I actually prefer curly kale, and I usually saute
it in a bit of olive oil with a little garlic and onion powder.
One of my favorite quick ways to use beet greens is simply sauteing
them in a bit of olive oil with a generous amount of chopped garlic and some crushed red pepper flakes.
Cook a pound of trimmed beans
in a bit of olive oil with garlic and onion for 5 - 7 minutes until onions are translucent.
Not exact matches
We settled on meatloaf, thinking that you could make it look sort
of like a camel's hump... you know... if he was wearing a girdle
of camel's hair, he had to have done something
with the rest
of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and onion, and I thought it turned out a
bit dry, but it wasn't bad, especially
with a topping
of vidalia onions browned
in olive oil, balsamic vinegar, and a little more honey.
Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and added some parsnip too), then marinated the mushrooms
in olive oil and balsamic vinegar, wilted the spinach
with salt and a
bit of chilli before adding to the cooked veggies.
Once the mix is nice and firm (I mean really firm, it can't even be a tiny
bit runny — if it is then add another spoon
of psyillium) grease the base
of a loaf tin
with coconut or
olive oil, pour the mix
in and firmly press it down
with a spoon or spatula.
Start by cutting up all
of your vegetables into
bit sized chunks, then place them
in a baking tray along
with the drained chick peas and a good drizzle
of olive oil, salt and pepper — give everything a really good mix to ensure all
of the vegetables are coated then bake
in the oven for 35 - 40 minutes.
For this I just baked the squash for an hour or so, rubbing each piece
with olive oil and a sprinkling
of chilli, after cooking for that long they become so wonderfully tender so every
bite literally melts -
in - your - mouth.
Either sauté it
with a little
bit of olive oil for one minute, blanch
in a pot
of boiling water for one minute or even microwave it for one minute.
All you do is cut your pita into 8 wedges (or triangles), place them
in a bowl
with a
bit of olive oil and toss to LIGHTLY coat the pita chips.
Line a baking tray
with parchment paper and drizzle a little extra virgin Spanish
olive oil on top
of the parchment paper, then start adding the slices
of potatoes on top
of the parchment paper
in a single layer, drizzle a little
bit more
of extra virgin Spanish
olive oil on top
of the potatoes, season them
with sea salt and a hint
of freshly cracked black pepper and them to the oven
Spread on a baking pan, toss
in a little
bit of olive oil, and season
with salt and pepper.
I drizzled
with a
bit of olive oil, but
in hindsight — it didn't really require all that much, so I would use a spray
olive oil and just toss well to coat.
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 Unsophisti
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 Unsophisti
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 Unsophisti
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 Unsophisti
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 Unsophisti
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 Unsophisti
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 Unsophisti
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 Unsophisti
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 Unsophisti
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
For this recipe, we've coated the thighs
in a tasty mixture
of balsamic vinegar, honey and garlic, but you can simplify and just brush them
with a
bit of olive oil and add salt, pepper and a couple
of your favorite spices.
Cook your pasta shells according to package instructions and grill your corn on the cobb
in either your oven or
in your cast iron skillet
with a
bit of olive oil to get some charred marks.
For this recipe, a pork shoulder is coated
in a simple spicy - sweet mix and popped
in the slow cooker
with an onion and a
bit of olive oil.
I took the super simple route and cooked the onion low and slow
in just a
bit of olive oil seasoned
with kosher salt and freshly ground black pepper.
Alternatively, cook
in a skillet over medium high heat
with a
bit of olive oil for about two minutes per side.
Drizzle the corn on the cob
with a
bit of olive oil, wrap it
in aluminum foil and place
in a medium heat bbq for 20 - 25 minutes.
You can grill them but I prefer to cook them
in a pan
with a little
bit of olive oil to develop a nice crust (also helping to enhance the texture).
HS: Hi Alexis, I typically tear rustic day old bread into
bite - sized pieces, toss it
with a few glugs
of olive oil, then spread out on a baking sheet
in a single layer.
