enFuso miracle super low-cal noodle salads

Last week-end I attended the Fancy Food Show in San Francisco California. What a great event. But, after about 5 aisles of unlimited sampling of exceptional toffee, chocolate covered anything, condiments, cheeses, cured meets, olives, chips, candies …. UGH, I was entering a serious food coma. I was craving something light and fresh so my attention was totally captured when I saw this sign and zeroed in on the related products.

     

So this blog shows my first two instinctive recipes. Fresh, easy, and totally delicious on the very first try. I purchased my miracle noodles at my favorite local market, Sprouts. Each package is two servings so I purchased two packages of the angle hair variety. Two noodle salads for hubby Jon and I to share.

My idea was to add the flavor with enFuso flavored olive oils and the body with a variety of healthy salad items.

We cooked the miracle noodle per the instructions.

1. Drain and rinse in cool water
2. Blanch for about a minute in boiling water
3. Set aside to drain and cool

   

I made a tex-mex salad and an asian salad and I can say they were both a major hit for both of us.

Tex Mex Noodle Salad Ingredients:

1. 1 package Miracle Noodle Angel Hair variety – prepared per instructions
2. Frozen white corn (we used an organic brand) – rinsed and drained
3. Canned garbonzo beans (we used an organic brand with no salt) – rinsed and drained
4. Colorful bell peppers (we used orange and red) – sliced thin
5. 1 green onion – sliced thin
6. enfuso Chili Cilantro olive oil – 1 tablespoon
7. salt and pepper to taste (we use kosher salt and fresh ground pepper)
8. OPTIONAL – but adds really great flavor – a sprinkling of grated mexican style (blend of jack and cheddar) cheese

Asian Noodle Salad Ingredients:

1. 1 package Miracle Noodle Angel Hair variety – prepared per instructions
2. Water chestnuts – drained and sliced thin
3. Cabbage – sliced thin
4. Sugar snap peas – break off the ends and slice into small pieces
5. Carrot – grated
6. English hothouse or Persian miniature cucumber – peeled and diced
7. Raw sunflower seeds
8. enFuso Persian Lime Cold Pressed Citrus Olive Oil – 1 tablespoon
9. salt and pepper to taste (we use kosher salt and fresh ground pepper)

Directions:

• Put the noodles in a mixing bowl
• Add the ingredients to the quantity that looks good to the eye
• Cut through with a butter knife and toss thoroughly
• EAT!

Below is my selected quantity of ingredients for first the Tex Mex and second the Asian style salads. You can vary based on your preferences.

  

Here is the cut and blended Tex-Mex version ready to eat. This has the added grated Mexican cheese blend … just a touch.

We think – plate the salad with some grilled chicken and you have a satisfying meal that has to be super low cal and full of healthy foods. I am totally eating this next for lunch!

You can find out more about miracle noodle at the super hard to remember website … www.miraclenoodle.com.

Apple Cinnamon Yam Bake

Hi Folks:

First, sorry for the lack of a good photo. I threw this recipe together super fast just out of my head and did not think to take a photo until …

I tasted it on my plate and it was absolutely awesome. Seriously, my favorite item on my Thanksgiving plate. And best part, super easy to make.

Grabbed a shot off of my plate photo so it will have to do.

Ingredients for a small (9 X 9) Pyrex style casserole dish:

1. 2 large yams (peeled)
2. 3 large tart apples (peeled)
3. Cinnamon sugar (2-3 teaspoons)
4. Nutmeg (a few sprinkles
5. Apple Juice (about 6 ounces)
6. Brown sugar (1/2 cup)
7. Flour (1/2 cup)
8. Butter (4 tablespoons)
9. enFuso Apple Cinnamon White Balsamic Vinegar Reduction (enough to drizzle)

Recipe:

1. Take butter out of the fridge to start bringing it to room temp.
2. Thinly slice apples and yams.
3. Build 2 layers in baking dish as follows: yam, apple, sprinkle of cinnamon sugar and nutmeg … repeat.
4. Pour in about 6 ounces of apple juice, enough to create a ½ layer of liquid on bottom of pan.
5. Cover with foil and bake at 350 degrees for about 45 minutes until fork tender.
6. While baking, make a “crisp” style crumbly topping by forking together the flour, brown sugar and butter until butter is in small balls.
7. When baked items are fork tender, remove from oven, remove foil, sprinkle on the crisp topping and place back in the oven for about 10 minutes until top is brown and bubbly.
8. Remove from oven and generously drizzle enFuso Apple Cinnamon White Balsamic Vinegar Reduction over the top.
9. Serve!

Asparagus Soup with Asparagus Tips Drenched in enFuso Smoked Olive Oil

Our new intern Spencer came up with this recipe and then guided me in making it for our enFuso Chef Demo at the Williams-Sonoma Crystal Cove (Newport Beach, CA). I can vouch for it because I made it myself!

It got a great reception at the demo, especially when they noshed on the surprise inside, that perfectly al dente and smoky asparagus tip.

