Sentences with phrase «oregano oil in»

In addition, take oregano oil in capsule form — it's a natural antibacterial and is relatively sparing of your good bacteria.

I have been trying a drop or two of oregano oil in a bottle with some juice and water.

Put a few drops of oregano oil in tea or water and drink it.

Use two to three drops of oregano oil in water with fresh squeezed lemon and drink this three times a day.

try mixing some oil of oregano oil in the mix for a healing effect but do it in small samples to get a effect your satisfied with.

Not exact matches

Following the success of Wendy's pretzel bun and brioche bun, McDonald's is testing its own brioche bun in Australia and a focaccia bun made with olive oil, rosemary, and oregano in India, which it it marketing as a healthier alternative.

Once the aubergines have sweated and been rinsed, place them in a baking tray with olive oil, salt and a sprinkling of dried herbs — I like oregano and rosemary.

4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil

In a large bowl, use a hand mixer to whip the feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper.

Place the fish pieces in a shallow glass pan and toss with the lemon juice, garlic, habanero, salt, olive oil, and oregano.

paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).

To change it up a little bit, you can marinate them in a bit of olive oil, garlic, oregano and a myriad of other spices / herbs before adding them to the grill.

In a medium bowl, mix together canned tomatoes, sun - dried tomatoes, garlic, olive oil, and oregano.

The shelled shrimp are tossed in a simple mixture of olive oil, oregano, salt and pepper, and sautéed briefly in a skillet.

Use cilantro in peanut oil for Thai or Asian dishes, and basil, oregano and garlic in extra virgin olive oil for your Italian recipes.

(1/2 cup olive oil, 1/4 cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).

To prepare chicken souvlaki, I start by mixing marinate ingredients, oregano, garlic, lemon, olive oil, parsley, chili flakes, and cumin powder in a bowl or a seal - able plastic bag.

In a small bowl, whisk together the oil, 1 tablespoon chipotle, half of the lime zest, half of the lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne.

Just olive oil, lime juice, lime zest, chipotle in adobe sauce, salt, pepper, garlic powder, onion powder, oregano, cumin and cayenne.

In a small bowl, stir to combine the citrus zest, garlic, dried oregano, red pepper flakes, salt, and avocado oil.

I've been serving it with local greens dressed in olive oil, red wine vinegar, oregano, garlic, salt and pepper.

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

In a large bag, combine the mined garlic, oregano / rosemary, wine, and vinegar, and 1 tablespoon olive oil.

Combine drained tomatoes, oil, garlic, oregano and salt in bowl.

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

The next day, rinse all the salt water off the veggies, add them to a large jar, combine some oregano and oil in a bowl, pour it over the veggies in the jar and let it sit in the fridge for a couple days (at least two).

You know, some olive oil, garlic, oregano, and this marinara sauce in pan for 5 minutes... then over a bowl of fettuccine... means dinner is ready!

In Greece, Greek salads do not have lettuce, instead they are made with fresh cucumber, tomatoes, bell pepper, olives, red onion, oregano, lemon juice, olive oil, and fresh feta — delicious!

- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.

Process yogurt, feta, mint, oregano, oil, garlic, zest, and juice in a food processor until smooth.

In a food processor, combine cilantro, parsley, oregano, garlic, red wine vinegar, olive oil, salt, pepper and crushed red pepper flakes.

To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.

The onions, peppers and garlic were sautéed in oil until tender and then the tomatoes with juice, thyme, oregano, cumin, paprika and bay leaf were added.

FOR THE CHICKEN Whisk together garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano and salt and pepper in a medium bowl.

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

Portlock smoked pink salmon (the large fish on the board in the center) Ruby Bay smoked salmon in sriracha, lemon pepper and pastrami Ruby Bay hot smoked keta salmon Blue Hill Bay herb smoked salmon Ruby Bay teriyaki salmon jerky Milas oloves in chili oregano, basil garlic, chili garlic and lemon rosemary Lucini Itali lemon flavored olive oil Brooklyn Brine Pickles in spicy maple bourbon Kozlowski Farms jalapeno jam Eden stone ground brown mustard Altius black sea salt Baked in Brooklyn honey mustard breadsticks Absolutely gluten free crackers

-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls

In another oven dish mix together the chopped onions and brown mushrooms, garlic, oregano, pepper and olive oil.

In a medium bowl add a can of diced or pureed tomatoes, add 1 teaspoon oregano, 1 teaspoon basil, a sprinkle of salt, tablespoon of olive oil and stir to combine.

Mix lemon juice, oil, vinegar, garlic, oregano, salt and pepper together in a bowl.

In a medium bowl gently toss together tomatoes, salt, oregano, chopped fresh basil leaves and olive oil.

In addition to avocado oil, Primal Kitchen ® Greek Vinaigrette features organic oil of oregano, which has an exceptionally high ORAC score (oxygen radical absorbance capacity).

In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano, basil, salt and pepper to taste, cook on medium for approximately 10 minutes.

In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.

In a medium bowl, toss shrimp with 1 tablespoon olive oil, paprika, oregano, and lemon zest and juice.

First, make the oregano sauce by combining the olive oil oregano, parsley, garlic, and salt in a food processor.

1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish

In a large bowl, toss together the zucchini, eggplants, red and yellow peppers, onion, garlic, 1/2 cup olive oil, dried oregano, salt and pepper.