Sentences with phrase «teaspoon olive oil over»

In a large pot, heat 1 teaspoon olive oil over medium - high heat and brown beef for 5 - 7 minutes, breaking into small pieces as it cooks.

In the same saucepan, heat 1 teaspoon olive oil over medium heat.

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

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

Not exact matches

Before adding liquid, stir the grains while dry (or with just a teaspoon or two of mild olive oil) over medium heat, about 5 minutes, until the grains start to pop and brown.

Drizzle a teaspoon of olive oil and a tablespoon of white wine over the camembert, add on a few sprigs of thyme.

In a small frying pan, heat 1 teaspoon of olive oil over high heat.

1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)

Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.

Squeeze a bit more orange juice on the salad and drizzle just a teaspoon of olive oil over all.

6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to taste

* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger

Heat 1 teaspoon of olive oil in a sauté pan or skillet over medium high heat until hot but not smoking.

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.

2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving

Heat 1 teaspoon of the olive oil in the same pan over medium - high heat.

In a medium sauté pan, placed over medium heat, pour in a teaspoon of olive oil.

I would like to propose the following: In a non-stick pan, over high heat, heat about 1 - 1 1/2 teaspoons of olive oil.

While the eggplant is baking, bring the teaspoon of olive oil over medium heat in a medium saucepan.

Add the olive oil, diced onions and kale to a skillet over medium high heat, season with 1/2 teaspoon of the salt and cook until the onions begin to brown and the kale is slightly wilted.

(I also drizzled about a teaspoon of olive oil over the pasta mixture.)

Put 2 teaspoons olive oil in a large skillet and heat over medium.

Heat 2 teaspoons of olive oil in a Dutch oven over medium heat.

Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

Heat 2 teaspoons of the olive oil in a nonstick skillet over medium - high heat.

Cook the bacon, vegetables, and mushrooms: Heat 2 teaspoons olive oil in a 4 - 5 quart dutch oven over medium until shimmering.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

Heat the teaspoon of olive oil in a small pan over medium and when hot add minced garlic.

In a skillet set over medium heat, add 1/4 teaspoon olive oil.

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

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

Meanwhile, heat remaining 2 teaspoons of olive oil in a small sauté pan over medium - high heat.

Meanwhile, heat 1 teaspoon of olive oil in a large non-stick pan over medium - high heat.

While the tomatoes are roasting, add 1 teaspoon of olive oil and butter to a pot and heat over medium heat.

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.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Step 6In a separate small skillet, heat the remaining 2 teaspoons of olive oil over medium heat.

In a large skillet, heat 1 1/2 teaspoons of the olive oil over medium - high heat.

Heat 2 teaspoon olive oil in a large nonstick ovenproof skillet set over medium - high heat.

, bring 2 teaspoons of the olive oil over medium heat.

Heat 1 teaspoon of olive oil in a large skillet set over medium heat.

2 cups black beluga lentils (or green French lentils), picked over and rinsed 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 teaspoon fine - grain sea salt 1 28 - ounce can crushed tomatoes 2 cups water 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

In a small skillet set over medium heat, warm 2 teaspoons of the olive oil.

Use your fingers to press indentations all over the dough, drizzle with 1 teaspoon olive oil and sprinkle with rosemary and sea salt.

It's easy — I just sautee a quarter garlic clove, chopped finely, with a teaspoon of chopped onion in virgin olive oil, then I add a handful of fresh watercress, (washed and picked over) chopped coarsely; just sautee it enough to warm it, adding a shredded basil leaf.

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.

Step 3In a small skillet, heat the remaining 1 teaspoon of olive oil over medium heat.

Heat 2 teaspoons of the olive oil in a large saucepan set over medium heat.

Sauté onions, seasoned with 1/4 teaspoon each salt and pepper in 1/4 cup olive oil over medium heat, stirring regularly, until very soft — 15 minutes or so.