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Posts Tagged ‘EVOO’

20171025_222318Ingredients:  
1 1/2 cup whole wheat flour
1 cup loosely packed brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
1/2 cup SOOC Extra Virgin Olive Oil (Butter or a mild natural EVOO)
2 large eggs, beaten
1/4 cup water
1/2 cup walnut pieces
1/2 cup raisins or chocolate chips

Directions:
Preheat oven to 350 degrees F. Position a rack in the center of the oven.
Lightly coat a 9 x 5 inch load pan with olive oil.
Combine the flour, brown sugar, baking soda, cinnamon and the salt in a mixing bowl and stir with a fork or whisk until thoroughly combined. Be sure to break up any lumps of brown sugar.
Combine the pumpkin, olive oil, and eggs in a separate bowl with 1/4 cup of water. Beat until perfectly blended. Stir in the nuts and raisins or chocolate chips.
Gently stir the dry ingredients into the liquid ingredients just until combined. Do not over mix or the bread will not rise.
Pour the batter into the loaf pan and bake for 50-60 minutes, until a toothpick or cake tester inserted into the center comes out clean. Let the bread cool in the pan slightly, 5-10 minutes. Turn out onto a rack and cool thoroughly.

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20170729_180500Ingredients:
  • 4 zucchini, quartered lengthwise
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • salt and freshly ground black pepper, to taste
  • 3 tablespoons SOOC Extra Virgin Olive Oil (Garlic or Tuscan Herb are great)
  • 2 tablespoons chopped fresh parsley leaves (optional)
Directions:
  1. Preheat oven to 350 degrees F. Coat a cooling rack with olive oil and place on a baking sheet; set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 3-4 minutes, or until crisp and golden brown.
  4. Serve immediately with parsley leaves. (optional)

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salad 4Ingredients:
Marinade/Dressing:
  • 1/4 cup SOOC 18 year Traditional Balsamic Vinegar
  • 2 tablespoon SOOC Basil Olive Oil
  • 2 teaspoon honey
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Salad:
  • 4 chicken thigh fillets, skin removed (no bone)
  • 5 cups Romaine lettuce leaves, washed and dried
  • 1 avocado, sliced
  • 1 cup cherry or grape tomatoes, sliced
  • 1/2 cup mini mozzarella
  • 1/4 cup basil leaves, thinly sliced
  • Salt and pepper to taste
Directions:
  1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
  2. Heat about one teaspoon of oil in a large skillet over medium-high heat, or grill marinaded chicken until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
  3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with remaining dressing; season with salt and pepper.

 

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IMG956845.

Ingredients:

  • 3/4 cup SOOC EVOO Olive Oil (can use SOOC Lemon Olive Oil), plus additional for greasing pan
  • 1 large lemon
  • 1 cup cake flour (not self-rising)
  • 5 large eggs, separated, reserving 1 white for another use
  • 3/4 cup plus 1 1/2 tablespoon sugar
  • Blueberries or Strawberries to garnish (optional)
  • Special equipment: a 9-inch spring-form pan; parchment paper

Directions:

  1. Put oven rack in middle position and preheat oven to 350 º F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
  2. Finely grate enough lemon zest to measure 1 1/2 teaspoon and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
  3. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
  4. Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating and continue to beat until egg whites just hold soft peaks, about 3 minutes.
  5. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
  6. Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
  7. Garnish with Blueberries or Strawberries (optional)

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quinoa-saladIngredients:
Salad:
1 cup quinoa, rinsed (or pre-washed)
½ teaspoon salt
1 red bell pepper, cut into bite-sized strips
1 carrot, peeled and grated
1 cucumber, seeded and diced
2 scallions, white and green parts, finely sliced
¼ cup freshly chopped cilantro
2 tablespoons fresh chopped basil (optional)

Dressing:
¼ cup freshly squeezed lime juice (approximately 3 limes)
2-1/2 teaspoon Asian fish sauce
2-1/2 tablespoons SOOC Persian Lime Olive Oil
¼ -½ teaspoon crushed red pepper flakes (use less if you don’t like heat)

Instructions:
Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is adsorbed and the quinoa is cooked. You will know it is done when the little “tails” sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is adsorbed) Transfer to a service bowl and let cool in the refrigerator.
In the meantime, make the dressing by combining the lime juice, fish sauce, Olive Oil, and crushed red pepper. Whisk.
Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning. Chill in the refrigerator until ready to serve. Salad will keep for several days refrigerated.

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cakeIngredients:
Cake:
1 cup sugar
1 ½ cup flour
2 tsp. baking powder
¼ tsp. salt
3 eggs
¾ cup plain Greek yogurt
½ cup SOOC Lemon Olive Oil
Strawberry Topping:
2 pints fresh strawberries
Lemon juice to taste
Whip cream topping
Directions:
Preheat oven to 350 degrees F.
Prepare an 8 ½” x 4 ½” loaf pan with oil and a piece of parchment paper large enough to form an overhang along the length of the pan.
Whisk together the eggs, sugar, yogurt and vanilla.
Sift the flour, baking powder and salt into the egg mixture and stir.  Add the olive oil and stir until blended. Pour into the prepared pan and bake for 55 to 60 minutes.  Test with toothpick to make sure the cake is fully cooked in center.
Cool the cake for about 10 minutes and lift it gently out of the pan. Remove the parchment and let cool completely.
Slice the strawberries and add the lemon juice to taste.  Let them sit for about half an hour.
Add strawberries and whip cream topping to each slice of cake.

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salmonIngredients:
1 to 1 1/2 pounds salmon filet with skin on (sockeye salmon is great if still in season)
1/4 C SOOC Blood Orange Olive Oil
1/4 C SOOC Tangerine Balsamic Vinegar
4 garlic cloves (minced)
2 Tablespoons fresh herbs chopped (chives, cilantro and parsley or whatever your herb garden is plentiful of)
Dash red pepper flakes (depending on the level of spice you want)
Salt and pepper to taste
Instructions:
Marinate your salmon filet with the Blood orange olive oil and the tangerine balsamic for up to two hour or if time doesn’t allow then baste your filet before grilling…..marinating adds more flavor. Sprinkle filet with mixture of remaining ingredients.
Preheat your grill to approximately 400 to 450 degrees or on high.
Place salmon steaks skin side down on grill for 3-5 minutes or until skin gets dark and crispy. Then place the filet on a piece of aluminum foil for remainder of cooking time for 6-8 minutes (depending on thickness of the filet). Press on the thickest part of the filet with a fork and it should still feel somewhat soft and squishy with creamy fluids releasing. Do not overcook the filet…..salmon is a fatty fish and will still be very moist but fully cooked.
I always drizzle a little more tangerine balsamic over the filet on the plate as we’ll for added flavor. Enjoy!

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