Articles with 'olive oil'


Creamy Hummus

 

 

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  • 1 cup dried chickpeas (garbanzo beans)
  • 4 cups water
  • 2 inches kelp
  • 1 & 1/2 tsp. sea salt
  • 3 heaping tbsp. sesame tahini
  • 1/3 cup olive oil
  • 1/2 tsp. cumin
  • 2 shakes of coriander
  • 3 garlic cloves, peeled
  • 1/8 tsp. freshly ground black pepper
  • Juice of 1 lemon
  • Smoked Paprika

Soak chickpeas in water for 8-10 hours or overnight.  Discard soaking water.  Bring chickpeas plus 4 cups fresh water to a boil. Discard the foam that rises to the top. Add kelp, cover and lower the heat to simmer. Cook 1 hour. Add 1 tsp. sea salt and continue cooking 35-40 minutes or until chickpeas are soft. Drain chickpeas, but reserve 1/2 cup of the cooking water. In a food processor combine cooked chickpeas, kelp, sesame tahini, olive oil, cumin, coriander, garlic, 1/2 tsp. sea salt, black pepper and lemon juice. Puree until smooth and creamy. Add chickpea water and puree again to achieve a lighter hummus consistency. Top with a light dusting of smoked paprika for some extra zing!

(5 votes, average: 4.00 out of 5)
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Spinach and Mushroom Omelet

 

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  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1 leek, sliced thin
  • 3-4 cremini mushrooms, sliced thin
  • 5-6 leaves of spinach, finely chopped
  • 1 tomato, seeded and diced
  • 3 black olives, pitted and sliced thin
  • 2-3 organic eggs, beaten
  • 1-2 ounce. grated raw cheddar cheese or feta cheese (optional)
  • Sea salt
  • Black pepper


Saute leek and mushroom in olive oil and butter for 3-4 minutes.  Add the finely chopped spinach.  Cook on a medium/high heat until spinach wilts. Add diced tomato and black olives. Season with sea salt. Remove the vegetables from the pan and set aside on a plate.  Add butter and olive oil and beaten eggs into the pan. Roll the eggs around the skillet and cook 3-5 minutes on low heat. Let the eggs partially set. Add cheese (optional) and cooked veggies back into the pan on top of the eggs. Gently fold one side of the omelet on top of the other. Season with a couple of dashes of sea salt and freshly ground black pepper.

(1 votes, average: 5.00 out of 5)
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Bean & Buffalo Chili

 

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  • 2 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 8 oz ground buffalo meat
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 4 garlic cloves peeled and minced
  • 2 tsp. cumin powder
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 1 & 1/2 cups kidney beans, cooked (if using canned beans, rinse the beans)
  • 1 can diced tomatoes, 15 oz.
  • 2 tsp. sea salt
  • ¼ cup of parsley, minced

In a deep pan or medium sized soup pot, sauté onion 1-2 minutes. Add ground buffalo meat. With a large spoon, chop the buffalo meat into bite sized pieces as it cooks. Add carrots, celery, garlic, and spices and cook 5-7 minutes. Add cooked beans and tomatoes, cover and cook 15-20 minutes. Adjust seasoning if needed. Garnish with fresh parsley.

(1 votes, average: 5.00 out of 5)
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Savory Lentil and Vegetable Stew with Crispy Kale

 

  • 1 cup lentils, soaked overnight
  • 5 cups water (or chicken stock)
  • 2 inches alaria sea vegetable or wakame
  • 1 tbsp. olive oil
  • 1 leek, cleaned and cut into 1 inch pieces (use both white and green part of leek)
  • 2-3 garlic cloves, peeled and minced
  • 2 parsnips, diced into ½ inch pieces
  • 3 carrots, diced into ½ inch pieces
  • 1/2 celeriac root, peeled and diced into ½ inch cubes
  • 1 red potato, diced into ½ inch cubes
  • 1 tbsp. fresh thyme or 1 tsp. dried thyme
  • 1½ tsp. sea salt
  • ¼ tsp. black pepper
  • Crispy Kale

Discard the lentil soaking water. Bring lentils, alaria and five cups fresh water (or chicken stock) to a boil. Reduce heat to simmer, cover and cook 35 minutes. In a separate soup pot, saute olive oil, leek and garlic 2-3 minutes. Add parsnips, carrots, celeriac root, potato, thyme, sea salt and black pepper.  Pour the cooked lentils and alaria into the pot with the sauteed vegetables. Cover and bring back up to a boil. Reduce heat to medium/low and cook 20-25 minutes.  Remove 1/3 of the ingredients and puree in a food processor or blender.  Return the puree to the soup. Garnish with Crispy Kale.

