Posts tagged ‘Olive oil’

January 21, 2016

Why Not “Try The World”

by jem614

My mom is a world traveler and, as I was trying to figure out what to get her for Christmas, a little ad popped up on Facebook.  Try The World, buy three for $39 (promo no longer available).  So I bought it!  I was so excited waiting to see what we were going to get because of course, mom always shares.

The three boxes came a few days before Christmas so we opened them early in case anything was perishable (we could have waited honestly, we were just too excited to open the boxes).

She loved it, needless to say.  I was worried that it would be cheap and not worth the $39 but I think we were more than happy with the contents of these Tiffany-blue boxes!

Best Christmas present, they were full and beautifully packaged.  We even put some food out for our Christmas guests who gobbled them up.  These are things that you actually need in the kitchen too- like sea salt and olive oil and Dijon mustard but with different tastes than we’re used to here.

Such a great experience, we will be doing it again!

To get your own Try The World box and enjoy your trip around the world, go to http://www.trytheworld.com or Try The World $15 Off Here
They also have a limited time- free trial offer here: Free Trial Paris Box

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May 7, 2013

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: Shakshuka

by ashley

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: ShakshukaOriginally a Tunisian dish, Shakshuka is now served throughout the middle east and most popularly in Israel. There are many Israeli and Palestinian restaurants that serve Shakshuka, a rich egg and tomato dish which is traditionally a breakfast food (although I eat it just about any time of the day!).

The ingredients are surprisingly simple and despite its popularity through the middle east, it rarely strays from this simple recipe of eggs, tomatoes, peppers, onions, garlic, cumin, turmeric, paprika, salt and pepper. In order to make it as authentic as possible, you will need a nice cast iron pan to cook and serve it.

The way I like to make Shakshuka is actually quite a bit healthier, as I cut down on the oil by a lot. You can also cut calories and cholesterol by using only egg whites or taking half of the yolks out. Being that I don’t eat it very often, I usually keep a whole egg and just lower the olive oil. It still tastes delicious. I also love that it is traditionally vegetarian, so there are no substitutions necessary to experience the authentic meal. In order to make this vegan, all you would need to do is omit the eggs and substitute a tofu scramble.

Healthy Authentic Vegetarian Palestinian/Israeli Breakfast: Shakshuka

Serves 4

Cast Iron Pan

2 tablespoons olive oil

1 cup chopped onion

2 cloves garlic, peeled and minced

1 cup chopped sweet peppers

2 cups chopped fresh tomatoes

1 tablespoon tomato paste

1 teaspoon smoked paprika

1 teaspoon turmeric

1 teaspoon whole cumin

Pinch of salt, pepper and cayenne pepper, to taste

4 eggs

Heat olive oil in cast iron pan over medium heat. Once the oil has coated the bottom of the pan, add the onions and garlic. Allow to sauté until translucent and starting to caramelize. Add the sweet peppers and mix until they begin to soften. Add the tomatoes and sauté for another few minutes until they begin to break up. Add the tomato paste and spices, stir to incorporate. Allow to simmer for 5-6 minutes, stirring gently. Once the mixture is fragrant, gently drop the eggs onto the top of the mixture to poach in the juices. Remove from heat and serve in the cast iron pan.

This can be served as is, or more traditionally with white flat bread. Enjoy!

July 29, 2011

Vegan Friday: Semi-Homemade Italian Basil and Garlic Polenta with Braised Baby Carrots and Red Onions

by ashley

By Ashley Morgan

I think the meatless Monday idea is a great way to encourage the masses to eat healthier and more consciously. It’s also a great way to show omnivores that a meal does not need to revolve around animal protein to be delicious and filling. So along those lines, we’ve decided to startup a “Vegan Friday” campaign, encouraging vegetarians to try eating vegan meals and also some adventurous omnivores who’d like to join in on the fun. Monday was already taken, but even more than that, Friday is a day for celebration. It’s the first day of the weekend and sets a tone to how you’ll spend your days off. What better way than with a healthy, yet indulgent, meal that is not only good for your body, but also good for the world?

 

To kick off our Vegan Friday extravaganza, I made a dish that is a staple in my home: polenta with vegetables. It’s filling, easy (especially when using the short-cut I’ll show you below), and a great dish for easing non-vegans into vegan cuisine. I do make polenta at home normally, but 1) I was lazy this week and 2) I wanted to show busy moms and professionals how to make this dish in a flash.

