OT - Recipes which use olive oil or balsamic vinegar?
Johanna Gibson
I received olive oil for Christmas - went to the cupboard and I
already have 3 bottles of it! Plus 2 bottles of balsamic vinegar.
Clearly I'm not using it as fast as I am receiving it.
Do any of you have great recipes for using these ingredients? I
would like to try them out.
Thanks,
-- Jo in Scotland
theys
hairdresser prescribed that she use an olive oil pre-shampoo treatment
every time she shampoos for her dry,brittle hair. I found this out as
she was informing DS that the olive oil DOES belong in the shower.
I'll just bet it would help soften your skin as it rinses down over
your body too??? Hugs Kathy
"Johanna Gibson" <jgi...@tesco.net> wrote in message
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WhansaMi
My favorite is to cut fresh tomatoes. Marinade in olive oil and basalmic
vinegar. Top with fresh mozzarella and chopped fresh basil and serve with
toasted, sliced baguette.
Another way I use them is to dice up cucumbers, cherry tomatoes, and red onions
in a sealable bowl or bag. Whisk together olive oil and balsamic vinegar, and
pour it onto the cukes and red onions. Put in the refrigerator for about an
hour or two, shaking periodically to make sure the marinade in reaching all the
veggies. Pour into a bowl, and toss with greek olives and feta cheese. Yummy!
Sheila
Jeri
Slice cucumber, tomato, little bit of onion, little bit of garlic, sprinkle
with oregano, add some feta cheese and olives (preferably Greek), drizzle
with olive oil. Yum!
Elizabeth Wilson
This recipe is from The Silver Palate Cookbook.
12 garlic cloves
1/4 cup best-quality olive oil
4 quarts water
1 1/2 tablespoons salt
1 pound spaghetti
1 1/2 cups chicken broth
1 cup finley chopped Italian parsley
freshly ground black pepper
grated imported Parmesan cheese
1. Peel garlic cloves. Mince 6 of them and set aside. Slice remaining
garlic.
2. Heat the oil in a small skillet. Add sliced garlic and cook over medium
heat, stirring occassionally, unti golden brown.
3. Bring 4 quarts water to a boil in alarge pot. Stir in salt, add the
spaghetti, and cook until tender but still firm; do not overcook. Drain
pasta well and transfer back to the pot.
4. Add the chicken broth to the pasta and simmer until most of the broth has
been absorbed, 5 minutes or so.
5. Stir in the heated olive oil and sliced garlic, then the minced garlic
and the chopped parsley. Toss thoroughly.
6. Divide the pasta evenly among heated plates or shallow soup bowls. Pour
any remaining broth over pasta, and serve immediately, accompanied by lots
of freshly ground black pepper and grated Parmesan cheese.
This is also good cold as the basis for a pasta salad.
Elizabeth Wilson (Spring, Texas)
Lisa Caryl
Here is a link to my favorite chicken recipe that uses both ingredients. I
double the sauce though.
http://chicken.allrecipes.com/az/ChcknBrstsBalsamicVngrGrlc.asp
--
Lisa Caryl
http://www.picturetrails.com/quiltygurl
caryl@"nospam"netins.net
remove the obvious to reply
"Johanna Gibson" <jgi...@tesco.net> wrote in message
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Pauline O'Connell
can use olive oil when you make a cake, instead of olive oil, for example.
Not sure if this is popular in Scotland, but here, when we dine out,
frequently the server will bring a shallow bowl of balsamic vinegar & olive
oil mixed with herbs for dipping our bread in. I prefer this over butter -
mmmmm!
Pauline
"Johanna Gibson" <jgi...@tesco.net> wrote in message
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Pauline O'Connell
can use olive oil, instead of vegetable oil in a cake!
Pauline
"Pauline O'Connell" <poc...@pacbell.net> wrote in message
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Roberta Zollner
the bottom of your salad bowl with good olive oil. (little bowl = little
amount, big bowl, bigger amount) Add a Tbsp or so vinegar or lemon juice.