Yield: 6 Servings

(3 votes, average: 4.33 out of 5)
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Braised Oxtail with Sweet Potato Mash

 

  • 1 tbsp. olive oil
  • 1 onion, peeled and diced
  • 2 celery stalks, diced
  • 3-4 garlic cloves, peeled and diced
  • 1 full oxtail (6-9 pieces)
  • 4 cups beef stock or water
  • 2 cups red wine
  • 2 bay leaves
  • 1 tbsp. tomato paste, diluted in 2-3 tbsp. water
  • 1 tsp. sea salt
  • Freshly ground black pepper

In a deep frying pan, saute onion, celery and garlic 2-3 minutes. Season oxtail pieces with salt and pepper and sear on all sides. Add stock, wine, bay leaves, tomato paste, sea salt and black pepper. Cover and reduce heat to medium low. Braise oxtail 3-4 hours or until soft. On the last hour, remove the cover and reduce liquid until it barely covers the bottom of the pan. Season to taste.

 

(9 votes, average: 3.33 out of 5)
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Asparagus and Goat Cheese Frittata

 

  • 1 tbsp. olive oil
  • 1 shallot, peeled and minced
  • 5-6 asparagus spears, woody stems removed
  • 1 tsp. fresh thyme
  • 1-2 tbsp. butter
  • 6 pastured or organic eggs, beaten
  • Sea salt
  • Freshly ground black pepper
  • 1/4 ounce goat cheese, sliced thin

Preheat oven to 350°. In a small frying pan, saute shallot, asparagus and thyme 1-2 minutes on medium heat. Add butter and melt. Pour eggs on top of veggies. As the eggs begin to set, use a wooden spoon to gently pull eggs into the center of the pan, allowing liquid to go toward the edges of the pan. Do this 1-2x. Season with sea salt and black pepper. Top with slivers of goat cheese. Place frying pan into the oven for 10-15 minutes or until eggs puff up and set completely.

(8 votes, average: 3.63 out of 5)
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Baked Spicy Hot Wings with Blue Cheese Dressing

 

  • 12 organic or pastured chicken wings
  • 1/4 cup olive oil
  • 1/4 cup smoked paprika
  • 3 tsp. cumin
  • 1 & 1/4  tsp. sea salt
  • 2 tsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. freshly ground black pepper

Preheat oven to 375°

Cut off wing tips and save for stock. Break down the chicken wings at the joint, separating the small drum from the wing. You should get 24 pieces.

Combine olive oil, paprika, cumin, sea salt, chili powder, cayenne pepper and black pepper.

Rub chicken pieces with spicy sauce and marinate 20-25 minutes.

Place into two 9×12 baking pans and roast 45 minutes.

Serve with Blue Cheese Dressing

Blue Cheese Dressing

  • 1/3 cup organic blue cheese, crumbled
  • 1/4 cup organic or grass-fed buttermilk
  • 1/4 cup organic or grass-fed sour cream
  • 2 tsp. white wine vinegar
  • Sea salt and black pepper to taste
  • Pinch of smoked paprika

Combine all ingredients. Dust with a pinch of smoked paprika.

