Spread 1
tablespoon vegetable oil on a rimmed baking sheet and put it in the oven.
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.
2
tablespoons peanut or
vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups
vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is
On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
2
tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left
on Flour for dredging 3 eggs, separated 1
tablespoon water 3
tablespoons flour 1/4 teaspoon salt
Vegetable oil for frying
4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems
on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3
tablespoons flour 1
tablespoon water 1/4 teaspoon salt
Vegetable oil for frying
1
tablespoon unsalted butter 1
tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or
vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere
on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Heat a wok or heavy frying pan
on medium high and add a
tablespoon of peanut or
vegetable oil.
Follow the basic recipe instructions
on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2
tablespoons cinnamon, 1/3 cup
vegetable oil, 1/4 cup sugar, salt and pepper to taste.
for the lentils: a few
tablespoons of olive
oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade
vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending
on how flavorful your broth is)
On a large sheet pan, toss mushrooms and eggplant with 2 - 3
Tablespoons olive
oil to coat and dust with 2 - 3
Tablespoons za'atar until all the
vegetables are lightly coated.
1
tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had
on hand was a reasonable substitute) 1/4 water, if using yogurt
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.
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated
on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1
tablespoon cumin seed 2
tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild
vegetable oil for frying, such as sunflower
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going
on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2
tablespoons minced fresh cilantro 1
tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs
vegetable oil for grilling
What's in it: 2
tablespoons coconut
oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending
on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium
vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.
1
tablespoon olive
oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or
vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1
tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes
on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
4 chiltepíns (or more, to taste), crushed 8 to 10 cloves garlic, chopped 1/2 onion, chopped (optional) 1
tablespoon vegetable oil or butter 2 cups boiling water 1 thin flour tortilla, heated
on a griddle until crisp
10 cloves garlic 1/4 cup
vegetable oil 2
tablespoons soy sauce (Kikkoman preferred) Trim the heads of the prawns by removing the feelers but leave the heads
on.
Add 1
tablespoon vegetable oil, 1
tablespoon curry powder, the coriander stalks, onion, garlic and ginger, then pop the lid
on and cook for 2 minutes, or until lightly golden, stirring occasionally.
In a separate pan, put two
tablespoons of
vegetable oil, pour in the chilli puree, and cook
on a low heat.
A slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1
Tablespoon onion, chopped very fine 1
Tablespoon chopped parsley 1 egg 1
Tablespoon extra virgin olive
oil 3
Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread
on a plate (processed about 3 - 4 large Italian bread slices)
Vegetable oil
1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3
Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2
Tablespoons Brown Sugar 2
Tablespoons Cornstarch 1
Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces
On The Diagonal 3
Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
* 2
Tablespoons vegetable oil * 3/8 cup (6
Tablespoons) finely chopped shallots * 1 Serrano pepper, cut into very thin rounds * 1 pound carrots, peeled and cut
on the diagonal into 1 / 4 - inch rounds * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon ground fennel (I ground whole fennel seeds in my coffee / spice grinder) * 1/4 teaspoon cayenne pepper * 1/4 teaspoon turmeric * 1 spring fresh curry leaves, approximately 12 - 15 leaves * 1/2 teaspoon salt * 1 cup coconut milk * pepper to taste
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.
1 - 2
tablespoons Sriracha (depending
on desired spiciness) 2 teaspoons honey Juice of 1 lime 1
tablespoon vegetable oil 1 teaspoon minced fresh ginger 1 garlic clove minced 2
tablespoons chopped fresh cilantro, plus more for serving 1 teaspoon kosher salt 1 pound extra large shrimp, peeled and deveined
When it's hot, add 1
tablespoon vegetable oil and the tofu, in a single layer if possible, and cook, stirring occasionally until the tofu is golden and crisp
on the bottom, 3 to 5 minutes.
Ingredients: 10 chicken wings (already cut and sectioned) 1
Tablespoon salt 2
Tablespoons Bigfat's 3o8 Hot Sauce (more or less depending
on how spicy) 3
Tablespoons margarine (I prefer Brummel & Brown
Vegetable Oil and Yogurt Spread.
To fry the burgers, heat the 3
tablespoons of
vegetable oil in a medium to large frying pan and cook the burgers over a medium heat for about 2 minutes
on each side, or until golden brown all over.