Add seasoned pepper, chopped herbs, salt, garlic, etc. to taste. Maybe also
a spoonful of water if you use a lot of dried herbs. Stir vigorously with
your salad fork until it looks emulsified. Throw in the leaves and toss.
Eat. Mop up the rest of the oil with bread.
Instead of buttered bread with dinner, pour a little olive oil on the plate
and dip your crusty Italian slice in that.
Simple pasta sauce: olive oil, salt and pepper, chopped herbs.
Pesto: A couple bunches of fresh basil, oregano or rucola or a mixture. Whiz
in a blender, adding pine nuts, olive oil and a bit of vinegar. Season with
s&p and add whatever else you think it needs. Great with pasta. Pesto made
with rucola and lime juice is divine with fish! If you make too much for one
meal, it freezes well.
Roberta in D
"Johanna Gibson" <jgi...@tesco.net> wrote in message
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DrQuilter
Johanna Gibson wrote:
--
Dr. Quilter
http://community.webshots.com/user/mvignali
(take the dog out before replying)
DrQuilter
kinds of oil. We have two kinds, the good stuff for salads and the large
cans you can get in ethnic groceries for everything else. Here is a
basic vinagrette recipe we use in salads:
2 spoonfulls red wine
2 spoonofulls balsamic vinegar
2 spoonfulls virgin olive oil
salt and black pepper to taste
Pauline O'Connell wrote:
> I use olive oil in place of vegetable oil for practically everything. You
> can use olive oil when you make a cake, instead of olive oil, for example.
> Not sure if this is popular in Scotland, but here, when we dine out,
> frequently the server will bring a shallow bowl of balsamic vinegar & olive
> oil mixed with herbs for dipping our bread in. I prefer this over butter -
> mmmmm!
>
Johanna Gibson
>vinegar. Top with fresh mozzarella and chopped fresh basil and serve with
>toasted, sliced baguette.
>
>Another way I use them is to dice up cucumbers, cherry tomatoes, and red onions
>in a sealable bowl or bag. Whisk together olive oil and balsamic vinegar, and
>pour it onto the cukes and red onions. Put in the refrigerator for about an
>hour or two, shaking periodically to make sure the marinade in reaching all the
>veggies. Pour into a bowl, and toss with greek olives and feta cheese. Yummy!
>
>Sheila
Okay, I have most of this on hand so I made it about an hour ago -
chopped up cucumber, tomatoes, onion and mixed in olive oil, balsamic
vinegar and crushed garlic. It is fantastic!
My throat is beginning to hurt so I tried the remedy I learnt in
Russia: slice half an onion, and pour freshly squeezed lemon over it.
When it has sat for about 5 minutes, the onion will be sweet and
lovely to eat.
This is the first winter I have not had a single cold. I have eaten
an orange every day, and have eaten the lemon-marinated onion each
time my throat began to feel that I may get a sore throat. I highly
recommend it!
-- Jo in Scotland
Pati Cook
bread with olive oil and spices i wonderful. How about pesto?
DH puts balsamic vinegar on his vegetables. Makes a wonderful salad
dressing with the olive oil and spices.
Pati, in Phx
WhansaMi
>onions
>>in a sealable bowl or bag. Whisk together olive oil and balsamic vinegar,
>and
>>pour it onto the cukes and red onions. Put in the refrigerator for about an
>>hour or two, shaking periodically to make sure the marinade in reaching all
>the
>>veggies. Pour into a bowl, and toss with greek olives and feta cheese.
>Yummy!
>>
>>Sheila
>
> Okay, I have most of this on hand so I made it about an hour ago -
>chopped up cucumber, tomatoes, onion and mixed in olive oil, balsamic
>vinegar and crushed garlic. It is fantastic!
> My throat is beginning to hurt so I tried the remedy I learnt in
>Russia: slice half an onion, and pour freshly squeezed lemon over it.
