Apple Cider Ham
- 1 tbsp olive oil
- 1 tbsp butter (or coconut oil)
- 2-3 lb ham (presliced is perfectly fine)
- 3 cups Simply Apple
- 1 apple, cored and quartered
- 1 tsp salt
- 1/4 tsp allspice
- In a pressure cooker, heat the oil and butter on "brown." Place the ham in the cooker and add Simply Apple, salt, apple slices, and allspice. Lock the lid and cook on "high" for 65 minutes.
- Let the
Gluten Free Orange Infused Olive Oil Chocolate Chip Cookies
- 1 1/4 cup Bob's Red Mill 1 to 1 Gluten free flour blend(*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1 cup cashew meal
- 1 cup coconut sugar
- 1 teaspoon baking powder
- dash salt
- 1/4 cup orange infused olive oil
- 1/2 cup light canned coconut milk
- 2 large eggs
- 1/2 cup chopped walnutsoptional
- 1/2 cup chocolate chips
Stir Fry Recipe: Green Bean and Shiitake Mushrooms
- 1/2 pound green beans, trimmed
- 2 teaspoons olive oil
- 1/2 onion, thinly sliced
- 6 ounces fresh mushrooms, sliced
- 1 clove garlic, finelly minced
- 1 teaspoon finely grated fresh ginger
- 1 1/2 tablespoon oyster sauce + 2 tablespoons water
- Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
- Heat the wok over high heat and swirl in the olive oil. When very hot, add in the
Salmon with Magical Butter Sauce Recipe
- 1/2 cup butter
- 3 tablespoons fruit preserves (like apricot, mango-jalapeno, blackberry, etc.)
- 1 1/2 tablespoons balsamic vinegar
- salt and pepper
- 1 tablespoon minced herbs (like parsley, cilantro, basil, chives)
- 1 piece skinless salmon fillet, about 5-6 inches long
- salt and pepper
- Vegetable oil, for cooking
- Season the salmon with salt and pepper. Roll the salmon. Use kitchen twine to tie the salmon in 4 places, evenly spaced. Make sure you tie
Shrimp and Quinoa
- For the quinoa
- 1 1/2 cups of water
- 1 cup uncooked quinoa
- In a large pot bring water to boil, then add in quinoa.
- Cover and reduce heat to low and simmer for 15 minutes.
- Once cooked remove from heat and set aide for 10 minutes or, until all liquid is absorbed.
- 2 tablespoons olive oil
- 1 red onion, fine chopped
- 1/2 green bell pepper, fine chopped
- 1/2 cup sliced mushroom
- 6 asparagus spears, trimmed and evenly chopped
- 1/4 cup golden raisins
- 1 tablespoon minced fresh ginger root
- 1/4 cup of cilantro, fine chopped
- 1/4 cup dill, fine chopped
- salt and pepper to
Ingredients
- 4 oz. Chavrie Fresh Goat Cheese Log
- 6 Fresh sage leaves1 Orange
- 1 oz. Balsamic Vinegar
- 1 oz. Olive Oil
Instructions
- Slice Chavrie Fresh Goat Log into 8-10 slices
- Arrange Goat cheese slices in a single line in a shingled fashion on a rectangle platter
- Zest one Orange and reserve the zest for garnishing
- Remove peel and section each orange into segments
- Drizzle olive oil and vinegar on cheese
- Top with orange segments
- Garnish with orange zest
- Serve at room temperature with sliced baguettes or your favorite crackers
Ingredients: FOR TWO
- 1/2 lb pasta (rigatoni or similar)
- 2 Tbsp olive oil
- 1 large eggplant cubed
- 4 cloves garlic finely chopped
- 1/2 tsp chile flakes
- 2 cups canned tomatoes finely diced or crushed
- 1/4 cup
Salty Broccoli Toast
Ingredients: FOR TWO
(from Good and Cheap p. 72)- 2 tbsp butter
- 4 slices bread
- 1 tsp olive oil
- 3 cloves garlic, finely chopped
- 1 tsp chili flakes
- 1 anchovy, finely chopped
- 1 crown and stem of broccoli, chopped
- Romano or Parmesan, freshly grated
- salt and pepper
Instructions:
Melt ½ tablespoon of butter in a small pan on medium heat. Place the two slices of bread in the pan and let them sizzle for about 2 minutes, then lift them with a spatula to check whether they’re golden brown underneath. When they are, flip ’em over. Add the rest of the butter to the pan to make sure the second side of the toast becomes just asIngredients
- 1.3 kg turkey fillet
- 1/2 tsp black pepper, ground
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp chili pepper, ground
- 1/2 tsp mustard, cereal
- 4-5 garlic cloves, minced
- 2 Tbsp olive oil
- 2 Tbsp salt
- 1 tsp parsley
- 1 tsp dill
How to make Cold boiled turkey in multicooker
- Wash turkey fillet under cold water. Dry thoroughly by paper towels.
