Meatless Friday....Mushroom and Spinach Quesadillas with Green Chili Olive Oil

For those of you observing Lent, this is a quick, tasty and filling dish.  For those of you who simply prefer not eating meat, this works well, too.

I never thought my family would easily adjust to going meatless several times a week, but since the pasta dishes, soups, and veggie meals I have been preparing don't leave them hungry, it has been a relatively easy transition.  Plates once filled with large portions of meat and starches  have been replaced with lighter meals that have fewer calories, fewer fats and fewer carbs.  And that's a good thing.

Mushroom and Spinach Quesadillas with Green Chili Olive Oil

1 Tablespoon Joe and Son’s Green Chili Olive Oil*
1 pound sliced mushrooms, cleaned and wiped

½ cup finely diced sweet bell pepper

2 cloves chopped garlic

1 cup frozen corn kernels, thawed

1 bunch fresh spinach, torn into small pieces

4 ounces of shredded Monterey cheese, divided into 2 ounce portions

4 slices fresh avocado

4 flour tortillas

salt and pepper

Heat the Chili Olive Oil in a large skillet. Raise heat to medium-high. Saute the mushrooms, bell pepper and garlic until tender and liquids have evaporated. Add the thawed corn and heat until the corn is hot.

Add the spinach, stir and toss until the spinach is slightly wilted. Remove from heat.
Season with salt and pepper to taste

Place the tortillas flat on a baking sheet.

Divide 2 ounces of the Monterey Jack cheese among the tortillas and sprinkle on ONLY half of each tortilla.

On each tortilla, top the same half with 1/4 of the vegetable mixture, add a slice of avocado and sprinkle the remaining Monterey cheese over the vegetable topping. Fold over to cover the filling.

Broil (about 2 minutes each side) until the tortillas are crisp and the cheese has melted.

Serve hot.

*I fixed this using the Green Chili Olive Oil; if you feel this would be too hot for your taste feel free to use Joe and Son's Chipotle Olive Oil instead for " strong warmth" rather than "heat".



Pasta with Asparagus and Zucchini

I love, love, love fresh asparagus. Right now it is very easy to find at our local markets so I find myself using it as often as I can in our meals. In our household, we're trying to establish a healthier lifestyle and we're eating more vegetables, more whole grains and less meat.  In fact, we've started "Meatless Mondays" as part of our routine.

Surprisingly enough, the meat eaters in the family have been very cooperative and, in fact, quite enthusiastic about these meals.

Give this one a try; I'm sure your families will enjoy it as well.

 

 

Pasta with Asparagus, Zucchini and Ricotta Cheese

 

 

1 lb. pasta ( I usually use Penne or Farfalle)
1 1/2 pounds asparagus
1 medium zucchini, sliced into thin rounds
2 cloves garlic
1 Tbsp. Joe and Son’s robust intensity Ultra Premium Olive Oil (Picual) 
1/4 tsp. salt
1/2 lb. ricotta cheese, warmed........ optional
1/2 cup freshly grated Parmesan cheese
Freshly grated black pepper or red pepper flakes

About 1/12 cups of Veloute Sauce prepared with chicken or vegetable stock.*

Preparation:

Bring a large pot of salted water to a boil. Cook the pasta until tender to the bite and drain.
Meanwhile, trim off the woody ends of the asparagus and cut the spears on a sharp diagonal into bite-size pieces.
Finely chop the garlic.
In a large frying pan, add the olive oil; warm to a medium heat. Add the cut asparagus and zucchini slices, sprinkle with the salt, and stir to coat with the oil. Cook over medium high heat, stirring frequently, until asparagus is just hot through and starting to turn tender, about 2 minutes. Add the garlic and cook, stirring, for about another minute. Add more salt, if you like, but remember, you'll be adding salty Parmesan cheese in just a moment.

Toss the pasta with the asparagus mixture, divide among pasta plates, and top evenly with the ricotta cheese, if you wish, and sprinkle with the Parmesan cheese

Pour about 1/3 cup of the Veloute Sauce over the pasta and garnish with black pepper or red pepper flakes.
　

* Veloute Sauce

2 Tablespoons Joe and Son’s Ultra Premium Olive Oil

2 Tablespoon flour

2 cups Chicken or Vegetable Cooking Stock, (I used Swanson’s)

Salt and fresh ground pepper to taste

Pour the Olive Oil into a medium sized sauce pan. Warm to a medium heat and add the flour to the oil. Lower the temperature and stir until the mixture is smooth. Gradually add 1 ½ cup of the stock and whisk while adding. Cook over low heat until the liquid becomes a sauce thick enough to coat a spoon. If it is too thick, add the remainder of the cooking stock. Season with salt and pepper. Set aside.

