Sentences with phrase «use less olive oil»

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?).

Feel free to use less olive oil and butter than the recipe calls for.

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...!

If it's too oily you can always use less olive oil.

You can use less olive oil however this will change the consistency of the pesto.

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

So, my question is, I would like to use this recipe again, would it be ruined if I used less olive oil?

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

Normally they are baked with lots of olive oil, wheat flour and parmesan cheese, we have made a little healthier version of this recipe from the lovely blog The Italian Dish, by using less olive oil, rye flour and goat cheese.

First, I used less olive oil, and instead added sour cream.

Not exact matches

Hi Sophia, I haven't tried it myself but olive oil should work, I'd maybe use a little bit less though.

Hi Sam, I found that you need this amount of olive oil to make sure that the mash is super smooth and creamy however you can always use slightly less if you prefer.

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 tender.

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)

You should get yourself some cheap vanilla beans and use one of those bottles (after you dump out the poison olive oil) to make your own vanilla extract, much less expensive than buying it.

And if you really want to get right down to it, using less oil of all types and more fat - rich whole foods (like nuts, seeds, olives, and avocados) can never be a bad way to go.

This simple orange cake uses a whole orange, olive oil and a little less sugar, its easy to make and bakes fast.

1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

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.

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!

Add more olive oil if you plan to use it as a sauce, and less olive oil if you plan to use it as a dip / spread.

Tomatillo Salsa: Ingredients --- One pound tomatillos — 1/2 red onion, roughly chopped — 6 garlic cloves, peeled but left whole — 2 large jalapenos, stems cut off — 2 tablespoons olive oil — 1/4 cup fresh lime juice — 1.5 tablespoons honey — 1/4 cup cilantro leaves (I used a little less) Directions: 1.

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

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).

If you like just use 1 tablespoon of olive oil instead of two and perhaps less chicken and more veggies.

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

used a one less ounce of cheese, and less olive oil for the bread.

The Serious Eats recipe uses olive oil for the pan, but I find that vegetable oil produces less smoke.

1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley

I like to use a little bit of olive oil, but if you are trying to use less oil, you could also just coat the pan with non-stick spray.

2 tablespoons (30 ml) olive oil 1 tablespoon (15 ml) white balsamic vinegar 1 teaspoon lemon juice 1 tablespoon (4 g) fresh dill 1 tablespoon (3 g) fresh chopped tarragon (Janet's note: I used fresh marjoram) 1 teaspoon minced garlic 1/3 cup (33 g) chopped scallion (Janet's note: I used less)

1/4 cup Olive Oil (I used a little less) 2 cups Onion, chopped 2 Red Bell Peppers, chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only used 1 tablespoon) 2 teaspoons Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 - ounce) cans Black Beans 1 (16 - ounce) can Tomato Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last drop)

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

Dressing: 2 tablespoons extra virgin olive oil 1 tablespoons lemon juice 1 clove garlic 1 teaspoon Dijon mustard 1 dessertspoon sumac — I love sumac so I use loads, you may like a less lemony taste so add less first Black pepper

I used coconut oil instead of olive, and only used less than two teaspoons of it for the while banana.

Taste as you go, using more or less olive oil depending on the size of your oranges (for small blood oranges, use 1/4 cup olive oil; for large navel oranges, use up to 1/2 cup).

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

1 yellow pepper (or a pepper of your choice) 2 shallots diced 15 cherry tomatoes, quartered 2 garlic cloves minced 1/4 red chilli diced 1 tsp Olive oil — I actually used an olive oil spray bottle so it was less than Olive oil — I actually used an olive oil spray bottle so it was less than olive oil spray bottle so it was less than that.

I used more balsamic vinegar and less olive oil.

I only keep olive oil on hand at home, so I used less of it to lower the fat content and keep the flavor neutral.

1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks 1 large egg 1 garlic clove, minced Few gratings of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter 3/4 teaspoon table salt or more to taste 1/2 teaspoon baking powder Olive oil for frying

We made a few modifications to it (no honey, less spice, more garlic, used olive oil) and it was delish.

Switch oils and spreads: If you're trying to use less butter and more olive oil, start with one that has a light flavour.

Use olive oil instead of butter: You'll eat 23 percent less bread and 16 percent fewer calories, according to a 2003 study in the International Journal of Obesity.

For a smoother lotion bar stick, use less beeswax and more coconut oil or olive oil.

People think olive oil is so much better for you but I use reverse psychology: if you use the oil that is worse for you you're going to use less of it anyway.

Oils high in MUFA such as extra virgin olive oil, avocado oil and macadamia nut oil are best for cold use (MUFA are less stable than SFA), for finishing meals or after cooking.

My doctor advised to eat less saturated fat (butter, cheese, cream) & to use olive oil in cooking.

Reduce the fat intake by switching to products with less fat: eat low fat butter and cheese, use olive oil instead of margarine in your cooking.

While EVOO is a much more healthy fat than hydrogenated vegetable and seed oils, the delicate nutrients and flavour compounds in extra virgin (as opposed to regular pressed olive oil) are volatile and prone to oxidise at temperatures over 200 +; it's better to use saturated fats for high heat cooking because they're less prone to oxidation.