Ingredients: 2 teaspoons ground cumin 2 teaspoons paprika 3/4 teaspoon ground turmeric 2 teaspoons ground coriander 1 teaspoon garam masala 1/8 teaspoon cayenne pepper 1 tablespoon coconut oil (Yes, you can use olive oil or
vegetable oil if you like.)
Butter, good oil (such as avacado, cold pressed coconut oil, grapeseed oil, EVOO, and even
vegetable oil if nothing else).
This crisp is dairy - free, but you can substitute a stick of butter for
the vegetable oil if you'd like.
Add a small splash of
vegetable oil if the mixture is sticking to the pan.
Brown the turkey or chicken pieces in a heavy skillet for 10 minutes on each side, adding a little
vegetable oil if necessary.
Consider using a different oil than
vegetable oil if you want to be healthier.
When frying, trans fat - free vegetable shortening makes for the best clone, but you can get by fine using
vegetable oil if that's the way you want to go.
Not exact matches
So
if you come down with Hunan hand, which is the official name for capsaicin - burned hands, the best remedy is to coat your hands in
vegetable oil, rather than soap and water.
Smooth
Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional,
if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive
oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or
vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined
if desired 1 1/2 cups thick coconut milk, recipe here
I was wondering
if I could substitute the coconut
oil for another
vegetable oil?
1 / 2T
Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional
if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C
Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
If the chocolate is too thick, add a little
vegetable oil.
If oven - frying: Preheat oven to 375 °F have ready two shallow, rimmed baking sheets with enough
vegetable oil to generously coat the bottoms.
Anyway, just wondering
if you've tried this with coconut
oil as substitute for either the butter and / or the
vegetable oil?
If there isn't enough
oil the
vegetables will simply dry out and not have that wonderfully rich flavor.
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted frozen orange juice
if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup
vegetable oil, 1/4 cup sugar, salt and pepper to taste.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon
vegetable bouillon powder or 1 cube (or use
vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...)
if desired, optional Salt and pepper to taste
The flavor is prominent, so
if you don't want to commit to adding this type of
oil you can either use half pumpkin seed and half
vegetable oil so that you get some of that nutty flavor.
3 tablespoons
vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more
if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
I did this to see the SP value without toppings and I believe it is 2SP per cup because the only things in the recipe with points are the beans, corn, and
oil if you use any to saute your
vegetables.
if your tahini is pretty thick and pasty, add flavorless
oil (like
vegetable oil) bit by bit until it gets creamy.
Heat a bit of coconut
oil (or for
oil free cooking just a bit of
vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices
if using (optional) for 5 minutes until lightly golden browned.
First heat a bit of coconut
oil (or for
oil free cooking just a bit of
vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices
if using for 5 minutes until lightly golden browned.
1 tablespoon
vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water,
if using yogurt
If you'd like a more traditional roux, just add 3 more tablespoons of
vegetable oil.
Fajita Marinade 1 tsp chili powder 1/2 tsp cumin 1/2 tsp chipotle chili powder (reduce or omit this
if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp
vegetable oil
1 package white cake mix 1 3 oz package blackberry gelatin 1 cup of pureed blackberries, strained
if you don't want seeds in your cake 4 eggs, room temperature 1 cup
vegetable oil 1/2 cup milk
If you mess up and wash the bowl, just add a pinch of each of the spices with some lime juice and
vegetable oil.
If you prefer to fry them you can do so in batches in about an inch of
vegetable oil until lightly golden and crunchy.
If you have any leftover
vegetables and meats, put them together in a wok or big pan, chopped up kimchi, put some short grain rice in the mix, and toss with a drop of sesame
oil.
If you're in a rush, you can simply slice the tofu into thin planks, squeeze out the water with paper towels, and fry in a hot skillet with a drop of
vegetable oil until crispy.
+ I also went to the Whole 30 website to see
if sunflower
oil was allowed, since everything from my first Google search told me it was a
vegetable oil, and
vegetable oil is a no - no on the Whole 30.
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (
if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (
vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 %
Oil Salt & pepper
The texture looks absolutely wonderful and I wonder
if you think it's the
vegetable oil and / or sour cream?
1 cup dried white beans 2 tablespoons
vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed
if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
2 tablespoons olive
oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or
vegetable broth (beef broth is traditional but
vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed
if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
(And
if you really want a healthful cake, you can substitute collard greens for carrots, spirulina powder for sugar, and fish
oil for
vegetable oil.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut
oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of
oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper
if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chive
if using / Stir together so that
vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until
vegetables are tender / Remove lid and simmer for another 5 minutes /
If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chive
If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
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)
If you were to use
vegetable oil, your coconut butter would never set and would be extremely runny.
1 tbsp olive
oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (
if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or
vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or
vegetable oil, plus more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah,
if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or
vegetable oil, plus more for greasing the bowl 5 large eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah,
if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.
1 medium onion, finely chopped 1 tablespoons
vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note:
if I made this again I would up it to 2 jalapenos) 2 cups low sodium
vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
If I didn't have coconut
oil, I would probably try
vegetable shortening or vegan butter before trying adding an
oil.
1 pound lean ground pork, chicken or beef (
if you use nearly fat - free ground meat, like ground chicken, add 2 more teaspoons
vegetable oil to the filling)
2 tablespoons extra virgin olive
oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded
if desired, then minced 4 to 5 cups
vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Since canola
oil and other «
vegetable» oils are in everything, they're impossible to completely avoid
if you eat out, I'd rather not buy them for my home use.
These had a decent coconut flavor, but
if you just love coconut then I'd recommend swapping in coconut
oil for the
vegetable oil and carton coconut milk for the regular milk.