Sentences with phrase «food in a little oil»

You just fast - stir small pieces of food in a little oil over moderately high heat, something all cooks do without thinking, «Oh, I'm sautéing!»

Not exact matches

I take any excess vegetables - e.g., spring onions, leeks, green garlic, beets, kale - and combine them in a food processor with some toasted nuts (almonds or pine nuts), a little hard cheese, and some garlic, vinegar, and olive oil (recipe at right).

I'm thinking I might put it back in the food processor and add a little more oil.

The only modification I made to the recipe was that I sauteed the garlic in cold - pressed rapeseed oil rather than vegan margarine, and then added just a little margarine to the food processor along with the other ingredients.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

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To make it quick I added black beans, eggs and little oil in the food processor and ground it smooth.

The first steps in making this version are pretty much the same as when making regular coconut butter, except this time, we're not only adding unsweetened shredded coconut to the bowl of our food processor, we're also adding coconut oil and a little bit of salt.

Since this has little oil, it was harder to get smooth in my food processor.

Plus with this, you control the olive oil (even though it's a healthy fat I still like to limit the quantity in the food I eat) and I have a little trick on exactly how to do that.

Slowly add in olive oil a little at a time while the food processor is running to thin out the pesto.

Main Dishes: Cabernet and Gorgonzola Burger Sliders by Rasa Malaysia Red Wine Burgers by Confections of a Foodie Bride Braised Beef with Mushrooms and Cabernet Sauce by Brown Eyed Baker Grilled Salmon with Raspberry - Cabernet Sauce by Worth the Whisk Braised Lamb Shanks in Pinot Noir by Leite's Culinaria Pork Medallions with Pinot Noir - Cherry Sauce by Noble Pig Pork Chops with Fresh Blackberry - Pinot Noir Sauce by Dinners for a Year and Beyond Pinot Noir Pot Roast by Tasty and Gluten Free Coq au Vin by Simply Recipes Apple - Merlot Glazed Ham by Cbsop Pork with Fig and Merlot Sauce by Greedy Gourmand Coq au Zin by RecipeGirl Beef Stroganoff by Guilty Kitchen Slow Cooker Irish Beef Stew by The Little Kitchen Budget Beef Bourguignon by Food Wishes Beef Brisket with Merlot and Prunes by Sassy Radish Basic Beef Stew by RecipeGirl Perfect Prime Rib Roast with Red Wine Jus by Steamy Kitchen Veal Meatballs in Red Wine Sauce by the Kitchn Filet Mignon in Red Wine Sauce by Simply Recipes Slow Cooked Beef Burgundy by RecipeGirl Steak with Burgundy Mushroom Sauce by The Pioneer Woman Italian Pot Roast by What's Cookin» Chicago Red Wine Spaghetti with Broccoli by Love & Olive Oil Pork Chops with Garlic and Wine by The Pioneer Woman Mushroom and Red Wine Meatloaf by Chow.com Red Wine - Mushroom Risotto by Eclectic Recipes Cabernet Braised Short Ribs with Gorgonzola by Well Fed Lamb and Black Bean Chili in Red Wine by Forkable Braised Chicken Legs with Olives and Tomatoes by Opera Girl Cooks Lasagna by TasteFood Burgundy Pork Tenderloin by Allrecipes Red Wine and Rosemary Braised Lamb Shanks by Always Order Dessert Stewed Chicken with Wine Gravy by Israeli Kitchen Red Wine Braised Ham by No Recipes Dark Chocolate and Red Wine Beef Stew by Not Quite Nigella Pork belly marinated for one night with red wine and soy sauce, and just grill it!!!

While cooking, add 1/3 cup toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove in food processor with a little olive oil and chili flake and S&P.

Peppermint oil / extract is clear, so in order to get that nice mint coloring we all know and love, you'll need a little bit of food coloring.

Combine the chickpeas, olive oil, lemon juice, garlic, cumin seeds, tahini and greek yogurt in a food processor and process until smooth, adding a little water if necessary.

Turn off the food processor, scrape down the sides and turn it back on, drizzling in the olive oil a little at a time, until hummus has reached your desired smoothness and consistency.

Lycopene occurs in only a few foods besides tomatoes and since you absorb more lycopene when you eat a little fat with your tomato some olive oil or cheese isn't such a bad thing after all.

I know it will not be easy to swallow that I consider having recourse to refined SHEA BUTTER but here are some reasons: 1) coconut oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2) coconut oil has a very low melting point, even lower than spreadable butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palm oil).

Brussels sprouts aren't the first ingredient anybody thinks of when they think of Italian food, but this salad takes a basic equation from the Italian kitchen — fresh vegetables, olive oil, and a little bit of Italian cheese — and makes the sprouts work in the context of the cuisine.

