Sentences with phrase «more tbsp olive»

Add 1 more tbsp olive oil and stir in.

Ingredients 2 cups diced yellow onion2 Tbsp olive oil5 cloves garlic, minced2 28 - ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped *) 3 bay leaves2 cups of chicken stock2 more Tbsp olive oil1 1/2 cups of cubed rustic bread, 1 1/2 - inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best1 teaspoon dried oregano1 / 2 teaspoon salt, less or more to tasteFreshly grated Parmesan cheese and chopped fresh basil or parsley for garnish.

Not exact matches

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)

2 tbsp olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper, more to taste juice of 1/2 lime

Ingredients 10 - 12 oz whole wheat Fettuccine (or spaghetti, or linguine) 1 bunch of rapini (broccoli rabe), washed and chopped, 2 - 3 cups 2 garlic cloves, minced 2 oz pancetta, diced zest and juice of half a lemon 1/2 cup whipping cream 2 whole eggs and 1 egg yolk 2 tbsp Parmesan cheese plus more at the table 1 tsp olive oil

18 - 24 fresh chicken wings and / or sections 2 tbsp Ancho chile powder 2 tbsp sweet paprika (use spicy variety for more kick) 1 tsp ground cumin 1 tbsp garlic powder 1 tsp salt 1 tsp cayenne pepper 3 - 4 tsp grapeseed oil (olive oil will suffice)

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

1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red pepper flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed

1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced

Ingredients 1 cup lukewarm water 1 tbsp sugar 1 pkg yeast (or 2 1/4 tsp if using the yeast in a jar) 1 tsp fine sea salt 1 tbsp olive oil 2 cups Hard Whole Wheat Stone Ground Flour (whole wheat bread flour) plus more for kneading 1/4 cup PC Organics Milled Flaxseed

spaghetti squash 1 or 2 chipotle peppers in adobo sauce, seeded and finely chopped (you will not use the sauce) 2 tbsp extra-virgin olive oil 1/2 cup crumbled queso fresco cheese, plus more for garnish 1/4 cup finely chopped cilantro, plus sprigs for garnish 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper

3 Tbsp coconut aminos or wheat free soy sauce (tamari) Salt to taste (use more if not using any fish sauce) 1 Tbsp avocado oil / butter / lard / ghee — never use olive oil for high heat cooking

Finish the pasta with the remaining 1 tbsp olive oil and season with more salt and pepper if needed.

2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste

1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish

1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans

Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

1 lb of raw shrimp 1 tbsp of olive oil 4 tbsp of butter or ghee (or more olive oil) 1 tbsp of minced garlic 1/2 tbsp of lemon juice 1 tbsp of orange juice Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro for garnishing

Wet ingredients: 3 Large Eggs (beaten) 1 1/2 Cups Warm Water (add up to 1/4 more if too dry) 6 Tbsp (3 oz) Organic melted butter, canola, olive, or coconut oil 2 Tbsp Honey (optional)

2 large zucchinis 2 tomatoes, sliced 2 cloves garlic, minced 1 tbsp Ellyndale olive oil 1/4 cup grated organic Parmesan or shredded organic mozzarella cheese, optional Sea salt and freshly groundpepper, to taste Read more about eating gluten - free

1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg Sea salt & black pepper, to taste

Serves: 8 Servings Hands - on time: 20 minutes Total time: 20 minutes INGREDIENTS: 2 tbsp olive oil 1 6 - oz boneless, skinless chicken breast, cut into 1/2 - inch cubes 1 yellow onion, finely chopped 1 each red and yellow bell pepper, finely chopped 3 cloves garlic, finely sliced 1 tbsp each... [read more]

1 lb dried chickpeas, soaked overnight and drained + 1 tbsp kosher salt, plus more to taste + 1 tsp baking soda + 1/2 c tahini + 6 tbsp lemon juice + 6 tbsp olive oil, plus more to garnish + 4 garlic cloves, mashed into a paste + freshly ground black pepper, to taste + pita chips, for serving

Ingredients: 1 1/2 tsp dry active yeast 1 cup warm water, (105 degrees to 110 degrees) 1 tbsp agave nectar 1 1/4 cups rye flour 1 1/2 cups whole wheat flour 3/4 cup all - purpose flour, plus more for work surface 2 tablespoons caraway seeds 2 teaspoons salt 6 tbsp canola or olive oil 1/4 c soy yogurt

500g grape tomatoes, halved or quartered 1/2 cup (150g) black olives, pitted and roughly chopped 1 tbsp capers, roughly chopped 1/2 - 1 tsp red pepper flakes (to taste) 1 tbsp balsamic vinegar, plus more to serve 1 can borlotti or cannellini beans, drained

1 head garlic 1/4 cup tahini 2 Tbsp olive oil + more for roasting garlic 2 lemons, juiced (~ 1/3 cup) 1 - 2 Tbsp maple syrup (or honey if not vegan) Pinch each salt + pepper Hot water to thin

