Toss them in 2 Tbsp
olive oil and seasoning mix (paprika, cumin, garam masala, salt and pepper) until coated on all sides.
The fries are tossed with
olive oil and the seasoning mix and baked until crispy.
Not exact matches
Put all remaining ingredients into a food processor adding
olive oil slowly
and mix seasoning to taste
I like to
mix the shredded cheese with
seasoned breadcrumbs
and a bit of Parmesan cheese
and then drizzle a little
olive oil (about 1 - 2 tsp) when it is spread out over the tortellini
and sauce.
Just take 5 minutes to
mix up the cheese, tomatoes,
and chickpeas with the
olive oil and seasonings.
1) Peel
and slice the onions thinly 2) De-seed red bell pepper
and cut into small cubes 3) Saute red bell pepper cubes
and sliced onions until onions turn slightly soft
and transparent 4)
Mix sauteed red bell pepper, onions,
and corn together with eggs, milk cream
and cream cheese 5)
Season with salt, pepper
and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with
olive oil 8) Stretch a tart shell
and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell,
and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
4 (8 - ounce) pork chops, bone - in, 3 / 4 - inch to 1 - inch thick 16 ounces baby red potatoes, halved 16 ounces green beans, trimmed 2 tablespoons
olive oil 1 (1 - ounce) package Ranch
Seasoning and Salad Dressing
Mix 3 cloves garlic, minced Kosher salt
and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves
These are
seasoned with Cajun
seasoning mix,
and you can rub them with
olive oil if you don't have a Paleo - friendly spray.
Toss the squash
and the onions with remaining harissa,
mixed with 2 tbsp
oil (sunflower, vegetable or
olive is fine),
and some
seasoning in a large roasting tin.
Season with the
olive oil and salt,
mix well
and serve.
3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just used like a coleslaw
mix (white
and purple cabbage
and carrots) 1.5 cups of it, 1 cup fresh cut up broccoli, 2 stalks green onions,
and then the sauce on top (1/3 cup
olive oil, 1/2 cup franks hot sauce, 1 tsp
seasoned salt whisked together)
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly,
season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure
season and parboil for 5 minutes / Drain
and set aside / Thinly slice 1 or 2 medium onions
and sauté slowly in butter
and olive oil / When onions are translucent
and tender add 1/2 cup shredded smoked salmon
and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon
and dill together
and cook a few more minutes / Remove from heat
and place onion
mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of
seasoned, simmering water, cover
and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk /
Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure
Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
In small bowl,
mix chicken broth,
olive oil,
and seasonings; pour over sausage / vegetable mixture
and toss everything to coat.
Directions: Trim the outer leaves
and stems from brussels sprouts / Add to a pot of salted, boiling water
and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters,
and set aside / Melt butter or
olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet
and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned,
and season with salt / Turn to medium high, add the brussels sprouts
and apples to the onion
mix, cook
and toss for several minutes, until sprouts
and apples begin to brown / Return sautéed bacon to the pan, check for
seasoning and serve.
In a large roasting pan add the onions, sweet potatoes,
olive oil and seasoning and mix through.
This is what I eat in a normal week: Chicken grilled with
olive oil or coconut
oil and seasoning Ground turkey or beef with
olive oil or coconut
oil and seasoning Rice noodles or rice spinach noodles (Mrs. Leepers is a great brand) Brown rice Quinoa with chia seeds Nuts like almonds, walnuts
and cashews 50/50 Spring
mix on the side of each meal Different fruits
and veggies (try to eat more veggies though, as fruit has a lot of sugar)
dry pasta 1 tsp
olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded
and chopped 2 bell peppers, chopped (I used red
and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco
seasoning mix * 1 (15 ounce) can black beans, drained
and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa,
and / or avocado, for serving
Lemon juice
and olive oil are combined with goat cheese to
season the
mix.
