Posts Tagged ‘Olive oil’

“Red Rules!” Stir-fry

"Red Rules" Stir-fry

"Red Rules" Stir-fry

After deciding on my ingredients for this vegan stir-fry, I found a “red” theme emerging. Quite appropriate during a month that’s all about Valentine’s and roses, don’t you think?  Red bell peppers, red potatoes, red kidney beans…and some Spanish paprika in the seasoning (red also!). To add some other colors to the plate, I tossed in cauliflower and spinach. too. Although my preference is to eat this tasty dish without any underlying grain, you might also enjoy it served over brown rice or quinoa. 

About this dish:
Vegetarian/vegan? Yes, it is!

Gluten Conscious? You’re in the clear!

Everyone: Dig in! 


What You’ll Need For the Stir-fry:

  • Spinach – 6 cups
  • Cauliflower – 3 cups, chopped

    Raw Materials for Red Rules Stir-fry

    Raw Materials

  • Red bell peppers – 3 cups chopped
  • Red potatoes – 3 medium-sized, chopped into small pieces
  • Red kidney beans – 2 cups, cooked
  • Olive oil – 1 Tbsp to prep pan
  • Cilantro – 1 tsp
  • Spanish paprika – 1 tsp
  • Ginger – 1 tsp
  • Sea salt – 1 tsp
  • Black pepper – 1/2 tsp

 Get cooking…

  1. In a small bowl, combine cilantro, papriak, salt, black pepper & ginger, then set aside.
  2. Warm olive oil in an extra large deep frying pan or wok on medium heat.
  3. When the pan is hot, add potatoes and cauliflower. Stir often & cook until slightly tender.
  4. Decrease heat to low and spinach and red peppers. Stir often & cook until tender, but not overdone.
  5. Add red kidney beans and spices.
  6. Stir until well-mixed.
  7. Serve (over rice or quinoa if you wish) and enjoy!

Makes 4  servings – Eat well!

Brussel Sprouts Stir-fry in Spanish Paprika Spice Medley

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Brussel Sprouts Stir-fry in Spanish Paprika spice medley

Brussel Sprouts Stir-fry in Spanish Paprika Spice Medley

I just love when brussel sprouts make the  Produce Geek‘s picks of the week ! Although, they’re not a “traditional” stir-fry ingredient, they are absolutely one of my all time favorites. They’ve got substance, and they pair well with other veggies surprisingly well. This week, I combined them with sweet red bell peppers, onions, eggs & a combo of spices. I think you’ll enjoy the varied colors, tastes and textures . Serve it up with some rice if you like,  but it’s equally delightful on its own.

Vegetarian/vegan? Vegans, use your favorite beans instead of the eggs.

Gluten Conscious? You’re in the clear!

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Brussel Sprouts – 6 cups, halved
    Raw materials for Brussel Sprouts stir-fry

    Raw materials

     

Other ingredients…

  • Sweet red bell pepper – 1 large pepper, cut into bite-sized chunks
  • Sweet onion – 2 cups, chopped into large pieces
  • Eggs – 8
  • Brown rice (optional) – 2 cups
  • Spanish paprika – 1 tsp
  • Dill weed – 1 tsp
  • Dry mustard – 1/4 tsp
  • Sea salt – 1/4 tsp
  • Black pepper – 1/4 tsp
  • Olive oil – 1 Tbsp

 Get cooking…

  1. Warm olive oil in an extra large deep frying pan or wok on medium heat.
  2. When the pan is hot, add onions, peppers and brussel sprouts. Stir often until tender, but not overdone.
  3. Decrease heat to low and add eggs.
  4. Stir often until eggs are thoroughly cooked and distributed throughout.
  5. Add spices and stir until well-mixed.
  6. Serve (over rice if you wish) and enjoy!

Makes 4  servings – Eat well!

Pepper Perfect Stir-fry with Sweet Ginger Soy Sauce

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Pepper Perfect Stir-fry with Sweet Ginger Soy Sauce

Pepper Perfect Stir-fry with Sweet Ginger Soy Sauce

Peppers, peppers, colorful peppers were on the  Produce Geek‘s picks of the week . With the weather forecast predicting that all will be white tomorrow morning, I was happy to cook up a dish that is bright and not even close to monochrome. Red peppers, yellow peppers and some Hungarian hot wax peppers with cabbage, kidney beans in a sweet ginger sauce. Beautiful for the eyes to behold – and quite delicious as well! Perfect over rice, or on its own (the way I like it!).

Vegetarian/vegan? You’re good to go – No meat or animal products here!

