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Recipes

Apple Chicken Stir-fry

Ingredients

4 large organic chicken breasts
2 red apples, Gala or Pacific Rose
½ cup coconut oil
1 tbsp sesame oil
¼ cup honey
2 – 3 cups of steamed wild rice
1 tbsp shredded ginger
2 cups of mushroom slices (of your choice)
chopped green onions
salt & pepper


Recommended with:


COCONUT OIL

Preparation

Cut chicken and apples into chunks and set aside. Sauté oils, honey, chicken, ginger and apples until chicken is cooked, about 8 minutes.

Apples should become tender. Add the mushrooms and season with salt and pepper to taste.

Sauté for another 5 minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.

Amlou

Ingredients

1½ cups whole almonds with skin
½ to ¾ cup (180 ml) argan oil
3 to 4 tbsp warm honey
1 to 2 tbsp granulated sugar
1/8 teaspoon salt


Recommended with:


ARGAN OIL

Preparation

Preheat your oven to 190°C (375°F). Wash the almonds and let them drain. Spread the almonds on a baking pan and roast for at least 15 minutes, until the almonds are crunchy and darkened, but not burnt. Allow the almonds to cool a bit and then pass them through a grinder (or a food processor at high speed) to make a smooth paste: be sure to continue until the almonds grind to a glistening, smooth mass that can almost be poured.

Next, blend the argan oil into the almond paste, a spoonful at a time or in a very slow trickle. You can do this by hand, stirring vigorously, or with the food processor at the lowest speed. Use only as much argan oil as you need to make the amlou as thick or thin as you like.

Next, gradually add the warm honey, sugar and salt in the same manner. Taste the amlou and adjust the sweetness if desired.

Serve amlou on a plate or shallow dish with bread for dipping. Store tightly covered in a jar and shake or stir before serving.

Creamy Rosemary Cheese Cake

Ingredients

50g butter
100g goat milk cheese
2 tbsp pistachio nuts
3 medium eggs
250g corn flour
2 tsp yeast
200ml whole milk
2 rosemary buds
2 tbsp pistachio oil
salt & pepper
1 pinch of sugar


Recommended with:


PISTACHIO OIL

Preparation

Preheat the oven to 180°C (356°F). Cover a baking pan with wax paper.

Combine together the butter, sugar and eggs in the pan. Stir the flour with the yeast and add gradually the milk. Wash the rosemary, let it dry and cut finely. Chop the goat cheese using a fork. Combine all together in the mixture, adding the pistachio oil. Season with salt and pepper.

Crumble grossly the pistachios and spread them on the top of the mixture. Put the into the oven. Cook for about 45 minutes until you obtain a well sautéed mixture.

Sesame Oil Chicken

Ingredients

1 boneless chicken
3-4 green onions
2 tbsp dry sherry
2 tbsp sesame oil
frying oil
salt
white pepper


Recommended with:


SESAME OIL

Preparation

 

Heat up a frying oil of choice in a pan over high heat. When the oil is hot, combine the chopped chicken and let it pan fry for a couple of minutes. Then, take it out of the pan. Add salt and pepper at your taste.

Let the green onions brown very quickly (about 30 seconds) in the same pan and oil used for the chicken, then combine them into the casserole with the reserved chicken and sherry: stir and cook for about 30 seconds.

Then, add the sesame oil, stir for about 20 seconds and serve immediately.

Spicy Pumpkin Soup

Ingredients

500g pumpkin
1 white onion
1 garlic clover
600ml chicken broth (or vegetable broth)
25g butter
300ml hot milk
Nutmeg powder
1 cinnamom stick
1 bay leaf
Salt & pepper
Thyme for garnish


Recommended with:


PUMPKIN OIL

Preparation

Peel and de-seed the pumpkin, then cut it into cubes and set aside. In a large pot, add the chopped onion and garlic, then fry over a low heat for 5 minutes until softened. Add the pumpkin, nutmeg, cinnamon and bay leaf.

Cover and cook for 5 minutes, or until tender, then pour in the chicken stock. Simmer for 20 minutes, stirring occasionally.

Remove from heat and discard the bay leaf. Using a blender, puree half of the mixture. Return the mixture to the pan with the remaining chunky soup. Season with salt and pepper. Sprinkle with toasted pumpkin seeds, add thyme leaves and drizzle with pumpkin seed oil.

Reverse caprese

Ingredients per 8 serves

1 mozzarella cheese da 1 kg
300 gr cherry tomatoes
50 gr olives
1 piece of bread
1 basil leave
Extra virgin olive oil
Salt

Preparation

Put the basil in infusion in a glass of extra virgin olive oil. The more it stays, the best it tastes, so the advice is to infuse it the night before.
Remove the mozzarella cheese from its water (but do not throw out, it can be used in case of remainances), cut the top and put aside.
With a sharp knife and a parent near you, make an incision along the perimeter of the mozzarella cheese, in about 1 cm and go deeper in 2/3 of the total, remove the internal part to create a pot.
Cut the removed mozzarella cheese in cubes. Clean and dry cherry tomatoes and cut them in 4 parts, draining them. In a plate, put pieces of cherry tomatoes, mozzarella cheese cubes, olives and dress with salt and extra virgin olive oil. Well mix and blend. Cut the bread in cubes, dress with olive oil, add salt and toast. Dry the «mozzarella cheese pot» with kitchen towel and full with salad before serving. Decorate with fresh basil and bread cubes.

