Tuesday, June 18, 2013

Lemon EVOO couscous salad

Nothing says summer better than a great couscous salad. This recipe I am about to share with you is one of my absolute favorites.  I have coveted this for so very long and it is only right to share. The  salad is  a wonderful addition to any summer BBQ! In the past two weeks, we have been invited to 6 cookouts and each time I have brought this dish, I know I should probably bring something else but this is just too good! This salad can be made with or without chicken. I roasted a chicken in the crock pot a few weeks ago and freezed about half of it. I later used the chicken in this salad, yum. If you have a get together try this recipe out, I guarantee it is a crowd pleaser.


2 cups whole wheat couscous
2 1/2 cups water or stock ( remember to make your own stock it is so much better :) )
1 apple, peeled and chopped
1-2 cloves garlic, chopped
2 lemons juiced
1/2 to 1 cup dried cranberries
1 teaspoon cumin


Boil water or stock in pan. Add couscous and a drizzle of Lemon EVOO, cover pan and turn off heat. Let stand for about 5 minutes for liquid to absorb. Meanwhile in a separate container make the marinade. For marinade combine Lemon EVOO, lemon juice, and cumin. Once couscous is done, add to a rather large bow. Add garlic, apple, and cranberries to couscous. Pour marinade over couscous and stir to combine. Add salt and pepper to taste. Sometimes I add a little more lemon juice depending on the taste. This recipe is meant to feed large crowds, if you half this it will feed about 4 people. Place plastic wrap over bowl and let sit in fridge until you are ready to eat.

I have added spinach to this salad and some feta cheese, its delicious. Enjoy!
Also, the Champagne Mimosa vinegar is and excellent addition, just add a few splashes, it is delicious!











Tuscan Blend EVOO and Pacific Spice Stir Fry

I don't know about you but I have been craving some good stir fry. I have yet to find a restaurant here to serve a great stir fry dish. The Tuscan Blend EVOO is such a superb oil and the Pacific Spice is amazing! I am sure you will love this dish. The fun thing about a stir fry is you can add an assortment of vegetables and use whatever meats, seafood, poultry, or even tofu you have a craving for! We served up this spectacular meal with some brown rice and a big green salad, and yes of course we used Quail and Olive's Lemon EVOO and Champagne Mimosa vinegar to dress the salad, yum! Plus as any mother will share, we all have limited time to do things in and this dish can be whipped up in just 15 minutes! Enjoy!


Tuscan Blend EVOO and Pacific Spice Stir Fry


1/2 to 1 lb thinly sliced beef ( I cheat and buy the already sliced fajita meat)
2-4 cups assorted vegetables ( I used broccoli florets, sliced carrots, mushrooms, snow peas, and sliced red pepper)
1/4 cup sesame seeds
3 Tablespoons plus 2 Tablespoons Tuscan Blend EVOO

Sauce ( This is so simple and so very easy, much better than buying a sauce already prepared with processed junk)

3 Tablespoons soy sauce
2 Tablespoons Pacific Spice vinegar
1/4 cup orange juice
2 T Quail and Olive honey ( use more or less depending on your taste)
1 clove garlic, minced
2 teaspoons cornstarch mixed with a little Tuscan EVOO

In saucepan, add all the sauce ingredients except the cornstarch and olive oil. Cook on medium heat until mixture boils. Add cornstarch. Turn heat to low and cover for about 5 minutes or until sauce thickens. Test the sauce and make sure it is sweet to your liking.


In wok, heat 3 T Tuscan Blend on medium high. Once the oil has heated, add beef, chicken, or tofu to pan. Saute beef for about 5-7 minutes until beef is cooked constantly stirring the pan. Remove beef from pan and set aside. Add 2 tablespoons of Tuscan blend EVOO to pan. Heat for about 1-2 minutes until oil is hot. Add vegetables and cook for about 5-7 minutes, stirring constantly. Once vegetables have cooked, turn the heat off and add the sesame seeds. Pour the sauce over stir fry and combine. Serve over brown rice and complete it with a crunchy green salad.




Saturday, June 1, 2013

Jalepeno EVOO chili

This "knock your socks off" chili is definitely something you do not want to miss out on! The Jalapeno EVOO was so much fun to use, and if you would like it spicier by all means add some fresh jalapenos to your chili!


Ingredients:

1 lb ground beef
1 shallot, chopped
3 tablespoon Jalapeno EVOO plus more to pour over chili
1 1/2 cups assorted beans ( whatever beans you like in your chili, we had lots of dried beans we needed to use. Our beans consisted of black beans, black eye peas, corn, kidney beans and navy beans. If using canned beans make sure you have about two cans)
2 carrots, peeped and chopped
1 can petite diced tomatoes with garlic
6 cups water
2 tablespoons chili powder, more or less depending on your taste
1 tablespoon cumin
1 teaspoon Cajun seasonings
Juice from one lime
salt and pepper to taste

In medium saucepan, add Jalapeno EVOO and let heat up. Add meat and shallot. Cook until meat is cooked through. Add meat to crock pot. Add the rest of the ingredients. Cook on low 8-10 hours or high 4-6 hours. Serve with fresh cilantro on top with a squeeze of lime.  Enjoy!




Leccino EVOO and Blackberry Roasted Pepper Balsamic Green Beans

I don't even know where to begin, I am in love with this dish! Who ever thought that someone could be in love with green beans! I think this is my "go to" snack anytime or anywhere, as long as there is a stove and some Quail and Olive Leccino EVOO and Blackberry roasted pepper balsamic nearby! Seriously, you will want to try this, and if you have little ones at home, make sure you make some for them as well. Enjoy!


Ingredients:

1-2 lbs green beans, washed and trimmed
1 shallot, minced
2 tablespoons Leccino EVOO
4 tablespoons Blackberry Roasted pepper balsamic
salt and pepper to taste
1/8 cup water



Directions:

Heat oil in saucepan at medium heat. Add green beans and shallot. Saute for about 5 minutes, constantly stirring so not to burn. Add balsamic and salt and pepper. Cook for additional 3-4 minutes. Add water to pan, cook a minute long. Turn off heat and let everything stand on stove for about 5 minutes. Enjoy! 


Leccino EVOO stew

As you probably have already guessed, I love crock pot meals. It is so very easy to assemble and who doesn't love coming home to a wonderful smelling home!  My children love beef stew, and I thought the Leccino EVOO would be a good accompaniment. The Leccino EVOO has a cinnamon finish which would go wonderful with beef.  I have never been disappointed in any recipe using cinnamon and beef.  I also used the Blackberry Roasted Pepper Balsamic, it was a wonderful addition!  Kalina, my oldest child, helped me assemble everything and put it in the crock pot, this happens to be another reason I love crock pot meals, the whole family can become involved in making dinner. So from our family to yours, enjoy!


Leccino EVOO Stew

1 lb beef stew meat
4 red potatoes
1 yellow onion, chopped
3 carrots, peeled and chopped
1 can petite diced tomatoes, or 4 Roma tomatoes chopped
2 garlic cloves chopped
1/4 cup red wine
3 tablespoons Leccino EVOO
1 1/2 tablespoons Blackberry Roasted Pepper Balsamic
salt and pepper to taste

Place all ingredients in crock pot. Cook on low 8-10hours.