>When it has sat for about 5 minutes, the onion will be sweet and
>lovely to eat.
> This is the first winter I have not had a single cold. I have eaten
>an orange every day, and have eaten the lemon-marinated onion each
>time my throat began to feel that I may get a sore throat. I highly
>recommend it!
>
>
>-- Jo in Scotland
Glad you enjoyed it, and I hope your throat is better soon. I'll think "cold
warding-off thoughts" your way!
Sheila
Johanna Gibson
This sounds great! I am used to using olive oil in salad dressings,
but I knew there must be more to it than that.... :)
-- Jo in Scotland
Flossy
the balsamic instead of oil or fat. They are really good served with any dish
that normally has a salad and have few calories if you are dieting !!!!!
Flossy
Malvern England
***** Queen of Plaids ******
http://www.flossy.net
MB
in vinegar to 'soften' the sharp taste before adding them to
any potato salads....Mary
"Johanna Gibson" <jgi...@tesco.net> wrote in message
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Marcella Tracy Peek
Johanna Gibson <jgi...@tesco.net> wrote:
We made olive oil mashed potatoes for Christmas as we have someone who
can't to dairy - so no butter or milk or cream....
Anyway, it was 4 lbs potatoes cooked in water. Set aside some of the
cooking water before you drain off the potatoes. Mash and then add 1 C
olive oil and enough cooking water to get the consistency you like. Add
salt and pepper to taste.
One vinegar favorite of ours is to salt and pepper chicken breasts.
Cook in a skillet until done and remove to a plate. Deglaze the pan
with about 1/4 C balsamic vinegar. When the massive boiling settles
down, stir in some sour cream. It makes a lovely sauce to then pour
over the chicken.
marcella
Jalynne
vegetable oil, i'll use the olive instead. I also use it in place of a non stick
spray on my pans when i'm cooking. Then there's the wonderful way it makes a salad
taste. Balsamic vinegar is wonderful on salads and fruit (yes, really!), fish and
chips, anything you'd use vinegar for.
--
Jalynne - Keeper of the Quilt for ME club list
Queen Gypsy (snail mail available upon request)
see what i've been up to at www.100megsfree4.com/jalynne
"Johanna Gibson" <jgi...@tesco.net> wrote in message
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LN (remove NOSPAM)
--
LN in NH
a crazy quilter * hand quilter * & hand appliquér
all in all --- a very slow quilter.... So send quilts!
http://photos.yahoo.com/lns_obsessed
"Lisa Caryl" <ca...@nospamnetins.net> wrote in message
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Kate Dicey
I use them together all the time to dress salads: For one portion a
teaspoonful of each drizzled over a salad of 1 large tomato, chopped. a
handful of olives and a chunk of cucumber the same size as the tomato
works a treat. Add fresh basil by the handful for even grater flavour.
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!
NBennett
Put whole portobello mushrooms in a baking dish, smooth side down. Sprinkle
liberally with olive oil and balsamic vinegar, with some on the bottom of
the dish. Bake in oven around 350F for 20 - 30 minutes, till they are soft.
She eats them as a whole meal. I've heard other people say they use it in
place of meat in a meal. You can also use
the same ingredients and grill on a BBQ, basting with the oil and vinegar. A
friend of mine swears this has the texture and flavour of steak. We're
vegetarian, so don't know, don't care. I think the whole thing cries out for
a blast of garlic, but they tell me it doesn't need it.
PLUS I hate mushrooms, so this is not something I've ever eaten.
Nancy - Toronto
"Johanna Gibson" <jgi...@tesco.net> wrote in message
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Frosty772
Pour some olive oil in a frying pan. sprinkle the pork chops with lemon pepper
on both sides. Fry them about 4 mintues per side. Remove the chops from the
pan. Pour 1/2 cup of balsamic vinegar and 1/2 cup chicken broth in the pan.
Let it reduce just a bit and pour on top of the chops. This is a very good
dish and my DH perfers his chops made this way.
