Tag Archives: olive oil

Chilled Strawberry Soup

11 Sunday May 2014

Posted by in Easy, Entertaining, Healthy, Smoothies & Shakes, Soups, Vegetarian

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strawberry soupIs this one of the weirdest things you haver ever heard of? Strawberry…soup? Ok, it’s probably not the weirdest thing…but still. Not your everyday soup. However, this soup is quite tasty and I highly recommend making it under several different circumstances:

  1. It’s sweltering hot outside and you want something chilled and refreshing.
  2. You are hosting a fancy summer soirée and want to look creative and awesome.
  3. If Gazpacho (aka cold tomato soup, ugh) just isn’t your thing.
  4. There are tons of strawberries in your kitchen, and you are looking to do something “different”.
  5. You are hosting a “ladies only” event…This doesn’t really strike me as a soup a lot of dudes would be into. I’m thinking bridal shower, mother’s day brunch, baby shower…However, maybe not baby shower, since this soup has WINE in it. Which brings me to…
  6. GIRLS WINE WEEKEND. This really doesn’t have to be soup, it can pretty much be a smoothie and the best way to start a wine-filled weekend…A totally healthy breakfast alternative to mimosas or Bloody Mary’s…Because why not be smart when boozin, better to stick with one type of alcohol all day!*

So now that it’s clear I am very excited about the Riesling in this soup, I feel it’s best to put a disclaimer out there that in about a month I will be doing a day in NAPA for a joint Bachelorette party with my favorite girls! Since moving I miss everyone terribly, and I booked my flight pretty much the second the dates were set in stone. For whatever ridiculous reason, making this soup made me reallyreallyEXTRA excited for the upcoming girls wine weekend.

Strawberry Soup

*Drink responsibly. It is recommended to eat something with your breakfast booze, like a f*ckin bagel.

Recipe
Chilled Strawberry Soup
adapted from Southern Living
makes about 4 cups

Ingredients

  • 3 cups fresh sliced strawberries, washed with stems removed
  • 1 cup nonfat plain Greek yogurt 
  • 1/2 cup Riesling or other sweet white wine
  • 1/3 cup sugar
  • Garnishes: olive oil, freshly ground pepper, sliced fresh strawberries, fresh mint and/or basil

Directions

  1. Process 3 cups sliced fresh strawberries, Greek yogurt, Riesling, and sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Cover and chill 2 hours. Garnish with a drizzle of olive oil, freshly ground pepper, chopped fresh mint, and sliced fresh strawberries.

 

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Spicy Garlic Green Beans

18 Wednesday Dec 2013

Posted by in Bloggerific, Easy, Entertaining, Healthy, Side Dish, Vegetarian, Weeknight Meals

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Spicy Garlic Green Beans

I have a hard time with green beans. They have so much potential, but many of the recipes I see out there are uninspiring. Hello, green bean casserole (gross). The best green beans I have are usually at restaurants – namely, Din Tai Fung. So simple, but they are just cooked and seasoned so perfectly and man…I think I could eat them everyday.

When I found this recipe on What’s Gaby Cooking it was everything I wanted – simple, quick, easy, and looked damn near close to the deliciousness I have experienced while dining out.

Aaand yep – no disappointments here! I threw this dish together in minutes and had it alongside a simple chicken stir fry. It’s addicting – but that’s ok because it’s guilt-free! I really don’t know if I will ever make any other green bean dish again!

Spicy Garlic Green Beans

Recipe
Spicy Garlic Green Beans
barely adapted from What’s Gaby Cooking
serves about 4 as a side dish

Ingredients

  • 1 pound green beans, ends trimmed
  • 2 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 1 shallot, thinly sliced
  • 1 tablespoon red pepper flakes (less if you aren’t that into spicy)
  • squeeze of lemon juice (about 1-2 lemon wedges)
  • flaky salt and lemon zest to garnish

Instructions

  1. Bring a large pot of water to a boil.
  2. Add the green beans and cook for 2 minutes. Drain the green beans and set aside.
  3. In a large heavy bottom skillet, heat the olive oil over medium high heat. Add the shallot, garlic and red pepper flakes and sauté for 2 minutes until the garlic becomes fragrant. Add the green beans and mix everything together, making sure the garlic and shallots are evenly distributed amongst the green beans.
  4. Squeeze lemon juice over green beans, season with salt and the lemon zest and serve immediately.