 

Semi-Homemade Italian Basil and Garlic Polenta with Braised Baby Carrots and Red Onions

1 pkg pre-made Italian Polenta (Basil and Garlic variety)

1 cup organic mushroom broth

1 cup peeled red pearl onions

2 cups rainbow baby carrots (peeled with tops trimmed)

2 tbsp peeled whole garlic cloves

4 tbsp walnut oil (divided)

5 leaves of culantro (different from cilantro, these are long, flat leaves)

Kosher salt to taste

In a large saucepan with a lid, heat two tablespoons of walnut oil over medium heat. Add garlic and red pearl onions, sautéing gently for about 30 seconds. Add one cup of mushroom broth, five culantro leaves, two teaspoons kosher salt (or to taste) and two cups rainbow baby carrots, bring broth to a simmer, lower heat and cover. Allow broth to reduce to half before removing from heat, approximately fifteen minutes.

 

While the broth is reducing, add two tablespoons walnut oil to a medium frying pan over medium-high heat. Cut the polenta into ½ inch-thick sections, and once the oil is hot (check by adding a tiny drop of water to see if it sizzles immediately) add the polenta to the pan. Sprinkle with kosher salt to taste. Turn once to brown on both sides.

 

Serves four.

June 22, 2011

Healthy Detox Snack: Roasted Brussels Sprouts

by ashley

by Ashley Morgan

Day 2 and 3 of our Detox Diet (click here to see our Detox Confessions page) have so far been super easy with the help of advance planning and some creative snack ideas. Yesterday I decided that I needed some veggies to snack on, but I didn’t want the normal carrot sticks or celery, I wanted something with more taste and nutrition. So I picked up a few bags of Brussels sprouts and decided I would roast them, and then keep them around in the refrigerator for snacks.

The recipe is super simple, fresh and healthy.

Ingredients

1 lb Brussels sprouts

1 tbsp kosher salt

1 tbsp garlic powder

Olive oil spray, to taste

Preheat oven to 425 degrees and move the top rack to the highest position.  Spray to coat a baking sheet with olive oil spray, set aside. In a large bowl mix the sprouts, salt, garlic powder and a little olive oil spray until the sprouts are evenly coated. Pour onto the baking sheet and place on top rack in the oven. Bake 10-15 minutes, shaking the rack every five minutes to evenly roast. They are done once evenly browned.

Serves 4-6.

These are great as snacks or a side dish. For the past two days, I’ve kept a freezer bag full of them next to me for munching on my allotted snack times. While they are certainly best fresh from the oven, they are still good the next day.

Enjoy!

June 6, 2011

My Biggest Weakness- Italy Today

by jem614

by Jessica Michael

If you were to ask me today what my absolute favorite meal would be, I would have to say the Greek Salad Pizza at Italy Today in Miami Lakes.  It’s like Kryptonite to Superman, I seriously get weak in the knees when I think about this pizza.

image

I’m sure it’s not the least caloric food in the world but just look at that healthy greek salad on top of the whole wheat crust, sprinkled with olive oil and crumbles of Mozzarella.  Is your mouth watering yet?  How about calamata olives and onions and diced tomatoes thrown in?  On top of that, if you go for the lunch special it’s only $7.50 including a drink (be aware that this is only for sit-in, if you order take out they charge you $10 for just the pizza, not including the drink). This pizza is so simple you could probably make it vegan at home with some sprouted grain tortillas (Ash’s suggestion) and vegan cheeze (especially since I’m TRYING to go dairy free).
The only negative of Italy Today is that the service is not always the friendliest, they don’t always greet you with a smile but the food is still worth it.  Our waitress today was actually really sweet, a couple of months ago it was a gentlemen that could have cared less we were in his section.  He obviously didn’t care about tips and I made sure mine wasn’t memorable (in a good way anyway).
This restaurant is right in the heart of Main Street in Miami Lakes, for a view of their menu go to http://southflorida.menupages.com/restaurants/italy-today/.
Overall, I should say they get 4 carrots because of the touch and go service but the pizza is so amazing, I’m basing it on the pizza alone.  5 Carrots!

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