Sentences with phrase «sage oil in»

Not exact matches

A lawsuit filed Monday claims the Trump administration ignored policies meant to protect the greater sage grouse when the government sold oil and gas leases across 475 square miles (1,230 square kilometers) in Montana, Wyoming, Utah and Nevada.

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.

Place pork in bowl and add salt, pepper, sage, onion, coriander, sugar, red pepper and olive oil.

In a small bowl, add the cubed bread, drizzle with olive oil and add the chopped sage and rosemary.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

Fry sage leaves in oil for 1 minute on each side, removing to a paper towel to dry.

1 whole bone - in turkey breast (about 5 lb) 1 lemon, sliced 1 sm navel orange, sliced 10 leaves fresh sage 3 c reduced - sodium chicken broth 2 Tbsp olive oil 2 Tbsp all - purpose flour 1 Tbsp unsalted butter

In a small bowl, combine 1 Tablespoon of olive oil, rosemary, sage, garlic, salt and pepper.

In large soup pot, swirl olive oil and saute garlic and sage for 3 minutes.

WHISK the honey, vinegar, oil, sage and peppercorns together in a mixing bowl.

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In a small dish, combine 2 tablespoons of extra virgin olive oil with a teaspoon of thyme leaves, parsley and crushed rosemary leaves, 1/2 teaspoon each of rubbed sage, black pepper and sea salt.

Heat the last tablespoon of oil in the skillet and fry the sage leaves for about 30 seconds, until crisp.

In a large bowl, combine the onions, garlic, and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.

Let the sage fry in the butter / olive oil mixture 4 - 5 min.

We used sage in our pumpkin risotto recipe and basically fried it until crispy in the olive oil.

In a small skillet heat enough olive oil to fry the sage leaves, cook about 30 seconds on each side, or until crisp.

Combine squash, 1 tablespoon oil, sage, whole unpeeled garlic cloves, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat.

In a small sauce pan, heat oil on medium, add sage leaves and cook for about 1 minute until crispy, turning over once.

2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper

Combine the sage, garlic and oil in a saucepan and sauté on medium - low heat for several minutes, until the garlic is golden.

Combine thyme, sage and Italian parsley in olive oil and set aside (you will rub this herbed olive oil over the bird after you have stuffed it).

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon coarse salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled if using)

The buzzy breakfast guru (known for her heart - shaped smoothie bowls) has traveled the world in search of the most powerful way to start the day, so you can trust she's come up with some pretty legit stuff (sage and oil pulling included).»

The research has been highlighted in many publications including the Food Chemistry Journal (www.elsevier.com) titled «Comparison of the phenolic - dependent antioxidant properties of coconut oil extracted under cold and hot conditions» by Prof. Kapila Seneviratne, Chamil D. Hapuarachchi and Sagarika Ekanayake; Food Science and Technology of Sage Publications titled «Antioxidant activities of the phenolic extraction of seeds and seed hulls of 5 different species»; International Journal of Food Science and Technology of the United Kingdom; and the International Food Research Journal of Malaysia.

Stir the soy sauce, lemon juice, olive oil, garlic powder, thyme, sage, and pepper together in a shallow dish.

3 tablespoons extra-virgin olive oil 1/2 cup finely chopped red onion 1/4 teaspoon coarse sea salt 1/8 teaspoon cayenne pepper 1 large clove garlic, minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup water 1/4 cup red wine vinegar 1/4 cup pomegranate molasses 3 tablespoons freshly squeezed lime juice 2 tablespoons tamari 2 tablespoons tomato paste 1 - 3 tablespoons chopped chipotle chili in adobo sauce 2 teaspoons minced fresh sage

ingredients OVEN - BRAISED PORK CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)

Marinate the quail: In a medium - size mixing bowl, combine the sage, parsley, rosemary, lemon zest, chile powder, salt, black pepper, garlic, serrano chiles and olive oil.

Step 2 - Heat half of the oil and butter in a 12 - inch heavy skillet (2 inches deep) over moderate heat until and add bacon, sage and rosemary and cook for 2 minutes.

I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.

Since we also wanted black eyed peas, we used a can of black - eyed peas and lightly sauteed them in coconut oil along with some granulated garlic, granulated onion and dried sage.

Combine the olive oil, rosemary, garlic, sage, lemon zest, salt, and 1/2 teaspoon of the black pepper in a small bowl.

1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons finely chopped fresh sage Grated zest of 1 lemon 1 teaspoon coarse salt 1 teaspoon black pepper 2 bone - in, skin - on chicken breasts (8 to 12 ounces each) 1/2 small green cabbage, core intact, cut into 4 wedges 4 slices Whole30 - compliant bacon 4 teaspoons fresh lemon juice

Whisk in 1 tablespoon of the oil and 1/4 teaspoon of the sage.

1 pound small red beans 2 tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green peppers chopped 3 stalks celery, chopped 2 bay leaves 1/2 teaspoon ground sage 1 teaspoon dried oregano 2 chipotle peppers (from canned chipotles in adobo), finely chopped 1/4 teaspoon cayenne pepper 3 cups vegetable stock 2 - 3 cups water 1 tablespoon vegan and / or gluten - free Worcestershire sauce 1/2 cup chopped scallions, for garnish Cooked rice, for serving Tabasco sauce, for serving

Dregs - of - cabinet walnut pesto — ready by the time your pasta has cooked: Toast walnuts in pan; crush garlic and sage (fresh or dried) in mortar + pestle; add walnuts to crush, then stir in olive oil, salt, and grated Parm to blend.

Heat oil in a pan over medium heat and lightly pan fry the sage leaves until aromatic and just starting to get darker.

Meanwhile, in a large pan over medium - low heat, gently warm 2 tablespoons ghee / oil with a few fresh sage leaves.

3 tablespoons olive oil 2 pounds stew meat, in 1 1/2 - inch chunks Kosher salt and freshly ground black pepper, to taste 1 sweet onion 1 carrot 1 celery stalk 2 tablespoons tomato paste 1/2 cup red wine 1/4 cup red wine vinegar 3 — 5 cups water or beef stock 1 sprig rosemary 1 sprig thyme 1 sprig sage 2 cinnamon sticks Orange zest 1 tablespoons parlsey

2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly

Drizzle the olive oil on top of the veggies and mix in the sage, thyme, rosemary, salt, and pepper.

Also, I made a loaf recently using basil / oregano flavored oil with rosemary, sage, and garlic mixed in.

Add the oil to the pan; stir in the onions, celery, garlic, thyme and sage and cook over medium - low heat for 15 minutes.

* 4 1 1/2 - to 2 - inch - thick bone - in heritage pork rib chops * 2 teaspoons coarse kosher salt * 2 teaspoons chopped fresh thyme * 1 teaspoon finely chopped fresh rosemary * 1 teaspoon freshly ground black pepper * 2 bacon slices, coarsely chopped * Olive oil (optional) * 4 cups thinly sliced leeks (white and pale green parts only; about 3 large) * 3 garlic cloves, minced * 1/4 cup brandy * 1 cup low - salt chicken broth * 2 teaspoons finely chopped fresh sage * 2 tablespoons Dijon mustard * 1/3 cup crème fraîche or sour cream

+ Cook onions and sage in oil until brown.

Next, add in the chopped butternut squash and give it all a squick stir just to coat the butternut squash with oil, then add in all of the vegetable broth and chopped fresh sage.

You could use cleary sage oil which is similar in scent, but actually aids in production.

The plans don't ban oil and gas drilling, but restrict them in certain areas that have been identified as critical to the sage grouse.