Posts Tagged ‘Olive oil’

One of the most beautiful salad dishes to me is a Greek Salad. I love making them! The colors blend together in a vibrant way and the flavors of lemon, olive oil, salt, pepper, oregano, fresh mint, romaine lettuce, tomato, cucumber, red onion, Kalamata Olives, and feta cheese burst with healthy flavor.

My Beautiful Greek Salad

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Today, I created a masterpiece vegan salad. The flavors are balanced and you can just feel the freshness, power, and energy with each bite. Here is the recipe and photo. The little celery stick on top with peanut butter and raisins is called Ants On A Log. This was created by one of my children.

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Bulgar Wheat Vegetable Salad

1 cup of Bulgar wheat

1 onion finely chopped

5 pieces of celery off stalk finely sliced

5 carrots grated

1/2 pound of fresh snow peas

1 can of garbanzo beans

1/3 cup of fresh mint

1/3 cup of fresh Italian parsley

1/2 cup of roasted/salted sunflower seeds

1/4 cup orange juice

1/8 cup olive oil

1/2 teaspoon of salt

Fresh cracked black pepper to taste

Optional: Half moon orange slices for presentation

1. Boil two cups of water with the 1/2 teaspoon of salt. When it starts to boil, remove from heat and add 1 cup bulgur wheat. Allow bulgur wheat to absorb all water which takes about 15 minutes.

2. In a skillet heat the 1/8 cup of olive oil. When the oil is hot, add the onion, celery, and snow peas. Cook these for about four minutes.

3. Add all the vegetables, herbs, juice, seeds, and bulgur wheat to large mixing bowl.

4. Mix everything together thoroughly and enjoy.

This recipe will serve 6-8 people.

 

Lately, I have been experimenting with a lot of vegetarian based dishes. I decided to try Napa Cabbage for the first time and I am hooked. The flavor is so much more milder than traditional cabbage. I gathered ideas from a few websites regarding Napa cabbage, and ultimately created my own recipe and dish off the ideas.

My recipe is as follows:

Orecciette Pasta Salad with Napa Cabbage, tomatoes, Mushrooms, Onions, and Herbs

1lb Orecciette Pasta

1 yellow onion chopped

2 cloves fresh garlic pressed or chopped finely

1 head Napa cabbage

1 8 ounce package of sliced mushrooms

2 fresh tomatoes

3 tablespoons fresh basil

3 tablespoons fresh cilantro

1/2 teaspoon of salt or to your taste

Fresh cracked black pepper to taste

Optional toppings: Crushed Red Pepper and Parmigiano cheese

The first order of business is to saute all of the vegetables with seasons and herbs in olive oil until slightly wilted for cabbage and slightly softened for other vegetables.

Place all the sautéed vegetables in a large mixing bowl.

While you are doing this cook pasta 10 minutes until al dente or follow package instructions.

Mix the pasta, vegetables, and herbs in the large mixing bowl together with a little more olive oil.

Serve and enjoy.

This recipe will easily serve 6 or more people depending on portion size.

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This is one of those dishes were I took a look in the fridge and said,”I need to use my leeks and peppers today before they go bad.” So I grab some white clam sauce and linguine from the cabinet. I take my vegetables and saute them in olive oil, garlic, basil, Italian parsley, and add a touch of fresh black pepper and salt. Combine the linguine, clam sauce, and vegetables, and create a magical dish in less than 30 minutes.

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A quick very tasty meal that is easily accomplished

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When eating salad, I am always amazed by the colors of vegetables available. You can truly create a rainbow of colors. This salad has spinach, romaine lettuce, mushrooms, red onion, tomato, red, yellow, and orange bell pepper. For the centerpiece, I have 16/20 size shrimp sauteed in garlic, olive oil, and lemon pepper. For the vegetarians out there, just drop the shrimp and come up with your own protein alternative.

You can use the dressing of your choosing. I prefer a combination of olive oil and lemon.

Remember to gather your ingredients.

