Feeds:
Posts
Comments

Posts Tagged ‘garlic’

Ingredients:

– 2 pounds chicken breast, cut into 1-inch cubesapricot-chicken-with-couscous
– 20 dried apricots, halved
– 1 cup chicken stock
– 1 cup apricot preserves
– 2 tbs SOOC Blood Orange olive oil
– 1/4 cup SOOC Fig balsamic vinegar
– 1 large onion, chopped
– 2-3 cloves chopped garlic
– 1 tbs fresh chopped thyme

Directions:

– Heat Blood Orange EVOO in a large skillet over medium-high heat. Add chicken and cook for about 5 minutes, until edges are slightly crispy, but still pink in the center. Stir in the onion and garlic, and cook for 3 more minutes. Reduce to a medium heat, and pour in the Fig balsamic vinegar and allow to reduce for a couple minutes.

– Halve 10 apricots, leaving the other 10 whole. Place apricots and chicken stock to the skillet and bring to a simmer. Stir in the apricot preserves and thyme. Reduce to medium-low heat and simmer for 10-15 minutes, or until apricots have softened. Salt and pepper to taste.

– Serve over your favorite steamed vegetables or quinoa! You can also substitute the Fig balsamic vinegar with Espresso balsamic for an even richer flavor. Enjoy and eat in good health!

Read Full Post »

Recipe:Pasta_Trapanese_Blog

Ingredients:
1/2 Cup Almonds
2 Garlic Cloves, Peeled & Minced
1 (14 Ounce) Can Chopped Tomatoes
1/2 Cup Sun-Dried Tomatoes
Red Hot Pepper Flakes
1/3 Cup Fresh Basil Leaves
1/3 Cup SOOC Basil Extra Virgin Olive Oil
(Substitute Basil EVOO with our Baklouti Green Chili EVOO for an extra kick!)
Salt & Pepper
1/2 Cup Grated Parmesan Cheese
1 Pound Pasta Of Choice

Directions:

Preheat the oven to 350 degrees F. and place the almonds on a baking sheet. Roast just until the almonds begin to brown, about 8 to 10 minutes.

Place the almonds in a food processor along with the garlic, canned tomatoes, sun-dried tomatoes, red pepper flakes, basil, and olive oil. Pulse until the mixture is finely ground but not pureed. Season with a pinch of salt and pepper.

Cook the pasta in boiling, salted water until it is “al dente.” Drain, and toss the pasta with the sauce and grated cheese.

Serve immediately, garnishing with basil leaves. Enjoy!

Read Full Post »

Ingredients:

spaghettiwarehouse
1 pound pasta of your choice
1/2 cup SOOC Arbosana EVOO
4-6 garlic cloves, peeled & chopped
1/2 cup chopped fresh parsley
Freshly ground pepper

 

 

Directions:
Cook pasta until Al Dente. While the pasta is cooking, saute chopped garlic in Arbosana EVOO until golden brown. Remove the pan from heat and add 3/4 of the parsley.

Drain the pasta and combine with the sauce in a separate bowl and toss until all the pasta is coated.

Garnish with remaining parsley and enjoy! Salt and pepper to taste. For a little extra flavor, toss pasta with halved cherry tomatoes and freshly grated Parmesan cheese!

Read Full Post »

 

Ingredients:

2014-03-14-mushrooms2-thumb

1 pound fresh whole or halved mushrooms
1 small onion, thinly sliced and separated into rings

For Marinade:

1 cup SOOC Garlic EVOO
1/4 cup SOOC Sicilian Lemon balsamic vinegar
1 teaspoon salt
1 teaspoon fennel seed
1 teaspoon dried basil leaves
1/2 teaspoon minced garlic
1/4 teaspoon black pepper

Directions:

Combine mushrooms and onion in medium mixing bowl. Set aside.

For marinade, blend all marinade ingredients in small mixing bowl. Combine mushrooms and onions into the mixture. Toss and cover. Refrigerate 1-2 days, stirring occasionally. Remove mushrooms and onions from marinade. Serve over a fresh grilled steak or chicken breast! Substitute Sicilian Lemon balsamic with Fig balsamic for a more savory option.

Read Full Post »

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

Read Full Post »

Ingredients:
4 Medium ZucchiniGRilled Z
1/3 Cup Cayenne Chili Olive Oil
1/2 Teaspoon Dried Oregano
1 Large Garlic Clove, Peeled & Minced
Pinch of Chili Flakes
Salt and Pepper to taste
3 Tablespoons Coarsely Chopped Fresh Mint

(If your feeling adventurous try adding 2 Tablespoons of
balsamic vinegar with the olive oil. Tangerine, Mango or
Traditional 18 year would be great!)

Directions:
1. Cut the zucchini lengthwise into four wedges.
Mix the olive oil, salt, pepper, oregano, garlic, and chili flakes in a bowl than add the zucchini wedges and toss to coat.

2. Heat up the grill and once hot cook the zucchini turning every so often until fork tender. Arrange the zucchini in a platter and scatter the fresh mint on top. Serve warm or at room temperature.

