Sentences with phrase «olive oil and garlic too»

i also like being able to manipulate the high fiber veggies like a cauliflower or broccoli and not having to sacrifice the flavors like olive oil and garlic too.

Not exact matches

olive oil 4 bone - in chicken thighs, skins removed 1 small onion, diced 2 cloves garlic, minced 1 chipotle in adobo, minced 3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere in between...) 1 (14 oz.)

FYI... its not just garlic in olive oil, you can create toxic levels of botulism by putting that rosemary and peppers in olive oil too.

I would suggest 1/4 cup olive oil and 1/4 cup garlic infused olive oil if trying this or it may be too pungent.

1 teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)

For the salad — 1/2 cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard, chopped — 1 avocado, pitted and diced — 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or olive oil — salt, pepper

So far the best is almonds, young rocket (old is too bitter), parmesan, garlic and olive oil.

The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.

Heat the olive oil in a paella pan (a large deep frying pan will do too) over medium heat, add the garlic and sauté for around 1 minute until golden.

healthy splash of olive oil 1/2 large onion, diced 1 clove garlic, minced 1/4 cup spelt flour 2 cups veggie stock 1 can of full fat coconut milk 2 TBL green curry paste, i've been using this brand and it's spicy AF, i like this brand too.

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

first fry some garlic, ginger, ground coriander, turmeric powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.

Kids love it too ☺ Ingredients: 3 large red bell peppers 2 medium onions 1 - 3 cloves of garlic 10 ripe tomatoes Olive oil Salt and pepper Smoked salt Vegetable or chicken broth to cover, about 5 dl (2 cups) A large handful fresh basil Directions: Wash...

1) Combine basil leaves, nuts, olive oil, water and garlic in a food processor and pulse until you can a thick sauce (if too thick, add 1 teaspoon of water at a time until it reaches desired consistency) 2) Add salt to taste.

Ingredients: Harissa, Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2 - inch cubes 1 onion, diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.)

Did» t read the previous review, but guessed that the recipe was too bland so I added feta cheese at the end and olive oil to my dried dill and onion / elephant garlic mince since I had no scallions.

3Add the sun - dried tomatoes and minced garlic and continue to cook, adding more Colavita Olive Oil if the pan gets too dry.

1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish

can of peeled whole tomatoes, undrained * 1 onion, peeled and roughly chopped * 1 cup cilantro, chopped * 2 garlic cloves, cut in half * 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy) * 1/4 cup lime juice (or brown rice vinegar) * 1 tablespoon olive oil * 1 teaspoon Himalayan or sea salt

Ingredients 2 tablespoons olive oil 1 bunch scallions, white and green chopped 4 medium zucchini or other summer squash, grated 2 garlic cloves, minced 3/4 to 1 teaspoon salt freshly ground pepper 1 teaspoon fresh thyme leaves from 3 - 4 sprigs (dried works okay too) 1 cup fresh breadcrumbs 4 eggs, beaten 3/4 cup grated aged gouda (about 3 ounces)

when you make tzaziki just grate your pealed cucumber, squize to get rid of reduntant fluid, add a bit of pepper, olive oil, grated garlic (you can use garlic powder or paste too), greek yogurt and mix it all, then finally add about a teaspoon of red wine vinegar, that is how my mom taught me how to make it and she is married to a greek person do not buy the mix cos it ain't the same and never will

1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped

And so easy, too: just clean the green beans, cut the onion and garlic, toss this in an oven dish with the balsamic vinegar and some olive oil and then into the oven for 25 minutes: doAnd so easy, too: just clean the green beans, cut the onion and garlic, toss this in an oven dish with the balsamic vinegar and some olive oil and then into the oven for 25 minutes: doand garlic, toss this in an oven dish with the balsamic vinegar and some olive oil and then into the oven for 25 minutes: doand some olive oil and then into the oven for 25 minutes: doand then into the oven for 25 minutes: done!

I used extra-virgin olive oil and doubled up on the garlic and rosemary — added some fresh oregano, too.

If the cooking time is too long and you're worried about the garlic burning before the pizza is cooked through, you can also sauté the garlic in olive oil and drizzle the garlic - infused olive oil on the pizza after.

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.

340 g fingerling potatoes 50 g little lentils — I used little French green ones, but black lentils would be great too 1 tsp apple cider vinegar 1/4 red cabbage — about 150 g 1 garlic clove 1 tbsp brown mustard 1/4 cup extra-virgin olive oil 1 pinch salt + extra for boiling potatoes and lentils 1 pinch black pepper

2 servings cod (for me 1/3 lb is a serving — this piece is about 2/3 lb) 3 - 4 baby carrots 2 - 3 garlic cloves 1/4 cup fresh parsley 1/2 cup fresh cherry tomatoes Fresh lemon slices Salt and pepper to taste Walnut oil (other oil like coconut oil or olive oil is great too)

1 large zucchini or 2 small zucchinis Juice and zest of 1 lemon 2 garlic cloves Handful of fresh chives, chopped 1/4 cold - pressed olive oil 2 tablespoons of raw tahini (regular is tahini is fine too, it just won't be 100 % raw) Sea salt / black pepper to taste Garnish: Fresh chives chopped and hemp oil (optional)

Other things are really useful too that many people have in their own cupboards or refrigerators like epsom salts, coconut oil, olive oil, cod liver oil, lemons, limes, oranges, garlic, daikon radish, and cranberry juice.

Ingredients: 1 brick of chopped frozen spinach, thawed 1 tbsp olive oil 1 medium onion, chopped (or, if you pre-chopped, about 1 cup of onion) 1 large clove garlic, minced (about 1tbsp) 9 large eggs (and you'll use the yolk too!)

Place garlic, olives, olive oil and some juice in a blender and blend (I prefer not too fine).

Some garlic, olive oil and black pepper will bring out the flavor in them too.

Ingredients 1 garlic clove, peeled and left whole Salt 1 egg yolk, at room temperature 1/2 cup good, but not too pungent, olive oil 2 tablespoons fresh Meyer lemon juice, at room temperature 2 tablespoons finely chopped fresh flat - leaf parsley Freshly ground black pepper