Ingredient: extra-virgin olive oil
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Red Chili Oil
Servings Ingredients- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons crushed red pepper flakes.
Instructions- Heat the olive oil in a small saucepan for a couple of minutes--until it is about as hot as you would need it to saute some onions, but not so hot that it smokes.
- Turn off the heat and stir in the crushed red pepper flakes.
- Set aside and let cool, then store in refrigerator.
- Bring to room temperature again before using.
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Chicken Marinade
Servings Ingredients- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 cup white wine
- 3-4 garlic cloves, crushed
- 1 tablespoon dried parsley, crushed
- 1 teaspoon herbs de provence or Italian seasoning
- 1 teaspoon black pepper
Servings Ingredients- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 cup white wine
- 3-4 garlic cloves, crushed
- 1 tablespoon dried parsley, crushed
- 1 teaspoon herbs de provence or Italian seasoning
- 1 teaspoon black pepper
Instructions- Combine all ingredients in a container.
- If time is an issue, all ingredients except the oil can be combined ahead of time and stored in the refrigerator a few days.
- Add the oil right before using.
- Making your own marinade reduces exposure to hydrogenated oils and trans fats, preservatives, artificial flavorings and natural flavorings which could mean MSG.
To use for chicken:- Remove skin and fat from chicken pieces.
- This reduces the polycyclic aromatic hydrocarbons (PAH), a known carcinogen, when grilling.
- Place in the marinade container and coat well.
- Marinate at least 2 hours or longer.
- Remove chicken from marinade and place chicken on grill or broil.
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Tomato Vegetable and Garlic Rice Salad
Servings Ingredients- 1 cup brown rice, cooked and cooled
- 1/3 cup extra-virgin olive oil
- 2 tablespoons Grapeseed Veggenaise optional)
- 1-2 fresh organic tomatoes, or a handful of grape tomatoes
- 2 stalks of celery, diced
- 2 stalks of green onion, cut thin
- 1 medium carrot, shredded
- 2 cloves garlic
- 2 teaspoons basil
- juice of half a lemon
- Pink salt and black pepper
Servings Ingredients- 1 cup brown rice, cooked and cooled
- 1/3 cup extra-virgin olive oil
- 2 tablespoons Grapeseed Veggenaise optional)
- 1-2 fresh organic tomatoes, or a handful of grape tomatoes
- 2 stalks of celery, diced
- 2 stalks of green onion, cut thin
- 1 medium carrot, shredded
- 2 cloves garlic
- 2 teaspoons basil
- juice of half a lemon
- Pink salt and black pepper
Instructions- Combine the cooked rice with the olive oil and other ingredients except the tomatoes.
- Blend together well.
- Add tomatoes and fold in.
- Chill before serving.
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Stephen’s Vegetarian Lentils
Servings IngredientsServings IngredientsInstructions- In a large pot, heat the oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes.
- Stir in the garlic and cook for 1 minute.
- Add the lentils, broth and wine; bring to a boil.
- Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 30 minutes.
- Season with salt.
VARIATION:- Vegetarian Lentils and Quinoa with Mushrooms and Spinach
- To make this, I just placed a some lentils in a large skillet and stirred them together with cooked quinoa, sliced shiitake mushrooms and frozen spinach (I would have preferred fresh if it had been sitting in my fridge).
- To heat it all through without sticking to the skillet, I added enough liquid (in my case, water, but you could also use broth) to loosen it up without making it soupy.
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Red Potato Salad
Servings Ingredients- 4 medium red potatoes
- 2 green onions
- 1/3 cup red cabbage, diced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- lettuce leaves
- pepper, (and sea salt to taste)
Servings Ingredients- 4 medium red potatoes
- 2 green onions
- 1/3 cup red cabbage, diced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- lettuce leaves
- pepper, (and sea salt to taste)
Instructions- Cook the washed whole potatoes in a large pot with enough water to cover until fork tender.
- Cut the green onions, thinly.
- After allowing the potatoes to cool, cut them into 1/2 inch cubes.
- In a large bowl, mix the potatoes with green onions and cabbage.
- Pour the vinegar into a small bowl, slowly whisk in the olive oil.
- Drizzle over the potato mixture and toss to coat.
- Eat 1/2 cut on a bed of lettuce.
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Cool Summer Cucumber Soup
Servings Ingredients- 1 cucumber, peeled and seeded
- 2 cups plain yogurt
- 1 clove garlic, minced
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons fresh mint, chopped, or fresh basil or parsley
- Juice of 1/2 lime
Servings Ingredients- 1 cucumber, peeled and seeded
- 2 cups plain yogurt
- 1 clove garlic, minced
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons fresh mint, chopped, or fresh basil or parsley
- Juice of 1/2 lime
Instructions- Chop the cucumber and put it into a blender with yogurt, minced garlic, olive oil, and lime juice.
- Mix until blended smooth.
- Add chopped mint and mix again.
- Pour into bowls to serve . Serves 2.