Tag Archives: recipes

The 10-Second Dressing

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21 Jan

INGREDIENTS

1/2 cup Barbàra Extra Virgin Olive Oil
2 Tablespoons balsamic vinegar
2 teaspoons lime or lemon juice
2 small shallots, minced
Sea salt and fresh ground pepper, to taste

Yields approximately ½ cup

DIRECTIONS

  1. Place all the ingredients into a glass jar. (A used peanut butter jar is perfect.)
  2. Screw the cap on tight, and shake vigorously for 10 seconds. (Not you, but the jar.)
  3. Pour dressing over salad greens and toss well to serve.

Left over dressing can be kept in the jar for one week in the fridge. Allow it to come to room temperature before using.

(This also makes a great marinade for a piece of steak!)

Recipe by Karen Diggs
Chef + Certified Nutritionist, www.kareniscooking.com
Founder, Kraut Source www.krautsource.com

Eggplant Parmesan a la Signora N.

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Eggplant Parmesan
21 Jan

INGREDIENTS

2-3 medium eggplants about two pounds
½ handful of salt
½ to 1 cup of Barbara Extra Virgin Olive Oil
24 ounces or 3 cups of tomato sauce or equivalent high quality canned diced tomatoes
Bunch of fresh basil leaves
1-1½ cups of freshly grated Parmesan cheese

DIRECTIONS

  1. Cut eggplants  into ½ inch rounds.
  2. Sprinkle salt on both sides of the eggplant slices
  3. Place slices on a paper towel. Wait  30 minutes.
  4. Pat the eggplant slices dry.
  5. Put approximately 1 1/2-2 inches of olive oil in a deep-sided skillet over high heat.
  6. Add the eggplant slices to the oil letting sauté for 1-2 minutes per side until brown. The faster the rounds cook the lighter they will be.
  7. Transfer to a plate when done.
  8. Let cool.

In a baking dish layer the following.

  1. Cover the bottom of the pan with tomato sauce.
  2. Add one layer of eggplant rounds.
  3.  Sprinkle with Parmesan cheese.
  4. Add  5-8 sprigs of fresh basil
  5. Add another layer of tomato sauce, one layer of eggplant, sprinkle with Parmesan cheese and add 5-8 fresh basil sprigs.
  6. Cover with tomato sauce.

Can also be prepared a day or the night before.  If so keep in refrigerator until ready to bake. If put into refrigerator, remove from refrigerator and let come to room temperature.

Before baking

  1. Sprinkle with Parmesan cheese.
  2. Preheat the oven to 300 degrees F.
  3. Bake for approximately 20 minutes until bubbling and browned.
  4. Turn off the oven and let dish with eggplant remain in the oven for another 10 minutes.
  5. Remove from oven and let sit for 2-3 minutes before serving

Serves 6 people.

Barbàra Dark Chocolate Cake

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Barbàra Dark Chocolate Cake
21 Jan

INGREDIENTS

2/3 cup Barbàra Extra Virgin Olive Oil (plus a little extra for greasing baking pan)
6 Tablespoons unsweetened cocoa
1/3 cup hot water
1-1/2 cups almond meal
1 teaspoon baking powder
Pinch of sea salt
½ cup organic cane sugar
1/8 teaspoon stevia powder
3 large eggs
1 teaspoon vanilla extract
½ teaspoon cardamom powder
1 Tablespoon orange zest

DIRECTIONS

  1. Pre-heat oven to 325°F. Grease an 8” spring form baking pan with a little olive oil and line the bottom with parchment paper.
  2. Sift the cocoa into a small bowl and pour the hot water over. Mix to form a paste.
  3. In another medium mixing bowl, mix the almond meal, baking powder, and sea salt.
  4. Place the sugar, stevia, and Barbàra Extra Virgin Olive Oil into the bowl of a free standing mixer and beat until mixture is thick and creamy.
    (About 2 -3 minutes.)
  5. With the setting of the mixer on low, add in the cocoa mixture, vanilla extract, cardamom powder, and orange zest.
  6. Scrap down the sides of the mixer bowl with a spatula, and add in the almond meal mixture.
  7. Pour the batter into the prepared baking pan, and bake for about 40 – 45 minutes, or until the sides are set, but the very center is still slightly undone.
  8. Allow to cool completely before removing from the baking pan.

Delicious served with crème fraiche and fresh berries.

Yields approximately 8 servings

Recipe by Karen Diggs
Chef + Certified Nutritionist, www.kareniscooking.com
Founder, Kraut Source www.krautsource.com

Gremolata Deluxe

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Gremolata Deluxe
11 Jan

INGREDIENTS

1/2 cup chopped Italian (flat-leaf) parsley
zest from 2 lemons
1/3 cup capers
1 small clove garlic, finely chopped
1/4 teaspoon salt
1/3 cup Barbàra Extra Virgin Olive Oil

DIRECTIONS

  1. Mix all ingredients together.
  2. This is delicious on grilled chicken, beef, or vegetables.

Yields: approx. 3/4 cup
Recipe by Karen Diggs
Chef + Certified Nutritionist, www.kareniscooking.com
Founder, Kraut Source www.krautsource.com

Sicilian Orange and Olive Oil Salad

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Sicilian Orange and Olive Oil Salad
10 Jan

INGREDIENTS

2 Medium Size Oranges
1/8 – ¼ cup of Barbàra Extra Virgin Olive Oil
Zest of one orange -optional
1/2 teaspoon of sea salt or to taste
Pepper to taste
Fresh oregano leaves – optional

DIRECTIONS

  1. Peel the oranges making sure to remove all of the white skin.
  2. Cut into ¼ inch rounds.
  3. Arrange on a plate.
  4. Drizzle olive oil to cover oranges. Make sure that they are covered in olive oil but not swimming in it.
  5. Decorate with orange zest and/or fresh oregano leaves –optional
  6. Sprinkle salt
  7. Pepper to taste

Serves 2-3 people as a side dish or serves 2 people as a dessert.

Bacon Cheesy Grits & Fried Egg

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Prep time: 10 minutes Cook time: 15 minutes
Serves 2

INGREDIENTS

3 slices bacon, diced & trimmed of excess fat 1 large shallot, diced
1 ¾ cup of water + ¼ cup milk 1/2 cup corn grits (recommend quick cooking type)
⅔ cup grated cheese of choice (shredded Italian Blend or Cheddar recommended). handful of fresh arugula ½ tsp. olive oil 2 large eggs salt and pepper to taste

DIRECTIONS

  1. Sauté diced bacon & shallot over medium heat in a frying pan until cooked & lightly brown (4 to 5 minutes). Set aside.
  2. Bring the water & milk to a rolling boil in a small saucepan over high heat. Reduce heat to low, stir in the grits, bacon & shallot. Cover and continue cooking for 5 minutes, stirring occasionally to prevent sticking, until the grits have thickened.
  3. While the grits are cooking, heat a drizzle of olive oil in a non-stick skillet over medium-low heat. Crack the eggs into the pan, season with salt & pepper, and cover. Cook over medium until the whites are set but the yolk is still soft. Set aside.
  4. Remove the grits from the heat. Stir in the cheese and arugula. Season with salt and pepper to taste.
  5. Spoon the grits into two shallow bowls. Top each bowl with a fried egg.
  6. Serve immediately.

 

Prep time: 10 minutes Cook time: 15 minutes
Serves 2

These recipes are a part of the Cooking Guru web-series that is produced by Food Guru.

Purple Kraut Dressing

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Purple Kraut Salad
28 Sep

INGREDIENTS

¼ cup Barbara EVOO
¼ cup purple kraut juice
1 Tablespoon fresh lemon juice
1 teaspoon lemon zest
Sea Salt and fresh ground pepper, to taste
¼ cup mix of chopped herbs (such as dill, parsley, or cilantro), optional

DIRECTIONS
Mix well and serve tossed with mix of organic salad greens and top with purple sauerkraut.

Learn how to make your own purple sauerkraut by visiting
http://www.krautsource.com/new-page-1

Yield: approx. ½ cup

 

Recipes by Karen Diggs
Chef + Certified Nutritionist, www.kareniscooking.com
Founder, Kraut Source www.krautsource.com

 

Goat Cheese & Sundried Tomato Penne

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Ingredients:

2 cups penne pasta
2 tbl. Barbàra Extra Virgin Olive Oil
4-6 garlic cloves peeled & thinly sliced
½ of medium-large onion thinly sliced
⅛ teaspoon red chili pepper flakes
1 cup chopped broccoli florets
⅓ cup white wine
⅓ cup sun-dried tomatoes; julienne cut (packed in oil).
⅓ cup goat cheese
¼ cup of grated Parmesan Cheese
2-3 basil leaves, thinly sliced or 2 teaspoons prepared pesto sauce.
ground black pepper

Directions:

  1. Heat olive oil in a large frying pan on medium-high for about 1 minute. Add sliced onions and garlic and reduce temperature to medium-low. Add the red chili pepper flakes.
  2. Saute for about 8-10 minutes, stirring occasionally, until garlic and onions caramelize.
  3. While the onions and garlic cook, fill a large pot ⅔ full with water and bring to a boil.
  4. Add pasta and cook about 9 minutes to al dente (slightly underdone). Add the chopped broccoli florets and sundried tomato to the pot. Continue cooking for one minute (10 minutes total). Remove from heat and drain in a strainer.
  5. Add drained penne, broccoli, & sun-dried tomato to the pan with the caramelized onions & garlic and stir to mix (if using pesto sauce, add now).
  6. Pour in white wine and heat on medium-high, stirring until the wine evaporates. Remove the pan from the heat. Add the goat cheese and toss until melted. Season with several grinds of salt and black pepper.
  7. Spoon into bowls and garnish with grated parmesan cheese & slices of fresh basil.
  8. Serve immediately.

 

Serves: 4 Prep and cooking time: 40-45 minutes

Zucchini Panini

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Zucchini Panini

Ingredients:
2 slices of cracked wheat Sourdough bread
1 Tablespoon + 2 Teaspoons of Barbara Extra Virgin Olive Oil
½ zucchini squash, sliced lengthwise into strips
1-2 slices of fresh Mozzarella cheese
¼ cup oil packed sun-dried tomatoes (remove excess oil with paper towels) OR dried tomatoes soaked in warm water to soften
Pesto sauce

Directions:

  1. Preheat panini maker on “high” setting.
  2. Wash the zucchini squash & slice in half. Slice half lengthwise into 3 or 4 slices. Brush slices lightly with olive oil.
  3. Grill zucchini on hot panini maker for about 2 minutes. Flip and repeat. When slices are softened with grill marks, remove and set aside.
  4. To assemble the panini, lay (2) slices of bread open flat on a work surface. Spread pesto sauce on the face of both slices. On one slice, layer as follows: grilled zucchini, sun-dried tomatoes, and slices of fresh mozzarella. Top with remaining slice of bread.
  5. Lightly brush one side of the panini with 1 tablespoon olive oil. Lay face down on the hot panini maker. Brush the remaining side with 1 tablespoon olive oil and close the lid, pressing the sandwich between the hot grills
  6. Cook for about 3- 4 minutes until the cheese melts and the sandwich is golden brown.
  7. Serve immediately.

Prep and cooking time: 20 minutes
Serves 1

These recipes are a part of the Cooking Guru web-series that is produced by Food Guru.