Even a poor diet or a dry climate can cause flaking, itchy skin so changing to a better quality food or drizzling
a teaspoon of olive oil on their dinner helps.
Pour about
a teaspoon of olive oil on top the garlic cloves and cover with foil.
In a large skillet heat the remaining 1/2
teaspoon of olive oil on medium high heat.
Spoon into a shallow bowl and drizzle 1
teaspoon of olive oil on top as well as paprika and pine nuts.
In a skillet, heat one
teaspoon of olive oil on medium, and then add the diced onions, celery, garlic and mushrooms.
Place chopped mango, chili powder and
teaspoon of olive oil on a baking sheet and toss.
and drizzle in the remaining 2
teaspoons of olive oil on the empty side.
While the onion pickles, in a medium pan (nonstick, if you have one), heat 2
teaspoons of olive oil on medium - high until hot.
Grease 2 rimmed baking sheets with 2
teaspoons of olive oil on each pan.
While the peppers cool, in a large pan, heat 2
teaspoons of olive oil on medium until hot.
In a large pan, heat 2
teaspoons of olive oil on medium - high until hot.
Not exact matches
Place the squares
on a baking dish drizzled with
olive oil, dried herbs, a
teaspoon of paprika and a sprinkling
of salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2
teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere
on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Drizzle a
teaspoon of olive oil and a tablespoon
of white wine over the camembert, add
on a few sprigs
of thyme.
Brush both sides
of the pita bread with 1
teaspoon of olive oil and sprinkle with a pinch
of salt, then lightly toast
on the skillet, about 45 seconds per side.
On one side
of a rimmed baking sheet, toss the asparagus with 1/2
teaspoon olive oil and a pinch
of salt.
Place
on a square
of aluminum foil, and drizzle with
olive oil and 1/4
teaspoon kosher salt.
For the pizza dough: 2 1/4
teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1
teaspoon salt 1 tablespoon
olive oil Corn meal - for spreading
on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons
olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
Squeeze a bit more orange juice
on the salad and drizzle just a
teaspoon of olive oil over all.
Preheat oven to 375 degrees F. Toss pumpkin seeds with 1
teaspoon olive oil and spread out
on one side
of a large baking sheet.
Toss the almonds with 1/2
teaspoon olive oil and spread out
on other side
of the baking sheet.
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated
on the large holes
of a box grater (2 cups packed) salt, as needed 4
teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons
olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2
teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable
oil for frying, such as sunflower
While the rice is cooking, heat 2
teaspoons of the
olive oil in a pan
on medium - high heat.
In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle
of olive oil, 1/2
teaspoon oregano, basil, salt and pepper to taste, cook
on medium for approximately 10 minutes.
To cook the fish, heat 2
teaspoons of olive oil in a large non-stick skillet
on high heat.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole -
olive oil for drizzling - kosher salt + pepper to taste - 1/2
teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2
teaspoon cayenne pepper, more or less depending
on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Combine both types
of potatoes,
olive oil + 1/2
teaspoon of the chili powder
on a foil - lined sheet pan.
1/2 cup
olive oil (or other
oil) 1/4 cup white wine vinegar juice
of two limes (lemons also work) 2 tablespoons water 1 tablespoon honey 1/2
teaspoon salt (be easy
on salt, as cooked quinoa is already salted)
Ingredients: 3 cups fresh spinach Half cup
of Parmesan cheese Half cup
of olive oil 3 garlic cloves 1
teaspoon salt Three quarters
of a cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor for approximately one minute, stopping periodically to push down the food
on the sides.2.)
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2
teaspoons hot sauce 2
teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin -
on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1
teaspoon Dijon mustard 1/2 cup
olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
For the beans: 1 tablespoon extra virgin
olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2
teaspoon salt 1/2 pound
of asparagus, sliced
on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin
on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
I did not have grapeseed
oil so I used half
olive and half coconut
oil (melted
on the stove top), I added the zest and juice
of half a lemon, and topped the whole messy affair off with 1/2
teaspoon vanilla!
