• Summer Recipe: Grilled chicken & peach salad with EVOO, black olives & basil vinaigrette

    Remember that medium heat is best, and as an extra hedge against peaches overcooking and turning mushy, choose fruit that’s a day or two away from being perfectly ripe.

    Ingredients:
    Salt and ground black pepper
    3 tablespoons sugar
    4 boneless skinless chicken breast halves, 6 to 8 ounces each, trimmed
    1½ tablespoons white balsamic vinegar
    1 tablespoon fresh lemon juice
    2 teaspoons minced or grated garlic (about 2 large cloves)
    ¼ cup finely chopped pitted Kalamata olives
    ½ cup finely chopped fresh basil
    2/3 cup extra-virgin olive oil

    Skin slips from grilled peach halves effortlessly

     

    Tip: Skin slips from grilled peach halves effortlessly. Just use your fingers to push it off the flesh.

     

     

     

    Directions:
    – Neutral oil, for the grill
    – 2 large red or yellow bell peppers, cored, seeded, and cut into wide planks
    – 4 ripe but firm medium peaches, halved and pitted
    – 6 cups (loosely packed) mixed torn salad greens or mesclun, preferably a combination of sharp- and mild-flavored, washed and dried (about 3 ounces)
    – 2 cups mixed torn Italian parsley leaves and scallion greens sliced into ¾-inch lengths
    – In a large bowl, mix ‚ cup salt, sugar, and 6 cups water, stirring to dissolve the salt and sugar. Submerge the chicken, cover, and refrigerate for 1 hour. Rinse the chicken and dry well.

    – Meanwhile, in a large bowl, whisk the vinegar, lemon juice, garlic, olives, basil, ½ teaspoon salt, and black pepper to taste. Vigorously whisk in 6 tablespoons olive oil (you should have about ¾ cup dressing). Taste and adjust the seasoning with salt and black pepper if necessary. Set aside.

    – Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. (If using gas, adjust burners to medium-hot and grill with the lid closed.)

    – In a medium bowl, toss the bell pepper planks with 1½ tablespoons olive oil and sprinkle with salt and black pepper. Brush the chicken breasts on both sides with 1½ tablespoons olive oil and sprinkle generously with black pepper. Clean and oil the grill grate with the neutral oil and grill the bell pepper planks, turning as necessary, and the chicken, undisturbed, until peppers are grill-marked and tender and chicken is grill-marked and cooked through (155 to 160 degrees on an instant-read thermometer), 8 to 10 minutes, turning the chicken once (do not overcook). Remove the peppers and chicken from the grill and set aside to rest.

    – (If using gas, adjust burners to medium and grill with the lid closed.) Brush the peach halves on both sides with the remaining olive oil and grill, cut side down, until grill-marked, 3 to 4 minutes. Turn and grill the second side for about 2 minutes; remove the peaches from the grill. When cool, remove the skin if desired. Cut the peppers, chicken, and peaches into slices. Whisk the dressing in the large bowl to re-blend, pour half of it into another container, and set aside. Add the salad greens, peppers, and parsley and scallion greens mixture to the bowl, toss to coat, and arrange in a bed on a large serving platter. Arrange the chicken and peaches on the greens, drizzle with the remaining dressing, and serve at once.

    Serves 4

    recipe source

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    Rating: 3.2/10 (456 votes cast)
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    Rating: 0 (from 182 votes)
    Remember that medium heat is best, and as an extra hedge against peaches overcooking and turning mushy, choose fruit that’s a day or two away from being perfectly ripe. Ingredients: Salt and ground black pepper 3 tablespoons sugar 4 boneless skinless chicken breast halves,... 
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  • Exclusive recipe: Black olive tapenade toasts with anchovy, capers and EVOO

    SERVES 6

    Ingredients:
    450g (1lb) pitted black olives
    6 anchovy fillets in oil
    1 clove garlic, crushed to a cream
    2 tsp capers, drained of brine or rinsed of salt
    salt and pepper
    zest of 2 lemons, finely grated
    1 small chilli, finely chopped
    6 tbsp extra virgin olive oil
    1 tbsp chopped parsley, chives and/or thyme
    ½ baguette loaf
    1 clove garlic, cut in half

    Directions:

    1. Chop the olives finely with the anchovy fillets, add the garlic and capers and continue chopping until it becomes a soft paste. Place in a small bowl, taste for seasoning, and add lemon zest, chilli and olive oil until it reaches the consistency you like (stiffer to use as a spread but looser if it is to become a sauce).
    2. Finally add either chopped parsley, chives or thyme – or all three. This may be made in advance and kept in the fridge – although it is best to add the fresh herbs just before serving.
    3. Slice a baguette (or similar country-style bread) thinly and place on a baking sheet, drizzle with olive oil and bake in a medium-hot oven (approximately 180C fan/200C/gas 6) until golden (this may also be done on a char grill – turning over to colour both sides). While still hot, rub each slice with a cut clove of garlic and serve topped with tapenade.

    Recipe source

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    Rating: 3.5/10 (403 votes cast)
    VN:F [1.9.22_1171]
    Rating: +6 (from 136 votes)
    SERVES 6Ingredients: 450g (1lb) pitted black olives 6 anchovy fillets in oil 1 clove garlic, crushed to a cream 2 tsp capers, drained of brine or rinsed of salt salt and pepper zest of 2 lemons, finely grated 1 small chilli, finely chopped 6 tbsp extra virgin olive oil 1 tbsp... 
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  • 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)
    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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  • Recipes: Summer Salads with extra virgin olive oil & olives

    Summer salads have everything going for them. They are fresh, packed with extra virgin olive oil flavor and have contrasting textures. Bursting with colors, they are quick to toss together, easily portable and a great team player at any summer cookout, party or reunion. So savor summer with salads made with vegetables, greens, pasta, grains fruits and extra virgin olive oil.

    VEGETABLE SALADS

    Roasted Beet Salad with Goat Cheese and Pistachios: In large bowl, whisk together 2 tablespoons extra-virgin olive oil, 4 teaspoons sherry vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 2 pounds skinned, roasted beets sliced into wedges. Toss to coat.

    Add 2 cups baby arugula. Gently toss to coat. Season with salt and pepper. Transfer to platter. Sprinkle with 1/2 cup crumbed goat cheese and 2 tablespoons toasted, chopped pistachios.
    Chopped Greek Salad: In medium bowl, whisk together 1 tablespoon red-wine vinegar, 1 teaspoon dried oregano and 1 clove crushed garlic. Gradually whisk in 1/4 cup extra-virgin olive oil. Add 1 diced green pepper, 2 seeded and diced Kirby cucumbers, 2 diced tomatoes, 2 chopped scallions, 1 1/4 cup crumbled feta and 1/3 cup chopped pitted kalamata olives. Season to taste with salt and pepper.

    Warm Potato Salad with Lemon and Mint: In salted boiling water, cook 3 pounds peeled and diced russet potatoes until al dente. Drain. Transfer to serving bowl. Season with 1 teaspoon salt, juice of 3 lemons and 1/4 cup extra-virgin olive oil. Stir gently. Add salt and pepper to taste. Set aside to cool. Add 1 bunch finely sliced scallions and 10 fresh mint leaves cut in chiffonade. Stir gently.

    GREEN SALADS

    Kale Salad with Parmesan and Pine Nuts: In large bowl, whisk together 2 tablespoons lemon juice and 1 tablespoon champagne vinegar. Season with salt and pepper. Drizzle in 1/3 cup olive oil until emulsified. Add 2 bunches Tuscan kale (about 1 pound, center ribs and stems removed, leaves thinly sliced crosswise) and 2/3 cup toasted pine nuts. Using hands, toss. Set aside to marinate for 10 minutes. Just before serving, add 1 cup shaved parmesan. Toss to combine.

