Sentences with phrase «spoon of olive oil»

I've been having a tea spoon of turmeric with some black pepper and tea spoon of olive oil as a «tea» for about three and a half weeks now.

Launch — Cook 200 grams of tofu (280 calories) with 2 chopped tomatoes, add a spoon of olive oil and stew for 20 minutes.

Launch — Stew 200 grams of spinach (50 calories) with 200 grams of tofu (280 calories) and a spoon of olive oil.

Lettuce salad is very taste with a spoon of olive oil and juice from a lemon fruit (or vinegar).

I add 2 tsp of vanilla and 2 table spoons of olive oil.

Oil — just 1 - 2 spoons of olive oil but raw in salads, cook with fat pork.

Mix the egg yolk with two table spoons of olive oil.

Same for the term «extra» in, «an extra couple of tablespoons of olive oil on a salad», when Phil knows very well that two table spoons of olive oil contain 240 calories (even though they are all good fat), again, see, http://nutritiondata.self.com/facts/fats-and-oils/509/2.

Now in the small bowl pour 2 table spoons of olive oil, add garlic and rosemary, give it a mix.

Not exact matches

Smash with the blunt end of a wooden spoon or a muddler to infuse the olive oil.

Drain the pasta and add a few spoons of the tomato sauce and a little olive oil to it.

Once the mix is nice and firm (I mean really firm, it can't even be a tiny bit runny — if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.

You need to grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.

Spoon the hummus into a shallow bowl and top with a drizzle of olive oil and some toasted pine nuts.

2 table spoons olive oil, or enough to cover the bottom of the pan.

1 - 2 cloves of garlic 1 table spoon (or more) of tahini Apple cider vinegar Juice of 1 - 2 limes / lemons Olive oil (optional) Salt and pepper

Spoon it into a serving bowl and garnish with a bit more olive oil, chopped roasted red peppers, crumbled feta cheese, maybe a bit of extra crushed red pepper flakes.

We've done pans of homemade cinnamon rolls, salted caramel sauce, flavored olive oil, and painted spoons.

Spoon the scallops and sauce over freshly cooked angel hair pasta that has been tossed with extra-virgin olive oil, salt, freshly ground black pepper and a pinch of crushed red pepper flakes.

To assemble we simply roll the dough out (about 10 inches), brush on a touch of olive oil, add a light sprinkling of parmesan, spoon on the brussels sprout and onion mixture, and then top it all with beautiful dollops of cream cheese.

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Directions: Preheat oven to 350 degrees / Put potatoes and garlic in steamer basket and steam until the potatoes are very soft, about 20 minutes / Drain and set aside / Put salt cod, potatoes, garlic, milk and splash of olive oil in food processor and process until fairly smooth / Season to taste with salt & pepper / Spoon puree into small baking dish / Drizzle with olive oil and bake until golden on top, about 20 minutes.

Grease a 23 cm (9 inch or a bit longer) long loaf pan with olive oil and spoon the 2/3 of the glaze into the loaf pan and spread evenly (reserve the rest for serving).

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Layer everything together rustic style onto a nice big platter and spoon more of the lemon and olive oil dressing all over.

If you don't have a kitchen brush, just drizzle the olive oil and smooth over with the backside of a spoon.

To serve, spoon out some of the fava into a bowl or dish and garnish it with more olive oil, capers, herbs, onions, spices, and a good squeeze of lemon juice.

Then I made a well in the center of the dry ingredients and poured in the water and the olive oil, and mixed with a wooden spoon until the dough came together.

This dish of baked fish & vegetables is little high on liquid thanks to the white wine and olive oil which finally makes a great sauce to spoon it over the baked fish or some toasted bread.

This combination makes a lovely salad with some basil leaves and a spoon of very good quality olive oil, a slick of equally good balsamic vinegar and a grinding of black pepper.

Spoon two tablespoons of the olive oil into a roasting pan and add all the vegetables, tossing them to coat.

Using a spoon push down on the potato mixture until you reach a mashed potato texture, then add 1 cup of Greek yogurt, 1 tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of dried parsley, sea salt and freshly cracked black pepper, mix everything together until well combined

When the edges have begun to crisp up, but the top is still slightly under cooked, tilt the pan, and with a spoon, douse the top of the egg with the hot olive oil collecting in the corner.

5 medium and ripe plum tomatoes, cleaned and cut into halves 1 red bell pepper, cleaned and cut into quarters 50 g peeled almonds, chopped 1 handful of fresh basil, cleaned and chopped 1 garlic clove, peeled and minced extra virgin olive oil, to taste whole sea salt, just enough to taste freshly ground black pepper, just enough to taste half a spoon of muscovado sugar 200 g di semi-wholewheat spaghetti

Dishes like these were meant to be eaten with a spoon, the olive oil taking the place of chicken stock for a quick, healthy lunchtime soup of flash - frozen vegetables and monounsaturated fatty acids.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Using a pastry brush or spoon drizze the slices with the olive oil and herb mixture, coating both sides of each slice generously.

Using a spoon, lightly drizzle the olive oil over everything and bake on the middle shelf of the oven.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Dry Vermouth • 1 Bar spoon green olive juice • 3 - 4 Drops of high quality, fruity olive oil • Rosemary sprig and 1 green olive

Spoon into a shallow bowl and drizzle 1 teaspoon of olive oil on top as well as paprika and pine nuts.

Add 4 tablespoons of olive oil and 1 cup of the liquid, then mix with a spoon into a liquid dough.

Spoon two tablespoons of the reserved clam juice and the remaining garlic olive oil mixture over the pizzas.

Using the back of a spoon, make decorative swirls; sprinkle za'atar spice on top, garnish with chopped parsley and drizzled olive oil.

-- 2 handfuls of kale (roughly rip the leaves away from the stems)-- 1 clove of garlic — tin of cannellini beans — 2 large spoons of parmesan — olive oil — salt & pepper — handful of nuts (whatever you have)

Then I add maybe a TSBP of a healthy oil like olive or sesame, and use a whisk to stir into a cake - like batter, and then add some finely chopped veggies: cauliflower, broccoli, cabbage, green peppers, zuchini, kale or any combination thereof, stir together and then spoon onto a cookie sheet about a half inch apart (I can usually fit 12 to 16 portions onto a large sheet), and bake at 375 degrees for about 25 to 30 minutes.

Using the back of a spoon, spread the olive oil evenly.

To the flour mixture, add the 3 tablespoons of olive oil and the water in a steady stream, mix with a spoon or fork to combine, or mix with the paddle attachment of your stand mixer on low speed.

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

Limit to a cup of panne pasta and load it up with veggies, zucchini, kale, peppers, mushrooms, onions etc. even put on table spoon tomato paste, table spoon olive oil, half cup of water pasta was cooked in and even a quarter cup of wine couple of table spoon of parmesan cheese not bad..