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Posts Tagged ‘cup olive oil’

What you need:

4 tuna steaks (about 1 1/2” thick)
Zest & Juice from one lime (or lemon)
3 cloves garlic, minced
2 tsp minced ginger root
¼ cup soy sauce
1 tsp sugar
¼ cup toasted sesame oil
¼ cup olive oil
1 tsp chili paste
¼ cup chopped fresh coriander
¼ tsp salt
¼ tsp pepper

What you do:

Mix together all the marinate ingredients in a Ziploc bag.  Put the tuna steaks into the Marinate mix(inside the bag) making sure they are all coated, & leave in there  for 30 minutes at room temperature, or up to 2 hours in refrigerator (remove from fridge 30 minutes before cooking).

Heat pan on medium-high heat. Remove tuna from marinade. Add tuna steaks to pan and cook 3 minutes on one side and 2 minutes on the 2nd side (cover to reduce splattering). Tuna will be cooked about ¼” around, and rare in middle, or cook a little longer to be ‘well done’ .

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What you need:

2 3/4 pounds pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

What you do:

Preheat oven to 230C / 450F /gas mark 8

Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with a blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper.
Cover to keep warm.

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What you need:

2 tbsp white wine vinegar
¼ cup blood orange juice
2/3 cup olive oil
½ clove garlic, crushed and finely chopped
1 tbsp finely chopped shallots
2 tsp finely chopped fresh parsley
2 tsp finely chopped fresh chives

What you do:

Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.

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what you need:

½ Red/purple cabbage, chopped
½ Green cabbage, chopped
3 carrots, grated
½ cup macadamia nuts (Optional)
¼ cup pine nuts (optional)
3 tbsp lemon juice
1 tsp garlic, crushed
¼ cup olive oil
1 cup green leafies (i.e. rocket or spinach leaves)
1 tsp vegetable stock

what you do:

Make a vegetable stock by adding your vegetable stock cube to water, and mixing.
Pour this over your chosen amount of cous cous, and leave to soak in a flavour.
Wash all your vegetables in a colander.
De-seed and slice all your bell peppers, and put in a bowl to one side.
Slice your tomato and put in the bowl also.
Add sweet corn to the bowl.
Chop your spring onion and add to the bowl.
Stir your cous cous and ensure the stock is soaked in. Now add your bowl of vegatables to the cous cous and mix in evenly.
Served best cold, with meat/fish of your choice

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What you need:

4 skinless chicken breasts

1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1 ml  olive oil
1 red  pepper, (seeded & diced)
1 yellow  pepper,( seeded & diced)
3 oz prosciutto, chopped
2 garlic cloves (crushed)
1 tin (400g) chopped tomatoes
125 ml  white wine
1 tbsp fresh thyme leaves
1 tsp fresh oregano leaves
125 ml chicken stock
chopped fresh parsley leaves

What you do:

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large frying pan, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove the chicken from the pan and set aside.

Using  the  same  frying pan, over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, (around 5 minutes).

Add the  crushed garlic and cook for 1 minute. Pour in  the tomatoes & wine, then add the  herbs.

Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

Garnish with the parsley & serve.

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