Sentences with phrase «teaspoons olive oil -lsb-»

Steam Sautéed Kale Stems 2 cups kale stems, chopped into 1/4 ″ pieces 2 teaspoons olive oil 1/2 teaspoon salt 1/2 cup vegetable broth Heat olive oil over medium heat in a medium sized pot.

Drizzle peaches and sliced onions with 1 - 2 teaspoons olive oil.

INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)

Grated zest and juice of 3 limes 2 green onions, white and green parts, chopped 2 large garlic cloves, minced 3 tablespoons chopped cilantro 2 teaspoons olive oil 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

8 ounces ground turkey breast 1/4 cup chopped onion 1/3 cup chopped red bell pepper 1/3 cup chopped green bell pepper 1/2 teaspoon cumin 3/4 teaspoon chili powder 2 garlic cloves, minced 1/4 cup fire - roasted salsa (or salsa of choice) 1 can refrigerated pizza dough 3/4 cup shredded sharp cheddar cheese 2 teaspoons olive oil

Cheesy Chicken Fajitas Print Cook time 35 mins Total time 35 mins Author: Adapted from Cooking Light Magazine Serves: 4 (2 tacos each) Ingredients 2 teaspoons olive oil 1 cup sliced red onion ** 1 cup sliced orange bell pepper 1/2 cup fresh corn kernels 1/2 teaspoon kosher salt 1/2 teaspoon black pepper -LSB-...]

4 (10 inch) flour tortillas 2 teaspoons olive oil 1/4 cup minced red onion 1/4 cup diced pickled jalapeno peppers 1 cup grated cheddar cheese 4 ounces cooked steak, sliced thin Homemade salsa, recipe below Sour cream, optional

Print Chard, Mushroom & Goat Cheese Frittata Ingredients 2 teaspoons olive oil 1 bunch chard, cleaned and sliced 8 ounces fresh sliced mushrooms 1 clove minced garlic 4 eggs, beaten 1/4 teaspoon coarse salt 1/8 teaspoon fresh cracked... Read More»

Black Bean and Zucchini Quesadilla: Saute 1 cup chopped zucchini, 1/2 cup black beans, 2 teaspoons olive oil and 1 teaspoon of cumin.

4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the...

3 medium zucchini, sliced 1 handful (1/3 pound) green beans, ends trimmed 1 - 2 stalks celery, chopped 1 bunch parsley, tough stems removed 2 cups water 1 - 2 teaspoons olive oil or 1/2 teaspoon grass - fed butter Himalayan or preferred salt Freshly ground black pepper (optional) Spices: granulated garlic powder, onion powder, cumin, and / or cayenne (optional)

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)

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

When I started, I mixed up very small batches (1 teaspoon castor oil to 2 teaspoons olive oil, etc) until I figured out the right blend for me.

Heat 2 teaspoons olive oil in a large sauté pan over medium - high heat; add cutlets, and cook 2 — 3 minutes on each side or until golden and cooked through.

Ingredients: 1 store - bought frozen pastry shell, such as Wholly Wholesome brand 2 1/2 teaspoons olive oil, divided 2 shallots, peeled and thinly sliced 1 (5 - ounce) package prewashed fresh baby spinach 1/2 teaspoon salt, divided 1/4 teaspoon pepper 1 (4 - ounce) package assorted mushrooms 2⁄3 cup freshly grated Parmesan (about 3 ounces), divided 1 cup plain soy milk 1 large egg 3 large egg whites

Serve burger on a whole - wheat bun, with a side of Moroccan Carrots (1 1⁄2 cups steamed carrots, 1⁄4 teaspoon cumin, garlic, lemon juice, and 2 teaspoons olive oil).

Drizzle the salad with 2 teaspoons olive oil and juice squeezed from 1⁄2 lime.

Meanwhile, combine zest and juice of 1 lemon and 2 teaspoons olive oil in a large bowl; whisk.

Toss shrimp with 2 teaspoons olive oil.

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

Add yeast mixture and 2 teaspoons olive oil.

Heat 2 teaspoons olive oil in a large non-stick skillet.

Pork Chops: 8 boneless center - cut pork chops, at least 1» thick (about 3 pounds) Salt and ground black pepper to taste 2 teaspoons olive oil 1 1/2 cups sliced onions 1 tablespoon minced garlic ⅛ teaspoon allspice 1 cup canned diced tomatoes with juice 1/2 cup chicken broth 1 tablespoon balsamic vinegar 1 1/2 teaspoons dried thyme leaves 6 ounces button mushrooms, cleaned and quartered (about 2 cups)

In a small saute pan, heat 2 teaspoons olive oil and saute garlic for 1 minute.

