Toss bread with lemon zest and 1/4
cup oil on a rimmed baking sheet; season with salt and pepper.
vinegar, and 1/4
cup oil on a rimmed baking sheet; season with salt and pepper.
Toss potatoes with 1/4
cup oil on a rimmed baking sheet; season with salt and pepper.
Not exact matches
On their own, none of them is worth more than a barrel of coffee, or a
cup of
oil (the latter is cheaper).
With the blender still running
on low add in 1/4
cup olive
oil.
2 tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut Butter & Company» sThe Heat Is
On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel corn 1 teaspoon dried oregano 1/3
cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left
on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable
oil for frying
Just wondering though —
on your App you say 1/4
cup of Olive
oil but in this recipe you don't have Olive O
oil but in this recipe you don't have Olive
OilOil?
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut
oil sea salt and freshly ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending
on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4
cups baby spinach
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere
on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Make the icing: Using an electric mixer, add the icing ingredients: 1
cup coconut
oil and 1
cup maple syrup and whip
on high to combine.
Add about 1/2
cup of the olive
oil (or more) depending
on how smooth the flow is.
Follow the basic recipe instructions
on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1
cup canned crushed pineapple (1/2
cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1
cup raisins, 2 tablespoons cinnamon, 1/3
cup vegetable
oil, 1/4
cup sugar, salt and pepper to taste.
for the lentils: a few tablespoons of olive
oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2
cups of black lentils, rinsed 3 - 4
cups (plus you might need another
cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending
on how flavorful your broth is)
2 tablespoons olive
oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2
cups prepared mild salsa 2
cups cooked brown rice 1 tbsp of Cajun seasoning (depending
on the kick you'd like less or more)
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.
Ingredients: 6 lemons / 2/3
cup kosher salt (my lemons were
on the small side so I only used about 1/3
cup) / Juice from 4 - 5 additional lemons / 2 T olive
oil
You arm
on the other hand, can kick into high gear if needed, lowering the risk of wasting two
cups of perfectly good
oil.
Place about 1/3
cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar
on top of the batter in the waffle iron (you may want to grease the iron with coconut
oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.
You can use 1
cup of melted butter or
oil, and 1/2 to 1
cup of sugar (depending
on how sweet you want them to be).
Before you put the bars in the oven push down
on the bars as hard as you can with the back of a measuring
cup (rub the back of a measuring
cup with some
oil so is does not stick to the bars) before baking and then again after they come out of the oven.
Recipe and photo by Emma Frisch Prep Time: 2 minutes Cook time: Romanesco: ~ 15 minutes Basmati: depending
on variety and brand — 20 - 45 minutes Yield: 2 Ingredients: Basmati rice (white or brown)-- 1
cup Olive
oil — 2 tablespoons Lemon juice — 1 tablespoon fresh squeezed lemon juice Garlic — 3 - 4 minced Sea salt ---LSB-...]
1/2
cup tahini 2 T. extra virgin olive
oil 2 T. orange juice 2 T. water 1 clove of garlic, grated
on a microplane 1 tsp.
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2
Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2
Cup Frozen Berries -1 / 2 tsp Vegan butter / Coconut
oil Optional Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said
on label of QuickOats box.
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend
on your roll size and filling amount) 1
cup low - fat ricotta cheese 1
cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive
oil 1/2
cup red pepper, diced 1/2
cup zucchini, diced 1/2
cup mushrooms, diced 1
cup fresh spinach, chopped Cooking spray 2
cups marinara sauce
4 green plantains, peeled and cut into rounds
on the diagonal 3 T olive
oil 3 - 5 cloves minced garlic Pork cracklings (chicharrones), crushed — 1
cup (or substitute w / thick bacon) Salt — to taste
Toss squash with 1/4
cup oil and place spread out
on a baking sheet; season with salt and pepper.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar,
oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer
on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive
oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2
cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have
on hand) 1
cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2
cups chicken broth 1/4
cup parsley, chopped salt and pepper to taste
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1
cup warm water Pinch of sugar 1 3/4
cups semolina flour 1 3/4
cups all - purpose flour 1 teaspoon salt 1 tablespoon olive
oil Corn meal - for spreading
on pizza peel For the balsamic reduction: 1
cup balsamic vinegar Pizza toppings: 2 tablespoons olive
oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2
cup freshly chopped basil
Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive
oil, once the
oil get's hot, add 2
cups of tightly packed bagged spinach to the pan, mix with the
oil and add a lid
on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the heat
I took the liberty of changing a few things around and used what was
on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2
cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut
oil instead of 1/4
cup, substituted Hemp Seed for Flax meal and Volia!
Ingredients 2
cups of organic Romaine, Kale, or Collards (it just depends
on the time of year)-- loosely packed 2 Tablespoons
oil or pat of butter 2 oz water or stock
Smashed Avo
on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive
oil 1 avocado 1 tbs lemon juice Pinch of cumin 2 tsp olive
oil 1/2
cup feta (cubed) Extra olive
oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive
oil and fry garlic til golden.
freshly ground pepper 1/4
cup olive
oil (if browning
on the stove) 2
cups chicken broth / stock 2
cups heavy cream or half and half 1 lb.
2 tablespoons extra virgin olive
oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4
cup chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending
on your spice tolerance) 2
cups cherry tomatoes, halved 1/2
cup Kalamata olives, chopped 3 garlic cloves, minced Salt and pepper
In large bowl, beat cake mix,
oil, walnuts, orange segments, reserved 1/3
cup orange liquid, and eggs with electric mixer
on low speed 30 seconds, then
on medium speed 2 minutes.
While it's blending
on low, drizzle in slowly about 1
cup of
oil, whatever
oil you think is the healthiest for you and your family.
Ladle soup into bowls or
cups, and serve each with a generous dollop of the yogurt, a drizzle of olive
oil, a touch of chopped mint (any that was left
on the cutting board), and a sprinkling of black olives.
Purée almonds,
oil, salt, and 1/2
cup water in a high - powered blender
on high speed until thick, light, and smooth, about 3 minutes.
To save
on calories, I cut the sugar down to 1/4
cup (but doubled the vanilla to 4 tsp and cinnamon to 2 tsp to compensate) and instead of 1/3
cup oil I used 1 Tbsp
oil and a mashed banana.
3 frozen chicken breasts
on bottom, 1
cup uncooked quinoa, 2
cups water, I just used like a coleslaw mix (white and purple cabbage and carrots) 1.5
cups of it, 1
cup fresh cut up broccoli, 2 stalks green onions, and then the sauce
on top (1/3
cup olive
oil, 1/2
cup franks hot sauce, 1 tsp seasoned salt whisked together)
i followed the recipe exactly and when I took it out of the fridge, it had
oil on the bottom... I drained that out and ended up having to add a lot of flour to soak it up and that made the taste off... I think if I try these again I would only use 1/3
cup oil
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending
on your sweetness preference)-- 1/4 teaspoon salt
1 tablespoon
oil (butter / ghee / coconut
oil) 1 1/2 — 2 pounds lamb meat
on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2
cups stock 1/3 — 1/2
cup raisins
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
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going
on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2
cup plain breadcrumbs vegetable
oil for grilling
While the sweet potato is cooking, heat 1/2
cup of the olive
oil in a pan
on medium heat.
What's in it: 2 tablespoons coconut
oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending
on preference) grated fresh ginger 4 garlic cloves, minced 3
cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5
cups) 1 14 - oz can light coconut milk 1/4
cup red curry paste 1/4 tsp.
Or an accidental mis - measurment
on the lemon juice (more than 1/4
cup) or coconut
oil (less than 1/4
cup)?