Tuesday, December 31, 2013

Salmon Salad with Cara Mia Artichokes

The New Year is here and after indulging in holiday treats we are focusing on healthier eating. STAR has an Extra Virgin Olive Oil with Omega-3 DHA that combines the robust flavor of Extra Virgin Olive Oil with heart healthy Omega 3 DHA for our health conscious customers. Derived from a sustainable and vegetarian source of DHA, 2 servings provides 25% of the daily recommended value (200mg) of DHA Omega 3. Just use it the  same way you use any other STAR Extra Virgin Olive Oil. We used it on this salad so we could get a double dose of Omega 3.
Salmon Salad with Cara Mia Artichokes



Ingredients
2 three to four ounce pieces of Wild Caught Salmon
4 cups of salad greens (mixed, spinach or kale)
6.5 oz  jar Cara Mia Marinated Artichokes
1 red pepper diced
STAR Extra Virgin Olive Oil with Omega-3 DHA (for grill and drizzling on the salad)
salt & pepper as needed
1 pouch STAR Spanish Manzanilla Pitted Olives

Direction
Lightly oil a grill pan and heat on the stove on medium.  While the grill is warming up, season salmon with salt & pepper. Place salmon skin side down and cook for about 3 minutes. Turn salmon over and cook for an additional 3-4 minutes until the center is cooked.

Place cooked salmon on top of salad greens, peppers, olives and artichokes. Drizzle with STAR Extra Virgin Olive Oil with Omega-3 DHA and enjoy.



Tuesday, December 10, 2013

Christopsomo - Greek Christmas Bread

Traditionally on Christmas Eve every household would bake a Christopsomo or "Christ bread". The loaf is often decorated with engravings on the crust that represent aspects of the family's life and profession or  cross for Christmas.
Christopsomo - Greek Christmas Bread

Ingredients
2 tsp dried yeast
3/4 cup lukewarm milk
4 cups white bread flour
2 eggs
6 tbsp caster sugar
1/2 tsp salt
6 tbsp butter, softened
1/2 grated rind of orange
1 tbsp ground cinnamon
1/4 tsp ground cloves
pinch of ground aniseed
8 walnut halves
1 egg white, beaten, for glazing
STAR Extra Light Olive Oil for the bowl and baking sheet
Directions
In a large Mixing Bowl add the yeast and the milk and stir until the yeast has dissolved. Stir in just 1 cup of the flour. Using a Wooden Spoon, stir to make a thin batter. Cover with oiled plastic wrap and leave in a warm place for about 30 minutes.
Beat the eggs and sugar until light and fluffy. Add this to the yeast mixture and beat in. Gradually add the rest of the flour and salt and beat in. Beat in the softened butter, then knead until it becomes a soft, but not sticky dough.
Turn onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.Put the dough in a clean, lightly oiled bowl, cover with oiled plastic wrap and place in a warm place to rise until it doubles in size (about an hour). Place on a floured surface and knead a few times to knock back. Cut off a small piece of dough - enough to create 2 ropes for decoration. Cover and set aside.
Stretch the dough out into an oblong shape and sprinkle the orange rind, ground cinnamon and cloves over the dough. Bring the sides up and over to cover the flavourings, then gently knead the dough until the orange and spices are evenly blended through the dough. Shape the dough into a round bread shape. Lightly grease a Baking Sheet and place the bread on it.
Take the spare dough you cut off earlier and knead the aniseed into it. Cut this dough in half and shape into 2 long ropes. Make a cut in the ends of the rope lengthways about 2-3 inches/ 7 cm. Make a cross on top of the bread with the ropes. Curl each split end into a circle, in opposite directions. Place a walnut half into the middle of these circles. Cover the dough with lightly oiled plastic wrap and leave in a warm place for about 1 hour or until it has doubled in size.
Preheat the oven to 350ºF. Using a Pastry Brush, glaze the dough with the beaten egg white. Bake in the oven for 30-40 minutes or until golden. Place the baked christmas bread on a wire Cooling Rack to cool completely.
Monday, December 2, 2013

Toffee Crunch Olive Oil Oatmeal Cookies

 Want to make a holiday cookie but add something a little bit different instead of just chocolate? Think toffee! It adds that sweet element every one craves and puts a spin on a classic holiday cookie!

Time: 25 minutes      Yields: 3 dozen cookies      Recipe by: www.bakeyourday.net

Ingredients:
Toffee Crunch Olive Oil Oatmeal Cookies
Toffee Crunch Olive Oil Oatmeal Cookies
  • 1 1/2 cups bread flour
  • 1 1/2 cups old fashioned oats
  • 3/4 tsp. sea salt
  • 1 tsp. baking soda
  • 1/2 cup + 1 Tbs. STAR Extra Light Olive Oil
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 eggs
  • 2 tsp. pure vanilla extract
  • 1 cup English toffee, broken into small pieces


Directions:
  1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silicone liner.
  2. In a medium bowl, combine the flour, oats, salt, and baking soda.
  3. In the bowl of a stand mixer, combine the olive oil, brown sugar and granulated sugar and mix together until combined.  Add the eggs, one at a time, mixing until incorporated.  Add the vanilla and mix well.  
  4. Slowly add the dry ingredients to the wet ingredients mixing just until no white streaks remain.  Gently add in the toffee on low speed and mix until distributed evenly.
  5. Scoop the dough onto the prepared cookie sheets using a small cookie scoop.  Bake for 8-10 minutes, or just until the edges begin to brown.  Cool for about 5 minutes on the cookie sheet and then transfer to a wire rack to continue cooling.
  6. Enjoy!
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