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Archive for January, 2015

Ingredients: 7bcf3a5c-f846-45da-b3db-9d73c6398c69

  • 3 Tbsp SOOC Chipotle Olive Oil½ cup of chopped red onion
  • 2 lbs of ground beef or ground turkey
  • 1 ¼ cups of canned tomatoes
  • 4 cups of canned black or kidney beans
  • ¾ tsp of sea salt
  • 1 bay leaf
  • 2 Tbsp of chili powder

Directions:

Start off by sautéing the chopped onions in SOOC Chipotle Olive Oil. Add the ground beef or ground turkey and stir until meat is browned. Add tomatoes and beans. Stir in sea salt, bay leaf and chili powder. Bring mixture to a boil. Reduce to low heat and simmer, stirring occasionally for 1 hour.

Serve with fresh grated cheddar cheese and sour cream.

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One of our employees found this recipe on Pinterest, originally from http://www.bakerbettie.com and modified a few things. Of course we had to add some olive oil to it! This recipe is gluten free and vegan, too!

Ingredients:

– 2 1/2 cups gluten free rolled oatsDSC_0668-770x550
– 1 cup mashed ripe bananas (2-3 bananas)
– 1/2 cup peanut butter
– 1 tbs brown sugar
– 1 tbs honey
– 2 tbs SOOC Butter EVOO
– 1/2 tsp cinnamon
– 2 tsp baking powder
– Almond milk or water (if needed)
– 3/4 cup chocolate chips
– Rice flour to coat pan

Directions:

1. Preheat oven to 350 degrees.
2. Pulse rolled oats in a food processor or blender until a flour-like consistency.
3. Combine the rest of the ingredients to the blender or mixing bowl, except the chocolate chips. Save one tablespoon of butter EVOO to grease the pan. Blend or mix until consistent and thick. Almond milk or water may be added if the mixture is too dry. The batter should be thick, but not crumbly!
4. Fold chocolate chips into the mixture.
5. Use the remaining tablespoon of butter EVOO to grease a 9×5 pan. Sprinkle rice flour into the pan and shake to coat the pan evenly. Dump out the remaining flour.
6. Pour the batter into the pan and spread evenly. Top with chocolate chips, if desired.
7. Bake for 30 minutes, or until toothpick comes out clean.
You can also substitute SOOC Butter EVOO with SOOC Butternut squash seed oil for a richer flavor!

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INGREDIENTS: 

1 Large Butternut Squash

1 Medium Onion

2 Cloves Garlic

2 Tablespoons SOOC Chipotle Olive Oil

Sea salt and fresh ground pepper to taste

½ Teaspoon Cinnamon

3 Cups Chicken Broth
DIRECTIONS:

Cut the squash in half and remove the seeds. Cook the squash by roasting in the oven at 350 degrees until fork tender.

Heat the chicken broth in a sauce pan and simmer on low heat until needed.

Peel and cut the onion and garlic into small dice. Sauté in the SOOC Chipotle Olive Oil until tender and soft.

Scoop out the pulp from the squash and place it into a food processor along with the onions and garlic and half the chicken broth.

Puree until smooth, adding additional broth as needed.

Once you have a smooth mixture, return the squash to a saucepan and keep warm.

Season your soup with cinnamon, salt and pepper.

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