Tag Archives: Olive oil

Meats, Soups & Stews

Meatball Soup

Meatball Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
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Ingredients
  • 1 lb frozen meatballs, thawed
  • 2 Tbsp olive oil
  • 4 cups chicken broth or stock
  • 1 can (14 oz) diced tomatoes w/ green chilies
  • 6 cups fresh kale, - chopped
  • sea salt and black pepper to taste
  • shredded Parmesan cheese
Instructions
  1. In large stock pot, add in defrosted meatballs and olive oil.
  2. Over medium-high heat cook meatballs until browned.
  3. Add in chicken stock and tomatoes, and scrap the bottom of the pot to remove the brown bits.
  4. Add the kale, stir, and bring to a boil, then reduce heat, cover pot, and slowly simmer for 20 minutes or until kale is tender.
  5. Add salt and pepper to taste.
  6. Sprinkle with Parmesan cheese before serving.

 
Soups & Stews

Classic Gazpacho

Classic Gazpacho
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 2
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Ingredients
  • 2 ripe tomatoes, diced small (capture the juice)
  • 2 young fresh cucumbers, seedless or seeds removed, peeled, diced small
  • 2 green spring onions, finely chopped
  • ½ cup tomato-vegetable juice
  • sea salt and black pepper to taste
  • drizzle olive oil
  • drizzle white wine vinegar
Instructions
  1. Put all the ingredients in a large glass bowl.
  2. Stir well and cover bowl.
  3. Refrigerate for 2 hours.

 
Rice

Monterrey Mexican Rice Salad

Monterrey Mexican Rice Salad
 
Author:
Recipe type: Rice
Cuisine: Mexican
Serves: 6
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Ingredients
  • ½ cup sour cream
  • ½ cup red salsa, (not chunky)
  • ½ cup olive oil
  • 1 tsp kosher or sea salt
  • 4 cups cooked long grain brown rice
  • 1 box (10 oz) frozen corn kernels, thawed and drained
  • ½ cup diced green bell pepper
  • 1 small zucchini, washed and diced
  • 3 Roma tomatoes, washed and diced
  • 2 green onions, washed and chopped
  • ½ cup sliced ripe olives
  • 1 cup finely shredded Monterrey Jack Cheese
Instructions
  1. In bowl, whisk together sour cream, red salsa, olive oil, and salt, until smooth and creamy.
  2. In a large salad bowl, put the sour cream, red salsa, olive oil, and salt. Whisk vigorously until
  3. Add the remaining ingredients to bowl and stir well to coat with dressing.

 
Rice

Make It Green Fruity Rice Salad

Fruity Rice Salad
 
Author:
Recipe type: Rice
Cuisine: American
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Ingredients
  • 1 cup uncooked long grain white rice
  • 2 kiwi, peeled and sliced into thin crescents
  • 1 green delicious or Granny Smith apple, cored and diced
  • ½ cup chopped celery
  • ½ cup shelled, roasted pistachio kernels
  • ¼ cup chopped green onions
  • 3 tsp chopped fresh parsley
  • 3 tsp white wine vinegar
  • 1 tsp extra-virgin olive oil
Instructions
  1. Cook rice according to package directions.
  2. Cool rice.
  3. Mix cooled with the kiwi, apple, celery, pistachio, onions, and parsley; toss together gently.
  4. In another bowl, whisk together the white wine vinegar and olive oil.
  5. Drizzle over salad.
  6. Cover and chill for 1 hour.
  7. Remove from refrigerator and toss.
  8. Server & Enjoy !

 
Soups & Stews

Beef Hominy Stew

Beef Hominy Stew
 
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 4
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Ingredients
  • 2 lbs beef stew meat
  • 1 Tbsp cooking oil
  • 1 large sweet onion, chopped
  • 1 garlic clove, crushed
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup chopped fresh cilantro
  • 6 cups water
  • 1 - 14.5 oz can diced tomatoes
  • 2 Tbsp tomato paste
  • 1 - 28 oz can hominy
Instructions
  1. Get out a large pot, add the oil, and when hot, add the beef and cook quickly just until beef browns well.
  2. Add the onion, garlic, salt and pepper; stir and cook for 30 seconds, then add cilantro and water; stir.
  3. Turn the heat down to low, cover the pot, and allow to simmer very slowly for about 15 minutes, or until the meat is very tender.
  4. Add the tomatoes and tomato paste, cover the pot again, and allow to simmer very slowly for about 15 minutes.
  5. Add the hominy, cover pot loosely, and allow to simmer slowly for another 15 minutes, stirring often.

