Not exact matches
If you're less into raw food or after a
warm dish then you can gently sauté the noodles with
olive oil for a couple of minutes until they soften before stirring in the sauce
for another minute.
1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the
olive oil, mixing as you add to ensure the flour envelopes the
oil 4) Add
warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat
for gas ovens)
for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool
for 5 minutes before serving
2 lbs yukon gold potatoes, cut into 1 inch chunks
Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2 cups
warm vegetable broth 2 cups unsweetened
warm soy or almond milk
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut
oil,
warmed until it liquefies, or
olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less
for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
Brush garlic
oil (
warm 2/3 cup
olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat
for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic
oil.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup
warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon
olive oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons
olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
1/2 cup whole wheat flour 3/4 cup
warm water (about 100 °F) 1 tsp honey 2 1/4 tsps (1 pkt) active dry yeast 1 1/2 cups all - purpose flour 3 tbsps
olive oil 1 1/2 tsps salt vegetable
oil for greasing the bowl
For the Tacos small taco size tortillas,
warmed 1 C cabbage, shredded or chopped to coleslaw - like sized pieces 1/2 -1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2 Tbsp cilantro, chopped 2 Tbsp lime juice 1 Tbsp
olive oil 1/2 tsp cumin pinch kosher salt
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In a stockpot or large saucepan,
warm the
olive oil over medium heat
for a minute, then add the garlic.
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin
olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted
Warm honey,
for drizzling Fresh berries of any type,
for garnish A splash of Amaretto
1 (1 / 4 - ounce) package active dry yeast (2 1/2 teaspoons) 1 teaspoon honey 1 1/4 cups
warm water (105 — 115 degrees F), divided 2 cups bread flour or high - gluten flour, plus additional
for kneading 1 cup whole - wheat flour 1/4 cup extra-virgin
olive oil 1 teaspoon salt Cornmeal
for sprinkling baking sheets
salt and pepper 1/4 cup extra virgin
olive oil warm water chives
for garnish (opt)
Drain and use quickly (
warm) OR (if you won't be serving
for a while) run under cold water, and toss with a tiny splash of
olive oil.
2/3 cup
warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon
olive oil plus more
for bowl and brushing pizza 1-1/2 cups bread flour plus more
for work surface 1/2 teaspoon kosher salt 3/4 cup tomato sauce 4 ounces fresh mozzarella, torn 6 squash blossoms, de-stemmed and petals separated
I subbed flax
for the eggs (5 TB flax and 9 TB
warm water), and used coconut
oil instead of
olive (its what I had in my cupboard) and the texture and flavor was just perfect.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of
olive oil; once the
oil is hot, add in the onion, and saute
for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside
for a moment, keeping
warm.
directions
For the Lobster Stock: In a large saucepan over medium heat,
warm the
olive oil.
One thing I do use it
for is on top of Naan bread when I
warm it in the oven — rub a little
olive oil on the bread then sprinkle the Za'atar on it.
Our other go - to weeknight meal at my house is to saute some chicken thighs — mostly just with
olive oil, salt, and pepper —
warm some corn tortillas directly on another burner, smash some fresh avocado onto the tortillas, squeeze a little fresh lime juice over the avocado, and top with the chicken,
for the easiest, basic - est chicken avocado tacos.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml)
olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra
for dusting 3 1/2 cups (490g) all purpose flour, plus extra
for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml)
warm water milk,
for brushing crushed coarse salt or sea salt,
for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the
olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
4 If you want to have it cold, you can just leave it as it is, but if you prefer it
warm, I would put 1 tablespoon of
olive oil in a pan and leave it at medium heat
for 10», is amazing how the flavour changes, so delicious.
Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in
olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep
warm if serving immediately / If lentils are to be refrigerated
for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.
Now I sprayed some more
olive oil over the bread and let it rise in a
warm place
for about a half an hour more.
1 cup
warm water 1 package dry active yeast 1/2 teaspoon honey 2-1/2 cups all - purpose flour 1 teaspoon kosher salt 1/4 cup
olive oil plus more
for oiling bowl and sheet pan 1 red onion, thinly sliced 1 teaspoon light brown sugar 1 Bosc pear, cored and thinly sliced 1/2 cup blue cheese, crumbled
For bread 3/4 cup milk 3/4 cup warm water 2 packages (4-1/2 teaspoons) dry active yeast 1 tablespoon sugar 1/3 cup olive oil 1 tablespoon kosher salt 4 cups bread flour plus more for dusting Non-stick cooking spray 1 large egg 1 teaspoon wa
For bread 3/4 cup milk 3/4 cup
warm water 2 packages (4-1/2 teaspoons) dry active yeast 1 tablespoon sugar 1/3 cup
olive oil 1 tablespoon kosher salt 4 cups bread flour plus more
for dusting Non-stick cooking spray 1 large egg 1 teaspoon wa
for dusting Non-stick cooking spray 1 large egg 1 teaspoon water
Crispy
olive oil tortilla chips still
warm from the oven are the perfect sidekick
for this healthy dish.
