Sentences with phrase «from salad oil»

My connection to oil during the past decade is as a Wesson Fellow at the Hoover Institution; the Wesson money derives from salad oil.

Not exact matches

The book contended a «large draught of salad oil» would «float upon the wine which you shall drink, and suppress the spirits from ascending into the brain.»

What is it: Three falafel balls, made from ground chickpeas and fava beans, fried in canola oil and served on Iraqi pita bread with tahini and chopped salad.

When I'd visit from Chicago, he'd bring me into his Nashville kitchen and make me impromptu salads, perfectly fried eggs with the brightest yellow yolks, mashed avocado on toast, sweet potatoes roasted in coconut oil, thick morning smoothies made in a blender he'd packed to the brim.

Lately I've been eating a lot of salad turnips from the local farm — they are great raw, with a squeeze of lemon juice, some salt, pepper and light drizzle of olive oil.

Just add the oil from the can to your salad — no need to drain since you'll be adding more olive oil anyway.

This schnitzel dinner for example, is a delicious nutritionally complete meal, rich in protein from the chicken, phytonutrients and antioxidants from the parsnip mash and garden salad, and healthy fats from the egg and coconut oil used for pan-frying.

For a dressing - you can add your favorite vinaigrette, but since the chickpeas have some flavor from the spices, I usually dress this salad with olive oil and vinegar, and of course season with salt.

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

This means the next morning it will still be fresh and delicious for the day and then all it needs is a protein source like a can of tuna in olive oil which I put in my bag and I'll take a lemon with me to work (I work from the local library) and then at lunchtime, I'll dress the salad from there.

I have long know that the young leaves are used in salad, an oil can be made from the seeds, and that the flowers are used for bright red syrup in Central Europe.

I also removed the olive oil from the dressing to reduce the caloric load of the salad and I didn't notice the omission at all.

In a recent study, both high and low doses of avocado oil enhanced alpha - carotene, beta - carotene and lutein absorption from a salad by as much as 15 times compared to a salad without avocado oil.

Kumato Avocado Salad — This juicy, tasty kumato tomato salad is full of healthy essential fats from the avocado and argan oil, as well as vitamins, minerals and antioxidants from the tomatoes, white wine vinegar and lemon jSalad — This juicy, tasty kumato tomato salad is full of healthy essential fats from the avocado and argan oil, as well as vitamins, minerals and antioxidants from the tomatoes, white wine vinegar and lemon jsalad is full of healthy essential fats from the avocado and argan oil, as well as vitamins, minerals and antioxidants from the tomatoes, white wine vinegar and lemon juice.

Today I served a warm salad with a thick slice of grilled pecorino cheese, with an interesting slightly smoked flavour, and used some fresh herbs from the garden to season it all, along extra virgin olive oil and lemon juices... filling and delicious salad!

Healthy Tuna Salad If you find traditional tuna salad gag - inducing with its gobs of mayonnaise and unidentifiable ingredients, try this paleo version with tuna, apple, dill pickle, medjool dates, avocado, bell pepper, cucumber, and a light dressing from spicy brown mustard, olive oil, and spSalad If you find traditional tuna salad gag - inducing with its gobs of mayonnaise and unidentifiable ingredients, try this paleo version with tuna, apple, dill pickle, medjool dates, avocado, bell pepper, cucumber, and a light dressing from spicy brown mustard, olive oil, and spsalad gag - inducing with its gobs of mayonnaise and unidentifiable ingredients, try this paleo version with tuna, apple, dill pickle, medjool dates, avocado, bell pepper, cucumber, and a light dressing from spicy brown mustard, olive oil, and spices.

-- Pasta salad, tossed in coconut oil (she loves it straight from the spoon!)

For tomato and avocado salad: Gently combine tomatoes, diced avocado, 2 tbsp olive oil, and the juice from half a lemon.

1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)

Although it may not be exactly authentic to pair tofu with buckwheat noodle in Japan, I can tell this salad IS delicious - from the list of ingredients (ginger, lemon, cayenne, soy sauce, and sesame oil... mmm!)

As for leftover tahini, it's great eaten plain on a spoon — my wife loves that, and I sometimes indulge, but we also make a nice salad dressing from it — tahini, lime or lemon juice, a dash of soy or tamari, and some toasted sesame oil, and water to desired consistency.

Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced

ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)

When I wrote to my mom asking her for the exact proportions of the very simple dressing we always like to put on our soba noodles (from the back of the soba noodle box, I'll admit), she emailed back with the right proportions of rice wine vinegar, soy sauce, sugar, and sesame oil — and, more importantly, to say that noodle salad was among Jill's favorite dinners.

But summer doesn't seem the right time our typical preparation — chunked and roasted until brown with salt, pepper and olive oil — and this torte, cut with yellow summer squash is lighter and perfect, especially served right from the oven with a green or tomato salad.

Now that its warmer, our go - to summer dinner is a salad of mixed greens, scallions, fresh sweet corn off the cob, any other veggies from the farmers market that needs to be eatten up, and fresh dressing of garlic, half a lemon and olive oil with salt and pepper (more lemon than oil).

-- Drizzle with olive oil, squeeze the juice from the remaining blood orange over the salad and generously sprinkle finishing salt over the top.