　

 

 

White "Cream" Sauce with Garlic Olive Oil

I'll bet you looked at the title of this entry and started adding up the calories, didn't you?  Well, if this were a true cream sauce, it would have a high carb and fat content.  This sauce is just as good but much healthier for you.

This sauce is called a Veloute Sauce and has several variations. Rather than using a cream as the liquid base, we are going to use cooking stock.  We can use chicken stock, seafood stock and if you like, vegetable stock.  If you have the time to make your own stock, then by all means do so.  But if you're pressed for time then feel free to use store bought...I've had great success with Swanson's.

I've made this sauce before with chicken stock and used it as a topping sauce for chicken filled crepes.  I also used it as a pasta sauce and as a sauce over steamed vegetables.

Last night I broiled some fish and it looked just too plain sitting on the plate so I made this sauce using seafood stock.  If you wish to do this, simply season the fish filet with a little salt, pepper and garlic powder and drizzle a bit of  Joe and Son's Extra Virgin Olive Oil on it and broil until done.



 

 

Veloute Sauce for Seafood

2 Tablespoons Joe and Son’s Garlic Olive Oil

2 Tablespoon flour

2 cups Seafood Cooking Stock, (I used Swanson’s)

Pour the Garlic Olive Oil into a medium sized sauce pan. Warm to a medium heat and add the flour to the oil. Lower the temperature and stir until the mixture is smooth. Gradually add 1 ½ cup of the seafood stock and whisk while adding. Cook over low heat until the liquid becomes a sauce thick enough to coat a spoon, about 10-15 minutes.  If it is too thick, add the remainder of the seafood stock.

I don’t salt before it’s done, because sometimes the seafood stock can be salty. And be aware that if adding capers later, that could add more of a salty taste as well.

At this point, you have a basic white seafood sauce with not much of a distinct flavor. I chose to add some drained capers, ½ teaspoon red pepper flakes, 1 teaspoon chives,
½ teaspoon dried rosemary and ½ teaspoon minced garlic.*

Taste for salt and pepper and add as needed.

When I plated the fish, I poured a little sauce over it and sprinkled it with some plain paprika for color.

* Feel free to season the sauce as you prefer…you could add Tarragon, Basil, Peppercorns, whatever strikes your fancy.





Marvelous Marinade

We all know that lean meats are healthier for us than those meats that have fat running through them.  We also know that lean cuts of meat tend to be tough and that's not very appealing. Well,  let me tell you that a good marinade can tenderize a tough piece of meat at the same time it flavors it.  This marinade can be put to many uses....you can use it to marinade beef or chicken cooked on the grill.  But it also makes a wonderful marinade for skirt steak used in fajitas.

Don't bother buying premade packages of fajita spices when you can put your own together in a jiffy and you'll know exactly what you're eating.

I'm going to leave it to you to select your favorite fajita toppings...sour cream, cheese, avocado, salsa, etc.   But, you can also serve the steak, peppers and onions over rice and it is mighty fine and you've cut out those extra calories.

 

 

 

 

Fajitas Recipe

                    Skirt steak, about 1 pound
                    3 medium onions, cut into thick slices
                    2 medium sweet bell peppers, assorted colors, cut into thick slices

             

 1/2  cup Joe and Son’s Persian Lime Olive Oil

1/2 cup Joe and Son’s 18 yr  Aged Balsamic Vinegar

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

2 teaspoons chili powder

1/2 teaspoon salt…or more, to taste

1 teaspoon smoked paprika

1 teaspoon brown sugar

1/2  teaspoon onion powder

1/2 teaspoon garlic powder

1/2  teaspoon cayenne pepper

1/4 teaspoon ground cumin

1/4 cup Joe and Son’s Persian Lime Olive Oil

                Combine the first 4 ingredients in a large measuring cup.

               Add the remaining dry ingredients and stir well to combine. 

Place the steak in a zip lock bag.  Reserve about 1/3 cup of the marinade and pour the remainder into the bag with the meat. Seal the bag.

Place the onions and peppers into another zip lock bag and add the remaining marinade. Seal the bag.

“Massage” the bags to make sure contents are well coated.
Place both the meat and vegetables in the refrigerate and marinade for 2 - 4 hours.

Cooking:

Pour the remaining ¼ cup of Persian Lime Olive Oil into a large skillet. Heat the oil to a medium/high temperature.

Meanwhile, remove the meat from the bag and allow the marinade to somewhat drain from the steak. Add the steak to the skillet; cook for about 3 minutes on each side and remove. Allow the meat to rest a few minutes before slicing it into thin slices...be sure to cut against the grain..the slices will be more tender cut that way.

In the same skillet, saute the onions and peppers, stirring often until the vegetables start to brown slightly but remain tender and crisp.

