Sentences with phrase «oil for cooking as»

I use it in preference to oxidizing olive oil for cooking as well as in my coffee, but was told by my doctor that India has the highest rates of heart attack due to high consumption of coconut oil, which I don't believe is correct.

After considering physical activity, diet, body mass index as well as other stroke risk factors, it was found that individuals who regularly made use of olive oil for cooking as well as dressing had a 41 % lower stroke risk in comparison to individuals who never made use of olive oil in their diet.

Not exact matches

Steven Cook, senior fellow for Middle East and Africa Studies at the Council on Foreign Relations, said higher oil prices lessen all the worries from 2015 and 2016 about the Saudi government's ability to maintain its commitments, but the consolidation of power in the hands of the Crown Prince also is significant for the market and investors as his reform program is widely regarded as critical for Saudi Arabia's future prosperity.

The owner of a biodiesel demonstration facility in Airdrie who had ambitions to build as many as 12 plants in Western Canada has dropped those plans and converted the existing facility to make canola oil — for cooking purposes.

«We have had our eye on looking for the best opportunity for us to get into LNG and Asia - Pacific — I see those as pretty closely linked — and that's what led us to thinking about Santos,» says US - born Cook, a one - time trainee on oil rigs in Michigan whose track record at Shell has earned her the moniker of the «first lady» of oil and gas.

That, in itself, was an oddity in a country at a time it was becoming normal for government climate policies to be cooked up in the boardrooms of Calgary oil lobby groups, as happened with B.C.'s «climate leadership plan» under former premier Christy Clark's Liberal government.

These hydrocarbons, which are also burned for heating and cooking and blended into vehicle fuel, are extracted from the natural gas production stream or produced as a by - product of refined oil.

Also, when you mentioned good fats for cooking, e.g. olive oil, what about Rice Bran Oil as I have been using this for some time and wonder whether you think it is a healthy oil or noil, what about Rice Bran Oil as I have been using this for some time and wonder whether you think it is a healthy oil or nOil as I have been using this for some time and wonder whether you think it is a healthy oil or noil or not.

Just ordered your cook book I love coconut oil for my body as well.

Hi — it's 5 for the dressing, (as it makes quite a large amount) and then you need olive oil for cooking the veggies.

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

Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.

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

So the question remains: what type of fat or oil can you use (safely) for high temperature cooking, such as roasting, baking, sautéing, and stir - frying?

Brush the cobs lightly with oil (but don't use seasoning as salt will toughen the corn), then cook for 5 - 7 mins, turning frequently, until lightly charred.

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 for chinese food, some places cook with cottonseed oil instead of vegetable oil, or it's helpful to ask for things steamed (although obviously won't have the same taste) as greasy stir frAs for chinese food, some places cook with cottonseed oil instead of vegetable oil, or it's helpful to ask for things steamed (although obviously won't have the same taste) as greasy stir fras greasy stir fry.

As I continue my venture into gluten - and - grain free cooking, as well as avoiding refined sugars, I have been using more coconut products in my baked goods — the oil is great for flaky scones, for instance, and the flour makes a good substitute for grain - based flourAs I continue my venture into gluten - and - grain free cooking, as well as avoiding refined sugars, I have been using more coconut products in my baked goods — the oil is great for flaky scones, for instance, and the flour makes a good substitute for grain - based flouras well as avoiding refined sugars, I have been using more coconut products in my baked goods — the oil is great for flaky scones, for instance, and the flour makes a good substitute for grain - based flouras avoiding refined sugars, I have been using more coconut products in my baked goods — the oil is great for flaky scones, for instance, and the flour makes a good substitute for grain - based flours.

They are great plain, cooked in oil in the frying pan, with butter on and then broiled in the toaster oven, as a thin pizza crust, as quesadillas, toasted with cinnamon & sugar, as a sandwich wrap, and for all the regular Mexican dishes.

