Meanwhile, heat 3
tablespoons canola oil in a large skillet over medium - high heat; Swirl to coat the pan.
Not exact matches
Combine flours, sugar, eggs, milk, 6
tablespoons canola oil, vanilla, and salt
in a large measuring cup or bowl.
3
Tablespoons reduced sodium soy sauce 2
Tablespoon peanut or
canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2
Tablespoons fresh lemon juice (from 1 lemon) 1
Tablespoon minced fresh ginger root 1
Tablespoon minced garlic (about 2 cloves) 1
Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes
in water
To begin, melt 1/2 cup of chocolate chips, 2
tablespoons of butter and 1 1/2 teaspoons of
canola oil in a large heatproof bowl.
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3
tablespoons espresso powder 2
tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2
tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend
in a grinder, but you can easily combine sugar & cinnamon)
1 can chipotle chiles
in adobo (or 1/2 cup chipotles rehydrated
in wine vinegar) 1/4 cup tomato paste 8 cloves garlic 2
tablespoons cider vinegar or lime juice 1 cup grated Parmesan or romano cheese 1 cup pumpkin seeds (pepitas) or piñon nuts, toasted 1 cup
canola oil
Heat 2
tablespoons of the
canola oil in a medium skillet over medium - high heat.
1
tablespoon canola oil 1 garlic clove, minced 1 onion, chopped 1 red bell pepper, chopped 2
tablespoons chili powder 2 teaspoons cumin, ground 3 cups butternut squash, peeled,
in 1 - inch dice 2 cups water 1 cup diced canned tomatoes with chilis, drained 2 cups black beans, cooked 1 cup red kidney beans, cooked 1 cup great northern beans, cooked 1 cup black - eyed peas, cooked 1 cup pinto beans, cooked 1 teaspoon salt 1 teaspoon ground black pepper
I have yet to find miso here (just moved to Austria) so I cheated and put
in a
tablespoon of
canola oil.
Heat the skillet over medium - high heat and put 1 1/2 — 2
Tablespoons oil (
canola or 2 parts
canola to 1 part sesame
oil)
in each pan.
Cake 3 cups organic unbleached white flour 2/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 cups natural cane sugar 1 cup
canola oil 4 teaspoons instant espresso powder dissolved
in 2 cups water 4 teaspoons vanilla extract 4
tablespoons cider vinegar
Here's what we had
in the salad: 500 g cabbage 5 cm piece of leek, cut
in small pieces 3 teaspoons dried dill 3 - 4 teaspoons apple cider vinegar 1
tablespoon canola oil freshly ground black pepper 1 teaspoon sugar 1/2 -1 teaspoon salt First, I -LSB-...]
While the pasta is cooking, heat 1
tablespoon of
canola oil in a large skillet over medium heat.
What's
in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5
tablespoons vegetable
oil, I used half peanut half
canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4
tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Meanwhile,
in a small nonstick skillet over medium - low heat, add the remaining 2
tablespoons of
canola oil.
Directions
In a shallow bowl, mix together the panko, garlic powder, paprika, salt and pepper, and 1
tablespoon canola oil.
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2
tablespoons canola or high - oleic safflower
oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1
tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles
in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Heat the
canola oil and 1
tablespoon butter
in a large saute pan over medium heat.
1 cup chopped dates 1 cup boiling water 1 egg 3
tablespoons organic
canola oil 1/2 cup turbinado sugar 1 teaspoon vanilla 1 1/2 cups whole wheat pastry flour 1/2 cup oat flour (or old - fashioned oats, ground
in a food processor) 2
tablespoons ground flax 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup chopped walnuts
1 teaspoon
canola or other vegetable
oil 1 teaspoon cumin seeds 2
tablespoons poppy seeds 2 jalapeños or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) 1
tablespoon sugar (or jaggery) Salt, to taste 1/4 cup roasted peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2 cups basmati rice, soaked
in water for 30 minutes, then drained
1 — 2 lb lobster 2 cups Wondra flour 1/4 cup chili powder 2
tablespoons cayenne sea salt 1/4 cup
canola oil 1 1/2
tablespoons fresh garlic, minced 1
tablespoon red pepper flakes 1/2 cup fresh basil leaves 1/4 cup chili
oil (see note below) 2
tablespoons sun - dried tomatoes, julienned 1
tablespoon lemon zest, julienned, simmer
in simple syrup, and drained 2
tablespoons unsalted butter Fresh basil leaves, deep fried (for garnish) 4 (approx 1 lemon per person) lemons, cut into eighths
2 15 - oz cans of black beans (1 can drained, 1 can undrained) 6 oz pork or vegetarian chorizo 1 cup chopped onion 2 teaspoons cumin 2 teaspoons oregano 1 teaspoon chile powder 1 teaspoon coriander 2 cloves of garlic, minced 1 whole chipotle
in adobo plus 1 teaspoon adobo sauce 2
tablespoons canola oil, divided juice of 1 lime
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2
tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of pineapple tidbits or crushed
in juice, drained (I used tidbits for chunkier pieces)
Heat 2
tablespoons of the
canola oil in a medium skillet.
