Sentences with phrase «use less oil in»

So as we replace oil with fuels like natural gas and biofuels, we can also reduce our dependence by making cars and trucks that use less oil in the first place.

# 2 - You can use less oil in a baking recipe by substituting half the oil for apple sauce (and it even makes the recipes more moist!)

Everything turned out fab, my only slight teeny - tiny tweak is going to be to use less oil in the eggplant frying next time because mine too soaked up all of the oil.

Before we act on that sentiment, (and let me be clear that we will be using less oil in the future, whether by choice, by supply shortages, or a combination of these), we need to get our priorities straight.

Not exact matches

A year after the bear market in crude began, oil companies have cut workers, are using fewer rigs and have less money to spend.

For another, the more we conserve scarce and nonrenewable resources, such as the oil used so extensively in modern agriculture and elsewhere, the less pressure there will be to engage in an interventionist and imperialist foreign policy and the wars that follow from such a policy.

Seriously u guys should listen less to d media and use ur common sense.Al - quada is an essential tool for d u.s. To extract as much oil as it can in d middle east and osama bin laden should get a memorial for himself right at d heart of DC just for being a good and patriotic american.what does d U.S want more than chaos in d mid east to stay in control of dat region, and who's serving better than bin laden in fulfilling it????!!! You guys r really sleeping or perhaps just too lazy to crack ur brains and think!

I was wondering if I could use less olive oil or a substitute for oil as this dish is quite high in fat (around 50 % fat)... The olive oil ads about 350cal per portion...!

1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tendeIn a small saucepan, sauté onion and garlic in olive oil until clear and tendein olive oil until clear and tender.

Oven - fried nuggets use less oil and therefore have less fat, but are a bit softer in texture.

Rudi's Organic Bakery uses cold pressed high oleic sunflower oil because less nutrients are lost in the cold pressed extraction of the oil.

Made heart healthy without salt and using less olive oil, in place of butter.

If you are watching your calories, I suggest using less olive oil and more lemon in the dressing, it will still turn out amazing.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thiOil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thioil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

Since using coconut oil on my skin / hair, I have a lot less redness in my cheeks and no darkness around my eyes.

I like using witch hazel after using coconut oil to remove makeup, too, especially in the summertime when I like a little less oil on my skin.

Challah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs and fat, except challah uses oil instead of butter, and less of it, while using more eggs.

I used lower quality coconut oil for a while and decided to get the expeller pressed organic coconut oil from Tropical Traditions and it has made a HUGE difference in a day... less than a day!

«Palm oil is already widely used in food manufacture and for good reason; oil palms are highly efficient oil producers requiring ten times less land than other oil - producing crops.

But I was hoping to cut a calorie corner somewhere, and it seems like maybeeeee the olive oil could be the place (or maybe use less olive oil, and substitute something else in?).

But it's hard to know for sure — though if that's his reaction I would definitely use less coconut oil in the smoothies and just use it somewhere else instead.

Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).

7 grams salt 10 grams malt powder (available at health food stores and brewing supply houses) 150 grams water 5 grams Light Olive oil 30 grams active Sourdough Starter All the measurements are given in grams because the bagel dough is very dense and using cups would be significantly less accurate.

In lighter baking, you're using less of the butter and oil that can hide a host of measurement sins.

Also, for a slightly less guilty version, I sauted the onions / garlic in a garlic olive oil instead of butter, used reduced fat milk instead of whole, and used a fat free cream cheese and it tasted just as rich and heavenly!

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped

Anonymous - if using skinless breasts, I would do a few things: 1) Cut them in half horizontally, to make thinner filets, and maybe pound them a little to even them out into cutlets 2) Rub the chicken on both sides with a little olive oil before adding the garlic salt and smoked paprika 3) Broil (but it will take less time) The key there is not letting the white meat dry out under the broiler (hence the oil).

Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass.

Besides adjusting amounts of flour and liquids, some bakers also seem to swear by adding boiling hot liquids when creating vegan sponge cakes; and swapping butter for oil might also be a possibility in achieving a cake that is lighter / less dense (especially when, say, silken tofu is used).

It comes together in less than an hour (with very little hands - on time), requires just 10 simple ingredients and is dairy - free (if using dairy - free yogurt), gluten - free, naturally - sweetened and oil & butter - free!

If you would prefer less sauce, that will still work just make sure to use at least some of the marinade to cook the shrimp in so that they can cook in the oil.

The bright citrus flavor of the lime in the dressing allows you to use much less olive oil than found in most salad dressings.

What's in it: The sauce: 1 tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not into spicy)

We like it with a little less honey and a ripe banana blended in, or sometimes with egg yolks and topped with salty nuts... Once I used raw spinach to turn it green and added peppermint oil and a few chocolate drops!

Also, you can add less oil in your recipes when using almond flour, and you will save calories doing so.

The less oil we use in our diet the better, since all oils (even the so - called healthy ones) are still a refined food.

Definitely the less oil we use in our diet the better, since all oils (even the so - called healthy ones) are still a refined food.

The beauty of using yogurt in baked goods means that you can use less oil / butter, which makes them a healthier option.

I know it will not be easy to swallow that I consider having recourse to refined SHEA BUTTER but here are some reasons: 1) coconut oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2) coconut oil has a very low melting point, even lower than spreadable butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palm oil).

So in this power salad I roasted, and I used far less oil as a result.

For an easy weeknight meal, try one of our healthy vegetarian recipes that use 5 ingredients or less (we don't count salt, pepper, oil or water in the total).

To make them less soggy... use more coconut oil or butter in the pan, turn the heat up on the first side and they'll get more browned.

1 tbsp olive oil 1 large onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half of this, I just had so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package directions

In West Bengal, only mustard oil is used, and the most used spices, aside from turmeric that went in virtually everything, were ground coriander and cumin; less common spices were bay leaves, fenugreek, mustard seeds, coriander seeds, and masalas (for fish, meat, and chickenIn West Bengal, only mustard oil is used, and the most used spices, aside from turmeric that went in virtually everything, were ground coriander and cumin; less common spices were bay leaves, fenugreek, mustard seeds, coriander seeds, and masalas (for fish, meat, and chickenin virtually everything, were ground coriander and cumin; less common spices were bay leaves, fenugreek, mustard seeds, coriander seeds, and masalas (for fish, meat, and chicken).

The Gold Label Virgin Coconut Oil is made by the wet - milling method, using coconut water, which results in a slightly less yield of oil per coconut, and higher antioxidant leveOil is made by the wet - milling method, using coconut water, which results in a slightly less yield of oil per coconut, and higher antioxidant leveoil per coconut, and higher antioxidant levels.

However, for those not used to coconut oil in their diet, it is best to start out with an amount far less than this first, to see how your body reacts.

I have made homemade chocolate using coconut oil and cacao powder countless times and I always wished I could use this healthier, less processed chocolate in my other baking recipes.

Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)

If using it in a vinaigrette, cut with a less - intense oil.

In any case, would you recommend using a little less oil in the recipe to compensatIn any case, would you recommend using a little less oil in the recipe to compensatin the recipe to compensate?