Wednesday, May 28, 2014

Low Carb Turkey Sausage and Veggies with Spaghetti Squash

Spaghetti squash is beloved among those who are watching their carbohydrates, as it is higher in nutrients and lower in carbs and calories than pasta.  We love to toss different ingredients, depending on what you have available, with the squash.

Ingredients:
Low Carb Sausage and Veggies with Spaghetti Squash
1 medium to large spaghetti squash
3 tablespoons Star Originale Garlic Olive Oil
1 small eggplant cut in cubes
12 cherry tomatoes cut in half
1/2 turkey kielbasa sausage
1 cup frozen green peas

Directions
Wash spaghetti squash, cut in half and scrape out seeds. Lay halves, cut side down, in a microwave safe dish in about an inch of water.  Microwave 6 to 8 minutes (let stand for a few minutes afterwards)Separate strands by running a fork through in the "from stem to stern" direction.

While squash is cooking, sauté the eggplant with Star Originale Garlic Olive Oil about 3 minutes then add the sausage and tomatoes sauté an additional 2-3 minutes.

Add the squash to a bowl and then top with the sauté ingredients.
Monday, May 26, 2014

Roasted Green Beans & Potatoes with Bacon Vinaigrette

This delicious side dish that will make your mouth water as the flavors infuse and cook in the oven. Give it a try! Thanks for the recipe, which was developed by: http://momstestkitchen.com.
Serves: 6-8

Roasted Green Beans & Potatoes with Bacon Vinaigrette
Roasted Green Beans & Potatoes with Bacon Vinaigrette
Ingredients:
·      1 bag (12 ounces) frozen whole Green Beans, thawed
·      5 small Red Potatoes, quartered
·      3 tablespoons Star Butter Flavored Olive Oil, divided
·      6 slices of Bacon
·      1 small Sweet Onion, thinly sliced
·      2 tablespoons Sliced Almonds, plus extra for topping
·      2 tablespoons Cider Vinegar
·      2 tablespoons Dijon Mustard
·      Salt & Pepper to season

Directions:
1. Preheat your oven to 425 degrees. Grease a large baking sheet with non-stick cooking spray.
2. Toss the green beans and the potatoes 2 tablespoons of the STAR Butter Flavored OIive Oil & season them with salt & pepper. Spread the vegetables out in a single layer on the baking sheet. Roast the vegetables for 20-30 minutes, stirring every 10 minutes, until the potatoes are soft & the vegetables are just starting to brown.
3. While the vegetables are roasting, in a large skillet, fry the bacon over medium heat until crisp. Transfer to a paper-towel lined plate.
4. Discard all but 2 tablespoons of the bacon grease from the skillet and return to medium heat. Add the onions and cook, stirring, for about 2 minutes.
5. Add the almonds to the skillet with the onions and continue cooking until the onions are soft & translucent. Stir in the vinegar, mustard and remaining tablespoon of STAR Butter Flavored OliveOil to the skillet. Stir until just combined and heated through.
6. Pour the contents of the skillet into a large bowl. Crumble the bacon into the dressing. Add the roasted vegetables to the bowl and toss with the dressing.
7. Transfer to a serving platter and sprinkle additional almond slices on top and enjoy!

Sunday, May 18, 2014

Light & Zesty Spaghetti Squash Toss


When it gets hot out, a light and healthy meal is a must. This meal is a vegetarian's delight and a crowd pleaser for all.  Thanks to  http://abcsandgardenpeas.com for this delicious recipe. 
 
Serves: 4
  Ingredients:
   1 medium to large Spaghetti Squash
   3 tablespoons Star Butter Flavored Olive Oil
   1 medium Onion, sliced thin
   2 large cloves Garlic, quartered
   1 teaspoon Basil
   1 cup fresh Spinach, sliced into thin ribbons
   1/3 cup Kalamata Olives, sliced
   8 spicy/sweet Red Piquante Peppers, sliced into thin strips.
   Freshly grated Parmigiano Reggiano, to taste
   Salt and Pepper to taste

Directions:
1.     Preheat oven to 350 degrees.
2.     Wash spaghetti squash, cut in half and scrape out seeds. Lay halves, cut side down, in a baking sheet filled with 1/2 water. Bake at 350 degrees for about 25–30 minutes or until fork-tender.
3.     While squash is cooking, line a small baking dish with foil. Add onions, garlic, basil and STAR Butter Flavored Olive Oil; toss. Cover with foil and put into oven with squash.
4.     When squash is done, pull it out of the oven along with the onion/garlic mixture, which should also be nicely roasted by this time. Using a fork, scrape the insides of the squash to release all the strands into a large bowl. Toss spinach in with hot squash so it can wilt. With a fork, mash garlic pieces, then add entire onion/garlic mixture to bowl, including oil. Finally, add olives and red peppers to bowl.
5.     Toss all ingredients together until well combined. Top with Parmesano Reggiano. Serve warm with crusty bread and enjoy!


