Sentences with phrase «with oil of choice»

Preheat oven to 325, then remove half of the leaves from each rosemary sprig and slighty coat with any oil of your choice.

Mix with oil of choice for a tangy, spicy salad dressing 3.

Spray with oil of choice to prevent it from sticking.

Top pasta with the cracker crumble and spray with oil of choice.

Dip the fish in the egg and then then breading and place in skillet with the oil of your choice on medium to medium high heat.

You may replace coconut oil with the oil of your choice for everything except for the frosting.

Lightly spray the vegetables with this avocado oil (or lightly drizzle with oil of your choice, toss, and re-space again on the sheet).

line a baking sheet with heavy duty foil and coat with oil of your choice.

Spray with oil of choice to prevent it from sticking.

I use Nutritional Yeast on roasted cauliflower — spread the florets on a baking sheet with the oil of your choice (I use grapeseed) and some kosher salt.

Not exact matches

Bitcoin claims to provide Web buccaneers with a secure store of value free from the risk of government confiscation or interventionist devaluation, making it the currency of choice for old - fashioned money - launderers and modern - day snake - oil salesmen.

«This is a clear sign of how spoilt Asia is for choice these days, with Middle Eastern crude now having to compete with oil from other regions,» Amrita Sen, the chief oil - market analyst at Energy Aspects Ltd., a London - based consultant, said in an e-mail.

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

Sadly I haven't made it with anything else, you could try replacing the coconut oil with another neutral oil of your choice and use more oats instead of the buckwheat x

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Place them on a floured tray and allow them to rest another 20 minutes while you heat the deep fryer or large pot with your choice of oil.

I've only made a couple of tweaks, one to reduce the sugar and the other to substitute the sunflower oil for coconut oil, our oil (along with olive oil) of choice.

Chicken drumsticks (with skin still on, however many you want to grill) Olive oil Seasoning rub of your choice Cooking spray

Step # 5: Brush the olive oil / melted coconut oil / or melted butter evenly over the tops of the slices, then sprinkle with your seasonings of choice.

Grease your baking pan of choice (I used 9 «x5» rectangular pyrex dish) with coconut oil.

Fat Free Vegan Kitchen Fat Free Vegan Kitchen by Susan Voisin is a low fat and oil free recipe blog featuring a wide range of dishes with an emphasis on whole foods and healthy balanced dietary choices.

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

In a 12 - inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat.

Top a piece of matza with tomato sauce or vegan pesto, add your choice of thinly sliced veggies, olives and seasonings, and drizzle with olive oil before baking for a few minutes in a hot oven.

Thanks to the higher moisture content of my favorite sugar choice, this cake can be made with healthy canola oil and still be the perfect cake to dip in fondue or leave plain.

Also a pasta sauce: saute scapes, add some lemon zest and herbs of your choice, toss with pasta and some extra olive oil and Parmesan.

We love the flavor of grilled onions with the steak in this healthy 5 - ingredient recipe (not including oil, salt and pepper) but skewer up any veggies in your fridge — zucchini, cherry tomatoes and eggplant are all good choices.

Spray with more olive oil spray, sprinkle seasoning of choice - I used everything but the bagel seasoning, and once you see bubbles form over the top, flip once, and cook an additional 1 - 2 minutes.

Replace the canola oil with a cooking oil of your choice, such as avocado.

These bars are made with soft dates, cashews, other nuts of your choice, coconut oil, cocoa powder, and ground vanilla.

Remove skin, mash sweet potato with either butter, olive oil, or the substitute of your choice, along with salt and freshly ground pepper to taste.

Sweet potatoes, the pasta of your choice (go with whole - wheat for a healthier twist), a little olive oil and balsamic vinegar, and a few heaping cups of spinach make for a healthy, filling, meal that's fit for lunch or dinner and hot or cold weather.

2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray

Line a square 8x8 pan with parchment paper and spray with coconut / your choice of oil so the fudge doesn't stick to the paper.

Line a 8 × 8 square pan with parchment paper and spray coconut oil (or your spray oil of choice).

So no matter what form of coconut oil you buy or how you cook with it, it'll always a healthy choice compared to other oils.

Then I topped it with my choice of sauteed vegetables that I cooked for a few minutes in coconut oil and salt & pepper.

I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g oil), and then add in about 30g of orange juice, or maple syrup, or honey or < insert liquid of choice here >, so mine are actually a little runnier when they go into the pan.

Pour out onto a plate and top with tinned sardines of your choice, chopped tomatoes, chopped parsley, some nice olive oil and pepper.

The moisturizing properties of the oil work particularly well for people with delicate or sensitive skin, making it a good choice for dry skin on your face or to relieve itching and soreness from rashes and other skin irritations.

1 whole fish, grouper preferred Chile paste (chiles of choice blended with a little vegetable oil) Juice of 1 lime Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon fresh thyme

Buy some chile - flavored pasta at your favorite gourmet shop, cook it up, sprinkle olive oil over the drained pasta, and top with a grated chile cheese of choice.

A Natural Choice With 500 acres of potatoes and 550 acres of grain and oil seeds, as well as its own production facility, most of the Covered Bridge Potato Chip operation is completed in house.

Accompaniment: Sauteed vegetables of your choice (I sauteed shredded zucchini and yellow squash and a little kale in olive oil with minced garlic)

There are many ways to make this Belgian salad but they all center around green beans, potatoes, bacon, and onion / shallot with a little vinegar and usually a drop or two of bacon grease (but you can sub an oil of choice instead).

Ladle into soup bowls and top with a drizzle of oil and garnish of choice, such as bacon bits, sliced greens and nuts.

1/2 cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper

Preheat your oven to 220 C. Toss your prepped veggies in a large roasting pan with the coconut oil, some sea salt, black pepper and dried herbs of choice.

Grease a bowl with coconut oil or oil of choice.

Grease muffin tins with butter or choice of oil (I use reusable silicone tins so I don't need to and it is awesome) and fill until each is about 3/4 full.