Gluten Conscious? You’re in the clear, too! Just be sure to check the label if you use soy sauce instead of Liquid Aminos.

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Red bell pepper – 1 1/2 cups, chopped into bite-sized pieces

    Raw materials

    Raw materials

  • Yellow bell pepper – 1 1/2 cups, chopped into bite-sized pieces

Other ingredients…

  • Green cabbage – 6 cups, chopped
  • Hungarian hot wax pepper – 1 large pepper (seeds removed), thinly sliced
  • Red kidney beans – 2 cups, cooked
  • Brown rice (optional) – 2 cups, cooked
  • Long hot peppers – 1/2 cup, chopped into small pieces
  • Olive oil – 1/4 cup (plus 2 Tbsp for prepping the pan/wok)
  • Rice vinegar – 3 Tbsps
  • Fresh Ginger – 3 Tbsps, minced
  • Honey – 3 Tbsps
  • Bragg’s Liquid Aminos (or soy sauce) – 2 tsps

 Get cooking…

  1. Prepare the stir-fry sauce: Whisk together olive oil, rice vinegar, liquid aminos, ginger  & honey into a small bowl and set aside.
  2. Warm 2 Tbsps olive oil in an extra large deep frying pan or wok on medium heat.
  3. When the pan is hot, add peppers and cabbage. Stir often until tender, but not overdone.
  4. Decrease heat to low and add sauce.
  5. Stir until ingredients are warm and evenly distributed.
  6. Serve (over rice if you wish) and enjoy!

Makes 4  servings – Eat well!

Mediterranean-inspired Bean and Potato Stir-fry

Mediterranean-inspired Bean and Potato Stir-fry

Mediterranean-inspired Bean and Potato Stir-fry

Snappy, sweet and tangy. this week’s recipe using the Produce Geek‘s picks of the week brings a flavorful combination of shapes, colors and textures together on a single plate. 

I was thrilled to find that green beans, red potatoes and cherry tomatoes made the cut this time around! All are fabulous veggies in their own right, but they’re even better when stir-fried in unison and seasoned with my Mediterranean-style sauce. I chose to also bring red kidney beans into the mix for a vegan-friendly protein boost.

Vegetarian/vegan? Enjoy – this dish is 100% both.

Gluten Conscious? No gluten here! (But be sure to check your vinegar label to make sure you’re in the clear.)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Red potatoes – 2 cups, sliced very thin

    Raw materials

    Raw materials

  • Green beans – 6 cups, snapped in half if you like smaller pieces
  • Cherry tomatoes (or substitute grape tomatoes) – 15, cut in half

Other ingredients…

  • Red kidney beans – 2 cups, cooked
  • Olive oil – 1/2 cup (plus 1 Tbsp for prepping the pan)
  • Balsamic vinegar – 1/4 cup
  • Natural apple juice – 1/4 cup
  • Garlic – 2 cloves, minced
  • Sea salt – 1/2 tsp
  • Sweet basil – 1 tsp
  • Course ground black pepper – 3 – 4 grinds from a pepper mill

 Get cooking…

  1. Prepare the stir-fry sauce: Whisk together olive oil, balsamic vinegar, apple juice, garlic, basil, sea salt & pepper into a small bowl and set aside.
  2. Warm 1 Tbsp olive oil in an extra large deep frying pan or wok on medium heat.
  3. When the pan is hot, add red potatoes and green beans. Stir often until tender (to expedite cooking, you can use a lid or aluminum foil intermittently).
  4. Decrease heat to low and add tomatoes, kidney beans and sauce.
  5. Stir until ingredients are warm and evenly distributed.
  6. Serve and enjoy!

Makes 4  servings – Eat well!

Chicken, Apple & Avocado Salad with Honey Lemon Dressing

Chicken, Apple and Avocado Salad with Honey Lemon Dressing

Chicken, Apple and Avocado Salad with Honey Lemon Dressing

It’s been an unseasonably warm past few days here in central PA, so this week’s fantastic fruit recommendations from the Produce Geek fit nicely into what I was hungry most for during this balmy weather pattern. 

Here’s what I’m talkin’ about: Hass Avocados and Pink Lady Apples on a salad full of greens and grilled chicken breast – and accented with my zingy honey lemon dressing A delightfully light, yet filling meal that makes a terrific “day after holiday party” dish to alleviate at least a tiny bit of guilt from overindulgence. 

Vegetarians/Vegans: Substitute your favorite beans for the chicken and omit the cheddar cheese.