Ingredients:

• 1.5 pounds green asparagus: woody stem bottoms snapped off and discarded
• 1 quart vegetable broth
• 8 ounces heavy whipping cream
• Approx. 1/2 Loaf Italian or French country bread, torn into large pieces.
• 1/2 lemon cut lengthwise
• Large water bath with ice
• Salt & Pepper
• Any enFuso Smoke infused Olive Oil (Late Harvest, Turbo, or Smoky Garlic)-1 to 2 Tablespoons

Preparation:

Cut tips from asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Cut stalks into 1/2-inch pieces.  (Below shows the torn bread, the discarded woody tips of the asparagus, the asparagus tips and cut stalks.)

Bring a large stock pot of salted water to the boil. Add the lemon half, and using a sieve, or wire mesh skimmer, submerge the asparagus tips in the boiling water. After they turn bright green, and maintain their crunch, 1-3 minutes, remove and plunge into water bath to cool. Repeat with the asparagus stalks.  (Below shows the boiling water, the ice water bath, and the asparagus tips ready to plunge into the boiling water.)

In a 2 to 4-quart heavy pot over moderately low heat, add vegetable broth and bring to a boil. Then blend in the cream and asparagus stalks, and remove the “soup” from the heat.

Purée the soup in a blender until smooth as follows, using caution due to blending hot liquid. Remove the smaller center cap from the larger blender lid and cover with a dry kitchen towel, allowing steam to escape, and preventing the soup from spraying out of the blender.

After blending all the soup, add pieces of country bread to the blender to achieve the consistency of thin gravy.  Then season soup with salt and pepper to taste.

Place the asparagus tips in a bowl, and toss with the enFuso Smoke Infused Olive Oil.

Transfer soup to bowls for serving.   Garnish with smoky asparagus tips.  Optional, drizzle a few drops of smoked oil over the soup for extra flavor.

Below are photos of the finished product from the  Willams-Sonoma Chef Demo…

Spicy Fish Taco with Mango Balsamic

This is a twist on a traditional street taco, but keep in mind, enFuso mango white balsamic vinegar reduction would taste great drizzled on any style fish, chicken or pork street taco.

We start with tilapia filets. Ours were frozen and we just defrosted them in some hot water. Then we pan fried them in enFuso extra virgin olive oil (Manzanilla) and dusted them with Cajun seasoning as we fried them.

Next, we took some fresh spinach and Swiss chard leaves and quickly wilted them in heated olive oil with some diced sun dried tomatoes.

Finally we plated the fish on some toasted white corn tortillas, placed the wilted greens on the side, sprinkled them with some grated Mexican style grated cheese (jack and mild cheddar) and then drizzled the Mango balsamic vinegar over the top.

Simple, and crazy good. It’s the combination of the spicy season and sweet fruity balsamic that give this the perfect flavor combination.

Smoky Dukkah Pesto

The Pig and Quill hit a home run again.

Per her suggestion, after watching your fav TV show (for her its Smash and yes I agree about McPhee – been a fan since Idol) “… pick up (from Trader Joe’s, doi) or make some totes addictive Dukkah — the spice-nut condiment of 2013 — and merge it into this stupendous pesto ASAP. Because it’s sweet/savory/textural and perfectly uummmmmmmmm(mami), aaaaaand it’s got more of that fantastic Smoked Olive Oil I’ve been obsessing over.”

For  the full recipe, just go here.

I personally am going to make a pesto pizza with this and a little goat cheese (after I wax the floor with it).

Lemon Pepper Vegetarian Hash

This recipe came from one of those nights when you need to clean out the fridge; you know, take whatever you find in there and turn it into a meal. My fridge was a little lean so I found potatoes, onions and cabbage. Well it was St. Patty’s day, so those ingredients were apropos – it was time to make some hash. Thank goodness I had some meyer lemon olive oil to give it a lift.

Ingredients:

1. 6 red rose medium size potatoes – cut into small cubes
2. 1 medium size yellow onion – coarsely diced
3. 1/3 of a large cabbage – coarsely chopped
4. extra virgin olive oil
5. enFuso meyer lemon olive olive oil
6. ground pepper
7. salt

Steps:

1. Put the potatoes in a large deep sauté pan with about ¼ cup of water. Cover and place over high heat to steam until the water is gone and the potatoes are about ½ cooked.
2. Add the onions and extra virgin olive oil as needed to sauté the potatoes and onions. First toss them liberally in the oil. Cover and wait about 3-4 minutes so that the bottom will brown. Turn over the mixture to bring the browned bottom to the top and repeat about 3-4 times until the potatoes are getting soft, there are lots of crispy parts, and the onions are nicely golden.
3. Add the cabbage and liberally sprinkle with lemon olive oil and fresh ground pepper. Saute (adding lemon olive oil and pepper as desired) until the cabbage is soft but not wilted.
4. Add a bit of salt to taste and serve.

(Smoky) Balsamic, Goat Cheese & Caramelized Onion Pizza

To make this pizza you need:

• Pizza Dough (store bought or home made)
• enFuso extra virgin olive oil (or of course another brand of high quality oil) – or optionally enFuso smoke infused olive oil (no substitution here)
• Shredded Mozzarella Cheese
• Crumbled Goat Cheese
• Cooked (baked or steamed) Baby Red Potatoes – sliced
• Caramelized Onions (coarsely chopped onions sautéed in olive oil  until golden and sweet)
• Fresh chopped arugula
• enFuso Fig Balsamic Vinegar Reduction (don’t recommend a substitution here, but you may use our Traditional in lieu of the fig)

Start with pizza dough. You can make your own or buy it at the store. Some deli’s sell fresh made pizza dough. Pillsbury makes a frozen pizza dough sold at most major super markets.

Here is a simple recipe for home made pizza dough.

Ingredients:

• 2 cups flour
• 1 tablespoon yeast
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 2/3 cup lukewarm water (plus an additional 2 tbsp)

Directions:

1. Mix 1 cup of flour with all other ingredients.
2. Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.
3. Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
4. Spread out onto greased pizza pan or on a cookie sheet sprinkled with flour or corn meal and top with your favorite toppings.
5. Bake at 375 degrees for approximately 15 minutes.

Once you have the dough, to make your pizza you:

1. Take your pizza dough and spread it out on a cookie sheet sprinkled with corn meal or flour.
2. Rub it with enFuso extra virgin olive oil. (Optional: brush with enFuso smoked olive oil for a unique smoky flavor.)
3. Put on a layers of toppings as follows:
   • shredded mozzarella cheese
   • sliced cooked baby red potatoes
   • crumbled goat cheese
   • caramelized onions
4. Bake according to your dough recipe
5. After baking…
   • Drizzle with enFuso fig balsamic vinegar reduction
   • Sprinkle with fresh chopped arugula (oops! not in the photo)

Coconut-Pecan Brussie Salad with Fried Onions & Fruity Balsamic

Another all-star recipe from The Pig and Quill …

Described as “… the crackiest salad yet the other day, and for good reason. Buttery pecans. Chewy, sugar-flecked coconut. Crisp, salty fried onions, all lightly dressed with a sweet-tart balsamic vinaigrette? It’s a beautiful thing..”

Go here for the details!

Smoked Olive Oil Caramels with Chocolate and Pecans

This recipe was invented by Emily Stoffel of “The Pig and Quill”

To entice you to get the full recipe, here is a note from Emily…

“…Sweet, smoky, salty — I won’t lie, this caramel tastes a bit like candied barbecue sauce, but in an ohhhhh so good way. We’re talking seriously sophisticated flavor that opens with a big punch of salty smoke before melting into golden, sugary goodness. Be sure to use a high-percentage dark chocolate for this. Any less and you’ll lose the flavor to the olive oil.”

Get the details here.

Baked Vegetarian Cranberry Stuffing

This is the cranberry stuffing I made for Thanksgiving this year, inspired by my new enFuso White Cranberry Balsamic Vinegar!

Stuffing is not a precise recipe, that is you don’t need exact measurements because even with lots of variation it will still come out great. So you will have to bear with me on this one because nothing was measured, it was totally eyeball and shoot from the hip.

Ingredients:

• 3-4 large onions – chopped
• 7-8 large celery stalks – chopped
• 5-6 cloves of garlic – chopped
• 2-3 tablespoons of extra virgin olive oil
• 2-3 tablespoons of butter
• 1 cup dried cranberries
• enFuso white cranberry balsamic vinegar
• 3 bags of cornbread stuffing (or optional replace one back with raw oatmeal)
• 2 cans of vegetable broth
• 2-3 large bags of fresh baby spinach leaves (or about 4 bunches)
• optional – 1 cup chopped and lightly toasted walnuts or pecans

Directions:

1. In a large saucepan, saute chopped garlic, onion, and celery in 1/2 olive oil, 1/2 butter on medium heat until the vegetables are clear and the liquid is reduced.
2. Add dried cranberries and cook a few more minutes, then drizzle with 3-4 tablespoons of enFuso white cranberry balsamic vinegar and stir to coat. Set aside.
3. Pour 3 bags of cornbread stuffing mix into a very large mixing bowl.
4. Add the sauteed vegetables and 1.5-2 cans of vegetable broth. You need enough broth to fully moisten the bread crumbs but not too much to let them get soggy. Stir until mixed.
5. Add 1/2 cup of cranberry balsamic and stir until mixed.
6. Coarsely chop about 2-3 bags of fresh  baby spinach leaves. If you don’t get the prepped bags, I would guess about 4 bunches. Add to the bowl and mix.
7. Transfer mixture to a large heavy duty casserole dish with a lid. If you don’t have one, use a pyrex dish and cover with foil.
8. Bake at 350 for 1 hour, uncovered for the last 10 minutes.

Optional – you can add slightly roasted walnuts or pecans if no one is allergic and you want a slightly crunchy texture. You can also replace one of the bags of bread crumbs with raw oatmeal for a heart healthier alternative.