Sentences with phrase «tsp oil over»

In a large skillet or Dutch oven, heat 1 tsp oil over medium - high heat.

Not exact matches

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Heat 1 tsp coconut oil into a cast iron skillet over medium heat, and add 1/4 cup of the batter into the skillet.

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.

Heat olive oil and 1 tsp sesame oil in a large pot over medium heat.

I like to mix the shredded cheese with seasoned breadcrumbs and a bit of Parmesan cheese and then drizzle a little olive oil (about 1 - 2 tsp) when it is spread out over the tortellini and sauce.

Heat 1/2 tsp of sesame oil in a large nonstick pan over medium heat.

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.

Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract

Heat a frying pan with 1 tsp of coconut oil and once warm, toast pecans over medium heat until lightly brown.

Heat 1 tsp coconut oil in a large soup pot over medium - low heat.

Heat 1/2 tsp of coconut oil in a pan over medium heat.

Heat 1 tsp olive oil in a cast iron pan over medium heat.

In another saucepan, sauté the diced carrots with 2 tbsp olive oil and the remaining tsp of salt over moderate - high heat until golden.

Add the remaining 1/2 tsp oil to the skillet and heat over medium heat.

To make the peanut butter chocolate layer add the coconut oil, cacao powder, peanut butter, maple syrup, and 1/4 tsp salt to a small pot over medium heat.

Place a small skillet over medium heat and add 1 tsp olive oil.

When you see bubbles forming on the top, apply a tsp of oil and flip it over to the other side.

In a large skillet heat 1 tsp sesame oil over medium heat.

In the same pan that you used to cook your tofu, heat 2 tsp olive oil over medium heat, then add in the carrots and peas.

Place a small saucepan over medium - high heat with 1 tsp vegetable oil.

Heat the 1 tsp Olive Oil in a large skillet over medium high heat and saute the onions and mushrooms until starting to soften.

Place a medium skillet over medium - high heat and add 2 tsp vegetable oil.

Put a large skillet over medium heat, and add 1 tsp oil to it.

Heat a large nonstick skillet over medium high heat with 2 tsp of vegetable oil.

Wipe the bean skillet clean, add 1 tsp oil, and place over medium heat.

Place a cast iron pan (if you have it) or a medium skillet over medium - high heat and add 1 tsp of vegetable oil.

Place a large oven - safe nonstick skillet over medium - high heat with 2 tsp olive oil.

1/3 cup popcorn kernels (I prefer yellow over white) 2 tbsp olive oil 1 tsp ground cumin 1/2 -3 / 4 tsp chili powder Salt and pepper to taste

Heat 1 tsp oil in a medium skillet over medium heat.

1 pkg frozen Spinach & Artichoke Dip 2 cups sliced fresh mushrooms 1 small shallot chopped fine 2 tsp Extra Virgin Olive Oil 1 pkg Wheat Spaghetti 1 to 2 cups chopped left over cornish game hen -LRB-...

Pour 2 tbsp extra virgin olive oil over the vegetables, sprinkle with 1 tsp ras el hanout spice mix and salt & pepper and rub it into the vegetables to make sure they're evenly coated with oil and spices.

Drizzle olive oil, balsamic vinegar, Italian seasonings, 1/2 tsp garlic powder, salt and pepper over the veggies.

Heat 2 tsp oil in a large nonstick skillet over medium heat.

1/2 cup dried pigeon peas washed and picked over, or 1 8 - ounce can pigeon peas, drained and liquid reserved 1 Scotch bonnet or habanero chile, stems and seeds removed, minced 2 cloves garlic minced 1 onion chopped 2 tbsp vegetable oil 2 cups rice 1 cup coconut milk 1 tsp dried thyme 3 green onions chopped including some of the greens

Add 1 1/2 tsp turmeric to the oil and heat over medium heat while stirring.

Put a large skillet over medium - high heat and add 1 tsp oil.

Place a large skillet over medium heat with 2 tsp olive oil.

Place a medium skillet over medium - high heat and add 1 tsp olive oil.

Heat a large sauce pan over medium heat and add 1 tsp of olive oil.

Place a medium skillet over medium - high heat with 2 tsp olive oil.

Drizzle a scant amount of olive oil over the vegetables, then sprinkle generously with sea salt, pepper, and a 1/4 tsp.

Over a medium heat, spray a non-stick frypan with oil and add a little knob of butter (around 1 tsp).

Recipe is as follow: (Serves 1 as a low FODMAP recipe) Ingredients 100g chicken (breast or thigh), diced1 egg, scrambled, diced10 green beans, diced1 / 4 capsicum, cleaned, diced1 tbs peanuts, lightly crashed5g coriander, sliced3g ginger, julienne1 tsp soy sauce (use gluten free soy sauce for a gluten free option) 1 tsp sugar1 tsp sesame oilsalt to tastecooking oil (I use olive oil) Method Over high heat, bring the frying pan to medium - hot temperature; remove the frying pan from heat, toss in peanuts, and shake briefly until aromatic; transfer the peanuts to a plate to cool.

Mix 1 tsp salt, pepper, cumin, paprika and olive oil together ans smear over the salmon

Heat 1 tsp coconut oil over medium / low heat in a small saucepan and add the rinsed quinoa.

Put the pot over medium - high heat and add 1 tsp of oil along with the tomato paste, cumin, chili powder, 1/2 tsp of salt and a pinch of pepper.

Wipe the large pot clean and place over medium - high heat with 2 tsp vegetable oil.

Pour over the olive oil and sprinkle on the cinnamon and 1/2 tsp.