Sentences with phrase «oil splash of water»

pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper

Not exact matches

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

You really can alter it to taste too, you might like more oil rather than a splash of water, or more of the tart apple cider vinegar over the mains.

In the meantime bring a pot of water to a rolling boil, add a generous splash of olive oil and salt to the water then turn down the heat, pour in the cous cous, and cook for approx. 15 minutes.

If you find the pesto too thick add a splash of water or more olive oil.

Add a splash of water or oil if the spices begin to burn against the bottom of the pan.

In a cold skillet big splash of olive oil, 2 big pinches of salt, and 2 tablespoons of water.

Strawberry Smoothies (fresh strawberries, organic soy milk, spinach, banana, water and a splash of flax oil) and Fruit Salad (strawberries, blueberries, kiwi, peaches, apples and clementines)

Breakfast: Strawberry Smoothies (fresh strawberries, organic soy milk, spinach, banana, water and a splash of flax oil) and Fruit Salad (strawberries, blueberries, kiwi, peaches, apples and clementines) Lunch: We went to the theatre with friends.

Drain and use quickly (warm) OR (if you won't be serving for a while) run under cold water, and toss with a tiny splash of olive oil.

After every shower in winter we would combine a few drops of oil with the last splashes of water... like in a bucket and use that water with oil for the last few splashes.

Line a roasting pan with foil and toss the beets with enough oil to lightly coat them, sprinkle salt and pepper, add a good splash of water and cover with more foil.

1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry powder 1/4 teaspoon turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of cream or a dollop of creme fraiche

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.

2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)

Luise made her potato mash with a splash of oil and water.

I took 3/4 cup unsweetened shredded coconut, about 1 cup of water, 2/3 cup of agave nectar, 1/4 cup of coconut oil and a splash of vanilla.

(I substituted this for one serving of strawberry yogurt, 2 tablespoons of vegetable oil, 1/3 cup of evaporated milk, and a splash of water)

Just add a splash of water when needed to cut back on your oil intake.

Add a splash of water and saute the spices on medium heat until oil starts to release again.

Instead of just serving tomatoes fresh, we squeeze / punch / smash them up a bit so they get softer and release some of that lovely juice that gets mixed with olive oil, a splash of the hot pasta water, fresh basil, garlic and pickled capers.

Meanwhile, heat a pan over medium - high heat and add the onion, garlic, and a splash of water (you can use oil if you prefer).

Heat a large pot over medium - high heat and add a splash of water (you can use a tablespoon of oil, if you prefer), the onion and garlic.

Heat a pan over medium - high heat and add a splash of water (or oil if you prefer), the onion and garlic.

Add the onion, garlic, ginger, the white parts of the green onion and a splash of water (you can use oil if you prefer).

Add a splash of water and fry the spices till you see oil separating from the edges.

Place the white parts of the leeks, one diced potato and a few splashes of water (you can use oil if you prefer) into a large pan over medium heat and allow to sweat for about 5 minutes.

Heat a medium - sized pot over medium - high heat and add a splash of water (or oil if you prefer), the onion and garlic.

Back in your large pan add another few splashed of water (or oil), the celery, green parts of the leeks and the thyme.

1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to taste 1/2 teaspoon ground pepper, or to taste pinch cayenne pepper Splash of wheat - free tamari, optional

When using puff pastry, don ¿ t oil the baking dish and rather than oiling the top of the pie, brush it with an egg wash, which is one egg, lightly beaten with a splash of water.

then blend together dates, almond meal, almonds, coconut oil, the inside of one vanilla bean, a splash of water and all spices.

I cooked the veggies in a splash of olive oil, then added in some veggies broth, and the mushroom water.

You can easily make this vegan by leaving out the yogurt in the dressing - I might thin it a bit with water or a splash of olive oil.

The meal I made the night before, 40 ounces of water with lemon & stevia for the morning, 12 ounces of a tea latte (hot tea, coconut oil, stevia, maca powder, splash of almond / coconut milk), and the snacks I packed from home!

Add the Sliced Onion to a large pot with a splash of water, oil, or vegetable broth, and cook over medium - low heat until translucent.

