Showing posts with label balsamic vinegar. Show all posts
Showing posts with label balsamic vinegar. Show all posts

Mediterranean Olive Oil Dip

5:52 PM by in the kitchen with the Fernandezs

Sitting around a table, enjoying the sunny weather, having a free friends over or just the family, olive oil dips are savory.  

Makes 2 cup (480 ml)

2 cups (480 ml) olive oil 
4 Tbs. (60 ml) balsamic vinegar 
2 Tbs. (30 ml)  organic lemon juice 
4 tsp. (8 g)  each dried: oregano and basil
2 clove garlic, minced 
dash of red pepper flakes and black pepper to taste
garnish. parsley and/or basil

1.  Whisk the mixture together.
2. Let it rest for 15-30 minutes.
3. Garnish on top.
4. Serve with warm, crusty (GF) bread for dipping.

Try some other appetizer dips:






Quinoa Salad with a Mediterranean Touch

3:54 PM by in the kitchen with the Fernandezs
Quinoa is healthier than rice and with more fiber, iron, magnesium and other minerals. For the past 3 000 years, it has been cultivated near the coast of northern Chile. Add a few Mediterranean ingredients and voilà a new salad.
Serves 6

Dressing:
2/3 cups (160 ml) olive oil
2 Tbs. (30 ml) each: red wine vinegar, balsamic vinegar, and organic lemon juice
1 tsp. (2 g) garlic powder
2 tps. (4 g) each: Dijon mustard and oregano powder

1. Whisk all the ingredients together. Set aside.

Salad:
3 cups (360 g) cooked quinoa
1 chopped organic (each) red and yellow bell peppers
1 cup (130 g) cherry tomatoes, cut in half
1 sliced organic cucumber
Kalamata olives, chopped
1/2 cup (65 g) chopped onion
chopped: parsley and mint
crumbled feta cheese


1. Combine all the ingredients and herbs in a bowl.
2. Toss half of the dressing in the salad.
3. Mix in half of the quinoa.
4. Add more quinoa and dressing to taste.
5. Serve with the feta over the top.

Roasted Beets with Nuts

10:53 AM by in the kitchen with the Fernandezs
Usually, I buy pre-cut packages of beets, but now I have a vegetable and fruit box delivered. Well, now I have three huge beets (aka beetroots) with stems. -Mike

Bite of history: Beets were grown by the Ancient Egyptians, Greeks, and Romans. Today, there are beet dishes from Australia and New Zealand, Eastern and Northern Europe, India, and North America, eaten broiled, roasted, or raw. Use the young leaves in salads; mature leaves served boiled or steamed. 
Serves 4
Preheat the oven to 375ºF/185ºC
with the rock in the middle

3 organic beets, remove the stems, scrubbed and trimmed but not peeled
3 Tbs. (45 ml) balsamic vinegar
1 tsp. (5 g) organic honey
toasted organic nuts, eg. walnuts, pistachio, and/or hazelnuts
olive oil
optional herbs:
  • thyme (earthy flavor)
  • rosemary (natural sweetness)
  • sage (paired with thyme and rosemary)
  • dill (found in many Eastern European cuisines)
  • parsley (add color and flavor)
optional spices:
  • black pepper (adds contrast to the sweetness)
  • cumin & coriander (earthy, smoky taste)
  • garlic (savory, pungent depth)
  • smoked paprika (smokiness)
  • za'atar or ras el hanout (found in Middle Eastern roasted beets dishes)
another optional: toss goat cheese on the cooked beets 

1. Slice the beets in half, then slice into wedges.
2. Bake the beets in a pan on top of parchment paper.
3. Stir together vinegar, honey, and 1/4 cup (60 ml) water.
4. Pour the sauce over the beets. Toss.
5. Cover with foil and roast for 35-40 minutes. Save the sauce.
6. Remove the beets from the oven and carefully uncover.
7. If you like, strain the liquid from the backing pan and pour over the beets.
9. Season with any herbs and/or spices.
10. Transfer to a serving dish with the liquid. 
11. Drizzle with oil and sprinkle with nuts. Add optional goat cheese.

Snap Pea and Radish Salad

9:55 AM by in the kitchen with the Fernandezs
Some nice summer vegetable do wonders for a gathering of friend in the backyard.
Serve 8

2/3 cups (160 ml) each organic: balsamic vinegar and lemon juice
4 tsp. (20 g) organic honey
2 tsp. (10 g) Himalayan salt
black pepper 
2 cups (480 ml) olive oil
2 pounds (910 g) organic snap peas (5 cups), sliced thinly 
organic radishes, thinly sliced
mint leaves, torn
(dairy-free) hard cheese, shaved

1. Whisk: lemon juice, vinegar, honey, and salt.
2. Whisk in olive oil.
3. Set aside 2/3 cups (160 ml) and store the rest in the refrigerator for up to 2 weeks.
4. Place the snap peas in a bowl and season with pinch of salt.
5. Add the radishes and mint leaves. Toss.
6. Add the cheese and dressing. Toss.
7. Taste and adjust the spices and/or dressing.

Strawberry Salsa

3:11 PM by in the kitchen with the Fernandezs
¡Olé! A salsa today! With strawberries!
Serve over any dessert, cooked meats or fish.

Salsa de Fresa (Spanish)
Preheat the oven to 400F (200C)

1 pound (455 g) organic strawberries (95% of non-organic are doused with 20 different synthetic pesticides!)
1/2 pound (225 g) organic cheery tomatoes
1 Tbs. (15 ml) olive oil
1 Tbs. (5 g) each organic: mined red onion and sugar
2 tsp. (10 ml) balsamic vinegar
organic sliced basil leaves

uno 1. Cut the tomatoes and strawberries into fourths. Place in a bowl.


dos 2. Drizzle with oil and toss.


tres 3. Spread them in single layer on a parchment-lined baking sheet.


cuatro 4. Sprinkle with sugar.


cinco 5. Bake for 30 minutes. Stir a few times.


seis 6. Add to a bowl along with the juice.


siete 7. Use a knife to chop them.


ocho 8. Fold in the onions and vinegar.


nueve 9. Bring to room temperature.


diez 10. Fold in the basil leaves.


once 11. Sprinkle some basil leaves on top the food.





Baked Goat Cheese Dip

11:14 AM by in the kitchen with the Fernandezs
For our dairy-free members, goat cheese is great. Plus you can introduce the cheese to other people.
Trempette au fromage de chèvre au four (French)
Makes 10-20 servings
Preheat the oven to 350F (175C)

3 Tbs. (45 ml) balsamic vinegar
2 Tbs. (30 g) organic brown sugar
1 cup (130 g) organic berries of your choice
thyme, basil, or rosemary leaves
1/4 cup (30 g) chopped organic nuts of your choice
10 ounce (285 g) goat cheese
(DF) crackers and/or bread for serving

un 1. Mix the balsamic vinegar and sugar.


deux 2. Stir in the berries and leaves. Set aside for 5 minutes.


trois 3. Mix half of the nuts with the cheese.


quatre 4. Top the rest of the nuts.


cinq 5. Place the cheese in a pie pate or an oven-safe serving dish.


six 6. Arrange the berry mixture around the cheese.


sept 7. Bake for 10-20 minutes until golden brown.


huit 8. Serve hot with the crackers and/or bread.

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