Sentences with phrase «oil of your choice in»

Heat a little oil of your choice in a skillet over medium heat.

Not exact matches

In fact, only 2 percent of U.S. college graduates consider the oil and gas industry their top choice for employment.»

Millennials continue to have the most negative opinion toward the oil industry compared to all other industries, and they don't see a career in oil and gas as their top choice of a workplace.

«This is a clear sign of how spoilt Asia is for choice these days, with Middle Eastern crude now having to compete with oil from other regions,» Amrita Sen, the chief oil - market analyst at Energy Aspects Ltd., a London - based consultant, said in an e-mail.

The showdown also marks the first time in recent memory shareholders of a major oil and gas company have been given a choice of directors between what the company wants and what the dissident group wants (it is pushing for four of its nominees to be voted to the board).

Panna Cotta (adapted from Living Raw Food) 4 cups coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oil

Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted

In the medium bowl, whisk together the maple syrup and oil of choice.

-3 cups vegetable glycerin soap (melt - and - pour soap)-- you can either buy this in cubes or in bars -2 T coconut oil, melted -1 / 3 cup coffee grounds of choice -1 vanilla bean, beans scraped from pod — rubbing alcohol — helps to prevent bubbles.

1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4 cup olive oil 1/2 cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)

Stir in the milk of choice, oil of choice and vanilla and blend well.

Kait's recipe mentions that you can easily substitute in oil of your choice, but coconut oil is a tree nut, so it's one of the major allergens Kait has to avoid.

In a 12 - inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat.

Top a piece of matza with tomato sauce or vegan pesto, add your choice of thinly sliced veggies, olives and seasonings, and drizzle with olive oil before baking for a few minutes in a hot oven.

Thanks to the higher moisture content of my favorite sugar choice, this cake can be made with healthy canola oil and still be the perfect cake to dip in fondue or leave plain.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thiOil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thioil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

Extra virgin olive oil is one of the recommended oils while on the Paleo diet, so it's good to include it in your dessert choices as well as your cooking.

We love the flavor of grilled onions with the steak in this healthy 5 - ingredient recipe (not including oil, salt and pepper) but skewer up any veggies in your fridge — zucchini, cherry tomatoes and eggplant are all good choices.

sautéing chopped onion, garlic and jalapeno in a lug of olive oil, add your spices (I used smoked paprika and cumin), veggies of your choice and sauté until the liquid evaporates.

Primal candy: melt and layer (or combine) any of the following ingredients: Cacao Powder Cacao Butter Real cow butter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks».

Ingredients 3 - 5 cups greens of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze of fresh lemon juice Directions 1.

2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray

Then I topped it with my choice of sauteed vegetables that I cooked for a few minutes in coconut oil and salt & pepper.

I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g oil), and then add in about 30g of orange juice, or maple syrup, or honey or < insert liquid of choice here >, so mine are actually a little runnier when they go into the pan.

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

Heat 1 Tbsp oil of your choice (I used avocado oil) in high heat 2.

Courgette pasta: Lightly fry shredded courgette (do on a cheese grater) in some olive oil, adding minced garlic and chopped herbs of your choice.

Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped

A Natural Choice With 500 acres of potatoes and 550 acres of grain and oil seeds, as well as its own production facility, most of the Covered Bridge Potato Chip operation is completed in house.

Accompaniment: Sauteed vegetables of your choice (I sauteed shredded zucchini and yellow squash and a little kale in olive oil with minced garlic)

Coconut oil A small knob of ginger, peeled or a few dashes of ginger juice Optional: sweetener of your choice, such as dates, monk fruit sugar, coconut sugar, honey Puree ingredients in blender and process until smooth.

The base is a blended concoction of raw cashews, oats, liquid sweetener of your choice and coconut oil that seriously resembles cookie dough, both in taste and texture.

Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice

I used coconut oil in both my brown and white parts, but if you want, you can use 1/2 cup of dried fruit of your choice Read more

Melt the butter (or your choice of high heat cooking oil)-- saute the onions and the mushrooms in medium high.

Step # 2: Blend liquid, eggs, oil or butter and the natural sweetener of your choice in a high - speed blender until smooth and foamy.

Preheat your oven to 220 C. Toss your prepped veggies in a large roasting pan with the coconut oil, some sea salt, black pepper and dried herbs of choice.

Simply heat the oil, sauté the garlic until golden and fragrant, and cook the greens in the garlicky oil until just wilted but still vibrant, between thirty seconds and a minute or two, depending on your green of choice.

Add in melted coconut oil, lemon juice, liquid sweetener of choice and continue processing on high until a very smooth mixture forms.

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

My frying oil of choice is peanut oil, but in Egypt sunflower oil or vegetable oil are more commonly used in cooking.

Making your own granola is simple to do: stir together the grains, oil, and sweeteners of your choice and give them a long, slow bake in the oven.

Just chop up any vegetables you have on hand, toss them in coconut oil and bake them in the oven along with the meat or vegetarian protein of your choice and you're good to go!

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

Cool slightly and whisk in the essential oil of your choice, if desired.

Warm up 4 tablespoons of palm shortening or your choice of oil in a large skillet and heat oil on medium high.

Heat the oil in a large pan, preferably non-stick, and cook the patties in 2 batches, until browned on both sides and heated through; serve with your choice of meats and salad greens.

I found the BEST way to get these to look like yours & to have the thinnest texture is to add almost double the water in the recipe & pan fry them in a very hot cast iron pan (or whatever your choice of pan) w / a bit of coconut oil... & like you said, don't forget to push down on them after you slip them to get the pan marks;).

In a medium bowl combine melted coconut oil, coffee grounds and essential oil of your choice (for this recipe I used Orange essential oil and also organic vanilla extract).

Mix coconut butter / oil, syrup of choice and soy milk in a bowl and heat in microwave to melt the butter into the mixture.