Using your favorite wrap, layer the meat, onions and peppers, add sour cream, grated cheese and avocado slices OR skip the sour cream, cheese and avocado and simply serve the steak and onions over rice.
　
　
　
　
　
　
　
　



Salmon En Papillote

Okay, we're done with indulging ourselves with our Valentine's Day dinners and chocolates.  Most of us probably threw caution to the winds and enjoyed meals that were likely too rich and too high in calories. So, it's time to get on track with healthier meals that will leave us full and satisfied.  We know being  hungry is the key to munching on the nearest available snack, but  adding lots of vegetables to a dish will fill us up and keep the hunger pangs away.

Normally, when I fix this dish I prepare it in the order stated in this printed recipe.  But I wanted to show you the amount of satisfying veggies that will help satiate your appetite, so I placed them on the piece of salmon, rather than under it.

Notice, too, that there is little clean-up involved in making this recipe.  And that's a good thing.

 



 

 

Salmon En Papillote

1 pound fresh Salmon, skin removed, rinsed and patted dry

8 cherry tomatoes, sliced and mashed with juices

5 scallions, diced

1 medium zucchini, sliced into thin strips

1 medium carrot, sliced into thin strips

2 small red potatoes, sliced into thin rounds

1 small mini bell pepper sliced into thin rounds

¼ teaspoon Joe and Son’s Chipotle Olive Oil OR cooking spray for prepping the foil

1 teaspoon Joe and Son’s Chipotle Olive Oil

1 teaspoon Joe and Son’s Sicilian Lemon Balsamic Vinegar

Salt and Pepper

Aluminum foil or Parchment paper for creating a cooking bag

Preheat the oven to 400 degrees.

Cut a piece of heavy duty aluminum foil about 12’ x 16” in size, or large enough to be able to hold the fish and veggies when completely sealed.

Place the foil on a flat surface. Spray, or coat with oil, the center of the foil paper.

Salt and pepper the potatoes, carrots and zucchini. Place in the center of the prepped foil or parchment paper.

Salt and pepper both sides of the salmon filet and place this on top of the vegetables.

Top the salmon with the scallion slices, the mashed tomatoes and the bell pepper rounds.

Drizzle the fish with the Chipotle Oil and Lemon Balsamic Vinegar.

Tightly fold and seal the foil to create a pouch, leaving some room for steam to accumulate within the pouch.



Place this on an oven proof tray and bake at 400 degrees for about 20 minutes. The vegetables will be cooked, but still a bit al dente.

Carefully open the cooking pouch and spoon the juices over the fish. Serve hot.

Don't Go "Bacon" My Heart

Is there anybody who doesn't love bacon?  Bacon is a great way to start off the day as part of breakfast.  It's wonderful in a salad or sandwich at lunch.  And it's certainly a good addition to meat dishes and vegetable dishes as well.  Now we're seeing it used in dessert recipes.

We're featuring a wonderful, new spread we have at Joe and Son's.

 

Just one taste, and you'll be hooked. 

NEW! Skillet Bacon Spread

Silly? Disgusting? Try, delicious! I too was skeptical when approached to try this "bacon jam," but after one taste, was sold. It's made from Niman Ranch bacon which is slow cooked with onions and balsamic vinegar until it has the consistency of chutney. I tried it on a cracker with blue cheese and arugula (I had three), but it can be used as a sandwich spread, on eggs or as a base for vinaigrette. It is available in Original and Fennel & Black Pepper for $10.95 at Joe and Son's Olive Oils.

Kale Salad with Bacon and Chocolate Balsamic Vinaigrette

6 ounces baby kale, washed
½ cup dried cranberries

½ cup crumbled blue cheese

½ cup toasted walnuts

4 ounces bacon, 4 strips

1 clove of garlic, minced

2 tablespoons Dark Chocolate Balsamic Vinegar

½ teaspoon each of fresh cracked pepper and sea salt

Place the kale in a serving bowl or individual salad plates. Top each with equal parts of blue cheese crumbles, toasted walnuts and dried cranberries. Preheat a frying pan over medium heat. Cut the bacon strips down the middle lengthwise, then cut crosswise to make bacon bits. (Kitchen shears make it super fast and easy.) Fry the bacon until crispy. Remove the pan from the heat and cool for about 3 minutes, (don’t drain the bacon, it’s part of the dressing). Add the minced garlic, stir to combine, and whisk in the salt, pepper and Dark Chocolate Balsamic Vinegar. Drizzle with the warm bacon dressing and serve immediately.

Skillet Bacon Jam on Toast Rounds with Fried Eggs

​2 toast rounds per person or English Muffin

2 tbsp Skillet Bacon Jam (available at Joe and Son's) per person

2 eggs per person

1 full pinch chopped herbs for garnish

For the toast rounds you can use brioche or halah, sliced and then cut into rounds, or even easier, half an english muffin. Toast the rounds to a light, crunchy brown color. Butter is optional. Heat the bacon jam and slather on the toast round, quantity to taste. Meanwhile, fry an egg, sunny side up with the edges of the white nice and crispy. Slide the egg on top of the bacon jam and garnish with herbs (chives, thyme, etc.) Season to taste with salt and pepper.​

Grilled Flank Steak with Bacon Balsamic Sauce

2 tablespoons triple peppercorns
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup Dark Chocolate Balsamic Vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves

Heat a stove-top grill pan or griddle greased with olive oil over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.

Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.

While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add Dark Chocolate Balsamic Vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add beef broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.

Shrimp Alfredo Over Beet Fettuccini

Tomorrow is Valentine's Day and traditionally we associate the day with Romance and going out to have a romantic meal.  But over the years, we realize that our dinner out hasn't quite lived up to our expectations.

The restaurants are crowded; the servers are rushed and many times our favorite dish has been replaced by a fixed menu.

So this year, we're staying home and fixing a romantic dinner that is sure to please us.
If you're thinking of doing the same thing, let me share the dish we'll be dining on. 

I selected Beet Fettuccini as the base of this dish because it's colorful and red and that's a Valentine color.  Don't you agree that this was a good choice?

 

Shrimp Alfredo Over Beet Fettuccini

Alfredo Sauce:
2 Tablespoons butter

1 Tablespoon Joe and Son’s medium Ultra Premium EVOO

1 Tablespoon flour

4 cloves garlic, pressed through a garlic press

1 ½ -2 cups half and half

1 ¼ - 2 cups good quality grated Parmesan Cheese

½ cup ricotta cheese

¼ cup Fresh Parsley, finely chopped

1 teaspoon Red pepper flakes, or to taste

Combine the butter and olive oil and add them to a medium sized pan. Raise the cooking temp to medium and add the flour to make a roux. Cook for 2-3 minutes until the mixture is smooth and golden in color.

Gradually add 1 ½ cups of half and half. Stir continuously as the sauce slightly thickens. Stir in 1 ¼ cups Parmesan cheese and continue cooking over low heat. Stir in the minced garlic, the parsley and the ricotta cheese.

Season with salt, pepper, and red pepper flakes. Add additional Parmesan cheese if desired and thin with extra half and half if needed.

　

Shrimp:
1 ½ pounds of raw shrimp, veins and tails removed

3 cloves garlic, sliced

1 Tablespoon Joe and Son’s medium Ultra Premium EVOO

Salt, pepper

Red pepper flakes

Add the EVOO to a medium sized saute pan. Add the garlic and cook for about 3-4 minutes over medium heat. Add the shrimp and continue to cook until the shrimp are done. Add salt, pepper and red pepper flakes to taste.

At this point, add the shrimp and the pan juices to the Alfredo Sauce and stir.

Plate the fettuccini, top it with the Shrimp Alfredo and add additional parsley.

Beet Fettuccini:
I used Pasta Mama’s Beet Fettuccini for this recipe. It cooks in about 2 ½ minutes and really tastes like homemade pasta. It can be purchased at Joe and Son’s Olive Oils in a 12 ounce package that would allow for 4 ample pasta servings.



Simple Vegetable Stir-Fry

We're still trying to eat healthier meals by decreasing the size of the meat portions on our plates and increasing the amounts of veggies we eat.  I'll admit this sounds easier than it sometimes is.  We have been eating less red meat and more chicken and seafood, so that's a good thing.  And we have become accustomed to serving ourselves meat portions the size of a deck of cards and that's a good thing, too.

This stir-fry dish, simple as it is, is quite good.  In fact, I once had guests over for dinner and served this as a side dish.  It was a casual, serve yourself meal and our friends were comfortable going into the kitchen for second servings.  As it turns out, this dish was popular and  there was no more left after several second helpings. 

One close friend asked if I would mind getting him another beverage so I got up and got it for him.  Turns out that was an excuse for him to eat what was left of the veggies off my plate while I was gone.  If that's not a testament to how good this is, I don't know what would be.

I like to  serve this with white rice and garlic shrimp or pieces of roasted chicken and then just toss them all together. But it is very good on its own.

 

Vegetable Stir-Fry

 

1/2 cup sliced scallions, white and green parts

3-4 cloves garlic, sliced thin

3/4 cup carrots, sliced on the diagonal

3/4 cup celery, sliced on the diagonal

3/4 cup bell pepper, sliced into matchstick strips

1 tablespoon Joe and Son's mild Extra Virgin Olive Oil  OR

      Chipotle Olive Oil if you like some heat to the dish

 

 

 Prepare the vegetables and set aside.