1/3 cup
of walnuts 2 cups or raw kale destemmed 2 tablespoons
of nutritional yeast + extra to sprinkle
on top 2 tablespoons
of lemon juice 1 clove
of garlic - crushed a generous glug
of extra virgin
olive oil 1
teaspoon of white miso paste (optional but adds a bang
of flavour) salt to season
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans
of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons
olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1
teaspoon dried rosemary, crushed 1/2
teaspoon garlic powder 1/2
teaspoon sea salt 1/4
teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out
on a paper towel to dry.
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
10 tomatoes
on the vine 1 tablespoon extra virgin
olive oil 1 yellow onion, chopped 3 cloves garlic, chopped 1 pound ground beef 2
teaspoons dried oregano salt and pepper shredded mozzarella cheese chopped fresh herb
of your choice
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2
teaspoon rosemary (or 1 sprig
of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves
of garlic (place the garlic pod
on a clean surface, place the blade
of a knife over it and hit the blade with the heel
of your palm, crushing it lightly) with the skin
on — it roasts ever so beautifully this way, 1/2
teaspoon sea salt, 1 tablespoon
olive oil, and 1/2
teaspoon pepper powder, and mix them all up.
In the meantime, since you probably still have some
of this soup
on hand, you can improve the flavor by doing a sauté
of onions and garlic in a little
olive oil; add a couple
of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper,
of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls
of baby spinach or arugula.
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
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 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
In a large skillet set over medium heat, add 1
teaspoon of the
olive oil and the pancetta and cook, stirring often, until the pancetta is golden brown
on all sides, 4 to 6 minutes.
Squeeze about 1/2
teaspoon of fresh lemon juice
on the salad and then drizzle 2 tablespoons
of extra virgin Spanish
olive oil, season again with a kiss
of sea salt and freshly cracked black pepper and top
of the salad with some freshly chopped basil
1 cup uncooked quinoa, rinsed 2 cups water 1 tablespoon
olive oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1 cup corn frozen kernels Juice
of 1 small lime 1
teaspoon ground cumin 1 tablespoon chili powder 1/3 cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black beans, drained and rinsed or three to four cups cooked
on your own 2 cups red enchilada sauce 2 cups shredded Mexican cheese
Preheat oven to 400 degrees F. Place the broccoli and mushrooms
on a large baking sheet and drizzle with 4 tablespoons
of the
olive oil, 1 1/2
teaspoons of salt, 1/2
teaspoon of pepper and 2
teaspoons of the savory or thyme.
8 cups cauliflower florets, chopped into bite - size pieces 2 heads
of garlic, broken into cloves, skin left
on and root end trimmed 6 tablespoons good
olive oil plus 1 - 2 extra
teaspoons finishing
olive oil, divided 2
teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2
teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
On a heavy baking sheet or roasting pan, drizzle a little
olive oil and spread over bottom, dump the cauliflower pieces in a pile, drizzle with remaining 2
teaspoons oil, sprinkle with 1/2
teaspoon salt, and mix together well with your hands, coating all pieces
of cauliflower.
Grilled salmon or trout with umami relish * (Brush
olive oil on the skin - side
of two salmon or rainbow trout filets; grill skin - side down until almost cooked through and then brush with a relish made from 1/4 freshly grated parmesan cheese, 1 tablespoon tomato paste or ketchup, 2
teaspoons finely chopped anchovies, 1 tablespoon soy sauce or tamari and 2 tablespoons extra virgin
olive oil.
Rub chicken breasts
on all sides with the zest
of 1 lime, 1
teaspoon olive oil, 1
teaspoon salt, and 1/4
teaspoon black pepper.
200 grams
of spaghettini, or other long, thin pasta that you have
on hand 3 tablespoons
of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large red, orange and / or yellow bell peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8
teaspoon) Handful chopped parsley 1/2 lemon