Culinary Oils

It’s time to look at oils in a whole new way. We have been programed by creative marketing to reach for store bought salad dressings. But I am going to encourage you to stop purchasing bottled salad dressings and make your own, using whole ingredients that pack a punch of flavor and health benefits. I haven’t purchased a bottle of dressing in over 5 years and here is why.

Almost all store bought salads dressings contain heavily refined soybean oil or canola oil which are both unhealthy and with an array of incredible culinary oils available there are quick and easy methods to throw together a quick dressing with the added value of antioxidants to your diet.

Soybean oil is really high in omega-6 fatty acids which will throw off your omega-6 to omega-3 balance. Canola oil made from rapeseed which has been used to for industrial uses and is toxic to humans and animals. It’s actually an excellent insect repellent, which isn’t something I want to cook with or put in my salads. And just so you know we haven’t seen any issues with mad cow since rape oil was removed from the animal feed. Now this isn’t scientifically proven but an interesting fact.

High fructose corn syrup is added in large amounts to all those bottled salad dressings unless you are in the health food store. High fructose corn syrup contributes to high cholesterol, liver damage and alarmingly high levels of mercury which can result in brain and nervous system damage.

Think about where the oil comes from and what benefits you will receive by using oil that is derived from a plant form which will provide added health benefits. Everyone is familiar with Olive Oil so I won’t go into the details on using this one; however here is a few that you should start using.

Avocado Oil – Is a deep green color, has a sweet aroma with a buttery texture and is becoming one of my favorites for dressings, mayonnaise, tossing with pasta and finishing oil. Cold pressing avocados produces high quality oil with low levels of acidity and oxidation while maintaining vitamin E properties. It’s lower than olive oil in saturated fatty acid content. The rich green color of avocado oil is high in chlorophyll.

Pumpkin Seed Oil – Nutty, velvety and a greenish gold color oil that is cold pressed and rich with omega fatty acids, vitamin A E K C and zinc. This oil has been around since the 18^th century but is gaining popularity because of its added health benefits. It’s great for maintaining smooth skin, increase energy and lower high cholesterol levels.

Sweet Almond Oil – This light sweet and nutty oil is pressed from raw almond kernels and rich in fatty acids, vitamins D and E. It is 74% monounsaturated fat and almost of that is oleic acid and has a high smoke point at 430 degrees.

Grapeseed Oil – This oil is incredibly light with subtle sweet and floral notes with a slight tartness. Rich in vitamin E and low in saturated fat and a very high smoke point at 485 degrees making this a great cooking partner.

Macadamia Oil – Pure and decadent, this oil is cold pressed from macadamia nuts which impart a buttery sweetness that is hard to resist. This is fabulous when infused with herbs and garlic, use on seafood, pasta, vegetables and as finishing oil. It’s one of the most heart healthy oils to use with 85% monounsaturated fat, vitamin E, omega 6 and omega 3, oleic and linoleic acids.

My kitchen counter has a variety of oils and vinegars so I can make a salad dressing quickly using fresh herbs, garlic and seasonings. It’s easy and you should try it. You won’t miss those bottled dressings and you will love the variety of options you have when you grab one of these fabulous oils.

Grilled Watermelon & Serrano Dressing

Who knew that Watermelon was loaded with amazing healing properties? Most of us just indulge in this a few times a year, Memorial Day, Independence Day and Labor Day but this fruit aka a vegetable, when consumed has enzymes that work to create amino acids that help the heart and circulation system that help the heart and immune system. This amino acid action works to relax the blood vessels the same way Viagra treats “ED”. Who knew? So this is a great way to relax blood vessels without the side effects.
Another great benefit from these amino acids is that is helps remove the toxins from our bodies. If you can find a watermelon that has deep read qualities this will have the added value of Lycopene that we thought was only found in tomatoes but is also in red grapefruits. Lycopene is an anti-oxidant that helps protect the heart, prostate and skin.
Serrano Peppers are also a powerhouse of healing. Serranos aid in lowering blood pressure and improve circulation and metabolism.

For the Dressing

1/2 Cup Extra Virgin Olive Oil

2 Tablespoons Fresh Lime Juice

2 Tablespoons Sherry Wine Vinegar

1 Tablespoon Shallots, Diced Fine

1 Serrano Chili Pepper, Fire Roasted and Sliced Thin

1 Tablespoon Fresh Thyme

½ Teaspoon Sea Salt

Dash Cracked Black Pepper

Whisk together all ingredients and allow let stand for at least 4 hours to combine the flavors. Keep at room temperature.

