All Posts Tagged With: "olive oil"

Quinoa Recipe

Linda’s comments:  I love Quinoa….great with all meats….

Quinoa

2 cups quinoa, soaked in filtered water overnight
1 bunch of organic green onions, chopped
2 Tbsp. olive oil
½ tsp. sea salt
3 cloves of organic garlic, mashed
3-4 cups organic beef,organic chicken, or organic turkey stock

Rinse and drain quinoa very well. In a large skillet, saute the onions in the oil for a few minutes, then add the garlic and sauté for another minute. Add the quinoa and the stock (the stock should just cover all of the quinoa) salt, and bring to a boil. Then, reduce the heat and cover and let simmer for 25-30 minutes on very low heat.

Turkey Meatballs in Marimara Sauce Recipe

Linda’s comments:  These Turkey meatballs in Marimara Sauce is another great recipe.  I made it this past week-end and all I can say is yummy….enjoy  PS…you can buy small bottles of the red and white wines, in the liquor section of your grocery stores.  There are organic wines also.
INGREDIENTS
 
1/4 cup organic olive oil
3 organic shallots finely chopped
6 organic cloves garlic minced
6 sprigs fresh organic thyme
1 organic bay leaf
1 1/2 cup dry white wine
4 pounds ripe red heirloom or plum tomatoes coarsely chopped
1/2 cup fresh organic basil coarsely chopped
sea salt 
black pepper freshly ground
2 pounds ground organic turkey
1/2 cup plain panko breadcrumbs (I use organic Italian bread crumbs)
2 organic shallots finely chopped
2 cloves organic garlic minced
3 T fresh flat leaf organic parsley chopped
2 T fresh organic thyme chopped 
2 T Dijon mustard (I use the gluten free spicy mustard)
2 t  sea salt
1 t smoked paprika
1 organic egg (large)
1/4 cup organic sunflower oil  
1 wedge Parmigiano-Reggiano cheese or other good-quality Parmesan cheese ***not easy to find organic!!

Directions

Tomato Sauce

Heat the oil in a heavy wide pot over medium-high heat.

Add the shallots and garlic and sauté until tender about 2 minutes.

Add the thyme and bay leaf.

Add the wine and tomatoes and bring to a simmer.

Simmer very gently uncovered over medium-low heat stirring occasionally until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much) about 1½ hours.

Stir in the basil.

Season the sauce to taste with salt and pepper. Remove the thyme stems and bay leaf.

Meatballs

Combine the turkey breadcrumbs shallots garlic parsley thyme mustard salt and paprika in a large mixing bowl.

Add the egg.

Using your hand gently mix just until blended.

Form the mixture into 6 to 8 meatballs.

Heat the oil in a heavy large frying pan over medium heat.

Fry the meatballs until golden brown all over about 12 minutes.

Using a slotted spoon transfer the meatballs to the tomato sauce.

Simmer gently until the meatballs are cooked through and the flavors are well married about 10 minutes.

Transfer the meatballs and the tomato sauce to serving bowls.

Using a Microplane rasp grater grate the Parmigiano-Reggiano cheese over the meatballs and serve.

Visit http://curtisstone.com.

Read more: http://www.kitchendaily.com/recipe/turkey-meatballs-in-marinara-sauce-126345#ixzz0ujnQIFv3

New recipe

Linda’s comments.  This is a great recipe filled with protein.  Ready to eat in 30 min.

Ingredients

  • 1 tablespoon olive oil (I use organic coconut oil)
  • 2 onions, chopped, organic
  • 1 clove garlic, minced-organic
  • 1 (28 ounce) can diced tomatoes with juice, organic
  • 1 (19 ounce) can kidney beans, undrained, organic
  • 1 (19 ounce) can garbanzo beans, undrained, organic
  • 1 (19 ounce) can lentils, organic
  • 3 tablespoons tomato paste, organic
  • 1/2 teaspoon dried oregano, organic
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt, kosher
  • 4 ounces mozzarella cheese, shredded

Cooking Instructions 
allrecipes.com

Heat a large pot over medium-high heat. Pour in oil and saute onion                                                       and garlic until golden-brown. Stir in tomatoes, kidney beans,                                                              garbanzo beans, lentils, tomato paste, oregano, pepper, and salt.                                                             Turn heat to low and simmer 20 minutes. Sprinkle in cheese and                                                             stir until melted. Serve immediately, or cool and freeze.                                                                    Serves 8

Bartonella

Full article: http://www.lymeneteurope.org/forum/viewtopic.php?f=7&t=1336#p9502

Excerpt:

Abstract
Using PCR in conjunction with pre-enrichment culture, we detected Bartonella henselae and B. vinsonii subspecies berkhoffii in the blood of 14 immunocompetent persons who had frequent animal contact and arthropod exposure.

Attempts to isolate Bartonella sp. from immunocompetent persons with serologic, pathologic, or molecular evidence of infection are often unsuccessful; several investigators have indicated that Bartonella isolation methods need to be improved (1–4). By combining PCR and pre-enrichment culture, we detected B. henselae and B. vinsonii subspecies berkhoffii infection in the blood of immunocompetent persons who had arthropod and occupational animal exposure

The Study

From November 2004 through June 2005, blood and serum samples from 42 persons were tested, and 14 completed a questionnaire, approved by the North Carolina State University Institutional Review Board. Age, sex, animal contact, history of bites, environment, outdoor activity, arthropod contact, travel, and medical history were surveyed. Bacterial isolation, PCR amplification, and cloning were performed by using previously described methods (5–7). Each blood sample was tested by PCR after direct DNA extraction, pre-enrichment culture for at least 7 days, and subculture onto a blood agar plate (Figure). An uninoculated, pre-enrichment culture was processed simultaneously as a control. Methods used for DNA extraction and conventional and real-time PCR targeting of the Bartonella 16S-23S intergenic spacer (ITS) region and heme-binding protein (Pap31) gene have been described (7,8). Conventional PCR amplicons were cloned with the pGEM-T Easy Vector System (Promega, Madison, WI, USA); sequencing was performed by Davis Sequencing, Inc. (Davis, CA, USA). Sequences were aligned and compared with GenBank sequences with AlignX software (Vector NTI Suite 6.0 (InforMax, Inc., Bethesda, MD, USA) (7,8). B. vinsonii subsp. berkhoffii, B. henselae, and B. quintana antibodies were determined by using a modification of a previously described immunofluorescence antibody assay (IFA) procedure (9

Study participants included 12 women and 2 men, ranging in age from 30 to 53 years; all of them reported occupational animal contact for >10 years (Table). Most had daily contact with cats (13 persons) and dogs (12 persons). All participants reported animal bites or scratches (primarily from cats) and arthropod exposure, including fleas, ticks, biting flies, mosquitoes, lice, mites, or chiggers. All participants reported intermittent or chronic clinical symptoms, including fatigue, arthralgia, myalgia, headache, memory loss, ataxia, and paresthesia (Table). Illness was most frequently mild to moderate in severity, with a waxing and waning course, and all but 2 persons could perform occupational activities. Of the 14 participants, 9 had been evaluated by a cardiologist, 8 each by an infectious disease physician or a neurologist, and 5 each by an internist or a rheumatologist. Eleven participants had received antimicrobial drugs.

Recipe: Eggplant Canneloni

This is a gourmet recipe, a compliment from the Tree of Life Café. Enjoy!

Cannelloni:
1 large globe eggplant
½ C olive oil
Thyme or Italian seasoning
Himalayan or Celtic salt

Peel eggplants and slice very thin in a length-wise direction creating large sheets you will use for rolling. Salt eggplants and let sit for an hour. Press liquid out of eggplants. They will release a lot of water. Marinate eggplants overnight in olive oil and herbs.

Filling for cannelloni:
Lay fresh spinach or basil leaves over the eggplant. Use the following seed cheese recipe. Place a little cheeze over the fresh leaves on the bottom half of the marinated eggplant. Lay 4 julienne bell pepper strips red clover and sunflower sprouts on the top of the cheeze sticking out of the ends. Roll and serve or dehydrate for a few hours and serve.

Brazil Nut, Olive and Herb Cheeze:
2 C sunflower
2 C brazil
½ C olive oil
½ C lemon juice
1 T black pepper
¼ t hing
½ C oregano, fresh or dill fresh
¼ C thyme, dry or Italian seasoning
1 t Himalayan salt
2 C olives, kalamatta

Process nuts and seeds to a butter or as much as possible. Add olive oil, lemon, blessed water, hing, black pepper, salt and dried herbs. Process to a creamy consistency. Put into a bowl and mix in olives and herbs by hand.

Recipe, photo and plating by Timothy Casey