    Club Sandwich Salad: In small bowl, combine 2 tablespoons Dijon mustard, 1/2 cup tahini, 1/4 cup apple-cider vinegar, 1 tablespoon honey, 1 teaspoon soy sauce, 2 tablespoons chopped fresh parsley, 1 clove garlic, 1/4 teaspoon crushed black peppercorns and 1/2 teaspoon dried thyme. Set aside. In large bowl, toss 1 head romaine lettuce (chopped), 6 halved cherry tomatoes, 1 large shredded carrot. Add 1/2 pound sliced, cooked turkey cut into bite-size pieces. Top with 2 tablespoons bacon bits and 1/2 cup croutons. Drizzle with dressing. Toss and serve.

    Caesar Salad With Lemon Pepper Shrimp: Marinate 1 pound shrimp in 2 teaspoons extra virgin olive oil, 1/2 teaspoon pepper and 1/2 teaspoon lemon zest. Grill shrimp, Toss with 3 tablespoons lemon juice. Set aside. In large bowl, whisk together 2 egg yolks (or 1/4 cup pasteurized egg substitute), 1 clove garlic (minced), 1 teaspoon anchovy paste, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce and 2 tablespoons lemon juice. Slowly whisk in 2 tablespoons olive oil. Stir in 1/4 cup grated parmesan. Add 8 cups coarsely torn romaine lettuce. Toss to coat. Season with salt and pepper. Top with grilled shrimp.

    Chicken Satay Salad: Coat 2 skinless, boneless chicken breasts with 2 tablespoons peanut sauce, 1 tablespoon vegetable oil, 1/2 teaspoon chile powder and 1/2 teaspoon salt. Grill for 3 minutes per side. Set aside. In small bowl, whisk 5 tablespoons peanut sauce, 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons water and salt and pepper to taste. Set aside. In large bowl, combine 1 chopped leaf lettuce (torn coarsely), 1/2 head romaine (torn coarsely), 1/2 cucumber (cut into matchsticks), 1 medium carrot (cut into matchsticks), 1 red pepper (thinly sliced) and -3/4 cup cilantro (chopped). Top salad with chicken and 3 tablespoons peanuts. Drizzle with dressing.

    Spanish Chopped Salad: Blend 1 clove garlic, 1 tablespoon red-wine vinegar, 3 tablespoons walnut pieces, 1/2 teaspoon smoked paprika, 2 teaspoons honey, 2 tablespoons parsley, 1/3 cup extra virgin olive oil and 1/2 teaspoon salt. Blend until smooth. Set aside. In large bowl, combine 1 chopped head romaine, 2 cups baby spinach, 1/4 red onion (sliced), 1/3 cup walnut pieces, 1 cup halved cherry tomatoes, 1 small finely diced apple and 1 cup finely diced cucumber. Toss to combine. Add dressing. Top with 1 cup shaved Manchego cheese.

    PASTA SALADS

    Mexican Tortellini Salad: In small bowl, blend 1 teaspoon shallot (minced), 1 clove garlic (minced), 1 cup fresh cilantro and juice of 1 large lime. Add in 1/3 cup extra virgin olive oil. Season with salt and pepper. Set aside. Place 2 cups of cooked cheese tortellini in large bowl. Add half of vinaigrette. Add 1/2 cup cooked corn, 15-ounce can black beans (rinsed), 1 1/2 cups halved grape tomatoes and 2 chopped avocados. Toss to combine. Add 1/2 cup cojita cheese. Season to taste with salt and pepper.

    Orzo Salad with Chickpeas, Lemon and Dill: Place 1 cup cooked orzo in large bowl. Add 1/2 cup green onions (thinly sliced), 1/2 cup crumbled feta cheese, 1/4 cup chopped dill and 19-ounce can chickpeas (drained). Toss gently to combine. Set aside. In small bowl, whisk together 3 tablespoons lemon juice, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon cold water, 1/2 teaspoon salt and 1/2 teaspoon bottled minced garlic. Drizzle over pasta mixture. Toss to coat.

    Deconstructed Pesto Salad: In skillet, heat 6 tablespoons extra-virgin olive oil. Add 8 thinly sliced cloves of garlic. Cook for 4 to 8 minutes or until golden brown. Remove from heat. Stir in -3/4 teaspoon salt and 1/4 teaspoon pepper. In large bowl, combine 1 pound cooked fusilli and 1/2 cup reserved cooking water. Add olive oil mixture. Toss well. Add 1/2 cup toasted pine nuts and 4 ounces coarsely grated or shaved Pecorino Romano cheese. Toss. Just before serving, add 2 cups sweet basil leaves cut into 1/2-inch-wide chiffonade. Toss.

    Roasted Tomato Pasta Salad: Chop 1 large clove garlic. Add 1 1/2 tablespoons dried oregano, 1 1/4 teaspoons salt and a few grinds of black pepper. Using knife, mince mixture until grainy paste forms. Transfer to small bowl. Add 3 tablespoons lemon juice and 3 tablespoons wine vinegar. Whisk in 1/3 cup extra virgin olive oil. Set aside. In large bowl, combine 1 pound cooked pasta, 4 cups roasted grape tomatoes, 6 ounces ricotta salata, 1/2 cup toasted pine nuts and 1/2 cup olives (pitted and chopped). Add dressing to taste. Season with salt and pepper. Top with 1 handful of chopped basil leaves.

    GRAIN SALADS with extra virgin olive oil

    Minted Summer Couscous with Strawberry and Feta: In small screw-top jar, combine 2 teaspoons lime zest, 3 tablespoons lime juice (from 3 limes), 2 tablespoons extra virgin olive oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Shake vigorously until dressing is amalgamated. In large serving bowl, combine 2 1/2 cups cooked couscous (1 cup dry), 1 1/2 cups sliced strawberries, 1/2 cup celery and 1/2 cup loosely packed torn fresh mint leaves. Drizzle with dressing. Toss to combine. Season with salt and pepper. Top with 1/2 cup crumbled feta.

    Garden Tabbouleh Salad: In small bowl, combine 1/2 cup extra virgin olive oil, 2 teaspoons salt, 1/4 chile powder and 1/4 cup lemon juice. Whisk until creamy. Set aside. Pour 1 cup hot water over -3/4 cup bulgur. Let site for 30 minutes or until water is absorbed. In large bowl, combine 2 cups parsley (cut chiffonade), 1 cup diced tomato, 1/2 cup cucumber, 4 finely diced green onions and 1 tablespoon chopped mint. Add bulgur and mix. Drizzle with dressing. Toss to coat.

    Dried Cherry and Brown Rice Salad: In large bowl, mix 1 cup cooked brown rice, 2 cups canned lentils (rinsed and drained), 2 cloves garlic (minced), 1/2 red onion (diced), 1/4 cup chopped fresh parsley, 2 tablespoons chopped mint leaves, 1/2 cup roughly chopped walnuts, 2 tablespoons soy sauce and 1/2 cup dried cherries (softened in hot water). Refrigerate for 20 minutes before serving.

