Take your choice of fresh or frozen low carb vegetables and toss them in
olive oil and garlic powder.
What I don't use for hummus I toss with
some olive oil and garlic powder and bake in the oven for a crispy snack or use in a basic stew with onions, tomatoes, garlic and fresh parsley.
* Drizzle
olive oil and garlic powder over potatoes.
Or mix
the olive oil and garlic powder cover the stuff then sprinkle the soup mix?
Not exact matches
2 tablespoons vegetable or
olive oil 2 large onions, chopped 6 cloves
garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled
and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric
powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to taste
2 tbsp
olive oil 1 onion, peeled
and finely chopped 1 clove
garlic, peeled
and finely chopped 2 tbsp tomato puree 1 tsp ground paprika
powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea salt
Whisk together the lime juice,
olive oil,
garlic, chili
powder,
and salt.
1/2 cup onion chopped 1/4 cup
olive oil (I use less) 1 fresh
garlic pod, chopped 1 t chili
powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper,
and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion
and garlic in
olive oil until clear
and tender.
Fish: 1 cup flour 1 teaspoon
garlic powder Salt
and pepper 4 large eggs 1 lemon, zested
and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin
olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken
No recipe needed — just cube whatever good bread you have around, toss with a little
olive oil, salt, pepper,
garlic powder,
and a bunch of fresh thyme leaves.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion
powder • 4 tablespoons all - purpose flour, divided use •
Olive oil • 2 onions, quartered
and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves
garlic, pressed through
garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out
and reserved for dipping • 4 slices provolone cheese
Whisk in tomatoes, 1 egg, 3 Tablespoons
olive oil, sugar, rosemary salt, basil,
and garlic powder thoroughly into yeast mixture.
1 teaspoon
olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded
and minced 3 cloves
garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry
powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained
and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves
garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt
and pepper to taste
1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled
and chopped
garlic,
olive oil, water
and salt
and blend in a blender 3) Garnish with paprika
powder and serve with pita bread, tortilla chips, toast, etc..
Combine almond milk, flour,
garlic powder, pepper
and olive oil in a large bowl.
Add
olive oil, Italian seasoning,
and garlic powder.
To prepare chicken souvlaki, I start by mixing marinate ingredients, oregano,
garlic, lemon,
olive oil, parsley, chili flakes,
and cumin
powder in a bowl or a seal - able plastic bag.
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of
garlic 1 cup chicken stock 2 medium potatoes, peeled
and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard
powder salt
and pepper 2 cups half
and half hot sauce, optional 1/2 tsp parsley
Mexican Spiced Tomato Sauce: 1 tablespoon
olive oil 1 small onion, finely chopped 3
garlic cloves, minced 2 tablespoons chili
powder (I used a mix of chipotle
and regular chili
powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
2 tablespoons extra virgin
olive oil 1 medium onion, thinly sliced 2 cloves
garlic, peeled
and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon
garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
Add
olive oil,
garlic powder, Italian seasoning, salt,
and pepper.
The kids ate their pasta with a little
olive oil,
garlic powder, salt
and pepper with a side of tomatoes
and my husband
and I enjoyed ours just like this.
One more thing, I tossed my sliced veggies in
olive oil, salt
and garlic powder, I have a slight
garlic obsession, not just for it's flavor, but nutritionally benefits:
garlic is known to help boost the immune system, its vitamin C contents help fight germs as well as helping to fight against cardiovascular disease.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated
garlic,
garlic powder or 1 large
garlic clove, minced 1/2 teaspoon onion
powder or 1/4 cup onion, minced 1 teaspoon toasted sesame
oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional)
and diced 2 teaspoons extra virgin
olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola
oil Salt
and pepper to taste 2 tablespoons parsley, chopped
Just
olive oil, lime juice, lime zest, chipotle in adobe sauce, salt, pepper,
garlic powder, onion
powder, oregano, cumin
and cayenne.
Hot pepper flakes in my soups
and chilis, hot pepper
powder with eggs, thawed hot peppers fried in
olive oil and garlic topping my favorite pasta, dried hot pepper pods tossed into many major meals,
and hot pepper sauce splashed on cheese steaks
and hoagies.
Place the jalapeños,
garlic, salt, cardamom seeds (or
powder), caraway seeds, cumin, pepper
and olive oil into the food processor.
