Sentences with phrase «tablespoons of the olive oil together»

Mix together the turmeric, cayenne pepper, salt, cinnamon, and 1 1/2 tablespoons of the olive oil together.

Not exact matches

Make the dressing by mixing together 1 tablespoon of olive oil with 1 tablespoon of honey (or maple syrup), salt and pepper.

In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper.

Put the onion quarters and shallot halves in a roasting pan with two tablespoons of olive oil, a good pinch of salt and a couple of grinds of black pepper and toss together gently.

Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil.

In a small bowl, stir together 2 teaspoons of the salt, harissa and 3 tablespoons of the olive oil.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Mix together with 2 tablespoons of finely chopped red onion, more or less as you prefer, and sprinkle generously with olive oil and vinegar.

To prepare the dressing whisk together 1/4 cup white vinegar 2/3 cup olive oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Add a tablespoon or two of beans, olives, avocado and cheese and squeeze more lemon juice over, together with olive oil (even though it's optional here).

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

In a small bowl, whisk together the orange juice, 3 tablespoons of the olive oil, balsamic vinegar and mustard.

Season the shrimp and toss together with 1 tablespoon of olive oil so they don't stick.

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

2 cups Cubed Ciabatta Bread, 1/2 inch cubes 1 cup Arugula, packed 6 Eggs, beaten together Salt and Pepper, to taste 1 large Tomato, sliced (I sliced 2 Roma tomatoes) Handful of Basil Leaves, sliced thin 1 cup Feta Cheese, crumbled 2 tablespoons Olive Oil 3 medium Shallots, sliced thin (I thinly sliced a leftover red onion)

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

* If you don't have any parchment paper on hand mix together 1 cup minus 2 tablespoons of water and add 2 tablespoons of olive oil.

Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge

After about 5 minutes add 1 cup of spelt flour to the bowl, 3/4 cup all - purpose flour, 1/4 teaspoon of white sugar, 1 teaspoon of sea salt, 1 teaspoon of dried rosemary, 1/2 teaspoon of dried parsley, and 1 tablespoon of extra virgin Spanish olive oil, and mix everything together for about 3 minutes or until well mixed

To make the dough add 1 cup of all - purpose flour into a bowl, also add 1 teaspoon of baking powder, 1/4 teaspoon of white sugar, 1/2 teaspoon of sea salt, 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together until you form a dough, then knead the dough inside of the bowl for 2 - 3 minutes and shape into a ball

Finely dice 10 fresh basil leaves and add them to the bowl with the diced tomatoes, season with 1/2 teaspoon of dried oregano, sea salt and freshly cracked black pepper, next add 1/2 teaspoon of balsamic glaze and 2 tablespoons of extra virgin Spanish olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap and add it to the fridge

In a medium bowl, toss together the parsley, carrot - top leaves, thinly sliced carrots, the remaining tablespoon of olive oil and lemon juice, and season with salt.

Meanwhile, make the roast beef aioli: In a medium bowl, mix together the mayonnaise, 2 tablespoons of the demi - glace, the sherry vinegar, lemon juice, olive oil and garlic.

In a small bowl, whisk together 1 tablespoon of the olive oil with the balsamic vinegar and the red pepper flakes.

Next add 1 teaspoon of fresh lemon juice, 2 tablespoons of extra virgin Spanish olive oil and mix everything together

Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat

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.

Meanwhile, thinly slice 2 cloves of garlic and thinly slice 2 large onions, heat a sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the sliced garlic and onions to the pan, you want to mix this occasionally, after about 15 minutes, add a 1/4 teaspoon of white sugar (helps to caramelize the onions) and continue to mix occasionally, after 20 minutes season the onions with 1/2 teaspoon of dried thyme, sea salt and freshly cracked black pepper, mix everything together and transfer the caramelized onions to a plate and set aside

Using a spoon push down on the potato mixture until you reach a mashed potato texture, then add 1 cup of Greek yogurt, 1 tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of dried parsley, sea salt and freshly cracked black pepper, mix everything together until well combined

To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat

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

Add 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of smoked paprika and 1/2 teaspoon of sea salt to the mortar and mix everything together

Whisk together two tablespoons of balsamic vinegar, a pinch of salt, a grinding of pepper, 4 tablespoons olive oil, a teaspoon of Herbes de Provence (optional but lovely) and whisk together.

To make the marinade, finely mince 1 clove of garlic and add to a bowl, also add 2 tablespoons of extra virgin Spanish olive oil, 2 tablespoons of white wine, 1 teaspoon of freshly squeezed lemon juice, 1/2 tablespoon of dijon mustard, 1 teaspoon of dried thyme, and whisk everything together until well mixed

In a large bowl, mix the chicken, quinoa, chopped walnuts, balsamic vinegar, a tablespoon of olive oil, and basil together.

Whisk together 2 tablespoons of olive oil with the hummus, 1 tablespoon lemon juice, garlic powder and a pinch of salt and pepper, and set aside.

Ingredients: 2 tablespoons pine nuts 2 tablespoons fresh dill, minced 2 tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes in oil, chopped (measure out only the tomatoes, not the oil, but don't pat the tomatoes dry before chopping — the residual oil is flavorful and will help hold the ingredients together) Coarse sea salt 6 oz feta cheese A few grinds of fresh black peppercorns Olive oil to taste

Next add 2 tablespoons of organic honey and 2 tablespoons of extra virgin Spanish olive oil to the mortar and mix everything together until well mixed

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a ball

Add the cubed potatoes to a bowl, pour in 1 tablespoon of extra virgin Spanish olive oil, a pinch of sea salt and toss everything together

Once the sauce has reduced in half (about 5 minutes of cooking), turn off the fire and add 1 tablespoon of extra virgin Spanish olive oil to the pan, a pinch of fresh parsley, and then season the sauce with sea salt and freshly cracked black pepper and mix everything together

Add the potato cubes to a medium sized bowl, the finely diced shallots, a generous pinch of freshly chopped parsley, 1 teaspoon of sherry vinegar, 3 tablespoons of extra virgin Spanish olive oil, season with sea salt and freshly cracked pepper, and toss everything together

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

Add the bread cubes to a bowl, drizzle a generous tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of dried parsley, 1/2 teaspoon of garic powder and a hint of sea salt and toss everything together

Next add 1/2 teaspoon of fresh lemon juice to the mortar, along with 2 tablespoons of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, and mix everything together until well mixed

Add 1 cup of all - purpose flour to a bowl, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 teaspoon baking powder, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water, mix everything together until you form a dough, and shape into a ball

For the dough add 1 1/2 cups of bread flour (you can use all - purpose flour) to a bowl, 1/2 teaspoon of sea salt, 2 tablespoons of extra virgin Spanish olive oil, 1/3 cup of white wine, and mix everything together

MAKE marinade: in medium bowl mix together yogurt, 2 tablespoons of olive oil, lime or lemon juice, Worcestershire, half of garlic, thyme and basil until well blended.

Add 3/4 cup of cream cheese to a bowl, add the garlic paste from the mortar, some freshly chopped chives, 1 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season it with sea salt and a generous portion of freshly cracked black pepper, and mix everything together, then cover with seran wrap and set aside