Wednesday, May 14, 2014

Spicy Chimichurri Burgers

In a burger rut?  These fantastic burgers have a chimichurri sauce: an Argentinean sauce similar to pesto, that is popular throughout South America.  Try this recipe on your next burger night!

Prep time:  30 mins
Spicy Chimichurri Burgers
Cook time:  15 mins
Total time:  45 mins

Servings: 4-8


Ingredients
FOR THE CHIMICHURRI:


FOR THE BURGERS:

  •     ½ a large Yellow Onion, peeled and chopped
  •     4 Garlic Cloves, smashed, peeled and minced
  •     1 Serrano Chile, seeded and minced
  •     1 tablespoon Ground Cumin
  •     ½ tablespoon Ancho Chili Powder
  •     1 tablespoon Star Picual Extra Virgin Olive Oil, plus more for the griddle
  •     Kosher Salt and Black Pepper
  •     2 pounds Ground Chuck
  •     4-8 slices of Pepper Jack Cheese
  •     Crusty Hamburger Buns

OPTIONAL TOPPINGS:

    Grilled Red Onion
    Sliced Avocado
    Sliced Tomato

Instructions

    FOR THE CHIMICHURRI: In a food processor fitted with the blade attachment, throw in the smashed and peeled garlic cloves, secure the lid and pulse until minced.
    Add in the leaves of an entire bunch of parsley, the lemon juice, vinegar, kosher salt, black pepper, chipotle powder and olive oil. Pulse a few times until mixed but not fully pureed. This should be made a day or even two ahead of time so the flavors can meld. I store mine in a glass jar.
    FOR THE BURGERS:
    In a small skillet add a tablespoon of STAR Picual Extra Virgin Olive Oil; sauté the diced onion, garlic and Serrano chile until softened. Add in the cumin, ancho chili powder and stir. Cook for one minute and then transfer to a clean plate to cool.
    In a large bowl combine the ground chuck, cooled onions/peppers and a couple of pinches of kosher salt and black pepper. Mix by hand until combined. Be careful not to over mix. Form into 4 large or 8 medium burgers and let them rest for a few so they come up to room temperature.
    Brush a griddle with a drizzle of STAR Picual Extra Virgin Olive Oil and preheat to 375 degrees. Once hot place the burgers onto the griddle. If you’re making a larger, well done burger cook for 5-6 minutes before flipping. Now top the burgers with slices of pepper-jack cheese. Cook for another 5 to 6 minutes or until the cheese is melted and the burger is fully cooked. Adjust the times if you are making smaller burgers.
    While the burgers were resting, I quickly threw sliced red onions onto the hot griddle until soft and charred.
    Serve on a toasted hamburger bun and top with a few spoonfuls of the chimichurri sauce, griddled red onions, fresh slices of tomato and avocado.
    Enjoy!

Recipe developed by www.simplyscratch.com
Tuesday, May 13, 2014

My Big Fat Meatball Italian Wedding Soup

May is Mediterranean Diet Month and a big part of Mediterranean Cuisine is soups.  The term "wedding soup" is a mistranslation of the Italian language phrase "minestra maritata (married soup)," which is a reference to the fact that green vegetables and meats go well together. (from Wikipedia.com)

In our version of this soup we made the meatballs larger and used alphabet shaped pasta.  You can use any small pasta or even rice if you prefer.

Ingredients
My Big Fat Meatball Italian Wedding Soup

Meatballs:
1 small onion, chopped
1/3 cup chopped fresh Italian parsley
1 large egg
1 tsp minced garlic
1/2 cup grated Parmesan
1 cup quick cooking oatmeal pureed in the food processor
1 lb ground beef
Freshly ground black pepper to taste
Salt to taste

For the soup:
2 tablespoons STAR Original Garlic Olive Oil
1 cup yellow onion, chopped
1 cup baby carrots, sliced into coins
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups chicken stock
1/2 cup dry white wine
1 cup small pasta such alphabet or star shaped
12 ounces baby spinach, washed and trimmed

Directions
Preheat the oven to 350 degrees F.

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, and the beef . Using a tablespoon, shape the meat mixture into meatballs. Place on a baking sheet lined with parchment paper. Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the STAR Original Garlic Olive Oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Monday, May 12, 2014

Mediterranean Roasted Vegetable and Chickpea Salad

This recipe is perfect for Meatless Mondays or any day!