Meatless Monday | Lemon-Chive Farfalle

25 Monday Nov 2013

Posted by in Bloggerific, Easy, Main Dish, Meatless Monday, Pasta, Sauces, Vegetarian, Weeknight Meals

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Lemon Chive Farfalle

I think if I had an ultimate comfort food dish…this might be it. A creamy, yet light pasta dish that is perfect with a glass of white wine…that is exactly what I want when I’m in need of a little comfort after a hard day!

Lemon Chive Farfalle

This dish also comes together in no time and it’s best to eat it immediately – so make it when you’re hungry!

Lemon Chive Farfalle

Lemon Chive Cream Sauce

Feel free to add meat to this dish – chicken, bacon, pancetta, shrimp, whatever! It packs plenty of flavor as a meatless version though, and for Meatless Monday this pasta is excellent! Plus, Mondays are hard, and this is when I usually am in dire need of some comfort food…

Lemon Chive Farfalle

Recipe
Lemon-Chive Farfalle
adapted from Simply Scratch
Serves 4 as an entrée, 6-8 as a side

Ingredients

  • 1 pound Dried Farfalle Pasta (or any pasta you wish – I am partial to the bow-tie version for this sauce)
  • 2 small or 1 medium Shallot, diced small
  • 1-2 tbsp Olive Oil
  • 2 tsp Flour
  • 1/2 cup Dry White Wine (such as sauvignon blanc or pinot grigio)
  • 1 cup Heavy Cream
  • 1/4 cup Fresh Chives, Chopped
  • 1 tbsp Lemon Juice, freshly squeezed
  • 1/2 tsp Kosher Salt (or more to taste)
  • 1/2 tsp Fresh Ground Black Pepper (or more to taste)
  • 1 tsp Fresh Lemon Zest
  • 1/2 cup Grated Pecorino, Parmesan, or Romano Cheese

Directions

Prepare the pasta according to package directions, reserving a cup of pasta water. Meanwhile, sauté the diced shallots in olive oil over medium heat for 3-4 minutes. Once the shallots have softened, sprinkle with two teaspoons of flour and cook for one minute. Stir in white wine until flour is dissolved and bring to a simmer. Then reduce heat to medium-low and add heavy cream, lemon juice, salt and pepper. Add the chives to the sauce right before you are ready to add the pasta. Grate a teaspoon of lemon zest and 1/2 cup Parmesan over the pasta and toss with the sauce. Thin out with a little of the reserved pasta water, if desired. Divide among plates and garnish more Parmesan. This dish is best served immediately.

Crispy. Fried. Goat Cheese.

04 Friday Jan 2013

Posted by in Appetizers, Entertaining, Events, Salad, Side Dish

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Goat Cheese is already so good on it’s own…I never thought it could possibly get better.

goat cheese

But it does.

goat cheese

In fried Cheese form.

goat cheese

It really tastes amazing on a salad (like this kale salad), and this way you can categorize your meal as “healthy.” But I won’t judge you if you choose to just eat these by themselves…with a big glass of Sauvignon Blanc. Or eat these for breakfast. I don’t care. Just make them. But please, don’t burn yourself while dropping the goat cheese discs in the hot olive oil, I pretty much burnt off my fingerprint since I got a little too excited. The things we learn while making delicious meals.

goat cheese

Recipe
Crispy Fried Goat Cheese

adapted from The Hungry Mouse

  • 16 oz. goat cheese log
  • 1 cup panko bread crumbs
  • 2 tsp. dried parsley
  • 1 tsp. dried thyme
  • 1/2 tsp. granulated garlic or garlic salt
  • 1/2 tsp. crushed black pepper
  • pinch of kosher salt
  • 2 eggs, beaten
  • 1/2 cup of flour (I used whole wheat flour)
  • olive oil

Yields about 8 pieces of fried goat cheese, depending on how thick you cut the cheese.