 Preheat the oil in a large saute pan and place all of the ingredients in the pan. 

 Cook over medium heat, stirring constantly, for about 9-10 minutes or until the carrots and bell pepper are tender, but not mushy.

 

Add salt and pepper to taste.  Serve hot.

 

Black Bean, Corn and Tomato Salsa

Tomorrow is the Big Game.  If you haven't yet planned on what you're serving to your guests or taking to someone's home...For goodness sake!!!!    What are you waiting for?


Okay, let me make your life easier by making a suggestion here.  This recipe makes an easy dip, salsa..whatever you want to call it.  But if you add cheese, avocado and sour cream along with some chunky pieces of cooked chicken then you have the filling for a sandwich wrap.

 

 



Black Beans, Corn and Tomato Salsa

　

3 Tablespoons Joe and Son’s Serrano Honey Vinegar

3 Tablespoons Joe and Son’s Chipotle Olive Oil *

1 Tablespoon Smoked Paprika

2 Tablespoons Palma Ceia Honey….may be purchased at Joe and Son’s Olive Oils store

2 cans of yellow corn, drained

2 cans of black beans drained and rinsed

½ cup of chopped fresh cilantro

½ cup finely diced celery

4-5 scallions, sliced and using the green and white parts

1 Tablespoon Lime Juice, or to taste

1 small red onion, chopped

1 red bell pepper, chopped

4 cloves garlic, finely chopped

Combine the Olive Oil, Vinegar and Smoked Paprika in a small bowl and whisk to emulsify. Add the honey and stir to combine with the oil and vinegar. Set aside.

In a large serving bowl, add the remaining ingredients and top with the salad dressing. Stir to coat the dry ingredients and serve with chips.

* Green Chili Olive Oil may be substituted for the Chipotle Oil if you desire a much hotter salsa.

If you prefer a less chunky salsa, feel free to mash some (about ½ of one of the cans called for) of the black beans with a potato masher. I’ve found that by doing this, the salsa “grabs” the chips better.

　



Chipotle Spiced Pecans

We all aware that the BIG GAME is being played this coming Sunday.  People will be watching from the stands, at bars or home with family and friends.

We've come to expect a lot from this game.  Not only do we expect to see a fantastic game played between two rival teams, we expect to be munching on good foods while we're watching.

This is an easy munching  recipe for nuts that will go over well with your crowd.  Though I'm posting the ingredients here, in the amount I used, feel free to adjust them to your taste.  You may prefer more sweetness or more "kick", so add more or less to your taste.  This is so easy you cannot mess up this recipe.



Chipotle Spiced Pecans

 

4 cups raw pecans

2 Tablespoons sugar

1/2 - 1 teaspoon chipotle chile powder

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

1 Tablespoon Joe and Son's Chipotle Olive Oil

1/2 teaspoon salt

 

Preheat the oven to 250 degrees.

Spread the pecans out in one layer on a large baking sheet with sides. Roast the pecans for about 10 minutes, stirring at about 5 minutes of roasting.

 

Meanwhile, in a small bowl,  combine the rest of the ingredients EXCEPT for the Chipotle Oil and salt.

 

Remove the pecans from the oven and place them in a large bowl. Add the sugar and spice mixture and stir to coat.  Now drizzle the Chipotle Oil over the pecans, stir to coat well and add salt to taste.  Stir once more.

 

Place the pecans on the baking sheet once again and roast  at 250 degrees for another 5 minutes.  Stir midway through and be careful they don't burn.

 

Cool and serve at room temperature.

 





Chicken Sliders With Fig Balsamic BBQ Sauce

I know you probably think that fixing a tray of sandwiches has to be time consuming, but this recipe proves  that is not true.  We're going to start off with the ultimate time-saver...rotisserie chicken. We're going to combine a few tasty ingredients in a sauce pan and after a few minutes we'll add the chicken and assemble the slider sandwiches. Folks, it just doesn't get any easier than this.

 

Again, good tasting food does not require a great deal of time to prepare, especially if you have top quality ingredients.

 

This is a great party food for the Gasparilla weekend and thinking ahead...it would be perfect for a Super Bowl Party as well.

 

 

 

 

 

 

 

 

20-MINUTE PULLED CHICKEN SLIDERS WITH FIG BALSAMIC BBQ SAUCE

1 cup Joe and Son’s Fig Balsamic Vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

salt and fresh cracked pepper

1 whole skinless rotisserie chicken, shredded (approx. 2 cups)

12 sliders mini buns

bread-and-butter pickle chips (optional)

Combine all the ingredients except chicken and pickles in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Add chicken to balsamic mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.

