea salt

1/2 cup sesame tahini 1/2 cup extra virgin olive oil 1 1/4 teaspoons salt 1 teaspoon crushed garlic or garlic powder 1 teaspoon light miso 1/4 teaspoon pepper (I use white to prevent black flecks) 1/4 cup lemon juice 1/4 cup white vinegar 1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley

Tuna Wine Sauce (4 servings)------------------- 2 tbsp olive oil 2 cloves garlic, minced 2 green onion stalks, thinly sliced 2 tbsp flour 1 cup chicken or vegetable broth 1/2 cup white wine 1 6.5 oz can chunk light tuna, drained 2 tbsp capers, rinsed and drained 2 tbsp lemon juice 3 dashes Tabasco ® sauce Black pepper to taste

1 cup warm water 1 package dry active yeast 1/2 teaspoon honey 2-1/2 cups all - purpose flour 1 teaspoon kosher salt 1/4 cup olive oil plus more for oiling bowl and sheet pan 1 red onion, thinly sliced 1 teaspoon light brown sugar 1 Bosc pear, cored and thinly sliced 1/2 cup blue cheese, crumbled

Borani ---- 1 bunch fresh spinach, well rinsed, stemmed, and chopped 1 cup chopped onions 3 scallions, chopped 1 clove garlic, minced 1/4 cup olive oil 1 tbsp minced fresh dill 1/3 cup feta cheese 2 tbsp light plain yogurt salt and ground pepper to taste

8 ounces whole - wheat egg noodles 1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 8 ounces mushrooms, sliced 1/2 teaspoon salt 1/2 cup dry white wine 6 tablespoons all - purpose flour 3 cups nonfat milk 1/2 teaspoon freshly ground pepper 12 ounces canned chunk light tuna (see Tip), drained 1 cup frozen peas, thawed 1 cup finely grated Parmesan cheese, divided 1/2 cup coarse dry whole - wheat breadcrumbs (see Tip)

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

Pin It Ingredients: Olive Oil Jalapeno Cornmeal Cake Yields 10 servings Cake 2 cups vanilla Greek yogurt (sweetened) 1 1/4 cups light brown sugar, packed 3/4 cup Bertolli extra-virgin olive oil 3 large eggs, at room temperature 2 cups all - purpose... Continue ReadOlive Oil Jalapeno Cornmeal Cake Yields 10 servings Cake 2 cups vanilla Greek yogurt (sweetened) 1 1/4 cups light brown sugar, packed 3/4 cup Bertolli extra-virgin olive oil 3 large eggs, at room temperature 2 cups all - purpose... Continue Readolive oil 3 large eggs, at room temperature 2 cups all - purpose... Continue Reading →

1 tablespoon olive oil 1 large leek, light green and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin and drained on paper towels 2 cups shredded cheddar cheese 3 eggs, beaten

2 cups whole milk 1 tablespoon plus 1 teaspoon cornstarch 1-1/2 ounces (3 tablespoons) cream cheese, softened 1/4 teaspoon sea salt 1 cup heavy cream 1/2 cup granulated sugar 2 tablespoons light corn syrup 1/4 cup olive oil 1 cup salted roasted pepitas

1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)

2 (15 Ounce) Cans Salmon (Wild Preferred), Bones & Skin Discarded 4 Slices Whole Wheat Sandwich Bread 2 Large Eggs 4 Green Onions, Chopped 1/4 Cup Fresh Cilantro, Finely Chopped Salt & Pepper To Taste 3 Tablespoons Olive Oil Mustard Sauce: 1/3 Cup Light or Olive Oil Based Mayonnaise 2 Tablespoons Dijon Mustard Lemon Juice

2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste

Personally, I have 2 replacers: if the texture holds together, I replace 1 cup butter by 2/3 cup oil (olive — the light flavor one) or even less.

Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

1/2 cauliflower head 1/3 cup mayonnaise 1/4 cup extra light olive oil 2 cloves garlic, crushed 2 tablespoons pickle juice from sugar - free bread and butter pickles 1 teaspoon salt or vege sal Tabasco sauce to taste — a few dashes 1/4 cup diced red onion 1 small green bell pepper, diced 2 celery ribs, diced 1/4 cup chopped sugar - free bread and butter pickles 3 hard - boiled eggs

biscuits 1 cup spelt flour (light or whole) 1/4 cup organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup quality olive oil 1/4 cup plain plant milk 1 teaspoon apple cider vinegar