 
Rice, Salad

Citrus Wild Brown Rice Salad

 

Citrus Wild Brown Rice Salad
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
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Ingredients
  • 1 Tbsp olive oil
  • ½ Tbsp white rice vinegar
  • ½ Tbsp real orange juice
  • 1 tsp soy sauce
  • salt and black pepper to taste
  • ½ cup cooked brown rice, chilled
  • ½ cup cooked wild rice, chilled
  • 2 green onions, chopped
  • 1 celery stalk, chopped fine
  • ½ red bell pepper, chopped fine
  • 1 orange, segments removed and cut in half (or use mandarin oranges)
  • 2 Tbsp golden raisins
  • 2 Tbsp chopped almonds, toasted
  • mixed greens for serving, optional
Instructions
  1. In bowl, whisk together olive oil, vinegar, orange juice, soy, salt and pepper to taste.
  2. Add all remaining ingredients and toss to coat evenly with dressing.
  3. Server over mixed greens.

 
Salad

Red Bell Pepper Jicama Slaw

Red Bell Pepper Jicama Slaw
 
Author:
Recipe type: Salad
Cuisine: Mexican
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Ingredients
  • 2 large limes, juiced
  • ¼ tsp hot pepper sauce
  • 1 Tbsp brown sugar
  • ½ cup olive oil
  • salt and pepper
  • 1 jicama, peeled and cut into very thin strips
  • 1 red bell pepper, cleaned and cut into very thin strips
  • 1 green onion, chopped
Instructions
  1. Whisk together the lime juice, hot pepper sauce, and brown sugar, in glass bowl.
  2. Add in olive oil slowly, whisk until dressing thickens.
  3. Taste and add salt and black pepper as needed, then whisk to combine.
  4. Add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.

 
Appetizers

Healthy Home-Baked Tortilla Chips

Healthy Home-Baked Tortilla Chips
 
Author:
Recipe type: Snack
Cuisine: Mexican
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Ingredients
  • 8 - 6 inch corn tortillas
  • olive oil cooking spray
  • sea salt to taste
Instructions
  1. Preheat oven to 375° F
  2. Cut tortillas in to quarters
  3. Spray tortillas lightly with cooking oil on both sides.
  4. On cookie sheet bake tortillas for 15 minutes, turning ½ way through time.
  5. Makes 32 chips

 
Seafood

Skillet Cilantro Shrimp Verde

Skillet Cilantro Shrimp Verde
 
Author:
Recipe type: Main
Cuisine: Mexican
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Ingredients
  • ¼ cup butter
  • 2 Tbsp olive oil
  • 1 to 2 lbs fresh, cleaned shrimp
  • 2 cups salsa verde
  • 1 cup fresh cilantro, chopped fine
  • fresh lemon juice
  • brown rice optional
Instructions
  1. In large skillet over medium heat, add butter and olive oil - when hot, add the shrimp.
  2. Cook just 1 minute, stirring.
  3. Add the salsa verde and stir to combine.
  4. Reduce heat to low and cook until shrimp is firm and turns pink.
  5. Remove from heat. Add cilantro.
  6. Server over brown rice.

 
Salad, Vegetarian

Black Bean And Corn Quinoa Toss

Black Bean And Corn Quinoa Toss
 
Author:
Recipe type: Salad
Cuisine: Mexican
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Ingredients
  • 2 -15 oz cans black beans, rinsed and drained well
  • 4 cups fresh or frozen corn kernels
  • 1 pint grape or cherry tomatoes, quartered
  • 2 cups cooked quinoa
  • 1 small red onion, finely diced
  • ½ cup chopped fresh cilantro
  • 1 ripe avocado, pitted, peeled, and diced
  • 1 Tbsp olive oil
  • 2 lemons, juiced
  • sea salt to taste
Instructions
  1. In glass bowl mix together black beans, corn, tomatoes, quinoa, onion cilantro and avocado.
  2. Whisk together olive oil and lemon juice.
  3. Add to the salad bowl and toss to coat well.
  4. Sprinkle with salt.