Red Nasturtium Oil Recipes

RED NASTURTIUM OIL

Red Nasturtium Oil image

A wonderful oil courtesy of Edward Tuson and Peter Zambri, co-chefs, Sooke Harbour House, Sooke, British Columbia. Use in salad dressings, rice or pasta, use your imagination! :D Cook time is marinating time.

Provided by Sharon123

Categories Canadian

Time P2DT10m

Yield 1 cup oil

Number Of Ingredients 3

Ingredients

2 cups red nasturtium petals (or petals-other colors may be used too)
1 cup safflower oil (or other neutral oil)
1 garlic clove, skinned (optional)

Steps:

Pour all the ingredients into a blender. Blend at high speed until smooth and colorful, about 3 minutes.
Pour the mixture into a glass jar and let sit for 2 days in a cool, dark place. The petals will settle to the bottom.
You may strain and use the clean oil, or stir and use with the flower petals.

Nutrition Facts : Calories 1927.1, Fat 218, SaturatedFat 13.5

OLIVE OIL BLEND FOR COOKING

Olive Oil Blend for Cooking image

I prepare my own Olive Oil Blend for cooking, sauteing, salad dressings, etc. It is simple and not over-powering to the taste buds. Sometime I find EVOO to taste to strong for some dishes but this always works.

Provided by Chef53Kathy

Categories Very Low Carbs

Time 5m

Yield 5 cups

Number Of Ingredients 2

Ingredients

4 cups canola oil
1 cup extra virgin olive oil

Steps:

Mix together in a bottle and use as desired.

Nutrition Facts : Calories 1923.6, Fat 217.6, SaturatedFat 18.4, Sodium 0.9

HEMP BREAD

Hemp Bread image

I got into hemp products a couple of years ago when I was traveling in British Columbia and tasted a sample of shelled hemp seed. Recently, I bought some hemp flour with some hemp seed and decided to experiment with making a hemp bread. If you use hemp flour, make sure you mix it with white flour at a ratio of 1:2 at the most. This is quite nice and can be made a little sweeter with a little more honey. If you add more honey, make sure you add a little more flour to compensate for the extra moisture. This is a very healthy bread and I hope you like it. It's nice toasted with cheese on top.

Provided by Oparu

Categories Yeast Breads

Time 3h30m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup water
1 tablespoon olive oil (or other type of oil)
2 tablespoons honey
1 teaspoon salt
3 cups flour (combine hemp and white flour if possible)
2 teaspoons yeast
1/3 cup hemp seeds
1 tablespoon caraway seed

Steps:

In a bread machine, on dough mixing cycle, mix the first 6 ingredients.
At the beep, add the hemp seed and caraway seed.
At the end of the cycle, dump the dough on a floured surface and roll into a log so that it can fit into your loaf pan.
Place the dough in the loaf pan, spray oil on top, cover, and let rise for about an hour.
Bake at 325°F for about an hour.
Let cool before slicing.

Nutrition Facts : Calories 138.2, Fat 1.5, SaturatedFat 0.2, Sodium 195.4, Carbohydrate 27.3, Fiber 1.2, Sugar 3, Protein 3.6

EARL'S MEDITERRANEAN LINGUINI

Earl's Mediterranean Linguini image

Earl's is a chain that was started in North Vancouver, British Columbia. I served for them for a few years and LOVE their food. This was one of my favourites and they've taken it off the menu. Thank goodness I was able to find a good copycat recipe on the net. It's so good you can even eat it cold!! I think I'll add marinated artichokes next time as a twist. Add some grilled chicken breast or shrimp if you want protein.

Provided by MamaConnerty

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups cherry tomatoes, sliced in half
1/2 cup dry white wine
4 garlic cloves, chopped
1/4 cup extra-virgin olive oil
1 cup pitted kalamata olive
3/4 lb linguine
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
2 tablespoons frank's hot sauce
1/2 cup tomato sauce
1 tablespoon balsamic vinegar
1 1/2 cups crumbled feta cheese

Steps:

Heat oil in heavy large skillet over medium-high heat. Add tomatoes, wine, garlic and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
Meanwhile, cook pasta in large pot of boiling water until just tender.
Add pasta, parsley, basil, hot sauce, tomato sauce and vinegar to sauce in skillet. Toss over medium heat until sauce coats pasta. Season to taste with salt and pepper. Mount pasta in bowl and sprinkle with feta cheese.

Nutrition Facts : Calories 681.3, Fat 30.7, SaturatedFat 11, Cholesterol 50.1, Sodium 1238, Carbohydrate 76, Fiber 5.6, Sugar 8.9, Protein 21.1

BEET AND GOAT CHEESE SALAD

Beet and Goat Cheese Salad image

Provided by Christine Muhlke

Categories easy, salads and dressings

Time 1h45m

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 1/2 pounds (3 medium) red beets
1 1/2 pounds (3 medium) yellow beets (red beets may be substituted)
1 tablespoon plus 1 teaspoon olive oil
Kosher salt
2 tablespoons extra-virgin olive oil
2 teaspoons aged balsamic vinegar
4 ounces fresh soft goat cheese
Fleur de sel
Four-Pepper Mix or freshly ground black pepper
12 nasturtium leaves, optional

Steps:

Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.

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