Sentences with phrase «little oil was used»

Not exact matches

Matt Ridley, for example, in his recent book, The Rational Optimist, argues that the oil sands are a much more sane solution to current energy needs than things like wind (too unreliable and too little output) and biofuels (wasteful use of land).

They're such a great ingredient to use and are so delicious when roasted with a little olive oil as they become really soft and gooey on the insides and beautifully crunchy on the outsides.

Well I hope it's not too late yo post on here (I realise this post was written some time ago now) but sometimes after showering and using coconut oil, if I want that little bit of extra hydration I use the Kora Organics body moisturiser on my décolleté and perhaps a bit on my skins too.

The recipe is incredibly versatile - it is vegan as written, you can use GF pasta if that is a consideration, and there is very little added oil, if you're keeping an eye on that.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

I used a little pomegranate molasses along with the honey and regular molasses (i was running out of the latter), and also substituted coconut oil in place of canola.

If you peek at the recipe for our No - Bake Chocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spreading.

I used a little more oil than called for and found the ones we left in for longer (well done) were even more enjoyable.

I find a 3 - 1 ratio to be a little too heavy in olive oil and not enough «pow» from the acidic part, so I used a 2 - 1 in this dressing and it's absolutely perfect.

Palm oil is in the pastry, coating the fruit, in the syrup, and used in the factory to release each little festive treat from its baking dish.

I used a sparing amount of Canola oil instead of olive oil because my experience with olive oil is that its smoke point is too low for searing and sometimes if the olive oil burns a little, you get an off taste.

I'm a little concerned about the amount of coconut oil used.

Add a little more oil to the pan if it's very dry and add the fresh mushrooms and the porcini if you're using them.

Even on days I don't have time to oil pull I use a little to swish around before brushing — just seems like my teeth are cleaner than when I don't use the sesame oil at all.

Plus, the refined coconut oil used in the topping ensures no coconut taste at all, which is sometimes a deal breaker for the littlest one.

Rather than using coconut oil, use lard or butter or margarine... if using the latter two increase the amount a little as they are not pure fat.

olive oil 4 bone - in chicken thighs, skins removed 1 small onion, diced 2 cloves garlic, minced 1 chipotle in adobo, minced 3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere in between...) 1 (14 oz.)

I have an slightly altered version to use papaya as the bottom layer, will tweak it a bit more to add a little more honey and a little less coconut oil but it's still very nice!

Hm, you can leave it out all together, and just try to use as little liquid as possible for the rest of the filling so it stays thick (because that is the purpose of the coconut oil).

For he frosting — if you have any coconut manna (butter) that would work best but if not just use double the coconut oil and maybe use a little less liquid but either way I think it will be fine.

I wasn't exactly sure which type of oil / vinegar to use (and was a little embarrassed to ask such a basic question).

I have made a similar recipe, however, instead of using chickpeas, I have used oatmeal and tofu, no oil and seasonings have been a little different, but the process pretty much the same — cook on grill....

I used a little coconut oil for frying, but the pancakes were mostly fat free.

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 stuff.

Since I was using 2T coconut oil, I put an «almond joy» spin on it and added a little bit of shredded coconut as well.

I've used a small piece of chicken breast meat, pan fry lightly in a little oil in the saucepan, seasoned with salt and black pepper, cook until the chicken is done.

Return the dough to the bowl you were using, pour a little oil over the dough in the bowl and turn it to coat.

Next time I'm gonna use a little more coconut oil though, cause it feels a little too waxy I think.

The oil I used is pecan oil, a delicately blended oil with the sweet aroma of pecans, and then I added in a pinch of salt, pepper and my little helper Dill!

My bathroom gets a little steamy and warm by the time I'm done within my shower, which is when I use my whipped coconut oil, so its been starting to melt at the bottom.

I use the original recipe without butter and add a little vanilla, cook with coconut oil, they are good even without syrup.

I used loin so there was little fat for crisping; I just put a bit of olive oil in a large skillet and browned the meat in it as the bottom of the Dutch oven was black once the liquid evaporated.

I can't get enough of it on air - popped popcorn (with a little salt and olive oil), and have been using it in the place of parmesan cheese.

They are using a very basic list of ingredients which includes cauliflower, cilantro, parsley, garlic, lime, and a little bit of coconut oil to saute it up.

On quick review of the cookbook I was delighted to see that the recipes used simple ingredients, that the meals would be easy and quick to prepare AND that they would indeed be flavorful, despite the fact that none of the recipes contain oil, very little of them use sweeteners (and when they do, they use natural sweeteners) and all of the recipes are low in sodium.

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

What I love about this recipe is that its easy, requires minimal ingredients, packs flavor, uses truffle oil & rosemary (faves), has little calories, is great for entertaining, has a crunch factor, and more nutrients than the traditional potato based fries!

This is how a simple banana bread gets a Christmas makeover — with the mellow sweetness from jaggery and the medley of ground spices — no sugar used and very little oil.

These egg muffins can be a little tricky to take out of the muffin pan, so be sure to grease it well using cooking spray or oil (I find cooking spray works better).

I have tried many a recipe on the internets and come up empty handed time and again, the one thing I have found with the ones I like the best is they always have more eggs, and more oil (which yours has) and use honey... which leads me to this question... why sugar, and why so little sugar?

However, it's liquid at shower water temperature, and there's actually only a little coconut oil per use of the coffee scrub recipe.

My favorite way to use up various greens is Deborah Madison's Greens with Potatoes recipe - can't remember off the top of my head if the recipe is from The Savory Way or Vegetarian Cooking for Everyone, but essentially it's sauteed greens with some cooked potato chunks tossed in, and a little olive oil / lemon juice / vinegar for flavor, plus salt and plenty of pepper.

I'm allergic to eggs and dairy, too, so I used cashew milk with a little apple cider vinegar for the buttermilk, canola oil for the butter, and Ener - G egg replacer for the eggs.

I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g oil), and then add in about 30g of orange juice, or maple syrup, or honey or < insert liquid of choice here >, so mine are actually a little runnier when they go into the pan.

Firm tofu are cut into cubes, then pan-fried in a skillet with a little oil until golden brown to make tofu croutons, which is then used as a garnish before serving.

Our favourite though a little expensive to start is to deep fry as per the standard fry's though to make it paleo we use coconut oil.

When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store in an airtight container for several hours and use later in the day.

If you're using a cookie sheet, brush it with a little oil before preheating.

A little cinnamon oil can be used with the coconut oil, but I would only use a drop or two in a small jar of coconut oil — more than that can burn the skin.

Instead of olive oil I used patan ghee and the taste was too delicious... The taste had little fragrance of coconuts... Cheers