    Quinoa Salad with Oranges and Dates: Place 6 cups cooked quinoa (2 cups dry) in large serving bowl. Add 2 cups chopped orange segments and 1/2 cup chopped pitted dates. Stir to separate any chunks. Set aside. In another bowl, whisk together 1/4 cup plus 2 tablespoons orange juice, 1 tablespoon orange zest, 1 tablespoon sherry vinegar, -3/4 teaspoon salt and 1/4 teaspoon pepper. Gradually beat in 1/4 cup extra virgin olive oil. Stir in 1/4 cup chopped parsley. Pour dressing over salad. Toss to combine. Top with 1/4 cup toasted pistachios.

    Corn Bulgur Salad: In skillet, heat 1 tablespoon extra virgin olive oil. Add 3 cups corn kernels and 1/4 teaspoon salt. Saute for 5 minutes. Add 1/4 medium-size red onion (diced). Saute for 3 minutes until corn is tender. Set aside to cool. In large bowl, toss corn with 1/2 cup cooked bulgur, 1 jalapeno (thinly sliced), 2 tablespoons of lemon juice, few pinches of cayenne pepper and salt to taste. Add 1 tablespoon of chopped cilantro before serving.

    FRUIT SALADS

    Watermelon, Feta and Blueberry Salad: In large bowl, mix 2 1/2 cups watermelon (cubed) and 1 cup blueberries. Set aside. In small cup, mix 2 tablespoons lemon juice and 2 tablespoons honey. Pour over fruits. Add 1/4 cup finely chopped mint leaves. Top with 1/4 cup crumbled feta cheese. Mix gently. Chill before serving.

    Tropical Fruit Salad: In large bowl, mix 1/2 cored and cubed fresh pineapple, 1 peeled and cubed mango, 1 peeled and cubed papaya and 2 peeled and sliced kiwis. Drizzle with juice of 1/2 lime. Divide fruit among 4 plates. Pound 1 small bunch fresh mint with 2 tablespoons castor (superfine) sugar. Top each plate with 1 dollop yogurt. Sprinkle each plate with mint sugar. Garnish with additional fresh mint leaves.

    Strawberry Salad: In small bowl, combine 3 tablespoons honey, 3 tablespoons Dijon mustard and 3 tablespoons orange juice with pulp. Chill for 20 minutes. In large bowl, toss together 1 1/2 cups hulled and halved strawberries, -3/4 cup halved seedless grapes, 1/4 cup torn mint leaves and 4 to 6 cups baby spinach. Drizzle with dressing before serving.

    Fennel, Citrus and Avocado Salad: In small bowl, whisk together 2 tablespoons white-wine vinegar, 2 tablespoons orange juice and 2 tablespoons extra virgin olive oil. In large bowl, toss 4 handfuls mache with dressing. Place on serving plate or bowl. Peel and segment 3 oranges. Season with salt and pepper. Arrange orange segments on top of mache. Top salad with 2 fennel bulbs (sliced wafer thin) and 2 sliced avocados.

    Coconut-Watermelon Salad: In 400-degree oven, toast 1/3 cup sweetened coconut flakes until golden brown. Set aside to cool. In small bowl, combine 3 tablespoons condensed milk, 2 tablespoons heavy cream, juice of 1 lime and 1/4 teaspoon salt. Drizzle mixture over 5 cups of cubed watermelon. Top with coconut flakes before serving & drizzle with extra virgin olive oil.

    Sources: “The Complete Vegetarian Cookbook” by America’s Test Kitchen; “Mastering the Art of Vegan Cooking” by Annie and Dan Shannon; “Simply Ancient Grains” by Maria Speck; “Rosewater & Orange Blossoms” by Maureen Abood; “The Big Book of Sides” by Rick Rodgers; “Seven Spoons” by Tara O’Brady; “Southern Living Ultimate Book of Barbecue”; Food Network Magazine; smittenkitchen.com; cookinglight.com; and twopeasandtheirpod.com.

    HOW TO TOSS A SALAD

    You need a big bowl to toss a salad; don’t pack all the ingredients in a small one as the salad would end up looking disheveled.

    — Use only fresh lettuce.
    — Wash greens well to keep food-borne illnesses at bay. Also, dry greens well as the dressing will cling to them better and the flavor won’t be diluted.
    — Don’t add greens that are too cold or too warm.
    — Use lots of colors for maximum nutrition. Add herbs and vegetables such as peppers, carrots, tomatoes and radishes.
    — Before you add any dressing, season the salad with salt and pepper.
    — The best tools to toss a salad are your hands. Run your fingers down the sides of the bowl bringing the greens and vegetables at the bottom to the top. This way you won’t crush them.
    — Toss well with dressing. This uses less dressing and cuts the calories.
    — Add ingredients that you can chew on such as canned beans, grilled chicken or tuna and robust vegetables such as beets.
    — Make sure the salad has texture and is crunchy by adding roasted seeds, fennel, peppers, onion, nuts and cucumbers besides standbys such as celery and croutons.

    Spanish Chopped Salad: Blend 1 clove garlic, 1 tablespoon red-wine vinegar, 3 tablespoons walnut pieces, 1/2 teaspoon smoked paprika, 2 teaspoons honey, 2 tablespoons parsley, 1/3 cup olive oil and 1/2 teaspoon salt. Blend until smooth. Set aside. In large bowl, combine 1 chopped head romaine, 2 cups baby spinach, 1/4 red onion (sliced), 1/3 cup walnut pieces, 1 cup halved cherry tomatoes, 1 small finely diced apple and 1 cup finely diced cucumber. Toss to combine. Add dressing. Top with 1 cup shaved Manchego cheese.

    PASTA SALADS

    Mexican Tortellini Salad: In small bowl, blend 1 teaspoon shallot (minced), 1 clove garlic (minced), 1 cup fresh cilantro and juice of 1 large lime. Add in 1/3 cup olive oil. Season with salt and pepper. Set aside. Place 2 cups of cooked cheese tortellini in large bowl. Add half of vinaigrette. Add 1/2 cup cooked corn, 15-ounce can black beans (rinsed), 1 1/2 cups halved grape tomatoes and 2 chopped avocados. Toss to combine. Add 1/2 cup cojita cheese. Season to taste with salt and pepper.

    Orzo Salad with Chickpeas, Lemon and Dill: Place 1 cup cooked orzo in large bowl. Add 1/2 cup green onions (thinly sliced), 1/2 cup crumbled feta cheese, 1/4 cup chopped dill and 19-ounce can chickpeas (drained). Toss gently to combine. Set aside. In small bowl, whisk together 3 tablespoons lemon juice, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon cold water, 1/2 teaspoon salt and 1/2 teaspoon bottled minced garlic. Drizzle over pasta mixture. Toss to coat.

    Deconstructed Pesto Salad: In skillet, heat 6 tablespoons extra-virgin olive oil. Add 8 thinly sliced cloves of garlic. Cook for 4 to 8 minutes or until golden brown. Remove from heat. Stir in -3/4 teaspoon salt and 1/4 teaspoon pepper. In large bowl, combine 1 pound cooked fusilli and 1/2 cup reserved cooking water. Add olive oil mixture. Toss well. Add 1/2 cup toasted pine nuts and 4 ounces coarsely grated or shaved Pecorino Romano cheese. Toss. Just before serving, add 2 cups sweet basil leaves cut into 1/2-inch-wide chiffonade. Toss.

    Roasted Tomato Pasta Salad: Chop 1 large clove garlic. Add 1 1/2 tablespoons dried oregano, 1 1/4 teaspoons salt and a few grinds of black pepper. Using knife, mince mixture until grainy paste forms. Transfer to small bowl. Add 3 tablespoons lemon juice and 3 tablespoons wine vinegar. Whisk in 1/3 cup olive oil. Set aside. In large bowl, combine 1 pound cooked pasta, 4 cups roasted grape tomatoes, 6 ounces ricotta salata, 1/2 cup toasted pine nuts and 1/2 cup olives (pitted and chopped). Add dressing to taste. Season with salt and pepper. Top with 1 handful of chopped basil leaves.

    Macaroni Salad: In large bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon apple-cider vinegar, 1 1/2 teaspoons sugar, -3/4 teaspoon dry mustard, 1/2 teaspoon pepper and 1/4 teaspoon salt. Stir in 2 cups cooked elbow macaroni, 1/3 cup sliced celery, 1/3 cup finely diced red pepper, 1/4 cup finely chopped red onion, 1/4 cup shredded carrot and 1 tablespoon chopped chives. (Note: Can refrigerate in airtight container up to 3 days.)

    recipe source

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (137 votes cast)
    VN:F [1.9.22_1171]
    Rating: -6 (from 58 votes)
    Summer salads have everything going for them. They are fresh, packed with extra virgin olive oil flavor and have contrasting textures. Bursting with colors, they are quick to toss together, easily portable and a great team player at any summer cookout, party or reunion. So savor... 
    Read More →
  • RECIPE: Stuffed jalapeno cheddar burgers with Olive Oil

    This recipe is a delicious twist on a classic American food. And what’s better than biting into a burger stuffed with savory fillings?

    You’ll need:

    -28 oz lean turkey or beef (not extra lean)
    -2 tablespoons finely minced onion
    -salt & pepper to taste
    -4 tablespoons cream cheese
    -2 oz. shredded cheddar cheese
    -¼ teaspoon garlic powder
    -1 fresh jalapeno pepper, diced (seeds removed if you prefer less spice)
    -1 tablespoon olive oil
    -Rolls & Toppings as desired

    Directions:
    •Preheat grill to medium or oven to broil on high.
    •In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno.
    •Combine meat, salt & pepper and minced onion. Divide meat into 4 even pieces (7oz each). Take ¼ of the cream cheese mixture and flatten it into a pancake shape. Wrap beef or turkey around the cheese ensuring the cheese mixture is completely covered. Brush each burger with a little bit of olive oil.

    To Grill

    Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees.)

    To Broil

    Place burgers on a foil covered pan approximately 6″ from the broiler. Broil 5-6 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees.)

    Source: Spend With Pennies

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    Rating: 3.1/10 (191 votes cast)
    VN:F [1.9.22_1171]
    Rating: -6 (from 66 votes)
    This recipe is a delicious twist on a classic American food. And what’s better than biting into a burger stuffed with savory fillings? You’ll need: -28 oz lean turkey or beef (not extra lean) -2 tablespoons finely minced onion -salt & pepper to taste -4 tablespoons... 
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  • Recipe: Swordfish Poached in Olive Oil with Broccoli Rabe Pesto

    I first had oil-poached fish in Napa Valley and loved the way this cooking method kept the fish so moist; you can’t really dry it out. You could prepare halibut or just about any other mild white fish this way. Be sure to use a mix of olive oil and vegetable oils to poach the fish; if you use 100 percent olive oil it will become too bitter. This is another really good-looking dish with plenty of pretty colors. (From Giada’s Kitchen )

    INGREDIENDS

    BROCCOLI RABE PESTO
    8 ounces of broccoli rabe (about ½ bunch); thick stems removed
    2 garlic cloves
    1 cup toasted walnuts
    1 tablespoon honey
    1 teaspoon salt
    ½ teaspoon freshly ground black pepper
    ½ cup extra-virgin olive oil
    ¼ cup freshly grated Parmesan cheese

    OLIVE OIL–POACHED SWORDFISH
    4 cups olive oil
    2 cups vegetable oil
    4 (6-ounce) skinless swordfish steaks, each 1-inch thick
    Salt and freshly ground pepper

    DIRECTIONS

    1. To make pesto, bring a medium pot of salted water to boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to a large bowl of ice water and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper and process until very smooth. With the machine running, gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.

    2. To poach the fish, combine the olive oil and vegetable oil in a Dutch oven or large, deep saucepan big enough to hold the fish in a single layer. Using a deep-fry thermometer, heat the oil to 200°F over medium-low heat. Reduce the heat to low to sustain the 200°F temperature. Season the fish with salt and pepper. Gently place the fish in the oil, making sure it is submerged. Poach the fish until just cooked through, 6 to 7 minutes.

    3. Place about ½ cup of broccoli rabe pesto on each serving plate and gently smooth it out to make a bed for the fish. Using a slotted fish spatula, gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.

    RECIPE SOURCE

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    Rating: 3.2/10 (210 votes cast)
    VN:F [1.9.22_1171]
    Rating: -8 (from 76 votes)
    I first had oil-poached fish in Napa Valley and loved the way this cooking method kept the fish so moist; you can’t really dry it out. You could prepare halibut or just about any other mild white fish this way. Be sure to use a mix of olive oil and vegetable oils to poach the... 
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  • Rice-based packed lunch ideas with Olive Oil

    Fried rice can broadly be divided into two categories – embellished leftovers and a main event. For rice-based packed lunches, an office microwave is ideal. If your office is unadorned with such technological riches, refrigerate your lunch, but take it out a little while before you eat, so it has time to come to a more palatable temperature. Food safety is key, so as soon as you have cooked your rice dish at home, refrigerate it as quickly as possible.

    • Make a batch of simple, veggie paella the night before. Sweat some chopped onion, red and yellow pepper, and pierced cherry tomatoes in olive oil, then add paella rice along with a glug of sherry, a pinch of saffron soaked in warm water, turmeric, smoked paprika and hot veggie stock. Put a lid on and simmer until cooked. Pack along with a lemon wedge and some parsley.

    Kedgeree is delicious, but there is a time and a place for it. Fishy rice is best kept away from colleagues for the sake of your career prospects. Eggeree, however, is acceptable (probably): soak rinsed basmati rice in warm water for 30 minutes while you slowly fry a thinly sliced onion with a cinnamon stick and green cardamom seeds in lots of butter or ghee. Add the rice, followed by chilli powder and turmeric, then cover with chicken stock. Put a lid on and leave to simmer until the rice is cooked. Chill, then pack with a couple of chopped boiled eggs and parsley.

    Though a founder-member of the yellow/beige food group (see also jacket potatoes and pies), egg fried rice can easily be given a fresh twist with the addition of spring veg. For one portion, finely chop one garlic clove and three spring onions. Wash and dry a small bunch of watercress, ripping off leaves, and chopping thick stems into small bits. Slice half a bunch of asparagus into small, bitesize pieces. Add ½ tbsp olive oil to a wok or large pan on a medium-high heat. Add garlic and spring onion and fry for a minute, until just starting to colour, then add the watercress stalks and asparagus. Cook for another couple of minutes, stirring occasionally. When just about cooked and bright green, add the watercress leaves, one tbsp of tamari, ½ tsp grated ginger, and 70g cooked brown rice. Cook until heated all the way through, then crack in an egg and stir furiously, scrambling, until completely cooked.

    • For a super-speedy, fiery takeaway, go Korean and add 75g kimchi to your rice. Buy it from Asian supermarkets, online from websites such as souschef.co.uk, or make your own. Squeeze out as much juice from the kimchi as you can into a bowl, then roughly chop the cabbage. Add a glug of soy sauce and a teeny bit of chilli and sesame oil to the juice. Heat ½ tbsp vegetable oil to a wok or large pan on a medium-high heat. Add the kimchi and 1 grated carrot, then fry for 2 minutes, until the veg begins to colour. Add 70g cooked rice and continue to fry, stirring. When all is well mixed, add the juice mix. Fry until piping hot. Reheat at lunch time, or eat at room temperature, spooned into little gem leaves and topped with sliced cucumber and some shredded chicken.

    source

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    Rating: 3.4/10 (181 votes cast)
    VN:F [1.9.22_1171]
    Rating: +8 (from 82 votes)
    Fried rice can broadly be divided into two categories – embellished leftovers and a main event. For rice-based packed lunches, an office microwave is ideal. If your office is unadorned with such technological riches, refrigerate your lunch, but take it out a little while before... 
    Read More →
  • Simple vinaigrette recipe with EVOO with maximum flavor

    Most people reach for prepared salad dressings because on busy weeknights they just can’t handle the thought of whipping up yet something else. Because after cooking a main course and some sides and tossing together a salad, who has the time and energy to make a dressing?

    I get it. It’s convenient. But homemade dressings are so much better, they really are worth the trouble. Homemade dressings not only are fresher and taste better, they also are better for you. The good news is that making dressing doesn’t have to be a daily chore. In just five minutes you can prep one big batch of dressing for the entire week.

    So let’s walk through the basics of vinaigrettes.

    The standard recipe for a vinegar-based dressing calls for a 3-to-1 ratio of oil to vinegar (or other acid). But really that’s just a starting point. Years ago when I was teaching a class in basic techniques, I tested the validity of that ratio by asking my students to make dressings of their own. All of them used olive oil, but each one picked a different acid.

    That was an eye-opener! Three tablespoons of oil swamped rice vinegar, but barely balanced the acidity of sherry vinegar. Bottom line: The acid content in vinegars can vary widely, so you’ll want to adjust for that.

    What about the oil? Mostly, I opt for good quality extra-virgin olive oil. You want to break out the good stuff because you’re really going to taste it in a dressing. But if you don’t like the taste of olive oil, you can use an oil with a more neutral flavor, such as grapeseed (though it’s pricey). Safflower and sunflower are less expensive and also are perfectly acceptable.

    Nut oils are another way to go, including walnut and hazelnut, as well as two of my favorites: pistachio and pumpkinseed. They pair up very well with fruit vinegars, such as raspberry.

    What are the best ways to mix a vinaigrette? The easiest include measuring and mixing it in a glass measuring cup, shaking it in a jar (an almost empty mustard jar is a good choice), or briefly whizzing it up in a blender. And I say briefly about the blender because too much whizzing may make olive oil taste bitter.

    Start with the acid, salt and pepper, and mix them until the salt is dissolved. Then, if you’re using a measuring cup, add the oil slowly in a stream, whisking until it’s incorporated. If you’re mixing it in a jar, add all of the oil and shake. If you’re using a blender, add the oil and pulse until well combined.

    A vinaigrette is a temporary emulsion, meaning that when you whisk or shake it, the oil and vinegar will combine long enough to coat your salad. Eventually, though, these components will separate again. You can make the dressing stay together longer by adding an emulsifier, such as mustard or an egg. I prefer mustard, not only because of its power to emulsify, but because I really like its taste.

    Tasty add-ins? Your choice: minced shallots (which contribute a pleasantly sweet crunch), a minced clove of garlic, chopped fresh herbs, a bit of soy sauce or miso, crumbled cheese, grated fresh citrus zest or capers.

    Want to cut down the vinaigrette’s calorie count? Cut down the amount of oil. Depending on my mood, I’ll swap in chicken broth, pureed fresh tomato or roasted red pepper, or pureed (very ripe) pear, all of which contribute flavor and body. Sugar, too, can replace oil, which is why relatively sweet balsamic vinegar requires relatively less oil for balance in a vinaigrette. But I ‘m not a fan of sugar in dressings. We already eat way too much.

    By the way, there’s no reason to confine vinaigrettes to the salad bar. They can perk up grilled vegetables, chicken or steak, and they partner up beautifully with fish.

    vinaigrettes_1Rexipe:Basic Vinaigrette

    Start to finish: 5 minutes

    Makes 1 cup

    – ¼ cup acid (see choices below)
    – 2 teaspoons kosher salt
    – 2 teaspoons Dijon mustard
    – ½ teaspoon ground black pepper
    – ¾ cup extra-virgin olive oil

    In a 1-cup measuring cup or screw-top jar, combine the acid, salt, mustard and pepper. Whisk (or cover and shake if using a jar) until the salt is dissolved. Add the oil in a steam while whisking (or add the oil all at once and shake if using a jar). Store in the refrigerator. Let the vinaigrette come to room temperature before using.

    Nutrition information per tablespoon: 90 calories; 90 calories from fat (100 percent of total calories); 10 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 0 g carbohydrate; 0 g fiber; 0 g sugar; 0 g protein; 260 mg sodium.

    Acid Suggestions
    (listed from most to least acidic):

    – Sherry vinegar
    – Red wine vinegar
    – Balsamic vinegar

    White wine and Champagne vinegars
    – Cider vinega- Rice vinegar
    – Raspberry vinegar

    Fresh lemon, lime, orange or grapefruit juice

    Article by Sara Moulton, source
    (Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television’s “Sara’s Weeknight Meals” and has written three cookbooks, including “Sara Moulton’s Everyday Family Dinners.”)

    VN:F [1.9.22_1171]
    Rating: 3.3/10 (166 votes cast)
    VN:F [1.9.22_1171]
    Rating: -2 (from 78 votes)
    Most people reach for prepared salad dressings because on busy weeknights they just can’t handle the thought of whipping up yet something else. Because after cooking a main course and some sides and tossing together a salad, who has the time and energy to make a dressing? I... 
    Read More →
  • recipe: Olive oil chocolate cupcakes

    For the cupcakes

    Ingredients:
    1 ½ cups all purpose flour
    ¼ cup unsweetened cocoa powder
    1 cup granulated sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup of warm water
    1 tbsp white vinegar
    2 teaspoons vanilla extract
    ¼ cup plus 2 tbsp olive oil

    Method:
    1. Preheat oven to 175°C with a rack in the middle position. Prepare a muffin tin with cupcake liners.
    2. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps.
    3. In another bowl, mix together the water, vinegar, vanilla extract and olive oil.
    4. Pour the wet ingredients into the dry ingredients and stir only until they just come together.
    5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.
    6. Place in oven and bake for 18 to 20 minutes, until a toothpick inserted in the centre comes out clean.
    7. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
    8. Decorate as desired with sugar or cocoa-based butter-cream icing.

    For the icing

    Ingredients:
    1 cup salted butter
    ½ cup of unsweetened cocoa
    90g of melted then cooled semi-sweet chocolate
    ½ tsp instant coffee
    1-2 tbsp heavy cream
    3¼-3¾ cups icing sugar

    Method:
    1. Break the chocolate into squares and melt in the microwave, slowly and carefully until they are liquidly smooth. Set aside to cool.
    2. Whip the butter in your mixer until it’s light and fluffy.
    3. Add in the cocoa, beating until combined.
    4. When the chocolate is cool, add it to the butter. Make sure it’s cooled before adding!
    5. Add the instant coffee to one tablespoon of cream, then add to the butter mixture.
    6. Now you can put in the icing sugar one cup at a time, beating until combined.
    7. Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.

    recipe source

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    Rating: 3.6/10 (150 votes cast)
    VN:F [1.9.22_1171]
    Rating: 0 (from 48 votes)
    For the cupcakes Ingredients: 1 ½ cups all purpose flour ¼ cup unsweetened cocoa powder 1 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup of warm water 1 tbsp white vinegar 2 teaspoons vanilla extract ¼ cup plus 2 tbsp olive oil Method: 1. Preheat oven... 
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  • Recipe: Olive Oil Raspberry and Sea Salt Brownies

    Olive Oil Raspberry and Sea Salt Brownies

    INGREDIENTS
    •  ¼ cup Extra Light Tasting Olive Oil
    •  8 ounces bittersweet chocolate, finely chopped
    •  ¾ cup granulated sugar
    •  2 large eggs
    •  1 teaspoon pure vanilla extract
    •  ¼ cup all-purpose flour
    •  2 teaspoons espresso powder
    • ¼ teaspoon baking powder
    • ¼ teaspoon fine sea salt
    •  1 cup fresh raspberries
    •  ½ cup coarsely chopped pecans (optional)
    •  coarse or flaked sea salt for finishing

    INSTRUCTIONS
    1. Place rack in the upper third of the oven and preheat the oven to 350 degrees F.

    2. Line a 8x8inch brownie pan with parchment paper, allowing excess paper to hang over 2 sides of the pan, making the brownies easier to remove. Spray the pan and paper with nonstick cooking spray.

    3. In a medium, heat-proof bowl set over a pot of simmering water, warm the olive oil and bittersweet chocolate together over low heat, stirring until the chocolate is completely melted and smooth.

    4. Remove from the heat and stir in the sugar. Beat the eggs in one at a time. Add the vanilla and beat until sugar is dissolved and mixture is smooth and glossy. Add the flour, espresso powder, baking powder and salt and whisk until the batter again becomes smooth and shiny.

    5.Scrape the batter into the prepared brownie pan and sprinkle with raspberries, pecans (if using), and a small amount of flaked sea salt. Place in the oven and bake for approximately 30 minutes, or until cooked through but still gooey.

    6. Remove from the oven and allow to rest in the pan for 30 minutes before slicing. Enjoy with another sprinkling of sea salt!

    recipe source

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    Rating: 3.7/10 (228 votes cast)
    VN:F [1.9.22_1171]
    Rating: -5 (from 75 votes)
    Olive Oil Raspberry and Sea Salt Brownies INGREDIENTS •  ¼ cup Extra Light Tasting Olive Oil •  8 ounces bittersweet chocolate, finely chopped •  ¾ cup granulated sugar •  2 large eggs •  1 teaspoon pure vanilla extract •  ¼ cup all-purpose flour •  2... 
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  • Recipe: Pizza on the Grill with Caesar Salad and Olive Oil

    For the dough:
    1 cup warm water
    1 envelope active dry yeast
    Pinch of sugar
    2 teaspoons kosher salt
    2 tablespoons extra virgin olive oil
    2 1/2–3 cups all-purpose flour
    2 garlic cloves, minced
    1 tablespoon fresh basil, chopped

    For the Caesar dressing:
    2 large egg yolks
    1 tablespoon Dijon mustard
    2 garlic cloves, chopped
    3 anchovy fillets
    1/2 cup extra virgin olive oil
    Juice of 2 limes

    For the pizzas:
    1 large fresh tomato, seeded and chopped (about 1 cup)
    1/2 cup, plus 2 tablespoons, olive oil
    2 teaspoons freshly ground black pepper
    2 teaspoons sugar
    1 teaspoon garlic, minced
    1/4 cup tomato sauce
    1/4 cup sliced black olives
    1/4 cup roasted red peppers
    2 cups grated mozzarella cheese
    1/4 cup chopped fresh basil
    1 cup arugula
    1 cup shredded romaine lettuce

    To make the dough:
    1. Put the water in a bowl, stir in the yeast and sugar, and let sit until frothy, about 10 minutes.
    2. Add the salt, olive oil and 2 1/2 cups of flour, and mix until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface. Knead until smooth, about 8 minutes, adding up to 1/2 cup more flour if the dough seems too wet. Put the dough into a well-oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Turn the dough out onto a work surface and knead in the garlic and basil. Put it back in the bowl, cover with a damp cloth and let rise until doubled, about 1 hour.

    To make the dressing:
    1. Put the egg yolks, mustard, chopped garlic and anchovies into a blender. Blend until smooth. With the motor running, pour in the oil in a slow, steady stream, then pour in the lime juice and blend until emulsified, about 1 minute. Scrape the dressing into a bowl, cover and refrigerate until you need it. It will keep for about 3 days.

    To make the pizzas:
    1. While the dough rises, preheat the oven to 250°F.

    2. Put the chopped tomato on a small rimmed baking sheet and toss with 2 tablespoons of olive oil, the black pepper and the sugar. Bake until the tomato pieces have dried, about 1 hour.

    3. Put the remaining 1/2 cup olive oil in a small bowl. Add the minced garlic and microwave for 30 seconds.

    4. Preheat a gas grill to high.

    5. Punch down the dough and divide in half. Shape each half into a ball and pat down on a lightly floured surface. Use your fingers to stretch the dough into 10-inch oblongs; it’s nice if you leave a slightly thicker rim.

    6. Turn half the grill down to medium. Brush 1 piece of dough with the garlic oil and place it, oiled side down, on the high-heat side of the grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, use two spatulas to turn the dough over onto the medium-heat side. Working quickly, brush the garlic oil over the crust and then brush with half of the tomato sauce. Scatter with half of the roasted chopped tomatoes, half of the black olives and half of the roasted red peppers. Sprinkle with 1 cup of the mozzarella and half of the basil. Close the lid and cook the pizza until the cheese melts. Remove the pizza from the grill and set it aside while you prepare the second pizza with the remaining ingredients.

    7. Toss the arugula, romaine and some of the Caesar dressing together. Cut the pizzas in half, pile the salad on top and serve right away.

    Serves 4.

    Recipe by Marcus Samuelsson. Source

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    Rating: 3.2/10 (79 votes cast)
    VN:F [1.9.22_1171]
    Rating: -2 (from 30 votes)
    For the dough: 1 cup warm water 1 envelope active dry yeast Pinch of sugar 2 teaspoons kosher salt 2 tablespoons extra virgin olive oil 2 1/2–3 cups all-purpose flour 2 garlic cloves, minced 1 tablespoon fresh basil, chopped For the Caesar dressing: 2 large egg yolks 1 tablespoon... 
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  • Recipe: Olives, As You’ve Seldom Seen Them

    A little creativity spices up this Mediterranean stalwart for tasty cocktail nibbles.

    It’s often said that, as a general rule, most people don’t like change.
    We like things the way we like them, especially if we have been liking them that way for a long time.

    That’s especially true with food.

    Some of us (me!) are thrilled when a skilled restaurant chef changes up a recipe in a fun and delicious new way.

    Others (you know who you are!) cringe when their plate is brought to them and it’s obvious that the kitchen has “done something” to their traditional mashed potatoes. Or that there is a hunk of blue-cheesy butter melting over their perfectly good steak. (Me: “Yay!” Them: “Ugh.”)

    Sometimes change is for the better; it can bring out new flavours and textures you never knew were hiding in there.

    Playing with temperature is one way of changing things for the better. Some foods, especially those that you’ve probably always enjoyed cold, improve immensely when heated.

    NADINE’S GREAT RECIPES

    Hummus is one of those things. Usually you whiz it up in the food processor, store it in the fridge and pull it out when you need a quick appetizer. But instead of serving it cold, try scooping it into an earthenware dish, drizzling with a bit of olive oil and toasted pine nuts and baking it in the oven for about 20 minutes. You’ll wonder why everyone isn’t doing this.

    Grapes? Before you plunk down that boring cluster of grapes on a cheese plate, roast them in the oven until juicy and pile them atop crostini that has been smeared with some room temperature cheese, such as blue or brie. Mind. Blown.

    I’ve got lots more, but I’ll leave you with this quick little party nibble for hot, marinated olives. I still enjoy some olives cold, especially in a shot of icy cold vodka. But if the closest you’ve ever been to warm olives is on top of a pizza, these will knock your flip-flops off.

    Sometimes a little change will do you good.

    HOT SPICED OLIVES

    INGREDIENTS
    500 ml (2 cups) assorted olives with pits intact; a mixture of green and black are nice
    250 ml (1 cup) good-quality extra virgin olive oil
    3 large garlic cloves, smashed with the side of a knife
    15 ml (1 tbsp) fennel seeds
    2-3 bay leaves
    Couple sprigs of fresh thyme or 10 ml (2 tsp) dried thyme
    Several pinches chili flakes
    Generous grinding of cracked black pepper
    6 good-sized pieces of lemon rind; use a carrot peeler to shave nice, big pieces from the lemon

    To serve: Crusty bread, fresh lemon wedges

    DIRECTIONS
    Heat a large skillet over medium heat. Place everything in the skillet, but hold back three pieces of fresh lemon rind.

    Gently heat the olives and spiced oil until the oil begins to bubble gently around the olives. You don’t want the temperature to be so high that the olives fry or the lemon rind burns; it’s more like a slow, gentle simmer.

    Keep moving the olives around in the oil until the olive skins start to crinkle a bit and soften slightly. Take an olive out, let it cool a bit and taste. The pits will be hot, so be careful!

    Most olives will be salty enough, but if you think the olives and the oil could use a bit more salt and pepper, go ahead and season to your taste. Carefully tip olives and the oil into a nice clay serving dish.

    Fish out the spent lemon rind and tuck in a few fresh pieces here and there.

    Squeeze some fresh lemon juice over the top and serve with warm crusty bread and some nice, full-bodied wine.

    Alternative preparation: Place everything in a foil baking dish, cover with foil and place on the outdoor grill over low heat for about a half-hour.

    Recipe by NADINE FOWNES, source

    VN:F [1.9.22_1171]
    Rating: 3.5/10 (116 votes cast)
    VN:F [1.9.22_1171]
    Rating: +7 (from 31 votes)
    A little creativity spices up this Mediterranean stalwart for tasty cocktail nibbles. It’s often said that, as a general rule, most people don’t like change. We like things the way we like them, especially if we have been liking them that way for a long time. That’s especially... 
    Read More →
  • Indian recipe with Olive Oil: Milk fed lamb shepherd’s pie

    Meat and vegetables, topped with mashed potatoes, would be just fine for a leisurely weekend.

    Milk fed lamb shepherd’s pie

    Ingredients

    6 tbsp. extra virgin olive oil
    2 red onions, grated
    4 garlic cloves, grated
    2 carrots, peeled and finely diced
    1 stalk, celery, trimmed and finely diced
    100 gms shelled green peas
    2 tbsp refined flour
    1 kg minced lamb (baby lamb)
    1/2 cup tomato puree
    1-1/2 cup stock (lamb/chicken/vegetable)
    100 ml red wine
    2 sprigs of thyme, chopped
    1 sprig of rosemary, leaves stripped and finely chopped

    For mashed potato

    1.2 kg potatoes, peeled and cut
    200 gms butter
    Salt
    Freshly ground black pepper
    2 egg yolks
    2 tbsp parmesan cheese, grated
    Extra Virgin Olive oil
    Sea salt and freshly ground black pepper

    Method

    Heat 1 tbsp olive oil in a saucepan and sauté the onions, add garlic and carrots. Then add rosemary, celery, green peas, season and sauté over medium heat for 2-3 minutes. Mix refined flour with minced meat thoroughly. Heat the rest of the olive oil in a separate pan. Add the mince, chopped thyme and cook until brown.

    Prevent mince sticking to the bottom of the pan and stir the meat regularly to ensure there are no lumps of meat clinging together and it cooks evenly. Drain off extra fat oozed out of lamb while cooking. Now add the tomato puree and the cooked mince to the pan of sautéed carrots and peas, cook for another minute and add the red wine.

    Cook for about 10-12 minutes or till the wine is reduced to a little less than half of original quantity. Add the stock. Simmer over gentle heat for 20-25 minutes or until the meat is cooked and the mince mixture is thick. Spoon the mixture into an ovenproof serving dish.

    For mashed potatoes

    Boil potatoes in salted water till soft and cooked. Drain and let them be under a lid and allow them to dry in their own steam. Mash through a masher or sieve when still hot and add the butter and egg yolks, parmesan (reserve a spoonful) into the potatoes and mix well. Season well.

    Assembling the dish

    Smear or pipe the mashed potato over the meat in a decorative manner (of your choice), sprinkle with the remaining parmesan. Bake for 20 minutes or till the top is golden and crisp. Drizzle some olive oil on top and serve with a crusty bread and salad.

    Recipe by Sahil Sabhlok an Executive Chef at The Claridges, New Delhi. Source

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    Rating: 3.3/10 (74 votes cast)
    VN:F [1.9.22_1171]
    Rating: +3 (from 27 votes)
    Meat and vegetables, topped with mashed potatoes, would be just fine for a leisurely weekend. Milk fed lamb shepherd’s pie Ingredients 6 tbsp. extra virgin olive oil 2 red onions, grated 4 garlic cloves, grated 2 carrots, peeled and finely diced 1 stalk, celery, trimmed and... 
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  • Extra Virgin Olive Oil in Two Delicious Recipes

    This recipe took even less time, because, unlike the first recipe that requires cutting and chopping, making the Olive Oil Flatbread dough is just a matter of unceremoniously dumping everything in a bowl and using a little French spatula (a flexible little plastic scraper – also called a dough scraper), rather than a wood spoon to mix everything and bring it into a nice big ball. Even better is to dump all the ingredients into the bowl of a food processor or standing mixer, in which case the whole procedure literally takes about 30 seconds.

    Olive Oil Flatbread

    INGREDIENDS
    3 cups all purpose flour
    1/4 cup extra virgin olive oil
    3/4 cup water
    1 tsp. salt

    DIRECTIONS
    Mix all the ingredients together – either by hand or with a food processor or standing mixer – until it becomes a nice, soft ball of dough. Let rest for about 10 minutes. divide the dough into about 12 pieces (or more, if you want the flatbreads smaller). Roll the dough into flattened discs. Do not worry if they’re not perfectly round, or if they are different sizes.

    Brush a non-stick frying pan with olive oil, and fry the dough a few seconds on each side, turning the dough often to prevent burning.

    Marinated Tomato and Cheese Salad
    This recipe is especially good in the summer, when tomatoes are ripe. You can make it in the morning, and then cover the bowl and let it sit on the counter for a few hours as the flavors meld and the brie oozes. Provide slices of a good-quality bread for dipping and scooping, and you’ll hear the swoons from your guests as they eat this amazingly delicious but amazingly simple recipe.

    marinated-tomato with Olive Oil

    INGREDIENDS
    4 ripe large tomatoes, cored, seeded and chopped into ¾ inch cubes
    1 pound of Brie, rind removed, cheese cut into irregular pieces
    1 cup basil, cut into strips
    3 cloves garlic, finely minced
    2/3 cup best quality extra virgin olive oil
    1 teaspoon kosher salt
    ½ teaspoon freshly ground black pepper

    DIRECTIONS
    Combine the tomatoes, Brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Stir gently to combine. Let stand covered at room temperature at least two hours. Serve with bread to soak up the marinade.

