Ingredient: extra-virgin olive oil

  • Red Chili Oil

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    Red Chili Oil
    From Carmen Anderson
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. 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.
    2. Turn off the heat and stir in the crushed red pepper flakes.
    3. Set aside and let cool, then store in refrigerator.
    4. Bring to room temperature again before using.
  • Chicken Marinade

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    Chicken Marinade
    Servings
    Servings
    Instructions
    1. Combine all ingredients in a container.
    2. If time is an issue, all ingredients except the oil can be combined ahead of time and stored in the refrigerator a few days.
    3. Add the oil right before using.
    4. 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:
    1. Remove skin and fat from chicken pieces.
    2. This reduces the polycyclic aromatic hydrocarbons (PAH), a known carcinogen, when grilling.
    3. Place in the marinade container and coat well.
    4. Marinate at least 2 hours or longer.
    5. Remove chicken from marinade and place chicken on grill or broil.
  • Tomato Vegetable and Garlic Rice Salad

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    Tomato Vegetable and Garlic Rice Salad
    Instructions
    1. Combine the cooked rice with the olive oil and other ingredients except the tomatoes.
    2. Blend together well.
    3. Add tomatoes and fold in.
    4. Chill before serving.
  • Stephen’s Vegetarian Lentils

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    Stephen’s Vegetarian Lentils
    From Silvana’s Kitchen
    Instructions
    1. In a large pot, heat the oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes.
    2. Stir in the garlic and cook for 1 minute.
    3. Add the lentils, broth and wine; bring to a boil.
    4. Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 30 minutes.
    5. Season with salt.
    VARIATION:
    1. Vegetarian Lentils and Quinoa with Mushrooms and Spinach
    2. 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).
    3. 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.
  • Red Potato Salad

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    Red Potato Salad
    Instructions
    1. Cook the washed whole potatoes in a large pot with enough water to cover until fork tender.
    2. Cut the green onions, thinly.
    3. After allowing the potatoes to cool, cut them into 1/2 inch cubes.
    4. In a large bowl, mix the potatoes with green onions and cabbage.
    5. Pour the vinegar into a small bowl, slowly whisk in the olive oil.
    6. Drizzle over the potato mixture and toss to coat.
    7. Eat 1/2 cut on a bed of lettuce.
  • Cool Summer Cucumber Soup

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    Cool Summer Cucumber Soup
    From Leo Glland, M.D., The Fat Resistance Diet
    Course Soup
    Servings
    Course Soup
    Servings
    Instructions
    1. Chop the cucumber and put it into a blender with yogurt, minced garlic, olive oil, and lime juice.
    2. Mix until blended smooth.
    3. Add chopped mint and mix again.
    4. Pour into bowls to serve . Serves 2.