Method: Pre heat the oven to 400 degrees Fahrenheit Saute the onions
and cook for about 7 - 10 minutes until translucent
and soft, adding salt to taste along the way While the onions are cooking, toss the zucchini
and potatoes, separately, in the
olive oil,
garlic powder and salt, set aside When the onions are cooked, transfer to a baking dish Add a layer of zucchini, sprinkle the vegan parmesan Repeat with the potatoes
and then zucchini until the dish is covered, sprinkling the cheese along the way
* 6 medium onions * 2 tablespoons
olive oil * 1 fat clove
garlic, peeled
and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry
powder, or to taste * pinch or two of cayenne pepper, or to taste
Ingredients: Fine durum flour,
olive oil, tofutti better than ricotta cheese ® (water, expeller blend of natural oils: palm fruit, soybean
and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan
and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar,
garlic powder, onion
powder, white pepper, tomato flavor, oregano, organic sugar, vegetable mono
and diglycerides, citric acid, sea salt.)
4 parsnips, peeled, ends trimmed,
and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon
olive oil 1 small onion, peeled,
and diced 2 medium - large cloves
garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional
garlic salt or
powder to taste Optional onion
powder to taste Optional Garnish: parsley
and additional lemon zest
So the soup mix,
garlic powder,
and olive oil all get mixed together at the same time to coat the chicken, potatoes,
and carrots.
9 ounces frozen green beans, thawed in colander, drained
and patted dry 1 tablespoon
olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise,
and thinly sliced 2 - 3 medium - large cloves
garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores
and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional
garlic salt or
powder to taste Optional onion
powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup
and 1 cup
I cut the bread into small cubes
and spread them on a cookie sheet, sprayed them with
olive oil spray
and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings
and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).
Heat a large sauté pan or skillet over medium heat, add
olive oil,
garlic, jalapeño, coming, cumin, chili
powder,
and salt,
and cook for a minute to flavor the
oil.
When the ham bone is ready to come out, I add one tablespoon of extra virgin
olive oil with a little dried thyme,
garlic powder and the vegetables to the broth.
Drizzle squash with
olive oil, minced fresh rosemary
and ginger, 1/4 tsp
garlic powder, salt
and pepper to taste.
Lentils 1 cup green lentils, rinsed (make sure to pick through for little rocks) 3 cups water 1 tbsp
olive oil 1/2 white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp
garlic powder salt
and pepper 3/4 cup of the bbq sauce
1 tablespoon
olive oil 1 pound 93 % lean ground beef 2 medium onions, diced 8 cloves
garlic, minced 1/3 cup chili
powder 1 tablespoon ground cumin 2 bell peppers, diced 8 ounces cremini mushrooms, chopped 16 ounces tomato sauce 2 (15 - ounce) cans diced tomatoes 2 (15 - ounce) cans kidney beans, drained
and rinsed 1 jalapeno, seeds removed
and minced (optional)
In a food processor or high -
powdered blender, add
garlic, basil, sun - dried tomatoes, nutritional yeast,
olive oil, walnuts, salt, pepper,
and 1/4 cup water.
Extra virgin
olive oil 1 red onion 2 cloves
garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili
powder 1/2 teaspoon each ground cumin, paprika
and coriander 1 can (400 ml) kidney beans, rinsed
and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives,
and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving
and dipping
In a small bowl whisk together
olive oil,
garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion
powder, red pepper flakes,
and salt
and pepper.
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves
garlic, chopped extra virgin
olive oil salt
and pepper 1/2 teaspoon crushed red pepper 1 teaspoon
garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
Brush both sides of chicken with
olive oil and sprinkle evenly
and generously with sea salt, pepper, coriander, cumin
and garlic powder.
Potato — pretty much the same as the sweet potato but toss in
olive oil sea salt, onion power
and garlic powder
3 chicken breasts
olive oil spray 2 teaspoons chipotle chili
powder 1 teaspoon cumin 3/4 teaspoon
garlic powder 3/4 teaspoon onion
powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves
garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained
and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
18 - 24 fresh chicken wings
and / or sections 2 tbsp Ancho chile
powder 2 tbsp sweet paprika (use spicy variety for more kick) 1 tsp ground cumin 1 tbsp
garlic powder 1 tsp salt 1 tsp cayenne pepper 3 - 4 tsp grapeseed
oil (
olive oil will suffice)
Blend cilantro, lime juice, cashew cream (or sour cream / yogurt),
olive oil, chili
powder, cumin, salt, ancho chile
powder,
and garlic powder until smooth.
for casserole: 1 tbsp
olive oil 1 medium onion, chopped 2
garlic cloves, minced 1/2 tsp onion
powder 1/2 tsp
garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt
and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas