Chili Cilantro Olive Oil Recipes PAIRINGS: Mango and Traditional White Balsamics GREAT FOR: Anything That Needs a Kick!

Total Page:16

File Type:pdf, Size:1020Kb

Chili Cilantro Olive Oil Recipes PAIRINGS: Mango and Traditional White Balsamics GREAT FOR: Anything That Needs a Kick! Chili Cilantro Olive Oil Recipes PAIRINGS: Mango and Traditional White Balsamics GREAT FOR: Anything that needs a kick! SPICY DIPPING OIL SPICY VEGGIES You can make creative dipping oils for crusty French or ciabatta breads by adding Add enFuso Chili Cilantro Infused Olive Oil to any baked or steamed veggie for a various seasons and chopped veggies to our Chili Cilantro Olive Oil, such as: unique flavor. • South of the Border: Chopped white onions, salt, and pepper • Cauliflower: Steam until tender, and hand mash with a potatoe masher. • Italian: Chopped sun dried tomatoes, Italian seasoning, and grated Drizzle with Chili Cilantro Olive Oil and sprinkle salt and pepper. parmesan cheese • Brussel Sprouts and Asaparagus: Quarter the brussel sprouts, dice the • Mediterranean: Chopped mint, chopped chives, and chopped olives asparagus, and place on a baking sheet. Drizle with Chili Cilantro Olive Oil, • French: Capers, dried tarragon, salt, and pepper cover with foil, and bake at 375 until fork tender. Dust with parmesan cheese before serving. WARM SPICY PASTA • Onions: Make spicy caramelized onions with our Chili Cilantro Olive Oil by • Box of pasta (bow tie, rotini, or mini penne) cooking on medium heat in a heavy pan. Great as an addition to pasta or as a • Lean turkey meat tasty side dish. • Extra virgin olive oil • 1/2 cup chopped sun dried tomatoes • 1/2 cup chopped onions • enFuso Chili Cilantro Infused Olive Oil Cook and drain pasta. Saute lean turkey meat in olive oi with sun dried tomatoes and onions. Toss with pasta and add Chili Cilantro Olive Oil. Season with salt and pepper as needed. COLD SPICY PASTA • Box of pasta (bow tie, rotini, or mini penne) • 1/4 cup diced tomatoes • 1/2 cup diced tri-color sweet bell peppers • 1/2 cup cooked white corn • 1/4 cup sliced black olives • 1/4 cup grated Mexican cheese • enFuso Chili Cilantro Infused Olive Oil Cook and drain pasta. Let it cool. Toss with ingredients and Chili Cilantro Olive Oil. Season with salt and pepper as needed..
Recommended publications
  • Salad Dressing Ratios
    Salad Dressing Ratios L E T ' S E X P L O R E H O W T O M A K E S A L A D D R E S S I N G ! Recipes are a wonderful way to teach yourself how to cook, but sometimes you might be missing an ingredient or you might want to try making up your own recipe. The best way to improvise and create your own recipe is by understanding how different factors can change how food works together. For example fat, salt, acid and heat can all drastically change how our food combines and tastes. Fat Salt Acid Heat Remember the TWK@Home activity (Becoming a Sensory Sleuth) where we learned about “sweet”, “salty”, “sour”, and “bitter” and how each of those elements of taste work together in all sorts of things we eat. Chocolate pretzels are a classic example of salty and sweet, and the combination is what makes them taste so good! The best recipes combine the perfect amount of these flavors to create the food we love. Sweet Salty Sour Bitter When making your own salad dressing you want to find a similar balance. But how do you know how much of each ingredient to use without a recipe? Find more TWK@Home activities at tastewisekids.org Written by Kiah Gibian That's where understanding ratios comes in! A ratio is a way to explain how much of one thing there is compared to another thing. For example a good dressing ratio is: 3 parts Oil and 1 part Vinegar or 3 to 1 or Oil 3:1 Vinegar "Parts can be cups, tablespoons or even liters.
    [Show full text]
  • Olive Oil Award Winners
    Olive Oil Award Winners CALIFORNIA STATE FAIR 2020 COMMERCIAL OLIVE OIL COMPETITION hile the California State Fair team had he California State Fair Commercial Extra Virgin Olive remained hopeful for a wonderful 2020 Oil Competition features two shows: Extra Virgin Olive WCalifornia State Fair & Food Festival, we TOil and Flavored Olive Oil. The Extra Virgin Olive Oil were faced with a world-wide pandemic none Show has divisions for varying intensities of single varieties of us could have ever imagined. However, at the and blends of olive oil, and classes in varietals of olives. beginning of the year, we were able to accept The Flavored Olive Oil Show has divisions in co-milled and entries and judge the California State Fair Olive infused olive oil, and classes for flavor varieties. Oil Competition for 2020. Three special awards honor olive oil producers of each This brochure is one way we are highlighting and production level: Best of California Extra Virgin Olive Oil honoring those who won Double Gold, Gold and by a Large Producer (over 5,000 gallons), an Artisan the highest honors in this year’s competition. Producer (500-5,000 gallons), and a Microproducer (less than 500 gallons). California’s extra virgin olive oil business is flourishing. The fall 2019 harvest was estimated to have produced 4 million gallons of extra virgin olive oil. As of Across 8 divisions and 14 different classes, two Best of January 2019, over 41,000 acres of olive groves were in production in California, Show Golden Bear trophies are awarded each year, one for specifically for olive oil.
    [Show full text]
  • Olive Oil Jars Left Behind By
    live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed.
    [Show full text]
  • The Wellness Family
    The Wellness Family Dr. Schroeder Keeps You Informed This particular plant oil is one of the few cooking oils that Cooking Oils contains about 75% of its fat as oleic acid (a monounsat- urated, omega-9 fatty acid). If you have typically been using You’ve taken the time to buy really fresh vegetables, to corn oil or vegetable oil, research has shown that altering dice them up into a delicious mix so that you and your your diet by replacing that choice with olive oil may lead to family can eat healthier and feel better. However, the a significant decrease in your total blood cholesterol and an decision of what oil to cook them in is equally important. improved LDL:HDL ratio. The wrong cooking oil can turn a healthy mix of fresh vegetables into an unhealthy mix of mush. Olive oil does have one downside and that is its tendency to degrade in a very short amount of time, especially if All About Oils stored in a warm place (like a kitchen). In just a month or so, There are several different choices of oils depending stored olive oil will begin to break-down and eventually go upon whether you’re baking, cooking, marinating, rancid. Food cooked with rancid olive oil will have a bad flavoring or garnishing. The right choice is going to depend on the purpose: i.e. the food you are preparing When preparing healthy and how it’s being prepared. foods for your family When baking, your healthiest choices include coconut, remember: the oil you palm and more, but high oleic safflower and sunflower oil are the best for this purpose.
    [Show full text]
  • Homemade Vinaigrettes & Dressings
    Homemade Vinaigrettes & Dressings DRESS IT UP! 9 Homemade Vinaigrettes & Dressings Vinaigrettes and dressings (we use the terms interchangeably) are a wonderful and simple way to add flavor and nourishment to the meals you make. Beyond their traditional role in salads, ratio is perfect and packs a nice vinegar you can use them to marinade proteins, punch. You can also thin out the vinaigrette as a flavor component for stir fries, a with water if you wish. light enhancement to steamed or roasted vegetables and even as a light dipping Ingredient Choice sauce for raw vegetables. There are many different oils to use from and substitutions can be made in every The beauty of making your own dressing recipe. Extra-virgin olive oil is a top choice is having the choice to use the freshest for homemade dressing, but you can also ingredients and mixing them up in choose avocado oil as a change. Walnut or interesting ways. Dressings also provide hazelnut oil and beautiful pungency to salad an easy way to add health supporting dressings as does toasted sesame oil which (and gene talking) herbs and spices, giving adds those delightful nuances to Asian your body more good food “information” inspired dishes. to work with. Once you make your own dressings, it’s hard to think of reaching for Vinegars vary in acidity and flavor, and store-bought versions which frequently there are many fantastic choices like contain additives and stabilizers. champagne, balsamic, red wine, sherry, apple cider, rice wine and white vinegar. Citrus such A classic vinaigrette is a basic type of as fresh lemons, oranges or limes, can be a dressing that combines oil and vinegar, great addition or substitution for a vinegar.
    [Show full text]
  • Muhammara (Roasted Red Pepper and Walnut Dip) Makes About 2 Cups
    PITTSBURGH’S HOME FOR KITCHENWARES 412.261.5513 | 1725 Penn Avenue | Pittsburgh, PA 15222 Muhammara (Roasted Red Pepper and Walnut Dip) Makes about 2 cups This muhammara dip is made of roasted red peppers, earthy toasted walnuts, and freshly toasted bread- crumbs. All of these savory items are blended together with a few additional ingredients and one specialty item -- pomegranate molasses. The pomegranate molasses gives a special sweet and tangy depth to the dip -- so delicious! Ingredients: 1 tablespoon lemon juice 3 red peppers, halved and roasted 5 tablespoons olive oil 1 tablespoon olive oil for roasting peppers. 2 tablespoons pomegranate molasses* 1/2 cup walnuts, lightly toasted 1 teaspoon Kosher salt 1/2 cup fine, freshly grated bread crumbs 1/4 teaspoon cayenne pepper (use dry bread, pulse in food processor to create a fine crumb, toast in pan with one tablespoon Optional Garnishes: olive oil until just crispy) 10 walnut halves 2 tablespoons tomato paste Fresh parsley 1 clove garlic, minced Directions: 1. Preheat the oven to 450 degrees F. 2. Halve the peppers, de-seed, brush with olive oil, and place cut side down on a baking sheet. Roast the peppers until softened. Achieve some char on the peppers by broiling for a few minutes. 3. Place the roasted red peppers in a bowl, and cover for 10 minutes. After the peppers have cooled, carefully peel the skins o. 4. While the peppers are roasting, toast the walnuts. In a small dry skillet, toast the walnuts until just fragrant. Set the walnuts aside. 5. In the same skillet, toss the bread crumbs with one tablespoon of olive oil.
    [Show full text]
  • Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants
    colloids and interfaces Review Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants Giuseppe Cinelli * , Martina Cofelice and Francesco Venditti Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy; [email protected] (M.C.); [email protected] (F.V.) * Correspondence: [email protected] Received: 14 August 2020; Accepted: 2 September 2020; Published: 4 September 2020 Abstract: This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.
    [Show full text]
  • Simmers Page 28 Page 14
    GAROUND THERAZE KITCHEN TABLE WITH OUTPOST NATURAL FOODS CO-OP AMERICA’S BLACK COOPERATIVE EXPERIENCE PAGE 24 GETTING GLUTEN-FREE WITH KALYANA ORGANICS SundaySIMMERS PAGE 28 PAGE 14 PLU 3010 WINTER 2021 FREE WITH ANY PURCHASE FIRST WORD. BY THE TIME THIS ISSUE GOES TO PRESS, I’M USUALLY POLISHING UP PLANS FOR A WINTER GETAWAY. NOTHING TOO FAR FLUNG, BUT MAYBE A JOG TO SOME- WHERE WARM LIKE KEY WEST WITH A FEW CLOSE FRIENDS. WE ALWAYS RENT A HOUSE SO WE CAN COOK AND KICK BACK ON THE PORCH AFTER DIN- NER, SAY HELLO TO COLORFUL FOLKS WHAT IS PASSING BY, AND WAIT FOR THE NIGHT GRAZE ? BLOOMING JASMINE TO START HER AUTHENTICALLY LOCAL NIGHTLY SHOW. We’re local and proud – happy to live in a city that values Yeah, that’s not happening this year. its unique identity. We’ll I’m not sure what’s happening this celebrate the real flavors year. Is anyone? of our community and the surrounding area in every This is the part when I should share some advice or tips on how to make issue. the most of winter, but I don’t know beans about how to help with that. My new planning “technique” is to simply make the most of the reasonable opportunities that pop up. An unexpectedly warm day calls for a fire pit in FRESH a friend’s backyard cuddled under blankets with each of us toting our own It’s simple – we believe that hot toddies to the circle. If it snows, a cozy blanket, a book and a warm the tastiest flavors are tied to mug of tea should do the trick.
