In a large nonstick skillet, heat one
teaspoon olive oil on medium - high heat.
In a large nonstick skillet, heat one
teaspoon olive oil on medium - high heat.
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)
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1
teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin
Olive oil Baguette, cut into slices
on the diagonal Garlic, peeled and cut in half
Olive oil for drizzling
Drizzle a
teaspoon of
olive oil and a tablespoon of white wine over the camembert, add
on a few sprigs of thyme.
Place
on the other baking sheet with the sliced onions and toss with
olive oil, 1/2
teaspoon salt and pepper to coat, just like you did with the potatoes.
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.
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend
on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1
teaspoon dried parsley (or 1 tablespoon fresh) 1/2
teaspoon dried basil (or 2
teaspoons fresh) 1/2
teaspoon salt Fresh pepper, to taste 1 tablespoon
olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce
On the other sheet pan, toss the zucchini and squash with 1 tablespoon
olive oil, 1/2
teaspoon salt and 1/4
teaspoon black pepper.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin
olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean
olives (or one type is fine... whatever you like / have
on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4
teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
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
Place the bread
on a sheet pan and toss with 1 tablespoon
olive oil, 1/2
teaspoon salt and 1/2
teaspoon pepper.
Squeeze a bit more orange juice
on the salad and drizzle just a
teaspoon of
olive oil over all.
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2
teaspoons marjoram or 1/2
teaspoon rubbed sage 1/2
teaspoon thyme 1/2
teaspoon salt 1/2
teaspoon white pepper 1/4
teaspoon ground allspice 1/4
teaspoon ground cinnamon 1/4
teaspoon ground nutmeg 1/4
teaspoon ground fennel seeds ⅛
teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin
on) 2 tablespoons dried cranberries or cherries, chopped, optional -
Olive oil, grape seed
oil or coconut
oil, for sautéing
2 tablespoons extra virgin
olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup chopped fresh parsley 1/4 -1 / 2
teaspoon dried crushed red pepper (depending
on your spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup Kalamata
olives, chopped 3 garlic cloves, minced Salt and pepper
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.
and drizzle in the remaining 2
teaspoons of
olive oil on the empty side.
Place chopped mango, chili powder and
teaspoon of
olive oil on a baking sheet and toss.
Arrange the vegetables and onion
on the baking sheet, drizzle with
olive oil, sprinkle with the herbes de Provence and 1
teaspoon sea salt and toss until the veg and onions are evenly coated in the
oil and spices.
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.
1 tablespoon
olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2
teaspoons smoked paprika or chili powder, and 1
teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes
on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
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
While the onion pickles, in a medium pan (nonstick, if you have one), heat 2
teaspoons of
olive oil on medium - high until hot.
1 tablespoon extra-virgin
olive oil 1 bunch green onions, chopped 3/4
teaspoons fine - grain sea salt 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained 2 cups water 1/4 cup / 1 oz / 30g dried currants 1 lemon 2 sm - med zucchini, grated
on box grater 4 tablespoons toasted sesame seeds 4 tablespoons chopped fresh dill
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)
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons
olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1
teaspoon salt 2 zucchini — sliced
on a mandoline or any way you like 2 yellow summer squash — sliced
Barley Tomato Salad 1 lb tomatoes
on the vine 1/4 cup
olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2
teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
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 STUFFED TURKEY: 1 turkey breast half (skin -
on, boned and butterflied) 1/4 cup
olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4
teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2
teaspoons Dijon mustard 1/4 cup
olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup
olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2
teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved
on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
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)
Add water and 1
teaspoon olive oil and beat for 2 - 3 minutes
on medium - low until dough is smooth and elastic; or process just until the dough forms a smooth ball; or knead 5 minutes with
oiled hands or until smooth and elastic, but slightly sticky.
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!
FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin -
on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons
olive oil 1
teaspoon coarse salt 1 tablespoon whole peppercorns 1/4
teaspoon ground black pepper 6 dried bay leaves
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
1/2 cup balsamic vinegar 1/4 cup low sodium soy sauce 1/2 cup honey 2 Tablespoons
olive oil 4 garlic cloves, minced 2
teaspoons minced fresh ginger 2 Tablespoons chopped scallions 1/2
teaspoon salt 6 large bone - in, skin -
on chicken thighs (about 2 1/4 pounds) 1 Tablespoon cornstarch
Grease 2 rimmed baking sheets with 2
teaspoons of
olive oil on each pan.
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.
Place skirt steak
on a rimmed baking sheet; rub
olive oil, 3/4
teaspoon salt, and pepper
on both sides.
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
1 tablespoon
olive oil 1 large leek, light green and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4
teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin and drained
on paper towels 2 cups shredded cheddar cheese 3 eggs, beaten