Sentences with phrase «little olive oil as»

Toss them with a bit of extra chopped herbs and a little olive oil as garnish.

Next time I make these, I will pan-fry them with as little olive oil as I can get away with.

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.

Not exact matches

As a finish, his collegue topped the mussels with breadcrumbs toasted in olive oil with a little garlic.

I think it tastes best cut into little cubes and roasted with salt and olive oil, as in this recipe, as this way it becomes so unbelievably soft and tender that it just melts - in - you - mouth.

Love taking fresh tomatoes basil green onions and black beans and tossing them in a little bit of olive oil and balsamic, if you have peppers and other veggies throw them in as well.

I use a full flavored extra-virgin olive oil, a little minced shallot, and lots of aromatic herbs as the base for many variations.

Preparing the sauce is as easy as cooking garlic in a little olive oil and adding tomatoes.

Or do as I do, spread some warmed Tikka Masala (sauce) onto a bun, add arugula wilted with a little olive oil and salt, and the meatballs.

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 made mine with dandelion blossom infused olive oil which gave it a beautiful buttery colour as well as lovely little dandelion petal specks all throughout it!

I have since swapped the butter for olive oil as it feels a little healthier but tastes just as good.

It will likely thicken up as it sits and can be thinned with a little more olive oil or warm water.

And, as the chef, I have to say it was so simple to make — I just tossed the beefless ground in my skillet with a little olive oil, spinach, pesto sauce and vegetable broth and within about 2 to 3 minutes, my portabella mushrooms were ready to stuff!

As serving recommendation, please try serving your hummus (or baba ghannoush) with a little pile of chopped ripe tomatoes and fresh chopped flat leaf parsley in the middle (in addition to a good sprinkle of quality olive oil).

Ingredients & Directions: Combine 2 T finely minced shallot, 1 — 2 t mustard, 4 — 5 T lemon juice, 1/4 — 1/3 C olive oil — personal taste determines how much or little of lemon and mustard are added / Whisk or shake until emulsified / Taste and adjust seasoning as needed.

Still, your dip will brown eventually if you serve all at once, so serve in small batches, with the rest stored in the fridge like so: Rub a little olive oil onto a sheet of plastic wrap, then press the wrap, oil side down, onto the surface of the dip — the thin film of oil creates an impermeable barrier, with plastic as a reliable backup.

Other notes: I like to serve this with a green vegetable, such as green beans or broccoli, steamed and tossed with a little olive oil or butter spread and lemon juice.

Just a matter of cooking up your pasta and spinach and combining with some fresh herbs - I went for basil as that's what I had on hand - and the quick almond feta which is simply: blended ground almonds, lemon juice, garlic, salt, water + a little olive oil, then baking it in the oven for 30 mins.

olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill, and thyme for garnish - optional

I'm sure turkey will be just as delicious — you might want to add a little more butter or some olive oil though so they aren't too dry!

Best easy satisfying dinner ever: ripe plantains fried in olive oil, over easy egg, black beans out of a can cooked with some red bell peppers, cayenne, onion and a little bbq sauce, with plain yogurt as a topping instead of sour cream.

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.

This brussels sprout salad is dressed with just a little olive oil and fresh lemon juice making it very detoxifying as well.

I use very little olive oil in my salads, and dress the salad simply by squeezing the limes over the salad, seasoning it with salt and pepper, then adding just a tablespoon or two of olive oil as I toss the salad.

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

At this point, I either use a little to dress the arugula as well, or toss the arugula with a very simple olive oil, lemon and salt mixture.

1) 1 1/2 cups of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2 teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)

I also added a little bit of garlic infused olive oil, but a little herb flavored olive oil would be good as well.

i didn't realize until the last minute that i was out of olive oil so i used grapeseed oil - am thinking it would be much better next time with the olive oil as the dressing seemed a little «meek» - will definately give it another go.

Put the cooled cauliflower and garlic cloves, lemon juice, two remaining tablespoons of olive oil and parsley into the bowl of a food processor and process until smooth (it will be a little gritty looking — that's as smooth as it gets).

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

WORD — I've had that holy heck moment with a good dark chocolate as well, pair it with this olive oil in this scone and I'm doing a little happy dance!

The burger pictured above was baked in the oven, which in the past left me with dry savoury cookies, but just a little coating of some good olive oil did the trick, and feel free to try it oil free as well!

It was easy to make but there was way too strong of a vinegar taste for me and my husband and it was too thick, not a mayo texture, with 2 tablespoons of almonds (maybe I blended it a little too long making this happen), I added some Almond Oil to it as I had run out of Olive Oil which made it a mayo texture and toned the vinegar flavor down a bit.

I was unable to wrap my mind around adding nearly a stick of butter to my onions, so, I simply caramelized them the way I have been doing for years: a little olive oil and a pat of butter to start, then adding a touch more here and there as they cook.

And given that it contains a hefty amount of potatoes (I increased the quantity from the book ever so slightly (and also reduced the oil)-RRB-, we felt comfortable enjoying it as a complete albeit light meal, topped with a little bit of extra olive oil.

It is delicious as a spread for garlic bread mixed with a little butter, as a dip for fresh bread mixed with olive oil and a little basil pesto.

Place the sliced or chopped squash on the parchment paper lined baking sheet, drizzle with olive oil and season as desired (I just used a little salt)

Maybe for those who commented that the sauce was a little too strong could try the milder flavored olive oil as a substitute for the sesame oil.

Directions: Bring the 6 cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.

As far as pork goes, you can get a small, metal pan, line it with aluminum foil, pour in a little olive oil (not even enough to cover the bottoAs far as pork goes, you can get a small, metal pan, line it with aluminum foil, pour in a little olive oil (not even enough to cover the bottoas pork goes, you can get a small, metal pan, line it with aluminum foil, pour in a little olive oil (not even enough to cover the bottom.

You can start by just putting a little salt and olive oil or butter, and then move on slowly to adding seasonings and sauces as you get comfortable with them.

I switched my original use of butter lettuce to spinach and beet greens for the purposes of this blog post, mostly as I love beet greens and I hate waste (the larger, more robust leaves from this bunch were eaten last night, sautéed in olive oil with shallots, garlic and a little bit of salt).

They are great also in salads, and in fact this dish works as a cold salad as well, maybe with a little added olive oil and lemon juice.

To get the most nutrition out of its cancer - fighting antioxidants, serve butternut squash with a little heart - healthy fat (such as olive oil).

place in a ziplock bag with 1 - 2 TBS olive oil and 4 - 5 good shakes of garlic salt (you don't want the zuccs drenched in oil, I've done as little as 1 tsp for 2 - 3 zuccs and it works great)

You'll also want to always cook these guys in a little olive oil or butter, never in water (they'll just be mushy as keto flours cook very differently).

«Our study shows that a Mediterranean diet rich in vegetable fats such as olive oil and nuts had little effect on bodyweight or waist circumference compared to people on a low - fat diet.

«Our study shows that a Mediterranean diet rich in vegetable fats such as olive oil and nuts had little effect on body weight or waist circumference compared to people on a low - fat diet.