- Mix black ground pepper, paprika, turmeric, ground chili pepper, cereal mustard, dill, parsley, minced garlic cloves, olive oil and salt in separate bowl.
- Smear the turkey fillet with this mixture. Pour two spoons of olive oil and 40 ml of water in the multicooker. Also put turkey fillet in it.
- Cook in Baking mode for 2-3
- Mix: 20 minutes
- First fermentation : 2 hours
- Assemble: 5 minutes
- Proof: 1.5 hours
- Bake: 40 minutes
- 250 g flour
- 66 g milk
- 6 g (2 t.) instant yeast
- 4 g (2/3 t.) salt
- 100 g eggs (2 eggs)
- grated zest of one lemon
- 1 t. chopped fresh rosemary
- 55 g fine granulated sugar
- 113 g olive oil
- 3 large, firm plums, sliced
- 1 t. chopped fresh rosemary
- 34 g fine granulated sugar
- In the bowl of a stand mixer with paddle, combine the flour, milk, yeast, salt, eggs, lemon zest, and rosemary. Mix in low speed until incorporated. The dough will be stiff at this point.
- Replace the mixer paddle with a
Strawberry Balsamic Martini
Ingredients:
- 2-1/2 oz. plain or strawberry-flavored vodka
- 1/2 oz. High Country Strawberry Balsamic
- 1 fresh strawberry
- 1/2 oz simple syrup
- 1/2 fresh lime, juiced
- 1 strawberry for garnish
Instructions:
In a martini shaker, muddle the strawberry with the simple syrup. Add the vodka, High Country Balsamic, and lime juice and shake well. Pour into a chilled martini glass and garnish with a fresh strawberry.
Ingredients:
- 1 package yellow cake mix
- 1/4 cup sugar
- 1 cup High Country Blood Orange Olive Oil
- 8 oz sour cream
- 4 eggs
- 1 Tbsp orange extract
Instructions:
Preheat oven to a temperature of 325 degrees. Combine cake mix and sugar in large bowl. Add High Country Blood Orange Olive Oil, eggs, sour cream and orange extract. Blend on medium high for 2 minutes. Pour batter into greased and floured Bundt or tube pan. Bake 40-45 minutes, using a toothpick to check doneness. Cool 15 minutes on rack. Remove from pan and cool additional 30 minutes.
Super-Easy Blood Orange Brownies
Ingredients:
- 1 box of your favorite brownie mix or scratch recipe
- High Country Blood Orange EVOO
Instructions:
Substitute High Country Blood Orange EVOO for oil noted in brownie recipe. Enjoy!
Special Chocolate Cake
Ingredients:
- 2 cups flour
- 2 cups sugar
- 3/4 cup cocoa (Hershey's dark or international)
- 1 tsp. salt
- 1 tsp baking powder
- 2 tsp. baking soda
- 2 eggs
- 1/2 cup High Country Blood Orange EVOO
- 1 cup milk
- 1 Tbsp white vinegar
- 1 cup boiling water
- 1 tsp. vanilla
Instructions:
Preheat oven to 350 degrees. Mix first 7 ingredients together. Add the High Country Blood Orange EVOO and milk with white vinegar added. Add the cup of boiling water and vanilla. Bake in a 9x13 pan for 35 to 40 minutes.
Citrus Sugar Cookies
Ingredients:
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 2/3 cup High Country Lemon or Blood Orange Olive Oil
- 2 tsp vanilla extract
- 1 tsp grated lemon rind
- 3/4 cup granulated sugar
- extra sugar for dipping
Instructions:
Preheat oven to 325 degrees. In a medium bowl mix flour, baking powder and salt; set aside. Combine eggs, High Country Olive Oil, vanilla and lemon rind in a large mixing bowl and beat well. Add sugar and beat until well blended. Stir in flour mixture until just mixed. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Flatten cookies with the greased bottom of a glass dipped in sugar. Bake for 8-10 minutes or until lightly browned. Transfer immediately to wire racks to cool. Store in airtight containers.