In a small frying pan, heat 1
teaspoon of olive oil over high heat.
Squeeze a bit more orange juice on the salad and drizzle just
a teaspoon of olive oil over all.
While the eggplant is baking, bring
the teaspoon of olive oil over medium heat in a medium saucepan.
(I also drizzled about
a teaspoon of olive oil over the pasta mixture.)
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.
, bring 2
teaspoons of the olive oil over medium heat.
Step 3In a small skillet, heat the remaining 1
teaspoon of olive oil over medium heat.
Drizzle 1
teaspoon of olive oil over each head of garlic, then wrap each head in foil.
Using a muffin tin, place each head into its own section and drizzle a couple of
teaspoons of olive oil over each.
In a medium skillet, heat 1
teaspoon of olive oil over medium heat.
In a large skillet, heat 1
teaspoon of olive oil over medium heat.
Add healthy fat to your meal by lightly coating roasted sweet potatoes with olive oil, or by drizzling
a teaspoon of olive oil over your baked or mashed sweet potatoes.
Drizzle 2
teaspoons of olive oil over each garlic head using your fingers to coat the whole bulb.
In a large nonstick skillet, heat 1 1/2
teaspoons of olive oil over a medium heat.
Drizzle
a teaspoon of olive oil over each mushroom and season lightly.
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.
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.
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
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.
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.
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.
Heat 2
teaspoons of olive oil in a Dutch oven
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.
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.
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
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.
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.
Heat 2
teaspoons of the
olive oil in a large saucepan set
over medium heat.
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.
In a large nonstick skillet
over medium heat, cook mushrooms and onions in 1
teaspoon of olive oil.
1 1⁄2 cups dried black beans, rinsed and picked
over (* see note below for quick version) 1 - inch piece
of kombu 2 cups chopped yellow onion 1
teaspoon chipotle chile powder 3 bay leaves 2
teaspoons salt Pinch
of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin
olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
Ingredients 1 tablespoon
olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2
teaspoon thyme, dried, 2 tablespoons
of chopped fresh thyme can be used 3
teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat
olive oil in large, nonstick saucepan
over medium heat.
Make the scallops: In a small saucepan set
over medium heat, heat 2
teaspoons of olive oil.
Heat pot
over medium heat, add
teaspoon of olive oil and quinoa.
12 ounce dried cannellini beans, picked
over and rinsed 2 tablespoons extra-virgin
olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head
of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch
of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2
teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)