Spoon 3 tablespoons chicken mixture on bottom half of each bun; top each with 1 pickle chip and top half of bun.

Chipotle Hummus

Again, this is one of those recipes that is so simple to make that I hesitate to call it "cooking" when I prepare this. Even if you claim not to be able to even boil water, if you can slice garlic, open a can, and pour Evoo's and Balsamic Vinegar into a food processor, then you can master the preparation of this dip.

 

                    Chipotle Hummus​​

 

 

​3 15.5 ounce cans garbanzo beans, drained
1/3 cup Joe and Son’s Olive Oils Chipotle Extra Virgin Olive Oil
1/3 cup Joe and Son’s Oils Sicilian Lemon White Balsamic
1/4 cup Joe and Son’s Olive Oils Toasted Sesame Seed Oil
2 Large cloves garlic, diced
1 tablespoon ground cumin
1 teaspoon salt or to taste

Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve with pita chips or veggies.

Gasparilla Party Foods

For those of you in the Tampa, Florida area, this weekend is a time for celebrating the yearly Pirate Invasion of our city.  It's also a time for sharing good food.  You may either be having guests at your home or will be invited to a friend's home. There is no reason to stress out over what to prepare.  We're here to help.

 

Joe and Son's is closed this Saturday, 130/16, for the Gasparilla events.  If you need any of our EVOO's and Balsamic Vinegars for your food preparations, be sure to come in on Thursday or Friday to do your shopping.

 

The first recipe is for an easy salad that takes just minutes to put together.

    

 

Edamame and Brocolli Slaw with Honey Ginger Balsamic

​

1 14 oz. bag of frozen shelled edamame, (thawed)
1 red bell pepper, diced
2 scallions, sliced on an angle

1 12 oz. bag of brocolli slaw

1/4 cup Joe and Son’s Chipotle Olive Oil

1/4 cup plus 2 tablespoons Joe and Son’s Honey Ginger White Balsamic

2 tablespoons Joe and Son’s Dark Toasted Sesame Oil

2 tablespoons reduced sodium soy sauce

In a large bowl, toss together edamame, red bell pepper, scallions and brocolli slaw. In a jar with a tight fitting lid, pour Chipotle Olive Oil, Honey Ginger Balsamic, Sesame Oil and Soy Sauce. Replace lid and shake well until the dressing is well blended. Pour dressing over vegetables and toss to coat.


The next recipes are ones I've posted before, but they deserve another look.

Go back and look at the older posts on my Blog.

Raspberry and Chipotle BBQ Sauce   posted 5/13

Chicken Wings  posted 12/12

Balsamic Onion Jam  posted 12/11

Eggplant Marinara Sauce

I'm exploring new ways of eating and cooking.  Normally, our family meals have consisted of large portions of meat with a healthy serving of a vegetable, a starch and a salad. Nowadays, I'm trying very hard to cut down on the meat portions and increasing the vegetables on our plates.

However, my family isn't so sure they want to make the changes I'm telling them they (we) need to make, and since I'm the one in the kitchen it's fallen on me to make these new meals very tasty and filling.

I didn't plan this recipe ahead of time; I just had these vegetables on hand and decided to put them to good use.  My family loved this sauce and it tasted even better the next day.

Eggplant Marinara Sauce

2 Tablespoons Joe And Son’s Olive Oils Robust Extra Virgin Olive Oil…I used Organic Coratina

1 small eggplant, unpeeled and cut into 2" pieces, seasoned with salt and pepper

1 medium carrot, sliced into thin rounds

2 small zucchinis, washed, unpeeled and sliced into thin rounds

1 cup diced yellow onions

6 cloves garlic, minced

1 8 ounce can tomato sauce

1 16 ounce can diced  tomatoes and  the liquid

½ cup water

1 tablespoon capers, drained

¼ teaspoon dried red pepper flakes

½ teaspoon dried oregano

1 teaspoon sugar

Salt and pepper to taste

Pasta

 

Pour the EVOO into a large sauté pan and warm to a medium/high temperature. Add the eggplant and carrot slices and lower the temperature to medium.  Stir to evenly coat the pieces and cook for about 15 minutes until the vegetables become soft.  Remove from the pan and set aside.

In the same pan, add the zucchini slices.  Add a teaspoon of EVOO if the pan is too dry.  Stir and sauté over low heat for about 5  minutes.

Add the onions and garlic to the zucchini in the pan and continue to cook until the onions are transparent….about 12 minutes, or so.

Add the next 7 ingredients, in that order and cook over low heat for about 10 minutes.  Add the eggplant and carrots and salt and pepper to taste.

