Sentences with phrase «extra tbsp oil»

I used 1 extra tbsp oil and 1 less tbsp butter.

Not exact matches

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

Wet ingredients 6 tbsp (75 g) extra virgin coconut oil, room temperature 1 cup plain GMO - free soy yogurt (or yogurt of your choice) 2 carrots, shredded (around 150 g / 2 cups loosely packed) 1 onion, minced or finely chopped a handful of fresh thyme

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

1 bunch organic broccoli 3/4 cup raw pistachios 2 cups vegetable broth 2 cloves garlic, chopped 1 tbsp rice wine vinegar extra virgin olive oil ricotta cheese or plain yogurt

3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls in

2 cups cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive oil 1/4 cup water or cooking liquid chopped parsley and paprika for garnish

1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes

-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season

I added another 1/4 cup of shredded coconut, some cacao nibs, 1/4 tsp espresso, about 1 Tbsp honey (used fewer dates since they are so expensive), and 1 tsp of coconut oil for extra flavor.

2 cups couscous, cooked according to package directions (I used whole wheat) 1/2 cup currants 1/2 cup sliced almonds, toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.

However, I would like to make a couple of suggestions: first, based on some of the earlier comments, I used 1 Tbsp of natural peanut butter in place of the tahini and that was plenty; I also added an extra clove of garlic and a couple of Tbsps of olive oil (because hey!

Hi can I use extra virgin olive oil for the tbsp of oil?

Osso Bucco and Five Cheese Lasagne Print Email Serves 8 - 10 Time 4 hours Ingredients 2 carrots, diced 2 brown onions, diced 2 sticks celery, diced 4 cloves garlic, diced 2 bay leaves 2 tbsp extra virgin olive oil 4 pieces osso bucco 1 cup basil leaves 1 cup red wine 4 x...

You'll need just under 1/4 cup (3 Tbsp should do it) and you can always supplement any extra needed with melted ghee or coconut oil.

3 acorn squash (3 3/4 lb total), halved, seeded, and each cut lengthwise into 12 wedges 2 Tbsp maple syrup 2 Tbsp red wine vinegar 1 Tbsp extra virgin olive oil 2 tsp Dijon mustard 2 bunches watercress, tough stems discarded 1/2 c pomegranate seeds (with juice)

organic cold pressed extra virgin olive oil 1 Tbsp.

Meanwhile, in a large pan on the stove top, add 1 tbsp of extra virgin olive oil, stir fry veggies, edamame, chickpeas, and as much soy sauce as you like.

2 cloves garlic Sea salt, to taste Freshly ground black pepper, to taste 1 pinch sugar 2 Tbsp extra virgin olive oil 2 (10 - oz.)

250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste

2 tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice

fresh basil, chopped (or fresh mint) 1/3 cup extra virgin olive oil 2 Tbsp.

PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1.

PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1.

2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper

extra virgin olive oil 4 cloves garlic, thinly sliced 1 Tbsp.

packages cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced

2 Tbsp butter, softened 1 Tbsp extra virgin olive oil 4 tsp finely chopped scallion greens 1 tsp finely chopped fresh thyme 1/2 tsp fresh lemon juice 1/4 tsp salt 1/8 tsp black pepper 4 ears corn, husked

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

extra virgin olive oil 2 Tbsp.

2 pounds organic carrots with tops on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and pepper

extra virgin olive oil, divided kosher salt and freshly ground black pepper 1 medium - large butternut (or acorn) squash, peeled, seeded, and diced 1 Tbsp.

Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt

2 carrots (about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin olive oil 20 gms flat leaf parsley, chopped

3 cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste

honey chive vinaigrette ingredients: 2 tbsp white balsamic or wine vinegar 1 tsp dijon mustard 2 tbsp raw honey or agave nectar salt + pepper 3 tbsp extra virgin olive oil 1/4 cup chopped chives + extra for garnish

The only non-fructose one I use is rice syrup, if you add more than a few Tbsp of it I'd up the coconut oil a touch to account for the extra liquid (the coconut oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at all!

2 cups green beans, topped & tailed, then halved 2 tbsp extra virgin olive oil 2 - 3 cloves garlic, crushed juice of one lemon sea salt & fresh black pepper to taste (optional)

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

PANCAKE MIX — 1 cup GF oats (100g)-- 2 ripe bananas — 2 tsp cinnamon — 1 tsp nutmeg — 1 tsp maca powder — 1 tsp baking powder — 2 eggs — 2 tbsp coconut oil, plus extra for frying

2 cups packed fresh parsley leaves 1 Tbsp fresh oregano leaves (or use 1 tsp dried oregano) 4 cloves garlic 1 tsp Spanish smoked paprika 3 Tbsp red wine vinegar 1/2 cup extra virgin olive oil Salt and pepper

Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste

dressing 2 - 3 tbsp extra virgin olive oil 2 tsp Shoyu (naturally brewed soy sauce or sub with liquid aminos) 2 tsp balsamic vinegar 1 tsp agave or maple syrup Himalayan salt and freshly ground pepper to taste

Crunchy top layer 4 tbsp maple syrup, honey or apple syrup 2 tbsp coconut oil, room temperature + extra for greasing the pan 1 cup / 180 g walnuts or nuts or your choice 3/4 cup / 100 g sunflower seeds or seeds of your choice

10 fresh soft medjool - like dates, pitted 75 g 85 % dark chocolate, coarsely chopped 30 (about 25 g) raw almonds 3 organic egg whites 1 tbsp extra virgin coconut oil or organic butter, room temperature 200 g shredded coconut, unsweetened

Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp fresh thyme, chopped 1 tsp sea salt and black pepper 6 tbsp coconut oil (a little extra for the tart pan) 6 tbsp ice cold water

Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, to taste

Ingredients: 1/2 cup coconut milk like Aroy - D 1/2 cup water + few ice cubes 1 tbsp MCT oil or extra virgin coconut oil 1/2 tsp cinnamon 1 tbsp ground chia... Read More

In a medium sized oven safe skillet, heat 2 tbsp of extra virgin olive oil over medium - high heat.

Baked vegetables 1 aubergine / eggplant 4 spring onions or 2 red onions 2 - 4 tbsp extra virgin olive oil 1/2 tsp ground cinnamon 1/4 tsp ground cumin 1 pinch ground cayenne 1/2 tsp sea salt 1 handful hazelnuts