Sentences with phrase «of olive oil into»

Le Rouge Cream Incorporating the use of olive oil into your everyday skin care dates back centuries.

Add 1 tsp of olive oil into the same skillet, and then add the leftover whole grains.

Pour 3 floz (100 ml) of Olive Oil into a clean bottle or jar, add the chosen oils to suit your hair color then shake well.

The monounsaturated fats in olive oil are considered a heart healthy fat when consumed in moderation, and while pouring 3/4 cup of olive oil into a dish may not seem moderate, when you split the braised chickpeas amongst six people it works out to less than three tablespoons of olive oil per person.

Warm a skillet on the stove and pour a tablespoon or two of olive oil into the skillet.

Add two teaspoons of olive oil into a pan and drop all the mixed ingredients into it.

If you have the time and patience, place the herbs and 1 cup of olive oil into a pint - size glass mason jar and add an air - tight lid.

Meanwhile, drizzle about two tablespoons of olive oil into a large mixing bowl.

Drizzle 2 tbsp of olive oil into the pan and heat a large skillet over high heat until it just begins to smoke.

Pour a few tablespoons of olive oil into the Dutch oven (enough to cover the bottom) and heat over medium.

Turn the heat down to medium and add one tablespoon of olive oil into the pan swirling it to coat the bottom evenly.

Pour 1 1/2 teaspoons of olive oil into a large skillet and bring over medium - high heat.

Place 1/4 cup of the parsley, cilantro, 1/2 of the lemon juice, chives, 2/3 of the minced garlic, spice pack, 1/2 teaspoon black pepper, 1 teaspoon salt and 1 tablespoon of olive oil into blender.

If I wanted to make this creamier without adding dairy, I would probably blend a tablespoon or two of olive oil into the pesto mixture, or increase the quantity of cashews

Enter our patented (actually not patented at all) Cold - Pan Method, perfected by Epi's Anna Stockwell: Pour a couple of tablespoons of olive oil into a large skillet and just lay the chicken thighs, skin - side down, in the cold pan.

Drizzle another 1/2 tablespoon of olive oil into the pan and swirl it around.

Put a small amount of olive oil into a frying pan and quickly cook the prawns (or if they are pre-cooked just heat them through).

Put the remaining 3 tablespoons of olive oil into a 10 inch (25 cm) oven - proof skillet or frying pan.

Make a well in the center of the flour, crack three eggs and measure two tablespoons of olive oil into the well.

Add a tablespoon of olive oil into a big pan (big enough to contain all risotto).

Spoon two tablespoons of the olive oil into a roasting pan and add all the vegetables, tossing them to coat.

In the meantime, drizzle a bit of olive oil into your pan and add the sausage once the pan is hot (I remove the casings with a filet knife prior to cooking.

Pour remaining teaspoon of olive oil into a mixing bowl and spread with your fingers.

Lift out the dough and pour the remaining teaspoon of olive oil into the bottom of the bowl and spread to coat the interior with your fingers.

After heating up these vinaigrette ingredients for a couple minutes, let the mixture cool, and then drizzle a thin stream of olive oil into the dressing as you blend it with an electric mixer on high speed.

Pour the 2 tablespoons of olive oil into the bottom of an oven proof pan, large enough to hold all the spuds and the bird.

Pour a healthy glug of olive oil into a small skillet over medium - high heat.

I pour a few tablespoons of olive oil into a small bowl and add a clove or two of minced garlic.

Add the last tablespoon of olive oil into the skillet.

While continuing to puree, slowly drizzle 1/3 cup of olive oil into the blender.

Swirl 1 1/2 tablespoons of olive oil into the pan, coating the bottom, then pour the socca batter into the pan, swirling until the batter reaches the edges of the pan.

Whisk 1 tablespoon of olive oil into the reserved pasta cooking water to blend well.

In the Catholic faith, Communion wine is made by pouring a bit of water and a bit of olive oil into a cup of wine.

Not exact matches

For the Lord thy God bringeth thee into a good land, a land of brooks of water, of fountains and springs flowing forth in valleys and hills; a land of wheat and barley and vines and figs and pomegranates; a land of olives, of oil and honey; a land in which thou shalt eat bread without want, thou shalt lack nothing in it; a land whose stones are iron, and out of whose hills thou canst dig copper (Deut.

7 For the LORD your God is bringing you into a good land — a land with brooks, streams, and deep springs gushing out into the valleys and hills; 8 a land with wheat and barley, vines and fig trees, pomegranates, olive oil and honey; 9 a land where bread will not be scarce and you will lack nothing; a land where the rocks are iron and you can dig copper out of the hills....

Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil.

My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.

I cut them all into small cubes, place them on a baking tray and bake at 180C for an hour with a generous sprinkling of paprika, dried herbs, cinnamon and pink salt plus a drizzling of olive oil.

Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds pinch of salt 1 cup boiling purified water 2 tablespoons olive oil

A few hours before you make this dish cut the fennel into thin strips, place these in a bowl with the juice of 1 squeezed lemon, salt and two tablespoons of olive oil.

It's one of my favourite vegetables as there are so many amazing things you can do with it — grate it down and stir through spices and coconut milk to serve with a spicy curry, roast it in olive oil and cumin for a beautiful side or even cut it into cauliflower steaks and bake it in the oven for a really delicious main dish.

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.

Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good coating.

Peel the garlic and crush it into a pan with a glug of olive oil, salt and pepper.

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40 - 45 minutes until soft.

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

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.

While these cook slice the mushrooms into pieces and gently stir fry them with olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.