• 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.

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    Rating: 3.4/10 (396 votes cast)
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    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: Greek Breakfast Sandwich with Extra Virgin Olive Oil

    Serves 4

    Ingredients:
    4 multigrain sandwich thins
    4 tsp Olive Oil
    1 Tbsp snipped fresh rosemary
    4 eggs
    2 cups baby spinach
    1 medium tomato, cut into 8 thin slices
    4 Tbsp reduced fat feta cheese
    1/8 tsp kosher salt
    freshly ground pepper

    Directions:
    1. Preheat oven to 375. Split sandwich thins; brush cut sides with 2 tsp of the olive oil. Place on baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.

    2. In a large skillet, heat remaining oil and rosemary over medium high heat. Break eggs one at a time into the skillet. Cook about one minute or until whites are set but yolks are still runny. Break yolks with a spatula, flip eggs and cook until done. Remove from heat.

    3. Place bottom half of toasted sandwich thins on a plate. Divide spinach among sandwich thins. Top each with two of the tomato slices, egg, and 1 Tbsp of cheese. Sprinkle with salt and pepper. Top with remaining sandwich thin halves.

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    Serves 4 Ingredients: 4 multigrain sandwich thins 4 tsp Olive Oil 1 Tbsp snipped fresh rosemary 4 eggs 2 cups baby spinach 1 medium tomato, cut into 8 thin slices 4 Tbsp reduced fat feta cheese 1/8 tsp kosher salt freshly ground pepper Directions: 1. Preheat oven to 375. Split... 
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  • Enjoy gluten-free recipe: Fried Egg and Smashed Avocado with Olive Oil

    Ingredients

    1 cup garbanzo bean flour (aka chickpea flour)
    1⁄2 teaspoon kosher salt
    1 tablespoon plain yogurt, whey (the liquid that separates from yogurt), or water
    Extra Virgin Olive Oil
    4 eggs
    1 avocado

    Directions

    In a medium mixing bowl, stir together the flour and salt. In a small bowl, whisk together the yogurt and 3⁄4 cup lukewarm water, then whisk the liquid into the flour in four additions, until the batter is smooth.

    Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray or brush with a thin film of oil. Pour 1⁄4 cup of batter into the skillet and immediately tilt it to make the batter evenly cover the bottom of the skillet. Cook until bubbles appear in the center of the crepe, about 2 minutes; flip with a spatula, and cook briefly on the other side, about 30 seconds. Flip the crepe onto a plate and cover it with a clean cloth to keep it warm, and repeat with the rest of the crepe batter.

    To cook the eggs:

    Carefully crack 2 eggs into the pan, without touching, and fry to desired doneness. Repeat with 2 more teaspoons olive oil and 2 more eggs. Place 4 crepes on individual plates, top each with 1⁄2 an avocado mashed with a fork and 1 olive oil–fried egg.
    Squeeze 1 lemon wedge over the crepe, sprinkle with salt and Aleppo pepper, and serve.

    4 servings

    Notes

    This batter can be made and kept in the fridge for up to three days, though you may need to whisk in a tablespoonful or two of water if it becomes too thick. Once cooked, the crepes can be stacked between wax paper or nonstick parchment paper, wrapped airtight, and refrigerated for one day or frozen for up to a month. To serve frozen crepes, defrost them in the refrigerator, then reheat them briefly in a hot skillet.

    Recipe source

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    Rating: 3.7/10 (292 votes cast)
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    Rating: -5 (from 107 votes)
    Ingredients 1 cup garbanzo bean flour (aka chickpea flour) 1⁄2 teaspoon kosher salt 1 tablespoon plain yogurt, whey (the liquid that separates from yogurt), or water Extra Virgin Olive Oil 4 eggs 1 avocado Directions In a medium mixing bowl, stir together the flour and salt.... 
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  • Healthy Breakfast with Stuffed Mushrooms and Olive Oil

    Serves 4

    INGREDIENTS

    4 very large Portobello mushrooms lightly rinsed reserve the stems and remove the black gills.

    4 of the mushroom stems trimmed and chopped ¼”

    3 tbsp. extra virgin olive oil divided

    ¼ cup minced onion

    1 large potato peeled and diced ¼”

    4 large eggs

    4 tbsp. crumbled feta cheese

    2 tbsp. minced parsley

    DIRECTIONS

    1. Heat 1 ½ tbsp. extra virgin olive oil in a skillet and quickly sear the mushrooms on both sides for 1 min in each side. Remove and set aside.

    2. In the same skillet, add the mushroom stems, onion and potatoes and sauté until the potatoes are tender. Add the parsley and season with salt and pepper.

    3. Heat the remaining extra virgin olive oil in the skillet and quickly add the eggs and scramble moving the pan and a spatula and just cook the eggs and leave them a little runny. Season with salt and pepper

    4. Add the eggs to the potato mixture and divide this mixture into the inside of the mushroom and lightly press down to shape.

    5. Place these in a oven proof casserole and top with the feta and bake in a 400 degree oven for 3-4 min. Remove and serve.

