Sentences with phrase «only olive i had»

Not exact matches

Instead, Jesus stands on the Mount of Olives overlooking the city and laments, «If you, even you, had only recognized on this day the things that make for peace!»

His reflections on these issues culminate in chapter 11, where the theme of Israel's apistia arises once again in Paul's metaphor about the olive branches broken off the tree: «They were broken off because of their apistia, but you [gentiles] stand only through pistas... But even these, if they do not persist in apistia, will be grafted in, for God has the power to graft them in again.»

Indeed, only the most superficial observer would attempt to describe him without reference to an indeterminate group of persons quite other than him, most of them past, as to Thomas Jenson, buried at Clifton, Texas, or to Lena Nerhaugen, buried in Mt. Olive Cemetery in Chicago.

I wouldn't recommend using olive oil in the recipe as it is generally only used in savoury recipes.

I had actually run out of olive oil and only had a lime infused olive oil which added a bit of extra tang to it!

3 eggs (the original recipe calls for 1 egg, but you'll run out of egg, if you only have 1, so I added two more to dip the olives into)

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

I've only made a couple of tweaks, one to reduce the sugar and the other to substitute the sunflower oil for coconut oil, our oil (along with olive oil) of choice.

I've only had it mashed with olive oil, so I'm eager to try this salad.

The only ingredients that weren't purchased there were the wooden skewers, salad dressing, seasoning, and the kalamata olives, which I buy in bulk from Costco because I have a kalamata olive addiction.

1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon

I don't use oil often but the only ones I have at home are avocado and olive oil.

This is a really easy vegan focaccia bread to make using only 4 simple ingredients once you've made your homemade dough - roma tomatoes, onions, rosemary and olive oil.

I also only had almond meal (trader joes) unblanched, and substituted fresh lime juice for the vinegar and used 1tbsp olive oil, didn't have coconut oil.

(I choose safflower oil over olive oil not only because I had it on hand, but also because it's super subtle flavor would have less impact on an already amazing blend of flavors.)

The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure use much more sugar, white flour and butter rather than olive oil.

The potatoes would be delicious already roasted with olive oil, salt and pepper only, but the zesty crumbs on top makes them extra special and irresistible.

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconut oil.

I didn't have any grape seed oil, so I used only olive oil.

In a pan heat 2 tablespoons of extra virgin olive oil, brown the coriander powder (if you do not like strong flavours, pound the coriander coarsely, let it season the hot oil, and then remove it, so you will only have its delicate aroma).

I only have a regular grater (not a mandoline), so hopefully that'll work... I also don't have a muffin tin so regular baking pan it is... I am just not sure if I am going to use olive oil (I only have EVOO), since you suggest 425 temperature..

You could (technically) eat 10 servings of regular olives for the same amount of calories that you would only get from 1 tablespoon of olive oil!

I have only had olive oil cake once before but it was really delicious and this one looks great!

I have never ever had a Greek salad with lemon or vinegar on it — only olive oil, salt (sea salt preferably) and a good pinch of dried (not fresh) oregano — rubbing while you sprinkle to release the aroma....

«Olive oil is very good for you but some olives have a very low smoke point, and produce small amounts of carcinogens when heated,» nutritionist Dr Glenys Jones told The Telegraph London recently, suggesting we should only use olive oil for salads and not cook witOlive oil is very good for you but some olives have a very low smoke point, and produce small amounts of carcinogens when heated,» nutritionist Dr Glenys Jones told The Telegraph London recently, suggesting we should only use olive oil for salads and not cook witolive oil for salads and not cook with it.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar

Yes, since the recipe is pretty much the same as the Olive Tomato Bread, which only uses wheat flour, I believe that wheat flour would work very well.

As you can tell, I only have one or two cinnamon roll or bread recipes here (salted caramel apple cinnamon rolls, rosemary olive oil bread).

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

I think the only modifications I had made was using some olive oil as well and using coconut sugar which both seemed to work for people, but I bought brown sugar and will try again.

I found that spinach has a high level of water content, so you really only need a little olive oil to meld the sauce together.

The only thing I did different was to use some minced Kalamata olives on the top with the almonds and some goat cheese because I didn't have any gruyere cheese.

I like to substitute some of the olive oil with avocado oil to get a milder tasting sauce but if you have light olive oil, you can use only that.

It seemed like it was probably the only way I'd like olives.

I've tried liners, olive oi, grapeseed oil, but sadly the only thing that seems to keep things from sticking is Pam.

Not only do olives taste delicious, but they also have excellent nutritional qualities, are easy to digest due to their high fibre content and contain plenty of minerals and nutrients.

price wise it wasn't that bad at all either... i only had the oats, coconut butter and olive oil, so i had to buy all the rest, but i just went to sunflower market and bought everything from the bulk bins, so total it was maybe $ 6, which i think is reasonable considering its making like 8 or 10 cups of granola / cereal!

We tried to focus on vegetables, and the entire recipe has only 2 tablespoons olive oil.

I am so in LOVE with the nutty taste of soba noodles right not, and can only imagine how good it would be with olives!

Not only have Carla and Rodolfo created amazing GF pastas, sauces and olive oils but they also offer cooking getaways at an 18th century villa in Tuscany!

Not only have I used the Picholine Extra Virgin Olive Oil in my salads, but I've also used it to roast veggies and pan-fry veggie burgers.

Of course I only had 6 eggs so instead of 1 / 4c of olive oil I substituted a 1 / 2c of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitute.

I've made at least half of the recipes on this site and only use Oliovita delicate and mild olive oil for baking rather than the grapeseed oil and love it.

However if you plan to keep it longer I would probably empty the marinade (after a few days of marinading first) and use only olive oil.

I used to have an old air popcorn machine many moons ago, and my brother, my boyfriend and I used to sit watching movies, eating enormous quantities of air - popped corn.We loved eating healthy food even then, and we only added a bit of olive oil and a pinch of...

The only changes I have made is by using whatever oil I have on hand (olive, canola, vegetable, coconut, etc)

I've also made it the consistency of pesto by using twice the herbs, and only 1/4 cup of olive oil and 1/4 cup vinegar... this way is my favorite.

I only had olive (not canola) oil and molasses (not maple syrup), but those subs worked fine — I think the molasses (plus the raw sugar I used in place of usual granulated sugar) was a strong enough flavor to get rid of the olive oily taste.

These babies are admittedly perfect for blitzing garlic, herbs, nuts, and olive oil, but once you've exhausted your pesto capacity (one can only eat so much spaghetti), what happens next?