Not exact matches
On the night in question, the steaks were prepared
as they show best: rare for strip loins, medium - rare for rib steaks,
and no seasonings save for olive
oil,
salt and pepper.
I added some fresh cherry tomatoes on the side
as well
as a baked sweet potato, which I drizzled with olive
oil, sprinkled on some pumpkin seeds
and put a touch of
salt and pepper over the top.
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon
salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such
as piquins, stems
and seeds removed (optional) 4 shallots, peeled
and chopped 1 small piece galangal, peeled
and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable
oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
4 ounces fresh coconut, grated Vegetable
oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon
salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled
and chopped (or substitute ginger) 10 shallots, peeled
and chopped 5 fresh red chiles, such
as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon
salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
Sauté them in a frying pan with olive
oil, dried mixed herbs, chilli flakes
and salt, adding in the pumpkin seeds
as they begin to brown.
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason
as above) 2 tablespoons red wine vinegar 2 tablespoons olive
oil 1 teaspoon sea
salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
I think it tastes best cut into little cubes
and roasted with
salt and olive
oil,
as in this recipe,
as this way it becomes so unbelievably soft
and tender that it just melts - in - you - mouth.
Then chop the cauliflower into bite sized pieces
and place them in a baking tray with one tablespoon each of coconut
oil and tamari,
as well
as a sprinkling of
salt and paprika.
As oil heats, season the chicken thighs generously with
salt and pepper.
1) Sift the flour into a mixing bowl 2) Add the
salt to the flour, mixing together 3) Add the olive
oil, mixing
as you add to ensure the flour envelopes the
oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball,
and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces
and roll them long enough
and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
Toss it with lovely vinegar,
salt and pepper, the usual... Top with gently cooked beluga lentils that have been stirred with great olive
oil and whatever seasonings strike you
as necessary.
1) Peel
and cut mango, avocados, onion
and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add
salt & pepper to taste
and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack,
and cut them into 10 - 12 slices (
as if you were cutting a pizza) 6) Use a brush to spread a little bit of
oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy
and slightly golden brown 9) Serve dip with toasted tortilla chips
You can then pan fry them in a little
oil and butter mix topping with parmesan cheese
and garlic
salt as soon
as they come out.
• Works wonders
as a marinade with
oil, lime juice
and green onions • Use it on meat, chicken, fish
and seafood • Add it to any dish to get a delicious spicy flavor • No additional
salt is needed when it is added to the food
I particularly love vegetables that have been gingerly tossed with a green -
as - grass olive
oil, sprinkled with flake
salt and roasted at a high heat in order to achieve a crisp, bitter caramelization while still maintaining a light crisp bite.
If you don't have a chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin
and simple ingredients such
as almond butter, maple syrup, raw honey, coconut
oil, vanilla,
and sea
salt —
and that's it!
I know my «fake tahini» with unroasted sesame seeds mixed with
oil and sea
salt works well
as spread
and cheese substitute in warm sandwiches.
This particular recipe for mini roasted potatoes is based on the traditional Swedish potato recipe that prepares fresh simple potatoes with a sprinkle of fresh herbs such
as dill, minced garlic,
salt & pepper,
and a drizzle
oil.
One brand lists tapioca flour, canola or safflower
oil, coconut
oil, pea protein,
salt, yeast, flavouring, vegetable glycerin, xanthan gum, annatto, titanium dioxide
and citric acid
as its ingredients.
This scrub is the perfect mix between soothing
and exfoliating,
as you get the ground oats
and Epsom
salts that gently scrub away your dead skin cells
and at the same time you get the coconut
oil and honey, which deeply moisturise your skin leaving it feeling super silky
and glowing.
Not many meals smell
as good
as a delicious pan frying with sweet peppers, olive
oil, fresh parsley
and salt and pepper.
Ingredients: 1 pound spinach leaves, tough
and long stems removed 1 tablespoon extra-virgin olive
oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled
and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea
salt,
as needed
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive
Oil Pinch sea
salt 1 tablespoon minced fresh herbs, such
as parsley
and / or basil In a blender add the wet ingredients...
Deb, I found the
salting also helps eggplant absorb less
oil while frying — otherwise they act
as thirsty little sponges
and you end up with no
oil in the pan
and an overly greasy result.
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)
One more thing, I tossed my sliced veggies in olive
oil,
salt and garlic powder, I have a slight garlic obsession, not just for it's flavor, but nutritionally benefits: garlic is known to help boost the immune system, its vitamin C contents help fight germs
as well
as helping to fight against cardiovascular disease.