Tammy
Carolyn McCarty
frying. Balsamic vinegar is wonderful for salad dressings. And if you are
into grilling food outdoors, one of the best marinades in the world is
simply balsamic vinegar and olive oil, add other herbs and spices if you
want but they are not needed.
--
Carolyn in The Old Pueblo
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If it ain't broke, you're not trying. --Red Green
If it ain't broke, it ain't mine. --Carolyn McCarty
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"Johanna Gibson" <jgi...@tesco.net> wrote in message
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Carolyn McCarty
then when he got home from work he would make a simple sandwich with bread
and butter and those vinegar-soaked onions. Quite yummy, really! And very
good with a relaxing after-work beer.
--
Carolyn in The Old Pueblo
take out nospam to reply
If it ain't broke, you're not trying. --Red Green
If it ain't broke, it ain't mine. --Carolyn McCarty
If at first you don't succeed, switch to power tools. --Red Green
If at first you don't succeed, get a bigger hammer. --Carolyn McCarty
"MB" <redsa...@yahoo.net> wrote in message
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Carolyn McCarty
nice change from an ordinary fried chop.
--
Carolyn in The Old Pueblo
take out nospam to reply
If it ain't broke, you're not trying. --Red Green
If it ain't broke, it ain't mine. --Carolyn McCarty
If at first you don't succeed, switch to power tools. --Red Green
If at first you don't succeed, get a bigger hammer. --Carolyn McCarty
"Frosty772" <fros...@aol.comnocrap> wrote in message
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Kathy
mozzarella cheese (overlap them). Sprinkle with FRESH basil leaves. Drizzle
with olive oil and balsamic vinegar, salt and pepper. To DIE for....
Kathy
http://community.webshots.com/user/katquilts53
Repeat after me......."Spray Starch is my Friend!"
rita...@webtv.net
use it on all salad greens.
use it w/balsamic to marinade all meat-chicken/beef/etc.
Mel Rimmer
> Hello folks,
> I received olive oil for Christmas - went to the cupboard and I
> already have 3 bottles of it! Plus 2 bottles of balsamic vinegar.
> Clearly I'm not using it as fast as I am receiving it.
> Do any of you have great recipes for using these ingredients? I
> would like to try them out.
You can make soap out of olive oil, but soapers tend to use the lowest grade
(pomace) not only because it's cheaper, but also because it actually makes
better soap than extra virgin. Olive oil soap is called Castile Soap. If you
would actually like to make Castile Soap email me fora recipe.
You can also make a fabulous body scrub very easily . Add a few drops of
your favourite essential oil into a cup of olive oil. Then stir in a cup of
salt or sugar - when I make it asa gift I use rock salt granules because it
seems posher but when I make it for myself I use table salt or regular
sugar, it doesn't actually make any difference. Pop it into a nice container
(I often use Kilner jars for gifts) and label it. You rub handfuls of it
into your body whilst standing in the bath or shower and scrub yourself all
over, then rinse it off. The scrubbiness leaves your skin very smooth, the
oil leaves a fine moisturising layer all over you, and the essential oils
give you a lovely scent.
Pauline O'Connell
turning the wood - because it is "green wood", the garage smells like olive
oil. He said his hands have never been softer, because the oil from the
wood is moisturizing his hands. His hands are smoother than mine are!!
Pauline
"Mel Rimmer" <mel.r...@timelord.org.uk> wrote in message
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nbhilyard
Jo, you may have to go out and get more olive oil!
Nann
who has quit buying bottled salad dressing and just uses balsamic vinegar
and oil
"Johanna Gibson" <jgi...@tesco.net> wrote in message
news:c7nts09n80m1c8cv4...@4ax.com...
> Hello folks,
> I received olive oil for Christmas - went to the cupboard and I
> already have 3 bottles of it! Plus 2 bottles of balsamic vinegar.
> Clearly I'm not using it as fast as I am receiving it.
> Do any of you have great recipes for using these ingredients? I
> would like to try them out.
