Sentences with phrase «more cooking oil»

After removing the tofu from the skillet, add a bit more cooking oil along with the ginger, garlic, and the white ends of the sliced green onions.

After removing the crispy tofu, add a little more cooking oil to the skillet, along with the minced garlic, grated ginger, and the white ends of the green onion.

Sprinkle a bit of salt over slices and the spray with more cooking oil.

Not exact matches

However, you should consider reading Chris Cook for more structural insight into the dynamic of global oil.

The immense quantity of chile, «red pepper,» used in cooking gives everything cooked more the appearance of being submerged in a paint - bucket of oil and red lead than eatable gravy.

But here we make it a tad more special and extra delicious by cooking the oatmeal with pure apple juice / cider, spices, butter or coconut oil and chopped almonds for extra rich flavor and texture.

Once the sweet potatoes have cooked for fifteen minutes add the beets and sprouts to the baking tray, add a little more olive oil, salt, pepper and the chilli flakes.

Cooking the right way around — pick what looks good and fresh at the market, and turn it into a simple salad with nothing more than great olive oil and lemon juice to lift the flavours.

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and sliced them into pieces though.

During the 2010 - 2011 school year, the department composted 143 tons of food waste, collected 4,533 gallons of used cooking oil (to create biodiesel fuel) and recycled more than 150 tons of cardboard, glass and plastic.

Either lightly drizzle more olive oil over the veggies or spray olive oil cooking spray over them.

Drizzle with a drop more olive oil, season with salt and pepper, and continue stacking with tomato, basil, mozzarella, zucchini, sauce, and basil (if you have leftover tomato or zucchini you can put it in the pan alongside the stacks to cook in the tomato sauce).

For the topping, you cook the onions in a little oil, add the chickpeas and curry powder and cook a little more before adding it to your soup.

Reduce the heat under the skillet to medium and coat with more cooking spray or another drizzle of olive oil.

This marinade is actually better for you if you eat it raw, because raw oil maintains its nutritional integrity more than cooked.

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

In India, we make a besan chila — it's cooked on a skillet, pancake style and has a lot more oil than what you would add in a socca.

* 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

Some ideas are to chop up an onion and add that in (I would sauté it in olive oil first), add some red pepper flakes for heat, some cooked and chopped bacon, paprika, more or different flavors of cheeses...

Add oil to pan and cook over medium - high heat 7 to 10 minutes more, or until carrots are golden brown.

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

I just didn't buy anymore chocolate and I started cooking with water and more herbs and I haven't missed the oil.

Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed

Slowly cook down several large onions thinly sliced in the bacon grease (if you need more fat add the red palm oil).

For the most part, I cook and bake with coconut oil, which helps get a lot more of it into my diet without much effort.

Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.

In the same pan, add more olive oil if necessary and cook zucchini and onions for 5 minutes.

Cook the rest of the batter, adding more tablespoon or oil to the pan, as needed.

Ingredients 1 small pumpkin a pinch of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or slices 4 tablespoons extra virgin olive oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]

In the same skillet, add shrimp (and more olive oil, if needed) and cook for 3 - 4 minutes on each side, or until heated through and pink.

The same ingredients could be sautéed together in the butter or a little olive oil and served tossed with freshly cooked pasta, wilted spinach and a little grated parmesan for a much more appetising and lower fat meal.

Crumble the cooked bacon into the batter, then preheat your waffle iron and either spray or brush it well with coconut oil or more bacon fat so it's well greased.

Add a little more olive oil to the pan, add the greens and cook over a low heat for a few minutes, until just wilted.

250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste

I was intrigued by the coconut oil that Jenna used in the recipe, an ingredient that I've been trying to cook with more often these days.

Baked Oatmeal (page 44), White Beans & Cabbage, which I finish with a squeeze of lemon and more olive oil (page 86), Hard - Cooked Eggs with Dukkah (page 106), and Macaroon Tart (page 192)

As I continue my venture into gluten - and - grain free cooking, as well as avoiding refined sugars, I have been using more coconut products in my baked goods — the oil is great for flaky scones, for instance, and the flour makes a good substitute for grain - based flours.

Coconut oil is as high in calories as are other oils, so if you're looking to lose weight it's best to replace other cooking oils with coconut oil, rather than simply adding more oil into your diet.

This means you can use less of it to cook with than you would with a more viscous oil.

The only difference was that the air fryer wasn't as golden in color, but that probably could have been fixed by drizzling a little more oil over the chicken before cooking.

Spray with more olive oil spray, sprinkle seasoning of choice - I used everything but the bagel seasoning, and once you see bubbles form over the top, flip once, and cook an additional 1 - 2 minutes.

Working in batches, sauté the shrimp cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes total cooking time.

However, there's a lot more to cooking with coconut oil than simply enjoying yourself and creating delicious foods.

Chopped onions sauteed in some oil then add long grain rice, andd spices (usually just salt and pepper) then a can of tomato sauce with more water to cook the rice

Add 2 more tablespoons coconut oil, cauliflower florets and diced onion and cook until lightly browned.

2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving

For those of us who cook without oil, it can be a bit more challenging.