However, I try to keep my calories on the lower side for dinner, and I know
with the quinoa it's a
bit unavoidable, but I was wondering if there's any substitution that could be made for the
olive oil, or the amount
of olive oil,
in the sauce?
Although brussels are typically cooked
with perhaps a little
bit of olive oil or some balsamic for sweetness, this recipe ties
in intricate flavors that offers a flavor profile that's both savory and sweet.
Here, the ricotta is whipped
in the food processor
with a
bit of olive oil and S&P to make a creamy, savory spread.
Put the dough
in a bowl coated
with a
bit of olive oil, turning the dough
in the
oil to lightly coat the top
of the dough.
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.
Cut the ciabatta
in half and spritz the inside
with a
bit of olive oil, place on the sandwich press to toast
We roasted them
in the oven before adding to them to the pizza (just toss a little
bit of olive oil, salt & pepper
with the tomatoes then spread them on a baking sheet & roast for about 15 - 20 minutes
in a 400 degree oven).
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.
This recipe starts out by cooking chopped onions, along
with a clove
of garlic and a diced red pepper
in a
bit of olive oil and a little ground cumin and chili powder.
Mix leftover cooked quinoa
with eggs, vegetables and a
bit of cheese and fry the mixture
in olive oil, and you've got quinoa fritters - an excellent gluten - free side dish your family will love.
Your Greek salad is very similar to my basic salad, I just add a
bit of the extra green stuff and we often have it
with grilled chicken breast that's been marinated
in olive oil, lemon juice, garlic and chilli.
* Note: Chicken meatballs are a
bit stickier, so be sure to dip your hands
in a mixture
of water
with a touch
of olive oil to make the meatball forming process easier.
For a venison steak
of a pound or less, grill
in a skillet on both sides for 4 - 5 minutes over medium heat
with a
bit of olive oil and butter (less than 1 Tb
of each).
In the meantime, drizzle a
bit of olive oil into your pan and add the sausage once the pan is hot (I remove the casings
with a filet knife prior to cooking.
I either eat it underneath the main dish (like my cashew chicken) or mixed
in to Quinoa Chili OR I simply drizzle it
with a little extra virgin
olive oil and sprinkle
with a tiny
bit of salt.
To do it, place chopped herbs
in an ice cube tray, then top up the wells
with a
bit of neutral
oil like canola or light
olive oil.
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.
So
in celebration, we're contributing to her online virtual baby shower
with a delicious platter
of Watermelon Feta
Bites with Basil
Olive Oil.
I like to roast mine
in olive oil with a
bit of salt and pepper and then top it
with some nutritional yeast.
Small pieces
of cauliflower are roasted
in the oven
with a wee
bit of olive oil and garlic, then tossed
in Parmesan cheese — like Garlic Parmesan Roasted Cauliflower recipe.
Start
with sautéing the onions
in a little
bit of olive oil in a medium pot.
I marinated mine for about an hour
in a tablespoon
of the basil and oregano flavored
olive oil from last week,
with a
bit of salt.
Then just quickly blitz
in the food processor and finish cooking it
in the stove
with a
bit of tomato taste, a good amount
of olive oil, sugar and salt.
Olive oil works well but my absolute favorite is to brush the spears
with a
bit of toasted sesame
oil, an
oil you can find
in the Asian section
of your grocery store.
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.
Nothing fancy, the asparagus and broccolini got a quick stint
in a hot skillet along
with a
bit of olive oil - just long enough to take that raw edge off.
Tossed
with a splash
of olive oil and a good
bit of salt and pepper, the broccoli florets cook quickly, and
in about ten minutes are tender and flavorful, their edges just beginning to caramelize.
Her fried egg, doused (
of course)
in olive oil on the stove, has become my Cooking For One staple over the years, paired
with whatever fresh, healthy vegetable I can feel least guilty about saturating
in yolk and, if I'm feeling daring, a little
bit of additional
olive oil for good measure.