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Posts Tagged ‘Onion’

Ingredients:img_1530-2

– 1 cup quinoa, uncooked
– 2 cups water
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 1 cucumber, diced
– 1 cup fresh parsley, chopped
– 3 medium tomatoes, diced
– 1/4 cup crumbled Feta cheese
– 1/4 cup SOOC Dill extra-virgin olive oil
-1/4 cup SOOC Sicilian Lemon balsamic vinegar

Instructions:

– Thoroughly rinse quinoa before using. Add quinoa and water to a medium pot, and bring to boil. Once boiling, cook for 10-15 minutes or until tender and fluffy. Transfer to a large bowl and let cool completely.
– Combine Dill EVOO, Sicilian Lemon balsamic, cucumber, tomatoes, onion, garlic, parsley, and feta into a large bowl. Once quinoa is cool, add to the mixture. Fold together completely. Enjoy on its own, or pair with grilled shrimp! Enjoy!

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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:

1 ea. brisket
1 lb. salt
1/2 lb. brown sugar
1/4 cup cinnamon
2 tsp. cayenne
2 Tbsp. black pepper
2 Tbsp. mustard powder
1 tsp. cloves, ground
1 1/2 lb. onions, julienne
5 cloves garlic, sliced
1/2 bottle red wine
3 cups SOOC Espresso balsamic vinegar
about 1/4 cup SOOC Cilantro and Roasted Onion EVOO
1 can tomatoes
1/2 cup brown sugar
2 Tbsp. spice

Directions

Combine spices, separate 2 Tbsp. for the sauce. Combine the rest of the spice with the salt and brown sugar Rub the brisket with the salt, sugar and spice mixture and let sit refrigerated over night. Lightly rub the brisket with olive oil and roast in a 375 degree oven until golden brown. Heat a large pot over a medium flame. Glaze the pot with olive oil and add the onions. Season well with salt and pepper and cook until well caramelized. Add the garlic to the onions and cook until soft. Add the 2 Tbsp. of spice mix to the pot and stir in well.

Deglaze with red wine and let the wine reduce by half Add the balsamic vinegar and brown sugar and tomatoes to the pot and bring to a simmer. Season with salt and pepper to taste. Place the roasted brisket in a large stainless steel roast pan or crock pot. Cover the brisket with the sauce, adding water as necessary to cover 3/4ths of the brisket. Cover the pan with foil and place in an oven at 300 degrees. Cook for approximately 3 hrs or until tender.

Found: http://www.azfamily.com/on-tv/your-life/Balsamic-and-spice-braised-Brisket-111946749.html

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