Pulse until it turns into a hummus - like consistency, adding the remaining 2
tablespoons of olive oil as you go.
Not exact matches
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)
Ingredients: 1 medium onion, sliced thin 1 large zucchini, sliced into thin discs 5 small - medium potatoes, sliced into thin discs 2
Tablespoons of olive oil Sprinkle
of garlic powder Salt to taste Vegan Parmesan,
as much
as you like!
6 Meanwhile, in a casserole pour the coconut milk and leave it boil, then add the rest
of the cauliflower and the beetroot to the boiling coconut milk
as well
as one
tablespoon of olive oil, leave it boil for 10 minutes.
•
Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1
tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1
tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream,
as optional garnish
I know the picture above shows only one, but it turned out not being enough and I needed to add an extra one,
as well
as an extra
tablespoon of extra-virgin
olive oil.
Frittata: 1
tablespoon of Cabot Unsalted Butter 1
tablespoon olive oil 3 cups seasonal vegetables such
as summer squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1 teaspoon kosher salt, divided 2
tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
4 cups (500 grams)
of plain flour 1 cup (200 grams) water, or
as needed 4
tablespoons (50 grams)
of softened lard or butter Pinch
of salt 10 ounces (300 grams)
of a young Pecorino cheese, cut into cubes Zest
of 2 lemons
Olive oil for frying 3/4 cup (250 grams) honey
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
Mix together with 2
tablespoons of finely chopped red onion, more or less
as you prefer, and sprinkle generously with
olive oil and vinegar.
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.
Saute onions in 3
tablespoons of olive oil, and then proceed
as directed.
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such
as Pomi) 2
tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size
of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few
tablespoons soft goat cheese, for serving
1/2 cup
olive oil (or other
oil) 1/4 cup white wine vinegar juice
of two limes (lemons also work) 2
tablespoons water 1
tablespoon honey 1/2 teaspoon salt (be easy on salt,
as cooked quinoa is already salted)
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1
tablespoon butter or
olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such
as carrots, potatoes, and cauliflower
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such
as serranos, stems removed 2 small green chiles, such
as serranos, stems removed 1
tablespoon vegetable or
olive oil 1 teaspoon mustard seeds 2
tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4
tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
2
tablespoons vegetable or
olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such
as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece
of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
Using the same skillet
as you used with the vegetables, place 1 -2
tablespoons of olive oil in a skillet and turn the heat up to medium - high.
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame
oil (or use
olive or canola
as an alternative) 1
Tablespoon natural peanut butter, smooth or better yet, crunchy 1
Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such
as sriracha juice
of a lime sesame seeds scallions (chopped green onion)
Add the pizza dough (I'm trying not to say «sticky blob»
as much) to the bowl, give the dough a very light coat
of olive oil (1 - 2
tablespoons), and cover it tightly with plastic wrap.
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 delicious.
Ingredients -2 tbsp
olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2
tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1 tbsp hot sauce such
as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
2 1/2 cups rice flour 1 cup potato starch 1/2 cup tapioca flour 1 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4 cup plus 2
Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3
Tablespoons of ground flax seeds 3
Tablespoons soy lecithin (non GMO) 1/4 cup
olive oil 3 to 3 1/2 cups warm water (approximate,
as needed) 2
Tablespoons poppy seeds water
4 cobs
of corn, cooked and cut from the cob (save the water you boil the corn in to use
as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2
tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper
I use very little
olive oil in my salads, and dress the salad simply by squeezing the limes over the salad, seasoning it with salt and pepper, then adding just a
tablespoon or two
of olive oil as I toss the salad.
2
tablespoons extra-virgin
olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such
as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1
tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1
tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Add the tahini, the cumin, and 1/2 cup
olive oil, and pulse to create a dip, adding more
tablespoons of cooking liquid
as you go
as necessary to make a smooth paste.
* 1/4 cup (60 g) unsalted butter * 3
tablespoons extra-virgin
olive oil * 3
tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such
as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4
of a large yellow onion diced
Olive oil 4 green onions, diced 1/3 cup
of black beans, rinsed and drained Juice from 2 limes 2 teaspoons
of ground cumin 1 teaspoon
of smoked paprika Salt and pepper 2
tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use
as much
as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
1 (19 Ounce) Can Cannellini Beans 1 Large Head Roasted Garlic 3
Tablespoons Extra Virgin
Olive Oil Low Sodium Chicken Broth (
As Needed) Salt and Pepper 1 Teaspoon Lemon Juice Dash
of Hot Sauce (Optional)
1
tablespoon extra-virgin
olive oil 1 teaspoon red pepper flakes 1/2 teaspoon pimenton (smoked Spanish paprika) 2 cups cooked chickpeas, preferably homemade (page 45), rinsed and drained 1/2 cup chickpea cooking liquid or water, plus more
as needed 2
tablespoons tahini, plus more
as needed Juice
of 1 lemon 1 plump clove garlic, peeled 1/2 teaspoon salt, plus more to taste
1/4 teaspoon corinader seeds 1/4 teaspoon cumin seeds 1 cup Greek yogurt 2
tablespoons chopped fresh cilantro 1tablespoon chopped fresh mint 2
tablespoons extra-virgin
olive oil 2 teaspoons white wine vinegar Juice
of 1/2 lemon Kosher salt 3
tablespoons water, or
as needed
1
tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1
tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth
as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such
as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1
tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
Put the cooled cauliflower and garlic cloves, lemon juice, two remaining
tablespoons of olive oil and parsley into the bowl
of a food processor and process until smooth (it will be a little gritty looking — that's
as smooth
as it gets).