(26 votes, average: 3.38 out of 5)
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One-Pot Hearty Grass-Fed Beef Stew

 

  • 3 tablespoons whole grain flour
  • Sea salt
  • Freshly ground black pepper
  • Cayenne Pepper
  • 8-10 ounces grass-fed stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 onion, peeled and cut into thick wedges
  • 4 carrots, cut into ½ inch pieces
  • 3 small red potatoes, quartered
  • 2 celery stalks, in ½ inch dice
  • 3-4 button mushrooms, quartered
  • 1 cup string beans, cut into 1-inch pieces
  • 3 cups beef or chicken stock (can use water)
  • ½ cup red wine
  • ½ teaspoon dried thyme leaves

Preparation:

  • Put flour into a large plastic baggie
  • Season with a couple of pinches of sea salt, black pepper, and cayenne pepper
  • Drop the beef chunks into the baggie and coat evenly with flour
  • In a soup pot, heat oil and sauté beef 1 minute on each side or until lightly browned
  • Add onions, carrots, potatoes, celery, mushrooms, stringbeans, stock, wine, thyme and ½ teaspoon seal salt
  • Bring to a boil
  • Reduce heat to medium-low, cover and cook 45-50 minutes

Slow Cooker Preparation:

  • Put all ingredients, except seasoned flour into slow cooker, using 1½ cups of stock instead of 3
  • Cover and cook on low temperature for 9 hours, or high temperature for 4½ hours
  • One half hour before cooking finishes, combine seasoned flour with a small amount of water (2-3 tablespoons) and add to the liquid in the slow cooker
  • Cover and finish cooking until the liquid thickens

Seasonal Recommendation:

During the winter months or in colder weather, replace celery with chopped parsnips, and replace stringbeans with one or two turnips or rutabaga, diced

(4 votes, average: 3.50 out of 5)
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Creamy Cannelini Beans & Kale Soup with Herbed Garlic Toast

 

Creamy Cannelini Beans and Kale Soup

  • 1 1/2 cups cannelini beans soaked overnight
  • 3 cups water
  • 2 bay leaves
  • 1 tsp. sea salt
  • 2 tbsp. olive oil
  • 1 onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 4-5 kale leaves, chopped
  • 4 cups water, vegetable or chicken stock
  • 1/4 tsp. dried rosemary
  • 1 tsp. dried thyme
  • Sea salt and black pepper (to taste)

Discard soaking water from beans and cook with 3 cups fresh water.  Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer for 1 hour and 15 minutes.  Add 1 tsp. sea salt and continue cooking 30 minutes.  In a separate pot, saute onion and garlic in olive oil for 2-3 minutes.  Add kale and cook until wilted.  Add 4 cups chicken stock, rosemary, and thyme.  Add the cooked beans (puree 1/2 the cooked beans in a food processor before adding to the soup pot to achieve a creamy soup consistency). Bring all ingredients to a boil, then lower heat to medium and cook 10-12 minutes.  Season with sea salt and black pepper to taste. Garnish with Herbed Garlic Toast.

Herbed Garlic Toast

  • 1 small whole grain baguette
  • 2-3 tbsp. olive oil
  • 2 garlic cloves, peeled and minced
  • ½ tsp. dried rosemary
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • Sea salt and freshly ground black pepper

Preheat oven to 350°.  Cut whole grain baguette into ½ inch thick round slices.  Put the sliced bread onto a baking sheet and drizzle generously with olive oil.  Sprinkle a little bit of minced garlic, rosemary, thyme and oregano onto the bread.  Season with sea salt and black pepper.  Place into the oven and toast the bread until lightly browned (5-7 minutes).

(36 votes, average: 3.39 out of 5)
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Winter Salad with Sesame Vinaigrette and Shitake Bacon

 

  • 1 cup delicata squash, sliced into ¼ inch half moons
  • 3-4 shitake mushrooms, sliced thin
  • Olive oil
  • 1 bunch bok choy, cut into bite-sized pieces
  • 1 tbsp. maple syrup
  • ¼ cup rice wine vinegar
  • ½  cup toasted sesame oil
  • Sea salt to taste

Preheat oven to 400.  Coat delicata squash with olive oil and sea salt, and roast until soft (35-40 minutes). Drizzle shitake mushrooms with olive oil and sea salt. Lay shitake http://http://amzn.to/PEXAUv.to/PEXAUv on a baking tray and roast until crispy.  Mince shitake mushrooms and set aside. Whisk maple syrup, vinegar, sesame oil and sea salt. Toss chopped bok choy and roasted squash with dressing. Garnish with crispy shitake bacon bits.

(1 votes, average: 5.00 out of 5)
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