Shred about 1/8 cup of aged queso Manchego cheese into the mortar,
season with sea salt
and freshly cracked black pepper
and mix everything together, now slowly drizzle in about 2 - 3 tablespoons of extra virgin Spanish
olive oil while you continue to
mix, cover with seran wrap
and add to the fridge
First, you'll
mix up your ground chicken with chopped Serrano peppers, blue cheese, Buffalo sauce,
seasonings, a bit of
olive oil and some breadcrumbs.
Begin my making the yogurt aioli first, finely mince 2 cloves of garlic
and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice,
season with sea salt
and freshly cracked black pepper
and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish
olive oil into the mortar while you continue to stir, cover the mortar with seran wrap
and add it to the fridge
Ingredients: Angel Hair Pasta 16oz 2 medium onions, chopped Frozen Vegetable
Mix 16oz 1 Can of Whole Kernel Corn 15.25 oz Italian
Seasoning Lemon Pepper
Olive Oil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More
Olive Oil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More -R
Oil butter sugar (optional) salt
and pepper Pour in about 3 tablespoons of
olive oil or enough to coat bottom of -LCB- Read More
olive oil or enough to coat bottom of -LCB- Read More -R
oil or enough to coat bottom of -LCB- Read More -RCB-
Finely mince 1 clove of garlic
and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt
and the minced spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish
olive oil,
season with sea salt
and freshly cracked black pepper,
mix everything together until well
mixed, cover with seran wrap
and add to the fridge
It's basically a dip made from cooked eggplant
mixed with tahini,
olive oil and a variety of
seasonings.
Finely dice 10 fresh basil leaves
and add them to the bowl with the diced tomatoes,
season with 1/2 teaspoon of dried oregano, sea salt
and freshly cracked black pepper, next add 1/2 teaspoon of balsamic glaze
and 2 tablespoons of extra virgin Spanish
olive oil,
mix everything together until it's well
mixed, cover the bowl with seran wrap
and add it to the fridge
To make the yogurt aioli, finely mince 2 cloves of garlic
and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley,
season with sea salt
and freshly cracked black pepper,
mix it until it's well
mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish
olive oil while you continue to
mix, cover the mortar with seran wrap
and add it to the fridge
Add Italian
Seasoning, basil,
olive oil, balsamic, a healthy dose of salt
and pepper,
and the flax - water mixture,
and mix to combine.
Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat
and add 2 tablespoons of extra virgin Spanish
olive oil, once the
oil get's hot, add the minced garlics,
mix with the
oil and cook for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar,
season with sea salt
and freshly cracked black pepper,
mix everything together
and lower the fire to a LOW heat
Finely mince 1 clove of garlic, add it to a mortar
and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill,
season with sea salt
and freshly cracked black pepper
and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish
olive oil while you continue to stir, once finished cover with seran wrap
and add the sauce to the fridge
To make the dressing,
mix together the
olive oil, balsamic vinegar
and Dijon mustard,
and season with a pinch of sea salt
and some black pepper to taste.
Simply
seasoned with salt
and pepper,
olive oil and butter, this healthy
and filling veggie salad is a lovely
mix of fresh, end - of - Summer flavors.
Meanwhile, thinly slice 2 cloves of garlic
and thinly slice 2 large onions, heat a sauce pan with a medium heat
and add 2 tablespoons of extra virgin Spanish
olive oil, once the
oil get's hot add the sliced garlic
and onions to the pan, you want to
mix this occasionally, after about 15 minutes, add a 1/4 teaspoon of white sugar (helps to caramelize the onions)
and continue to
mix occasionally, after 20 minutes
season the onions with 1/2 teaspoon of dried thyme, sea salt
and freshly cracked black pepper,
mix everything together
and transfer the caramelized onions to a plate
and set aside
To
season the diced zucchini, toss the zucchini into a bowl, add the salt, pepper
and olive oil and mix it around with your hands.
Brush
olive oil on top
and sprinkle with your favorite pizza herbs (I use a
mix of Italian
seasonings).