Gluten-conscious? You’re good to go provided your vinegar and cheese is in the clear – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Pink Lady apples – 1/2 medium apple, chopped

    Raw materials for this week's salad

    Raw materials

  • Hass Avocados – 1/2 avocado, sliced

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 cup, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Red leaf lettuce – 1 cup, torn into bite-sized pieces
  • Grilled chicken breast – 4 oz  for each serving, chopped
  • Shredded cheddar cheese (optional) – 1 oz.

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Canola oil – 1/4 cup
  • Extra Virgin Olive oil – 1/4 cup
  • White wine vinegar- 1/4 cup
  • Lemon juice – 2 Tbsp (freshly squeezed recommended)
  • Honey – 3 Tbsp
  • Cilantro – 2 tsps
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf, red leaf and romaine lettuces together and place on plate.
  2. In a medium bowl, combine chopped grilled chicken breast and apple pieces.
  3. Add ground turkey and chives, and cook until the meat  is fully cooked.
  4. Remove meat from pan/wok & set aside  in a large bowl.
  5. Arrange the avocado slices around the perimeter of the bed of greens.
  6. In a small bowl, whisk the following together to create the dressing: canola oil, olive oil, vinegar, lemon juice, cilantro, honey,  sea salt & pepper.
  7. Pour 2 Tbs[ dressing for each serving into the bowl with the chicken & apples. Stir thoroughly.
  8. Add a serving of the chicken & apple mixture in the center of each salad plate (be sure to spoon up some of the dressing from the bottom of the bowl to drizzle on top!).
  9. Sprinkle with shredded cheddar cheese (optional).
  10. Serve and enjoy!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.

Nutty Stir-fried Rice with Spinach, Pear and Sesame Ginger Sauce

Nutty Stir-fried Rice with Spinach, Pear and Sesame Ginger Sauce

Nutty Stir-fried Rice with Spinach, Pear and Sesame Ginger Sauce

At first glance, you might think that this week’s creation has a rather odd combination of ingredients. But I believe that you’ll find this dish to make perfect sense after you taste it.

The Produce Geek‘s picks of the week included walnuts and Anjou pears. Matched up with some spinach, brown rice and my Sesame Ginger sauce, the fruit and nuts go from “oddball ingredients” to “out of this world”. Give it a try! 

Vegetarian/vegan: Enjoy – this dish is 100% both.

Gluten Conscious: No gluten here! (But if using soy sauce instead of Liquid Aminos, be sure you choose a gluten-free brand.)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Walnuts – 2 cups, chopped
  • Green Anjou Pears – 2 cups, chopped into bite-sized chunks
    Raw Materials

    Raw Materials

Other ingredients…

  • Spinach – 12 cups (sounds like a lot, but it shrinks severely when cooked!)
  • Brown rice – 2 cups, cooked
  • Sesame oil – 1/4 cup
  • Canola oil – 1/4 cup
  • Apple cider vinegar – 3 Tbsps (preferably raw)
  • Honey – 1 Tbsp (preferably raw)
  • Liquid Aminos (or soy sauce) – 1 Tbsp
  • Fresh Ginger – 1/4 cup, chopped
  • Olive oil – 2 Tbsp for prepping pan

 Get cooking…

  1. Warm olive oil in an extra large deep frying pan or wok on medium heat.
  2. In the meantime, prepare stir-fry sauce:
    • Put sesame oil, canola oil, vinegar, Liquid Aminos, ginger & honey in a blender.
    • Blend until smooth.
  3. When oil in pan is hot, add spinach. Note: add spinach gradually because all 12 cups might not fit in your pan all at once. Stir continuously until all spinach is in the pan.
  4. Add walnuts, cooked brown rice and stir-fry sauce. Stir until ingredients are warm and evenly distributed.
  5. Turn off heat and add pears. Stir to distribute evenly throughout the pan.
  6. Serve and enjoy!

Makes 4  servings – Eat well!

Turkey Potato Salad with Honey Citrus Balsamic Dressing

Turkey Potato Salad with Honey Citrus Balsamic Dressing

Turkey Potato Salad with Honey Citrus Balsamic Dressing

There’s nothing better for recovering from a Thanksgiving day weekend turkey and trimmings hangover than a fresh salad. But rather than make you go “cold turkey”, this salad creation was built to satisfy and satiate. 

Again, no going cold turkey…literally. This recipe combines ground turkey, greens, &  black olives with the Produce Geek‘s buying recommendations  – Yukon gold potatoes, grape tomatoes & white mushrooms. Finished with my Honey Citrus Balsamic Vinegar dressing, it’s tangy, tasty, crispy…and more than hearty enough to give you the energy you’ll need for a demanding day of Cyber Monday shopping.

Vegetarians/Vegans: Substitute your favorite beans for the turkey.

Gluten-conscious? You’re good to go provided your vinegar is in the clear – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • White mushrooms – 1/2 cup, sliced

    Raw Materials for Turkey Potato Salad with Honey Citrus Balsamic Dressing

    Raw Materials

  • Yukon gold potatoes – 1/2 cup, sliced thinly & chopped into small pieces (prepare enough for all your servings)
  • Grape tomatoes – 6

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 1/2 cups, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Black olives – 1 Tbsp, sliced
  • Ground turkey breast – 4 oz  for each serving
  • Chives – 1/4 tsp

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Extra virgin olive oil – 1/2 cup
  • Balsamic vinegar- 1/4 cup
  • Orange juice – 2 Tbsp
  • Honey – 1 Tbsp
  • Basil – 2 tsps
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf and romaine lettuce together and place on plate.
  2. Heat a small amount of oil on medium heat in a  large deep frying pan or wok.
  3. Add ground turkey and chives, and cook until the meat  is fully cooked.
  4. Remove meat from pan/wok & set aside  in a large bowl.
  5. Add a little more oil to the pan/wok and cook the potatoes on medium heat until tender.
  6. Remove potatoes from pan and combine them with the ground turkey in its bowl.
  7. Allow to cool for approximately 10 minutes, and then top each plate of greens with  even portions of the ground turkey/potatoes mixture.
  8. Arrange the mushrooms and tomatoes around the perimeter of the salad. Top with black olives.
  9. In a small bowl, whisk the following together to create the dressing: olive oil, balsamic vinegar, basil, honey,  sea salt & pepper.
  10. Serve salad with the dressing in a carafe, & dig in!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.

“Scrambled” Veggie and Apple Autumn Stir-fry

Scrambled Veggie and Apple Autumn Stir-fry

Scrambled Veggie and Apple Autumn Stir-fry

Two of my favorite greens  – asparagus and broccoli – made the Produce Geek’s pick list this week. And so did Fuji apples (sweet and firm and at their peak right now!). In just 30 minutes, I combined all three – along with sliced white mushrooms and farm fresh, protein-packed eggs – into a hearty autumn vegetarian stir-fry. Accented by a zingy cider-based sauce, this combo is sure to chase the chill away from those brisk fall days.

Vegan version: Substitute the eggs with pintos or kidney beans for your  protein-punch.

Gluten Conscious: No gluten here! )

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Asparagus – 3 cups, cut into 2-3 inch long pieces

    Raw materials for Scrambled Veggie and Apple Autumn Stir-fry

    Raw materials

  • Broccoli – 3 cups, chopped into bite-sized pieces
  • Fuji apples – 1 1/2 cups chopped into small pieces

Other ingredients…

  • White mushrooms – 4 cups, sliced
  • Eggs – 8 whole, broken into a medium-sized bowl
  • Olive oil – 1/3 cup (plus 1 Tbsp for prepping pan)
  • Apple cider vinegar – 1/3 cup (preferably raw)
  • Apple cider – 4 Tbsp
  • Sea salt – 1/2 tsp
  • Cayenne pepper – 1/2 tsp
  • Brown rice – 2 cups (optional)

 Get cooking…

  1. Warm 1 Tbsp Olive oil in an extra large deep frying pan or wok on medium heat.
  2. When hot, add broccoli and asparagus. Stir often and cook until slightly tender  (approximately 10 minutes).
  3. Add mushrooms and stir until they no longer look raw (approximately 3 – 5 minutes).
  4. Lower heat to medium-low, add eggs and stir until all are cooked and mixed throughout the vegetables.
    • Prepare the sauce in the meantime – In a small bowl, whisk together olive oil, apple cider vinegar, apple cider, sea salt & cayenne pepper.
  5. Pour sauce on top of the stir-fry and stir until evenly distributed.

Serve by itself or over brown rice – savor the fall flavors!

Makes 4  servings – Eat well!

Nuts & Berries Salad with Sweet Basil Vinaigrette Dressing

Nuts & Berries Salad with Sweet Basil Vinaigrette-8.31.2011

Nuts & Berries Salad with Sweet Basil Vinaigrette Dressing

“Hmmmm…” is what I initially said to myself as I reviewed the Produce Geek‘s buying advice this week. Some delicious produce, but not too much that I immediately recognized as ideal stir-fry or salad ingredients. BUT then the bolt of lightning hit!

