Daily Archives: August 17, 2015

  • Recipes: Easy breakfast Granola & medley of roasted summer veggies with extra virgin olive oil

    Chunky maple cinnamon granola is an easy choice for snacks or a topping for yogurt.
    I recommend old-fashioned oats because they’re larger and bake up nicely. Be careful when breaking apart.

    Mix together the following Ingredients:

    4 cups old-fashioned oats
    About 1 to 1-1/2 cups favorite nuts, chopped coarsely if necessary
    1 cup seeds: Try sesame, flax, millet, chia, hemp, pumpkin or sunflower or a combination.

    Coating

    Whisk together:
    1/2 to 2/3 cup brown sugar
    1/2 cup extra virgin olive oil
    1/2 cup real maple syrup or honey
    1 tablespoon vanilla
    1 teaspoon cinnamon (optional)

    Directions:
    Preheat oven to 325. Put a piece of parchment or foil on large cookie sheet (about 15×17 with sides). Spray parchment/foil. Pour coating over oat mixture. Pour onto pan and pat down evenly and very firmly. This is important to make the granola chunk up later. Bake 35 minutes or so, until it looks golden. I like to pat it down again while it’s still warm. Let cool and break into chunks.

    Healthy seeds

    Millet (you recognize it as an ingredient in bird feed) gives a crunch and contains protein and iron.

    Chia, like flax, is a great source of Omega 3’s, but doesn’t have to be ground to get the benefit. It also absorbs water and curbs appetite.

    Hemp seeds. So, I know what you’re thinking … you won’t go off into la-la land after ingesting hemp seeds. They are hulled and safe to eat. The bonus: they’re a complete protein and full of Omega 3s.

    Recipe:Medley of roasted summer veggies with EVOO

    Simple and easy to serve, the veggies are cut up prior to roasting.

    Ingredients:
    4 cups summer veggies, like asparagus, small turnips, beets, zucchini, yellow squash, eggplant, bell peppers, potatoes, green beans, etc., cut up
    1 tablespoon olive oil
    2 teaspoons balsamic vinegar
    Salt and pepper to taste
    1 teaspoon minced garlic
    Red pepper flakes to taste
    1/2 cup extra virgin olive oil

    Directions:

    Preheat oven to 425. Combine all the ingredients and seasonings in large bowl, season with salt and pepper to taste. Spread vegetables out on large-rimmed baking sheet and roast until tender.

    Tip from Rita’s kitchen
    Olive oil vs. grape seed oil: Olive oil is made from olives and grape seed oil is made from the seeds of grapes. Because they are plant-derived, neither contains cholesterol. Both have vitamin E, which is good for your immune system and protects your cells. Grape seed oil has twice the vitamin E of olive oil.

    Olive oil has a distinct flavor where grape seed oil has a neutral flavor. Although both oils have a high smoke point (good for high temperatures), grape seed has a higher smoke point than olive. Which one to use depends upon the flavor profile you are looking for.

    Recipe by Rita Nader Heikenfeld, source
    Rita Nader Heikenfeld is an herbalist, educator, Jungle Jim’s Eastgate culinary professional and author.

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (396 votes cast)
    VN:F [1.9.22_1171]
    Rating: +7 (from 131 votes)
    Chunky maple cinnamon granola is an easy choice for snacks or a topping for yogurt. I recommend old-fashioned oats because they’re larger and bake up nicely. Be careful when breaking apart. Mix together the following Ingredients: 4 cups old-fashioned oats About 1 to 1-1/2 cups... 
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  • Recipe: Rustic tomato soup with olive oil & bread

    This deep-flavored soup originates from Andalucía in southern Spain and is served cold, spiked with cumin and sherry vinegar.

    Ingredients
    1 tsp cumin seeds
    200g sourdough bread, crusts removed, torn into chunks
    1kg very ripe tomatoes
    2 fat garlic cloves
    2 flame-roasted red peppers, peeled and deseeded (from a jar is fine)
    1 tbsp sherry vinegar

    To serve
    2 hard-boiled eggs, peeled
    4 slices serrano ham
    small handful parsley
    drizzle of extra virgin olive oil

    Method
    1.Put a small frying pan on a low heat, add the cumin seeds and toast for 1-2 mins, stirring frequently. Crush the seeds using a pestle and mortar. Soak the bread in cold water for 10 mins.

    2.Meanwhile, to skin the tomatoes, cut a cross in the skin on the top and bottom of each tomato, then put them in a bowl and cover with boiling water. After 1-2 mins, drain the tomatoes and plunge into a bowl of ice-cold water. The skins should now peel off easily.
    3.Cut the flesh into quarters and remove the seeds and pulp. Put the seeds and pulp in a sieve over a bowl and squish to release all the juices from around the seeds. Keep the juice and discard the seeds and pulp.

    4.Put the garlic, tomato quarters and juice, peppers and cumin in the bowl of a food processor or blender. Squeeze out the water from the bread, then add to the processor. Season and blitz until very smooth. Add the vinegar to taste, checking for a good balance of flavours, then cover and chill for at least 2 hrs.

    5.When ready to serve, roughly chop the eggs, serrano ham and parsley. Ladle the soup into bowls and add some of each of the toppings. Add a drizzle of your best olive oil, a grinding of pepper and serve.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.3/10 (354 votes cast)
    VN:F [1.9.22_1171]
    Rating: -9 (from 113 votes)
    This deep-flavored soup originates from Andalucía in southern Spain and is served cold, spiked with cumin and sherry vinegar. Ingredients 1 tsp cumin seeds 200g sourdough bread, crusts removed, torn into chunks 1kg very ripe tomatoes 2 fat garlic cloves 2 flame-roasted red peppers,... 
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