Chicken & chickpea salad 400 g chicken filets + butter oil to fry 3 tbsp tahini 3 Tbsp olive oil Juice from 1 lemon Salt and fresh pepper 1/2 tsk ground cumin 2 sweet red apples, grated 3/4 cup edamame beans or sweet peas (2 dl) 50 g fresh spinach

When it's warmer out: burgers, grilled pizza (probably once a week — always using your crust — tonight it's with proscuitto and arugula), grilled thighs or wings, pasta still at least once a week (although sometimes cold — I make a pasta salad with fresh mozz, cherry tomatoes, and pesto), your zucchini strand spaghetti, BMT's — grilled sandwich with basil, mozzarella, and tomato with olive oil and balsamic, grilled eggplant sandwiches from Elise's website, black bean and goat cheese quesadillas from an ATK magazine

I've recently become obsessed with the scallion (or chive) + lemon juice + garlic + salt / pepper mix - I've been adding it to everything from greek yogurt (for a dip / spread) to oil for salad dressing.

I have been making recipes from this book for a few years, including the wonderful salads and my favourite carrot and walnut cake recipe — which uses sunflower oil instead of butter.

He keeps coming back to this salad — creamy with yogurt, assertive with pickling spices such as fenugreek and mustard oil, comforting in taste, slightly bitter, and with a hint of heat from the cayenne.

To accompany our crab cakes tonight, I made this roasted mushroom salad featuring roasted shallots, green beans, and a tarragon dressing made from olive oil, lemon juice, and the liquid given off by the mushrooms themselves — mushroom lovers, this is for you!

Derived from Unrefined Virgin Coconut Oil and always liquid *, enjoy as a cooking oil, salad dressing, as a dip for bread, and much moreOil and always liquid *, enjoy as a cooking oil, salad dressing, as a dip for bread, and much moreoil, salad dressing, as a dip for bread, and much more...

Do yourself a favour and Stay away from vegetable oil for frying, and only use EVOO for uncooked dressings like that used for salads.

This salad is filled with good stuff like Vitamin C, B6, A, potassium, calcium and iron from the veggies as well as plenty of protein, fibre and good fats from the olive oil and almonds.

Jeanette's Healthy Living: Crock - Pot Stuffed Baked Sweet Potatoes Dishin & Dishes: Roasted Potato Salad Made By Michelle: Sweet Potato Macaroni and Cheese Napa Farmhouse 1885: Red Chile Breakfast Potatoes Virtually Homemade: Potato Onion Bread With Poppy Seeds Sweet Life Bake: Tacos de Papa Potato (Potato Tacos) From My Corner of Saratoga: Easy Crispy Fried Potatoes Thursday Night Dinner: Mashed Sweet Potatoes and Coconut Oil FN Dish: The Multipurpose Potato

Derived from Unrefined Virgin Coconut Oil, loaded with MCTs (over 90 % in fact) and always liquid *, enjoy NUCO's Liquid Premium Coconut Oil (LPCO) as a salad dressing, a dip for bread or NUCO Wraps, in your favorite smoothie, and more...

Arugula Pesto Salad vegetarian, vegan, gluten - free, grain - free, soy - free, dairy - free, peanut - free, tree nut - free, sugar - free, shellfish - oil, fish - free, nightshade - free Ingredients: 1/2 cup sunflower seeds 4 - 5 cups arugula 6 Tbsp olive oil Lemon juice from 1/2 a lemon 3 cloves garlic 2 19 - oz cans cannellini beans, rinsed and drained 3 cups shredded red cabbage 2/3 cup thinly sliced green...

Then check out this and this cheesy polenta with maple balsamic roasted beetroot, this olive oil and beetroot hummus from my website and this roasted beetroot, red onion & watercress salad from Jamie Oliver.

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

Toss the toasted pita pieces in a drizzle of oil to prevent them from getting soggy in the salad bowl.

So fragrant and tasty, with fresh herbs, garlic, red wine vinegar, and olive oil, it goes with everything from meat and fish, to vegetables, grains, and salads.

From the consumers» point of view this is of interest when — for example — edible oil is required with a large flow for cooking or with a small flow for salad dressing.

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.

Don't use your top - shelf stuff here, save that for drizzling on salads and dipping your bread, as the heat of the oven will break down some of the more refined flavor notes that distinguishes a good olive oil from a mediocre one.

This smart snack, made with toasted soybeans, edamame, soybean oil and salt, makes a crunchy addition to soups, salads or grain bowls that need added protein, fiber and texture, or for snacking straight from the bag.

Starting with a simple premise — only the best ingredients: Kosher Salt, Freshly Ground Pepper, Cabot Sweet Cream Butter, Farm Fresh Eggs, Extra Virgin Olive Oil, Artisanal Cheeses, Local Salad Greens & Vegetables, Humanely Raised Chicken, Ronnybrook Farm non-homogenized milk and cream, King Arthur Flour, unbleached, never bromated, from hard spring wheat, Aluminum Free Baking Powder, Wild Hive Farm Non-Degerminated Organic Cornmeal and Nielsen Massey Fine Bourbon Vanilla & Pastured Beef

Packed with protein and healthy fats from the quinoa, avocado and olive oil, this salad will actually keep you full and satisfied for more than 30 minutes.

Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.