Mel Rimmer
> My husband is a wood turner & he works a lot with olive wood. When he is
> turning the wood - because it is "green wood", the garage smells like
> olive
> oil. He said his hands have never been softer, because the oil from the
> wood is moisturizing his hands. His hands are smoother than mine are!!
I never knew there was oil in the wood - the oil you buy is extracted from
the fruit. How interesting.
Denise G.
freezing meats. Add raw chicken or pork to the bag, add a little
balsamic vinegar and your favorite spices. Turn on the machine, suck
the air out and seal the bag. Toss in freezer. When you need the meat,
just cook it however you ordinarily would. The vinegar, which has now
permeated the meat, gives a really great extra zing to the flavor.
I had never tasted Balsamic until just a few years ago and I am
practically addicted to the stuff now. Just talking about it makes me
salivate. I also add some to olive oil, a little parmesan cheese and
garlic as a dip for crusty bread. Yum! I think I'll make some tomorrow
with home made Italian bread and spaghetti and meatballs.
I also mix olive oil and balsamic with a little spicy mustard and a bit
of parmesan cheese for a salad dressing.
Now I really am drooling.
Denise in NH
My quilt guild:
www.amoskeagqg.org
robertaj...@gmail.com
> Hello folks,
> I received olive oil for Christmas - went to the cupboard and I
> already have 3 bottles of it! Plus 2 bottles of balsamic vinegar.
> Clearly I'm not using it as fast as I am receiving it.
> Do any of you have great recipes for using these ingredients? I
> would like to try them out.
> Thanks,
>
>
> -- Jo in Scotland
First Recipe
Ingredients
3/4 cup sliced regional strawberries
half a cup non-fat plain yogurt
2 tbsps liquid honey
five tablespoons white or red balsamic vinegar
In a food mill, incorporate strawberries, yogurt, honey and vinegar; procedure till hassle-free, scraping disadvantages. Cover and cool up until utilizing. Blended completely, you'll have a creamy pink sauce made with balsamic vinegar you can make use of all over! Attempt it on salad or meat (expecially chicken).
Second Recipe
And now discover the second recipe for a yogurt and balsamic vinegar dressing.
Balsamic dressing:.
1 cup balsamic vinegar (absolutely nothing too unique or costly, the economical things will do).
optional: sugar/honey to sweeten (although it will sweeten throughout the food preparation procedure).
Put 1 cup balsamic vinegar in a sauce pan and offer a boil.
Decrease to a simmer till it expands to preferred consistency, whisking regularly.
Raspberry Yogurt Dressing:.
one handful fresh raspberries.
one cup non-fat plain Greek yogurt.
two or three tbs of olive oil.
one or two tbs apple cider vinegar.
one tbsp honey.
salt + pepper to taste.
optional: it could be nice with a dash of cardamon.
Incorporate every little thing in a blender or food processor bullet processor and mix till hassle-free. Trial run and include basically of any component up until preferred taste is attained.
here you could fine other two recipes for souces: http://www.squidoo.com/the-best-quality-italian-foods
I tried also the recipe in this article "An excellent Appetiser with Traditional Balsamic Vinegar":
http://traditionalbalsamicvinegar.tumblr.com/post/50588055453/an-excellent-appetiser-with-traditional-balsamic
And it is simple, delicious and fast to prepare! Love it!
and finally on this facebook page sometimes they publish interesting recipes with balsamic vinegar (I found the recipe of the appetizer there!) https://www.facebook.com/BalsamicVinegarManodOro
hope this recipes can help you finish your balsamic vinegar in a great way!
Bobbie Sews More
<robertaj...@gmail.com> wrote in message
news:fed5e09a-442d-4f87...@googlegroups.com...
> Hello folks,
> I received olive oil for Christmas - went to the cupboard and I
> already have 3 bottles of it! Plus 2 bottles of balsamic vinegar.
> Clearly I'm not using it as fast as I am receiving it.
> Do any of you have great recipes for using these ingredients? I
> would like to try them out.
> Thanks,
>
>
> -- Jo in Scotland
Barbara in SC who uses olive oil in about everything, even to season
vegetables & fry with.
Marcella Peek
Hopefully Jo has used up her olive oil and vinegar stash in the last 9
years :-)
marcella
wonder how many unfinished quilts I have that old?...
In article <AsCdnSBkkvde2gDM...@earthlink.com>,
Bobbie Sews More
sorry about that!
Barbara
"Bobbie Sews More" wrote in message
Hanne in DK
old messages surface, and people don't pay attention to the dates at all.
On a few Danish groups I read, this happens every week and the replies
are always from people who (1) don't normally post in the group (is
Roberta Jones one of "our" Robertas?) and (2) are never heard from again!
Roberta Jones: please come join us in all things quilting (and many
things life)!
Hanne in DK
Jo Gibson
that oil and vinegar, some time ago. But I'll try your recipes in
future, thank you.
-- Jo in Scotland
Jack Campin
> I already have 3 bottles of it! Plus 2 bottles of balsamic
> vinegar. Clearly I'm not using it as fast as I am receiving it.
> Do any of you have great recipes for using these ingredients?
http://tvnz.co.nz/masterchef-new-zealand/masterclass-ep-4-chocolate-ginger-truffle-tart-4719669
-----------------------------------------------------------------------------
e m a i l : j a c k @ c a m p i n . m e . u k
Jack Campin, 11 Third Street, Newtongrange, Midlothian EH22 4PU, Scotland
mobile 07800 739 557 <http://www.campin.me.uk> Twitter: JackCampin
Donna in Idaho
Pork Roast
Put a pork roast in crock pot. Size of pork roast, size of crock pot -
whatever you have!
Mix together:
2 parts balsamic vinegar to 1 part honey & 1 part brown sugar.
Pour over pork roast and cook until done.
My family loves pork roast fixed this way.
____________________________________________________
Penne with Roasted Asparagus
and Balsamic Butter
Simmering the balsamic vinegar both mellows and thickens it. When
tossed with the hot pasta and the butter, it forms a smooth, uniquely
flavored sauce.
1 lb. asparagus
1 Tbsp olive oil
2 tsp salt - I usually never use as much salt as the recipe calls for
1/2 tsp black pepper
1/2 C plus 2 Tbsp balsamic vinegar
1/2 tsp brown sugar
1 lb. penne
2 Tbsp butter, cut into pieces
1/3 C grated Parmesan cheese, plus more for serving
1. Heat the oven to 400°. Snap the tough ends off the asparagus and
discard them. Cut the spears into 1” pieces. Put the asparagus on a
baking sheet and toss with the olive oil and 1/4 tsp each of sale and
pepper. Roast until tender, about 10 minutes
2. Meanwhile, put the vinegar in a small saucepan and simmer until 3
Tbsp remain. Stir in the brown sugar and the remaining 1/4 tsp pepper.
Remove from heat.
3. Cook the penne in a large pot of boiling, salted water until just
done, about 13 minutes. Drain the pasta and toss with the butter,
vinegar, asparagus, Parmesan, and the remaining 1 3/4 tsp salt. Serve
with additional Parmesan.
Optional: Add diced, cooked chicken breast when tossing the rest of the
ingredients with the penne.
Variations:
Cut 1 lb. of broccoli into small spears for roasting. Toss with 2 Tbsp
olive oil and 1/4 tsp each of salt and pepper. Roast for about 15
minutes. Continue with step 2.
Toss 1/3 C of toasted pine nuts, hazelnuts, or walnuts at the end with
either asparagus or broccoli.
Donna in Idaho
laris...@yahoo.com
> Hello folks,
> already have 3 bottles of it! Plus 2 bottles of balsamic vinegar.
> Clearly I'm not using it as fast as I am receiving it.
> would like to try them out.
> Thanks,
>
>
> -- Jo in Scotland