Sentences with phrase «teaspoon olive oil»

Heat 1 teaspoon olive oil in large nonstick skillet over medium - high heat.

In a small skillet, heat the remaining teaspoon olive oil over medium.

Add the remaining teaspoon olive oil to the same large skillet.

In a bowl, whisk 5 teaspoons olive oil with 5 teaspoons pure maple syrup and 1/4 teaspoon cayenne pepper.

In a large nonstick skillet, heat one teaspoon olive oil on medium - high heat.

Brush 1 teaspoon olive oil onto a baking sheet to cover.

Gradually stir in 2 teaspoons olive oil followed by flour and salt to form a soft dough.

Heat 1 teaspoon olive oil in a large skillet on medium heat.

In a skillet, heat 1 teaspoon olive oil over medium - high heat.

In a large nonstick skillet, heat one teaspoon olive oil on medium - high heat.

Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to taste

Ingredients 1 egg 1 teaspoon olive oil salt and pepper 2 slices bread 1 teaspoon butter 1 slice cheddar cheese

For the herb coating: 1 1/2 teaspoon dijon mustard 2 teaspoons olive oil 1 1/2 Tablespoon mint, chopped 1 1/2 teaspoons rosemary, chopped 1 1/2 teaspoons thyme, chopped 1 large garlic clove, chopped 1/4 teaspoon salt 1/4 teaspoon pepper

2 red onions, julienned Juice of 4 Peruvian limes or Key limes 2 very finely chopped Peruvian chile peppers such as fresh ají panca (or substitute serranos) 2 teaspoons chopped fresh cilantro or parsley 1/4 teaspoon white vinegar 1 teaspoon olive oil Sea salt Freshly ground black pepper

I had a pound of cauliflower florets that I needed to use, so I tossed them with four small, smashed garlic cloves, a teaspoon of cinnamon, a half teaspoon olive oil, and three cinnamon sticks (short and fat).

2 medium butternut squash, halved and seeded (or 8 cups, chopped) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6 cups of vegetable stock 3 teaspoons olive oil Generous pinch of saffron threads 1/4 cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground cloves 1/2 cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives

1/4 cup quinoa 1 - 2 teaspoons olive oil Himalayan salt Freshly ground black pepper (optional) Herbs and spices of choosing (optional)

1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro

Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.

1/2 teaspoon active dry yeast 3/4 cup warm water (about 110 °F) 1 teaspoon sugar 1 cup sorghum flour, brown rice flour or a combination 1/3 cup potato starch (not potato flour) or cornstarch 1/2 cup tapioca starch / flour 1/2 teaspoon xanthan gum or guar gum Pinch of salt 1 large egg, beaten 1 teaspoon olive oil Rice flour or other gluten - free flour, for rolling dough Oil, for frying Tomato sauce, for topping Grated Parmesan cheese or dairy - free alternative, for topping

1 teaspoon olive oil Small red onion, in thinly sliced half moons 1/2 lb cremini mushrooms, sliced 2 cloves garlic, minced 1 teaspoon dried thyme 1/4 teaspoon salt Extra basil for garnish

Ingredients 3 - 5 cups greens of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze of fresh lemon juice Directions 1.

1 large egg, whisked 1 tablespoon chopped scallion 1 tablespoon chopped bell pepper 1 tablespoon chopped jalapeño salt and pepper to taste 1/2 teaspoon olive oil Nonstick cooking spray 2 La Tortilla Factory Non-GMO Low Carb Whole Wheat, Original Size 1/2 cup shredded reduced - fat Mexican cheese blend Garnish ideas: salsa, guacamole

1 tub ricotta 250g cherry tomatoes 1 teaspoon olive oil Good quality balsamic vinegar — the type that tastes so good you can drink it A few handfuls of fresh basil leaves Black pepper

Push the mushrooms to one side, and add an additional teaspoon olive oil to the other side of the pan and fry the garlic until golden brown, less than a minute.

1 tablespoon Coriander Seeds 1/2 tablespoon Cumin Seeds Pinch Dried Pepper Flakes 1/2 cup Black Beans, with liquids 1 Avocado 1 teaspoon Olive Oil Juice and Zest from 1/2 Lime 2 teaspoons Honey (I used agave nectar) 1/4 cup Goat Cheese 4 Corn or Flour Tortillas

4 fresh pineapple rings, cut 1/2 to 1 inch thick 2 teaspoons olive oil Freshly ground pepper, to taste 2 tablespoons brown sugar

4 -5 young leeks or 2 older — larger — leeks, washed and sliced 1/2 teaspoon olive oil 300g maftoul 750 ml vegetable stock — I use Marigold bouillon 1 tablespoon extra virgin olive oil 1/2 tablespoon lemon juice

3 — 4 poussin — depending on the appetite of your diners 2 — 3 large cloves garlic, crushed 1/4 teaspoon dried chilli flakes Juice of a lemon, reserve the lemon skins 1 teaspoon olive oil Black pepper

1 pound ground lamb 1 lemon 1 garlic clove 1 teaspoon dried oregano 1 bay leaf 1 teaspoon olive oil Kosher salt and freshly ground black pepper, to taste

1/4 cup all natural peanut butter 2 teaspoons freshly grated ginger 3 tablespoon soy sauce, gluten - free if desired 1 tablespoon honey or a few drops liquid stevia 1 tablespoon red wine vinegar 1 teaspoon sesame oil 1 teaspoon olive oil Water to thin, if necessary

Fish Tacos with Fajita Vegetables & Black Beans Serves 4 Ingredients: 16 ounces frozen Mahi Mahi, halibut or cod (1 - inch thick fillets) 2 Tablespoons lime juice, divided 1 — 15 ounce can black beans Dash hot sauce (optional) 8 corn tortillas 1/2 cup verde sauce 2 cups chopped green leafy lettuce 2 teaspoons olive oil -LSB-...]

Mixed lettuce (the more color, the more nutrition) Any raw vegetables you enjoy 1 - 2 teaspoons olive oil Fresh lemon juice Herbs and spices 2 - 4 ounce chicken or fish, grilled, steamed or poached (optional)

Cook penne in the boiling water with 1/2 teaspoon salt and 1 teaspoon olive oil according to package directions.

Heat 1 - 2 teaspoons olive oil in a pan, add patties and cook for about 5 - 7 minutes until golden brown.

Drizzle 1/2 teaspoon olive oil over all the slices.

1 garlic naan 2 - 3 brussel sprouts a few slices red onion 1 tbsp chopped fresh chives 1 - 2 teaspoons olive oil pinch sea salt pinch chilli flakes

Prep Time: 10 minutes Chill Time for Marinade: 45 minutes Bake Time: 35 minutes Ingredients 1/2 cup balsamic vinegar 2 teaspoons olive oil 1 1/2 tablespoons fresh rosemary, chopped 1 tablespoon garlic, minced 1/2 teaspoon salt Fresh black pepper, to taste Cooking spray.

Drizzle with a half teaspoon olive oil.

Spoon dip into a wide bowl, drizzle with remaining teaspoon olive oil, minced parsley, and remaining toasted pepitas.

Sauté shrimp in 2 teaspoons olive oil for 2 minutes; set aside.

4 sustainably caught salmon fillets 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 2 teaspoons honey or maple syrup 1 teaspoon olive oil generous pinch of sea salt

Add 2 teaspoons olive oil and the remaining seasoning.