Directions

  1. Chill goat cheese in freezer for 15 minutes or until firm enough to slice without crumbling.
  2. While your cheese is chilling, put the panko in a medium-sized bowl. Add the parsley, thyme, garlic, pepper, and kosher salt. Stir to combine well.
  3. Crack the eggs in a bowl. Beat to scramble them. Line a sheet pan or plate with wax or parchment paper. Put the flour on a plate or in a shallow bowl. Now your dredging station is ready: panko mixture, flour, and eggs.
  4. Slice & bread the cheese. Grab your cheese out of the freezer. Slice it into 1/4 – 1/2-inch pieces. Use a sharp knife. Wipe the knife off with a warm, wet paper towel in between cuts. Your slice may crumble a little. If it does, just squish it into a rough round shape and keep going.
  5. Put the cheese in the flour. Flip it gently to coat on both sides.
  6. Drop the floured cheese into the beaten egg. Flip it gently to coat with egg on both sides.
  7. Lastly, put it into the seasoned panko breadcrumbs. Flip it to coat on both sides.
  8. Put it on your lined pan or plate.
  9. Repeat with the rest of the cheese. You could do this maybe an hour ahead of time and keep them in the fridge.
  10. Fry the cheese. Put a little olive oil in a nonstick pan. Use just enough to coat the bottom of the pan. Set it on the stove over high heat. When the oil shimmers, you’re ready to fry.
  11. Grab one of your slices of breaded goat cheese. Set the cheese down gently in the hot oil. It should start to bubble around the edges immediately. Repeat with the rest of the cheese. Depending on the size of your pan and how many pieces you’re frying, you might need to fry in batches so you don’t crowd the pan. Do not crowd the pan…give the cheese room to fry!
  12. Keep an eye on your cheese…it cooks fast. When the cheese is brown on the bottom (this will happen very quickly), flip it over carefully with a spatula.
  13. When it’s brown on the second side, remove the cheese from the pan, and transfer to a paper towel lined plate. If you’re fying a lot of cheese, keep them warm in a 150 F oven.
  14. Serve and enjoy!

Kale Cherry & Pecan Salad

12 Wednesday Dec 2012

Posted by in Easy, Entertaining, Healthy, Main Dish, Salad, Side Dish, Uncategorized, Weeknight Meals

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photo 3

This recipe will definitely be filed under the “fancy dinner salads” category. It’s simple, yet elegant…and tasty! I have never really liked kale…but I found some “baby kale” at the store and just went for it…There seems to be a lot of different types of kale out there, and I am by no means an expert, so please, if you know more, enlighten me…

photo 4

I seriously can’t wait to eat this salad again (most likely for lunch tomorrow) and I’m wondering if I will like kale any other way…the pairing with the goat cheese, cherries, and dressing is just perfect.

Kale Salad

Kale Cherry and Pecan Salad

makes 4 small or 2 large servings

adapted from The Smitten Kitchen Cookbook

for the salad:

  • 5 ounces (entire package pictured above) baby kale
  • 4 ounces (about 4 medium-large) radishes
  • 1/2 cup dried cherries
  • 1/3 cup candied pecans, you can coarsely chop, but I kept them whole
  • 2 ounces soft goat cheese, chilled and crumbled
  • salt and pepper for topping
  • for the dressing:
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons white wine (or apple cider) vinegar
  • 1 tablespoon smooth Dijon mustard
  • 1 1/2 teaspoons honey
  • salt and pepper to taste

Wash kale and allow it to dry by spreading it out on a paper towel. Tear kale into bite sized pieces and place in a large salad bowl. If you are using baby kale, you can keep them whole if you like. Thinly slice radishes and add to the bowl.  Add the dried cherries, candied pecans, and goat cheese crumbles.  Sprinkle with salt and pepper.

