Drizzle the olive
oil and salt on top and stir once more to combine.
If you plan on baking, sprinkle a little
oil and salt on top, but I actually prefer these steamed and then drizzled with a tiny bit of soy sauce!
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.
Before starting $ 19 - million
Oil Changers, a California chain of 37 oil - and - filter - change centers, Larry Read spent more than a year on the road, talking to owners of independent «quick - change» shops from Salt Lake City to Daytona Beach, Fl
Oil Changers, a California chain of 37
oil - and - filter - change centers, Larry Read spent more than a year on the road, talking to owners of independent «quick - change» shops from Salt Lake City to Daytona Beach, Fl
oil -
and - filter - change centers, Larry Read spent more than a year
on the road, talking to owners of independent «quick - change» shops from
Salt Lake City to Daytona Beach, Fla..
On a large rimmed baking tray, toss the butternut squash cubes with the olive
oil,
salt, smoked paprika
and cinnamon to coat.
With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks
and roast them
on a baking tray with olive
oil,
salt and pepper for about 45 minutes so that they're really tender.
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.
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.
Sprinkle with
salt and pepper, drizzle with
oil and place under the broiler,
on the low setting, for another 10 minutes.
Keeping the tomatoes
on the vine (it gives a nice effect when cooked), wash them
and place into the same skillet pan — drizzle them with a little olive
oil,
salt and pepper.
2 tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is
On 4 carrots, peeled
and cut into 1 - inch cubes 3 potatoes, peeled
and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea
salt Freshly ground black pepper
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted
and peeled, stems left
on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon
salt Vegetable
oil for frying
4 large or 8 small, New Mexican green chiles, roasted peeled
and seeded, with the stems
on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon
salt Vegetable
oil for frying
Then place all the halves
on a baking tray, cover with olive
oil, a sprinkling of chilli
salt and some dried herbs
and put in the oven to bake for about 30 minutes along with the carrots
and sweet potatoes.
Next prepare your sweet corn
and pine nuts by spreading them out
on a baking tray
and mixing with a good drizzle of olive
oil and a sprinkle of
salt.
Place the wedges
on a baking tray with the cinnamon, paprika
and dried herbs plus a sprinkling of
salt and a drizzling of olive
oil and mix well so that everything is coated.
Cover the bottom of a roasting pan or baking tray in olive
oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves,
salt and a drizzle more olive
oil on top.
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut
oil sea
salt and freshly ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending
on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach
Rub corn ears with 1 tablespon coconut
oil,
salt and black pepper
and grill
on an outdoor grill or under the broiler, watching
and rotating the corn, until charred in places.
Drizzle them with olive
oil and sprinkle with
salt and pepper before cooking them
on the griddle pan in batches until cooked through
and slightly charred.
Place these
on a roasting dish with a little olive
oil,
salt, the rosemary
and thyme.
While that steams, rinse
and drain the chickpeas
and place them
on a baking tray with the paprika, cumin, chilli flakes,
salt and pepper
and drizzle a little olive
oil at the end.
Place the sprouts
on a baking tray with olive
oil,
salt, pepper
and chilli flakes
and bake for 30 minutes — until they being to crisp
and the very edges turn ever so slightly brown.
Place the squares
on a baking dish drizzled with olive
oil, dried herbs, a teaspoon of paprika
and a sprinkling of
salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.
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
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here
and elsewhere
on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Ingredients 2 cloves garlic 3 scallions, white
and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon
salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive
oil Baguette, cut into slices
on the diagonal Garlic, peeled
and cut in half Olive
oil for drizzling
Small halved sprouts, tossed in
oil and plenty of
salt (they need it)
and roasted
on very high heat until crackly
on the outside.
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
Place
on the other baking sheet with the sliced onions
and toss with olive
oil, 1/2 teaspoon
salt and pepper to coat, just like you did with the potatoes.
On the other side put the chicken in the pressure cooker
and fry it with some
oil and add ginger paste, garlic paste,
salt, ajinomito, lemon juice
and stir them all very well.
Remove sun - dried tomatoes from the pan, leaving the
oil,
and add chicken tenders,
salted and lightly covered in paprika (for color)
and cook
on high heat for 1 minute
on each side.
• 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
Heat 1 tablespoon olive
oil in a large skillet,
and cook boneless skinless chicken thighs (seasoned with
salt and pepper)
on one side for 5 minutes:
Drizzle good quality Olive
Oil on top
and sprinkle
salt and fresh cracked black pepper.
Just take some pita bread, cut it into wedges, brush with olive
oil, sprinkle with
salt, spread in a single layer
on a baking sheet
and toast in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.
Follow the basic recipe instructions
on top, using a simplified
and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable
oil, 1/4 cup sugar,
salt and pepper to taste.
Place all the vegetables
on a foil - lined sheet
and toss with
salt and pepper
and about 3 T of olive
oil, roast for 20 - 25 min.
Line a baking tray with parchment paper
and drizzle a little extra virgin Spanish olive
oil on top of the parchment paper, then start adding the slices of potatoes
on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive
oil on top of the potatoes, season them with sea
salt and a hint of freshly cracked black pepper
and them to the oven
Spread the vegetables out
on a baking sheet, drizzle or spray with olive
oil, scatter lots of minced garlic all over
and freshly crack some black pepper
and sea
salt all over everything.
Rub a little olive
oil,
salt, pepper
and creole seasoning
on the salmon fillets
and place them
on the grill.
The fish: Halibut or Alaskan True Cod / The halibut is thick
and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly
and will benefit from high heat / Either way,
salt and pepper uncooked fish / Drizzle 2 T olive
oil and 1 T butter into a non-stick sauté pan / When
oil is hot, add the fish / Sauté cod
on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down,
and let it cook along with the fish / When done the fish flakes apart easily
and has lost its translucence.
The spinach: Wash
and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive
oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop
on the lid for a few seconds, turn spinach with tongs, lid back
on / Add remaining spinach when there's room in the pan / Let it all steam with the lid
on for 3 or 4 minutes / When the spinach is wilted
and tender remove from heat,
salt lightly
and set aside.
On a baking sheet, toss the zucchini, peppers, onions
and garlic with olive
oil, spices,
salt and pepper.
For a simple side, riff
on hash brown potatoes by tossing refrigerated potato wedges with olive
oil,
salt,
and pepper.
Brush the halloumi cheese with olive
oil on both sides
and lightly season with
salt.
Put the vegetables
and potatoes
on a roasting tray, toss through the
oil,
and season well with
salt and pepper.
Season the hummus with kosher
salt to taste, drizzle with olive
oil,
and add another pinch of paprika
on top.
Brush both sides of the pita bread with 1 teaspoon of olive
oil and sprinkle with a pinch of
salt, then lightly toast
on the skillet, about 45 seconds per side.
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.