Not exact matches
But I like to combine it with buttermilk, vinegar, and some
oil to make something that
tastes very similar to ranch dressing.
I often find carrot soups too sweet - but this one is perfectly balanced with the miso, and with the garnish of sesame
oil and pickled scallions, the
taste is
very sophisticated.
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1
very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to
taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado
oil or extra-virgin olive
oil * Coarse sea salt and finely ground black pepper
Ingredients half a
very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut into
very thin slices 1
very small lemon, cleaned and cut into thin slices lemon juice, to
taste extra virgin olive
oil, to
taste whole sea salt, just enough to
taste rice malt -LSB-...]
i have to say i doubled all the ingradients and i got 14
very tiny cookies... so i really don't see how you got 12 small cookies out of just three tablespoons of flour... also i had to add some flour as they got quite runny, it think maybe too much coconut
oil... they break
very easily, not good for guests, they do not look
very nice, mostly came out as crums, but they
taste good anyway.
It's hard to describe the flavor of truffle
oil but it's
very savory and has a «clean»
taste to me.
RECIPE NOTE: I don't like using molasses in this recipe because it has a
very strong
taste and color, both of which I end up having to overcome with more food coloring and more flavoring
oil.
I have a
very «green'
tasting olive
oil that I'm using at the moment, and I wonder what it would be like in this banana bread?
It was
very refreshing, and the sesame
oil, ginger, etc. give it a distinctly Asian
taste that goes great with the cukes.
3 cups mixed shredded kale & red cabbage 1 carrot cut into
very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive
oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to
taste A little celtic salt to
taste
I agree, I do not use unrefined coconut
oil very often because I just don't care for the
taste of it in combination with other foods.
But because unrefined
oil actually smells and
tastes a bit of coconut, two of my family members would not be
very excited about those chocolates.
Directions: Preheat oven to 350 degrees / Put potatoes and garlic in steamer basket and steam until the potatoes are
very soft, about 20 minutes / Drain and set aside / Put salt cod, potatoes, garlic, milk and splash of olive
oil in food processor and process until fairly smooth / Season to
taste with salt & pepper / Spoon puree into small baking dish / Drizzle with olive
oil and bake until golden on top, about 20 minutes.
If you don't care for the
taste of coconut
oil, you will probably not like this though — I found the flavor to be
very prominent.
I love that spring produce needs
very little in order to
taste good — a quick steam, a drizzle of
oil, a sprinkle of salt, and you're good to go.
Ingredients 1 tbsp vegetable
oil 1/4 cup bell pepper,
very finely chopped 1 can (15 ounces) tomato sauce 2/3 cup water 1 tbsp chili powder 1 tbsp dry parsley 1/2 tsp garlic powder 1/4 tsp cumin 1/2 tsp kosher salt pepper to
taste
* 2 tablespoons olive
oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to
taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if
very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive
oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to
taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive
oil 1/2 pound shiitake mushrooms (
very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to
taste)
2 tablespoons coconut
oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into
very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to
taste brown rice, to serve
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive
oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive
oil in a small saucepan over medium heat, add onion, sauté until
very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to
taste and cool.
2 skinless, boneless chicken breast halve, about 6 oz each Olive
oil Salt and black pepper to
taste 2 slices prosciutto 10
very thin asparagus spears, trimmed — divided 4 large, thin slices provolone cheese 1/4 cup grated Parmesan cheese Chopped parsley or chives for garnish
I also had
tasted there another delicious and
very salad with greens amaranth leaves that were boiled and served with olive
oil and lemon.Yum
half a
very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut into
very thin slices 1
very small lemon, cleaned and cut into thin slices lemon juice, to
taste extra virgin olive
oil, to
taste whole sea salt, just enough to
taste rice malt syrup, to
taste whole grain, old style mustard, to
taste apple vinegar, to
taste
Although the coconut
oil does add a
very subtle coconut flavor, I find it delicious, and feel it adds to the
taste of this cookie.
* 2 Tablespoons vegetable
oil * 3/8 cup (6 Tablespoons) finely chopped shallots * 1 Serrano pepper, cut into
very thin rounds * 1 pound carrots, peeled and cut on the diagonal into 1 / 4 - inch rounds * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon ground fennel (I ground whole fennel seeds in my coffee / spice grinder) * 1/4 teaspoon cayenne pepper * 1/4 teaspoon turmeric * 1 spring fresh curry leaves, approximately 12 - 15 leaves * 1/2 teaspoon salt * 1 cup coconut milk * pepper to
taste
1 tablespoon olive
oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3
very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup
very lightly packed fresh cilantro leaves 1/4 cup
very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to
taste Freshly ground black pepper to
taste zest of one lime
1 lb FRESH string beans (frozen is okay, but not as good — DO NOT use canned string beans) 3/4 cup walnuts 2
very large onions, chopped Canola
oil or other high temperature vegetable
oil (enough to cover size of frypan) salt and pepper to
taste
2 1/2 cups water or stock 1 tablespoon butter, optional 1 teaspoon sea salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive
oil 1 clove garlic, minced 1/2 chopped fennel bulb, core removed 1/2 red pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups
very finely chopped dark, leafy greens — I used rainbow chard salt and lemon to
taste Pecorino cheese for garnish, optional
Make caesar salad dressing: Combine 2
very finely minced cloves of garlic with 1 — 3 anchovies (to
taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl / Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immedia
taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl / Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive
oil, whisking constantly until dressing begins to thicken and emulsify /
Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immedia
Taste / Add another squeeze of lemon or more olive
oil if needed / Refrigerate if not using immediately.
