Sentences with phrase «tbsp of olive oil for»

Once onions and celery have softened some, add them to a food processor with the remaining ingredients (except last 1 tbsp of olive oil for frying), and process until the mixture becomes crumbly, and then scrape down the sides of the bowl.

While the potatoes are roasting, sauté the onions in 2 tbsp of olive oil for 10 minutes.

Over medium - high heat, saute the sweet potato noodles with 1 tbsp of olive oil for approximately 8 minutes, or until noodles are softened.

If you have the time, toss the pork chops in a plastic bag with a 1/4 cup of orange juice and 1 Tbsp of olive oil for a quick marinade while you prepare all the other ingredients.

Not exact matches

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

Preheat the stainless pan for 2 minutes, add 1 tbsp of olive oil.

Hi can I use extra virgin olive oil for the tbsp of oil?

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 bakingolive 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 bakingOlive 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

After the 45 minutes, score the top 3 times with a knife, brush the bread lightly with a tbsp of olive oil and then place on the middle shelf of the oven for 15 - 20 minutes, until golden brown.

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

1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish

250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste

The rub (good for 10 lbs of ribs): 1 bulk of garlic 1 tbsp of Sea salt 1 tsp of cayenne 2 tsp of paprika 2 tsp of black peppar 2 tsp of onion power 2 tsp of thyme 2 tsp of majoram 2 tsp of celery seed 1/3 cup olive oil

For added flavor, whisk together 1/4 cup of orange juice and 1 Tbsp of the Butter olive oil and marinate the pork chops in it while you prepare the salad ingredients.

1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving

Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt

1 large butternut squash 2 - 3 medium apples, peeled and cored 2 l of vegetable stock (purchased or make your own) bunch of leeks 2 - 4 tbsp olive oil for cooking salt and pepper to taste

1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced

Drizzle about 1 tbsp olive or coconut oil in the pot and heat over medium heat for a couple of minutes until the oil is hot.

For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

For 2 people simply fry 150g of mushrooms, quartered or sliced, in 1/2 Tbsp of olive oil with some freshly ground black pepper and a pinch of salt until cooked.

Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving

Ingredients: 1 Tbsp olive oil 1 clove garlic, minced 1 Tbsp sake or white wine (optional) 1 cup quinoa 4 cups assortment of mushrooms, sliced 1 Tbsp tamari 1/2 tsp salt Fresh parsley for garnish, chopped

After heated, add the 4 tbsp of olive oil and heat for 1 minute.

Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]

1 lb of fish fillets (I used Alaskan wild cod) 1 cup of ground almonds or almond flour 2 eggs 1 tbsp of arrowroot powder 1 tsp of garlic powder 1/2 tsp of coriander Salt and pepper to taste Coconut oil or olive oil for frying

For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout

1 lb of raw shrimp 1 tbsp of olive oil 4 tbsp of butter or ghee (or more olive oil) 1 tbsp of minced garlic 1/2 tbsp of lemon juice 1 tbsp of orange juice Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro for garnishing

For the dressing combine with a blender or Cuisinart: 2 jalapenos Juice of 3 Limes 1 tsp Crushed Garlic 1 Tbsp Allspice 1 tsp Thyme 1/2 Tbsp Honey 3 Tbsp Olive Oil

1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg Sea salt & black pepper, to taste

I sweated the veggies first in a Tbsp of olive oil, added the garlic, sauteed for 1 minute and then added the meat.

Roasted garlic, 2 whole bulbs (for roasting garlic, you will need: 2 tbsp of olive oil, salt and pepper, and aluminum foil)

Lunch: White Mountain Tortillas Ingredients: Hummus, 10 slices provolone cheese, olive oil / butter for pan, 10 tortillas Preparation: For each tortilla, place 1 tbsp of oil on pfor pan, 10 tortillas Preparation: For each tortilla, place 1 tbsp of oil on pFor each tortilla, place 1 tbsp of oil on pan.

In the meantime, prepare 2 tbsp of olive oil with 1 tbsp of lemon juice, salt / pepper, and 1 clove of garlic for the dressing.

Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2 cup half and half 1/2 cup vegetable or chicken broth small handful fresh basil 1/2 cup Parmesan cheese, divided Juice of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded

In a large skillet, on small to medium heat add 3 tbsp of olive oil and cook the chicken for about 10 min till light brown and no longer pink inside.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

Homemade Pitas vegetarian, soy - free, dairy - free, peanut - free, tree nut - free, seed - free, shellfish - oil, fish - free, nightshade - free, bean & legume - free Ingredients: 3 cups of flour 1 cup water 1 Tbsp honey Half of a 1/4 oz packet active dry yeast 1 tsp salt Olive oil Extra flour for...

Coat a medium sauce pan with 2 tbsp of olive oil and saute the couscous and white onion over medium heat for 3 minutes.

Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopfor greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopFor the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopFor the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped

Quick lamb tagine with tabbouleh 2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutFor the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutfor 10 minutes.

2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutFor the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutfor 10 minutes.

For the sauce: Add about 1 tbsp of olive oil to a pan.

Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopfor greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopFor the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopFor the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped

For the potatoes, I just mixed 2 tsp each of smoked paprika, onion powder, garlic powder + 1 tbsp of olive oil + salt to taste.