Pour in the olive
oil and season well with salt and pepper.
Brush each drumstick generously with olive
oil and season well with salt and pepper.
Combine cornflakes (use a food processor or a rolling pin to crush them), chili, lime zest, basil and
oil and season well with salt and pepper.
Drizzle with more
oil and season well with salt and pepper.
Saute the spinach for a few minutes in the remaining olive
oil and season it well with salt and pepper.
Rub the skin with olive
oil and season well with salt and pepper.
Drizzle the cut sides with 1 tablespoon olive
oil and season well with salt and pepper.
Drizzle with plenty of olive
oil and season well with salt and pepper and sprinkle with cilantro sprigs.
Brush the corn liberally with olive
oil and season well with a pinch of salt and a pinch of black pepper.
Before placing in your oven rub the steaks with olive
oil and season well with salt (kosher, himalayan, whatever you like) and fresh cracked pepper.
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.
Very
good...
And chickpea stews are great served over couscous that has been seasoned with lemon, olive oil, a bit of curry powder, allspice, golden raisins or craisins, scallions, and toasted almon
And chickpea stews are great served over couscous that has been
seasoned with lemon, olive
oil, a bit of curry powder, allspice, golden raisins or craisins, scallions,
and toasted almon
and toasted almonds.
Put the vegetables
and potatoes on a roasting tray, toss through the
oil,
and season well with salt
and pepper.
In a food processor, combine the artichokes, white beans, spinach,
oil and a
good season of salt
and pepper.
I used half Italian dressing (I like
Good Seasoning's Italian Dressing
and Newman's Own)
and half extra-virgin olive
oil, as the antipasto gives the salad quite a bit of flavor.
Season the steak with the kosher salt
and pepper
and cook in the olive
oil over medium - high heat until
well - browned on both sides, about 6 - 8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.
Once the
oil has heated, add the onion,
seasoning well with salt
and pepper.
Add 3 - 4 cloves of minced garlic
and a
good drizzle of olive
oil, then
season with salt
and pepper.
Season with the olive
oil and salt, mix
well and serve.
Ever since I stopped eating store bought mayonnaise because it's full of canola
oil and / or soybean
oil and I got tired of many, many, many failed attempts at a homemade paleo mayo that actually tastes
good (
well good enough for my beloved Ranch
seasoning).
After thawing them in the refrigerator, I dried them
well with paper towels,
seasoned them with a dry BBQ rub,
and seared them on all sides in a little
oil in a very hot skillet.
Heat a non-stick or
well seasoned wok over high heat, add 1 tablespoon of the canola
oil and heat until almost smoking, swirl around wok, then add the chicken.
Heat some
oil in a saucepan,
and give the breadcrumbs, coconut flour
and seasoning a
good mix in a mixing bowl.
Drizzle with
oil and sprinkle with
seasoned salt; toss to coat
well.
Cook
and season your protein
and veggies with healthy primal fats, such as ghee, coconut
oil, avocado
oil, extra virgin olive
oil, or animal fat from
well - raised animals.
In a medium to large bowl whisk together the vinegar,
oil,
season salt
and chives until
well combined.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat,
and drizzling in about 1 tablespoon of olive
oil; once the
oil is hot, add in the onion,
and saute for about 2 minutes; next, add in the ground beef
and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt
and pepper, the garlic, the cumin, the cayenne
and the cinnamon,
and stir to combine; allow the beef to finish browning, then turn the heat off,
and turn the
seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds
and the orange zest,
and combine the ingredients very
well; add another pinch of salt if needed,
and set the mixture aside for a moment, keeping warm.
When the oven is heated, place potatoes, squash,
and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup
oil, remaining 1 tablespoon salt,
and season well freshly ground black pepper.
To
better infuse the garlic flavor I was looking for I roasted a whole head of
seasoned Garlic in the oven for 30 minutes (cut the head off, drizzle with
oil, wrap in aluminum foil)
and then roughly chopped the garlic cloves once roasted.
Mix lemon juice
and oil in a bowl
and season this
well.
Coat
well in the balsamic vinegar
and olive
oil and season with salt
and pepper.
Finely mince 1 clove of garlic
and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt
and the minced spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive
oil,
season with sea salt
and freshly cracked black pepper, mix everything together until
well mixed, cover with seran wrap
and add to the fridge
Toss the squash in the
oil,
season well then spread out onto a baking tray
and roast for 40 mins.
Beets with Olive
Oil, Garlic & Parsley Slice beets and heat olive oil in well seasoned saute pan over medium he
Oil, Garlic & Parsley Slice beets
and heat olive
oil in well seasoned saute pan over medium he
oil in
well seasoned saute pan over medium heat.
Finely dice 10 fresh basil leaves
and add them to the bowl with the diced tomatoes,
season with 1/2 teaspoon of dried oregano, sea salt
and freshly cracked black pepper, next add 1/2 teaspoon of balsamic glaze
and 2 tablespoons of extra virgin Spanish olive
oil, mix everything together until it's
well mixed, cover the bowl with seran wrap
and add it to the fridge
To make the yogurt aioli, finely mince 2 cloves of garlic
and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley,
season with sea salt
and freshly cracked black pepper, mix it until it's
well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive
oil while you continue to mix, cover the mortar with seran wrap
and add it to the fridge
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
Season well with salt
and pepper
and toss to coat in
oil.
Add all the pumpkin
and oil to a roasting dish
and season well.
Olive
oil 2 cups of cooked quinoa (according to the package details) 1/4 of a yellow onion, finely diced 1 large shallot, finely chopped 1/2 of a red bell pepper, diced 2 - 4 garlic cloves, minced 1 16 oz can of black beans (low sodium) drained
and rinsed
well 1 teaspoon of cumin 1 teaspoon chipotle chili powder 1 cup bread crumbs (
seasoned)
For the Tataki:
Season the beef with salt
and pepper
and then sear quickly in olive
oil on all sides over high heat in a heavy pan — cast iron works
well.
For this vegetable pasta recipe, I saute up onions
and lots of garlic in olive
oil, plus whatever veggies are lounging in the crisper that day
and toss it all together with some cooked pasta, a few
seasonings,
and an extra splash of
oil for
good measure.
1 pkg Nasoya ® Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Organic Extra Firm TofuPlus, rinsed
and patted dry 2 tbsp mayonnaise or vegan mayonnaise 1 pkg (10 oz) frozen chopped spinach, defrosted
and drained
well 1 tbsp Italian
seasoning 1 large eggplant, end removed, sliced thin lengthwise Olive
oil or olive
oil spray 2 cups spaghetti sauce
1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive
oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender
and very
well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive
oil 1/2 teaspoon dried Italian
Seasoning Divide dough into 2 equal pieces.
Drizzle with
good quality extra virgin olive
oil, a squeeze of lemon
and season with salt
and pepper.
Since the fennel
and cauliflower were going to be pureed, I dry roasted them without any
oil (I have a
well -
seasoned baking sheet
and they didn't stick), but you can roast them in
oil if needed.
Ricotta Stuffed Spinach
and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive
oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender
and very
well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive
oil 1/2 teaspoon dried Italian
Seasoning Divide dough into 2 equal pieces.
Before throwing it on the grill I added sliced Vidalia onion to it
and seasoned it up with some dried oregano, salt, pepper
and a
good drizzle of olive
oil.
Sometimes I rub the beef with a bit of olive
oil and then
season it —
and if I have time I brown it as
well.
Sometimes I sprinkle the beef with a bit of olive
oil and then
season it, stir to combine —
and if I have time I brown it as
well.