Reheat the pan and the remaining 1 1/2
teaspoons oil until very hot.
Not exact matches
Add a
teaspoon of coconut
oil to a non-stick frying pan on medium heat, wait
until it's hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the size of the pan, you should be able to fit between three and five of them each time).
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.
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.
Alternatively cook immediately in a pot of boiling, lightly salted water with a
teaspoon of
oil for approx. 3 minutes or
until cooked to your desired consistency.
Once melted, add in chopped onions with 1/4
teaspoon of salt, and stir
until all onions are coated in the
oil mixture.
Heat another
teaspoon of sesame
oil in the pan and stir - fry the onion and pepper
until soft.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2
teaspoons coconut
oil 2 tablespoons plus 2
teaspoons agave nectar directions: Gently heat agave and coconut
oil together
until liquid and uniform.
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut
oil, warmed
until it liquefies, or olive
oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry
until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive
oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few
teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt
until all the textures are combined Stir or run a knife through the mixture
until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
In a large cast iron dutch oven, heat 1
teaspoon of olive
oil and sear the chicken pieces
until all sides have a brown, crisp sear.
Combine the sesame
oil, soy sauce, rice vinegar 1/2
teaspoon of the minced garlic, siriacha, and honey in a small bowl and stir
until completely combined.
Stir in 1
teaspoon of coconut
oil until thoroughly mixed.
Heat a
teaspoon oil and roast urad dal, chana dal, red chilies, asafoetida and red chilies
until golden.
Add 1/4
teaspoon peppermint
oil and stir
until combined.
Add remaining 2
teaspoons oil to pan and cook patties, turning once,
until golden brown, about 6 minutes.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive
oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried)
until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1
teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
Heat 1
teaspoon of olive
oil in a sauté pan or skillet over medium high heat
until hot but not smoking.
While couscous is cooking, Heat remaining
teaspoon of
oil in a small nonstick skillet and saute pepper, onion, and edamame
until just tender.Add ponzu sauce, toss together for a few seconds, and then combine with cooked couscous.
Add in the chopped kale, 1
teaspoon of salt and more olive
oil and repeat
until the kale is minced.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive
oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently
until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
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 medium bowl combine onion and cauliflower and toss with 2 tablespoon of olive
oil, 1/2
teaspoon sea salt and 1/2
teaspoon sweet paprika
until olive
oil, spices and vegetables are evenly distributed.
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.
Whisk in 2
teaspoons Sriracha sauce and then 1/3 cup olive
oil until well combined.
1) 1 1/4 cup almond meal 2) 3/4 cup flax meal 3) 2 tablespoons of olive
oil 4) 1 tablespoon of water 5) 1
teaspoon of salt 6) 1
teaspoon of garlic powder 7) 1/2
teaspoon of dried oregano 8) 1/2
teaspoon of dried parsley 9) 1 egg, whisked
until frothy
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.
Separate the cloves first but don't peel, then roast
until soft and the cloves pop right out of the skin) 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3 - 5 tablespoons lemon juice (depending on taste) 1/2
teaspoon salt 2 tablespoons of
oil used to roast the garlic And then whatever you like for seasonings.
2 tablespoons mayonnaise (I make my own mayo by blending 1 egg, 1 egg yolk, 1 tablespoon lemon juice, 1
teaspoon Dijon mustard and 1 cup olive
oil until smooth and creamy)
Next combine the remaining 1/2 cup coconut
oil, juice from the lemons, 1/4
teaspoons salt, cashews, almond milk, 1/4 cup maple syrup in a high - speed blender and blend
until silky smooth.
I didn't use any heat, I put 1/2 cup of coconut
oil in a freezer bag and played with it like a stress ball
until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2
teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.
While the onion pickles, in a medium pan (nonstick, if you have one), heat 2
teaspoons of olive
oil on medium - high
until hot.
If the nut butter is too thick, dry or clumpy, add in the
oil 1
teaspoon at a time, briefly pulsing after each addition,
until you achieve the consistency that you like.
Heat a couple of
teaspoons of
oil in a small skillet
until hot.
1 (2 - pound) whole flounder 1
teaspoon coarse kosher salt 1
teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked in water
until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1
teaspoon ground ginger 1
teaspoon ground cumin 1/2 cup vegetable
oil, divided 1/2 cup cider vinegar 1
teaspoon dry mustard 1
teaspoon granulated sugar 1 cup water
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
Add the water and 2
teaspoons olive
oil to the well and stir the wet and dry ingredients together with a fork
until fully incorporated.
6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1
teaspoon salt (or to taste) 1/2
teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit of olive
oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping
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 1
teaspoon oil in same skillet over medium - high heat
until hot.
Heat remaining 2
teaspoons oil in same skillet over medium - high heat
until hot.
Add your dates, coconut, and 2
teaspoons of the coconut
oil and pulse
until combined.
Add the chickpeas, 2 ounces feta, 1 tablespoon olive
oil, cumin, 1/2
teaspoon salt, 1/4
teaspoon black pepper and cayenne pepper and puree
until smooth.
Whisk lime juice,
oil and 1/2
teaspoon paprika in small bowl
until blended.
To prepare stir - fry: Stir cornstarch, 1 tablespoon tamari (or soy sauce), 1 tablespoon rice wine (or sherry) and 1/2
teaspoon sesame
oil in a small bowl
until smooth; set stir - fry sauce aside.
Mix together 1/2 cup Balsamic Vinegar, 1/4 cup Olive
Oil, 2
teaspoons Sea Salt, 1
teaspoon Pepper, 8 cloves Chopped Garlic, 2
teaspoons Fresh Thyme and 2
teaspoons Chopped Fresh Rosemary
until well combined.
Simply combine 1/4 cup each extra virgin olive
oil and fresh lime juice with 1/3 cup packed fresh cilantro, 1 Tablespoon honey, 1/2
teaspoon chili powder, salt, and pepper in a small food processor or blender then process
until smooth.
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.
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.