Drizzle 2
tbsp of olive oil into the pan and heat a large skillet over high heat until it just begins to smoke.
Not exact matches
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
-2 medium beets, peeled and cut
into paper thin slices -1 small red onion, thinly sliced -3
tbsp sherry or red wine vinegar -1 / 4 cup
olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup
of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
olive oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2 cups
of frozen corn) 2
tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut
into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
Cut sweet potatoes
into thin uniform circles (uniformity is key here so that all
of the chips cook at the same rate; using a mandolin is ideal, but I just do mine freehand) Arrange chips on baking sheet Coat with
olive oil (Pour 1 - 2
Tbsp of olive oil...
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
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
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
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
then transfer
into a deep tray with the remaining
tbsp of olive oil
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
1/2 cup
olive oil 1/4 shallots, minced 1
tbsp green onion, minced 2
tbsp garlic, minced 1 teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder juice
of one lemon juice
of one orange 1 chicken, cut
into parts 2
tbsp butter
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
lamb or pork tenderloin, cut
into chunks peppers, onions, or any other vegetables you would like, cut
into chunks Juice
of 1 - 2 lemons 1/4 cup
olive oil 2 tablespoons red wine vinegar 3 cloves garlic, smashed 1
Tbsp.
Soup Ingredients: 1 ButterCUP squash, chopped
into bite - sized pieces 2 Bosc pears, chopped
into bite - sized pieces 3 carrots, chopped 1 red onion, chopped 1
tbsp fennel seeds 1
tbsp Turmeric powder 1
tbsp minced ginger 3 cloves
of garlic, minced 1 sprig
of fresh rosemary, finely chopped 2
tbsp olive oil TIP: Leave the buttercup -LSB-...]
Ingredients 2 chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a seasoning blend I have, along the same lines
of Nature's Seasoning) 1/2 onion cut
into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3
tbsp butter or
olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
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
Swiss Chard with Bulgur (from Secrets
of Healthy Middle Eastern Cuisine)---------------- 1 medium onion, chopped 3 garlic cloves, mashed 1
tbsp olive oil 1 lb Swiss chard, chopped
into small pieces 1/2 cup # 3 bulgur 1 cup water pepper
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 -2
tbsp olive oil -2 chorizo sausages, cut
into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut
into 1 inch pieces - 2 tablespoons
of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1
tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches
of spinach (about 2 lbs) 2
tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut
into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice
of 1/2 lemon, more to taste 2
tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken
into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Garlicky Cauliflower 1 head
of cauliflower, cut
into bite - sized florets 4
tbsp olive oil 4 garlic cloves, finely chopped 1
tbsp mild paprika 2
tbsp white wine vinegar salt and freshly ground pepper flat leaf parsley, finely chopped
-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-...]
2
tbsp of olive oil or
oil of preference 5 boneless chicken thighs cut
into strips (or 3 chicken breasts) 1 medium onion sliced 1/2 medium red bell pepper sliced 1/2 medium green bell pepper sliced 2 tsp
of garlic powder 1 tsp
of cumin 1/2 tsp
of coriander 1 tsp
of cayenne pepper (optional) 2 Roma tomatoes cut in 4 2 oz
of water or broth (chicken, vegetable, beef or bone) Salt and pepper to taste
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
Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups
of your fav veggies chopped
into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2
tbsp of olive oil (I used 1
tbsp olive oil + 1
tbsp of water) 1 large clove
of garlic, minced 1 tsp
of cumin a sprinkle
of coarse sea salt & pepper the juice
of half a lime
1/3 c.
olive or vegetable
oil (I actually like to use coconut
oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1
Tbsp baking powder Zest
of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little
of the dry mixture before folding
into the dough to prevent clumping and sticking.
Cut Cauliflower
into florets and toss on a medium to large baking sheet along with 2 chopped cloves
of garlic, salt, lemon drizzle and 3
tbsp of olive oil.
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)
Ingredients 3 - 4 lb pork loin (or pork roast cut
of your choice) 1
tbsp Olive Oil 4 Chicken and Apple Sausages, cut
into thirds 1 32 oz.
20 minutes or so before the cashews are done soaking, chop the onions, garlic, sun - dried tomatoes and half
of the chili
into small pieces and cook them with about 2
tbsp of olive oil in a frying pan over medium heat until the onions turn golden brown.
Herby potato and ham hock tortilla 2
tbsp The Co-operative basil infused
olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar) 50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free - range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1
tbsp of the
oil into a 20 cm non-stick frying pan set over a medium heat.
2
tbsp olive oil 1 lg onion, peeled and sliced thinly
into half rings 3 cloves garlic, minced 2 heaping
tbsp tomato paste 2 lbs ground beef salt and pepper, to taste small head
of cabbage, shredded 1 15oz.
