Feel free to drizzle an extra T
of olive oil if you desire more moisture.
Add a drop or two
of olive oil if your mixture needs more moisture.
Quick Tip: This is the reason I often shoot a tablespoon
of olive oil if I get a headache.
You can throw in a couple tablespoons
of olive oil if you have cholesterol issues, blood sugar issues.
A drizzle
of olive oil if you're making pizza, perhaps, a handful of oats or wheatgerm for flavour, nuts and seeds or dried fruit for texture.
Drizzle a small amount
of olive oil if you prefer.
You could probably use vegan butter in place
of olive oil if you wanted.
Cook for three or four minutes, adding a few tsp
of olive oil if the ingredients start to stick or dry out.
Taste, then add more salt or pepper to taste, as well as a drizzle
of olive oil if desired.
Garnish with sliced red onion, parsley, scallions, and a drizzle
of olive oil if desired.
Add a splash
of olive oil if pasta is dry.
Garnish it with a sprinkle of paprika and a drizzle
of olive oil if you like.
It's best to serve immediately so put it into a serving bowl and scatter the reserved caramelized onions over the top, along with chopped parsley or cilantro and a fresh drizzle
of olive oil if you like.
Taste and add another tablespoon
of olive oil if desired, and add more sea salt to taste if necessary.
Add another tablespoon
of olive oil if the mixture is still coarse, and puree until smooth.
If you used sun - dried tomatoes that aren't oil cured, you can also add an extra drizzle
of olive oil if you'd like.
Add salt and pepper as needed and a drizzle
of olive oil if it is dry.
Add a pinch or two of salt and ground black pepper with a drizzle
of olive oil if you are going to roast it.
Not exact matches
We settled on meatloaf, thinking that you could make it look sort
of like a camel's hump... you know...
if he was wearing a girdle
of camel's hair, he had to have done something with the rest
of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and onion, and I thought it turned out a bit dry, but it wasn't bad, especially with a topping
of vidalia onions browned in
olive oil, balsamic vinegar, and a little more honey.
Also wondering
if I can use coconut
oil instead
of olive oil?
If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones) into small pieces and place them in a tray with lots
of olive oil plus the chilli flakes, salt and pepper.
Serve in bowls with a spoonful
of cooked rice, some mushroom slices, fresh parsley,
olive oil, a dollop
of yogurt
if using, and an avocado toast.
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only,
if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped
olive oil juice
of 1 lemon 2 sprigs fresh rosemary salt and pepper — to taste 6 cups steeped Yerba mate tea
If you're less into raw food or after a warm dish then you can gently sauté the noodles with
olive oil for a couple
of minutes until they soften before stirring in the sauce for another minute.
For these muffins extra virgin
olive oil instead or coconut
oil will work great, as will omitting the agave but unfortunately the dates are a really big part
of the recipe so I don't know
if you can replace them.
Once the mix is nice and firm (I mean really firm, it can't even be a tiny bit runny —
if it is then add another spoon
of psyillium) grease the base
of a loaf tin with coconut or
olive oil, pour the mix in and firmly press it down with a spoon or spatula.
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil or coconut
oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (
if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Hi Sam, I found that you need this amount
of olive oil to make sure that the mash is super smooth and creamy however you can always use slightly less
if you prefer.
Roughly 1/2 cup each
of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame
oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste)
Olive oil - enough for cooking veggies (
if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
2 tablespoons
olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves
of garlic diced 1 lb ground beef 3 small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit
if sensitive to heat 1/2 teaspoon tomato paste
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...)
if desired, optional Salt and pepper to taste
Love taking fresh tomatoes basil green onions and black beans and tossing them in a little bit
of olive oil and balsamic,
if you have peppers and other veggies throw them in as well.
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin
olive oil two big pinches
of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit
of lemon water
if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in
olive oil and, when you just begin to smell the garlic, add chopped fresh or (out
of season) canned tomato, along with the sprig
of rosemary,
if using.
1 onion, peeled and halved (
if using slow cooker) or chopped (
if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon
of paprika 1 tbsp
olive oil freshly squeezed lemon, to taste
* 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
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
To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in
olive oil and, when you just begin to smell the garlic, add chopped fresh or (out
of season) canned tomato, along with the sprig
of rosemary,
if using.
Add in the reserved 1 Tbsp
of flax meal, chickpeas, tahini, lemon juice,
olive oil, coconut sugar, garlic, red pepper flakes, salt and herbs (
if using).
For this particular dressing I used garlic,
olive oil, lemon juice, fresh ginger and a touch
of honey (or maple syrup
if you want to keep it vegan) for a little bit
of sweetness.
If storing, keep pesto in an airtight container with a thin layer
of olive oil on top
of the pesto - this helps keep the good flavors in and all the rest out!
I used a sparing amount
of Canola
oil instead
of olive oil because my experience with
olive oil is that its smoke point is too low for searing and sometimes
if the
olive oil burns a little, you get an off taste.
For example,
if you were making Mexican - inspired rice and beans, you could use
olive oil instead
of coconut
oil, skip the ginger, and add cumin and / or chili powder.
If the tofu starts to stick, add a bit
of olive oil between each set.
All you need to do is drizzle your favorite pieces
of salmon with
olive oil, grate a few cloves
of garlic (
if you cut that corner with ground garlic, I won't tell a soul), spread the garlic over the salmon, sprinkle with salt and pepper, and then finish with a piece
of fresh dill.
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin
olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste
if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package
of mixed greens (note: I also had about 2 cups
of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
In defense
of the rice ones from Trader Joe's (AKA Food for Life brand at any other store)-- yes, they break and yes, they do not behave like a regular tortilla and are frustrating but WOW do they make the best quesadillas and
if you have a problem with corn, try cutting them up into chips and frying them up in an inch
of olive oil in a 4 quart pot on the stove — the BEST tortilla chips that stay crispy and do not turn stale
if you put them in a plastic zippered bag for up to a few (yes few) weeks.
If I use
olive oil instead
of avocado
oil, will there be a big taste difference?
If you haven't, traditionally it is a puree
of olives, capers and
olive oil.
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled
if you're feeling fancy) 3 tablespoons
olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4
of it) Juice
of half a lemon