- 1/2 LB Beans (dry, soaked overnight – kidney, black, etc.)
- 2 TB Lucini Extra-Virgin Olive Oil
- 1/2 C Red Onion (chopped small)
- 1/4 C Garlic (fresh, minced)
- 1/2 C Lucini Organic Peeled Tomatoes
- ½ tsp Paprika (or achiote)
- 1 tsp Cumin (ground)
- 2 tsp Chili Powder
- 4 C Water
- 2 TB Cilantro (chopped leaves)
- Black Pepper (fresh, ground)
Heat the olive oil over medium heat in a large saucepan or pot. Add the diced onions and garlic and cook for 2-3 minutes, until you can smell the garlic. Add the tomatoes, paprika,ground cumin, chili powder, salt and pepper. Cook for another 5 minutes, stirring occasionally. Add the water and bring to a boil. Add the soaked beans (and enough to cover the beans) and simmer for about 2 hours, until all of the liquid has been reduced. Mix in the chopped cilantro.
Preheat your oven to 425F. Toss potatoes in a bowl with the oil, salt, pepper, paprika and turmeric. Place the potato wedges evenly on a lined baking pan (i use a Silpat) and bake for 25 minutes, then turn the potatoes and bake for 15-20 more minutes — until the potatoes are just browned.
For the sauce, heat the oil in medium saucepan. Add the flour and stir over medium heat for 30 seconds. Add the milk gradually and stir until thickened. Reduce the heat to low; stir in cheese, green onions and hot sauce or cayenne pepper (if using)/ Serve the potato wedges with the warm cheese sauce.
Posted in recipes
Tagged appetizer, easy, party, potato, potato wedges, recipe, roast potato, side dish, snack, super bowl, vegetarian
Heat oil 300F in a fryer or deep-sided pot. Beat the eggs with the olive oil; season with salt and pepper. Dip each ravioli into the egg mixture and then coat with bread crumbs. Fry 5 to 7 ravioli at a time, leaving plenty of room for the ravioli in the pot. Drain the ravioli on paper towels. Serve with the tomato sauce (heated if you like).
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Tagged appetizer, easy, fried, fried ravioli, italian, pasta, quick, ravioli, snack, super bowl, vegetarian
Preheat you oven to 425. Careful cut a hole (as long as the pit) into the date (lengthwise). Remove the pit.
Slide a parmesan slice into each pit, through the hole, then wrap each date in a bacon slice. Place dates on an oiled baking pan.
Bake until the bacon is crisp – 4-6 minutes. Then flip the dates and bake until the other side is crisp – 3-5 minutes. Drain excess grease on paper towels and serve.
Preheat your oven to 425°F.
Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Add the onion and cook until light brown, about 3-4 minutes. Add the garlic and cook for 30 seconds more. Add the mushrooms, season with salt and pepper, and cook until golden brown and all of their liquid has evaporated, 8-10 minutes.
Divide the cheese mixture and mushrooms evenly among eight tortillas and season each with salt and pepper. Stack the tortillas to make four double-layer tortillas and cover each with one of the remaining tortillas. Brush the top of each quesadilla with the remaining 2 tablespoons oil and sprinkle with the parmesan cheese.
Transfer to a baking sheet and bake until lightly golden brown and the cheese has melted, about 8-11 minutes, .
Top each quesadilla with the chili oil, cut into quarters and serve.
Posted in recipes
Tagged cheese, easy, mexican food, Mexico, mushroom, parmigiano, quesadillas, quick, snack, spicy, stravecchio parmigiano reggiano, super bowl
Buffalo wings are never going to be a healthy proposition, but this preparation replaces the butter and veg oil with extra-virgin olive oil, limiting the amount of bad fats and aactually adding tocopherols and other anti-oxidants to the equation.
Mix the oils, hot sauce and spices until you have a consistent emulsification.
Heat enough olive oil to come halfway up the sides of a large saucepan or deep fryer and heat to 350 F. Add the chicken wings in batches (never crowd anything you are frying) and fry, turning, until the wings are golden brown and float in the oil, 7-9 minutes. Drain well on paper towels. Add the wings to a bowl, toss with the sauce and allow to sit for a few (3-4) minutes. Serve with Lucini Delicate Cucumber & Shallot Dressing or your favorite buffalo wing dip.
Posted in heathy diet, recipes
Tagged buffalo wings, chicken, chicken wings, easy, poultry, quick, recipe, snack, spicy, super bowl
Cook the olive oil in a pan over medium heat. Add the walnuts, maple syrup and salt. Stirring the walnuts frequently until syrup is caramelized and the walnuts smell toasted – about 4-5 minutes. Cool to room temperature and serve.