A total of 7
tablespoons of olive oil for what appears to be a serving for 2 people?
Step 5In a large oven - safe skillet over medium heat, heat the remaining 2
tablespoons of olive oil for 2 minutes.
In a large saucepan, toast the chopped pistachios in the 2
tablespoons of olive oil for 5 to 7 minutes until the nuts begin to turn golden.
Sauté the onions in 1
tablespoon of olive oil for 10 to 12 minutes, until lightly browned.
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.
Step 3In a large skillet over medium - high heat, heat 1
tablespoon of olive oil for about 1 minute.
Step 3In a large skillet over medium - high heat, heat 1
tablespoon of olive oil for 1 minute.
2 tablespoons of tomato puree About 4 - 5 sundried tomatoes finely chopped A generous handful of basil leaves roughly chopped + extra to sprinkle on top 1 tablespoon of nutritional yeast 1
tablespoon of olive oil for frying Salt & pepper to taste
In a medium sauce pan saute 1 clove finely chopped garlic in 1
Tablespoon of olive oil for a minute, add 1 (28 - ounce) can San Marzano pureed tomatoes, 1 (14 - ounce) can diced tomatoes, 1/2 teaspoon dired oregano, 1/2 teaspoon dried basil, pinch of salt and pepper to taste (this varies depending on if you are using no added salt tomatoes).
(If you'd rather cook indoors, stir - fry the beans over medium - high heat with one additional
tablespoon of olive oil for 3 - 4 minutes or until tender but still crisp.)
Chop the asparagus into two (2) inch pieces and fry them in a skillet at medium - high heat with one (1) tablespoon of butter and one (1)
tablespoon of olive oil for approximately five (5) minutes or until slightly brown.
In a large saucepan over medium, sauté the garlic and shallot in 1
tablespoon of olive oil for 2 minutes to soften the shallot.
I'll either use
a tablespoon of olive oil for the dressing (and a heart - healthy fat source), or choose avocado as an additional topping (and healthy fat source) and squeeze fresh lemon over the salad in lieu of salad dressing (which saves a ton of excess calories that are in most salad dressings and actually adds loads of flavour).
Not exact matches
for the filling 1
tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful
of fresh basil — torn, optional
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)
2 teaspoons
olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1
tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra
for garnish
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)
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2
tablespoons extra-virgin
olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes
for sprinkling
* 2 cups uncooked quinoa, soaked
for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2
tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6
tablespoons avocado
oil or extra-virgin
olive oil * Coarse sea salt and finely ground black pepper
The spinach: Wash and rinse a big pile
of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove
of finely chopped garlic sizzle in a couple
of tablespoons of olive oil before adding all or most
of the still - wet spinach to the pan / It will have a sizzling hissy fit
for a moment / Pop on the lid
for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on
for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
* 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
• 1 can chick peas (no salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch
of salt • juice from one small lemon • 2
tablespoons olive oil + extra
for garnish • chopped cilantro
for garnish • chopped green serrano
for garnish
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
1 pound kale, washed, stemmed, and cut into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional,
for color) a pinch
of freshly grated nutmeg a
tablespoon of olive oil,
for greasing the baking pan
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)
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1
tablespoon olive oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2
tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
Heat the other half
tablespoon of olive oil in your non-stick pan (or whichever pan you're using
for the kale).
Recipe
for Healthy Asparagus Soup Serves 6 Ingredients: 1
tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese
for serving
* 6 medium onions * 2
tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping
tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more
for garnish * 1 teaspoon curry powder, or to taste * pinch or two
of cayenne pepper, or to taste
170 - 180 g red onions, cleaned and chopped 3
tablespoons extra virgin
olive oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered water a handful
of capers, soaked in filtered water
for about 20 minutes then rinsed and drained a handful
of shelled pine nuts dried mint leaves, to taste
Ingredients: 1
tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2
tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2
tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds
for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels
for garnish
Marinate the beets
for at least 30 minutes, stirring once or twice, before adding a few
tablespoons of extra virgin
olive oil.
Olive oil (1 teaspoon to 2
tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4
of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3
tablespoons fresh chopped dill, plus extra
for garnish
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.
In a large skillet, over high heat, add 1 - 2
tablespoons of olive oil; add the cut - off asparagus bottoms and sauté
for about 2 - 3 minutes, continuously shaking the pan.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled
olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1
tablespoon all purpose flour salt and freshly ground black pepper 1
tablespoon unsalted butter 2
tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2
tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra
for serving Preheat the oven to 150 °C / 300 °F.
1 mango, peeled (or a peach or equal amt
of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice
of 1 lime, plus wedges
for garnish chopped fresh cilantro salt and pepper canola or
olive oil for coating fish 1.5 lbs mahi mahi fillets 1
Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
5 In a tray put some greaseproof paper, pour the potatoes, carrots and cauliflower, then add three
tablespoons of olive oil on top, the juice
of the lime, add the herbs de Provence and some rosemary, let roasting
for 15 minutes or so, until the veggies are golden.
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2
tablespoons of olive oil 2 teaspoons
of cumin powder 1/2 teaspoon
of turmeric powder 1/2 teaspoon
of grated ginger 4
tablespoons of grated coconut
for decoration Salt
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2
tablespoons olive oil handful
of fresh basil leaves, chopped 2
tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3
tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water
for 10 minutes.
Heat a large skillet on medium heat, add 2
tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half
of chopped sun - dried tomatoes - and cook everything on medium heat
for 5 - 10 minutes, flipping a couple
of times, until the chicken is completely cooked through.
We had about 12 children and I made the passata by heating 2
tablespoons of extra virgin
olive oil, adding finely chopped garlic and dried mixed herbs, letting it cook
for a couple
of minutes then adding 2 tins
of chopped tomatoes.
In a large skillet, heat 2
tablespoons olive oil over medium heat
for 30 seconds with a pinch
of crushed red pepper.
Saute your onions
for about 5 minutes over medium - high heat using 1
tablespoon of olive oil or reserved bacon drippings.
Easy fish stew own creation 1
tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can
of water 350g white fish, cut into large chunks handful
of fresh cilantro leaves Heat the
olive oil in a large saucepan over medium - high heat — using a large saucepan is important
for it will give you room to stir the fish pieces without breaking them.
1
tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked
for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable
of choice (see headnote) 4 cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
1 large eggplant, cut into 1/4 - inch - thick rounds
Olive oil,
for brushing the grill pan 1 cup
oil - packed sun - dried tomatoes, plus 2
tablespoons of their
oil 1/2 cup bocconcini packed in
oil 6 fresh basil leaves, torn into small pieces 3
tablespoons balsamic vinegar Kosher salt and freshly ground black pepper
Place the Strong Roots spinach bites and garlic sweet potatoes on a tray and bake them in the oven
for To make the tofu scramble heat up 1
tablespoon of olive oil and add the finely sliced onion.
To cook the mushrooms heat up one
tablespoon of olive oil and add the crush garlic, cook
for a couple
of minutes, keep stirring from time.
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2
tablespoons extra-virgin
olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4
tablespoons butter, melted Warm honey,
for drizzling Fresh berries
of any type,
for garnish A splash
of Amaretto