The chicken breasts are then cooked
in a bit of olive oil until golden on both sides.
Saute your onion
in a bit of olive oil until soft, and then add the beans, tomatoes, corn, salt and pepper.
6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté
in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping
Heat a wok on the stove and sautée the greens
in a bit of olive oil until they start to wilt.
In a large frying pan, sauté the artichoke hearts, hearts of palm, onions, and garlic
in a bit of olive oil until the onions get soft.
Not exact matches
The mushrooms are sautéed
in batches
in a little
bit of butter and
olive oil until most
of them are nice and brown and starting to wilt.
Meanwhile, heat
olive oil in a large skillet, then add mushrooms and sauté
until cooked but still al dente; season with a little
bit of salt.
Then, good old supermarket red wine vinegar and it was just right),
olive oil, salt and pepper (I also added little
bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so
until the bread softens a little
in the juices
of the tomatoes, vinegar and
oil, and BOOM, dinnuh!
Heat a little
bit of extra virgin
olive oil in a paellera or a pan over medium heat and when it's hot, cook the vegan chorizo (chopped)
until it starts to golden brown.
For your vegetable side, drizzle the extra sugar snap peas leftover from Tuesday with a
bit of olive oil, pop them
in a grill basket, and grill just
until lightly charred — they'll be delicious with the salmon.
For the pork filling, I browned up a pound
of ground pork
in a little
bit of sesame and
olive oil until it was super crispy, then covered it
in soy sauce, fish sauce, a little
bit of brown sugar and sriracha.
and sauteed them
in a tiny
bit of olive oil until they were just tender.
Normally I'd just toss them
in a little
bit of olive oil, salt and pepper, but
in this instance I wanted them to caramelize just a little
bit and enhance their innate sweetness, so I dusted them with just a touch
of brown sugar and popped them into the oven
until they were slightly roasted.
Heat a
bit of olive oil in a large pan and grill the zucchini strips
until soft and lightly charred, tossing regularly so that they all come
in contact with the bottom
of the pan.
In a hot skillet, add about 2 teaspoons
olive oil (enough to coat the bottom
of the pan); once hot, sauté the onion with the jalapeño pepper
until they have softened a
bit; then add the garlic and cook
until fragrant, about 30 seconds.
Directions: Rinse quinoa, allow to drain thoroughly, place
in boiling salted water and simmer with lid on for 15 — 20 minutes,
until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a
bit, then put quinoa
in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T
olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort
of fell apart at this point.
In the same skillet heat the remaining tablespoon
of ghee /
olive oil, add the zucchini and saute
until it starts to take on a
bit of color, two or three minutes.
Cook a pound
of trimmed beans
in a
bit of olive oil with garlic and onion for 5 - 7 minutes
until onions are translucent.
Toss with
olive oil, spices, and a
bit of salt and pepper, and roast
in the oven
until they're browned, around 40 minutes.
Spray with a
bit of olive oil then put
in the over for 10 - 15 minutes
until the zucchini is softened.
Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves
of garlic, diced 2 chicken breasts, cut into
bite sized pieces 1 jar
of Trader Joe's Mojito Simmer Sauce 1 can
of corn, drained (I used 8 oz frozen corn) 1 can
of black beans, drained 1 tablespoon
of Caribbean seasoning (I used 1 tbsp
of Jamaican Jerk Seasoning) 1/3 cup
of Bacardi 151 Rum (or any rum
of your choice)(I used Jamaican Appleton Estate) 1 pinch
of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook
until brown
in small amount
of olive oil.
While the machine is running, drizzle
in olive oil and process
until the mixture is smooth and creamy with a
bit of texture.
Toss the onions with a
bit of olive oil, salt, and pepper, and pop them
in the oven for 20 - 30 minutes,
until they are soft and golden brown.
While the tomatoes soak, cook the onions
in a small pan with a little
bit of olive oil until they begin to look brown and smell awesome, like 5 - 8 minutes.
Heat
olive oil in a medium skillet over medium - low heat, add onions, radishes salt and pepper, cook for a few minutes, then add a few tablespoons
of water, cover and let steam
until radishes are tender but still have a
bite, about 5 minutes.