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Chop your vegetables to the size and shape of your liking.

Saute your Shrimp about six minutes. Cook until a light pink.

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Arrange your vegetables. Place your shrimp in the center. Enjoy!

Rainbow Shrimp Salad

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One of the cheaper cuts of beef, that is quite lean and tender, is a blade steak. I really like them for there small thin size, and rich flavor. For this 40 minute home meal, I rubbed the blade steaks with olive oil and seasoned with Montreal Steak Season by McCormick. The blade steaks are cooked three minutes on each side to render them medium. Personally, I think it is a sin to cook a steak well-done. You might as well eat shoe leather.

The mushrooms were sauteed in butter. Yes, pure butter like grandma and grandpa use to use, and a little lemon pepper. Margarine may be lower in fat, but it is man-made and has additives.

The eggplant is sliced, peeled, coated liberally in olive oil,  seasoned with sea salt,  cracked black pepper, and roasted at 375 degrees for 20 minutes.

The broccoli trees are trimmed from the stem, the stems are sliced, and placed in a steamer basket for about six minutes. You want your broccoli slightly crunchy. If it is soft, it is over-cooked.

As always, have your ingredients out and ready.

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Oil your meat and season. It should be shiny.

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Prep the eggplant and prepare for the oven.

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Saute the mushrooms while the other items are cooking.

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Place broccoli in steamer basket.

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Enjoy Dinner!

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This is where Mexico, the Southwestern United States, and Italy meet. I love pasta, Pico de Gallo, and cactus. So I thought,”What if I mix all three?” Well, I must say it is a hit with the family, and I hope if you try it, it is with you too. This dish is vegan, vegetarian, healthy, free of preservatives, and artificial colors.

The first thing to do is gather the necessary supplies and ingredients. Proper preparation makes cooking easy.

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For this recipe, I chopped the cilantro, tomatoes, red onion, and jalapeno that you see in the photo.  For the cactus, I am to lazy to cut spines and peel them, unless I am in outdoors survival mode. I purchase my cactus already prepared. Mix all the chopped vegetables in a large mixing bowl except the cactus with 1/2 teaspoon sea salt and one tablespoon olive oil. Squeeze juice of one lime and one lemon into bowl. Mix again with fork. Boil the cactus for about seven minutes and drain off slime. Run the cactus under cool water to cool it down. Boil Farfalle pasta until al dente or slightly firm. This takes about ten minutes. Drain, rinse with cold water, and place in large bowl with vegetables, and one more tablespoon of olive oil. Mix well.

Your now ready to enjoy!

Cactus Salad Farfalle

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Tonight I cooked some lemon pepper steelhead trout. Steelhead trout has a flavor that is a bit milder than salmon but similar. I rub my fillets in olive oil and sprinkle lightly with sea salt and liberally with lemon pepper. I bake them at 400 degrees for 15 minutes.

For couscous I chopped one onion, crushed six cloves of garlic, and melted 1/2 stick of butter to saute. After the onion and garlic  softened a bit, I added one pound of mushrooms and a 1/4 teaspoon of  Slap Ya Mama season.  http://www.slapyamama.com  Cook until mushrooms are softened a bit.

Once the mushrooms are softened, add 10 ounces of fresh bagged spinach, and 1/2 teaspoon of salt.  Cook to slightly wilted, and set sautéed vegetables aside.

For couscous use two boxes of NearEast original flavor couscous. http://www.neareast.com Follow package instructions for cooking.

Once couscous is ready, blend with sautéed vegetables and enjoy!

For the couscous, cut recipe in half for two people or less, or you will be eating leftovers for days.

Lemon Pepper Steelhead Trout with Spinach, Mushroom, CousCous

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Steak tips: Season and marinate overnight. Never cook cold. Allow to meat to warm up at room temperature before cooking. Control your heat.

Baked Potato tips: Wash in cold water. Rub skin with olive oil. Cover skin in sea salt. Bake uncovered at 350 degrees for one hour and ten minutes.

And here is a Texas size meal!

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