The Healing Powers of Honey (29 page)
Read The Healing Powers of Honey Online
Authors: Cal Orey
Italian Croissants with Honey Pecan Filling
DOUGH
1 package dry yeast
1½ cups milk, lukewarm
2 ½ to 3 cups flour
1 teaspoon salt
1 egg white
cup cornstarch
4 tablespoons Marsala Olive
Oil
1½ cups milk, lukewarm
2 ½ to 3 cups flour
1 teaspoon salt
1 egg white
cup cornstarch4 tablespoons Marsala Olive
Oil
HONEY PECAN FILLING
¼ cup honey
1 cup pecans, finely chopped
½ teaspoon cinnamon
½ cup currants
1 cup pecans, finely chopped
½ teaspoon cinnamon
½ cup currants
In large mixing bowl, dissolve yeast in milk. Stir in flour, salt, egg white, cornstarch and olive oil until dough holds together. On floured surface, knead dough until smooth. Cover and let rise in a warm place until doubled, about 1 hour. On lightly floured surface pat dough down to about a 12-inch round. Cut into 12 pie-shaped pieces. Place about 1 tablespoon filling on wide end of each piece. Starting from wide end, roll into a crescent placing point underneath. Place on greased baking sheets, brush with egg white, and sprinkle with seeds. Let rest covered about 20 minutes. Bake in a 375ºF oven for 20 minutes or until golden brown. Makes 12.
Â
(
Source:
Courtesy: Gemma Sanita Sciabica,
Cooking with California Olive Oil: Popular Recipes
.)
Source:
Courtesy: Gemma Sanita Sciabica,
Cooking with California Olive Oil: Popular Recipes
.)
Onion and Honey Bruschetta
½ cup Sciabica's or Marsala
Extra Virgin Olive Oil
1
onion, sliced thin
6 slices (½ inch thick) ciabatta
bread
1 cup pesto
6 tablespoons honey
6 slices turkey, lean, low salt
6 slices Camembert or Gruyère
cheese
6 slices beefsteak tomatoes
Extra Virgin Olive Oil
1
onion, sliced thin
6 slices (½ inch thick) ciabatta
bread
1 cup pesto
6 tablespoons honey
6 slices turkey, lean, low salt
6 slices Camembert or Gruyère
cheese
6 slices beefsteak tomatoes
In medium skillet add olive oil and onion; cook until golden. Remove from heat; cool. Grill or toast bread until golden. Spread with pesto; drizzle with honey on each slice. Add onion evenly between slices, top with turkey and cheese slices. Place tomatoes over cheese; drizzle with olive oil. Yum! Makes 6.
Â
(
Source:
Courtesy Gemma Sanita Sciabica,
Cooking with California Olive Oil: Recipes from the Heart for the Heart.
)
Source:
Courtesy Gemma Sanita Sciabica,
Cooking with California Olive Oil: Recipes from the Heart for the Heart.
)
Salads
As a teenager I entered Vegetarianland. One Thanksgiving I protested and resisted tasting the big bird. I said, “I don't eat anything with eyes.” My mother was shocked. I didn't mean to hurt her feelings, but I was on a mission to eat vegetables, fruits, breads, and anything but meat or poultry. One evening in the kitchen the rest of my family enjoyed a Swiss steak dinner while I munched on a tossed green salad and potatoes. That is a feast that I still enjoy to this day. I'm not talking about a salad with iceberg lettuce and sliced tomatoes. It's serious salad time, with a variety of veggies, dark leafy greens, nuts, and a vinegar and olive oil dressing. This was a no-nonsense salad to live forâa pile of greens that any rabbit would be pleased to see. Sure, it was a rebellion in the suburbs where families ate meat and potatoes, but for me it was the road that led to my Mediterranean diet and lifestyle.
In France and Italy, salads are enjoyed for lunch and before dinner or as a main entree dish. Not only are salads healthy and they contain less fat and calories (especially if you don't drown them in a high-fat dressing), but they can fill you up, too. Also, adding fresh seasonal vegetables and herbs kicks up the taste more than notch.
Grilled Vegetable Salad
and
Arugula Salad with Honey-Herb Dressing
are two recipes in this section that'll get you rethinking the power of salads.
Grilled Vegetable Salad
and
Arugula Salad with Honey-Herb Dressing
are two recipes in this section that'll get you rethinking the power of salads.
