Sentences with phrase «mixture of olive oil»

i love cleansing my face and removing make up with a mixture of olive oil and caster oil.

To make use of the seeds, I washed them and made a mixture of olive oil, cayenne pepper, paprika, garlic powder, salt, and pepper.

Grill lamb chops for 4 - 5 minutes, and drizzle with mixture of olive oil, salt, pepper and crushed rosemary.

Artichokes taste amazing steamed (generally steam for about 1 hour) and then dip each piece into a mixture of olive oil, grass - fed butter, and garlic.

Coat with mixture of olive oil, salt, chipotle and cayenne spices.

Brush grilled apricots with a mixture of olive oil, honey, and fresh thyme and serve as a simple side dish, over a bed of greens, or even as a topping for grilled pizza.

In creating this vegan tofu noodle soup, I used a mixture of olive oil with just a little bit of coconut oil to improve the mouthfeel.

I packed up a mixture of olive oil, balsamic vinegar, Dijon mustard and pink Himalayan salt in a separate leak - proof container to drizzle on when ready to eat.

Simply toss the cauliflower in a mixture of olive oil and spices, and then let the oven do the rest of the work.

Twirling the assembled skewers in a mixture of olive oil, cumin, paprika, and black pepper before popping them in the oven adds another layer of flavor and sheen as they roast.

Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion).

A plate of spaghetti which has been coated with a mixture of olive oil, toasted breadcrumbs, walnuts, garlic, golden raisins and parsley.

Salsa verde is an uncooked, fragrant mixture of olive oil and fresh herbs that takes only a few minutes to prepare.

The shelled shrimp are tossed in a simple mixture of olive oil, oregano, salt and pepper, and sautéed briefly in a skillet.

Not exact matches

Put a baking paper in a pizza baking form or on a baking tray, grease it with a drop of olive oil and spread the mixture.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

Add olive oil, salt and pepper to lemon juice in the bowl and, using your hands, massage the mixture into all surfaces of the chicken.

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.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Meanwhile, prepare basting mixture of garlic, juice of the other lemon, and olive oil.

To serve to toddlers, keep some of the chicken and a few pieces of potato separate from the ones tossed with the harissa mixture, and instead drizzle them with olive oil and a small sprinkling of salt and pepper.

Dressed in a delicious blend of salt, pepper, Dijon, olive oil, apple cider vinegar and McCormick Culinary Ground Cinnamon, palates will be swimming in the taste of this fillet of trout topping a savory sorghum mixture.

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 / Goodmixture / 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 / GoodMixture 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.

Dip a piece of chicken in the olive oil mixture, coating it on all sides.

To assemble we simply roll the dough out (about 10 inches), brush on a touch of olive oil, add a light sprinkling of parmesan, spoon on the brussels sprout and onion mixture, and then top it all with beautiful dollops of cream cheese.

Mix a few pinches of chia seeds with some salt, pepper, and olive oil, and spread the mixture on your salmon before baking or grilling.

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconut oil.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

The base is a mixture of fresh or dried peppers, ground walnuts, breadcrumbs and olive oil.

Fill each of the mushrooms with the mixture and sprinkle lemon zest over the top, drizzle with olive oil.

Then I pile on a mixture of tomato, balsamic vinegar, garlic and olive oil.

This mixture of peppery extra-virgin olive oil, smoked paprika, garlic, and warming herbs is the perfect little condiment to keep on hand.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

(I also drizzled about a teaspoon of olive oil over the pasta mixture.)

After heating up these vinaigrette ingredients for a couple minutes, let the mixture cool, and then drizzle a thin stream of olive oil into the dressing as you blend it with an electric mixer on high speed.

I made these yesterday and they turned out beautiful.my tiny modifications: I have used plain flour instead of buckwheat, a mixture of milk and plain yoghurt instead of buttermilk and added 1/2 a banana more, I used the olive oil and not the butter.

The mixture is drizzled with a simple dressing of mustard, maple syrup, vinegar, olive oil, and salt.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Add 1/3 cup of olive oil and puree until smooth, adding a little water if the mixture is too thick.

Pour in about 1/3 cup of olive oil and pulse until the mixture is very smooth, adding additional olive oil as needed.

I used big, green Castelvetranos tossed with a mixture of gin and olive oil, big swatches of lemon peel, lots of herbs.

Marinate mushrooms for about 30 minutes in a mixture of minced garlic, minced rosemary, balsamic vinegar and olive oil.

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.

, spread with a mixture of minced garlic, grated lemon rind, olive oil, kosher salt, and black pepper.

Place the lamb chops in a shallow dish and brush them with the olive oil mixture, coating both sides of the chops.

Just cut the brussels sprouts in half, toss in a mixture of extra-virgin olive oil, balsamic vinegar and garlic powder, put on a baking sheet and roast at 425F for 20 minutes.

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

Our marinade includes soy sauce, vinegar, olive oil, just the right amount of spices and a homemade chili paste made with a mixture of fiery chili peppers.

Super quick, repeated often mixtures include: black beans / canned tomatoes / crushed red pepper / quinoa (no oil for cooking) topped with feta, a scant dash of olive oil, and chopped cilantro if available.