In addition I used coconut oil instead of sesame oil, eliminated the Splenda and increased the Sriracha sauce because we like our food with a little more heat.

You can use sun - dried tomatoes packed in oil, just chop them up a little before adding them to the food processor.

Then dry till crisp...) Also our local whole foods has a raw dandelion cracker dehydrated by someone in - house and it does have a little olive oil, but would still make a much healthier and very yummy topping for this!!!! Can not wait to try!

Quick question on this one though - I made it in a food processor and added a little extra cacao, and suddenly it seized up on me and became thick and kind of gritty, with the coconut oil separating from the mixture... what did I do wrong??? Granted, it still tasted pretty darn delish as the clumps were basically honey and cacao, but still...??? Thanks!

If you have ever made a nut butter like peanut butter before you'll notice it is practically the same process: Grind sesame seeds in a food processor with a little oil until smooth.

I'm not one to turn down starchy breakfast foods (clearly) so I threw some diced red potatoes in my air fryer basket, sprayed them with a little oil, and sprinkled seasonings over them.

p.s The blueberry ones were a little dry in the food processor so i blended in a handful of nuts for oil & it worked out nice...

Place garlic, walnuts, basil and a little oil in blender or food processor container.

Cooked Spaghetti has a unique feel to it — when J saw what T was playing with he announced it was slimy worms so I cooked up some Spaghetti and the split the quantity in half and dyed half with blue food colouring and a little oil and the other half with green food colouring and a little oil (the reason I have done this is for a few more activities that I have planned that those colours would form a great combination for).

All of the ingredients are food grade, so you don't have to worry if your child ingests a little by sucking on a hand or foot that has been rubbed in oil or body butter.

If you love breakfast hash browns but aren't eating butter, try cooking your shredded potatoes in a little coconut oil — the texture will be the same and don't worry, the coconut oil doesn't make your food taste like a piña colada!

I do believe that the change in my diet (no animal products at all, little or no oil, no processed foods, no sugar etc...) made the difference in my health.

«In a food processor, fitted with an «S» blade, combine all of the ingredients except the olive oil, adding a little of the sun - dried tomato «soak» water, if necessary.

Since the FDA's report contained little in the way of vegan protein foods, I estimated the dioxin concentration of tofu using the FDA's figures for the dioxin concentration of vegetable oil (usually meaning soybean oil) and the USDA's 25 data for the fat content of tofu.

I used 1c GF flour, 1 / 2c coconut flour, a little less than 1 / 4c sugar, coconut oil, and put an apple in my food processor for applesauce since I didn't have any.

You can certainly eat food with a little bit of healthy oil in it, as long as you get most of your oils from whole foods, in my opinion.

Blend dates, almonds and shredded coconut in a food processor and a little coconut oil.

In terms of the overall nutrient content, there is little difference between dairy, eggs, and meat so the overall food intake of many vegetarians is not that much different from that of health conscious meat eaters due to a high consumption of dairy, eggs, and oil.

«I ate perfectly,» said the sound egotistical little voice in my head... «I don't need to do a multiple day cleanse, I am healthy, I cleanse every day via oil pulling, body brushing, bikram yoga, and warm lemon water upon waking» And I'd think... how can one simply just not eat when hours are spent in the kitchen with food?

For instance, maybe both your parents come from a purebred Greek lineage, in which case you'd have little trouble accessing fish, pasta, garlic, olive oil, salads, beans, and wine — roughly the kinds of foods that kept your ancestors healthy and fit.

In a small food processor, blender or using an emulsion blender, combine the ingredients until a nice creamy texture is achieved, adding a little more olive oil if need be.

So with enough sweet potatoes and exercise, maybe a little extra fat isn't the end of the world (or maybe there are in fact significant differences in long term health outcomes that aren't being addressed), but unfortunately these nuances often get lost in translation and the average reader thinks oh goody, coconut oil ad libitum, and will surpass what the islanders were eating in total fat consumption, without incorporating all of the other health promoting diet and lifestyle factors: activity, sweet potatoes and other low fat high fiber foods, community, stress reduction, etc..

Just blend some chickpeas, garlic, some lemon juice and a little extra virgin olive oil (you can also use water for an oil - free version) in your food processor and voila, you have a healthy snack to enjoy all week.

To make in a food processor, follow the same procedure, adding the oil a little at a time through the feed tube while processing continuously.

I'm a little worried about clunking it up in the kitchen — food and sauce can fly — but at the same time it doesn't show oil from fingers like you get on the Echo.

Put the eggplant slices, the remaining 2 tablespoons olive oil, half of each of the roasted peppers, garlic, and a little salt in the bowl of a food processor.