Heat 1 tablespoon of
desired cooking oil in skillet over medium heat.
Not exact matches
Alternatively
cook immediately in a pot of boiling, lightly salted water with a teaspoon of
oil for approx. 3 minutes or until
cooked to your
desired consistency.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g]
cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if
desired, optional Salt and pepper to taste
Ingredients 3 - 5 cups greens of choice (arugula, spring mix, spinach, etc.) 1/2 cup
cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart
desires 2 teaspoons olive
oil Squeeze of fresh lemon juice Directions 1.
You can use this in
cooking and stir - fry, as
desired, however, it will not melt in the same way that the coconut
oil does.
2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if
desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola
oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
Toss
cooked quinoa with olive
oil and vinegar, season pepper if
desired.
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
it shouldn't be this complicated... the jist of it is here... saute the onions and garlic till golden and add the veggies I ADDED CORN CUT FROM THE COB just because and I see another reader did... cover,
cook till
desired tenderness... maybe 1/2 hr and wallah... we had leftover linguini we warmed in it while it simmered at the end and a side of meatballs and it was fabulous... and forget 1 cup of olive
oil... what a waste!
Drizzle olive
oil on the flesh, place squash [flesh face down] in baking dish; place in oven another 30 - 45 minutes until flesh is
cooked through with
desired browning (flesh should no longer be whitish, and the noodles should separate easily).
Stovetop Instructions: Tear open pouch, Squeeze, mix in a 2 tbsp of
cooking oil if
desired, Heat over medium heat, stir beans occasionally until heated.
Place in the hot
oil and
cook until
desired doneness.
Step 1: Sauté Cubes of Tofu in Olive
Oil, adding spices as you
desire Step 2: In a small saucepan
cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve warm.
3/4 — 1 lb each) 2 tablespoons
oil (butter / ghee / coconut
oil) 1 large onion, diced 3 - 4 cloves garlic, chopped 4 celery ribs, sliced 4 - 6 cups stock (depending upon
cooking time and
desired thickness of soup) 1/2 cup chopped parsley or cilantro 1 1/2 teaspoons sea salt (or to taste) Dash of black pepper 1 — 2 tablespoons lemon juice
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame
oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups
cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if
desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
While pasta is
cooking, combine basil, pumpkin seeds, garlic, olive
oil, salt & pepper to a food processor and blend until combined to
desired consistency.
To serve, guests spear the meat with a fondue fork and
cook in the hot
oil to
desired doneness — 15 seconds for rare, and about a minute for well - done.
1/4 cup
cooking oil 2 pounds cubed lamb or beef 2 onions, finely chopped 1 teaspoon each fresh garlic and ginger paste 4 tablespoons Durban Masala curry powder (or red curry powder) 2 large tomatoes, finely chopped 2 potatoes, peeled and cut into 1 / 2 - inch cubes 2 carrots, finely sliced 1 stick cinnamon 2 tablespoons apricot preserve 1 cup chicken broth 1 tablespoon vinegar Salt and black pepper to taste Fresh cilantro for garnish (as
desired)
BURGERS: 2 1/2 cups canned garbanzo beans, drained and rinsed 4 large eggs 1/2 teaspoon sea salt 1/3 cup chopped fresh cilantro 1 small onion, chopped zest of one lemon 3/4 cup frozen peas 1 cup toasted whole - grain bread crumbs
cooking spray or olive
oil burger buns
desired toppings (sprouts, grilled vegetables, tomato, etc..)
Our neutral and everyday coconut
oil is perfect for use in
cooking, baking and spreading where the taste and aroma of coconut is not
desired.
Caesar dressing ingredients • 1 cup
cooked white beans, plus
cooking liquid / liquid from can to achieve
desired dressing consistency • 2 tablespoons freshly squeezed lemon juice • 1/2 tablespoon Dijon mustard • 1/2 tablespoon vegan Worcestershire sauce • 1 teaspoon capers • 1/2 teaspoon maple syrup • 1/4 teaspoon sriracha • 1 garlic clove • sea salt — to taste • freshly ground black pepper — to taste • 2 tablespoons olive
oil
1 1/2 teaspoons (7 mL) extra-virgin olive
oil 1 red onion, diced 3 cloves garlic, minced 1 orange bell pepper, diced 1 red bell pepper, diced 1 jalapeño, seeded, if
desired, and diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL)
cooked wild rice blend or brown rice taco shells
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive
oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut
oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive
oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender •
Cook the pasta according to package directions • In a small sauce pan melt coconut
oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until
desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
Fry the eggs in the hot
oil until the whites are set and the yolks are
cooked to your
desired doneness, flipping the eggs if
desired.
Thread 3 shrimp on each skewer and a small hot pepper, if
desired;
cook each side 2 minutes on an
oiled grill pan.
Oil grate, place steak on it and grill until
cooked to
desired doneness, about 4 to 5 minutes per side for medium - rare.
In your frying pan add the olive
oil or
cooking spray and first add the mushrooms and onion let these
cook until the onion is slightly translucent then add the rest of your veggies until the broccoli is a bright green or until
desired texture.
Add remaining 1/2 tablespoon olive
oil and
cook both eggs until they reach
desired doneness, 2 minutes one one side, then 1 minute on the other side for over-easy.
Pour into an
oiled pan over medium heat, and
cook until eggs are to your
desired consistency.
Heat up a large skillet on medium heat with a little butter and olive
oil (this ones for the patties) combine and mix in a large bowl the
cooked veggies, zest, sea salt, egg and almond flour, turkey meat and sausage (removing the casings) With your hands make patties to about the size of your palm or smaller (I make them smaller for my kids) Add the formed patties to the skillet and let them
cook until the rim of the patties are white Flip (add the cheese if
desired) and
cook for another four minutes Serve
2 tablespoons olive
oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to
desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups
cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado
oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of
cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of
desired spiciness)
6 cups
cooked pasta 2 tablespoons olive
oil 1 cup diced tomatoes -LCB- canned or fresh -RCB- 1/2 cup thinly sliced red pepper 1/2 cup sliced black olives 1/2 cup feta cheese 1 heaping tablespoon Patak's Mild Curry Paste Salt & Pepper to taste Garnish with finely chopped cilantro, if
desired
Not having a car myself, and living in a small New York City apartment, the
desire to make my own biodiesel from
cooking waste
oil is one which has not arisen in me.