Sentences with phrase «olive oil you need»

Can you comment on the amount of olive oil needed for this recipe?

The amount of lemon juice and olive oil needs to be at least doubled, plus add salt and pepper.

Maybe I skimped on the olive oil needed during roasting.

The olive oil needs to be light in colour and texture / flavor.

if i can, how much olive oil i need?

So, adjust the amount of extra virgin olive oil you need to add as a dressing to balance this out.

So, adjust the amount of extra virgin olive oil you need to add as a dressing to balance this out.

The good news about this «in vitro» or test tube study is that researchers believe that the amount of olive oil needed to prevent cancer is easily achievable in «in vivo» or real life doses!

I've found you can in fact use pure coconut oil, no olive oil needed at all, as long as you start mixing really slowly, in very short little bursts of about 1 second each, giving it time to settle before the next one.

Not exact matches

As if you needed more excuses to eat as if you live on the Mediterranean (olive oil, pasta, hummus, tomato, and cucumber salad — what's not to love?)

With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they're really tender.

Oh, literature indicates that olive oil is more nourishing that coconut oil and not comedogenic, so great for when body or face is in need of extra nourishing.

They also won't need olive oil as they release their own oil when heated.

The olive oil is only listed twice as you need some to prepare the veggies with first, and then more in the dressing.

If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones) into small pieces and place them in a tray with lots of olive oil plus the chilli flakes, salt and pepper.

They will turn out perfectly without the coconut oil as they're already nice and sticky thanks to the dates so you may not need the olive oil.

You need to grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.

Hi Sam, I found that you need this amount of olive oil to make sure that the mash is super smooth and creamy however you can always use slightly less if you prefer.

Hi — it's 5 for the dressing, (as it makes quite a large amount) and then you need olive oil for cooking the veggies.

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

About 5 - 8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and sliced them into pieces though.

I had a pound of cauliflower florets that I needed to use, so I tossed them with four small, smashed garlic cloves, a teaspoon of cinnamon, a half teaspoon olive oil, and three cinnamon sticks (short and fat).

Just add the oil from the can to your salad — no need to drain since you'll be adding more olive oil anyway.

I was already eating loads of coconut oil, flax oil, olive oil, nuts and seeds, but my body needed more.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

I needed a little more dressing so I just added a garlic / olive oil one I had.

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.

for the lentils: a few tablespoons of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)

That made all the difference and counteracted the olive oil, the balsamic vinegar gives it a needed edge otherwise it would all be sweet and bland.

Toss the cut potatoes with the olive oil and season with salt and pepper (you may need to do this in two batches).

Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed

7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce

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

All you need to do is drizzle your favorite pieces of salmon with olive oil, grate a few cloves of garlic (if you cut that corner with ground garlic, I won't tell a soul), spread the garlic over the salmon, sprinkle with salt and pepper, and then finish with a piece of fresh dill.

Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)

You'll Need — 2 pounds chicken thighs, diced — 1/2 teaspoon kosher salt — 1/4 teaspoon black pepper — 1/2 teaspoon garlic powder — 1 — 24 - ounce jar marinara sauce — 1/2 cup shredded Parmesan — 1 - 1/2 cups shredded mozzarella cheese — 1 cup panko, toasted — 2 tablespoons olive oil — 1/4 cup fresh herbs (parsley, basil, oregano, etc.), chopped

Add more olive oil if you need to and pulse again, repeating until you have the consistency that you want; the pesto should be thick, but just barely «pourable».

Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.

For both versions you need: -1 bunch dinosaur kale (also called Tuscan kale)- about 8 large brussels sprouts -1 / 4 cup olive oil

Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it.

sea salt 1/4 cup olive oil 1/4 cup water, as needed 1 Tbs.

You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese

In the same skillet, add shrimp (and more olive oil, if needed) and cook for 3 - 4 minutes on each side, or until heated through and pink.

Add more olive oil as needed until you reach the desired consistency.

Repeat with the other half and another tablespoon of olive oil, if needed.

For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive oil 1/4 cup water (more as needed to thin sauce) Salt and pepper to taste

Add in the olive oil, cilantro, oregano and salt and continue to process, scraping down the sides as needed.

The flavours of sweet potato, sage and walnuts go so well with the almond feta and while I was debating what kind of dressing to put with this it dawned on me that with all those strong flavours all this salad really needed to finish it off was a simple drizzle of good quality extra virgin olive oil.

In the ricotta tart we are making today, we need to whisk together ricotta, Romano cheese, olive oil, lemon juice, nutmeg and pepper.

You may need to add more olive oil, a little at a time, until the mixture becomes a smooth pesto paste.