For the Salad

1 lb Grilled Watermelon, Diced

1 Cup Fresh Arugula

¼ Cup Goat Cheese, Crumbled

2 Stalks Green Onions, Sliced Thin

Fresh Basil, Shredded

Brush watermelon slices with extra virgin olive oil and grill on each side. Dice and combine with arugula, diced green onions and fresh basil. Toss with dressing just prior to serving and add crumbled goat cheese.

This salad is wonderful served with grilled whole trout.

Homemade Ricotta

This summer I've spent a lot of time testing a lot of recipes and making condiments, everyday items we usually purchase from the grocery store as a convenience item to see how different these items taste when made from scratch. Making items from scratch enables you to control the ingredients, therefore reducing the amount of sodium, unnecessary additives and preservatives that change the flavor profile of food.

To my surprise, ricotta, which is an item that I never really liked in lasagna, ravioli, etc because of the texture and bland flavor was one of the more fabulous tasting items I tested. Ricotta of course can be made savory or sweet by adding your own flavors. One way I used it was as a breakfast item and I grilled some juicy white nectarines, added some toasted slivered almonds, fresh mint and a drizzle of organic raw honey. This was so wonderful and would be a great dessert for any dinner party.

Making ricotta from home is so easy and only requires a few minutes of your time. Time well spent. I had to laugh because I sent a message to my sister who loves to cook thinking she would give this a whirl and she shot me a message back saying, "sounds like a lot of work girl!" Work? This is so easy and the taste is so spectacular that I will never purchase ricotta in a tub again! Neither will you if you try it.

Make up a batch of this, use it as I suggested with grilled peaches or nectarines. Have your friends over and have a ricotta bar party, with grilled flat bread, savory toppings such oven roasted tomatoes, fresh herbs, extra virgin olive oil, or sweet toppings; honey, fruits or whatever your heart desires. It's fun and fabulous.

Homemade Ricotta

1 1/2 Cups Buttermilk, Full Fat
3 Cups Milk, Whole
1 Cup Heavy Cream

Bring all ingredients to a gentle simmer over medium heat. While it is simmering the milk solids will start to form. This only takes a few minutes. Once this happens, remove from heat and let sit for about 25 minutes to cool down.

Get out a large bowl and lay a strainer over it lined with a few layers of cheesecloth. Gently pour the milk over the strainer allowing the cheesecloth to catch the solids. Then take the edges of the cheesecloth and cover the milk solids and put in the refrigerator over night. You will want to drain the liquid and keep a pan underneath to catch the remaining liquid as it drains overnight. This process will allow the ricotta to firm up.

Use ricotta as desired. This will last approximately 4-5 days in the refrigerator covered in an air tight container.

Yummilicious!


Honey Ricotta

1 Large Vanilla Bean, Scraped
1 teaspoon Lemon Zest
2 Cups Homemade Ricotta Cheese
1/4 Cup Raw Organic Honey
Sea Salt
Cracked Black Pepper

Mix all ingredients together. Adding a pinch of sea salt and black pepper. Serve with grilled nectarines, toasted sliced almonds, fresh mint and a drizzle of extra virgin olive oil - good quality of course!

I hope you try this...you will be so glad you did.

I CAN'T STAND THE HEAT! Strawberry Limeade

This is the most unbearable summer! My car temperature reads 109 today when I got in and it seems to never stop! I don't think I can take it much longer. One thing I can take is a nice cool drink and what a better way to use up some strawberries and limes at the end of summer.

Strawberry Limeade is much better when it's made a home and not through that drive up fast food place. (you know the one!)

I like to sweeten mine with sugar free Truvia Stevia. Make a simple syrup of equal parts of water and stevia, make sure it's dissolved and add in some strawberries, fresh mint and a squeeze of lime. If your in a feisty mood, add some vodka or rum. I'll never tell...

Enjoy!

Lime Coconut Carrot Soup

I know, I've been on vacation for about 6 months and I'm sorry but I'm back.....I took some personal time after Valentines to recharge and spend time finding some inner peace.

Here is a lovely little soup that is simple and fabulous. Whip it up, put it in the fridge and zap it in the microwave for a quick meal when it's so hot outside. It's light and filling.

In the next few months I will be introducing my line up of new things, what's been stirring in my brain while I was away and getting ready for fall...my favorite time of year. This summer is has been a miserable time of year and it will be so wonderful to feel some cool air and start cooking again. Texas has had over 50 days of heat over 100 degrees this summer. I've never seen it like this before. So welcome Fall and Winter...