Prep time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Serves 4

Ingredients
 Mediterranean Roasted Vegetable and Chickpea Salad
  • 1 medium eggplant
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1/2 pound asparagus
  • 1/2 cup STAR Extra Virgin Olive Oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons minced garlic (about 3 cloves)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1 (16 ounce) can chickpeas, rinsed and drained
  • 3.5 ounces crumbled feta cheese (about 3/4 cup)
  • 1/3 cup chopped fresh parsley leaves
  • Whole wheat pita bread, prepared quinoa, or prepared couscous for serving


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Directions
1. Place rack in upper and lower thirds of the oven and preheat oven to 400 degrees F. Cut the eggplant, zucchini, and into 1/2-inch thick cubes. Remove tough ends from the asparagus and slice into 1/2-inch pieces.
2. Spread the sliced vegetables onto two baking sheets in a single layer. Drizzle with 1/4 cup olive oil, then season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place in oven and roast until crisp-tender, 15 to 20 minutes, rotating the pans’ position once halfway though. Remove from oven and set aside.
3. Meanwhile, in a small bowl or large measuring cup whisk together the remaining 1/4 cup olive oil, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, red wine vinegar, garlic, oregano, and Dijon. While the vegetables are still warm, transfer them to a large serving bowl and add the chickpeas. Pour the dressing over the top and toss gently to coat. Gently stir in the feta and parsley. Serve with pita, quinoa, or couscous.
Recipe developed by Erin Clarke of www.thelawstudentswife.com

Sunday, May 11, 2014

Gluten Free Apfelkuchen Muffins with Olive Oil

These tiny bites of apple pie-esque muffins will leave your mouth watering!
Thanks to http://www.confessionsofanover-workedmom.com who developed this recipe, you can make everyone in your family muffin snacks. 

Cook time 25 mins   Total time  25 mins    Serves: 12


Ingredients:
o   1½ cups Oat Flour
o   ¼ cup Brown Rice or White Rice Flour
o   1 tablespoon Potato Starch
Gluten Free Apfelkuchen Muffins with Olive Oil
Gluten Free Apfelkuchen Muffins with Olive Oil
o   2 teaspoon Baking Powder
o   ¼ cup plus 2 tablespoons STAR Butter Flavored Olive Oil
o   ½ cup Sugar
o   ⅛ teaspoon Apple Cider Vinegar
o   ½ cup Whole Milk (poured over vinegar to make buttermilk)
o   ½ cup Unsweetened Organic Applesauce

For the topping on the muffins:
o   2 apples
o   1 tablespoon Lemon Juice
o   ¼ cup Brown Sugar
o   ¼ teaspoon Coriander
o   ¼ teaspoon Cinnamon
o   ⅛ teaspoon Nutmeg

Directions:

1.     Preheat oven to 325 degrees and place paper muffin liners into a muffin pan.
2.     Chop the apples into small cubes and place them in a bowl with lemon juice and water so they don’t brown. Place them in a small saucepan and simmer for one minute. Remove from heat.
3.     Mix the topping ingredients in a small bowl (except the apples) and set aside.
4.     Mix the STAR Butter flavored Olive Oil and the sugar then stir in the milk and applesauce.
5.     Sift in the flours and baking powder. Mix until combined.
6.     Pour the gluten free apfelkuchen muffin batter into paper muffin liners about ¾ of the way.
7.     Press the chopped apple gently into each muffin. Top with a tablespoon of topping.
8.     Bake 15-25 minutes. Muffins are done when a knife inserted into the center comes out clean and enjoy!


Veggie Turkey Olive Oil Ziti

--> This pasta dish has it all! The spinach gives you a ton of Vitamin A and C while the meat gives you all the protein necessary for a healthy, balanced meal. A big thanks to http://measuredbytheheart.com for this recipe.

Veggie Turkey Olive Oil Ziti
Veggie Turkey Olive Oil Ziti

Ingredients:

·      1 lb Ziti

·      2 handfuls Cherry or Grape Tomatoes

·      1-2 cloves Garlic


·      3 handfuls Spinach

·      2 cups Turkey or Chicken {optional}

·      Sprinkling of Parmesan cheese.



Directions:

1.Cook Ziti in a big pan.

2.Chop tomatoes.

3.Saute tomatoes, garlic, spinach, turkey/chicken, in a splash of Star Olive Oil.

4.Cook until spinach begins to wilt.

5.Add pasta to saute pan.


7.Mix well, then sprinkle with Parmesan cheese and enjoy!


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