    Recipe source

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    Rating: 4.3/10 (102 votes cast)
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    Rating: +5 (from 49 votes)
    Serves 4 INGREDIENTS 4 very large Portobello mushrooms lightly rinsed reserve the stems and remove the black gills. 4 of the mushroom stems trimmed and chopped ¼” 3 tbsp. extra virgin olive oil divided ¼ cup minced onion 1 large potato peeled and diced ¼” 4 large eggs 4... 
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  • Grilled flatbreads with extra virgin olive oil

    Ingredients:

    1 batch basic bread dough
    plain flour, for dusting
    olive oil Vaoni
    a few sprigs fresh rosemary, leaves picked
    sea salt

    Method:

    Follow basic bread recipe through steps 1 to 4. After the dough has doubled in size, you need to knock the air out of it by bashing it around for a minute. Now it’s ready to be transformed into pizzas or flatbreads.

    Tear off chunks of the dough and roll out your bread, shaping into slightly irregular oval shape rounds, about 0.5cm thick.

    Oil the grill on the barbie, then lay the flatbreads on top of the grill and cook them for about 3 minutes. Turn them over and cook for another 3 minutes until they are golden brown, crispy and slightly charred – this’ll give them a real barbecued flavour.

    Take the flatbreads off the barbie. Mix a couple of lugs of olive oil with the rosemary leaves and brush (or drizzle) over the hot breads. Sprinkle with salt and serve straight away while still warm.

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    Ingredients: 1 batch basic bread dough plain flour, for dusting olive oil Vaoni a few sprigs fresh rosemary, leaves picked sea salt Method: Follow basic bread recipe through steps 1 to 4. After the dough has doubled in size, you need to knock the air out of it by bashing it around... 
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  • World Cup Finals Menu with Olive Oil: Score Big With These Delicious Recipes

    Peruvian-Style Ceviche
    Created by Chef Julia Lopez

    Ingredients
    For the Leche de Tigre Two Ways
    • 1 cup lime juice
    • 3/4 cup fish stock
    • 1 1/2 ounces halibut
    • 1 teaspoon fresh ginger, peeled
    • 1 yellow onion, quartered
    • 1/2 stalk celery
    • 1 1/2 teaspoons kosher salt
    • 2 teaspoons toasted sesame oil
    • 4 teaspoons Tabasco® SWEET & Spicy Sauce
    • 2 teaspoons Tabasco® Habanero Sauce

    For the Spicy Pepitas
    • 2 cups pumpkin seeds
    • 2 tablespoons extra virgin olive oil and preferably Hellenic Groves PC olive oil brand
    • 3 tablespoons Tabasco® Chipotle Sauce
    • 1/4 cup lime juice
    • 1 tablespoon kosher salt
    • 1 teaspoon chili powder

    For the Halibut Tiradito
    • 1/4 of a small red onion, thinly julienned
    • Drizzle lime juice
    • Salt to taste
    • 8 ounces halibut or yellow tail fish (sushi grade), thinly sliced
    • 1/4 cup Leche de Tigre with Tabasco® Habanero Sauce
    • 1 sprig cilantro, finely chopped
    • 1 red bell pepper, minced
    • Spicy pepitas, as needed

    For the Ceviche
    • 8 ounces Ahi tuna (sushi grade), cubed
    • 3 tablespoons Granny Smith apples, small dice
    • 1/4 cup tomatillos, small dice
    • 1 green onion, finely sliced
    • 1 sprig cilantro, finely chopped
    • 1/4 cup Leche de Tigre with Tabasco® SWEET & Spicy Sauce
    • 1 Serrano pepper or Thai chili, thinly sliced
    • 4 teaspoons toasted sesame seeds

    Preparation
    For the Leche de Tigre
    Place all ingredients, except sesame oil and Tabasco Sauces, in a blender. Blend until all ingredients are combined. Pass through a fine mesh strainer to remove solids and divide mixture in half; pour into 2 small bowls. In one half, add Tabasco Habanero Sauce. In the other half, add sesame oil and Tabasco SWEET & Spicy Sauce. Cover and set aside.

    For the Spicy Pepitas
    Preheat oven to 300°F. Combine all ingredients until seeds are well coated. Spread onto baking sheet and roast for 15 to 20 minutes, stirring every five minutes, until dry and crispy.

    For the Halibut Tiradito
    In a small bowl, toss red onion with lime juice and salt. On a cold plate, place sliced fish in single layer. Cover fish with Leche de Tigre with Tabasco® Habanero Sauce. Garnish with onions, cilantro, chiles and pepitas.

    For the Ceviche
    In a small bowl, combine tuna, apples, tomatillos, green onions, and cilantro. Toss mixture with Leche de Tigre with Tabasco® SWEET & Spicy Sauce. Place on cool plate and garnish with sliced peppers and sesame seeds.

    Makes 3 servings of each ceviche

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    Peruvian-Style Ceviche Created by Chef Julia Lopez Ingredients For the Leche de Tigre Two Ways • 1 cup lime juice • 3/4 cup fish stock • 1 1/2 ounces halibut • 1 teaspoon fresh ginger, peeled • 1 yellow onion, quartered • 1/2 stalk celery • 1 1/2 teaspoons kosher... 
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