Baked Squash with Herb Butter Ingredients: 4 Frieda's small sized hard - shelled squashes, such as Delicata, Sweet Dumpling, or Golden Nugget, or 1 large hard - shelled squash such as Butternut, Buttercup, Turban, Kabocha, or Banana 2 teaspoons Olive oil 1/4 cup butter... Continue reading →

2 - 3 large onions (yellow, red or both), sliced very thin 2 teaspoons olive oil pinch of dried thyme salt and pepper

2 teaspoons olive oil 1 clove garlic, chopped 1/2 cup orange marmalade 1 cup orange juice 1 teaspoon Dijon mustard 1 teaspoon dried tarragon 1/4 teaspoon curry powder 1 tablespoon ground dry roasted peanuts 2 tablespoons Scotch bonnet or habanero hot sauce 1/4 teaspoon freshly ground black pepper 2 thick fish steaks, such as shark or tuna

1/2 large ripe avocado, cut into 1 - inch dice 1 tomato, chopped 1 teaspoon lime juice Pinch of salt 1 ounce feta cheese, crumbled 1/4 teaspoon rosemary 4 black olives, minced 4 fresh mushrooms, washed and sliced 3 eggs (or the equivalent amount of egg substitute) 1 teaspoon ground cayenne 11/2 teaspoons olive oil

Place radicchio on same baking sheet and drizzle with 2 teaspoons olive oil and 2 teaspoons balsamic vinegar.

Toss delicata with 2 teaspoons olive oil and spread in single layer on pan.

4 teaspoons olive oil, divided 2 teaspoons balsamic vinegar 1 large delicata squash, seeds removed and sliced into 1/2 - inch crescents 1 small head radicchio, sliced into 2 - 3 thick wedges 1/2 cup beluga lentils Handful parsley, finely chopped

2 ripe tomatoes, chopped 1 Lebanese cucumber, chopped 1/2 red onion, finely chopped 1 teaspoon lemon juice 2 teaspoons olive oil 1 tablespoon chopped parsley

Baked Pita Chips 1 whole wheat pita pocket bread round (6 to 8 inches) 1 1/2 teaspoons olive oil 1/8 teaspoon coarse salt 1/8 teaspoon ground cumin, coriander, chili powder or sweet paprika

Add the cooked sorghum and drizzle with 2 teaspoons olive oil and season with 1/4 teaspoon of salt.

1 1/2 teaspoons olive oil 1 medium yellow onion, sliced thin and diced 4 cups water 2 tablespoons tomato paste 2 teaspoons corn syrup 1 teaspoon cornstarch 1/2 teaspoon coarse kosher salt 1/4 teaspoon crushed red pepper flakes 1/4 cup cider vinegar

8 cups sun - dried tomatoes Water to cover 2 5 - inch sprigs young sage 2 6 - inch sprigs fresh rosemary 1 small bunch thyme 1 small bunch Italian parsley 1 lemon, cut into 1 / 2 - inch slices 4 teaspoons olive oil 1 medium red onion, diced 3 cloves garlic, minced 2 serrano chiles, seeds and stems removed, minced 1/2 cup red wine 1/2 cup balsamic vinegar 2 cups tomato concassé Melted butter for garnish

Heat a large pot over medium heat with 2 teaspoons olive oil.

Toss with the 2 teaspoons olive oil and roast until soft, about 20 - 30 minutes.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper.

Heat the 3 teaspoons olive oil in a small saute pan, add the saffron and saute for 30 seconds.

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

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.

Ingredients: 2 teaspoons olive oil 1 ear corn, kernels removed 2 ripe (but still slightly firm!)

Mix with 2 teaspoons olive oil and cover the roast with your spice rub.

2 teaspoons Olive Oil 1/2 Yellow Onion, diced 1/4 cup Red Bell Pepper, diced 1/4 cup Green Bell Pepper, diced 1/2 cup Corn (I cut it off of 2 cobs, but you can use frozen) 5 ounces Cream Cheese 1/4 cup Shredded Cheddar Cheese 1/4 teaspoon Chili Powder 1/4 teaspoon Cumin 8 Small Tortillas (I used 11) Cooking Spray

Reduce heat to medium and add 1 1/2 teaspoons olive oil to the pan.

In a medium bowl, toss the cubed sweet potatoes and 2 teaspoons olive oil to coat thoroughly.

Heat 2 teaspoons olive oil in a small sauté pan.

2 heads of garlic 2 teaspoons olive oil 2 cans Pillsbury Grands Homestyle biscuits 8 ounces Swiss cheese, shredded 1 cup flat leaf parsley, roughly chopped