Kids Eat Brussels Sprouts? Yes!

Kids Eat Brussels Sprouts? Yes!

Want to get your kids to eat all of those healthy veggies? Drizzle on the oil & balsamic.  Here's how:

1lb. Brussels Sprouts, halved
5 tablespoons Garlic Olive Oil
4 teaspoons Neopolitan, 18 Year, or Fig Balsamic
1 teaspoon Galena Garlic Pink Hawaiian Sea Salt

Slice sprouts in half and arrange in single layer on foil lined cookie sheet (or foil grill pan, if grilling).  Toss with the oil & sea salt. Drizzle on the balsamic and watch it caramelize as it bakes! Bake at 350 for 10-15 minutes until crispy on the edges but not over cooked.  Delicious!
*Note: This is a winner for any roasted veggies that are favorites!

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Olive Oil Diet? What?

A day on the olive oil diet and a great veggie recipe!!!!
3 tbs extra-virgin olive oil (used in cooking or as a dressing)

3 cups veg (at least)

2-3 serves fruit

6-7 serves starch (wholegrains where possible)

2 serves dairy (including eggs)

1/2 serve of white meat or fish (3 serves a week)

Grilled Zucchini & Veggies
Ingredients:
6 small zucchini
1 large sweet onion
8 mini red, yellow, orange peppers (a mix of)
2 tablespoons Galena Garlic Backyard BBQ seasoning
2 tablespoons Galena Garlic Bourbon Molasses seasoning
4 tablespoons Oh Olive Baklouti Green Chili Oil
2 tablespoons Oh Olive Garlic Olive Oil

*18 Year or Fig Balsamic reduction: Heat 18 Year or Fig Balsamic in a small saucepan over medium heat for 10 minutes or until thick. Remove from heat and let cool. Put in a plastic mustard or ketchup container with pointed cap. Keep refrigerated for drizzling on your veggies, steaks, etc.

Cut zucchini lengthwise into 2-3 inch pieces. Cut mini peppers in half and add to zucchini. Slice onion into rings and add to veggie mix. Drizzle both oils over veggies. Sprinkle with the two spice blends and toss in a 9 x 12 (or larger) roasting pan. Roast at 400 degrees for 15 minutes or until desired doneness. Take veggies out of oven and drizzle with the balsamic reduction. Serve or refrigerate when cool, for later use.

*Note: You can also make these in foil on the grill! Add your favorite veggies; tomatoes, cauliflower, broccoli, etc. Recipe adapts!

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Think You Can't Use Olive Oil and Lose Weight? Think Again!!!!

http://www.bodyandsoul.com.au/weight+loss/diets/3+tablespoons+of+olive+oil+can+save+your+life+and+make+you+slimmer,34445

Olive Oil Peanut Butter? Who Knew?

Olive Oil Peanut Butter?  Who Knew?

Fresh Ground Peanut Butter Made With Extra Virgin Olive Oil

Ingredients:
2 Cups fresh roasted, organic, unsalted peanuts
1/2 tsp. sea salt (optional)
1 Tbs. granulated sugar (optional)
1/2 cup Hojiblanca Olive Oil

Cooking Instructions :

Place the peanuts in the jar of your blender or food processor. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks.  Makes amazing peanut butter cookies and just delicious on whole grain bread!

Makes 1 1/2 cups natural peanut butter
 
Cooking Time : 1-2 min
Servings : 1 1/2 cups
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Oh My Blood Orange Olive Oil Muffins.....Sound Good? Oh Yeah!

Oh My Blood Orange Olive Oil Muffins......Sound Good? Here's the simple recipe:

Oh My Blood Orange Olive Oil Muffins

Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons Sicilian White Lemon Balsamic Vinegar
2 tablespoons whole milk
3/4 cup Blood Orange extra-virgin olive oil
2/3 cup sliced almonds, toasted
Powdered sugar, for sifting over the top of muffins when done
Directions
Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.

Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Chop almonds and add

them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a toothpick inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack to cool for 15 minutes. Remove the muffins onto a serving platter and let cool for 5 more minutes. Sift powdered sugar over the muffins or glaze with a tablespoon of Blood Orange Olive Oil, 1 cup confectioners powdered sugar, 1 teaspoon orange zest, and 1 teaspoon white vanilla. Add more powdered sugar till desired glaze consistency is reached.

Note: You can add dried cranberries, dates, raisins, etc. to the mix before baking. Even chocolate chips add a different dimension!

Grillin' Brats Tonight? How about some Gravenstein Apple White Balsamic Mustard to with them?

Grilling Brats Tonight?  How about making your own mustard to go with them? Here's the easy recipe made with our NEW Gravenstein Apple White Balsamic.  Delicious drizzled over fruit, in Summer drinks with club soda, over chicken on the grill, over ice cream & in yogurt and of course, in this delicious mustard!  Get some of this ridiculously great balsamic before it's gone!

Gravenstein Apple White Balsamic Mustard

Ingredients
1/2 cup plus 3 tablespoons yellow or brown mustard seeds
About 1/4 cup plus 2 tablespoons (1 1/4 ounces) mustard powder
1/2 cup Gravenstein Apple White Balsamic vinegar
1/2 cup flat hard apple cider
1 1/2 teaspoons kosher salt
1 Granny Smith or Gravenstein or similar tart apple, peeled, cored and finely grated

Directions
Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the balsamic and hard cider overnight. Place the mixture in a food processor along with the salt and process for 1 to 2 minutes until the seeds are coarsely ground. Add the grated apple and pulse a few times to incorporate. This makes about 1 2/3 cups mustard.
The mustard will be pungent at first. Cover and refrigerate for a few days (or to taste) before using.

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Cheesy Tomato Pie...Really? Yes, and Oh So Good!

Let's use those tomatoes that are starting to come in the garden in a delicious and easy recipe for Summer.

Here it is: Cheesy Tomato Pie

Ingredients:
3 fresh garden tomatoes sliced
1/4 cup tomatoes chopped (do not add the juice, just the tomatoes, or pie will be runny)
1/2 teaspoon Galena Garlic Company Garlic Hot Blend
1 teaspoon high poly ultra premium Hojiblanca extra virgin olive oil
1 lb. lean ground round or ground turkey
1 sweet onion chopped
11/2 cups shredded cheddar cheese
1/2 cup Bisquick
2 eggs
1 cup milk
18 Year Traditional Balsamic for drizzling

Directions:

Preheat oven to 400 degrees. Grease a pie plate with 1 tsp. of the Hojiblanca olive oil. In a fry pan, saute the ground round with the onion and Garlic Hot Blend Seasoning over medium heat. When done, spread into the pie plate and top with the cheese. In a medium bowl, beat the eggs, Bisquick, and milk until combined. Add the chopped tomatoes and pour over the meat mixture in the pie plate. Arrange the tomato slices on the top as in the picture below. Bake for 20 minutes or until done. Allow 5-10 minutes to set after removing from the oven. Cut into wedges, drizzle with balsamic, and serve with a green salad for a quick meal.

Prep Time: 15 minutes

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