With red raspberries on the Produce Geek’s pick list this week, what could be better than a salad that features their summer flavor with hearty walnuts? “Nuts & Berries” – a perfect combination. Placed on a bed of hearty lettuce with baby portabella mushrooms and surrounded by baby carrots (also among the Produce Geek’s recommendations), this salad is simple & simply divine with my Sweet Basil Vinaigrette Dressing.

This salad is vegan, vegetarian & gluten-free. But that doesn’t mean that meat-eaters won’t love it, too!

 

 

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Red raspberries – 1/2 cup

    Raw materials for the salad

    Raw materials for the salad

  • Baby carrots – 6 cut into half lengthwise

Other ingredients…

Amounts are PER SERVING

  • Red leaf lettuce – 1 cup, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Baby portabella mushrooms –  3/4 cup, sliced
  • Walnuts pieces – 1/4 cup, shelled (obviously!)

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Olive oil – 1/4 cup + 3 Tbsp (high quality for the best taste)
  • Balsamic vinegar – 3 Tbsp
  • Orange juice – 1/8 cup
  • Honey (I prefer raw, but regular will do) – 1 Tbsp
  • Basil – 1 tsp
  • Sea salt – 1/4 tsp
  • Fresh ground pepper – 3-4 cranks of the grinder or to taste
Get cooking…
  1. Place lettuce on plate.
  2. Top with baby portabella mushrooms in center.
  3. Add raspberries and walnuts on top of the mushrooms.
  4. Arrange baby carrots around the perimeter of the plate.
  5. Create the dressing:
    1. Put all dressing ingredients into a medium bowl.
    2. Whisk until completely blended.
    3. Pour dressing into individual sauce cups or ramekins.
  6. Serve up the salad & dressing and enjoy!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.

Basil Balsamic Vinaigrette Chicken Stir-fry (perfect with – or without – pasta)

Produce Geek's picks prepared

Basil Balsamic Vinaigrette Stir-fry Features Chicken and Produce Geek's Picks

A perfect complement to whole grain pasta – or served all by its lonesome – this chicken stir-fry combines several of the Produce Geek’s weekly picks with olive oil, balsamic vinegar, basil & pine nuts to give it a delicious Mediterranean disposition.  Even more perfetto with just a sprinkle of grated parmesan as the finishing touch.

Vegetarian/vegan version: Substitute kidney beans for the chicken and (vegans) nix the idea of the parmesan.

Gluten Conscious: Serve it up with gluten-free pasta or simply on its own (my personal favorite!)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Vine ripe tomatoes – 3 cups, chopped
  • Green pepper (preferably organic) – 3 cups, chopped

    Raw materials for this week's stir-fry

    "Raw" Materials for this Week's Stir-fry

  • Garlic – 3 cloves, minced
  • Lime – 1/2 of a whole

Other ingredients…

  • Shallots – 1/2 cup, diced
  • Broccoli –  4 cups, chopped
  • Chicken breast tenderloins – 1 pound
  • Whole grain pasta – 4 cups, cooked
  • Pine nuts – 1/2 cup
  • Olive oil – 1/3 cup
  • Balsamic vinegar – 1/4 cup
  • Honey – 2 Tbsp
  • Basil – 1 Tbsp
  • Sea salt – 1/2 tsp
  • Fresh ground black pepper – 4 dashes
  • Grated parmesan – about 1/2 cup to be shared & served on the side

Get cooking…

  1. First, prepare the stir-fry sauce.
    1. Whisk together the 1/3 cup olive oil, balsamic vinegar, honey, basil, sea salt & pepper in a small bowl.
    2. Set aside.
  2. Warm approx. 1 Tbsp of olive oil in an extra large deep frying pan or wok on medium heat.
  3. When hot, add garlic & shallots until they start to brown.
  4. Add chicken tenderloins and stir until cooked thoroughly.
  5. Remove ingredients from the pan/wok, set aside and keep warm.
  6. Add another 1 Tbsp of olive oil to the pan/wok and add green pepper, broccoli & tomatoes.
  7. On medium heat, stir until green pepper and broccoli start to turn tender (approximately 10 minutes).
  8. Add the stir-fry sauce, chicken/garlic/shallots, & pine nuts.
  9. Squeeze 1/2 lime into the pan/wok and stir until all ingredients are evenly distributed.
  10. Serve over pasta with grated parmesan cheese on the side.
Makes 4  servings – Buon Appetito!
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