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Posts Tagged ‘Garlic Extra virgin olive oil’

INGREDIENTS:

  • 3 quarts cold water
  • 1/3 cup SOOC 18 year or Espresso balsamic vinegar
  • ¼ cup saltwings
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 4 cloves garlic minced
  • 1 pinch salt
  • 3 Tbsp SOOC Garlic Olive Oil (plus as needed to coat foil)
  • 1 Tbsp freshly ground black pepper
  • 2 tsp red pepper flakes
  • 4 lbs chicken wings (separated at joints, tips discarded)
  • 2 Tbsp bread crumbs
  • 1 cup grated Parmigiano-Reggiano cheese, divided

DIRECTIONS:

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and coat foil with SOOC Garlic Olive Oil.

Combine water, balsamic vinegar, ¼ cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.

Mash garlic and a pinch of salt together in a mortar and pestle until smooth.

Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs, toss to coat. Sprinkle with ½ cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining ½ cup Parmigiano-Reggiano cheese.

Bake in the preheated oven until browned, 20-25 minutes.

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Ingredients

3 Tbsp SOOC Garlic Olive Oil
1 small onion, chopped
1/4 cup zucchini, chopped
1/2 cup frozen cut green beans
1/2 cup celery, minced
1 clove garlic, minced
4 cups vegetable broth
1 (15 oz) can red kidney beans, drained
1 (15 oz) can small white beans, drained
1 (14 oz) can diced tomatoes
1/2 cup carrots, julienned
2 Tbsp fresh parsley, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small pasta shells

Instructions

  1. Heat olive oil in a large saucepan or soup pot over medium heat and sauté onion, celery, garlic, zucchini and green beans, about 5 minutes.
  2. Then add vegetable broth, diced tomatoes, beans, carrot, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
  3. Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve. Enjoy!

Nutritional Information

Serving Size: 1 1/4 cups * Calories: 190 * Fat: 4 g * Carbs: 30.4 g * Fiber: 9 g * Protein: 8.9 g

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Ingredients
2 medium eggplants
½ lb of chopped tomatoeseggplant parmesan
1 lg garlic clove
5 basil leaves
5 bay leaves
2 tablespoons Mission EVOO
(Basil, Garlic, or Tuscon Herb
oil would be great too!)
a pinch of sugar
salt and pepper to taste
4-5 slices of pancetta
3 oz. of goat cheese
9 oz. of mozzarella cheese
grated Parmesan cheese

Directions:
Cut the eggplants lengthwise into slices about 1/2” thick. Sprinkle with coarse salt and olive oil, let drain in a strainer for at least 30 minutes.

Mince the garlic. In a nonstick frying pan, saute the pancetta till crisp (like bacon) remove and drain the fat off leaving a small amount in the pan. Add the chopped tomatoes, pinch of sugar, salt, pepper, bay leaves, and basil leaves over a medium flame. Set aside. Brown the drained eggplant over high heat for 2 minutes on each side.

Preheat oven to 350°. Place the eggplant slices in a large baking dish. Add slices of mozzarella, then the grilled pieces of pancetta and bits of goat cheese. Top with tomato sauce. Sprinkle Parmesan on top and bake for 20 minutes. Serve warm with fresh basil.

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Ingredients:
6 Pork Chops
2 Tablespoons Dijon Mustard
All-Purpose Flour (for dusting Pork chops)
1 Sprig Of Fresh Sage
1 Clove Garlic
4 Tablespoons Arbosana EVOO
(Garlic or Mushroom and Sage oil could be used!)
4 oz. Dry White Wine
1/2 Chicken Or Beef Broth Cube
4 Tablespoons Traditional 18 year Balsamic vinegar
Fresh Parsley To Garnish

porkbalsamic

Directions:
Trim away any unwanted fat from the chops.
Coat pork chops lightly with the mustard, then coat in the flour and shake off excess flour.
Finely chop together the sage and the garlic.
In a frying pan, heat the olive oil.
Saute the sage and garlic for a minute, then add the chops and brown well on both sides.
Pour the wine over the chops and add the bouillon cube.
Reduce heat to low until almost all of the liquid has been absorbed.
Drizzle the vinegar over the chops and cook for another 2-3 minutes.
Serve hot with a sprinkling of fresh parsley.

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Recipe:

penne with brussel sprouts2 Tablespoons Harissa olive oil (Chipotle, Garlic or Natural Olive oil can be used!)
1 small red onion, thinly sliced
1 pound Brussel sprouts—trimmed, loose outer leaves reserved and sprouts thinly sliced
1 long red fresh chile—halved, seeded and sliced crosswise 1/4 inch thick
1 teaspoon chopped thyme
Salt and freshly ground pepper
1/2 pound Penne Rigate
4 ounces Gorgonzola cheese crumbled, preferably dolcelatte (a milder or soft cheese)

1. In a large, deep skillet, heat the olive oil. Once hot add the onion and cook over moderately high heat, stirring for 3 minutes. Add the sliced Brussel sprouts, chile and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the sprouts are just tender, about 3 minutes. Add the reserved sprout leaves, cover and remove from the heat.

2. Meanwhile, in a large pot of boiling, salted water, cook the Penne until al dente. Drain, reserving 3/4 cup of the pasta water. Add the penne to the skillet along with the 3/4 cup pasta water and cook over moderate heat, stirring to coat the pasta with the vegetables. Season with salt and pepper to taste. Transfer the pasta to bowls, top with the Gorgonzola and serve right away.

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Serves 6

This healthy, hearty winter soup will warm your bones. Serve it with some crusty bread and a green salad. It can be made in advance and refrigerated; simply re-heat to serve.

3 Tbs. Garlic Extra Virgin Olive Oil

1 yellow onion, chopped

4 large carrots, chopped

4 ribs celery, chopped

1 small fennel bulb, chopped

2 Tbs. garlic, chopped

1/2 tsp. dried thyme

8 cups chicken broth (organic low-sodium preferred)

1 cup pearl barley

Sea salt and fresh ground pepper to taste

Chopped fresh parsley for garnish

Directions

Heat olive oil in a large heavy-bottomed stock pot over medium heat. Add chopped vegetable mixture and cook, stirring often, until onions are translucent, about 10 minutes.

Add broth, increase heat, and bring to a boil. Add barley, return to a boil; reduce heat to low, and gently simmer, stirring occasionally, for about an hour. Add salt and pepper to taste.

Ladle into large bowls, and garnish with a generous sprinkling of parsley.

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