Heat 2
tablespoons of the canola oil in a medium skillet.
Heat 2
tablespoons of the canola oil in a medium skillet over medium - high heat.
While the pasta is cooking, heat 1
tablespoon of canola oil in a large skillet over medium heat.
Heat the remaining
tablespoon of canola oil in a large saute pan.
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.
Not exact matches
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)
I have yet to find miso here (just moved to Austria) so I cheated and put
in a
tablespoon of canola oil.
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-...]
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.
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
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)
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...
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.
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.
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
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)