Sentences with phrase «taste2 tbsp olive»

Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper

Drizzle with 2 tbsp olive oil, lemon and salt and massage the flavor into the leaves.

2 tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea salt

Stir together sunflower seeds, 1 tbsp olive oil, salt and sumac and toss over the pizza along with the chickpeas.

Topping Spicy Green Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3 eggs

Watermelon & Halloumi Salad 1 kg / 2 lb watermelon 200 g / 7 oz halloumi 150 g / 1 cup good quality cherry tomatoes 1 can / 200 g / 1 cup cooked chickpeas 60 g / 1/2 cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime Salt

Yogurt sauce 1 cup natural yogurt 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped salt and black pepper

Dough: 1 cup / 2, 4 dl lukewarm water 2 tsp instant dry yeast 2 tsp sea salt 2 1/2 cup / 6 dl spelt flour (we used light) 2 tbsp olive oil

1 - 2 tbsp olive oil or coconut oil 1 red onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 20 wrinkly black olives, pitted 2 tbsp pickled capers, drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh parsley 1 handfull almonds, chopped 2 tbsp lemon juice 4 tbsp raisins or finely chopped dates 150 g / 1 cup feta cheese (optional)

1 can (or 2 cups cooked) chickpeas, drained and rinsed 1 tbsp olive oil 2 tbsp maple syrup 1 tsp cinnamon salt pinch cayenne pepper

Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1 tbsp white vinegar 2 tsp sugar 1 tsp chilli oil 2 tbsp soy sauce 1 tbsp olive oil 1 tsp white sesame seeds

Heat up 1 tbsp olive oil in a frying pan and fry them gently until they are cooked.

In the same medium heat frying pan add 1 Tbsp olive oil and the ground turkey, chopped shallot, and dried spices.

Drizzle with 2 Tbsp olive oil, then add 1 tsp dried basil and a pinch or two of salt and pepper.

1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut into 1/4 - inch pieces 1 stalk celery, cut into 1/4 - inch pieces 2 carrots, peeled and cut into 1/4 - inch pieces 1 onion, cut into 1/2 - inch pieces 2 leeks, cut into 1/2 - inch pieces 2 red potatoes, unpeeled, cut into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups water 1 bunch kale, stems removed and discarded, leaves cut into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste

Sauté the onion and garlic with 1 Tbsp olive oil in a large skillet over medium heat until soft and transparent.

In a large frying pan over medium heat, add 1 tbsp olive oil or coconut oil.

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

2 tbsp olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper, more to taste juice of 1/2 lime

3 lbs beets 3 Tbsp olive oil 1 medium onion diced 2 Tbsp butter Salt and pepper 1 litre of vegetable stock

1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste

In a skillet, heat 1 TBSP olive oil.

In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender.

Heat 2 Tbsp olive oil in a non-stick skillet with 2 Tbsp of the butter over medium - high heat, until the butter starts to crackle.

1/4 c all - purpose flour 1/4 tsp paprika 1 lb lean stew beef (round or chuck shoulder), cut into cubes 3 Tbsp olive oil 1 med onion, chopped 1 sm rutabaga or turnip (10 oz), peeled and cubed 1 lg carrot, chopped 1 lg russet potato (12 oz), cubed 2 Tbsp tomato paste 1 c dry red wine 2 c reduced - sodium beef broth 1 pkg (10 oz) frozen green peas

Shrimp 2 Tbsp olive oil 6 slices Canadian bacon (3 oz), sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk

Tomato Basil Risotto Stuffed Heirloom Tomatoes vegetarian, vegan, dairy - free, peanut - free, seed - free, sugar - free, shellfish - oil, fish - free, bean & legume - free Ingredients 1 cup dry hulled barley 1 Tbsp olive oil 1 Tbsp Italian seasoning 1/4 tsp garlic powder 2 large heirloom tomatoes 1 cup...

2 tbsp white wine vinegar 1 large clove garlic, crushed pinch each salt and pepper 1 tbsp olive oil 2 tbsp mayonnaise

8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice

INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups of...

Meanwhile, heat 2 Tbsp olive oil in a skillet over medium - high heat.

Saute red onion in 1 tbsp olive oil for 5 minutes, then add in broccoli and cook for another 2 minutes.

Servings MetricUS Imperial Ingredients 1 inch large eggplant cut lengthwise into 1 / 4slices2 lbs lean ground lamb1 white onion finely chopped3 cloves garlic smushed and finely chopped2 tbsp olive oil + drizzle1 tsp oregano dried2 tsp cinnamon ground1 / 2 tsp clove ground1 / 2 tsp allspice...

Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4 cup Almond Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk Celery, chopped 1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes.

Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream

Whisk together 2 tbsp olive oil with kumquat juice.

16 ozs black beans (drained) 1 tbsp tahini 3 tbsps olive oil 1 lime juice 2 garlic cloves (peeled and sliced) 1 tsp cumin salt (taste) ground pepper (taste)

1 whole bone - in turkey breast (about 5 lb) 1 lemon, sliced 1 sm navel orange, sliced 10 leaves fresh sage 3 c reduced - sodium chicken broth 2 Tbsp olive oil 2 Tbsp all - purpose flour 1 Tbsp unsalted butter

1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda

about 10 fresh tomatoes, peeled and seeded or one 28 - ounce can 1 tbsp olive oil 1 small white onion, diced 1 - 2 garlic cloves 1 1/2 tsp Italian Seasoning salt and pepper

Heat 2 tbsps olive oil in a sautee pan over medium heat.

3 cups kale, stems removed, shredded 3 carrots, peeled, shaved into ribbons 1/2 red onion, thinly sliced 2 tbsp olive oil 1 tbsp lemon juice salt

Ingredients: 1/2 tbsp olive oil 1 small onion (chopped) 1 clove garlic (chopped) 1/2 jalapeno pepper (seeded and chopped) 3/4 cup kale (chopped) 1/4 cup quinoa (cooked) 3 egg whites, 1 egg (separated) 1/4 avocado

12 — 14 lb whole turkey, fresh or frozen and thawed 4 Tbsp olive oil 8 c chopped onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2 tsp poultry seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (about 9 c) and lightly toasted 3/4 c chopped fresh flat - leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose flour

3 c watermelon, diced 2 c tomatoes, chopped 1/2 c cucumber, diced 2 Tbsp cilantro 1 Tbsp olive oil 1 Tbsp sherry or red wine vinegar

2 Tbsp sweet Asian chili sauce 2 Tbsp fresh lime juice 1 Tbsp olive oil 1 pkg (5 oz) baby spinach 2 c watermelon, cubed 3 slices cooked bacon, crumbled ⅛ c sliced red onion

and toss with 1 Tbsp olive oil.

1/2 cup whole wheat flour 3/4 cup warm water (about 100 °F) 1 tsp honey 2 1/4 tsps (1 pkt) active dry yeast 1 1/2 cups all - purpose flour 3 tbsps olive oil 1 1/2 tsps salt vegetable oil for greasing the bowl

Lentils 1 cup green lentils, rinsed (make sure to pick through for little rocks) 3 cups water 1 tbsp olive oil 1/2 white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauce

Apple Slaw 2 apples (I used one green and one honeycrisp) 1 tbsp olive oil 1/2 tbsp apple cider vinegar 1 tsp honey salt and pepper