Cook over low heat for another 10 minutes.  Serve hot over Penne or Farfalle pasta or long pasta of your choice



Mushroom, Spinach and Roasted Bell Pepper Side Dish

We've been talking about ways to eat healthy without feeling food deprived. If we think about the meals  many of us grew up eating, we'll realize our meat servings were huge and way larger than the portion size recommended today.


It's not practical to think that you can weigh every food you put on your plate. What you can do, however, is learn to recognize what key portion sizes look like, so it will  help you know the right amount to serve yourself.

• Develop visual cues by matching portion sizes to familiar items.
  • A three-ounce serving of meat is the size of a deck of cards or a bar of soap.
  • A medium potato is about equal to a computer mouse.
  • A half-cup of rice would just about fill a regular-sized cupcake wrapper.
  • One ounce of cheese is about the size of four dice.

Eyeball food portions based on the amount of room they take up on a dinner plate. For example, on an 8- to 10-inch plate, half of the plate should be covered with vegetables, one-quarter with a starch like rice or a potato, and one-quarter with a protein.

Rather than focusing on the fact that we're cutting down on the size of the meat serving on our plate, let's focus on the delicious vegetables we are adding to our plates.

Tonight I did something a bit different  for dinner.  I fixed grilled pork chops, a vegetable side dish and included a tri-colored orzo pasta* as the carbohydrate.  But, I didn't serve myself a pork chop.  Instead my plate was filled with vegetables and orzo pasta.  I chose to combine the two to make a hearty, meatless "casserole" and I have to tell you it was delicious and very filling.  You might want to try doing this if you don't usually include meat in your diet.




 

 

 

 

Mushroom, Spinach and Roasted Bell Pepper Side Dish

 

¼ cup robust Joe and Son’s Olive Oils Extra Virgin Olive Oil…I used Organic Picual

2 pounds fresh white mushrooms, wiped clean and sliced

1 medium yellow onion, finely sliced

5-6 cloves garlic, minced

1 cup roasted red bell pepper, sliced into thin strips. Use jarred roasted peppers, drained, or roast your own.

3 ounces of fresh baby spinach leaves…washed and dried. (This is about 3 generous handfuls of spinach.)

½ teaspoon red pepper flakes

1 teaspoon Greek seasoning blend…I used Cavender’s Greek Seasonings in this recipe.

Salt and pepper

Additional teaspoon of Extra Virgin Olive Oil for drizzling.

 

Let me start off by saying I have an unorthodox way of cooking  fresh mushrooms. I place them in a large saute pan and cook them over low heat until they release their liquid and then I drain the pan. At that point I start my recipe.

In a saute pan, place the sliced mushrooms and cook over low heat for about 8- 10 minutes, stirring every couple of minutes or so, until the liquids are released. Drain the pan and return to the stove. Pour the Extra Virgin Olive Oil over the mushrooms and stir to coat them evenly. Cook for another 5 minutes. Add the onion and garlic to the pan and cook for about 10 minutes, stirring often. Add the spinach, roasted bell pepper strips, red pepper flakes and the Greek seasoning. Salt and pepper to taste. Cook for about another 5 minutes or until the spinach is wilted.

Drizzle with the remaining Olive Oil before serving.

Serve hot.

*I used 1 cup uncooked orzo and followed the package instructions. I drizzled the orzo with a little of the Hojiblanca EVOO.

　



Chickpea and Kale Soup

Part of the problem with trying to eat healthy is the size of our portions.  It's human nature not to want to feel hungry so we fill our plates with bountiful amounts and add extra calories when we do that.  So what we need to do is find foods that will fill us up and satisfy our appetites and at the same time not add lots of calories.

Soups will do that and especially if we include beans and greens as part of the recipe.

Chickpeas are are good source of protein and come with health benefits.  You really should consider them a must-have on your next grocery list.

 Here are three health benefits of chickpeas:

1. Hunger control: Chickpeas are high in fibre and protein, and they have a low glycemic index. This powerful combination can help control your weight. Enjoying as little as 1/2 cup (125 mL) of chickpeas daily can keep you feeling full -- and consuming fewer calories.

2. Cholesterol reduction: Including 3/4 cup (175 mL) of chickpeas in your diet each day can help lower LDL (bad) cholesterol levels, which reduces the risk of heart disease.

3. Versatility: Chickpeas can be used in salads, soups, curries, chilis and stews

Kale is the new "Queen of Green" and is tasty, nutritious and versatile.  It can be a used as a side vegetable, a salad ingredient or included in soups and stews.

 This soup combines these 2 healthy foods to produce a nutritious and filling soup.