My basic recipe is: 1 can chickpeas (washed & drained) 2 tbsp olive oil Juice 1/2 lemon (can add more) Salt & pepper Blend well You can also add herbs or spices in too — I often add roasted peppers — enjoy

1 - 2 Tbsp olive oil 1 clove garlic, minced 1/2 onion, diced (yellow or red will work) 1 pound beets (about 2 medium - sized or 3 baby beets), peeled and chopped into 1 / 2 - inch pieces 1 cup Israeli couscous 1 1/4 cups water 1/4 tsp kosher salt + more to taste pepper to taste

Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red cabbage head, cleaned and stem removed, finely shredded 300 gr fresh green leaves, like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves of garlic, crushed 3/4 tsp fine sea salt and more to taste 2 tbsp olive oil 3 - 4 shallots, finely chopped 1 tbsp cilantro, finely chopped 1 - 2 tbsp chili sauce (like Sriracha)

Add beans, basil garlic, cayenne pepper, nutritional yeast, lime juice and 1 tbsp olive oil to a food processor and process until smooth, adding more olive oil as needed

1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish

Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing

Enlarge Credit: Penny De Los Santos 1⁄2 cup packed basil leaves 1⁄4 cup extra-virgin olive oil, plus more for drizzling 2 tbsp.

1 acorn squash 1 egg 1 tbsp coconut flour 1tsp cinnamon (or more depending on taste) A dash of salt Pepper Coconut and olive oil

2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped

Print Instant Pot Thai Chicken Stew Course Main Course Cuisine Thai Prep Time 10 minutes Cook Time 42 minutes Total Time 50 minutes Servings 3 Calories 633 kcal Ingredients 1 pound chicken 2 tbsp olive oil 1 tbsp bell pepper 6 green onions chopped 1/2 cup... Read More»

Print Instant Pot Swiss Beef Paleo Course Main Course Cuisine Swiss Prep Time 10 minutes Cook Time 1 hour Total Time 1 hour 10 minutes Servings 3 Calories 634 kcal Ingredients 1 pound beef 2 tbsp olive oil 1 bell pepper 2 onions chopped 3 garlic... Read More»

I made this tonight with a few changes (added 1/2 tbsp more lemon juice, and cut the olive oil to only 2 tbsp) and it was DELIGHTFUL!

olive oil, plus more for drizzling salt and pepper 1 salmon filet 1 tbsp.

Ingredients: Salad: 2 cups shredded cabbage (I like to do combo or green and purple cabbage) 1 cup finely shredded kale 1 cup shredded zucchini 1 bunch fresh basil 1 bunch fresh cilantro 1/2 cup chopped macadamia nuts Dressing: 2TBSP lemon juice 2TBSP apple cider vinegar 2 TBSP coconut aminos or coconut garlic sauce 2 TBSP olive oil 2 cloves garlic,... Read More»

Ingredients: 1 TBSP coconut oil or olive oil 1 small white onion, diced Pinch of salt, more to taste 1 TBSP finely grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1 red bell pepper, sliced into thin 2 - inch long strips 1 yellow, orange or green bell pepper, sliced into thin 2 - inch long strips 3 carrots, peeled... Read More&ramore to taste 1 TBSP finely grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1 red bell pepper, sliced into thin 2 - inch long strips 1 yellow, orange or green bell pepper, sliced into thin 2 - inch long strips 3 carrots, peeled... Read More&raMore»

I use 1 tbsp of extra virgin olive oil AND nuts (and much more) in my salads, Calorie wise the difference is trivial between olive oil versus nuts so I don't understand why you would even mention that.

Ingredients: 2 8oz trout fillets 2 TBSP olive oil 1 cup Tuscan kale, chopped 2 TBSP avocado oil 1 TBSP lemon juice Wright salt and pepper to taste 1 Granny Smith apple, diced 1/2 cup chickpeas, drained and rinsed 2 oz goat cheese, crumbled 2 TBSP sunflower seeds Instructions: In a medium sauté pan over medium - high heat cook the trout in the olive... Read More»

Ingredients: 1 cup chickpea or garbanzo flour (Bob's Red Mill makes a great one) 1 cup water 3 TBSP of olive oil + 1 1 TBSP of olive oil 1/2 tsp salt 2 cloves minced garlic 1 tsp dried oregano Toppings of choice (tomato sauce, pesto sauce, fruits, vegetables, cheese, nitrate free meats, etc) Instructions: Whisk together all ingredients save... Read More»

Ingredients: 1 cup of hulled sesame seeds 3 - 4 TBSP of olive oil pinch of salt Instructions: Add... Read More»

Ingredients: 3 TBSP + 1 tsp olive oil, divided 1 shallot, minced 3 cloves garlic, minced 1 egg 1 1/2 cups cooked + cooled green lentils (cooked in vegetable stock) 1 1/2 TBSP dried Italian seasonings (dried basil + oregano) 1/4 cup fresh Italian parsley 1 TBSP tomato paste 5 - 6 TBSP Brazil nut parmesan cheese, plus more for coating Celtic Sea salt... Read More&ramore for coating Celtic Sea salt... Read More&raMore»