    From The Silver Palate Goodtimes Cookbook, source

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    Rating: 3.3/10 (97 votes cast)
    VN:F [1.9.22_1171]
    Rating: -4 (from 40 votes)
    This recipe took even less time, because, unlike the first recipe that requires cutting and chopping, making the Olive Oil Flatbread dough is just a matter of unceremoniously dumping everything in a bowl and using a little French spatula (a flexible little plastic scraper –... 
    Read More →
  • Recipe: Grilled Tuna Panzanella with Olive Oil

    We all know we should eat more fish. We all know it’s good for us. What we don’t always know is a great way to make eating fish feel new and exciting. Because how many times can you get excited about baked fish?

    Personally, I set a goal to eat fish three times a week. And that’s good news for you, because that has forced me to come up with some inventive and delicious ways to eat this healthy, lean protein.

    Even full-flavored — and slightly fattier — fish like tuna is a great choice. One 4-ounce serving of fresh tuna has a whopping 28 grams of protein and about 1 gram of fat. Just 1 gram! But it sure doesn’t taste like that’s all it has. With its meaty texture and hearty taste, fresh tuna simply does not feel at all like diet food.

    I like to toss a gorgeous hunk of tuna on the grill. The flavor even can rival the satisfaction of a juicy steak (and I am a self-professed meat lover). And once it comes off the grill, I like to turn it into my version of an Italian panzanella (bread) salad. I toss the tuna with some grilled summer veggies and bread off the grill, then serve it on a colorful heirloom tomato salad.

    ———

    GRILLED TUNA PANZANELLA

    Start to Finish: 30 minutes

    Servings: 4

    4 medium heirloom tomatoes (preferably variety in colors)
    1 medium yellow summer squash, halved lengthwise
    1 medium zucchini, halved lengthwise
    1 bunch scallions, roots trimmed
    4 thick slices sourdough bread
    1 pound tuna steak, preferably sushi grade
    Kosher salt and ground black pepper
    3 tablespoons extra virgin olive oil
    1 large garlic clove
    3 tablespoons chopped fresh cilantro
    3 tablespoons chopped fresh basil
    1 tablespoon red wine vinegar
    Lime wedges, to serve

    DIRECTIONS
    Heat the grill to medium-high.

    Chop the tomatoes into about a 3/4-inch dice, then add to a large bowl.

    On a rimmed baking sheet, arrange the squash, zucchini, scallions, bread and tuna. Brush everything with the olive oil, then season with salt and pepper.

    Grill the ingredients in batches, returning them to the baking sheet as they finish. Grill the squash and zucchini for 3 to 4 minutes per side, or until there are grill marks but the vegetables are not cooked through. Grill the scallions for 2 to 3 minutes per side, or until they are wilted and slightly charred. Grill the tuna for 2 to 2 1/2 minutes per side; the center should be raw. Grill the bread for 1 to 2 minutes per side, or until crispy and golden.

    Allow all grilled ingredients to cool for 5 minutes. Rub the garlic clove vigorously on one side of each slice of toasted bread. Chop the scallions into 1/4-inch slices, then chop the squash and zucchini into 3/4-inch pieces. Break or cut the bread into roughly 1-inch pieces. Slice the tuna 1/4-inch thick, cutting across the grain.

    Add the scallions, bread, squash and zucchini to the bowl with the tomatoes, then add the cilantro, basil and vinegar. Toss lightly, then season with salt and pepper. Divide the salad between 4 bowls, then top each with a quarter of the tuna. Serve with a lime wedge.

    Nutrition information per serving: 690 calories; 180 calories from fat (26 percent of total calories); 20 g fat (3.5 g saturated; 0 g trans fats); 45 mg cholesterol; 1,140 mg sodium; 86 g carbohydrate; 7 g fiber; 14 g sugar; 45 g protein.

    Recipe source

    Recipe by Melissa d’Arabian – an expert on healthy eating on a budget. She is the author of the cookbook, “Supermarket Healthy.” http://www.melissadarabian.net

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    Rating: 4.2/10 (82 votes cast)
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    Rating: -1 (from 25 votes)
    We all know we should eat more fish. We all know it’s good for us. What we don’t always know is a great way to make eating fish feel new and exciting. Because how many times can you get excited about baked fish? Personally, I set a goal to eat fish three times a week.... 
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  • 2 Summertime Recipes with Extra Virgin Olive Oil

    This is a room temperature sauce that warms when tossed with very hot pasta. It’s quick dish and perfect for a hot weather meal.

    Recipe: SUMMERTIME PASTA WITH A RAW TOMATO AND OLIVE OIL SAUCE

    INGREDIENTS
    2 pounds ripe tomatoes, peeled, seeded and chopped
    4 garlic cloves, chopped or very thinly sliced
    Sea salt
    1/2 teaspoon crushed red chile pepper (optional)
    1/3 cup pluse 2 tablespoons chopped fresh basil
    1/2 cup extra virgin olive oil
    1 pound spaghetti

    DIRECTIONS
    Combine the tomatoes, garlic, a teaspoon or so of salt, the chile pepper, if using, 1/3 cup of the basil, and the oil in a large bowl. Cover and set aside at room temperature to marinate for several hours. If you must refrigerate the sauce at any point, be sure to give it plenty of time to come back to room temperature before serving it.

    When ready to serve, bring 5 to 6 quarts water to a rolling boil in a pasta pot. Add salt, and when it comes back to a boil, simply add the pasta, cook, drain, turn into a heated serving bowl, and immediately toss with the sauce. Garnish with the remaining 2 tablespoons basil and serve immediately. Makes 4 to 6 servings.

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    Recipe: CEVICHE

    INGREDIENTS
    1 1/2-pounds fresh fish fillets (fresh shrimp or scallops also work)
    1 cup combined citrus juices (lemon, lime, grapefruit, orange)
    3/4 cup fruity extra virgin olive oil
    1/3 cup finely chopped cilantro
    1 small red onion, minced
    1 ripe red tomato, peeled, seeded, and chopped
    2 small fresh jalapeño or Serrano chiles, seeded and minced
    Lemon wedges, for serving

    DIRECTIONS
    Cover the fish fillets with the citrus juice in a bowl.
    Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or overnight.
    Drain the fish and arrange on a serving platter.
    Mix together the oil, cilantro, onion, tomato and chiles and spoon over the fish.
    Cover once more and set aside until ready to serve.
    Before serving, taste a small piece of fish.
    You probably will not need to add more acid since the citrus flavors will have penetrated the fish, but serve it with lemon wedges (or limes) in case someone wants to add more.

    Makes 8 servings as a first course.

    Recipes Source: “Virgin Territory: Exploring the World of Olive Oil” by Nancy Harmon Jenkins.

    VN:F [1.9.22_1171]
    Rating: 3.5/10 (68 votes cast)
    VN:F [1.9.22_1171]
    Rating: +7 (from 27 votes)
    This is a room temperature sauce that warms when tossed with very hot pasta. It’s quick dish and perfect for a hot weather meal. Recipe: SUMMERTIME PASTA WITH A RAW TOMATO AND OLIVE OIL SAUCE INGREDIENTS 2 pounds ripe tomatoes, peeled, seeded and chopped 4 garlic cloves, chopped... 
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