After squash is out of the oven, take a large sauce pan and pour
the other Tbsp of olive oil in to coat the bottom.
Heat
the other Tbsp of olive oil in a heavy pan and sauté the shallots until golden.
Not exact matches
INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or
other mushrooms
of your choice 3 cloves garlic, minced 1 tsp dried thyme 2
tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups
of...
If you have the time, toss the pork chops in a plastic bag with a 1/4 cup
of orange juice and 1
Tbsp of olive oil for a quick marinade while you prepare all the
other ingredients.
lamb or pork tenderloin, cut into chunks peppers, onions, or any
other vegetables you would like, cut into chunks Juice
of 1 - 2 lemons 1/4 cup
olive oil 2 tablespoons red wine vinegar 3 cloves garlic, smashed 1
Tbsp.
Restaurant - style Chicken: Mix together either 3
tbsp sundried tomato puree or basil pesto with 1 sm teacup
of crispy breadcrumbs (Tesco does them in a tub), 4
tbsp freshly grated Parmesan cheese (or 6
tbsp other hard cheese), 1
tbsp olive oil and lemon zest from 1/2 lemon.
For the filling: 4
tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe
of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or
other stout
Tried a new salad the the
other night which has become my new fave: 3 firm avocados, cubed 1 can black beans, rinsed and drained 1 fresh jalapeno, finely chopped 1 cup
of grape tomatoes, halved, or just 1 cup
of freshest possible diced tomatoes 1/2 cup chopped cilantro juice
of one fresh lime 2
Tbsp olive oil 3 tsp balsamic vinegar Combine all ingredients.
3
tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but
other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2
tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2
tbsp finely chopped rosemary 2
tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece
of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1
tbsp whole black pepper 1/2
tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed
Sprinkle with 1 - 2
tbsp of olive oil, coarse sea salt, chopped herbs and optionally
olives or
other toppings your heart desires.
1 - 2 sweet potatoes 2 - 3
tbsp olive oil a few handfuls
of baby spinach (or
other leafy greens) Avocado Pea Mash, for serving sheep feta cheese, crumbled 4 organic eggs salt & black pepper fresh herbs or sprouts
7 - 9 Large Eggs (I used 7 XL eggs, use as many as needed to cover veggies in skillet) 1/4 cup Milk (any type) 1/2 to 1 cup
of Shredded or Grated Cheese (I used Parmesan & Reggiano) 2 - 3
tbsp of desired
oil (I used coconut, you can use
olive or
others)
Ingredients: 2 large portobello mushrooms 1/4 cup
olive oil Juice
of 1 lemon 1
TBSP oregano 1 tsp salt 1/8 tsp pepper Tomato slices Avocado Sunflower sprouts (or
other sprout — broccoli, bean, etc) Cucumber slices Instructions: Remove stems and marinate the portobello mushroom caps in
oil, lemon, oregano, salt and pepper mixture for 30 minutes.
Foods
other than oils can contribute as much or more saturated fat, e.g. adding a can
of coconut milk to a recipe adds as much saturated fat as about 1.5 cups
of olive oil; 1 avocado has more saturated fat than 2
tbsp of olive oil, and an oz
of several types
of nuts and seeds have the almost the same amount as 1
tbsp oil.