Chickpea and Kale Soup

1/4 cup of Smoked Extra Virgin Olive Oil...may be purchased at Joe and Son's Olive Oils Store

2 boneless, skinless chicken breasts..seasoned with salt and pepper*

3 medium onions, sliced

26 ounce container of chicken stock..or  similar amount

2 cups water

1 medium sized can diced tomatoes with juice  (about 14.5 ounces)

2 medium cans chickpeas (garbanzos), about 19 ounces each, drained

1 tablespoon smoked paprika

1 bunch kale, stems removed and cut into small pieces

salt and pepper to taste

additional Smoked Extra Virgin Olive Oil for drizzling

Grated Italian Cheese for topping...... Parmesan or Romano would be fine

In a large soup pot, warm the Smoked Olive Oil to a medium heat and sear the chicken breasts to a golden color.  Remove the chicken and set aside.  In the same pot add the sliced onions and saute until they are soft and transparent.

Add the chicken stock and the water and bring to a boil.  Lower the heat and add the drained chickpeas, canned diced tomatoes and smoked paprika. 

Cut the chicken breasts into bite sized pieces and add to the broth. Season with 1 teaspoon of salt and 1/4 teaspoon pepper.

Cook over medium/low heat for about 45 minutes.  Add the chopped kale and cook for about another 15 minutes.  Taste to see if you need to add extra salt and pepper.Serve hot.

Before serving you might want to drizzle a little bit of the Smoked Olive Oil on each individual serving and also sprinkle some Italian cheese as well.

*You could substitute Kielbasa sausage for the chicken breasts....Or eliminate all meat , substitute vegetable broth and keep it vegan.

Orzo Pasta Salad

In keeping with the theme of making healthier food choices, it's wise to eat a balanced diet.  Carbs, per se, are not the enemy.  Neither are fats.  We can, and should, include healthy grains and healthy fats in our daily meals.  ( I was going to say "daily diet", but we're not on a diet; we're just eating healthier.  Using the term "on a diet" implies that at some time we'll "Get off the diet."   This is simply a new way of dealing with food in a way that we're not afraid to eat.  Remember, everything in moderation."

 It is suggested that Extra Virgin Olive be included in our daily meals and that is so easy to do and  have healthy, delicious meals.

Now let's talk about including grains in our daily "diet".
Orzo is commonly made from white flour, but it can be made from whole-grain flour as well, making it a healthier pasta option. A two oz. serving of orzo is 200 calories. This small pasta is a good source of carbohydrates; one serving of orzo contains 42 grams of carbohydrates and two grams of fiber. You can get more fiber from this pasta by choosing orzo made from whole grain flour instead of white flour. The protein found in orzo, seven grams per serving, can also help boost your energy levels. You can increase the amount of protein in your diet by eating more of this small pasta and pairing it with other sources of protein such as salmon, shrimp or chicken. Orzo is also a good low-fat pasta option with only one gram of fat per serving.
　

Orzo looks like rice and tastes like pasta, which is truly the best of both worlds. Add a little olive oil and it becomes slippery and heavenly. It serves as a great sidekick to fish or chicken  or as a side dish of its own. I will often have plain orzo serve as a side dish in itself, or I’ll mix it in with salad ingredients and add a vinaigrette dressing.

This salad recipe is contributed by Joseph Harper, an associate at Joe and Son's Olive Oils.  I know you'll enjoy it.

 

 

Harper’s Orzo Pasta Salad 

Dressing: 

· 1 cup of Joe and Son’s Robust  Extra Virgin Olive Oil…Barnea or Coratina is suggested

· 1/3 cup Joe and Son’s Aged White Balsamic Vinegar

· 3 tablespoons Palma Ceia Honey ..may be purchased at Joe and Son’s

· 1/2  tablespoon Dijon mustard

· 1/2 teaspoon minced garlic

 

   1/4 teaspoon black pepper

   1 teaspoon Kosher salt

 

Wisk all dressing ingredients in a small batter bowl and refrigerate. 

 

Prepare ahead:

· 2 cups uncooked wild rice (not a blend)

· 1 lb box Orzo pasta 

            Cook according to package directions and refrigerate.

 

       Salad Ingredients: 

· 1 cup cooked fresh corn kernels..may use frozen & thawed or canned & drained..chilled

·  6 Tablespoons of finely chopped red onion  OR  1/2 cup chopped scallions..green and white parts

· 1/2 cup currants or dried craisins if currants are not available

 

  1/3 cup finely diced celery

· 3 small mixed sweet bell peppers (red, yellow, green) finely diced…about 1 1/2- 2 cups 

· 1/4 cup chopped Italian flat leaf parsley

 

Directions:

           1. Combine the cold rice and orzo in a large mixing bowl.

           2.  Mix in the cold corn, scallions, currants and bell pepper.

           3.  Gently fold in the dressing; then add the parsley.

 

 

Refrigerate for at least 2 hours (or overnight) to allow flavors to blend.

 

Makes about 10 servings.