1 cup all - purpose flour 1 cup semolina flour 3 medium — large eggs 1 pinch salt 1
tablespoon extra virgin
olive oil water,
as needed (have a cup
of room - temp water standing by)
2 cups dried cranberry beans 2
tablespoons extra virgin
olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such
as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such
as ditalini or smallish shells), cooked until al dente
4 cups vegetable stock 5
tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper
of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet
as close to 15 inches in diameter
as possible)
* 2
tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this,
as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black
olives (I used
oil - cured
olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two
of smoked paprika
4 garlic cloves, halved 1 pound
of greens, such
as Swiss chard, arugula, spinach 1 cup packed flat - leaf parsley leaves 1 cup packed mint leaves 1/2 cup packed cilantro leaves 1/2 cup packed tarragon leaves 1/4 cup extra-virgin
olive oil 1/4 cup black
olives, such
as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin Pinch
of cayenne Salt, to taste 1
tablespoon fresh lemon juice, plus more to taste
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece
of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch
of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1
tablespoon extra-virgin
olive oil (plus more
as needed) 1 cup raw pumpkin seeds 1
tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
It was easy to make but there was way too strong
of a vinegar taste for me and my husband and it was too thick, not a mayo texture, with 2
tablespoons of almonds (maybe I blended it a little too long making this happen), I added some Almond
Oil to it
as I had run out
of Olive Oil which made it a mayo texture and toned the vinegar flavor down a bit.
Pin It Author: Dreamy Leaf Cuisine: Vegan Ingredients: 1 can garbanzo beans (drained and rinsed) 1
tablespoon olive oil 1 to 3 teaspoon garam masala, 1/2 teaspoon smoked paprika, Zest
of half a lemon (juice is optional) Salt,
as needed... Continue Reading →
ingredients ROASTED RACK
OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepp
OF PORK: 2
tablespoons ground coriander (toasted) 2
tablespoons ground cumin (toasted) 2
tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack
of pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepp
of pork (center cut, rack
of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepp
of bones removed to use
as a roasting rack) 2
tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2
tablespoons granulated sugar 3 cups fresh cherries (pitted) 1
tablespoon unsalted butter Kosher salt and freshly ground black pepper
Ingredients 1 3 - 4 lb whole chicken, preferably organic 1 1/2 pounds small waxy potatoes such
as Yukon Gold 2 garlic cloves, cut into thin slices 1 lemon 1/4 teaspoon oregano 1 1/2 teaspoons thyme 1 - 2
tablespoons olive oil 1 1/2 teaspoons salt freshly ground black pepper juice
of 1 lemon
As soon as the fennel is finished roasting, add it to the bowl along with 2 tablespoons of the reserved grapefruit juice and the remaining olive oi
As soon
as the fennel is finished roasting, add it to the bowl along with 2 tablespoons of the reserved grapefruit juice and the remaining olive oi
as the fennel is finished roasting, add it to the bowl along with 2
tablespoons of the reserved grapefruit juice and the remaining
olive oil.
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).
1 small bunch mint (about 6 sprigs) About 2
tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2
tablespoons curry powder (SoupAddict used a combo
of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such
as Gala or Honeycrisp, peeled, cored and diced
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional
as needed 1 teaspoon dried crushed red pepper flakes 3
tablespoons olive oil, plus 1 to 2
tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4
tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon
of salt and red pepper flakes.
1 lb dried white beans pre-soaked over night, or two cans
of white beans, rinsed and drained 2
tablespoons of olive oil 4 leeks, chopped 2 garlic cloves 2 teaspoons ground cumin 2 teaspoon paprika 2 bay leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach leaves Salt and pepper to taste 4 - 6 cups
of water, depending on how thick you want the soup, if using dry beans you will need more water
as dry beans will absorb the liquid
3/4 cup
of mixed pecans and hazelnuts — i love this combination
as it tastes so festive 1 clove
of garlic 1 cup
of fresh basil leaves 1 teaspoon
of One Earth Green Goddess superfood powder 1
tablespoon of nutritional yeast the juice
of 1/2 lemon 2
tablespoons of extra virgin
olive oil salt & pepper to taste