Sentences with phrase «tablespoon of oil while»

Not exact matches

While the vegetables are cooking, heat 2 tablespoons of oil in a large skillet and lightly brown the beef on all sides.

While farro is cooking, heat 1 tablespoon of olive oil in a medium sized sauté pan over medium - high heat.

Add another tablespoon of olive oil to the pesto that you'll be using in your dish and mix it, then place it in the refrigerator while you assemble and cook your kabobs.

Add in the 2 tablespoons of olive oil while the machine is still running.

My near black bananas were extra large and soft so the mashing was easy, but I managed to explode most of the butter into the microwave while melting it (oops, won't try that technique again), so I added a bit of oil to make up for the lost butter, and I used a bit of pumpkin pie spice and a tablespoon of Amaretto instead of the recipe spices and bourbon.

While the vegetables are doing their thing, mix your coconut yogurt, 2 tablespoons of mint, lime juice, olive oil and 1 pressed garlic clove in a small bowl.

While tempeh is marinating, toss sweet potatoes with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh.

While the food processor is running, stream in 3 tablespoons of olive oil.

While they are cooking, mix up a dressing using a tablespoon of Pesto Rosso, a drizzle of balsamic vinegar and a glug of olive oil, adjusting the quantities to suit your taste.

While your squash is roasting, trim your brussels and place them in another oven - safe dish, adding a couple of tablespoons of olive oil and some salt & pepper.

While the beets are cooling, heat a Dutch oven over medium - high heat and add 2 tablespoons of olive oil.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

I used the 1 cup coconut oil (I did have to let it warm a but first since it was way to cold to even chip out of the glass jar) an I put in about a tablespoon and a half of vitamin E oil (oops my dog bumped me while I was pouring) but it still turned out fantastic.

Once it's mixed, place over low - medium heat and add in 6 tablespoons of honey and coconut oil while continually stirring.

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

While pasta is cooking, heat 2 tablespoon of olive oil in a large skillet over medium - high heat.

While the potatoes are cooking, heat a tablespoon of oil in a skillet over medium heat and sauté red onion, until soft about 5 minutes.

While the machine is running add the tablespoon of olive oil.

While turning, add the other 2 tablespoons of coconut oil and brown on other side, or until fish is opaque and flakes easily.

Let rest on a cutting board for 5 minutes, while the steak is resting, heat the tablespoon of oil in a non stick skillet over medium heat.

While the squash is roasting, heat the tablespoon of refined coconut oil in a small saucepan over medium - low heat.

- 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.

While the potato mixture simmers, place remaining tablespoon of oil into a small saucepan and place over medium - low heat.

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

Shred about 1/8 cup of aged queso Manchego cheese into the mortar, season with sea salt and freshly cracked black pepper and mix everything together, now slowly drizzle in about 2 - 3 tablespoons of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

While tomatoes cool, heat 1 tablespoon of olive oil in a large saucepan over medium heat.

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium - low heat.

While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.

Begin my making the yogurt aioli first, finely mince 2 cloves of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge

And every once in a while (like days when I've already consumed three servings of peanut butter) I'll replace the peanut butter with 1 tablespoon of coconut oil and 3 tablespoons of powdered peanut butter (which is totally gross as peanut butter but awesome in blended beverages).

While the vegetables are in the oven, finely slice the leek and fry on a medium heat in a large saute pan with 1 tablespoon of olive oil for about 5 minutes until it starts to soften.

While the pasta is cooking, heat 1 tablespoon of canola oil in a large skillet over medium heat.

Place steaks on a baking sheet, drizzle with 2 tablespoons of melted coconut oil (I melt mine in a small oven - safe container while the oven is preheating) and sprinkle with a pinch or two of salt.

I used 4 tablespoons of flax seed each morning in my cottage cheese and flax oil breakfast while I traveled.

To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

When you toast it, it should be easier to blend but if it helps, add a tablespoon of coconut oil while you blend it to make it smooth.

Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge

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.

While noodles are cooking, pour 3 tablespoons of sesame oil into a large skillet and heat to medium - high.

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

While the squash is roasting, massage the kale with the 1 tablespoon of oil for 1 to 2 minutes, until evenly coated.

While cauliflower roasts, coat the bottom of a large pot with remaining 1 tablespoon of olive oil and place over medium heat.

While a heaping tablespoon of spring green matcha green tea powder supplies the antioxidants, cleansers and detox agents, a few drops of lemongrass oil and several mashed sprigs of fresh, organic dill will heal and revitalize multiple layers of delicate face skin.

While the casserole is cooking, heat a small (2 - quart) pot, and add 2 tablespoons of oil.

While the chicken is on the grill, place a deep pan over medium heat with the 1 tablespoon of oil.

Drizzle over one tablespoon of olive oil, to help the tart caramelized slightly while cooking.

While it's blending, gradually pour in the extra virgin olive oil until amalgamated before thinning out with a few tablespoons of water, depending on how thick you prefer it.

While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium - high heat until the mixture begins to sizzle.

While the couscous is cooking, in a large frying pan saute the onion and garlic in a few tablespoons of olive oil and a big pinch of salt.

While cauliflower simmers, coat a large skillet with remaining 1 tablespoon of olive oil and place over medium heat.