Sentences with phrase «tablespoons of olive oil while»

Add in the 2 tablespoons of olive oil while the machine is still running.

Not exact matches

While farro is cooking, heat 1 tablespoon of olive oil in a medium sized sauté pan over medium - high heat.

Add another tablespoon of olive oil to the pesto that you'll be using in your dish and mix it, then place it in the refrigerator while you assemble and cook your kabobs.

While the vegetables are doing their thing, mix your coconut yogurt, 2 tablespoons of mint, lime juice, olive oil and 1 pressed garlic clove in a small bowl.

While tempeh is marinating, toss sweet potatoes with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh.

While the food processor is running, stream in 3 tablespoons of olive oil.

While they are cooking, mix up a dressing using a tablespoon of Pesto Rosso, a drizzle of balsamic vinegar and a glug of olive oil, adjusting the quantities to suit your taste.

While your squash is roasting, trim your brussels and place them in another oven - safe dish, adding a couple of tablespoons of olive oil and some salt & pepper.

While the beets are cooling, heat a Dutch oven over medium - high heat and add 2 tablespoons of olive oil.

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

While pasta is cooking, heat 2 tablespoon of olive oil in a large skillet over medium - high heat.

While the machine is running add the tablespoon of olive oil.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Shred about 1/8 cup of aged queso Manchego cheese into the mortar, season with sea salt and freshly cracked black pepper and mix everything together, now slowly drizzle in about 2 - 3 tablespoons of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

While tomatoes cool, heat 1 tablespoon of olive oil in a large saucepan over medium heat.

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium - low heat.

Begin my making the yogurt aioli first, finely mince 2 cloves of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge

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.

To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge

While vegetables are roasting, whisk together the remaining 2 tablespoons olive oil, 1 teaspoon cumin, lime juice, cilantro, apple cider vinegar and a generous pinch of salt.

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

While cauliflower roasts, coat the bottom of a large pot with remaining 1 tablespoon of olive oil and place over medium heat.

Drizzle over one tablespoon of olive oil, to help the tart caramelized slightly while cooking.

While it's blending, gradually pour in the extra virgin olive oil until amalgamated before thinning out with a few tablespoons of water, depending on how thick you prefer it.

While the couscous is cooking, in a large frying pan saute the onion and garlic in a few tablespoons of olive oil and a big pinch of salt.

While cauliflower simmers, coat a large skillet with remaining 1 tablespoon of olive oil and place over medium heat.

While the pita breads are cooling off, lets get our filling ready, add 1 tin of tuna to a bowl, along with some cut green Spanish olives and some cut cherry tomatoes, add a 1/4 teaspoon of garlic powder, a 1/4 teaspoon of dried oregano, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper and mix everything together

While falafel patties are baking, rinse out the blender and add the edamame, lemon zest, remaining lemon juice, remaining minced garlic, remaining 1/4 cup of parsley, 1/4 teaspoon salt, 1/2 teaspoon ground black pepper, 2 tablespoons water and 2 tablespoons of olive oil.

While the potatoes are boiling, in a small pan, use 1 tablespoon of olive oil to saute shallots until they're soft and start to brown.

Season with sea salt and freshly cracked black pepper, then add between 5 to 6 tablespoons of extra virgin Spanish olive oil, 1 tablespoon at a time, while you continue to pulse, until you reach the desired texture

Once the yeast is ready, pour in a couple tablespoons of olive oil and drizzle the liquids into the dry ingredients while stirring, pulsing or mixing.

A few grinds of fresh black pepper 1/4 teaspoon cayenne 1 tablespoon red wine vinegar 1/4 cup extra virgin olive oil (or just a few glugs) Juice of 1 lemon juice 3 cups tomato juice, low sodium (I generally add just enough to cover the tomatoes and veggies) A few sprigs of fresh thyme and some chopped parsley A splash of EVOO, sherry vinegar and freshly chopped herbs (I like to use fresh basil and chives) when serving... while this is optional, I think the sherry vinegar makes this soup extra special!

While the potatoes are baking, set a skillet over medium high heat, add a tablespoon of olive oil, and cook the sausage meat.

- To finish the sauce, drizzle in about 2 - 3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.

While cauliflower is roasting, heat a large stovetop pot over medium heat and toss in the ghee and remaining tablespoon of olive oil until melted.

While whisking, slowly drizzle in 4 tablespoons of the olive oil.

While salmon is cooking, in a separate 2 - quart saucepan, heat 2 tablespoons of olive oil.

Watch, I'll do it on one sentences this time: blend 1 whole egg, 1 tablespoon lemon juice, salt and pepper while slowly adding 1 cup of olive oil, macadamia nut oil, or avocado oil (you'll see the mayo thicken as you add oil).

To make mayo, simply blend 1 whole egg, 1 tablespoon lemon juice, salt and pepper while slowly adding 1 cup of olive oil, macadamia nut oil, or avocado oil (you'll see it thicken as you add oil).

The monounsaturated fats in olive oil are considered a heart healthy fat when consumed in moderation, and while pouring 3/4 cup of olive oil into a dish may not seem moderate, when you split the braised chickpeas amongst six people it works out to less than three tablespoons of olive oil per person.

Then add 1 tablespoon of olive oil and 1 pound of ground beef or turkey to a skillet and cook, breaking up meat while it browns.