Almond-Crusted Shrimp Salad with Citrus Dressing
Apple and Toasted Pecan Salad with
Honey Poppy Seed Dressing
Arugula Salad with Honey-Herb Dressing
Bang Bang Chicken Salad
Grilled Vegetable Salad
Lentil Salad
Roasted Salmon Salad with Honey Mustard Vinaigrette
Apple and Toasted Pecan Salad with
Honey Poppy Seed Dressing
Arugula Salad with Honey-Herb Dressing
Bang Bang Chicken Salad
Grilled Vegetable Salad
Lentil Salad
Roasted Salmon Salad with Honey Mustard Vinaigrette
Almond-Crusted Shrimp Salad with Citrus Dressing
Juice of 2 limes, divided
2 tablespoons soy sauce
2 cloves garlic, smashed
1 pound medium raw shrimp,
de-veined, tails-on
½ cup raw almonds
3 tablespoons flour
¼ teaspoon salt
2 egg whites, lightly beaten
4 tablespoons Delicate Extra
Virgin Olive Oil, such as
Arbequina
2 tablespoons Clementine Olive
Oil
2 teaspoons honey
8 cups mixed greens
2 cups cherry tomatoes, halved
1 ripe avocado, diced
2 tablespoons soy sauce
2 cloves garlic, smashed
1 pound medium raw shrimp,
de-veined, tails-on
½ cup raw almonds
3 tablespoons flour
¼ teaspoon salt
2 egg whites, lightly beaten
4 tablespoons Delicate Extra
Virgin Olive Oil, such as
Arbequina
2 tablespoons Clementine Olive
Oil
2 teaspoons honey
8 cups mixed greens
2 cups cherry tomatoes, halved
1 ripe avocado, diced
Combine half of the lime juice, soy sauce and garlic in a bowl. Add shrimp and toss with hands to coat well. Set aside. Using a blender or food processor, crush almonds (in the absence of a blender or food processor, this can be done by placing the almonds in a plastic bag and crushing with a mallet or rolling pin). Combine almonds in a bowl with flour and salt. Set aside. Set up an assembly line of seasoned shrimp, the egg whites, and the almond-flour mixture. Dip each shrimp in the egg white and then dredge in the almond-flour mixture. Set on clean plate. Heat the Extra Virgin Olive Oil in a large frying pan over medium-high heat. Cook shrimp for 2â3 minutes on each side, or until the outside of the shrimp becomes brown and crisp. Drain on paper towels. Whisk together the remaining lime juice, Clementine Olive Oil and the honey. Drizzle over mixed greens, tomatoes and avocado. Toss well. Arrange the dressed salad on plates. Top each salad with the warm shrimp and hot sauce or red chili flakes if desired. Serves 4.
Â
(
Source:
Courtesy The Olive Press.)
Source:
Courtesy The Olive Press.)
Apple and Toasted Pecan Salad with Honey Poppy Seed Dressing
½ cup Sue Bee Honey
®
2 tablespoons poppy seeds
½ cup cider vinegar
1 Fuji apple
1 6-ounce package feta cheese
¼ teaspoon pepper
1 head romaine lettuce
¾ cup vegetable oil
1 cup pecans
½ cup dried cranberries
1 small red onion
®
2 tablespoons poppy seeds
½ cup cider vinegar
1 Fuji apple
1 6-ounce package feta cheese
¼ teaspoon pepper
1 head romaine lettuce
¾ cup vegetable oil
1 cup pecans
½ cup dried cranberries
1 small red onion
Proportion salad ingredients to personal taste.
Combine dressing ingredients and mix thoroughly.
Toss dressing with salad just before serving. Serves 6.
Combine dressing ingredients and mix thoroughly.
Toss dressing with salad just before serving. Serves 6.
(
Source:
Courtesy Sue Bee Honey
®
)
Source:
Courtesy Sue Bee Honey
®
)
Arugula Salad with Honey-Herb Dressing
4 cups arugula leaves
1 cup cherry tomatoes
1 cup mushrooms, sliced
1 cup Parmesan cheese, sliced
Croutons, or toasted bread slices
¼ cup lemon juice
1 tablespoon honey
2 tablespoons honey
2 tablespoons olive oil
½ teaspoon dried basil
½ teaspoon dried coriander
Salt to taste
1 cup cherry tomatoes
1 cup mushrooms, sliced
1 cup Parmesan cheese, sliced
Croutons, or toasted bread slices
¼ cup lemon juice
1 tablespoon honey
2 tablespoons honey
2 tablespoons olive oil
½ teaspoon dried basil
½ teaspoon dried coriander
Salt to taste
In a large bowl, combine salad ingredients, cover, and refrigerate. Combine all the ingredients of the dressing in a jar, close jar, and shake until well blended. Sprinkle with Parmesan, pour dressing over, and toss lightly.
