Meanwhile, spray a large rimmed baking sheet with
vegetable oil cooking spray.
Preheat the oven to 400º F. Spray a baking sheet with
vegetable oil cooking spray, or better yet, line with parchment.
2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt
vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
Not exact matches
Cake: Nonstick
cooking spray 4 T. butter, at room temperature 1/4 cup
vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]
Ingredients Makes sixteen 2 - inch squares
Vegetable -
oil cooking spray 2 cups sugar 1 tablespoon light corn syrup 4 packages (1/4 ounce each) unflavored gelatin 3/4 teaspoon peppermint extract 2 large egg whites 2 teaspoons red food coloring
NOTE: The
oil in the filling of this recipe can be subbed out for
vegetable broth and I would avoid
spraying the tortillas with
cooking oil entirely to make it a healthier
oil - free dish!
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
a little
vegetable oil or
cooking spray, to prepare the grill pan 8 slice of your favorite burger cheese (optional) 8 Tbsp relish 8 sweet sandwich pickles 4 oz baby lettuce 4 oz alfalfa sprouts 1 avocado, cut into slices (optional) 8 whole wheat poppy seed buns, toasted
1 tablespoon olive
oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or
vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces
cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (
spray 1 - inch chunks with non-stick
spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup
vegetable oil 3 large eggs
cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
Spray with cooking spray or coat the dough ball with a little vegetable
Spray with
cooking spray or coat the dough ball with a little vegetable
spray or coat the dough ball with a little
vegetable oil.
Vegetable oil,
cooking spray 1 pound (4 sticks) unsalted butter 2 2/3 cups sugar 1/3 cup water 1/4 cup light corn syrup Fleur de sel, for sprinkling
Brush a non-stick griddle or skillet with
vegetable oil, clarified butter or
cooking spray before heating.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious
Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven t
Vegetable -
oil cooking spray 1 1/4 cups fat - free chicken or
vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven t
vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive
oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Once you have done that, preheat the oven to 325 degrees and prepare a large baking sheet (I use a jelly roll pan with sides) by
spraying it lightly with a
vegetable cooking oil.
Grease a 9 inch round baking pan with nonstick
cooking spray or with
vegetable oil.
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick -
cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces)
Vegetable -
oil cooking spray
Tried butter,
cooking spray, and
vegetable oil.
Makes 6 large popovers or 10 small popovers Prep Time: 5 Minutes Total Time: 45 Minutes Images and Recipe from Martha Stewart Living November 2013 Ingredients: 3 large eggs, room temperature 1 1/2 cups whole milk, room temperature 1 1/2 cups all - purpose flour 1 1/4 teaspoons salt
Vegetable -
oil nonstick
cooking spray.
Ingredients 3/4 cup all - purpose flour 3/4 cup whole wheat flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups low - fat buttermilk 1 tablespoon
vegetable oil 1 large egg 1 large egg white
Cooking spray Directions Preheat oven to 200 degrees F and place a large platter in the oven.
Cooking spray 1 3/4 cups King Arthur Unbleached All - Purpose Flour (fluffed with whisk before measuring) 1/2 cup unsweetened (nonalkalized) cocoa 2 tablespoons cornstarch 2 teaspoons baking soda 1 teaspoon salt 1 cup Cabot 2 % Plain Greek Yogurt 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 2/3 cup
vegetable oil 3 large eggs 2 teaspoons pure vanilla extract
Line slow
cooker with aluminum foil collar, then line with foil sling and coat with
vegetable oil spray.
Non-stick
cooking spray 1-2/3 cup all - purpose flour 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup chopped bittersweet chocolate 7 ounces almond paste 1-1/4 cups granulated sugar 1/2 cup
vegetable oil 2 large eggs at room temperature 1-1/2 cups ripe mashed bananas 1 teaspoon vanilla extract 2 bananas, halved lengthwise
BURGERS: 2 1/2 cups canned garbanzo beans, drained and rinsed 4 large eggs 1/2 teaspoon sea salt 1/3 cup chopped fresh cilantro 1 small onion, chopped zest of one lemon 3/4 cup frozen peas 1 cup toasted whole - grain bread crumbs
cooking spray or olive
oil burger buns desired toppings (sprouts, grilled
vegetables, tomato, etc..)
1 packet Xá Xíu / Char Siu seasoning 1/2 teaspoon five spice power 1/2 teaspoon black pepper 1 tablespoon finely minced garlic 2 tablespoons Shaoxing wine 2 tablespoons
vegetable oil 3 pounds boneless pork shoulder, cut into long pieces about 2 - 3 inches wide
cooking spray water 2 tablespoons Hoisin sauce
Non-stick
cooking spray 1/3 cup unsweetened cocoa powder 3 tablespoons hot water 1 tablespoon
vegetable oil 1/2 cup (1 stick) unsalted butter, melted 1 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 8 ounces mascarpone cheese at room temperature 1 cup all - purpose flour 1/4 cup almond meal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt
5 - 6 slices of bacon Nonstick
cooking spray 3 tablespoons
vegetable oil 1/2 cup popcorn kernels 1 1/2 teaspoon baking soda 3/4 teaspoon cayenne pepper 3 cups white granulated sugar 3 tablespoons unsalted butter 2 teaspoons fine sea salt
Ingredients: Dark brown sugar, cream cheese,
vegetable oil, vanilla extract, baking soda, cinnamon, salt, ground cloves, ground nutmeg, buttermilk, Braeburn apple, brandy,
cooking spray, powdered sugar
Ingredients: Cake:
Cooking spray 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/3 cups sugar 1/3 cup
vegetable oil 2/3 cup plain fat - free yogurt 5 ounces egg substitute 2 cups shredded carrot 1/4 cup finely chopped walnuts 1 (8 - ounce) can crushed pineapple in juice, undrained
Couscous and Feta - Stuffed Peppers Adapted from Epicurious
Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven t
Vegetable -
oil cooking spray 1 1/4 cups fat - free chicken or
vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven t
vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive
oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Ingredients 1 quart
vegetable or chicken broth 1 cup uncooked red lentils, washed and picked over 1 medium turnip, peeled and diced
Cooking spray (such as olive
oil or PAM) 1 medium onion, -LSB-...]
Soup Olive
oil cooking spray 1 cup diced yellow onion 1/2 cup finely chopped carrots 2 28oz cans organic diced tomatoes, divided 2 cups low - sodium
vegetable broth 1 cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4 cup (about half batch) roasted garlic cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if using salt - free tomatoes
Lightly
spray surface of dough with
vegetable oil spray (
cooking oil spray).
Or if you would rather eat
cooked vegetables for a snack then sauté a big bag of frozen mixed
vegetables in
cooking spray or olive
oil and garlic.
Skip deep - frying and try our oven - frying technique: Dip chicken, fish or
vegetables in milk, buttermilk or egg, dredge in seasoned flour or breadcrumbs, then coat with canola or olive
oil cooking spray.
If you are grilling something with little to no marinade, be sure to
spray the grill lightly with
vegetable cooking spray or brush lightly with olive
oil.
If you decide to share spices and other items like flour,
vegetable oil and
cooking spray, try arranging them in bins with labels that say «Shared.»