Whole wheat farfalle pasta with zucchini, lemon and thyme

Ingredients

Whole wheat Farfalle pasta 320 g
Little and soft zucchinis 200 g
Lemon grated peel of 1 lemon
Pink pepper 1,5 g
Fresh Pecorino cheese 80 g
Pine nuts 25 g
Thyme 2 g
For the sauce
Lemon juice 40 g
Extra virgin olive oil 20 g
Thyme g
Salt 1 g
Mustard 4 g

Preparation

The first thing to do is the sauce. Squeeze a lemon to obtain about 40gr of lemon juice and pour in an airtight container. Join olive oil and salt, mustard and thyme leaves. Close the container. Take the container and shake for about 10 seconds, to mix ingredients and emulsify. The sauce is done. Put a pot on the gas with abundat salted water and when it boils, pour the pasta. While pasta cooks, grate in a bowl zucchinis with a large mesh grater .
Join the sauce and well mix, to flavor zucchinis and marinate. Grate in a bowl the Pecorino cheese and well mix again.
Join raw pine nuts (but is is possible to toast them before to make them crisp) and the lemon grated peel, continuing to mix after any ingredient. Drain the pasta al dente and join in a bowl containing the condiment. Mix for at last a minute, when the pasta will be creamy.
Put it in a plate with lemon peel and thyme leaves to taste and complete the recipe with a handful of pink pepper.

Oaxacan Chicken with Lime Guacamole

Ingredients

1 bunch fresh chopped coriander
4 tbsp avocado oil
1 cup lemon juice
2 tsp minced garlic
Salt
8 chicken breasts
2 large avocados
2 green onions
Tabasco
1 red bell pepper


Recommended with:


AVOCADO OIL

Preparation

In medium bowl, combine coriander, lemon juice, avocado oil, 1 tsp garlic and salt. Remove and reserve ¼ cup for sauce. Combine coriander mixture and the boneless and skinless chicken and marinate in refrigerator for 2 hours. In large bowl, mash the avocados (peeled and without seeds).

Add the reserved ¼ cup coriander mixture, chopped onions, remaining 1 tsp garlic and tabasco to taste. Stir until well blended. Preheat grill to medium heat. Grill the chicken, discarding the marinade, for about 7 minutes per side or until thoroughly cooked.

During the second 7 minutes, add the bell pepper to grill. Place the breasts on individual serving plates, pouring lime guacamole sauce on top. Slice the bell pepper into strips and place them on top of the sauce.

Frankestein soup

Ingredients 

Spinach 250 g
Broccoli 300 g
Peas300 g
Carrots 1
Celery 1 stick
Black Rice  200 gr
Salt to taste
vegetarian broth
Extra virgin olive oil
Water 1 l

Preparation

To make the Frankstein soup, an adult has to cut the celery and the carrot in big pieces, pour them in salted water and make them boil;  in the meantime they can clean broccolis, cut the florets from the central stem and put them in a bowl.

Children can clean spinach, remove the hardest part of the stem and put them aside.
When water will reach the boiling point, pour broccolis, make them cook for about 5 minutes, then add spinaches and also peas.
Boil for 20 minutes more, if the water decreases too much, add some vegetable broth.
When the vegetables  will be cooked, remove the celery and carrots and mince the vegetables with a mixer to make a cream.
In a high pot, boil salted water, then pour the black rice and leave for 20 minutes or for the suggested cooking time.
When it is cooked, drain and dress with olive oil.
Now complete the soup: take two large glasses (about 190ml) and with a marker pen paint the main parts of Frankestein’s face: the  eyebrows, eyes and mouth;
Then pour the soup into the glasses and decorate the top with a pair of black rice tablespoons: they will be Frankestein’s hair.
And now…your  Frankestein soup is ready!

Carrot Ginger Soup with Hemp Oil and Honey

Ingredients

1 tbsp olive oil (or any heat-resisting oil)
1 chopped onion
3 cloves of garlic
1 tsp cumin seeds
2 tbsp fresh ginger
5 large carrots
1 potato peeled
6 cups stock
Salt & pepper
2 tbsp honey
2 tbsp hemp oil


Recommended with:


HEMP OIL

Preparation

 

Bring potatoes and carrots to boil in stock. Heat the olive oil and add the cumin seeds. When you hear them start to pop, turn the heat down. Chop the onions, ginger and garlic; add them on the pan.

Sauté for about 5 minutes, then transfer everything to the stock pot. Simmer the ingredients together for about 30 minutes. Puree with a blender or a processor and add salt and pepper to taste.

Serve with honey and hemp oil drizzled on top.