Sentences with phrase «oil on your toast»

Try a creamy oil on toast with honey or jam, or a grassy one stirred into rice or other grains.

In any case, before you are enticed to celebrate by spreading some coconut oil on toast, there's an admonition.

Lightly spread 1 tsp oil on each toasted English muffin.

So, we soon realized that fats were not all that bad and that a little bit of olive oil on your toast was not going to do much damage to your body.

At breakfast, put coconut oil on your toast, waffle, pancake or bagel just as you would with butter.

Not exact matches

When I'd visit from Chicago, he'd bring me into his Nashville kitchen and make me impromptu salads, perfectly fried eggs with the brightest yellow yolks, mashed avocado on toast, sweet potatoes roasted in coconut oil, thick morning smoothies made in a blender he'd packed to the brim.

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)

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 toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

I didn't follow the instructions to an exact T but it almost didn't matter: I removed all the seeds before toasting, I didn't fry the sauce but did add olive oil to the sauce and left it sitting on a pan for about 15 min, and did not let it sit for 2 hours because it was already late by the time I wanted to use it for enchiladas!

Usually when you finish a soup like this — and by «like this» I mean a relatively simple sauté of onion and garlic, a simmering of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn't want to bury the brightness of the miso paste, so I instead drizzled some toasted sesame oil on it (which is, frankly, like crack to me) and scattered some thinly sliced scallions.

Moist and healthy, they pack triple the coconut flavor with coconut oil, shredded coconut folded into the batter, and extra toasted coconut dusted on top.

I buy sesame seeds that are already toasted, but if yours aren't, you can simply roast them in a pan with a little butter or oil on low to medium heat.

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.

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.

First, I always toast my oats with butter and canola oil, no matter what recipe I'm making, using Ree Drummond's method from her recipe for granola bars on The Pioneer Woman blog, this added 2T butter and 1 / 8c of oil.

Arrange in one layer on a baking sheet, brush with olive oil and toast in the oven until light golden and just crisp, 3 to 5 minutes.

But I also decided to toast up a half an english muffin, drizzle on some olive oil, spread one of the garlic cloves and sprinkle the whole thing with a few tomatoes and a pinch of salt and YUM!

It consists of Roma and sun - dried tomatoes tossed with fresh basil, pungent garlic, fruity olive oil, and sweet balsamic vinegar, piled on top of toasted slices of baguette, and finished with a blanket of melted fresh mozzarella.

Drizzle a bit of toasted sesame oil and sprinkle a bit of toasted sesame seeds on your served dish and you will have yourself something that may just satisfy your craving for bibimbap until your next visit to a Korean restaurant or a food cart!

For a savory snack, try hummus on toast with sliced red pepper, a little chopped green onion, toasted sunflower seeds, a drizzle of olive oil, and a dash of salt and pepper.

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In a medium pan, toast (shake the pan frequently to prevent scorching) the pepitas and sunflower seeds on medium heat until they release their oil and give off a nice toasty aroma.

Chick pea soup Shakshuka on white beans Schwarma Carrot Swiss chard salad Toasted vermicelli with olive oil, almonds and honey

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.

For a twist I'll toss them in a little coconut oil, sea salt and cinnamon and then lightly toast the nuts on 325F for 10 minutes then letting them cool.

Many people, me included love to rub a little or a lot of garlic on the toasted bread before the salt and oil is added.

Once the bread was toasted, she would sprinkle some salt and drizzle olive oil on top of the bread.

This is delicious served with fresh Italian crusty bread or a simple Italian bruschetta (italian bread toasted on the barbecue or grill, sprinkled with salt and drizzled with olive oil).

It's what we thought raw coconut oil was when we first discovered it and tried to spread it on toast instead of frying sweet potato fries with it.

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

To make the brownies place the toasted hazelnuts, rolled oats, chopped chocolate, dates, coconut oil, cinnamon, and salt in a food processor and blend on high until it forms a dough, about 2 minutes.

pine nuts toasted in several tablespoons of olive oil and poured over the hummous that has been spread flat on a plate.

Mackerel on toast: Heat a knob of butter and a tsp of olive oil in a fry pan.

Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste

As for leftover tahini, it's great eaten plain on a spoon — my wife loves that, and I sometimes indulge, but we also make a nice salad dressing from it — tahini, lime or lemon juice, a dash of soy or tamari, and some toasted sesame oil, and water to desired consistency.

1 tablespoon extra-virgin olive oil 1 bunch green onions, chopped 3/4 teaspoons fine - grain sea salt 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained 2 cups water 1/4 cup / 1 oz / 30g dried currants 1 lemon 2 sm - med zucchini, grated on box grater 4 tablespoons toasted sesame seeds 4 tablespoons chopped fresh dill

I use my slow - cooker to soak the beans, (with a quartered lemon, a handfulmof scallion bulbs, salt, and a splash of toasted sesame oil in the water) on high for an hour, and then on warm for.

Cut the ciabatta in half and spritz the inside with a bit of olive oil, place on the sandwich press to toast

One package of roasted beets (can be found in the produce section) Trader Joe's goat cheese crumbles Toasted walnuts (can be done in the oven or on the stovetop) Balsamic vinegar Olive oil Sal...

Our main standbys are probably: fagioli all» uccelletto — tuscan bean / tomato / sage stew, basically posh beans on toast, very quick and easy to make from tinned beans dal - roti - shaak — any simple dal, a spicy vegetable (often roasted cauliflower or stir - fried cabbage) and frozen parathas (which are amazing), with yoghurt and chutney on the side pasta with some sort of veg plus feta, olive oil and lemon.

I toss these on top of some wilted greens, risotto, slices of avocado, or (if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)-- Lots of salads with lemon / garlic / olive oil vinaigrette, feta, almonds or nuts.

We toast some pita in the oven with lots of olive oil and salt, and while that's going chop up some veggies (whatever I have around), and herbs, then dump the dressing on top.

Bruschetta is a mixture of tomatoes, garlic, olive oil and Italian herbs served on top of toasted Italian crusty bread.

So, with the combination of freshly picked zebra tomatoes and creamy burrata, all you have to do it throw it on top of a toasted piece of baguette with a drizzle of olive oil and dust the top with some flaked salt and pepper.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

1 cup Sesame Seeds, toasted 1/4 cup Olive Oil 2 Meyer Lemons, juiced 1/4 -1 / 2 cup Water, depending on desired consistency 1 - 2 Garlic Clove (s) 1/2 tbsp Lemon Zest, optional 1 - 2 tbsp Onion, minced Pinch of Salt & Pepper

3 tablespoons canola oil 1 cup onion, chopped 4 garlic cloves, chopped 1 teaspoon red chile flakes 1/2 cup fresh basil leaves, chopped 2 tablespoons low sodium soy sauce 1 tablespoon fresh lime juice 1 1/2 cups shrimp, peeled and deveined, tails removed 2 cups mango, cubed (preferably unripe) 1/4 cup toasted shredded unsweetened coconut (I omitted... and not on purpose.

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

This palm oil free, smooth and creamy chocolate flavour peanut butter is perfect to add to smoothies, spread on toast, drizzle over porridge or fruit or squeeze right out the pouch and into your mouth!

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 vegetableOn 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 vegetableon your toasted whole - grain bread, an add - in to your smoothie, or as the grease for your cooked vegetables.