To make the dressing, in a small bowl whisk together olive oil, vinegar, mustard, and honey.  Whisk until smooth and the oil is well incorporated into the mixture.  Drizzle the dressing over the salad and toss together insuring that all of  leaves are coated in dressing.  The salad is delicious to eat immediately, but is even better after its rested for 20 minutes, allowing the leaves to become tender.

photo 2

Favorite Salad Dressing

16 Friday Nov 2012

Posted by in Easy, Entertaining, Healthy, LuLu's Classics, Main Dish, Salad, Sauces, Side Dish, Weeknight Meals

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This is THE salad dressing. It goes great on just about any kind of salad. I cannot tell you how many times I have dug through my email, trying to find the recipe that my mom has sent me on numerous occasions. It is so easy to make, very few ingredients, yet for some reason I cannot memorize this recipe for the life of me! Let’s hope this post helps it sink in more. I’m just relieved that now that I’ve posted it I’ll have easier access to it!

The classic salad for this dressing is a combination of pear, toasted walnut, and bleu cheese. Grilled chicken on top makes it a complete meal (if you aren’t vegetarian).

Last night, I didn’t quite have all of those ingredients, but I was close enough, and it was just as delicious: Asian Pear, candied pecans, and goat cheese, with the dressing drizzled on top. Honestly one of the most delicious and satisfying salads you can have!

Recipe
Honey Mustard Vinaigrette
Makes enough for a salad that serves 2-4 (depending on if entree size salad or side salad)

Ingredients

  • 3 Tablespoons Olive oil
  • 1 Tablespoon apple cider vinegar
  • dash Salt
  • dash Pepper
  • Squirt of honey mustard
  • Squirt of honey

VARIATIONS:

  • Use dijon mustard or grainy mustard instead of honey mustard.
  • Add a clove of minced garlic if you are feeling a little more zesty!

Add olive oil, apple cider vinegar, salt, and pepper to a bowl. whisk until combined. While whisking, add in a squirt of honey (at least a tablespoon) continue whisking and add a squirt (again, about a tablespoon) of honey mustard. You can add more honey or mustard to taste. I used French’s Honey Mustard, although other brands will work. Just make sure it is REAL honey mustard, not the lighter colored kind you find at some fast food restaurants.

Lemon Dijon Vinaigrette

12 Monday Nov 2012

Posted by in Easy, Healthy, Salad, Sauces, Uncategorized, Weeknight Meals

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A perfect impromptu meal: Grilled Chicken with an arugula salad. The Lemon Dijon Vinaigrette perfectly pulls it all together.

Seriously, why does anyone buy salad dressing from the store? One of the most simple and satisfying dinners, made on a whim.

Recipe

Lemon Dijon Vinaigrette

From Barefoot Contessa

Ingredients

  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 11/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Experiments worth elaborating on: Gnocchi with Avocado Pesto

23 Thursday Aug 2012

Posted by in Chicken, Easy, Main Dish, Pasta, Sauces, Uncategorized, Weeknight Meals

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gnocchi with avocado pesto

I think I have to call this an “experiment” because there is more I want to do with this recipe in the future – it’s definitely something you can elaborate on. Like several other recipes on this blog, I got this one from Oprah’s “Recipes to Commit to Memory” article from March 2012. It’s not really a recipe, no measurements or anything, you just kind of throw it together. I didn’t think this was going to turn out that well (I’ve had some interesting pesto experiments in the past) but it was great! I really can’t wait to try to improve on it even more in the future.

Gnocchi with Avocado Pesto

Rough Recipe – Gnocchi with Avocado Pesto

From O Magazine

 

Ingredients

  • 2 ripe avocados
  • 2 cups loosely packed basil
  • handful of any nut (I used almonds, but next time I will try walnuts or pine nuts)
  • splash of lemon juice
  • drizzle of olive oil
  • water, as needed
  • salt/pepper
  • store bought gnocchi

In a food processor or blender, combine 2 ripe avocados with 2 cups loosely packed basil, a handful of any nut, a splash of lemon juice, and a drizzle of olive oil. Blend until smooth, adding water as necessary. Season with salt and black pepper, then toss with cooked store-bought gnocchi.

