Pour
a small bit of olive oil in the bottom of the large bowl and place the dough ball back into bowl.
Drizzle
a small bit of olive oil in large bowl.
Not exact matches
< 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.
Warm a little
bit of olive oil in a
small frying pan over a medium - high heat.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin
olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2
small / medium potatoes, cut into
bite - size pieces (substitute with carrots for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata
olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
Ingredients: 2 T
olive oil / 2 - 3 ripe tomatoes, cut into quarters / Handful
of green beans, cut into
bite - sized pieces / 5 - 6
small new potatoes, cut in half or quarters / 4 oz.
It does include a
small amount
of olive oil, and I sprinkled a tiny
bit of parmesan cheese on top.
Small pieces
of cauliflower are roasted in the oven with a wee
bit of olive oil and garlic, then tossed in Parmesan cheese — like Garlic Parmesan Roasted Cauliflower recipe.
1 tablespoon
olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight
of fresh broad beans or 250g frozen 75g green
olives, pitted 500g cod fillet, cut into
bite sized chunks — not too
small or the fish will fall apart when cooking Juice
of 1/2 lemon Black pepper Fennel fronds to garnish
Ingredients 1 garlic clove, peeled a pinch
of whole sea salt a pinch
of white pepper a pinch
of chili powder 6 - 8 tablespoons extra virgin
olive oil juice
of 1 lemon fresh thyme leaves, to taste fresh oregano, to taste 250 - 300 g plain seitan, broken into
small,
bite - sized chunks Makes 2 servings (or more if -LSB-...]
Wash your hands, coat with a
bit of olive oil, then roll the chicken into 1 - inch balls (slightly
smaller than golf balls).
One large head
of organic cauliflower, washed and cut into
bite - sized florets One pound or more
of small red potatoes, skin on — washed and quartered Spray coconut or
olive oil Salt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems re
olive oil Salt
Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems re
Olive oil 1 inch piece
of fresh ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2 teaspoon
of ground turmeric powder 1/4 teaspoon or less
of ground cayenne 1/4 teaspoon
of salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed
But if the greens are young and tender — arugula, or spinach, or very young kale — they won't be hard - cooked with garlic and a lot
of olive oil but briefly sautéed in a
small bit of oil and sprinkled with sherry vinegar and turned onto plates for a warm salad.
1
small head
of Cauliflower, cut into
bite size florets 2 tablespoons gluten free tamari, divided 1 tablespoon extra virgin
olive oil 1/4 cup each pumpkin, sunflower and sesame seeds 3 stalks curly green kale, stems removed and leaves roughly chopped 1 pear, thinly sliced 1 cup cooked black rice
Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves
of garlic, diced 2 chicken breasts, cut into
bite sized pieces 1 jar
of Trader Joe's Mojito Simmer Sauce 1 can
of corn, drained (I used 8 oz frozen corn) 1 can
of black beans, drained 1 tablespoon
of Caribbean seasoning (I used 1 tbsp
of Jamaican Jerk Seasoning) 1/3 cup
of Bacardi 151 Rum (or any rum
of your choice)(I used Jamaican Appleton Estate) 1 pinch
of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in
small amount
of olive oil.
Drizzle each plate with a
small amount
of your best
olive oil and balsamic vinegar, and a little
bit of freshly ground pepper.
Since you're making a sort
of gravy here, there are all sorts
of delicious things you can add to the reduction sauce as it cooks to flavor it: fresh or dried rosemary, fresh or dried thyme, finely minced garlic or onion, a teensy splash
of balsamic vinegar or lemon juice, and even a
small bit of butter or
olive oil and flour to help the sauce thicken as it reduces.
I am going with
olives, nuts, avocado, estra virgin
olive oil, seeds, and a little
bit of yogurt, kefir and
small portions
of meat until it becomes clearer to me.
While the tomatoes soak, cook the onions in a
small pan with a little
bit of olive oil until they begin to look brown and smell awesome, like 5 - 8 minutes.
If you want to doctor it up as a salad - dressing swap, mix it with a
small amount
of pomegranate juice, a
bit of olive oil, minced garlic, and salt and pepper.
Try chopping them up really well and sautéing them with a
small bit of butter and
olive oil.
Serves 4 2 tbsp flat - leaf parsley, finely chopped 1 red chilli, finely chopped 1 lemon, finely grated zest and juice 200g fresh white crab meat, picked over carefully to remove any remaining
bits of shell 1
small celeriac, peeled and shredded or coarsely grated (600g prepared weight) 3 tbsp crème fraîche 2 tbsp extra virgin
olive oil, plus extra to serve 2 large, thick slices sourdough, halved 1 garlic clove, halved