Grilled Chicken Pillards with Cucumber and Melon Herb Salsa

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless, skinless
Salt/pepper
1 teaspoon lime zest
Juice of 1 lime
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
3 tablespoons almond oil
1 tablespoon agave nectar
2 tablespoons fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh tarragon, chopped fine
½ medium sized cantaloupe, deseeded, peeled and chopped small
2 large cucumbers, deseeded and chopped small
½ red onion, chopped fine
Salt & black pepper

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325°F. In a small bowl whisk together the zest, citrus juices, vinegar, oil and agave nectar until well mixed. Season with salt and pepper to taste. Add the fresh herbs. Pour over the cucumbers and melons in another bowl and mix well. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken pillards with the salsa spooned over the top.

Strawberry Quinoa Cookies

May 23rd, 2011 § 0 comments § permalink

Makes 2 dozen cookies

Ingredients

1 cup black quinoa
¼ cup rolled oats
1 cup all purpose flour
½ teaspoon baking powder
1/3 teaspoon baking soda
1 teaspoon salt
1 tablespoon flax seeds
¼ cup almonds, chopped fine
1/3 cup almond oil
½ cup sugar
¼ cup brown sugar
2 teaspoons vanilla extract
¼ cup almond milk
1 egg, beaten
1 cup fresh strawberries, chopped fine

Directions

Preheat oven to 375° F. In a blender blend the quinoa and the oats until a gritty powder is formed. In a mixing bowl combine, ground quinoa, oats, flour, baking powder, soda, salt, flax seeds and almonds, mix well and set aside. In another mixing bowl whisk together the almond oil, sugars, vanilla, almond milk and egg until well mixed. Slowly add the dry mix to the wet mixing well as you combine mixtures. A thick oatmeal cookie type batter should form. Drop by spoonfuls onto a greased cookie sheet and bake for 10 – 12 minutes or until golden brown. Let rest to harden and solidify for about 3-4 minutes before eating.

Raspberry Mint Lip Gloss (Purple Tint)

April 24th, 2011 § 0 comments § permalink

INGREDIENTS

1 tablespoon shea butter
1 tablespoon almond oil
1 tablespoon beeswax
½ tablespoon Vitamin E oil
6 raspberries, smashed
¼ cup mint

DIRECTIONS

Heat up ingredients in small saucepan, and let simmer for 7 to 10 minutes, infusing ingredients. Strain contents into a jar. Let harden.

Citrus Basil Lip Balm

April 24th, 2011 § 0 comments § permalink

INGREDIENTS

2 tablespoons avocado or almond oil
1 tablespoon shea or mango butter
2 tablespoons beeswax
1 tablespoon Vitamin E oil
1 teaspoon citrus zest
4 drops orange or lemon essential oil
¼ cup fresh basil leaves

DIRECTIONS

Wrap basil with kitchen twine or in cheese cloth for easy removal. Heat up ingredients in small saucepan, and let simmer for 7 to 10 minutes, infusing ingredients. Discard basil, and fill it into jars. Let harden.

Tarragon Beet Salad

April 24th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

1 cup mixed baby lettuces
2 medium beets, cooked, trimmed and sliced
1 red grapefruit, peeled, pitted and segmented
1 navel or cara orange, peeled, pitted and segmented
1 small shallot, chopped fine
¼ cup champagne vinegar
¼ cup fresh tarragon, chopped
1 tablespoon fresh mint, chopped
3 tablespoons almond oil
Juice of 1 medium orange
Pinch of sugar, salt and fresh cracked pepper
1 teaspoon orange zest

DIRECTIONS

On a flat large serving dish, spread the greens out all around the plate. Next place the beets down and then the citrus, arranging them evenly over the plate. In a medium mixing bowl, whisk together the shallot, vinegar, herbs, oil, orange juice, sugar, salt and pepper and the orange zest, until the mixture is emulsified well. Drizzle the dressing over the plate of beets and citrus and serve.

Spicy & Sultry Herbal Bubble Bath

April 20th, 2011 § 0 comments § permalink

Ingredients

4 fresh bay leaves
1 cup powdered milk
¼ cup almond oil
½ cup bubble bath

Directions

Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing all the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!

Winter Skin Refresher

April 20th, 2011 § 0 comments § permalink

Ingredients

½ cup dried chamomile
½ cup fresh thyme leaves
2 tablespoon orange zest
½ cup whole oats
¼ cup almond oil
2 tablespoons coarse sea salt

Directions

Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!

Foaming Invigorating Ginger Basil Lime Bath

April 20th, 2011 § 0 comments § permalink

Ingredients

1 teaspoon freshly grated ginger
1 tablespoon lime zest
1 cup fresh basil leaves
½ cup shaves plain soap
1 tablespoon almond oil

Directions

Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!

