| Sautéed Pea Pods with Soy-Chile Aioli | |||||||||||
Recipe adapted from Stephanie Izard, Girl & the Goat, Chicago
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Archive for the ‘HEART HEALTHY’ Category
Cranberry and Flaxseed Muesli
Tuesday, June 1st, 2010Recipe adapted from: Dr. Richard Beliveau’s ANTICANCER RECIPE
Cranberry and Flaxseed Muesli
This is what my breakfast has looked like for the past 30 years. This muesli will keep for a month if it’s kept in an airtight container at room temperature. I recommend taking a few little bags of it on walks. It’s a nutritious mix that will help you shrug off the temptation of fast food.
7 cups (630 g) rolled oats
2 cups (240 g) sunflower seeds
1/2 cup (125 ml) we olive mission olive oil
3/4 cup (150 g) buckwheat honey
1/2 cup (60 g) sesame seeds
2 cups (240 g) slivered almonds
1 Tbsp. freshly-ground flaxseed per portion
1/4 cup (50 g) dried cranberries per portion
Milk to taste
Preheat the oven to 190 C (375 F). Combine the oats, sunflower seeds, we olive mission olive oil and honey in a large baking tray. Sprinkle the sesame seeds over the mix.
Bake uncovered in the oven. Mix every five minutes in a convection oven or every 20 minutes in a regular oven. When the contents start to brown evenly, add the almonds and keep baking until everything is well-browned.
Remove the mixture from the oven and let it cool completely before pouring into airtight glass or metal containers. Add the flaxseed, cranberries and milk to each bowl when serving.
Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata
Tuesday, May 11th, 2010Recipe adapted from: Edible Aria
Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata
Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata. Crunchy sea salt and freshly-ground black pepper..
For the Aillade
3 cloves garlic
1/3 teaspoon sea salt
pinch cayenne
1 pastured egg yolk
1 tablespoon freshly-squeezed lemon juice
1/2 cup We Olive Mission extra virgin olive oil
Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste. Add the egg yolk, garlic and salt to a bowl and whisk thoroughly.
Whisking continuously (use an electric mixer if you prefer), add the We Olive Mission extra virgin olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency. Add the lemon juice the same way, then refrigerate at least 30 minutes before using.
To Prepare
Dress tomato wedges and baby carrots with We Olive Mission extra virgin olive oil, season with salt & pepper and broil until tender, about 5 minutes. Set aside.
Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade. Season to taste with sea salt and freshly-ground black pepper.
Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese. Garnish with additional fresh herbs and toasted pine nuts if desired
Spring Herb Salad
Tuesday, April 6th, 2010
Recipe adapted from LA Times
Spring Herb Salad
Total time: 25 minutes
Servings: 4
3 heaping cups spring lettuces, ideally a mix of coarsely torn Bibb, mache and watercress leaves
1 1/2 cups coarsely chopped mixed herbs: chives, mint, chervil, tarragon, dill
1/2 cup cooked, shelled edamame
2 teaspoons We Olive Green Olive and Lemon Mustard
1 tablespoon sherry vinegar
Pinch coarse sea salt
2 tablespoons We Olive Collection Frantoio
Freshly ground white pepper to taste
1. Combine the lettuces and herbs in a shallow bowl and toss until very well mixed. Add the edamame and toss again.
2. In a small bowl, whisk together the We Olive Green Olive and Lemon Mustard, vinegar and sea salt. Whisk in the We Olive Collection Frantoio oil until emulsified. Season with pepper to taste.
3. Pour the dressing over the greens and toss until coated. Divide among small salad plates and serve at once.
Each serving: 103 calories; 3 grams protein; 5 grams carbohydrates; 2 grams fiber; 8 grams fat; 1 gram saturated fat; 0 mg. cholesterol; 116 mg. sodium.
Fish and White Bean Tostadas
Tuesday, March 30th, 2010Recipe from Recipe Diaries.
1 lime, zested and juiced, plus lime wedges for garnish
2 cloves garlic, minced
2 tablespoons Bozzano A2 extra-virgin olive oil, plus extra for baking sheet
Kosher salt and freshly ground black pepper
1 pound white fish fillets, like tilapia, flounder, sole, skin discarded and cut into finger-sized pieces
1/4 cup Bozzano A2 Extra Virgin Olive Oil
8 (6-inch) corn tortillas
Sauteed White Beans, recipe follows
1/2 cup shredded purple cabbage
Pineapple and Avocado Salsa, recipe follows
Sour cream, for garnish
Directions
In a small bowl, combine the lime juice, zest, garlic and olive oil. Season with salt and pepper, to taste. Put the fish in a baking dish and pour the marinade on top. Marinate for no more than 15 to 30 minutes. Meanwhile, preheat the broiler or grill. Lightly coat a baking sheet with olive oil. Remove the fish from the marinade and arrange on the baking sheet, making sure to leave space between the pieces. Broil until just cooked through, about 4 to 5 minutes.
Meanwhile, in a medium saute pan, heat the olive oil over medium heat. Fry the corn tortillas, 1 at a time, just until crisp, flipping halfway through to brown both sides. Drain on paper towels and salt while still hot.
To assemble the tostadas: Layer each tostada first with Sauteed White Beans, then the fish. Top with the shredded cabbage and Pineapple and Avocado Salsa. Garnish with a dollop of sour cream and a squeeze of a lime wedge.
Sauteed White Beans:
2 tablespoons Bozzano A2 extra-virgin olive oil
1/2 white or yellow onion, finely chopped
Kosher salt
1 clove garlic, minced
1 teaspoon ground cumin
1/2 cup white wine
1 1/2 cups cooked navy beans
2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried)
Freshly ground black pepper
In a small pan, over medium heat, add the olive oil. When the olive oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve.