    [Show full text]
  • Abma's Farm Csa Recipe Book
    ABMA’S FARM CSA RECIPE BOOK By Tee Conte, Head Chef 1 Apple and Pear Stuffed Acorn Squash 2 acorn squash - cut in 1/2 - seeded and baked 2 large apples- peeled and diced 2 large pears - peeled and diced 2 tablespoons brown sugar 1/2 cup of raisins 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 stick butter Preheat oven to 375 degrees. Bake acorn squash cut side down on a baking sheet with water for 45 minutes. Melt butter in a sauté pan and add remaining ingredients. Cook fruit until soft. Fill acorn squash with fruit mixture. Return to oven and bake 10 to 15 minutes. Note: stuffed acorn squash can be enjoyed as a side dish or a dessert. 2 Arugula Pesto 2 cups arugula 2 cups basil leaves 1/2 cup grated parmesan cheese 1 clove garlic, peeled 1/2 lemon, juiced pinch of kosher salt 1/2 cup extra virgin olive oil optional add pine nuts In the bowl of a food processor, add the arugula, basil, Parmesan cheese, garlic, lemon and kosher salt and pulse for 30 seconds to one minute or until the mixture is mostly fine. Turn the processor on to blend and slowly drizzle the olive oil into the mixture and process until blended. Taste and add more salt to your preference. If adding nuts, add now. Scrape down the sides of the bowl and blend once more. Transfer to a glass container and refrigerate for up to 2 weeks. Serve with pasta, chicken, or on flatbread or as a dipping sauce.
    [Show full text]
  • Virtual Taste of the Middle East Featuring Chef Calvin Roberson
    Virtual Taste of the Middle East Featuring Chef Calvin Roberson Menu Mint Lemonade Hummus Fattoush Salad Shish Tawook Lebanese Rice Toum Sauce Baklava Grocery List 1 15oz can Chickpeas 1/2 cup tahini 7 lemons 1/4 cup sugar 2 heads or 15 cloves of garlic 1 bunch parsley 1 bag of pita 2 large vine ripe tomato 1/2 red onion 1 green pepper 3 Persian Cucumber 1 head of Romaine 1 bunch scallion 1 large bunch mint 3 teaspoon sumac Pomegranate or Balsamic molasses 2 eggs 1 1/2 pounds chicken breast 1/2 cup plain whole milk yogurt Small can or tube of tomato paste 1 teaspoon paprika 1 teaspoon cinnamon 1/2 teaspoon ginger 8 bamboo skewers 1 cup Basmati Rice 1/3 cup vermicelli Olive oil Kosher salt Fresh cracked black pepper ***Note easy substitutions for recipes below Mint Lemonade Serves 4 Ingredients 6 lemons 1/4 cup granulated sugar 6 cups cold water Ice cubes Instructions 1. Add sugar along with 1/2 cup water in a small pot and cook on low until the sugar has dissolved (1 minute). Let cool for a few minutes. 2. Juice the lemons and remove the seeds. Add the lemon juice to a pitcher and add 4 cups of water. 3. Add sugar syrup to the pitcher and mix well. 4. Add more water or ice cubes to dilute lemonade, if needed. 5. Put 6-10 mint leaves into each cup and muddle for a few seconds using a pestle. Add a little lemonade and muddle for a few more seconds.
