Sentences with phrase «much less olive oil»

The bright citrus flavor of the lime in the dressing allows you to use much less olive oil than found in most salad dressings.

Not exact matches

Place the spinach leaves in a large, roomy bowl and drizzle a bit of olive oil over the top — not too much, less than a tablespoon.

You should get yourself some cheap vanilla beans and use one of those bottles (after you dump out the poison olive oil) to make your own vanilla extract, much less expensive than buying it.

It then bakes into a lightly crunchy, flavorsome olive oil crust that is much less susceptible to soaking if your filling is on the wet side, and keeps very well — improves, even — from one day to the next.

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

1 tbsp olive oil 1 large onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half of this, I just had so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package directions

by the way I just made this now... mmm I measure in cups and admittedly 100g flour is less than 1 cup of flour but I put one cup and for the ratio of olive oil in and water it was WAY too much flour... well it did nt look like the photo of your recipe at all, not shiny and liquidy.

It was less messy than my olive oil solution and much faster (plus, it didn't waste a cotton ball!).

People think olive oil is so much better for you but I use reverse psychology: if you use the oil that is worse for you you're going to use less of it anyway.

While EVOO is a much more healthy fat than hydrogenated vegetable and seed oils, the delicate nutrients and flavour compounds in extra virgin (as opposed to regular pressed olive oil) are volatile and prone to oxidise at temperatures over 200 +; it's better to use saturated fats for high heat cooking because they're less prone to oxidation.

The reason that extra virgin olive oil is good for you is that it is generally cold pressed without the use of heat and solvents to aid extraction, and also contains MUCH LESS polyunsaturated fats than canola oil, so is therefore more stable.

A high proportion of MUFA, as provided by olive oil (which contains also squalene, a powerful antioxidant) or canola oil, with a good amount of omega - 3 (flax oil, walnut oil; the latter has much less omega - 3 however) sounds definitely more reasonable than a diet containing 75 % carbs or more.

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Light saute cooking with olive oil at temperatures no higher than 200 - 250F seem to be safe and minimally damaging, but oven baking or higher heat cooking on the stovetop with olive oil is not wise given that there are much hardier and less expensive fats to choose from like expeller pressed coconut oil or palm oil!

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.

It has about as much PUFA as olive oil, or even less.

Virtually all common vegetable oils, such as soy, corn, sunflower, safflower and olive oil offer a much less desirable omega balance, i.e., not enough omega - 3.