Pineapple and Avocado Salsa:
1 (14-ounce) can sliced pineapple in juice, drained and juices reserved
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon Bozzano A2 extra-virgin olive oil
1 small jalapeno, seeds removed and diced
Kosher salt and freshly ground black pepper
1/2 red onion, finely chopped
1 medium avocado, halved, pitted and flesh cubed
2 tablespoons minced cilantro leaves
In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, olive oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.
Pumpkin Streusel Bread
Monday, March 22nd, 2010Recipe from “Olive Oil Baking”
Topping
2 tablespoon brown sugar
1 tablespoon all-purpose flour
½ teaspoon cinnamon
1 tablespoon We Olive extra virgin olive oil
1 cup all-purpose flour
½ cup whole wheat flour
½ teaspoon of salt
1 cup granulated sugar
1 teaspoon baking soda
¼ teaspoon nutmeg
1 teaspon cinnamon
1 teaspoon ginger
¼ teaspoon allspice
1 cup canned pumpkin
½ cup We Olive extra virgin olive oil
2 eggs, beaten
¼ cup milk or water
1 teaspoon vanilla extract
½ cup chopped walnuts
1. Preheat oven to 350°F and coat a 9 x 5-inch loaf pan with cooking spray or oil. In a small
bowl, combine all four topping ingredients and rub together with fingers until crumbs form.
2. In a large bowl, whisk together the flours, salt, sugar, baking soda, nutmeg, cinnamon, ginger and allspice.
3. In a separate bowl, mix the pumpkin, olive oil, eggs, milk, and vanilla. Add the dry ingredients
and combine, but do not overmix.
4. Pour into prepared loaf pan. Sprinkle topping evenly over the surface of the loaf.
5. Bake for 50-60 minutes or until a toothpick inserted into the very center of the loaf comes
out clean.
6. Let cool in the pan for 5 minutes and then remove and let cool on a rack.
Makes one large loaf.
Grilled Salmon with Extra-Virgin Olive Oil, Lemon, and Oregano
Monday, March 22nd, 2010Recipe from Cooking.com
Serves 4.
- 1/3 cup Stone Edge Organic Manzanillo extra-virgin olive oil
- 1/4 cup coarsely chopped fresh oregano
- 1/4 cup fresh lemon juice
- Four 8-ounce salmon steaks (or substitute halibut steaks or swordfish steaks)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 1 lemon, quartered
Prepare barbecue (medium-high heat). Mix the olive oil, lemon juice, and oregano in a small bowl. Set olive oil-herb mixture aside.
Rub the salmon steaks lightly with the olive oil and garlic. Sprinkle with salt and pepper. Grill until steaks are opaque in center, about 5 minutes per side.
TO SERVE: Place steaks on plates. Drizzle the olive oil-herb mixture over steaks. Garnish with the lemon wedges and serve.
EVOO and Yogurt Loaf Cake
Monday, March 22nd, 2010Recipe from Serious Eats
- makes 8 servings -
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Finely grated zest of 1 lime
1/2 cup plain organic whole milk yogurt
3 large organic eggs
1/4 teaspoon pure vanilla extract
1/2 cup Stone Edge Organic Manzanillo Extra Virgin Olive Oil
Procedure
Getting ready: Center a rack in the oven and preheat the oven to 350°F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, baking powder and salt and keep near by.
1. Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. Whisk in the yogurt, eggs and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.
2. Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
Storing: You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months
Spring Greens with Strawberries & Walnuts
Monday, March 8th, 20101 lb Spring Mix salad greens
1 small Red Onion, sliced
½ lb large fresh Strawberries cut lengthwise into ¼ inch slices
¼ cup coarsely chopped Walnuts
Optional ½ cup crumbled Blue Cheese or Goat Cheese.
We Olive Balsamic Vinegar
Mild to medium flavored Extra Virgin Olive Oil such as We Olive Arbequina or Mission
Sea Salt and Fresh Ground Black Pepper
Arrange Greens and onion on a chilled salad plate. Fan out 2 or 3 sliced Strawberries per plate and top with a sprinkle of walnuts and optionally some crumbled cheese.
Drizzle Balsamic Vinegar and Extra Virgin Olive Oil over the top in a 1 to 2 ratio (1 part Balsamic to 2 parts oil.). Top with a pinch of sea salt and fresh ground pepper and serve.
Recipe by We Olive Belmont Shore.
Shrimp & Avocado Salad
Monday, March 8th, 20101 ½ pounds cooked shrimp, chilled
4 avocados diced
5 limes
2 tablespoons fresh ginger minced
3 cloves garlic minced
2 serrano chile peppers, minced
½ cup We Olive Meyer Lemon or Mandarin Olive Oil
½ cup Adobe Springs Chile Olive Oil
1/2-3/4 cup We Olive Blood Orange Balsamic Vinegar
1 ½ cups fresh cilantro chopped, reserve ½ cup for garnish
Fresh Ground pepper
Sea Salt
Directions:
In large bowl, pour juice of five limes over four diced avocados, set aside. Whisk together, ginger, garlic, chile peppers, olive oils and balsamic vinegars. Toss in one cup cilantro and salt and pepper to taste. Pour marinade over chilled cooked shrimp and let marinade in refrigerator two hours, stirring every twenty minutes or so.
Now, alternately spoon avocado mixture and shrimp (reserve marinade for finishing) into 6 large margarita glasses. Continue spooning, alternating for even distribution of both avocados and shrimp in each glass. Generously drizzle each glass with marinade. Garnish with remaining ½ cup of cilantro and serve.
Serves 6 as an appetizer.
Recipe from We Olive Belmont Shore.