* 2
Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending
on your heat tolerance / preference), thinly sliced * 3
Tablespoons fish sauce * 2
Tablespoons palm sugar or brown sugar * 1
Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet of your choice * 6 - 8 green onions, sliced
on the diagonal into approx 1 / 2 - inch lengths
Toss the
vegetables with 2
tablespoons oil and place them
on the baking sheet with the cut sides down, sprinkle with salt and pepper.
Pin It Ingredients: 1
tablespoons vegetable oil 2
tablespoons whole - grain mustard 1 1/2
tablespoons packed light brown sugar 1/2
tablespoon cider vinegar 2 medium onion, cut into 1 - inch wedges 7 medium carrots, cut 1 - inch thick
on the diagonal 1
tablespoon butter... Continue Reading →
6 cups peeled and chopped root
vegetables (I used 4 parsnips, 1 turnip, and 1 sweet potato — carrots and rutabagas are
on the list for next time) 3
tablespoons olive
oil Leaves from 4 sprigs of fresh thyme Salt and pepper
Place the chopped root
vegetables on the pan, drizzle with three
tablespoons of olive
oil, and sprinkle with salt, pepper, and thyme leaves.
1 teaspoon
vegetable oil 1 pound chicken breasts, bone - in, skin -
on, trimmed of excess fat and skin salt and pepper 4
tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting
on a pasta roller, blanched as described here)
We tried to focus
on vegetables, and the entire recipe has only 2
tablespoons olive
oil.
ingredients QUINOA RISOTTO WITH ZUCCHINI AND TOMATOES 3
tablespoons olive
oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated
on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups
vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes (halved)
1
Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1
Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks celery (about 1/2 pound), sliced
on an angle into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and sliced
on an angle into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
Water as needed with 2 teaspoons salt 1 1/2 pounds peel -
on russet potatoes 2
tablespoons vegetable oil 2 medium onions, thinly sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled eggs, peeled and sliced 1/4» thick 4
tablespoons butter melted ⅛ teaspoon freshly ground pepper, or to taste salt, as needed 1 teaspoon sweet Hungarian paprika, plus as needed for garnish Chopped fresh parsley, as needed, for garnish
ingredients SWEET POTATO CROQUETTES:
vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2
tablespoons olive
oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2
tablespoons scallions (sliced
on a bias) 2
tablespoons mint (leaves only, sliced thinly) 2
tablespoons cilantro (leaves only)
In a cast - iron skillet or large frying pan, add about 4
Tablespoons of
vegetable oil and place
on medium - high heat.
ingredients ROASTED
VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces
on a bias) 4 cloves garlic (skin -
on) 1 lemon (cut in half widthwise then halves quartered) 2
tablespoons thyme (leaves only) 1
tablespoon cumin seeds (crushed) 1
tablespoon coriander seeds (crushed) 1/4 cup olive
oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive
oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)
2
tablespoons oil (ghee / coconut
oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending
on taste) 3 - 4 cups chicken stock or
vegetable stock (depending
on how thick you like the soup) 1 cup coconut milk
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed
oil or another
vegetable oil (plus a little more for greasing + for cooking the onion) 2
tablespoons of dijon mustard (plus more for serving + smearing) 2
tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling
on top
I was almost ready to give up entirely after our first dinner, the disastrous Ultimate Winter Couscous, which smelled so lovely in the oven but tasted like a whole lot of unpleasantly - textured nothing
on the plate (and I'm still at a loss as to why those
vegetables needed four whole
tablespoons of olive
oil).
Add about 1
tablespoon of sunflower or
vegetable oil to the comal and place each pattie
on the comal as you keep shaping the rest of the masa.
Place the chopped
vegetables on the baking sheet, then drizzle with 3
tablespoons olive
oil and sprinkle with 1 teaspoon kosher salt and some fresh ground black pepper.
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste
on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2
tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving
4 large ears corn
on the cob, shucked and silk removed 2
tablespoons extra virgin olive
oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1
tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2
tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style
vegetable broth 4 cups unsweetened almond milk 1
tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3
tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3
tablespoons chili powder, depending
on desired heat level 1/4 teaspoon cayenne pepper 24 ounces
vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive
oil 1/4 -1 / 2 teaspoon fresh ground black pepper 1 teaspoon Maya Natural Sea SaltTM
Put the skewers
on a baking sheet and drizzle with 1
tablespoon vegetable oil.