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 chopped
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2
tbsp olive oil 2
tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
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 chopped
2
tbsp The Co-operative basil infused
olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar) 50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free - range eggsHandful fresh parsley leavesHandful fresh basil leaves Pour 1
tbsp of the
oil into a 20 cm non-stick frying pan set over a medium heat.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2
tbsp olive oil 2
tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
Drizzle about 1
tbsp olive oil into the bottom
of the oven - heated skillet.
3
tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut
into 2 cm / 3/4» cubes 2
tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2
tbsp finely chopped rosemary 2
tbsp thyme leaves 3 red bell peppers, cut
into strips 1 large onion, cut
into strips 600 g (1.3 lb) piece
of celeriac, cut
into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1
tbsp whole black pepper 1/2
tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed
Slice the chicken breast
into bite - sized pieces and sautee in a skillet over high heat, with a
Tbsp of olive oil.
Red Chileatole with Mushrooms, Corn, Peppers, and Chicken 1
tbsp extra-virgin
olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2
tbsp ancho chile powder 1 1/2
tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears
of corn 1/2 poblano pepper, cut
into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise
into 1 / 2 - inch - thick slices salt, to taste
Serves 8 1 medium butternut squash, peeled, seeded, and cut
into small cubes
Olive oil 3
tbsp raisins (preferably golden) 3
tbsp red wine vinegar 1
tbsp balsamic vinegar 1 onion, chopped 3 garlic cloves, crushed 1 fennel bulb, finely chopped 1
tbsp maple syrup 1 tin
of chopped tomatoes 3
tbsp green
olives, chopped 3
tbsp capers, rinsed Salt and black pepper
9 slices
of bread 1 small carrot 4 baby radishes 1/2 an English cucumber 1 small tomato 1 1/2
tbsp olive oil 1 1/2
tbsp lemon juice about 5
tbsp store bought Hummus or enough to spread on the bread slices about 4
tbsp store bought Pesto or enough to spread on the bread slices Salt and Pepper Slice the carrot, radishes, and cucumber
into thin slices.
Put zucchinis, bell peppers, and cherry tomatoes
into a bowl and toss with 3
tbsp of olive oil and 1/2 tsp salt.
2 tsp
Olive Oil A few drops Sesame
Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1
tbsp Lime Pickle Gravy 1
tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears
of Baby Corn, fresh or tinned, sliced
into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped
for ceviche: 1/2 zucchini, peeled
into ribbons 1 carrot, peeled
into ribbons 2 radishes, thinly sliced 1 large cob
of corn, kernels removed 1 small red bell pepper, stemmed and julienned 1 small shallot, thinly sliced juice from 3 limes 2 tsp dijon mustard 2 tsp raw agave nectar 1.5
tbsp extra virgin
olive oil 2 - 3 sprigs basil / cilantro, leaves finely chopped
2.5
tbsp freshly squeezed lemon juice (from 1 lemon) zest
of 2 lemons 1
tbsp olive oil 1/2 cup sun - dried tomatoes, soaked for 2 hours and chopped finely 1 cup cucumber, cut
into small cubes 1 small clove garlic, minced or pressed 1 shallot, minced 5
olives (I used kalamata), pitted and finely chopped 2
tbsp fresh dill, finely chopped 3
tbsp fresh mint leaves, finely chopped salt and freshly ground black pepper to taste
Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves
of garlic, diced 2 chicken breasts, cut
into bite sized pieces 1 jar
of Trader Joe's Mojito Simmer Sauce 1 can
of corn, drained (I used 8 oz frozen corn) 1 can
of black beans, drained 1 tablespoon
of Caribbean seasoning (I used 1
tbsp of Jamaican Jerk Seasoning) 1/3 cup
of Bacardi 151 Rum (or any rum
of your choice)(I used Jamaican Appleton Estate) 1 pinch
of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount
of olive oil.
Meanwhile, cut the onion
into thin halfmoon slices and tip
into a bowl with another
tbsp olive oil and a good squeeze
of lemon juice.
SERVINGS Serves 4 INGREDIENTS For the kabobs 2 lbs swordfish, skinned and cut
into 1 inch cubes 1/2 red pepper, seeds removed and cut
into 1 inch pieces 1/2 zucchini, cut
into 1 inch pieces 1 red onion, cut
into 1 inch pieces Zest
of 1 lemon Zest and juice
of 1 lime 1 garlic clove, minced 1
tbsp garam masala 1/4 cup
Olive oil 1 tsp salt
Ingredients (makes 6) 4 steaks (3 cm thick) 1
tbsp Balsamic Glaze 5
tbsp olive oil Salt and pepper 2 cloves garlic, sliced thinly 1
tbsp rosemary leaves 6 handfuls
of rocket 6 — 8 tomatoes, cut
into wedges 2 just - ripe avocados 2 roasted red peppers, sliced 2 spring onions, sliced thinly 4 handfuls blanched snow peas Balsamic Glaze 1 cup balsamic vinegar 1/2 cup apple juice