1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2
tablespoons olive or organic
canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles
in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1
tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
In a blender, add: 3 to 4 cloves garlic 2
tablespoons chopped red onion 1 teaspoon whole - grain Dijon mustard 2
tablespoons honey 1/4 cup hibiscus concentrate 1/2 neutral flavored
oil (grape seed or
canola)
In a wok or large skillet over high heat, warm 2
tablespoons of
canola oil.
In a small bowl combine 1/2 a teaspoon teriyaki sauce and 2
tablespoons of
canola oil.
* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe
in the book and here) * 1
tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup
canola oil (I used melted coconut
oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract
The only fat is a couple of
tablespoons of
canola oil, so it's already super low fat
in my book...
Rita Maas Ingredients 2 teaspoons
canola oil 1/2 cup chopped shallots 3 cups (1 / 2 - inch) cubed peeled sweet potato 1 1/2 cups (1 / 4 - inch) sliced peeled carrots 1
tablespoon grated ginger 2 teaspoons curry powder 3 cups fat - free, less - sodium chicken broth 1/2 teaspoon salt Preparation Heat
oil in a large saucepan over medium - high heat.
Heat the remaining
tablespoon of
canola oil in a large saute pan.
When the noodles are cooked (tender but still
in shape and firm), drizzle about 1
tablespoon of
canola oil, then drain the noodles.
In the same saucepan, heat 2
tablespoons of
canola oil over medium heat.
1/4 cup
canola oil 2 leeks, white part only, split, chopped and rinsed 7 ears corn, kernels removed, cob discarded 6
tablespoons unsalted butter, divided Salt, to taste For Garnish: Heirloom grape tomatoes, cut
in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any colo
in half Micro basil Crème fraiche
In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any colo
In a large saucepan over medium low heat, cook leeks
in canola oil for 3 - 4 minutes, until soft, making sure not to add any colo
in canola oil for 3 - 4 minutes, until soft, making sure not to add any color.
For the Chipotle Love Sauce: 1 cup of
canola oil 12 garlic cloves 3
tablespoon chopped canned chipotle chiles
in adobo sauce 1/4 cup finely chopped cilantro zest of one lime 2 teaspoon kosher salt
Continue to pulse and stream
in canola oil, then pulse
in 3
tablespoons of almond milk.
Heat a
tablespoon of
canola oil in a wok or other large, deep cooking pan, and add a pound of boneless, skinless chicken breast, cut into small chunks.
Or try this Polynesian twist using shrimp:
In a pan with a
tablespoon of
canola oil, sauté a pound of fresh or frozen small shrimp with a teaspoon each of ground cumin and chili powder, and 1/2 teaspoon of garlic powder until the shrimp are warmed through.
3/4 pound andouille sausage 1
tablespoon canola oil 1.5
tablespoons flour 1 large onion, chopped 1
tablespoon fresh parsley, minced 1 stalk celery, chopped 2 cloves garlic, minced 3/4 cup long - grain brown rice 1.5 cups water 1 16 - ounce can diced tomatoes
in juice 1 teaspoon sea salt 1/2 teaspoon black pepper Dash of cayenne
3
Tablespoons reduced sodium soy sauce 2
Tablespoon peanut or
canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2
Tablespoons fresh lemon juice (from 1 lemon) 1
Tablespoon minced fresh ginger root 1
Tablespoon minced garlic (about 2 cloves) 1
Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes
in water
Ingredients: 4 cups water 3 cups fresh spinach leaves 1/2 pound snow peas, trimmed and cut
in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1
tablespoon canola oil 1/4 cup thinly sliced shallots 2 teaspoons red curry paste 1 1/2 teaspoons curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6 cups fat - free, less - sodium chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2 cups shredded cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2
tablespoons sugar 2
tablespoons fish sauce 1/2 cup chopped fresh cilantro 4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper 7 lime wedges
Ingredients: 7 ounces firm tofu, drained (simmer
in water for 5 minutes) 4 teaspoons expeller pressed
canola oil 2
tablespoons maple syrup, Grade B or dark amber 3
tablespoons raw light agave syrup 6
tablespoons light organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons pure vanilla extract 1/2 teaspoon pure coconut extract 1/4 teaspoon pure almond extract 1 1/2 ounces of vegan white chocolate melted 2
tablespoons arrowroot dissolved
in 6
tablespoons soy creamer
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2
tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of pineapple tidbits or crushed
in juice, drained (I used tidbits for chunkier pieces)