Sentences with phrase «more than olive oil»

Peanut oil like most oils contains saturated fat but only 3 grams more than olive oil in a 100 gram serving, 17 grams total.

We should be getting those calories with many other nutrients, many more than olive oil has per tbs.

Seasoned with nothing more than olive oil, garlic, and salt (plenty of all three), they were insanely delicious: deeply vegetal, rich and satisfying, completely yielding in texture but maintaining definition.

Sturdy, mature leaves can handle a little creaminess or heat (again, we're fans of that warm bacon dressing), but baby spinach needs no more than olive oil, salt, pepper, and a squeeze of lemon.

I think I use coconut oil more than olive oil, but I love olive oil on salads!

Something like 12g in a single tablespoon — more than butter, and SIGNIFICANTLY more than olive oil.

Not exact matches

It reports that in Bologna's Eataly World you can do things like watch pasta or olive oil is made, meet cows and pigs that are treated more like pets at the facility than food, and snack on freshly cut prosciutto.

In chemical terms extra virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2.

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.

Baked with olive oil, it is more compact than the breads of the Southwest, but very tasty.

Pour a bit of olive oil over the tomatoes, no more than 1 tablespoon.

At the end, the balls looked beautiful and golden, but wherent chewy inside (i like chewy) and tasted like olive oil more than anything.

Made these last night and I set the timer for processing so I could pour the maple syrup and olive oil in without going more than 30 seconds.

It comes from cold pressing of the olives, contains no more than 0.8 % acidity and may not contain any refined oil.

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

California olive oil, for example, is wonderful and far more local than Italy or Spain's.

Coconut oil has a thicker, more butter - like texture than olive oil, which will lend more structure to your cookie.

Quickly sautéing onion and garlic in olive oil first adds so much more flavour than simply tossing everything with the hot pasta!

Let me just tell you, go ahead and cut more slices than you'll need to top this moist olive oil cake because I assure you they won't all make it onto the top.

The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure use much more sugar, white flour and butter rather than olive oil.

More often than not, it would be spread out on a large sheet pan (free form) and covered with lots of rosemary, garlic and olive oil.

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.

I would suggest using sesame oil rather than Olive Oil and a little oyster sauce to make it a little more flavorfoil rather than Olive Oil and a little oyster sauce to make it a little more flavorfOil and a little oyster sauce to make it a little more flavorful.

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.

Virgin coconut oil has a slightly higher smoke point than virgin olive oil, which makes it more suitable for high heat cooking.

Now that its warmer, our go - to summer dinner is a salad of mixed greens, scallions, fresh sweet corn off the cob, any other veggies from the farmers market that needs to be eatten up, and fresh dressing of garlic, half a lemon and olive oil with salt and pepper (more lemon than oil).

«EVOO has higher smoke point than virgin olive oil because VOO typically has higher levels of free fatty acids and those free fatty acids are more susceptible to thermal degradation,» Ravetti explains.

Everyone has there own way to make it, some more complicated than others, too often drenched in olive oil.

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

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

Buying good olive oil is a whole lot more than looking for the words «organic» and «extra-virgin» on the label.

From cherry tomatoes that taste like candy to meaty red - green heirlooms that need nothing more than a squirt of olive oil and some flaky salt, I can't get enough of the vegetable that's really a fruit.

In Italy, as in Leonti's home, it's typically served alongside charcuterie, but it's also good with nothing more than a dish of olive oil for dipping.

I didn't personally care for the consistency of my green tahini sauce (too thick and heavy - more so than described), so I added olive oil and plain yogurt to taste, and preferred it this way.

Light Olive oil, grapeseed oil, or a nut based oil (partial to almond) MIXED with coconut oil More lime than lemon, I'm thinking 2/1 Slightly less total tart mixture, I'm shooting for just over 1/3 cup total no rosemary or oregano half as much paprika

If you use more vegetables than I did, add more olive oil and seasoning.

There's a type of peanuts called hi - oleic peanuts which contain 25 % more oleic acid than the average peanut giving them a fatty acid profile similar to olive oil and avocados.

It made a little more than could fit in a bread / loaf pan so I ended up making 4 extra mini loafs in a cupcake pan, just oiled it with olive oil and it didn't stick.

Packed with protein and healthy fats from the quinoa, avocado and olive oil, this salad will actually keep you full and satisfied for more than 30 minutes.

There's no tuna we love more than Genova, which is exclusively packed in the traditional Mediterranean way, in heart - healthy olive oil.

4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)

However, my bread ended up tasting more like the olive oil than I would have liked.

My recipe below is fairly true to the original, although I doubled the garlic, and used more apple and more olive oil than the original recipe.

I now do 24 hr fasts 2 - 3 days per week in hopes it will help with my liver.When I don't do 24 hr fasts I eat 2 meals per day lunch and supper.I eat no more than 20 grams net of carb from mostly radishes celery broccoli spinach.80 - 100 grams of protein the rest from vir olive oil and virgin coconut oil.Well thank you for everything you do dr.jockers and keep up the good work!Sincerly Jeff Cyr

Our shelves are filled with all varieties of tapenade, mushroom cream, artichokes in olive oil, sundried tomatoes, harissa, pesto, sugoloso, chutneys, salsas, romesco, mustards, and the like - from many small producers from many countries and in more variations than we could name.

If there is any side at all on offer it will be plain steamed rice that basically cooks itself in the rice steamer or a salad consisting of no more than three vegetables with some olive oil and balsamic vinegar drizzled over the top.

Olive seeds contain up to 100 times more polyphenols and antioxidants than oliveOlive seeds contain up to 100 times more polyphenols and antioxidants than oliveolive oil.

I have just discovered kale and have fallen in love with it... spinach may get jealous, but there's room for more than two deep green leafies in my life... that being said, this recipe looks very interesting and a good addition to a meatless day's menu, but... isn't the garlic a bit bitter when it is added without a bit of taming in hot olive oil?

I've always skimped on the olive oil whenever I've made hummus — you've inspired me to use a little bit more than I normally do next time!