Quick Tip: This is the reason I often shoot
a tablespoon of olive oil if I get a headache.
Taste and add
another tablespoon of olive oil if desired, and add more sea salt to taste if necessary.
Add
another tablespoon of olive oil if the mixture is still coarse, and puree until smooth.
You can throw in a couple
tablespoons of olive oil if you have cholesterol issues, blood sugar issues.
Not exact matches
2
tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves
of garlic diced 1 lb ground beef 3 small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2
tablespoon paprika 1/2 teaspoon cayenne * omit
if sensitive to heat 1/2 teaspoon tomato paste
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...)
if desired, optional Salt and pepper to taste
1 onion, peeled and halved (
if using slow cooker) or chopped (
if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2
tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon
of paprika 1 tbsp
olive oil freshly squeezed lemon, to taste
* 1
tablespoon olive oil * 1
tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more
if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two
of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe
if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1
tablespoon of olive oil Mushroom Filling -
olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2 cup (250 ml)
of heavy cream - salt & pepper to taste - 1 cup (128g)
of ricotta Carbonara - 2 chicken breasts -1 cup
of blanched peas -4-6 slices
of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
Deconstructed Hummus Salad 1 garlic clove, minced 3
tablespoons extra virgin
olive oil 3
tablespoons tahini 1 - 2
tablespoon lemon juice (start with a
tablespoon, add more to taste
if needed) 1
tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package
of mixed greens (note: I also had about 2 cups
of leftover red kale and used that as well) 2
tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled
if you're feeling fancy) 3
tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4
of it) Juice
of half a lemon
Drizzle the salad with the last
tablespoons of olive oil, lemon juice and extra salt and pepper,
if it needs it.
Ingredients 1
tablespoon butter (or
olive oil if you prefer) 1/2 to 1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment
of your choice) 1/4 cup grated (or shredded) cheddar cheese (or other cheese
of your choice)
Repeat with the other half and another
tablespoon of olive oil,
if needed.
INGREDIENTS — per person 2 eggs (free range, grass fed,
if possible) 2
tablespoons of milk (coconut or almond) 1/2
tablespoon olive oil 1 sprig...
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free
if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed
oil (
olive oil, melted coconut
oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
If the aillade is too thick (it should be thick, but still runny), add an additional
tablespoon or two
of olive oil.
Drizzle the remaining 1
tablespoon of olive oil over the pasta, stir, and season with salt and pepper
if needed.
What's in it: 2
Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk
of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1
tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2
Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added,
if possible) 14 oz water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to taste
2
tablespoons extra virgin
olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded
if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
In a pan heat 2
tablespoons of extra virgin
olive oil, brown the coriander powder (
if you do not like strong flavours, pound the coriander coarsely, let it season the hot
oil, and then remove it, so you will only have its delicate aroma).
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole -
olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (
if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2
tablespoon mayo - 1/2
tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2
tablespoons of honey - 1
tablespoon of apple cider vinegar - salt to taste
* 2
tablespoons organic butter * 1
tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful
of herbs, chopped (
if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2
tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin
olive oil 1 cup
of cooked black soybeans, rinsed (
if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata
olives 1 red bell pepper, roasted, peeled and diced 2
tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2
tablespoons fat - free feta cheese
If you don't have lemon
oil you can substitute with a
tablespoon of extra virgin
olive oil and a couple
of teaspoons
of lemon juice.
If needed, add a few more
tablespoons of avocado, or
olive oil and toss.
- 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.
* 1 head
of California endive (I used red), ends trimmed off and chopped * 1 big handful
of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half
if they are large), plus 1 - 2
tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces
of naturally smoked wild smoked, chopped * 1 - 2
tablespoons of finely chopped red onion * 2
tablespoons avocado
oil or
olive oil, plus more to taste * freshly ground black pepper
* 2
tablespoons olive oil * 1
tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination
of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled
if very soft, like feta, or roughly chopped
if harder, like provolone or fresh mozzarella)
5 cups rolled oats, preferably thick - cut (
if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin
olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest
of one organic orange 2 teaspoons vanilla paste, or 1
tablespoon vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
5 ears
of corn in husks 5
tablespoons diced morels (or other wild mushrooms, rehydrated
if dried) 1/4 cup
olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2
tablespoons minced cilantro 1
tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
Slowly add in 1 - 2 more
tablespoons of extra-virgin
olive oil if a creamier texture is desired.
If too thick add more
olive oil or a few
tablespoons of water.
4
If you want to have it cold, you can just leave it as it is, but if you prefer it warm, I would put 1 tablespoon of olive oil in a pan and leave it at medium heat for 10», is amazing how the flavour changes, so deliciou
If you want to have it cold, you can just leave it as it is, but
if you prefer it warm, I would put 1 tablespoon of olive oil in a pan and leave it at medium heat for 10», is amazing how the flavour changes, so deliciou
if you prefer it warm, I would put 1
tablespoon of olive oil in a pan and leave it at medium heat for 10», is amazing how the flavour changes, so delicious.
for the polenta: 6 cups
of stock (vegetable or chicken, preferably homemade) 1 cup
of polenta 1 - 2
tablespoons of olive oil salt * may not be necessary
if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed)
olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
The recipe does call for bacon (pastured and preservative - free,
of course), but
if you don't do bacon, feel free to leave it out and cook the Brussels sprouts in 2
tablespoons of olive oil instead.
Tuck in some bay leaves, peppercorns, and a cinnamon stick
if you'd like and drizzle in the 1
Tablespoon of olive oil.
1 - 2
tablespoons olive oil 1
tablespoon red curry paste (or more
if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Here's a quick version
of what I'm thinking,
if you can't wait and want to experiment right away: I'd omit the garlic, reduce the salt to a pinch, reduce the lemon juice to around one
Tablespoon, and replace the
olive oil with a more neutral
oil.
If the pasta seems dry before serving, you can stir in another
tablespoon of olive oil.
Add a
tablespoon of olive oil, or more to coat your pan, and add onion and celery (
if using).
3
tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3
tablespoon + more
if you need it
olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful
of fresh parsley or 2
tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces
of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3
tablespoon apple cider vinegar
If you like just use 1
tablespoon of olive oil instead
of two and perhaps less chicken and more veggies.
Add the onion to the skillet with the bacon fat and cook over low - medium heat until well caramelized, 10 - 15 minutes (
if leaving the bacon out
of the salad, cook your red onion in a couple
of tablespoons of olive oil instead).
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5
tablespoons olive oil, divided * 6 white or red (or a combination
of the two) heads
of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful
of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more
if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
*
If you don't have any parchment paper on hand mix together 1 cup minus 2
tablespoons of water and add 2
tablespoons of olive oil.
Ingredients: 3
tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3
tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1
tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock,
if you must — or water,
if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock,
if you have any 1 bay leaf salt and freshly ground pepper to taste 2
tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
*
If you want an
oil - free recipe, replace the
olive oil with half an avocado and a few
tablespoons of water.
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half
if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3
tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2
tablespoons olive oil, plus more to taste * 1
tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
After making sure leaves were relatively dry I sprinkled the bowlful with about 2
tablespoons of olive oil (and a tiny smidge
of truffle
oil if you have it), a pinch
of salt and 1 finely chopped garlic (garlic powder would be fine, maybe better).