This recipe for roasted Brussels sprouts is about
as simple
as it gets — toss with olive
oil,
salt and pepper,
and roast at 400.
For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive
oil 1/4 cup water (more
as needed to thin sauce)
Salt and pepper to taste
Add in the olive
oil, cilantro, oregano
and salt and continue to process, scraping down the sides
as needed.
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such
as a jalapeno, or serrano), seeded
and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of
salt (or more to taste) pepper 1/4 cup of extra virgin olive
oil
Potato — pretty much the same
as the sweet potato but toss in olive
oil sea
salt, onion power
and garlic powder
And I'm not as pure as your last guest but I do engage in what Chef AJ calls the evil trinity, salt, sugar, and oil, on occasi
And I'm not
as pure
as your last guest but I do engage in what Chef AJ calls the evil trinity,
salt, sugar,
and oil, on occasi
and oil, on occasion.
Method: Heat a large pot with a «good glug» of olive
oil Add the garlic
and red onion Add the oregano
and cumin
and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine
and continue to cook When the onions are translucent, add the chili flakes, cayenne
and cinnamon, stir to incorporate all flavors Add the tomato sauce
and cook for about 15 minutes Add the fresh tomato, mushrooms
and beans Bring to a boil
and then simmer for 20 minutes
Salt and pepper
and turn off heat Stir, taste
and adjust
as needed
As I describe in the article on lavender
oil uses, it is popular to use in nebulizers, sprays,
salts,
and scrubs to calm the body
and promote sleep.
INGREDIENTS 1 recipe pizza dough extra virgin olive
oil, for grilling vegetables
and brushing crust 1 - 2 cloves garlic, thinly sliced
as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher
salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly sliced freshly grated Parmesan cheese fresh basil, julienned
Brush the top of the fish with
oil as well,
salt and pepper.
It may be topped with a variety of light toppings such
as plain olive
oil and sea
salt, herbs, cheese, vegetables or even fruit.
The first steps in making this version are pretty much the same
as when making regular coconut butter, except this time, we're not only adding unsweetened shredded coconut to the bowl of our food processor, we're also adding coconut
oil and a little bit of
salt.
• Olive
oil 1 pound lean ground beef •
Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded
and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled
and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained
and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream,
as optional garnish
Or do
as I do, spread some warmed Tikka Masala (sauce) onto a bun, add arugula wilted with a little olive
oil and salt,
and the meatballs.
(Serves 3) Ingredients 150g maize couscous 1 tbsp garlic
oil 1/2 pepper 2 tomatoes Green tips of 4 spring onions 120g tinned chickpeas, drained weight 2tbsp dried cranberries 1tsp Fodify Moroccan Spice Mix 1tbsp balsamic vinegar
Salt and pepper Method Make up maize couscous
as instructed on the packet
and leave to cool Add the garlic
oil to the couscous
and mix thoroughly Finely chop the pepper, tomatoes
and spring onion tips.
Frittata: 1 tablespoon of Cabot Unsalted Butter 1 tablespoon olive
oil 3 cups seasonal vegetables such
as summer squash, zucchini
and tomatoes or asparagus, mushrooms
and spring onions, chopped 1 teaspoon kosher
salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
To prepare kale, de stem it
and cut it into thin ribbons (
as in the pictures), add some
salt and olive
oil and gently «squeeze
and massage it» 2.
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive
oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such
as coconut nectar, agave, raw honey
and maple syrup 1/8 tsp
salt
2 cups (300 g) cooked chickpeas, rinsed
and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed)
salt,
as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable
oil for frying, such
as sunflower
I thought the blend of parsley, garlic, olive
oil,
and touch of sea
salt made a great flavor combination
as a topping for the tomatoes.
My go to is a big bowl of steamed organic broccoli (doesn't take too long to cook
as long
as I've got it all chopped
and prepped beforehand — I often chop veggies in the morning ready for dinner) dressed with olive or macadamia
oil, turmeric, dulce, Himalayan
salt and pepper.
Add
salt and pepper
as needed
and a drizzle of olive
oil if it is dry.
I used coconut
oil and sea
salt as a scrub after using sailacilic acid wash on my face.
I even made truffled French fries, adding a sprinkling of truffle
oil as they cooled
and topping with shaved truffle bits
and sea
salt.