Super Soak Herbal Skin Softener

April 20th, 2011 § 0 comments § permalink

Ingredients

1 cup fresh peppermint leaves
½ cup whole oats
¼ cup almond oil
2 tablespoons coarse sea salt

Directions

Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!

Smoked and Spiced Almonds

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

1½ teaspoons almond oil
2 teaspoons canola oil
1½ cups blanched almonds
2 teaspoons smoked paprika
1 teaspoon Maldon sea salt
½ teaspoon cayenne pepper

PREPARATION

In a sauté pan, add oil and almonds over medium heat, and almonds and toast until golden. Remove from pan with a slotted spoon, and season with spices and salt.
Serve immediately.

Roasted Brussel Sprouts with Apples & Mint

November 19th, 2010 § 0 comments § permalink

Here is a simple & tasty way to enjoy winter’s hearty vegetable with a new and unique twist optimizing our love of herbs and seasonal ingredients, brightening us up in the dead of dark winter.

Serves 4

INGREDIENTS

2 pounds Brussel sprouts, cleaned, trimmed and halved lengthwise
2 tart apples, cored and chopped into bite size chunks (peel on)
1 medium red onion, chopped medium
½ cup fresh mint leaves, torn into small pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon almond oil (optional)

PREPARATION

Pre-heat oven to 400°F and place all ingredients in a large bowl and mix well. Next, place in a heavy bottom ceramic or glass baking dish. Bake for about 20 minutes, making sure to shuffle and toss brussel sprouts, apples and onion around the pan while baking to allow for even brownness.

©Nissa Pierson, Ger-Nis Culinary and Herb Center

September Roasted Plums with Rosemary Cream

October 13th, 2010 § 0 comments § permalink

Serves 6

Prep Time: 5 minutes
Cook Time: 20 minutes (mainly unattended time)
Wine Pair: Dessert

INGREDIENTS

6 medium plums, red, Italian, purple, pluots or any combination there of, pitted and cut in half
1 tablespoon almond oil
½ cup sugar
1 tablespoon fresh rosemary leaves, chopped fine
½ cup heavy whipping cream

PREPARATION

Preheat oven to 400ËšF. In a medium mixing bowl, toss plums with almond oil and then sprinkle sugar and rosemary, mix well. Place plums skin side down in a small glass baking dish and bake in oven for 10 minutes, turning the oven on broil for the last minute until lightly browned. Take out of oven and add heavy whipping cream to the dish and mix well. Serve drizzling cream mixture over the top.

Cantaloupe Mint Cucumber Gazpacho

October 11th, 2010 § 1 comment § permalink

005 (2)

Serves 6

Ingredients

4 cucumbers, peeled, deseeded and chopped fine
1 medium cantaloupe, deseeded, peeled and cut into small dice
2 bunches green onions, sliced fine
1 teaspoon fresh ginger, finely grated
3 cloves garlic, chopped fine
½ cup fresh mint, chopped fine
½ cup fresh basil chopped fine
1 tablespoon fresh chives, chopped fine
2 tablespoons fresh flat leaf parsley, chopped fine
¼ cup champagne vinegar
¼ cup almond oil
¼ cup plain yogurt
1 teaspoon salt
1 teaspoon white pepper
Melon balls, garnish
Fresh herbs, garnish

Directions

Mix all ingredients in a large mixing bowl. Take 1 cup of mixture and blend in the food processor or blender pulsing untl semi smooth. Put liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving. Garnish with melon balls and herbs.

Alternatively grind up with a mortar and pestle until desired consistency. Chill before serving.

Red Basil Ginger Almond Cinnamon Pesto

October 11th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups fresh red basil leaves
1 tablespoon fresh ginger, chopped
½ cup almonds, toasted
½ teaspoon cinnamon
1 cup Almond oil
Salt

PREPARATION

Place all ingredients in blender and blend until everything is incorporated.
Season with salt to taste.

Honey Crème Fig Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

2 cups rolled oats
½ cup chopped dried figs
¼ cup chopped almonds
¼ cup flax seeds
¾ cup whey or soy protein powder
½ cup heavy cream
½ cup whole wheat flour
¼ cup almond oil
¼ cup wheat bran
¼ cup brown rice syrup
1 teaspoon baking soda
½ cup honey
1 teaspoon salt
2 teaspoons vanilla extract

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat, add liquids and warm through, 1 to 2 minutes. Add to dry ingredients and stir well. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight.
For on-the-go travel, wrap in wax paper.

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