Sentences with phrase «remaining teaspoon of olive oil»

Shape into a ball, rub with remaining teaspoon of olive oil, and invert bowl over the top.

Drizzle with the remaining teaspoon of olive oil and sprinkle with the pistachio and tomatillo pieces.

Tuck the asparagus around the fillets and drizzle them with the remaining teaspoon of olive oil.

Add bread crumbs, Italian seasoning, salt & pepper and remaining teaspoon of olive oil.

Pour remaining teaspoon of olive oil into a mixing bowl and spread with your fingers.

Lift out the dough and pour the remaining teaspoon of olive oil into the bottom of the bowl and spread to coat the interior with your fingers.

Not exact matches

and drizzle in the remaining 2 teaspoons of olive oil on the empty side.

Toss the potatoes and garlic cloves in 2 tablespoons olive oil and remaining teaspoon of salt.

Add 1 teaspoon each of salt and pepper and remaining olive oil to the chicken wings and mix well.

Add the remaining 4 teaspoons of olive oil to the pasta along with the lemon juice and stir to coat the pasta.

In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar.

Meanwhile, heat remaining 2 teaspoons of olive oil in a small sauté pan over medium - high heat.

Brush the top of the polenta with a little olive oil and sprinkle with the remaining 1/4 teaspoon chili powder.

In a large bowl, combine the lemon juice, olive oil, garlic, and remaining 1/2 teaspoon of salt.

Coat the pan with remaining 2 teaspoons of olive oil and pour in the batter so that it covers the entire bottom of the pan.

Step 6In a separate small skillet, heat the remaining 2 teaspoons of olive oil over medium heat.

Using the same large bowl, whisk the remaining 3 Tablespoons of olive oil with the lemon zest, the remaining 1 Tablespoon of lemon juice, mustard and 1 teaspoon of the spice mix.

In a small bowl, add the finely chopped cucumber, the remaining 1/2 teaspoon of salt, the smoked paprika and olive oil and stir to combine.

In a large bowl, combine the squash with the remaining one tablespoon of olive oil, the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper and toss to coat.

While vegetables are roasting, whisk together the remaining 2 tablespoons olive oil, 1 teaspoon cumin, lime juice, cilantro, apple cider vinegar and a generous pinch of salt.

Step 3In a small skillet, heat the remaining 1 teaspoon of olive oil over medium heat.

In a medium bowl, add the remaining apple slices, season with remaining tablespoon of olive oil, salt and pepper, and the remaining 1/2 teaspoon of coriander.

On a heavy baking sheet or roasting pan, drizzle a little olive oil and spread over bottom, dump the cauliflower pieces in a pile, drizzle with remaining 2 teaspoons oil, sprinkle with 1/2 teaspoon salt, and mix together well with your hands, coating all pieces of cauliflower.

Heat the remaining 1 teaspoon of olive oil in the same saucepan, and add the onions, carrots, oregano, crushed red pepper, 1/4 teaspoon pepper and ⅛ teaspoon salt.

Add the remaining 2 teaspoons of olive oil and the scallops and cook until golden brown, about 3 1/2 minutes.

Combine the chopped tomatoes, sliced basil, minced garlic and the remaining 1/2 teaspoon of olive oil in a bowl and add salt and pepper to taste.

While falafel patties are baking, rinse out the blender and add the edamame, lemon zest, remaining lemon juice, remaining minced garlic, remaining 1/4 cup of parsley, 1/4 teaspoon salt, 1/2 teaspoon ground black pepper, 2 tablespoons water and 2 tablespoons of olive oil.

In a small mixing bowl, combine the parsley, chives, lemon juice, red pepper flakes and remaining 1 teaspoon of olive oil.

Rub the outside skin of the chicken with the remaining 2 tablespoons of softened butter and 1/2 teaspoon olive oil.

In a large skillet heat the remaining 1/2 teaspoon of olive oil on medium high heat.

In a high - speed blender, combine the tomatoes, almond milk, tomato paste, roasted peppers, coconut sugar, the remaining tablespoon of olive oil, sea salt, and remaining 1⁄8 teaspoon of pepper.

In a bowl whisk together the remaining 1/3 cup olive oil, chipotle chile pepper in adobo, 1/2 teaspoon chili powder, cumin and a good pinch of salt + pepper.

In a blender, combine the reserved cooked onions, remaining 1 teaspoon of olive oil, nutritional yeast, almond milk, salt, and pepper.

While the tofu and vegetables are baking, heat the remaining 1 teaspoon of olive oil in a large skillet over medium - high heat.

To make the vinaigrette, whisk the spicy mustard in a small bowl with the vinegar, olive oil, sugar, salt, pepper, and the remaining teaspoon of dry mustard.

Next add beet juice, remaining tablespoon of olive oil, remaining 1/2 teaspoon black pepper, and teaspoon of sea salt.

While the tofu and vegetables are baking, heat the remaining 1 teaspoon of olive oil in a large skillet over medium - high heat.

Make the creamy pasta sauce: Combine boiled asparagus stalks, zest and juice of two lemons, almond milk, one tablespoon of olive oil, and the remaining teaspoon each of salt, pepper and garlic powder in a food processor or blender.

Top each with 1 teaspoon of remaining cucumbers, 1 tablespoon of reserved tomato water, 3 drips of extra-virgin olive oil and a pinch of fresh herbs.

Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar.