Drizzle about 1/2
tsp oil in large saute pan on medium heat and add in onions and shallot.
Heat 1
tsp oil in a Dutch oven over medium - high heat.
Heat 1/2
tsp oil in a nonstick skillet.
Heat 2
tsp oil in a large nonstick skillet over medium heat.
Heat 1
tsp oil in a medium skillet over medium heat.
Heat 2
tsp oil in an earthen ware pot (or other deep pan).
take a large bowl and mix cucumber, salt, red chili, green chili, coriander and dry mango powder together, heat 1
tsp oil in a pan and fry the mixture till it become dry.and cool the mixture.
Not exact matches
I didn't have the vinegar, so put a
tsp of olive
oil in instead.
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour
in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2
tsp sea salt 90 g / 3 oz chilled butter or solid coconut
oil, cut into dices 3 - 4 tbsp ice - cold water
3 tbsp extra virgin coconut
oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2
tsp dried chili flakes 2
tsp turmeric 1
tsp mustard seeds, ground
in a mortar 1 medium size aubergine / eggplant, cut
in wedges 2 small apples, cut
in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut
in halves 1 - 2
tsp sea salt
2 cups dried mung beans, soaked
in water for 8 - 12 hours 1 tbsp coconut
oil, ghee or olive
oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1
tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1
tsp sea salt 1 x 400 ml can full fat coconut milk
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours
in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1
tsp chia seeds soaked
in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut
oil (more for cooking) 1/2
tsp ground vanilla 1
tsp baking powder 1/2
tsp cinnamon zest of 1 lemon
Place the cubes onto a baking tray with the drained chick peas and toss them
in a generous amount of olive
oil, 1 tbsp of honey, 1
tsp ground cumin, salt and pepper.
Take chana sattu
in a bowl and add fried onion, green chilies, roasted cumin powder, salt, 2
tsp oil, lemon juice and 1/2 cup water and mix well.
Ingredients: 3 eggs 1 cup brown sugar 1/4 cup canola
oil 1/3 cup unsweetened applesauce 2 cups fresh grated zucchini 3/4 cup tapioca flour 3/4 cup white rice flour 3/4 cup sorghum flour 3/4 cup arrowroot powder (
in place of cornstarch) 1/2
tsp.
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive
oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4
tsp salt, pinch pepper all blended up
in the Nutribullet).
1 tbsp coconut
oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped
in cheesecloth or put
in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2
tsp fish sauce salt and white pepper to taste
Mix
in vinegar, 1/4 cup
oil, 1 1/2
tsp.
In a deep saucepan over medium heat, stir dry grains with 1
tsp oil (optional) for five minutes, until quinoa starts to pop and brown, Carefully add water or broth.
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut
oil 2
tsp moringa powder 1
tsp chia seeds 1/2
tsp vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls
in
• 1/4 cup coconut
oil • 1/2 cup coconut sugar • 1 large egg • 1
tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in ha
tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4
Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in ha
Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut
in half)
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got
in my sauce) so only used 1 heaped tablespoon, I omitted the olive
oil, and just the 1/2
tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.
Toss
in a large bowl with olive
oil and 1/4
tsp of the salt.
(1/2 cup olive
oil, 1/4 cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4
tsp salt, pinch pepper all blended up
in the Nutribullet).
Grind plantain chips into a fine powder
in the food processor and then transfer them to one shallow bowl with remaining 1/2
tsp sea salt, then pour the remaining 1/4 cup of olive
oil in a second shallow bowl.
Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive
oil -1 1/2 teaspoons baking powder -1
tsp salt -1 / 4 teaspoon black pepper (it would be great to add
in herbs into the crust like fresh rosemary and thyme!
Heat olive
oil and 1
tsp sesame
oil in a large pot over medium heat.
Make the sauce by whisking 1/4 cup olive
oil, minced cucumber, dill, green onion, and 1/2
tsp of sea salt together
in a bowl.
Place 1/2 cup white chocolate chips
in a glass bowl along with 1/2
tsp coconut
oil.
In a large frying pan, heat about 1/2
tsp of coconut or vegetable
oil.
Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1 Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2
tsp apple cider vinegar 1 1/2
tsp Ener - G Egg Replacer (a dry mix found
in baking aisle) 2 Tb warm water Vegetable
oil for cooking... Continued
In a big pan, add and mix all of the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1
tsp sesame
oil, 2 pinches black pepper, 1
tsp minced garlic, and 1
tsp sesame seeds (to garnish).
Heat 1
tsp of olive
oil in heavy cast iron dutch oven.
In a large bowl, whisk 1/4 cup of the olive
oil with the mustard, Worcestershire sauce, caraway seeds, 1/2
tsp.
I drink very warm water with lemon juice and zest, a touch of raw honey, and 2
tsp coconut
oil in the morning.
Filling: 2 red bell peppers 11 tbsp olive
oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut
in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2
tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
I used the cauliflower rice topped with a topside steak which was basted
in wholegrain mustard, dash of chillie, 1
tsp brown sugar, cracked pepper / salt, with 1
tsp of Herb and Garlic Seasoning with Olive
Oil to combine.
Most of the calories
in this recipe come from the honey (65 calories per TBSP, and you can adjust the amount to taste), and the toasted sesame seeds and
oil (1
tsp.
1 cup oat flour (You can make your own by finely grinding oats
in a food processor) 1/4 cup ground flax seed 1 - 1.5
tsp sea salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4 cup olive
oil 1/2 cup water
Grease your bundt pan (I used a silicon quick release pan, so did nt grease), place these small roundels
in two layers, lightly brush with 1/2
tsp oil (which was remaining) and top with roasted sesame.
1 cup oat flour (You can make your own by finely grinding oats
in a food processor) 1/4 cup ground flax seed 1 - 1.5
tsp sea salt * see notes above 1/4 cup olive
oil 1/2 cup water 1
tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)
Sautee veggies
in an oven - safe pan
in 2
tsp of olive
oil (I added the tomato and avocado after the onions were done the way I like them).
Heat 1/2
tsp of sesame
oil in a large nonstick pan over medium heat.
*** SIMULTANEOUSLY, COOK THE VEGGIES
IN ANOTHER PAN: In the other pan, heat some olive oil (about 2 tsp
IN ANOTHER PAN:
In the other pan, heat some olive oil (about 2 tsp
In the other pan, heat some olive
oil (about 2
tsp).
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2
tsp dark soy sauce 1 1/2
tsp cornstarch 1 # tofu, drained, pressed, cut
in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2
tsp sugar 1 Tbsp
oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2
tsp toasted sesame seeds 1
tsp sesame
oil 3 Tbsp thai basil, chopped
Let's start baking... Candy Stuffed Chocolate Cookies Yields: 18 cookies Ingredients: 1/2 cup softened margarine with 80 % vegetable
oil 1/3 cup granulated sugar 1/3 cup packed brown sugar 2 tbsp instant chocolate pudding mix, dry 1/3 cup semi sweet chocolate chips, melted
in microwave 1 egg 1/2
tsp pure vanilla extract 1/2
tsp baking soda 1/2
tsp salt 1 1/4...
I saute a diced onion & a cup or so of celery, incl leaves,
in grape seed
oil, add garlic (quite a bit) 1/4
tsp cayenne pepper, two bay leaves, two
tsp balsamic vinegar, one scant
tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow
in the oven and eat it over rice, for two days.
In a small skillet, heat 1
tsp olive
oil over medium - high heat.
For each of the 3 rubs, we marinated 1/2 pound of chicken tenders with 3
tsp of rub, and 2
tsp of olive
oil in zip top baggies for about 3 hours.