Sentences with phrase «like oil for cooking»

It would have been nice to have some containers for leftovers, and some pantry staples like oil for cooking.

Not exact matches

I have been buying my organic extra virgin coconut oil online in 1 gallon pail because I use it all the time for cooking, baking & beauty care along with other goodies like hemp seeds, organic almonds, etc..

1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

Cooking with coconut oil is enough medium chain triglyceride goodness for my liking.

Italian Roasted Garlic Parmesan Potatoes Print Prep time 15 mins Cook time 55 mins Total time 1 hour 10 mins Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese plus the always optional red pepper flakes for those of you who like a spicy kick.

I like using avocado oil for high heat cooking, like roasting veggies, because it has a higher smoke point, but olive oil will definitely work for this recipe!

I personally just use it like I would use butter or oil for recipes and cooking.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stcook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stCook together for another 10 minutes / Good stuff.

I've been cooking my way through your books and blog for the past 9 months, and then randomly watched forks over knives last night, started obsessing about how much oil I cook with, thought about how much investment there is in oil in my cupboard (it's like Texas in there), went on amazon to look at their cookbook, and who, but who, is one of the contributors?

The menu description says that the salad is topped with «crispy rice sticks,» but they look to me like crispy bean threads, cooked in a flash when dropped into hot oil for a few seconds.

Ingredients 2 tablespoons olive oil 1/2 onion, chopped 2 carrots, grated 1 teaspoon minced oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more for garnish 1 1/2 cups cooked rice (white or brown; from about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)

My food doesn't taste like grapes when I cook with it, and had assumed the same was true for coconut oil.

Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste

-- healthiest ever granola (oil and refined sugar free)-- cold oats — the new breakfast trend (that i eat for lunch)-- how to cook tofu like a boss (4 ingredients, 10 minutes)

Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon juice.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

Bottles of chile oil decorated with ribbons and tiny paper - mache chiles make nice gifts for anyone who likes to cook.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

first fry some garlic, ginger, ground coriander, turmeric powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

Tallow - I prefer it to any other oil for searing beef but you could substitute other high temperature cooking oils like canola or peanut oil if you don't have any tallow on hand.

1 cup steamed edamame beans (steam the whole pod and then extract the little beans - a great job for someone in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs olive oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste

I use the expeller pressed for cooking because it doesn't have taste and the Gold Label for oil pulling and things like that.

As you can see from the photos, everything looks fabulous, and the aromas in the kitchen just left me wanting to cook everything Italian, like a commercial for olive oil I saw one time where a guy comes home to find out his significant other has cooked every inch of food for miles into an Italian dish!

For the Sauce 1 chopped tomato chipotle in adobo 3 green onions chopped 1/2 cup salsa 2 tsp salt 1 tbs oil Heat oil in a pan and stir fry green onions for 1 min, add chopped tomatoes and salt and cook till the tomatoes get mushy and start forming into a sauce like consistanFor the Sauce 1 chopped tomato chipotle in adobo 3 green onions chopped 1/2 cup salsa 2 tsp salt 1 tbs oil Heat oil in a pan and stir fry green onions for 1 min, add chopped tomatoes and salt and cook till the tomatoes get mushy and start forming into a sauce like consistanfor 1 min, add chopped tomatoes and salt and cook till the tomatoes get mushy and start forming into a sauce like consistancy.

For single specialized recipes (like Tiramisu and Super Greens), you'll need ingredients like rum, matcha powder, etc. - For the protein bars toppings / frostings, you'll need Greek yogurt, Neufchâtel cream cheese, coconut oil, various nuts and seeds, caramel sauce (I used Date Lady ® Organic Caramel Sauce throughout the book because it's made from dates instead of sugar), 100 % fruit spread, ground flaxseed meal, shredded coconut, quick cooking oats and quinoa flakes.

For cooking, things like coconut oil, grass - fed butter, and lard are better choices.

Whilst the fruit is cooking we'll be preparing the pastry for this strawberry peach pie, in a large bowl mix the flour, salt and olive oil, then add water just a bit and knead the dough, the dough must be a bit sticky so I like to go pouring the water into the mix little by little.

My newest food for Noelle are quinoa patties / pancakes - cooked quinoa mixed with some eggs, with or without diced veggies, then fried up like pancakes with a little coconut oil.

Traditionally these potatoes are cooked with butter and bread crumbs but since I don't eat butter as such I swapped that for rapeseed oil which I think has a nice flavour in recipes like this.

Spray the steaks lightly with olive oil and cook for 3 — 4 minutes on each side for medium — rare or until cooked to your liking.

My advice is to cook up a batch (it takes a bit of time, similar to brown rice) and store it in the fridge ready to go for salads like this one, or if you're into meal prep, prep your salads (minus the oil and vinegar) in containers and they will be ready to go when you are (I love these containers for salads to help me with meal prep).

Once it's cooked to tenderness, add it to the bowl of your food processor along with any other seasonings (maple syrup, brown sugar, cinnamon for sweet purées; salt and pepper, herbs, chile pepper for savory) and a little liquid, like oil or cream, to loosen it up.

Fondues that use oil or broth need to be prepared in metal pots as they can keep the liquid hot enough for items like meats and fish to cook.

Tried this for the firstime time this weekend and accidentally got extra virgin olive oil and it tasted like olives and some great seasoning... we might just use that for cooking but we remade it with the correct olive oil and added the fresh parsley and some ground cayenne and it tastes amazing!

1/2 cup sliced shallots or onion a handful of flaked coconut (shredded would work too) 2 - 3 Tablespoons liquid coconut oil, divided 1 Tablespoon red miso black pepper to taste 1 cup cooked chickpeas (garbanzo beans) Handfuls of green delicious kale, washed and torn Lemon slices for squeezing on top, if you like

2 cups yellow lentils, split Moong dal or split lentil combination (red, green, yellow) 1/2 cup white or brown long - grain rice, like basmati or jasmine 5 cups unchlorinated, unfluoridated water, more as needed 1/2 teaspoon ground turmeric 1 teaspoon sea salt - Coconut oil or ghee for cooking

Extracted from rice husk, this oil's naturally high smoke point of 232 °C (450 °F) makes it ideal for high temperature cooking like stir - fry

Nut & Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2 tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked for us too) 1 tsp vanilla 1/4 tsp almond extract

First, be sure to pre-heat and lightly grease your waffle iron (I like to use a coconut oil cooking spray for making pancakes and waffles as it smells amazing as it cooks).

You might know sesame oil as a cooking ingredient, but it also has some great benefits for hair like encouraging growth and preventing dandruff.

Paired with much needed democratic revolutions in places like Libya that seems to be the recipe for cooking up even higher oil prices.

I routinely over-salt my cooking, have been scolded by my mother for salting food at a restaurant before even tasting it and know all too well what it feels like to have to rub olive oil (and butter in a pinch) on my hands to get a suddenly - too - small ring off after a salt binge.

Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking.

Eat more: For an easy slow - cooker meal, combine brewed coffee with chicken breast, veggies (like sweet potatoes, bell peppers and tomatoes), low - sodium broth and a little molasses, olive oil, garlic, pepper, sea salt and chili powder.

Use the coconut oil for cooking and topical uses like moisturizing dry hair.