Not exact matches
Drizzle on some olive
oil and salt, mix well
and roast the vegetables for about 15 mins for the onion
and 20 mins for the sweet potato
till they are almost done but still have some bite to them.
Now in some
oil, fry the onions
till they are almost golden, add the tomatoes
and keep frying
till they cook up, add the green chilies
and sprinkle
salt on top for the right seasoning of this tomato base.
Heat pan grill to hot
and keep temperature relatively high, place sliced bread
and turn
till toasted, remove
and if desired rub with a clean glove of garlic, sprinkle with
salt and drizzle with olive
oil.
Now heat the
oil in a pan, keep 1 tbsp pulse mixture aside,
and add 1 tsp
salt in remaining pulse mixture, make small pakodi
and fry on medium hot flame
till golden.
take a large bowl
and mix cucumber,
salt, red chili, green chili, coriander
and dry mango powder together, heat 1 tsp
oil in a pan
and fry the mixture
till it become dry.
and cool the mixture.
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold
and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea
salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive
oil (add slowly
till you get the right texture) 1/2 cup red wine vinegar water a needed
For the Sauce 1 chopped tomato chipotle in adobo 3 green onions chopped 1/2 cup salsa 2 tsp
salt 1 tbs
oil Heat
oil in a pan
and stir fry green onions for 1 min, add chopped tomatoes
and salt and cook
till the tomatoes get mushy
and start forming into a sauce like consistancy.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) 2) In a large bowl, cream together the eggs with sugar 3) Sift in the almond meal, ground cinnamon,
and salt 4) Mix in coconut
oil, until you get a homogenous batter 5) Add in shredded carrots
and chopped walnuts
and mix
till combined 6) Pour batter in a parchment - paper lined greased loaf pan
and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out clean.
Combined egg white, oats, nuts, coconut shavings, honey, coconut
oil, sunflower seeds, brown sugar,
salt and cinnamon in a large bowl
and toss
till everything is evenly dispersed.
Cook in a frying pan on med - high heat with about a teaspoon of the olive
oil, a few dashes of
salt and two dashes of pepper
till the veggies are softened,
and the meat is cooked through.
Blend again
till fairly smooth, taste
and add cheese,
salt, pepper, lemon juice
and more
oil as needed.
8 ounces of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped pasta 2 ounces of sundried tomatoes (if dried: soak in hot water
till tender,
and slice; but you may find them chopped in
oil, which is delicious
and with no need to soak) Fresh diced onion to taste, sauteed in olive
oil, or I used dried minced onion 1 clove of garlic, chopped (I always buy the jarred chopped garlic from the produce section) 1 pound of ground beef, browned (I cook mine in bulk ahead of time in the crockpot) 12 ounces of tomato sauce (if you have leftover pasta sauce, I would use that) 1 teaspoon of dried basil
Salt and pepper to taste
I'm not much for measuring... mostly I just eyeball the amount of flour it would take
and put it in the pie pan, add some
salt and a few tablespoons coconut
oil till it sticks together enough.
-LSB-...] Tip: Steam squash
till tender, then drizzle with olive
oil and give a sprinkle of sea
salt.
Kitchen Tip: Steam squash
till tender, then drizzle with olive
oil and give a sprinkle of sea
salt.
Toss asparagus in olive
oil,
salt and pepper,
and grill
till tender
and toasty.