Sentences with phrase «water over the oil»

If you have been a reader for quite some time now, you will know that I prefer cleansing waters over oil cleansers.

Not exact matches

In June the company received the first - ever FAA commercial license for unmanned aircraft operations over land and water for its work with BP on Alaska's North Slope, part of a big push to develop oil and gas in remote areas with the help of UAVs.

We share (and squabble over) numerous resources, including air, water and oil.

Protest group Climate Direct Action said the move was in support of the Standing Rock Sioux Tribe, which has protested the construction of a separate $ 3.7 billion pipeline carrying oil from North Dakota to the U.S. Gulf Coast over fears of potential damage to sacred land and water supplies.

Viewed in one dimension, the standoff over construction of a 1,172 - mile, $ US 3.8 billion oil pipeline pits thousands of protesters massed on the prairie to safeguard a sole source of tribal drinking water from the fossil fuel industry and its allies in government and finance.

Wood, water power, coal, oil, and gas are insufficient to provide for the world's energy needs over any extended period.

Pastoral care, leading each other to water, restoring souls in conviviality, making to lie down in green pastures, leading beside still waters, bridging passage over troubled water, preparing tables, anointing with oil — these arts, ancient and blessed, must be relearned.

Simon poured no water over Jesus» feet; he did not greet him with a kiss or anoint his head with oil.

While the crust is baking, make the filling: melt the chocolate with the corn syrup and the oil in a double boiler (put the ingredients in a heatproof bowl over a pot of simmering water).

Melt the chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan of simmering water.

In a grill pan or a cast iron skillet, heat up a couple tablespoons of water oil over medium - high heat.

In a deep saucepan over medium heat, stir dry grains with 1 tsp oil (optional) for five minutes, until quinoa starts to pop and brown, Carefully add water or broth.

You really can alter it to taste too, you might like more oil rather than a splash of water, or more of the tart apple cider vinegar over the mains.

Melt chocolate in a glass bowl over boiling water, along with the coconut oil.

In a large pot, heat the olive oil, then add the onion, the garlic and the water and cook over low to medium heat until the onion and garlic are soft and golden.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)

1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.

Put all the olive oil, vinegar, water, salt and pepper into a pot and head up to boil once it start boiling turn it off and pour over your salad and mix well.

If you do not want to temper then simply melt the full one pound (454 grams) of semi sweet chocolate with 1 teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan of simmering water.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little of the water comes out will suffice) zest of 1 lemon 1 teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4 teaspoons lemon juice 1 1/2 teaspoons fresh cracked pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt, plus more to taste

Heat the remaining tablespoon of oil in the skillet over medium - high heat until a drop of water sizzles and evaporates on contact.

The next day, rinse all the salt water off the veggies, add them to a large jar, combine some oregano and oil in a bowl, pour it over the veggies in the jar and let it sit in the fridge for a couple days (at least two).

* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

While the water comes to a boil, heat the extra-virgin olive oil in a large skillet over medium to medium - high heat, add the garlic and onions, soften a few minutes then stir in chard to wilt.

For the chocolate drizzle, melt the chocolate and coconut oil together in a glass bowl set over a pot of simmering water.

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 chives.

In a small sauce pan boil some water, place coconut oil in a heat proof bowl over top of boiling water, until melted.

When I make a big batch during Winter, I warm it slightly over a water bath to soften it, then add up to 50 % liquid oil / s like Shea Oil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on haoil / s like Shea Oil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on haOil, Olive Oil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on haOil, Hazelnut, Macadamia, Rice Bran Oil, etc, or a combination of different oils — whatever you've got on haOil, etc, or a combination of different oils — whatever you've got on hand.

Combine couscous, 1/2 teaspoons sesame oil, and just over 1/2 cup boiling water.

Melt the beeswax, almond oil (or other liquid oil), and shea butter (if using) in a double boiler or glass bowl over a pan of water.

Place a glass bowl over warm water and whisk the coconut oil and cacao, adding the coconut syrup, agave, rice or maple syrup to make a glossy mixture.

As I said in the other post, Aldo checks if the oil is hot enough by adding a tiny drop of water to the hot oil and seeing it if splatters violently all over the place.

In a separate bowl, whisk the egg and pour it over the flour with the water / yeast mixture, oil and vinegar.

Slowly stream the boiling water over the cocoa powder; once it's all added, whisk vigorously while you add in the oil.

Thanks for being a great reader and for that sweet comment For my pancakes I usually just use Bob's Red Mill 7 grain pancake and waffle mix and add a mix of water, almond milk, chia seeds, and cinnamon until it's pancake batter consistency then cook them over medium / high heat with coconut oil.

Heat oil over medium - high heat (a drop of water should sizzle when it hits the pan), and cook a few minutes without touching; hands - off cooking helps form a crust that adheres.

I personally don't even heat up the coconut oil; I add the 3 ingredients together and stir constantly, if I get lumps of hardened coconut oil I put it over a saucepan with warm water to get the double broiler effect.

In a large heatproof bowl, combine chocolate, oil and stick of butter, and set over pan of simmering water and heat, stirring often, until melted.

In a double boiler (or a glass or stainless steel bowl placed over a pot of simmering water) melt coconut oil.

I whisked Matcha Japanese green tea powder into grapeseed oil, freshly squeezed orange juice, honey, sea salt and water for a lovely salad dressing served over mixed greens, orange slices and goat cheese.

For your drizzle gently melt the cocoa powder, coconut oil and date nectar in a bowl over boiling water and stir well until evenly combined.

Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.

Ingredients: 2 Tablespoons vegetable oil 4 Tablespoons Bigfat's 3o8 hot sauce 2 cups jasmine rice 3/4 cup coconut milk 2 1/2 cups water 1 pinch salt, to taste Prep Time: 7 mins Total Time: 32 mins In saucepan over medium low heat, add vegetable oil, 308 hot sauce.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

Melt the coconut oil in a heat proof bowl, suspended over a pot of recently boiled water.

Combine butter, oil, and 3 ounces chocolate in a large bowl over simmering water.

Melt the chopped chocolate and coconut oil in a heatproof bowl set over a pot of simmering water.