    [Show full text]
  • SMIK Dinner Menu MASTER1.Indd
    SHAREABLES COLD BRUSCHETTA GORGONZOLA CHEESE 13 Speck prosciutto, candied celery, balsamic, roasted pear TOMATO BURRATA 18 Heirloom tomato, balsamic gelatin, Frantoio, basil foam, polenta cracker Dinner MIX CHARCUTERIE BOARD 22 Mix of cured sliced meats, Italian cheese assortment, house condiments ITALIAN STYLE SUSHI 14 Parma prosciutto, goat cheese, asparagus, SAVORY SPREADS TO ACCOMPANY YOUR mushrooms, balsamic, fake ginger ARTISANAL BREAD BASKET CAESAR SALAD 13 CHICKPEAS 5 MORTADELLA MOUSSE 6 Romaine hearts, Parmesan shaves, pulled croutons, anchovies, hardboiled egg Extra virgin olive oil, cracked black peppercorns Toasted pistachios, cracked black peppercorns, crystallized salt MARINATED TOMATO 5 FIELD MIX GREENS 12 Mesculin, cherry tomatoes, arugula, endive, Basil, oregano, extra virgin olive oil, black pepper PICKLED MUSHROOMS 6 balsamic dressing Beech mushrooms, extra virgin olive oil, herbs, BROCCOLINI PESTO 6 roasted garlic FENNEL ORANGE 15 Basil, pine nuts, garlic, Pecorino, lemon zest White asparagus, candies hazelnuts, Reggiano shaves, black truffle balsamic, arugula SHARING PLATTER OF FIVE 12 GLUTEN-FREE BREAD BASKET 5 SALAD ADD ONS Grilled Octopus 11 TABLE SNACKS FOCACCIA CORNER Grilled Chicken Breast 9 Blackened Gulf Shrimp 15 FIGS AND PROSCIUTTO 15 BRICK OVEN WHITE 9 Taleggio cheese spread, truffle balsamic, Pecorino Romano, extra virgin olive oil, HOT greens, candied walnuts rosemary, garlic GRILLED OCTOPUS 15 A JAR OF CHICKEN MILANESE 12 BRICK OVEN GORGONZOLA CHEESE 10 Potatoes, mint, black olives, saffron, Sweet sour
    [Show full text]
  • Za'atar-Spiced Chicken & Farro Salad
    Za'atar-Spiced Chicken & blueapron.com Farro Salad with Lemon-Garlic Labneh 2 SERVINGS | 25–35 MINS R IS P Ingredients C & Serve with Blue Apron M wine that has this symbol Y I N L L blueapron.com/wine 2 Boneless, Skinless 1/2 cup Semi-Pearled E R A 4 oz Grape Tomatoes Chicken Breasts Farro 1 oz Castelvetrano 2 Persian Cucumbers 1 clove Garlic Olives Scan this barcode in your WW app to 1 tsp Preserved 1/4 cup Labneh 1 Tbsp Verjus Rouge track SmartPoints. Lemon Purée Cheese Wine is not included in SmartPoints as packaged. Skip adding salt during prep and cooking, and see nutrition info for 1 Tbsp Za'atar sodium as packaged. Choose nonstick 1 cooking spray (0 SmartPoints) instead of Seasoning olive oil (1 SmartPoint per teaspoon) to coat your pan before heating. To learn more about WW and SmartPoints visit ww.com. The WW logo, SmartPoints and myWW are the trademarks of WW International, Inc. and are used under license by Blue Apron, LLC. 1. Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper Learn more at blueapron.com/pages/wellness Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating. 1 Cook the farro 4 Make the lemon-garlic labneh • Fill a medium pot 3/4 of the way • Meanwhile, in a bowl, combine up with salted water; cover and the labneh, lemon purée, heat to boiling on high.
    [Show full text]