Lime Coconut Carrot Soup

1 Tbsp Butter
1 Onion, Diced
2 Garlic Cloves, Chopped
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1/4 tsp Nutmeg
1/4 Coriander
2 Tbsp Ginger
1 Granny Smith Apple, Peeled and Diced
2 Cups Carrots, Peeled and Chopped
6 Cups Chicken Broth
14 oz Coconut Milk
1 Lime, Juiced
Cashew Halves, Roasted and Salted (Garnish)
Fresh Cilantro, Chopped (Garnish)but

In a medium size pot over medium high heat, add the butter, onion and garlic and saute until onions are translucent.

Add the sea salt, black pepper, nutmeg and coriander and saute an additional 2-3 minutes.

Add the ginger, apples and carrots and saute a 2-3 more minutes.

Add the chicken broth and bring to a boil and reduce the heat to a simmer and cook until carrots are soft.

Transfer to a blender and blend until smooth.

Return the pureed soup to the pan and add the coconut milk. Simmer for 15 minutes.

Add the lime juice and serve with a garnish of toasted cashews and chopped cilantro.

FANTASTIC!...

Funny Valentine

Valentine....My Funny Valentine...I love that song. Valentines Day, not so much. Since losing the love of my life 11 years ago I've had a hard time with this time of year. The purple iris was always my favorite flower but when I received a huge bouquet of them on Valentine's Day and I had just received the most devasting news I just can't bear the scent or sight of them again. So I've decided to shower myself with a new favorite flower...Peonies! They are such a beautiful flower and the fragrance is so divine. I remember growing up and having a huge bush in the backyard. The hot pink flowers would burst in clusters and butterflies would flock to the scent.

Now that we have had the worst snow storms this year, I'm ready to welcome spring. Peonies and Old Fashioned Strawberry Cake will do the job. When I was a little girl, my grandmother would always make this strawberry cake in the spring and it still remains my favorite.

Sorry...This isn't vegan or healthy for that matter - It's just good. Good for a broken heart on Valentine's Day.

My your day be filled with love - no matter where you find it. Enjoy...

Old Fashioned Strawberry Cake

1 Box White Cake Mix

3oz Strawberry Jello

15oz Frozen Strawberries with juice, thawed and pureed

4 lg Eggs

1/2 Cup Vegetable Oil

1/4 Cup Water

Pecans or Walnut (optional)

Butter Cream Frosting

1 Stick Butter, Softened

10 oz Frozen Strawberries, thawed and pureed

7 Cups Powdered Sugar

Fresh Strawberries for Garnish

Preheat oven to 350 degress and lightly grease a baking pan.

In a large bowl combine the cake mix and jello. Add the eggs, strawberries, oil and water. Beat on medium until throughly incorporated and smooth. Add pecans or walnuts if you desire and mix in.

Pour into prepared baking pans and bake for 20 minutes. Check with toothpick to make sure it comes out clean.

Let the cake cool in the pans for 20 minutes and then remove from pans and let cool completely on a wire rack.

To make the Frosting:

Cream together the butter and the strawberries and then mix in gradually the powdered sugar. Mix with a hand mixer until light and fluffy.

Put in refrigerator and let it chill so it spreads well when icing the cake.

Spread icing in between layers of cakes and then cover the cake all over with remaining icing. Garnish with fresh sliced strawberries.

I like to chill the cake before serving. The icing has a tendancy to get soft easy because of the butter.

Cut a slice, smell the peonies and enjoy your Valentine's Day.

Butternut Ravioli w/Sage Butter

An ice storm has paralyzed us in North Texas this week and I have been feeding all the boys in the neighborhood. So my pantry and fridge a close to empty and I had to rummage for something to fix for dinner tonight. In the freezer were some butternut squash cubes and in the fridge was some wonton wrappers and fresh sage. So I thought I would make a quick version of ravioli and it hit the spot.

2 cups Butternut Squash Cubes, Thawed
1/4 cup Parma Parmesan Cheese (Vegan Parm Cheese)
1 Tbsp + 3 Tbsp Earth Balance Vegan Butter
Wonton Wrappers
Fresh Sage
Salt & Pepper

In a food processor, combine the butternut squash, 1/4 cup parmesan cheese and 1 Tbsp Earth Balance Vegan Butter. Mix until throughly combined.

Lay out the wonton wrappers and place a small scoop in the center of the wonton wrapper. With water on your fingertip, touch the edges of the wonton wrapper all the way around and then fold over and seal.

Repeat until all of the filling is gone.

Boil some water and season with salt. Throw in the ravioli's and cook for 2-3 minutes. Be careful not to let them stick together and handle with car so they don't burst open. Remove with a slotted spoon.

In a saute pan, melt the remaining 3 Tbsp Earth Balance Vegan Butter and add the sage. Saute the ravioli's in the butter until coated on both sides.

Transfer the ravioli to a plate, pour over the butter sauce and garnish with some grated parm cheese.

Mix up a side salad & Voila! Dinner is served.