To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper
and finely dice 1/2 of an onion, then heat a frying pan with a medium heat
and add 2 tablespoons of extra virgin Spanish
olive oil, once the
oil get's hot add the minced garlic
and minced cayenne pepper,
mix with the
oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree,
season with sea salt, freshly cracked black pepper, a pinch of white sugar
and 1 bay leaf,
mix everything together, after about 5 minutes add a 1/4 cup of white wine,
mix it all together
and lower the fire to a LOW heat
To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar
and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley,
season with a generous pinch of sea salt
and freshly cracked black pepper,
and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish
olive oil while you continue to
mix, cover with seran wrap
and add to the fridge
Kale dust (aka kale chips ground into a powder)
mixed with plenty of
olive oil, sea salt, black pepper,
and Pecorino Romano turns into a — dare we say it — magically addictive
seasoning for popcorn.
Mix hawaij, garlic, yogurt,
and a big drizzle of
olive oil (2 - 3 tablespoons) in a large bowl until smooth;
season with salt.
Place cut up polenta in a medium sized
mixing bowl,
and toss with
olive oil and seasoning.
In
mixing bowl, combine the
olive oil, lemon juice,
and dill
and season with sea salt
and freshly cracked black pepper.
For a Middle Eastern flair,
mix quinoa with fresh parsley, tomatoes
and cucumbers, then
season the mixture like you would tabbouleh (
olive oil, mint, lemon juice, salt
and pepper).
Directions: Cut in half
and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin
and spoon straight into the soup pot / While squash is roasting, sauté onion in
olive oil for 5 minutes, add garlic
and cook for 2 more minutes / Add apples, apple juice, turmeric, curry
and / or chili paste, stir together
and cook briefly, a minute or so / Add cooked squash
and 2 quarts of the stock or water / Stir to
mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste
and adjust
seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
Once the sauce has reduced in half (about 5 minutes of cooking), turn off the fire
and add 1 tablespoon of extra virgin Spanish
olive oil to the pan, a pinch of fresh parsley,
and then
season the sauce with sea salt
and freshly cracked black pepper
and mix everything together
While the pita breads are cooling off, lets get our filling ready, add 1 tin of tuna to a bowl, along with some cut green Spanish
olives and some cut cherry tomatoes, add a 1/4 teaspoon of garlic powder, a 1/4 teaspoon of dried oregano, 1 tablespoon of extra virgin Spanish
olive oil,
season with sea salt
and freshly cracked black pepper
and mix everything together
Mixed together in equal parts, with
olive oil for richness
and maple syrup for sweetness, the sauces turn into a zippy but simple
seasoning for chicken or tofu.
To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread
and 2 cloves of garlic to a baking tray
and into a pre-heated oven, bake
and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread
and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish
olive oil and season everything with sea salt
and freshly cracked black pepper, using a handheld
mixer or food processor, puree everything until it's well pureed, then transfer to a bowl
and set aside
Next add 1/2 teaspoon of fresh lemon juice to the mortar, along with 2 tablespoons of extra virgin Spanish
olive oil,
season with sea salt
and freshly cracked black pepper,
and mix everything together until well
mixed
Heat a paella pan or large frying pan with a medium - high heat
and add 1/3 cup of extra virgin Spanish
olive oil, once the
oil get's hot
season it with sea salt
and add the cut squid into the pan,
mix it around
and cook for 2 minutes, then remove the squid from the pan
and set it aside, add the onions
and garlic into the pan
and mix with the
oil, after 1 minute add the red bell pepper,
mix and cook for 3 minutes, then add 1/2 cup of tomato puree,
season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt
and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth
and the saffron, gently
mix everything together
At its core, hummus is really just pureed beans with tasty
seasonings (usually garlic)
and a bit of extra liquid (usually lemon juice)
and fat (typically tahini
and / or
olive oil) in the
mix.
Add 3/4 cup of cream cheese to a bowl, add the garlic paste from the mortar, some freshly chopped chives, 1 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish
olive oil,
season it with sea salt
and a generous portion of freshly cracked black pepper,
and mix everything together, then cover with seran wrap
and set aside