A Moroccan ragout with poached eggs... Ingredients 1/4 cup extra virgin
olive oil 1 large onion, small dice 4 large garlic cloves, peeled and minced 1 pound merguez sausage, sliced 1 / 2 - inch thick 1 tablespoon ras el hanout 1 teaspoon Spanish sweet smoked paprika 1 teaspoon kosher salt 2 fifteen - ounce cans fire - roasted tomatoes 8 extra-large eggs 1/2 cup roughly chopped cilantro, stems included 2 tablespoons harissa (optional)
Warm crusty bread,
for serving
2 - 3 tablespoons
olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6
for the two of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped flat - leaf parsley
Warm pitas,
for serving
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon
olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth,
warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also
warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons
olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
For the wraps: 2 large potatoes, scrubbed, peeled if desired 1T olive oil 1 tsp salt 1T canola oil 1 medium onion, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 tsp ground cumin 1/2 tsp cayenne pepper (optional) 2T chopped cilantro 2 tsp lemon juice Salt and pepper to taste 4 whole wheat flour tortillas, warmed Salsa, for serv
For the wraps: 2 large potatoes, scrubbed, peeled if desired 1T
olive oil 1 tsp salt 1T canola
oil 1 medium onion, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 tsp ground cumin 1/2 tsp cayenne pepper (optional) 2T chopped cilantro 2 tsp lemon juice Salt and pepper to taste 4 whole wheat flour tortillas,
warmed Salsa,
for serv
for serving
Kosher salt One 24 - ounce container Organic Valley Plain Grassmilk Yogurt 1 large head garlic Extra-virgin
olive oil 1 cup mixed
olives 1 teaspoon sesame seeds
Warm flatbread,
for serving
In a medium sized pot, add
olive oil over low to medium heat and allow the
olive oil to
warm for about a minute.
Drizzle with a touch more
olive oil and serve with
warm flatbread
for dipping.
For the pizza dough: 1) 1 1/2 cup tapioca flour (or more if dough is too sticky + more for rolling dough) 2) 1/3 cup + 2 - 3 tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup olive oil 5) 1/2 cup warm water 6) 1 large egg, whis
For the pizza dough: 1) 1 1/2 cup tapioca flour (or more if dough is too sticky + more
for rolling dough) 2) 1/3 cup + 2 - 3 tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup olive oil 5) 1/2 cup warm water 6) 1 large egg, whis
for rolling dough) 2) 1/3 cup + 2 - 3 tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup
olive oil 5) 1/2 cup
warm water 6) 1 large egg, whisked
Pamelaâ $ ™ s Focaccia (Italian Pizza Bread) 1 bag Pamela's Wheat - Free Bread Mix 1 yeast packet (enclosed in mix) 1 teaspoon sugar 1-3/4 cup
warm water 1/4 cup
olive oil (plus
for the pan and sprinkling on top)
Ingredients 1 package yeast 1 teaspoon sugar 1 1/2 cups
warm water (at the right temp, if you run water on your wrist, you shouldn't be able to feel it) 3 tablespoons
olive oil, plus extra
for greasing the pan and brushing the top 4 1/2 cups flour 1 tablespoon salt
For dough 1-1/4 cups warm water 1 packet dry active yeast (2-1/4 teaspoons) 1 teaspoon granulated sugar 1 tablespoon olive oil plus more for oiling bowl 3 cups bread flour plus more for dusting 1 teaspoon kosher s
For dough 1-1/4 cups
warm water 1 packet dry active yeast (2-1/4 teaspoons) 1 teaspoon granulated sugar 1 tablespoon
olive oil plus more
for oiling bowl 3 cups bread flour plus more for dusting 1 teaspoon kosher s
for oiling bowl 3 cups bread flour plus more
for dusting 1 teaspoon kosher s
for dusting 1 teaspoon kosher salt
1 cup
warm water 3/4 teaspoon instant yeast 3 tablespoons extra virgin
olive oil, plus more
for bowl and plastic wrap 15 ounces (about 3 cups) all purpose flour, plus more
for dusting 2 teaspoons coarse salt, plus more
for sprinkling 2 teaspoons honey 1/4 cup freshly grated aged cheese (I used manchego and parmesan), plus more
for sprinkling 1 large egg, lightly beaten Freshly ground pepper 3 tablespoons fresh rosemary leaves (or 3 tablespoons caraway seeds)
2 cups spelt flour plus more
for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons
olive oil plus more
for oiling bowl 1 cup
warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
For the Tomato Sauce:
Warm the
olive oil in a small saucepan over medium heat.
2-1/2 teaspoons active dry yeast (1 packet) 1 cup
warm water (105 to 115 F; 40 to 46 C) 1 teaspoon agave nectar 1 tablespoon extra-virgin
olive oil, plus additional
for brushing the pizza crusts 3 cups all - purpose flour 1 teaspoon salt
directions
For the Pork Medallions: Preheat a large cast - iron skillet over medium - high heat and
warm the
olive oil.
For the Shepherd's Pie Filling: In a large saute pan over medium - high heat,
warm the
olive oil.
For the Spicy Queso Dip: In a medium saucepan over medium heat,
warm 1 tablespoon of
olive oil.
Ingredients: 1 1/2 tsp dry active yeast 1 cup
warm water, (105 degrees to 110 degrees) 1 tbsp agave nectar 1 1/4 cups rye flour 1 1/2 cups whole wheat flour 3/4 cup all - purpose flour, plus more
for work surface 2 tablespoons caraway seeds 2 teaspoons salt 6 tbsp canola or
olive oil 1/4 c soy yogurt
3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons extra virgin
olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped and discarded, leaves chopped 1/2 + cup
warm milk or cream freshly ground black pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan,
for garnish (opt) fried shallots,
for garnish (optional)
2/3 cup
warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon
olive oil plus more
for bowl and brushing dough 1-1/2 cups bread flour plus more
for work surface 1/2 teaspoon kosher salt 1/2 cups tomato sauce plus more
for serving 1/2 cup pesto plus more
for serving 1/4 cup shredded Italian cheese blend 1/4 cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powder
When you're ready to cook them, start by
warming the
olive oil over medium - heat in a skillet
for at least five minutes.
directions
For the Soup: Heat a Dutch oven over medium heat and
warm olive oil.