Read Full Post »

Ingredients

1/2 cup SOOC extra-virgin olive oil (Or try Organic Basil or Butternut Squash Seed Oil)
1/4 cup small capers, drained and patted dry
1/4 cup cornstarch
4 oil-packed anchovies, chopped
2 large garlic cloves, thinly sliced
2 ounces thinly sliced prosciutto, cut into 1-inch-wide ribbons
2 tomatoes, coarsely chopped
1/2 teaspoon crushed red pepper
1 tablespoon thinly sliced basil
1 pound fettuccine
Freshly grated Parmigiano-Reggiano cheese, for servingfettuccine capers

Directions

1. In a large skillet, heat the olive oil. In a small bowl, toss the capers with the cornstarch and shake off the excess cornstarch. Add the coated capers to the oil and fry over high heat, tilting and gently shaking the pan until the capers are crispy and golden, about 3 minutes. Drain the capers, reserving 2 tablespoons of the oil in the skillet. Spread the capers on a paper towel–lined plate.

2. Add the anchovies and garlic to the skillet and cook over high heat, stirring until the garlic is golden and the anchovies dissolve, about 3 minutes. Add the prosciutto, separating the ribbons, and cook until lightly browned, about 1 minute. Add the tomatoes and crushed red pepper and cook just until the tomatoes begin to break down, about 3 minutes. Stir in the basil.

3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain and return the pasta to the pot and pour the sauce on top. Toss over high heat just until the sauce is thickened, about 2 minutes. Serve the pasta in bowls, garnished with the crispy capers. Top with cheese!

Read Full Post »

For Portobello Fries:

1/2 cup of bread crumbs (store bought or homemade)

1/8 cup grated Parmesan cheese or Pecarino

Pinch of red crushed pepper flakes

1/8 teaspoon of garlic powder

1/8 teaspoon of oregano

Salt and Pepper

2 -3 portobellos

2 large eggs, beaten

For Basil Aioli:

2 Tbsp. Basil Extra Virgin olive oil

¼ cup packed basil leaves

½ tsp. lemon juice

1 medium garlic clove, pressed

Pinch of salt

½ cup mayonnaise, either homemade or commercial

Directions for Portobello Fries:

Preheat oven to 425˙F. Line a baking sheet with parchment paper or spray it with cooking spray.  On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper.  In a small to medium bowl, beat the two large eggs.

Cut the portobello mushrooms into 1/8″ slices.  One by one, dip the portobello slices in the beaten eggs and transfer to the place with the bread crumb mixture, being sure to coat the mushrooms thoroughly.  Place the bread crumb covered mushrooms on the baking sheet and bake for 10-15 minutes, checking on them after 10 and flipping them to ensure thorough baking.

Directions for Basil Aioli:

In the jar of a blender (or a small food processor), combine the olive oil, basil, lemon juice, garlic, and salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife.

Put the mayonnaise in a small bowl. Add the basil mixture, and stir well to mix.

Read Full Post »

1 15-ounce can cannellini (white kidney beans),drained

2 tablespoons Tuscan Herb Extra Virgin olive oil

1 tablespoon Traditional 18 year Balsamic vinegar plus extra for drizzling

2-3 cloves Garlic

Pita bread, toasted baguette or chips

Directions

Puree beans, olive oil, garlic and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with more oil and a few drops of vinegar. Serve with pita wedges or your choice of bread!

Read Full Post »

Tuna with Roasted Garlic and Cherry Tomatoes, Rosemary, and Black Olives

Serves 4 to 6

30 cherry tomatoes, halved
12 garlic cloves
olive oil, for cooking
salt and freshly ground black pepper
20 to 30 black olives, pitted
2 sprigs of fresh rosemary
2 tablespoons balsamic vinegar (try our Traditional or Red Apple Balsamic)
3 tablespoons extra virgin olive oil (try our Garlic or Lemon EVOO)
1 fresh albacore tuna steak per person
arugula or mixed salad leaves, to serve

Directions

Preheat the oven to 350°F.

Place the halved tomatoes and garlic in a roasting pan with a little olive oil, salt, and black pepper. Add the olives and rosemary and toss gently to coat everything with the oil. Roast for 25 minutes. When the tomatoes are cooked, remove the pan from the oven and leave to rest for 5 minutes–this will allow the juices to be released to make the sauce; add the balsamic vinegar and extra virgin olive oil to the roasting pan to make a warm vinaigrette.

Heat some oil in a heavy-bottomed frying pan over medium to high heat. Season the tuna steaks with salt and black pepper. Do not overload the pan with cold fish, or the temperature will drop and the fish will boil rather than be seared; instead cook the fish in two or three batches. Sear the tuna in the frying pan for 1 minute, gently turn it over, and cook it for another minute for rare; if you prefer medium-rare, allow about another 20 seconds on each side, but no more. When removed from the pan, the fish will continue cooking from the residual heat and the salty, acidic marinade.

Remove the seared tuna from the pan and set aside. Scatter some arugula or mixed leaves over a large platter. Spoon half of the tomato mixture over the arugula and then arrange the seared tuna steaks on top. When you are ready to serve, spoon over the remaining tomato mixture with its warm juices. The tuna is meaty in taste and the tomatoes and garlic are rustic and robustly flavored, so I would suggest a light red wine such as a chilled Pinot Noir as an accompaniment.

This dish looks great served on a platter in the middle of the table, or if you prefer, you could plate the tuna individually. If you don’t have any rosemary, use sprigs of thyme or marjoram–all these herbs work well with the combined flavors of the tomatoes, garlic, and olives.

from Fish Tales by Bart van Olphen.

Read Full Post »

« Newer Posts - Older Posts »

<span>%d</span> bloggers like this: