Sentences with phrase «olive oil containers»

We've all seen these tins floating around from time to time — whether they're old tea canisters or olive oil containers, they're inexpensive and beautiful.

If you see the term «pure» on the label of an olive oil container, it typically means that the oil is a blend of refined and unrefined virgin olive oils.

In most cases, your best bet is to look for specific initials on the olive oil container that represent official review and sanctioning by these organizations.

Not exact matches

The image was additionally found on a three - litre Lidl container of olive oil in Germany.

Store the leftovers in a small, airtight container with a thin layer of olive oil covering the top.

12 oz whole grain lasagna noodles (15 noodles) 8 oz lean ground beef (at least 90 % lean) 2 tsp olive oil 8 oz portobello mushrooms, chopped 4 c Quick Marinara Sauce (1 1/2 recipes) or low - sodium store - bought marinara 1 container (15 oz) part - skim ricotta 1 pkg (10 oz) frozen chopped spinach, thawed and drained well 1 lg egg, lightly beaten Pinch of ground nutmeg 2/3 c grated part - skim mozzarella (3 oz) 1/4 c grated Parmesan

If storing, keep pesto in an airtight container with a thin layer of olive oil on top of the pesto - this helps keep the good flavors in and all the rest out!

First, chopped in the food processor, with olive oil, put into containers and topped with olive oil to create a barrier and freeze.I use this mostly on pasta.

A few blocks of Idiazabal cheese, over a dozen large cans of tuna in olive oil, jars of cooked beans, spices, recycled yogurt containers and a large bag of freeze - dried raspberry powder.

Combine the olive oil, balsamic vinegar, and salt in a glass jar or a Tupperware container and add the peppers.

For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.

Add mustard, honey, lemon juice and olive oil to a mason jar or other sealable container and shake until well combined.

To Make Ahead: Dip can be stored in the fridge for 3 - 4 days; keep in an airtight container with a thin coating of olive oil on top of the dip - this seals in the good flavor and locks out the rest!

In a small container, mix together the lemon juice, olive oil, honey, garlic, salt and pepper until well blended.

, a new mushroom mix, my friend Diane's latest book, glass meal prep containers I'm crushing on, new travel packets from the best olive oil company and a meal... Read the Post

Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to taste

olive oil, garlic powder, sea salt and pepper to a small container (with a good lid) and give it a shake.

The vegetables will stay crisp in a container for several days, and you can just add the lemon / olive oil / feta to each dish you eat.

containers chicken broth 2 tbsp soy sauce 1 tsp dried thyme (optional) salt and pepper, to taste olive oil, for sauteing 1 cup pearl barley, cooked (see note)

2 pieces flanken (short ribs) 1 tbsp olive oil 1 onion, diced 4 cloves garlic, minced 2 stalks celery, diced 2 parsnips, diced 2 carrots, diced 1 container button mushrooms, cleaned and sliced 1 container baby bella mushrooms, cleaned and sliced 5 sprigs thyme 1 tbsp soy sauce 10 cups beef or chicken broth 3/4 cup barley salt and pepper, to taste

Salad with romaine or butter lettuce, sliced cucumbers and peppers and 1 red container (4 ounces) of grilled / roasted chicken with 1 orange container (about 2 tablespoons) of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic, onion, pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit

1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper

Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed

6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash

What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese

In Magic Bullet, chop leaves of basil with a dash of olive oil, stopping to shake container to mix up the basil.

Place the two eggs, two yolks, olive oil, garlic, and basil into the Vitamix container and secure the lid.

Kosher salt One 24 - ounce container Organic Valley Plain Grassmilk Yogurt 1 large head garlic Extra-virgin olive oil 1 cup mixed olives 1 teaspoon sesame seeds Warm flatbread, for serving

To do this, combine chicken with olive oil, lemon juice, garlic, crushed red pepper, salt, and pepper in a small glass container.

In a separate container, mix the olive oil, lemon zest, sat, nutmeg and pepper.

container of 2 % Greek yogurt 1 large or 2 medium cucumbers 3 - 5 cloves garlic — depending how garlicky you like it, crushed or pressed 1 - 2 tsp white wine vinegar 1 tsp fresh lemon juice salt and a little pepper drizzle of extra virgin olive oil

The olive oil is mixed in and the whole mixture is scooped into a container with a flexible spatula.

Garnish with olive oil drizzled over top and small pieces of thyme Store in an airtight refrigerated container for freshness.

In resealable container or bag whisk together the water, sea salt, coconut vinegar, olive oil, basil and oregano.

I packed up a mixture of olive oil, balsamic vinegar, Dijon mustard and pink Himalayan salt in a separate leak - proof container to drizzle on when ready to eat.

Add the garbanzo beans, hummus, olive oil, onion, garlic cloves, lemon, parsley, cilantro, dry spices, and salt to the container of a food processor fitted with the S blade.

Mozzarella, Tomato and Avocado Salad 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette - optional.

Store in the fridge in a clean container, filled with olive oil, for up to a week.

2 small or 1 large spaghetti squash 1 large leek 3 cloves garlic 1 container mushrooms 1 bag baby spinach 1/2 cup chicken stock 1/8 cup dry white wine, optional salt and pepper, to taste olive oil, for sauteeing

Then add as much olive oil as you want to the pesto and give it a quick whiz before decanting into an airtight container.

1 (7 - ounce) container plain or Greek yogurt (regular or lowfat) 2 Tablespoons olive oil 2 Tablespoons freshly squeezed lemon juice 3 Tablespoons fresh whole rosemary leaves, crushed and chopped 1 teaspoon sea salt (plus more for seasoning the meat) 1/2 teaspoon freshly ground black pepper (plus more for seasoning the meat) 2 pounds top round lamb

Transfer the pesto to an airtight container and cover with a thin layer of olive oil to keep it from browning.

For the marinade, combine the olive oil, shallot, parsley, basil, brown sugar, Worcestershire sauce, balsamic vinegar, Dijon mustard and Vanilla Bean Paste into a blender container and puree.

ingredients ONE - POT GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1 red onion (peeled, small dice, divided) 2 cups corn (shucked, fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground pepper (to taste) 1 lime (cut into wedges, to serve)

3 tablespoons olive oil 1 small container anchovy fillets 1 teaspoon crushed red pepper flakes (more or less depending on your taste) 3 cloves garlic Salt and Pepper to taste 3 - 4 cups chopped tomatoes OR 3 - 4 cups chopped roasted red peppers 2 tablespoons capers 20 kalamata olives, pitted and chopped 2 pounds pasta, or 1 pound pasta and 2 - 3 cups veggie noodles

Combine the lemon juice, olive oil and salt in a small container, and have it ready to go in the fridge.

Pin It Ingredients: 1 container of baby kale (about 5 or 6 oz) 1 tbsp combined fresh chopped herbs (I used basil, sage, & thyme) 2 - 3 tsp extra virgin olive oil 2 - 3 tsp apple cider vinegar sea salt / fresh cracked pepper... Continue Reading →

Combine zest, lime juice, (you may need to use a citrus reamer to get enough juice) fish sauce, olive oil, honey, and salt in a mason jar (or similar container) and shake vigorously.

Here's how she does it: In a quart container, stack fresh mozzarella, a slice of tomato, olive oil, salt and pepper, and basil.

Store in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze in ice cube trays and once frozen transfer to zip lock bags for easy access.