Tuesday, September 24, 2013

Pumpkins and more!


It's almost pumpkin time and that makes us think of our Pumpkin Stew recipe made with some delicious high poly, ultra premium Picual extra virgin olive oil. It's an awesome Fall dinner. Serve in pumpkins that have been cleaned of seeds and strings.


                                         
Photo: It's almost pumpkin time and that makes us think of our Pumpkin Stew recipe made with some delicious high poly, ultra premium Picual extra virgin olive oil.  It's an awesome Fall dinner.  Serve in pumpkins that have been cleaned of seeds and strings.


Pumpkin Stew
Ingredients
 • 
¼ c. Ultra Premium Picual extra virgin olive oil
1 1/2 lb skinless, boneless white breast chicken meat
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tsp Oh Olive Garlic Blend Seasoning
2 cans (14 1/2 oz each) chicken broth 
1 can diced tomatoes
1 Tbsp Galena Garlic Smoked Chipotle Paprika
1/2 tsp salt
3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
1/2 lb. fresh green beans, cut in half
1 Tbsp cornstarch
1/4 cup creamy peanut butter (secret ingredient)


Directions
 •          Heat oil in large saucepan over medium heat. Add chicken; sauté 4 minutes or until browned. Remove chicken and reduce heat to a simmer. Add onion, pepper and garlic; sauté 4 minutes until softened.
 •          Add 1 1/2 cups broth, the tomatoes, paprika seasoning, and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
 •          Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until consistency desired.

Garnish with some croutons made with our Wild Mushroom and Sage olive oil! (recipe on our website; www.oholive.com)

Delicious!















                                        Pumpkin Stew
Ingredients

¼ c. Ultra Premium Picual extra virgin olive oil
1 1/2 lb skinless, boneless white breast chicken meat
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tsp Oh Olive Garlic Blend Seasoning
2 cans (14 1/2 oz each) chicken broth 
1 can diced tomatoes
1 Tbsp Galena Garlic Smoked Chipotle Paprika
1/2 tsp salt
3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
1/2 lb. fresh green beans, cut in half
1 Tbsp cornstarch
1/4 cup creamy peanut butter (secret ingredient)


Directions
• Heat oil in large saucepan over medium heat. Add chicken; sauté 4 minutes or until browned. Remove chicken and reduce heat to a simmer. Add onion, pepper and garlic; sauté 4 minutes until softened.
• Add 1 1/2 cups broth, the tomatoes, paprika seasoning, and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
• Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until consistency desired.

Garnish with some croutons made with our Wild Mushroom and Sage olive oil! (recipe on our website;www.oholive.com)

Delicious!!!!!!!

Ok, so we love pumpkin, so let's stay with the theme. Our pumpkin muffins are both healthy and delicious! They use one of our customer favored oils; Butter Oil, but here's the catch: no butter in the oil at all; just tastes like butter! All-natural, organic, dairy and gluten free, too! Use it anywhere you would use butter. I love it on fresh veggies and in the pan for scrambled eggs, but it's also great on toast, pasta, rice, and in many recipes. What more can you ask for?

                            Pumpkin Muffins

  

                             
I love to experiment with recipes to make them healthier. I hope you enjoy this high fiber, healthy fat adaptation!You can add chocolate chips or cranberries; sometimes I add nuts, too.

1 c. whole wheat flour
1/2 c. ground almonds
1/2 c. flax seed meal (ground flax seeds)
1/2 c. sugar
1 Tbsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. baking soda
1/4 tsp. nutmeg
1/8 tsp. ginger
1 c. canned pumpkin
1/2 c. milk
2 eggs
                                                1/3 c. Delizia Butter olive oil (dairy, gluten free & vegan; no butter in it!)

Optional: course sugar (I use raw cane sugar) and coarsely chopped walnuts to sprinkle on top

1. Use olive oil to lightly grease muffin tin or line with paper liners. Preheat oven to 350 degrees.
2. Combine all dry ingredients in large mixing bowl. Be sure ingredients are well mixed.
3. Combine pumpkin, milk, eggs and butter olive oil in a separate bowl and mix thoroughly.
4. Add pumpkin mixture to the dry ingredients and mix thoroughly.
5. Divide mixture between 12 muffin cups and top with sugar and walnuts if desired. Bake 15-20 minutes or until baked through. Cool in pan 5 minutes but remove muffins before they cool.

This recipe is easy enough to make with your kids. All the mixing is done with a whisk or spoon-perfect for involving beginning cooks. Any leftovers make a nutritious, quick breakfast on school mornings.

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