Hi there... I was
very interested in this recipe since I am trying to ingest more coconut
oil on a daily basis and I find it too much like just putting slightly better
tasting shortening in my mouth... well this is a bit like putting bitter butter in my mouth..
I did splurge for hazelnut
oil which I'd never tried and found it
very mild and
very disappointing, and couldn't
taste it in the salad at all.
Pro tip: Chile
oil is
very spicy; be sure to
taste it before deciding how much to drizzle over the dish.
2 La Tortilla Factory Non-GMO Low Carb Flour, Fajita Size 2 medium
very ripe heirloom tomatoes 3 ounces fresh mozzarella 4 large basil leaves 2 tablespoons extra-virgin olive
oil sea salt to
taste
we can make some great rolls (they are
very dry the next day so you have to eat them that day) or bread to eat in thick 1 ″ slices w / coconut
oil & salt on it, but nothing for a sandwich that doesn't
taste like you are eating tons & tons of bread.
This turned out
very well, however I made a few changes... after
tasting the dressing, (minus the sesame
oil) I thought it needed a little sweetness so I added some brown sugar to
taste.
The good fats in the coconut
oil and grass - fed butter help make this fudge
taste good and be
very satisfying so it doesn't take a whole bunch to fill us up.
You could use just about any mild -
tasting oil (like
very mild olive
oil) in this recipe.
Season with salt and pepper to
taste Once the pan is
very hot, add 2 tablespoons of olive
oil and press the crumbled tater tot mixture evenly into the pan using a rubber spatula, creating a crust that comes about an inch up the side of the pan.
What you need: 2 1/2 cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive
oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups
very finely chopped dark, leafy greens salt and lemon to
taste Pecorino or Gorgonzola cheese, for garnish (optional)
I just baked this bread using half unsweetened almond milk (1/4 cup) and half coconut
oil (1/4 cup) and although it looks pretty, it
tastes very dry.
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive
oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to
taste) SPICY QUESO DIP: 1 small white onion (
very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black pepper (to
taste)
I am still getting used to using coconut
oil in baking (I once made granola with it and found the
taste overpowering) but the cakes do look delightful and those strawberries look perfect — sadly Italy has had a
very rainy spring so far and the strawberries are not as ripe as they should be by now.
Coconut
oil can be used in place of other oils and has a
very subtle coconut
taste.
Enchilada sauce 1 tbsp vegetable
oil 1/4 cup bell pepper,
very finely chopped 1 can (15 ounces) tomato sauce 1/2 cup water 1 tbsp chili powder 1 tbsp dry parsley 1 tsp oregano 1/2 tsp garlic powder 1/4 tsp cumin 1/2 tsp kosher salt pepper to
taste
4 tablespoons extra virgin olive
oil, divided 1 1/4 pounds Portobello mushrooms, gills scraped off, halved and thinly sliced 4 cloves garlic, minced 2 pounds Yukon Gold potatoes, peeled and
very thinly sliced (a mandolin is kind of essential) 1/4 cup chopped flat leaf parsley 1 teaspoon fresh thyme 1/2 teaspoon chopped fresh rosemary Salt and freshly ground black pepper to
taste
1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 3 tablespoons canola
oil 1 1/4 teaspoons salt, or to
taste 1/4 cup diced onions (about 1/2 medium onion) 1 1/2 cups diced tomato (fresh or canned) 1 one - inch knob of ginger, peeled and finely grated 1 pound cremini or button mushrooms, halved lengthwise (or quartered if
very large) 1 10 - ounce bag frozen peas, defrosted
Vegetable
oil leaves a
very bad
taste in my mouth after baking a «boxed» recipe that calls for it and I almost always bake from scratch.
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to
taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (
very thinly sliced) canola
oil (for frying) Kosher salt (to
taste)
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to
taste) 1/2 cup olive
oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola
oil Kosher salt and freshly ground black pepper (to
taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive
oil 2 15 - ounce cans black - eyed peas (drained, patted
very dry) 3 teaspoons harissa spice Kosher salt (to
taste) 2 teaspoons lime zest (freshly grated)
I make something
very similar to this using lots of fresh basil and an
oil & vinegar dressing -
tastes great after the flavors blend for 24 hours.