Sentences with phrase «little oil when»

I used very little oil when cooking up the fish which kept the very light and low in calories.

Not exact matches

That's an increase of a little over 35 % from where it was trading four years ago, when oil prices were three times higher.

You may disagree with Krugman's analysis, but it's a little disingenuous to try to denigrate and dismiss Thomas Mulcair's economic ideas when they're based on Nobel prize winning work in economics (the intellectual case, that is; the factual case that this phenomenon is occurring today, in Canada, is purely a question of whether the appreciation of our currency is based on the oil and gas boom and whether a high dollar results in lower exports in other sectors, both of which you seem to have admitted are accurate.)

When the U.S. payments deficit pumps dollars into foreign economies, these banks are being given little option except to buy U.S. Treasury bills and bonds which the Treasury spends on financing an enormous, hostile military build - up to encircle the major dollar - recyclers China, Japan and Arab OPEC oil producers.

I bought a bottle and now every morning when I wake up, I take a cod liver oil gel - cap, poke a little hole in it with a needle, and then squirt it up my nose.

If Jesus was like the first Joshua, Jesus would have not only agreed to have this woman stoned, but would have rounded up all her possessions, including Fido the dog, Fluffy the cat, and Mr. Ed the horse, along with the woman's sons and daughters, as well as her little makeshift house, and would have had them all stoned, and then when they were lying there crumpled and broken and bleeding on the ground, would have ordered oil to be poured on them all so they could be set on fire.

You could try adding a little more coconut oil to the base to help it stick together, that way when you freeze them they will definitely be solid enough to dip in the chocolate.

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.

When the weather warms up, this is even more delicious if you brush the eggplant and zucchini with a little olive oil and grill them over hot coals.

Keeping the tomatoes on the vine (it gives a nice effect when cooked), wash them and place into the same skillet pan — drizzle them with a little olive oil, salt and pepper.

Heat the oil to 350 to 375 degrees or until a little of the batter quickly browns when dropped in the oil, about 20 seconds.

We haven't had that experience, except when we have reduced the oil or tried gluten - free flours (which often can be a little crumbly).

The eggplants sucked up all my oil, so I had to add a little more when I moved onto the mirepoix.

At once earthy and warm, these little seeds pack a big punch, especially once heated in oil, adding a characteristically North Indian flavor when used in curries, Indian stir - fries, and rice.

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.

I like to mix the shredded cheese with seasoned breadcrumbs and a bit of Parmesan cheese and then drizzle a little olive oil (about 1 - 2 tsp) when it is spread out over the tortellini and sauce.

When the ham bone is ready to come out, I add one tablespoon of extra virgin olive oil with a little dried thyme, garlic powder and the vegetables to the broth.

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.

Quite a while ago, I got it into my head to make mayonnaise with avocado oil and Meyer lemon after my uncle posted about it on his blog — it just sounded so good — and then when I finally got around to making it and discovered that a little bottle of avocado oil is fifteen dollars -LRB-!!)

However, when not in mood to bread and fry chicken, I often saute it in little oil and seasonings until it is crisp, caramelized and fully cooked... then just mix in sauce.

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.

The first steps in making this version are pretty much the same as when making regular coconut butter, except this time, we're not only adding unsweetened shredded coconut to the bowl of our food processor, we're also adding coconut oil and a little bit of salt.

I like using witch hazel after using coconut oil to remove makeup, too, especially in the summertime when I like a little less oil on my skin.

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.

I made some adjustments as I can't seem to help myself when it comes to making recipes just a little bit healthier, but if you'd like your cobbler a bit richer and sweeter, feel free to add more butter / oil and sugar.

I think coconut oil can be a little drying for certain skin types or in certain climates — I notice that in the middle of winter (when the air is very dry here), it has a more drying effect.

When it's cold, the deodorant will be harder, but coconut oil has a melting point of ~ 80 F, so when it gets hot in the summer, it'll be a little goopier (and easier to put When it's cold, the deodorant will be harder, but coconut oil has a melting point of ~ 80 F, so when it gets hot in the summer, it'll be a little goopier (and easier to put when it gets hot in the summer, it'll be a little goopier (and easier to put on).

Grab the chicken and when the oil is hot, add the chicken and brown for 5 - 8 minutes, then turn and brush with a little more of the remaining sauce.

When ready to serve, heat a little oil in a small frying pan and add the pumpkin seeds and a dash of cayenne pepper.

one day i woke up and had a huge hankering for frosting... but i don't eat dairy so i was sad: (then i found your recipe... loved it... so i decided i should make it... turned out interesting but... its like some sort of crack - sauce... amazing... i had my doubts when the coconut oil was separating in the freezer but i just mixed it up and blended it when it came out... it has little chunks of coconut oil in it... again amazing... and it has little gummy things... again amazing... and great overall texture... it works and is super tasty!!!

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.

When ready to make the salads, heat a large skillet over medium - heat heat and add a little olive oil.

Simply boiling coconut milk until it separates is the village method for making coconut oil (unbelievably delicious when fresh, I might add, but it turns quickly), so yes, I'd be a little concerned about that.

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.

When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.

When calzone develops a little bit of color, brush top again with oil, sprinkle with salt if desired and finish baking.

The hands - down easiest dish that I (David) know (and make when I'm alone with the kids and have max 10 minutes to prepare dinner) is to cook a package of fresh gnocchi, mix a store - bought pesto with mashed avocado, add a little extra lemon and olive oil and just stir everything together with some canned chickpeas and cherry tomatoes on top.

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.

I had to add a little more oil (I used canola) when I made this but it was still delicious!

When you use a little olive oil to get off the white, bitter, filmy stuff, it makes the kale so much more pleasant to eat.

While the sauce and salsa are getting yummy, brush a little olive oil on a couple (2 or 3) of tilapia or cod fillets and then grill over medium heat for a few minutes on each side (it's done when it flakes easily).

There is an enormous consumption of chillies in India, as both rich and poor daily use them, and they form an important ingredient in the curries and chutneys in general use, when ground into a paste between two stones, with a little mustard, lard, oil, ginger and salt, this forms the only seasoning which the millions of poor in the East can obtain to flavour their insipid rice.

I know what you mean about the oil - it is a little less oily when it cools.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

One thing I do use it for is on top of Naan bread when I warm it in the oven — rub a little olive oil on the bread then sprinkle the Za'atar on it.

In a little bit of olive oil and sesame, I browned up about 1/2 pound of ground pork, and when I say «browned,» I mean it; you want the edges to get nice and crispy.

When you see a light golden bottom, flip them over and let the other side get golden as well, if you need a little more drizzle of olive oil, go ahead, time will vary according to oven heat, just watch it.

When you are ready to serve it pour a little bit of olive oil and oregano on top to get that extra Greek flavor

When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together.

I used only one clove of garlic since I don't like strong garlic and a little extra oil in the pan when the cauliflower was cooking as it was really charring.