Â
(
Source:
National Honey Board.)
Source:
National Honey Board.)
Bang Bang Chicken Salad
FOR THE DRESSING
3 tablespoons soy sauce
Juice of 2 limes
2 tablespoons freshly grated
root ginger
2 green chilies, finely chopped
3 tablespoons clear honey
4 tablespoons nut oil
Juice of 2 limes
2 tablespoons freshly grated
root ginger
2 green chilies, finely chopped
3 tablespoons clear honey
4 tablespoons nut oil
FOR THE SALAD
1 cucumber
1â2 large carrots
4 spring onions, finely chopped
Chinese leaf cabbage, shredded
2 tablespoons sesame oil
1 clove garlic, crushed
Pinch of dried chili flakes
2 boneless skinless chicken breasts,
sliced
1â2 large carrots
4 spring onions, finely chopped
Chinese leaf cabbage, shredded
2 tablespoons sesame oil
1 clove garlic, crushed
Pinch of dried chili flakes
2 boneless skinless chicken breasts,
sliced
Place the dressing ingredients in a screw-topped jar and shake well to mix together. To prepare salad, slice the cucumber, carrots and spring onions into fine matchsticks, mix with shredded Chinese leaf cabbage, and transfer to a serving plate or bowl. Heat the oil and add the garlic, chili flakes, and sliced chicken. Stir-fry until browned and cooked through. Add to the salad and toss through the prepared dressing. Serve immediately. Serves four.
Â
(
Source:
Courtesy The Honey Association.)
Source:
Courtesy The Honey Association.)
Grilled Vegetable Salad
2 tablespoons clear honey
2 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons torn basil leaves
(optional)
4 ounces Mozzarella cheese,
cubed
1 pound plum tomatoes, chopped
2 small aubergines (eggplants)
Rock salt and black pepper
Olive oil for drizzling
1 red pepper
1 yellow pepper
8 ounces baby or small courgettes
[zucchini]
2 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons torn basil leaves
(optional)
4 ounces Mozzarella cheese,
cubed
1 pound plum tomatoes, chopped
2 small aubergines (eggplants)
Rock salt and black pepper
Olive oil for drizzling
1 red pepper
1 yellow pepper
8 ounces baby or small courgettes
[zucchini]
Mix together the dressing ingredients in a large bowl and add Mozzarella and tomatoes. Leave to marinate. Meanwhile, thinly slice aubergines, place on baking sheet, season, and drizzle with olive oil. Place under a preheated grill until crisp. Repeat, cut the peppers into chunks, and slice the courgettes lengthways. Add grilled vegetables to Mozzarella and tomatoes and serve immediately. Serves 4â6.
Â
(
Source:
Courtesy The Honey Association.)
Source:
Courtesy The Honey Association.)
Lentil Salad
2 cups lentils, cooked
2 tomatoes, chopped
2 cups broccoli flowerets, cooked
crisp tender
1 cup orzo pasta, cooked, cooled
2 green onions (white part)
sliced thin
½ cup raisins or dates, chopped
1 teaspoon fresh ginger, grated
2 garlic cloves, minced
1½ cups chicken, turkey, cooked,
cubed
1 cup fresh mushrooms, cooked,
quartered
1 cup carrots, shredded
1 cup peas, green beans or corn,
cooked crisp tender
1 cup feta cheese, crumbled
2 tomatoes, chopped
2 cups broccoli flowerets, cooked
crisp tender
1 cup orzo pasta, cooked, cooled
2 green onions (white part)
sliced thin
½ cup raisins or dates, chopped
1 teaspoon fresh ginger, grated
2 garlic cloves, minced
1½ cups chicken, turkey, cooked,
cubed
1 cup fresh mushrooms, cooked,
quartered
1 cup carrots, shredded
1 cup peas, green beans or corn,
cooked crisp tender
1 cup feta cheese, crumbled
DRESSING
cup Marsala Olive Fruit Oilcup orange juice¼ cup lime or lemon juice
2 tablespoons fresh tarragon or
cilantro, chopped
1 cup fresh basil or mint, chopped
¼ cup honey
1 tablespoon peanut butter
Combine dressing ingredients and blend. Add all salad ingredients in large, shallow serving bowl. Pour on dressing and toss gently. Serves 4â6.
Â
(
Source:
Courtesy Gemma Sanita Sciabica,
Cooking with California Olive Oil: Treasured Family Recipes.
)
Source:
Courtesy Gemma Sanita Sciabica,
Cooking with California Olive Oil: Treasured Family Recipes.
)
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