Just some olive oil and a few herbs and spices from your pantry are all you need to achieve delicious, tender, oven roasted chicken breasts that are perfect for using in recipes that require cooked chicken, or enjoying as is!

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

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.

We use a lot of coconut oil (E.V. cold pressed) for most of our cooking, and we also use it as a moisturizer.

Vegan cooking is great for cast iron, just wipe out with a paper towel and rub with a little more oil as needed (or scrub with oil mixed with salt if something adheres).

Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon juice.

Just a matter of cooking up your pasta and spinach and combining with some fresh herbs - I went for basil as that's what I had on hand - and the quick almond feta which is simply: blended ground almonds, lemon juice, garlic, salt, water + a little olive oil, then baking it in the oven for 30 mins.

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste

Once they're done cooking, set some aside in a bowl (drained of oil) for the risotto, and reserve about two tablespoons of the oil as well for toasting up your bread later.

On a day - to - day basis, use coconut oil as a spread on your toasted whole - grain bread, an add - in to your smoothie, or as the grease for your cooked vegetables.

1 cup steamed edamame beans (steam the whole pod and then extract the little beans - a great job for someone in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs olive oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste

Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp.

As you can see from the photos, everything looks fabulous, and the aromas in the kitchen just left me wanting to cook everything Italian, like a commercial for olive oil I saw one time where a guy comes home to find out his significant other has cooked every inch of food for miles into an Italian dish!

It is best to cook this curry with coconut oil for authenticity, but you can use your favorite cooking oil as well.

Derived from Unrefined Virgin Coconut Oil and always liquid *, enjoy as a cooking oil, salad dressing, as a dip for bread, and much moreOil and always liquid *, enjoy as a cooking oil, salad dressing, as a dip for bread, and much moreoil, salad dressing, as a dip for bread, and much more...

Ingredients: Harissa, Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2 - inch cubes 1 onion, diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.)

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

It's easy to conclude from those two animal studies alone that virgin coconut oil is a superior dietary oil for health and is safer to use as a cooking oil than other popular unsaturated fat cooking oils.

Known as the healthiest and most versatile oil on earth, coconut oil is made up of unique medium chain fatty acids which offers a long list of health and beauty benefits, some of which include: - Improved brain function - Improved memory - Enhanced immune function - Supported digestion - Increased nutrient absorption (add to cooking and smoothies)- Balanced hormones - Improves thyroid function - Increases energy levels - Aids weight loss and weight management - Provides skin and hair nourishment - Cleanses unwanted bacteria, fungi and viral infections Coconut Magic's coconut oil is an all - natural, clean product that can be used during pregnancy and also for baby care.

Another item, Ground Dried Tomato, has been making it's way in to various dishes and toppings, such as mixed with olive oil and brushed on vegetables for roasting, mixed in to lentils when cooking or sprinkled over potatoes.

Basil is most often used as an accent in pastas and salads, but in this hearty dish the herb infuses its full flavor into an oil - rich sauce as it steeps for several hours, waiting to garnish a slow - cooked pork shoulder.

I have been using the oil for cooking and as a body cream.

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

Coconut oil is used more for cooking as a substitute for olive oil, butter, or other cooking oils.

Traditionally these potatoes are cooked with butter and bread crumbs but since I don't eat butter as such I swapped that for rapeseed oil which I think has a nice flavour in recipes like this.

To cook on the stovetop: Follow the same instructions for assembling the quesadillas as above, doing so right on a heated skillet or griddle (no oil needed).

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

As I was cooking for a vegan instead of butter I used coconut oil.

Thanks to Colavita for the quick - cooking, super-smooth Instant Polenta used in this recipe, as well as the fruity olive oil and hot pepper spread we used to embellish the fries.

It may happen in tropical cultures where they want to change the melting point from 75 degrees to over 100 degrees to keep it solid, but even then they would use it as an ingredient in processed foods, not sell it as an edible oil for cooking.

I use coconut oil in more ways than one daily, mainly for cooking and as a body moisturizer, but this article has me wanting to use it for everything.