Sentences with phrase «used fresh oregano»

I used fresh oregano because I have a little herb garden... forgot to count that into the equation though when I made the rub (you need to double the amount).

Instead of basil, I used fresh oregano from my garden, plus a little dried savory and thyme.

I added a generous amount of cumin to the onions and once all the ingredients were cooking together used fresh oregano and thyme.

I will use both fresh oregano and dried oregano; they taste different but add something special to the dish.

I will use both fresh oregano and dried oregano; they taste different but add something special to the dish.)

Not exact matches

Simply use some minced fresh parsley, paprika, dried oregano, and minced garlic instead.

2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free

garlic powder 1 Tbsp red pepper flakes 2 Tbsp chili powder (I use a variety of ones I have on hand) 1 T dried parsley flakes, cilantro flakes, and dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)

Occasionally I'll use fresh dill instead of oregano and serve these with greek yoghurt flavoured with dill and lemon juice.

For chicken souvlaki recipe, I used combination of fresh and dried oregano.

I used fresh thyme instead of oregano, but followed all the other directions to a T. I had no problems with runny - ness or blah - ness as some other commenters have mentioned.

If you don't have fresh oregano, use half the amount of dried oregano.

3 cups (1 - inch diced) bread cubes from a round rustic bread, crusts removed * 2/3 cup milk, I used 1 % 2 pounds ground turkey (85 - percent to 92 - percent lean) 1 10oz package pork chorizo ** 1/2 cup freshly grated Asiago cheese 1/2 cup minced fresh cilantro 1 teaspoon dried oregano 1/2 t garlic powder 1 t kosher salt 1/2 t freshly ground black pepper 2 large eggs, lightly beaten

Being oregano phobic, I used 1 tablespoon fresh thyme and 1/2 tablespoon dried marjoram with imho good results.

I used fresh thyme instead of oregano and it tasted great.

I used 1 tablespoon dried oregano instead of the fresh.

you can always use fresh or dried rosemary, thyme or oregano.

I use silver thyme, a bit of oregano and sometimes a bit of basil and or tarragon if they are around fresh and a bay leave.

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

can tomato sauce 1 cup heavy cream (I used whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly ground black pepper, to taste fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme) 1 lb.

• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish

1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)

1/2 package gluten - free rice pasta 3 medium sized zucchinis 4 tomatoes + Italian seasoning such as basil, oregano, salt and pepper OR your favourite dairy free Margherita sauce fresh herbs for topping such as basil or fresh thyme (I used thyme)

I tried it slightly altered — cooked the carrots with the onion and celery, along with diced potato, and with no Italian seasoning I improvised and used 1/8 tsp of each dried basil, oregano, thyme, rosemary (that was fresh), and red pepper flakes.

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

dried oregano in place of the fresh parsley / cilantro, added a small squeeze of lemon juice, and used 1 cup white whole wheat flour and 1 cup AP flour.

3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts

Toppings: cheese (I used an Italian cheese blend) meat (optional - I used leftover grilled chicken breast) vegetables (such as red and green bell peppers, cremini mushrooms, fresh tomatoes, and caramelized red onions) fresh herbs (such as basil and oregano)

I just use this recipe, replacing the almonds with hemp and adding a couple sprigs of fresh oregano.

I also used about 1/4 cup of tomato paste, dried basil + oregano, and fresh parsley [salt, pepper, sugar per the recipe].

2 cups packed fresh parsley leaves 1 Tbsp fresh oregano leaves (or use 1 tsp dried oregano) 4 cloves garlic 1 tsp Spanish smoked paprika 3 Tbsp red wine vinegar 1/2 cup extra virgin olive oil Salt and pepper

I used their Colavita Tomato Basil sauce mixed in to the pasta and veggies along with fresh oregano and basil.

Also it is winter and I did not have fresh basil or great tomatoes... used dried oregano and canned good quality plum tomatoes - stil tasted great!

If you use dry oregano, use half as much as fresh.

If you prefer to use dried oregano instead of the fresh, reduce the amount to 1/2 teaspoon.

1 pound Pasta (I used whole wheat penne) 1 pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium Onion, chopped 1 cup Dry White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper Flakes 1/4 teaspoon Dried Oregano Fresh Flat - Leaf Parsley, for garnish Fresh Basil, for garnish (we omitted) Parmesan Cheese, for garnish

I didn't have fresh herbs, so I used a small quantity of dry thyme and oregano, which helped to add some flavor.

1 pound of organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4 of a yellow onion, finely diced 1 tablespoon of dried parsley or 10 - 12 fresh leaves, minced 1 teaspoon of salt 1 teaspoon of ground pepper 1/2 teaspoon of dried oregano or I used a handful of fresh lemon oregano minced 1 egg 1/2 cup of Panko bread crumbs

1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro

Makes 2 Delicious Servings Ingredients: 1 Cup Pasta (I use rice pasta) 1/2 Jar of Crushed Tomatoes (I use edens organic) 1/2 Cup Arugula 2 Large Lemon Wedges Handful of Fresh Basil 1 Tsp Dried Oregano 1/4 Sweet Onion 1 Clove Garlic Pinch of Sea Salt Pinch of Nutritional Yeast

Didn't have any fresh herbs at home, used a little dried Mexican oregano instead.

2 - 3 Tbsp finely chopped fresh rosemary (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs, do not use dried)

Use two to three drops of oregano oil in water with fresh squeezed lemon and drink this three times a day.

You are free to add your own toppings, or go with what they've used, including fresh tomatoes, spinach leaves, and season things up with oregano, basil, and garlic powder.

I personally grow oregano and eat fresh oregano almost everyday and also use oregano (dried) on my foods.

I made this last night using skinless, boneless chicken thighs, and substituted sprigs of fresh oregano for the thyme.

2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente

Prepare your risotto, using some good quality tomatoes, feta cheese and fresh oregano and enjoy a quick and summery meal!

You can use just about any herb here — thyme, sage and oregano — dried or fresh — whatever you like or have on hand.

I also used a mixture of sharp cheddar and 6 cheese Italian, and fresh chopped basil, thyme and oregano.