Meanwhile, dice the onion, and over medium - high heat in a skillet, steam - sauté it with a splash or two of water or dry white wine (no oil is needed) until translucent, 3 - 5 minutes.

While the noodles are cooking, add a splash of water or oil to a large saucepan.

Using the same pan, add an additional splash of water or oil to the pan along with the Garlic and white portions of the green onion.

2 1/2 cups oats 1/2 teaspoon salt 1 cup apple puree (ripe banana puree would be good too) 3 tablespoons melted coconut oil 1 cup water + a splash more optional: sweetener of choice, vanilla extract, cinnamon, dried fruit, nuts, chocolate chips

Monday: 10:00 - 10:30: 1 egg, 2 egg whites fried in coconut oil, kale, bell peppers; 1/4 cup rolled oats, cinnamon, vanilla, splash of coconut milk; lemon water & vitamins 3:00 - 3:30: spring mix & spinach salad with chicken breast, egg whites, sea salt, bell pepper & cucumber; 1 cup sweet potato w / cinnamon, sea salt, vanilla stevia, cocoa powder & a little EVCO (E), water, black coffee 6:45: lemon dijon salmon, avocado, broccoli, cauli & carrots, bite of unsweetened chocolate (S), water 8:00: bite of unsweetened chocolate & natural calm cherry water

Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender, adding more water as needed, until smooth.

Reheat gently over medium low heat with more ghee / coconut oil and a splash of plant milk or water.

2 cups white quinoa, rinsed well 4 scant cups water 1 teaspoon salt a few splashes of extra virgin olive oil 3 - 4 medium / large potatoes, cut into 1 / 2 - inch dice 1 large yellow onions, chopped 1 clove garlic, chopped 1 cup toasted nuts (walnuts, pine nuts, etc) 1 - 2 cups lightly cooked asparagus, cut into 1 / 2 - inch segments

dressing ingredients: 1/4 cup chopped chives 3 tbsp white wine vinegar splash of water 2 tsp dijon mustard salt + pepper 1 tbsp raw honey / agave nectar / brown rice syrup / maple syrup 1/3 cup grapeseed or other neutral tasting oil

250 grams fresh tofu (1,5 to 2 cups) 3 tbsp extra virgin olive oil 1, 5 tbsp Shoyu (naturally fermented soy sauce or if you're avoiding soy, sub with liquid aminos) 1 tbsp Umeboshi seasoning 3 - 4 tbsp roasted sesame or sunflower seeds 1 clove fresh garlic or a pinch of dehydrated garlic 1/3 tsp dried dill and 1/4 tsp dried basil Or 1/4 tsp dried thyme and pinch of chili pinch Himalayan salt a splash of water if needed

I didn't have coconut oil and just used regular olive oil in its place, however, I also added a splash of orange flower water to it as well.

Ingredients 2 tablespoons ground guajillo chili powder 1 tablespoon ground chili para naranja 1 can cannelloni beans (white) 2 chicken breasts, chopped 1 teaspoon minced garlic 1 tablespoon garlic powder 1 quart tomatoes, peeled 1 habanero pepper, chopped 1 teaspoon cumin 1 cup water 2 chipotle peppers, stemmed and chopped Splash of olive oil Cooking Directions Heat a frying pan to medium - high heat.

1 cup uncooked Pear Barley (boil it with 3.5 cups water, until all water is absorbed, make sure it is nice and soft for baby, if not add more water) a little onion (a thin slice, chopped very fine).5 — 1 tsp minced garlic (adjust to personal taste, my baby loves garlic) 10 mushrooms, chopped fine a handful of spinach or field greens, chopped a sprinkle of cheese of your choice (more if you are trying to add calories in diet) a splash of olive oil

Dinner Cod with lemon and capers 3/4 cup steamed green beans 1/2 cup sliced beets Salad made with 1 cup Romain, Boston, butterhead or leaf lettuce, 1/2 cup cherry tomatoes, a splash of balsamic vinegar and 1 teaspoon extra-virgin olive oil 1 nectarine Sparkling water with lemon