In the future, I think I will add grated parmesan to the pesto and see how that fares. This time around, I just added the grated parmesan over the finished dish and it was totally necessary. I also added some chicken sauteed with onions and tomatoes, which also added a little more flavor and protein.

Sweet Potato Hummus

17 Sunday Jun 2012

Posted by in Appetizers, Bloggerific, Easy, Entertaining, Healthy, Side Dish

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After making this, I doubt I will ever buy store bought hummus again. It is far too easy to make your own, and far more satisfying! Spicy Sriracha really takes this recipe up a notch. It doesn’t make the hummus super spicy, but it balances the sweet potato and other flavors in this hummus.

Recipe
Sweet Potato Hummus
(Makes about 4 cups hummus, recipe originally from Power Foods)

  • 2 medium sweet potatoes, peeled and diced
  • 1 can garbanzo beans (15.5 oz), rinsed until no foam appears and then drained well
  • 1/4 C fresh squeezed lemon juice
  • 1/8 C tahini sauce (can use up to 1/4 cup, I liked it with a little less)
  • 2 T extra virgin olive oil, plus more for drizzling on top of hummus
  • 2 tsp. ground cumin
  • 1/2 tsp. minced garlic
  • salt, fresh ground black pepper, and SRIRACHA to taste
  • water for thinning, 2-4 T
  • 1/2 tsp. paprika or Sumac for garnish (optional)
Peel sweet potatoes and cut into small cubes.  Place in microwave-safe bowl, cover with vented lid or cling wrap, and microwave on high until sweet potatoes are soft.  (About 10-12 minutes).
While sweet potatoes cook, drain garbanzo beans into a colander placed in the sink and rinse with cold water until no more foam appears.  Let garbanzos drain.
Put cooked sweet potatoes, garbanzo beans, lemon juice, tahini, 2 T olive oil, ground cumin, garlic, salt, and pepper into food processor bowl, with processor fitted with steel blade.  Process until the mixture is fairly smooth, about 2 minutes, scraping down the sides of bowl a few times.  If the mixture seems too thick, thin with a few tablespoons of water until it is the consistency you want. Add a squirt of sriracha to spice things up a bit. Taste for seasoning and add more salt and/or pepper if desired.
Serve at room temperature or chilled , with a drizzle of olive oil and a sprinkling of paprika if you wish.  Taste great with rice crackers, whole wheat pita triangles, veggie dippers, or whole grain chips.  Hummus will keep in the fridge for at least a week.

Sweet Potato Hummus with rice crackers and veggie dippers

Asparagus with Mustard Vinaigrette

06 Wednesday Jun 2012

Posted by in Easy, Grilling, Healthy, Sauces, Side Dish, Weeknight Meals

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Easy enough to make for a beach BBQ, and almost too elegant for paper plates…

I remember back in the day when I hated asparagus (there was a point in my young age when I pretty much hated everything except for toast and milk). The day I finally decided to man up and give them another shot was a new beginning. My aunt made the super skinny spears with just a little olive oil and salt and pepper, and everything changed.

I realized this vegetable wasn’t the devil, and not only were they good with just a little EVOO love, there were so many other asparagus recipes out there! I still refuse to buy asparagus if they are really thick…maybe I am an asparagus snob.

This recipe is pretty standard – cook the asparagus in whatever way works for you, then pile on this amazing mustard sauce. The sauce will go well on other things too – pork, chicken, fish, etc….but it is really damn good on asparagus.

RECIPE

Asparagus With Mustard Vinaigrette

  • 1 1/2 pounds large or medium asparagus
  • 1 small shallot, finely diced
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • 2 tablespoons Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon finely cut chives.

1. Snap off and discard the tough bottoms of each asparagus spear. If using large, thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.

2. Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.

4. Heat grill to medium. Brush olive oil on asparagus, and grill until tender, about 6-10 minutes depending on your grill. If you do not have a grill: In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.

5. To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Sprinkle with chives if you wish.

Yield: 4 to 6 servings.

Adapted from the New York Times.