Sentences with phrase «more olive flavor»

I also added chopped olives to give the noodles more olive flavor.

Not exact matches

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...

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

2 garlic cloves, minced 1 tablespoon extra virgin olive oil 2 tablespoons dijon mustard 2 tablespoons honey 1 teaspoon red wine vinegar 1 teaspoon salt 1 teaspoon chopped fresh rosemary (increase if you want more rosemary flavor!)

One more thing, I tossed my sliced veggies in olive oil, salt and garlic powder, I have a slight garlic obsession, not just for it's flavor, but nutritionally benefits: garlic is known to help boost the immune system, its vitamin C contents help fight germs as well as helping to fight against cardiovascular disease.

Add more olive oil to soften and blend the flavors.

I find asparagus so much more suitable to this flavor profile with olive oil and lemon, which doesn't overtake the vegetable but compliments it.

The flavors were great so I will certainly make again, but I think I would do 1.5 times the dressing, and perhaps more lemon and less olive oil.

If you love the taste of olive oil, choose a robust, full - flavored one for a more intense taste.

This little addition brings the flavor of pasta, citrus and olive oil even more.

You can also adjust with a bit more vinegar if you like more bite, or more olive oil to round out the flavors a bit.

For this, I heated some olive oil (you can use sesame oil too), added sesame seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.

The creamy salty feta and earthy aromatic olives go great with the more «bland» flavor of potatoes, so the whole salad has a nice balance of flavors.

Add fresh herbs and olive oil for more flavor

Of course - I brushed olive oil and sprinkled sea salt on top of my carrots to coax out a little more flavor.

I also add black olives, onions and I use cool ranch doritos, as well as the nacho ones... they add more flavor.

I love using olive oil or truffle oil on these for a deeper, more intense flavor.

Otherwise (texture, etc.), it shouldn't make a difference, but I personally don't like using olive oil in baked goods because it contributes more of a flavor than canola or vegetable oil.

I think next time I'll use the coconut oil as suggested because I think its flavor is probably more complementary than the olive oil I substituted.

ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)

This will not only infuse the hummus with more of the red pepper flavor, it will keep the calories down because you aren't using more olive oil.

Olives, feta, tomatoes, onion, garlic, and a lemon dressing make up the bulk of the dish, while spices add even more pops of flavor.

We omitted the olives as they make the crust too soggy and used a variety of cheese for more flavor - Mozzarella, Fontina and Parmesan.

If the hummus looks or tastes too thick add some more olive oil for a nuttier flavor, some more lemon juice if you prefer a lemony flavor, or some water if you just want a thinner hummus.

I also subbed coconut oil for the olive oil, as I wanted more of a coconut - flavor than an olive oil flavor.

Alternatively, if think you may prefer a more subtle rosemary flavor, you can always start with the rosemary - infused olive oil and then sprinkle on the minced rosemary just a teensy bit at a time.

Brandon — I haven't made a bechamel with olive oil or margarine or low - fat milk; I suspect it will work (well, lower fat milk; I am not sure about skim) to some degree but you get more body and flavor from milk with fat in it.

Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.

extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay leaf 2 red bell peppers, cored, seeded, and finely diced 1/2 of a green bell pepper, optional — adds a little more color and another depth of flavor 2 tomatoes, halved, seeded, and finely diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper, to taste

I would say the bottarga pasta is more subtle then a puntanesca (or puttanesca) sauce that combines so many strong flavors like anchovies, olives, capers, garlic, lemon, and tomatoes.

Don't use your top - shelf stuff here, save that for drizzling on salads and dipping your bread, as the heat of the oven will break down some of the more refined flavor notes that distinguishes a good olive oil from a mediocre one.

Tip: Season the cutting board with olive oil, salt and oregano before removing the steaks to rest for more flavor

pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.

I added the black olives and sausage to give it a little more Italian flair and flavor.

1.8 lbs (800 g) of duck magret (2 big duck breasts) 1.4 oz (40g) of red curry paste 1.4 oz (40g) of galangal 1 oz (30g) of sugar (I used coconut sugar for more flavor) 2 cups (50 cl) of water 1.7 cups (40 cl) of coconut milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons of olive oil 3 tablespoons of fish sauce (or nuoc - mâm) 1 teaspoon of salt

1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)

1 1/2 cups chopped Fresh Broccoli, about 1 inch pieces 1 1/2 cups diced Fresh Cauliflower, resembling rice 3/4 cup diced Fresh Tomatoes, divided 4 large Organic Eggs 3 Tablespoons Olive or Coconut Oil, plus more frying 1/2 cup grated Mozzarella or Cheddar Cheese 2 large Garlic Cloves, finely chopped (about 1 Tablespoon) 1/2 teaspoon Fresh Lemon Zest 1/2 teaspoon Sea Salt 1/8 teaspoon Hot Sauce or Siracha (this helps enhance flavor but isn't overly spicy) 1/2 cup Gluten - Free Flour Mix or White Flour Fresh Parsley and Lemon, for garnish

Then, layer on the flavor by topping with tomatoes, kalamata olives, more fresh basil and a touch of olive oil.

You can choose between flavors like teriyaki, rosemary and olive oil, garlic and herb, and more.

They make a nice paste out of the olive oil and spices, which does a good job of coating the chicken, so more of the flavor ends up on the wings.

If you don't like a coconut flavor and prefer a more traditional «mayo taste» you can use pure (not extra virgin) olive oil.

Great flavor and texture — since becoming «whole 30 - ish / paleo - ish» I was always making my own mayo with a combo of avocado and olive oil, but, honestly, this tastes as good as what I made myself, and it sure is easier and more stable.

* Note: Select sun - dried tomatoes packed in olive oil or if you're using dry - packed tomatoes, rehydrate in either avocado oil, olive oil, or your favorite vinaigrette to add even more flavor!

Ingredients: 4 tablespoons Balsamic or Apple cider vinegar 1 tablespoon Organic Dijon Mustard 1/2 cup Olive oil salt pepper Add more flavor by adding basil, oregano, thyme, rosemary or garlic.

In Spain the olives are allowed to properly ripen so we get a much more smooth and peppery flavor than the «lawn mower tea» greenness of Italian olive oil.

Pickling watermelon radishes lends even more flavor, and you can even roast them simply with olive oil and salt to mellow them and bring out more of their natural sweetness.

Pasta Sprinkle Made from: California basil, Turkish oregano, minced garlic, thyme Flavor profile: less pizza - ish, more pasta - ish zucchini noodles - ish Tasty on: salad with extra-virgin olive oil & red wine vinegar (which I just typed as winegar!)

While olive oil has great flavor and a good fat profile, canola oil actually has much more omega - 3 than olive oil and even less saturated fat.

My sister hosted a brunch for my brother in law with the most delicious bagel bar — she had a variety of bagel flavors, cream cheese, lox, capers, onions, avocado, tomatoes, olives, and more.

* You can use 1 Tablespoon of sesame oil and omit the olive oil + add a little chopped fresh ginger for a more Asian flavor.