Olive Oil Pecan Pumpkin Bread
INGREDIENTS
1-1/2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup sugar
½-cup Soultana’s Extra Light Olive Oil
2 large eggs
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
½ cup chopped pecans
INSTRUCTIONS
1-Preheat oven to 350F degrees.
2-Grease a 9-inch loaf pan with baking spray and set aside.
3-Place flour, baking soda, baking powder, salt and spices in a large mixing bowl; whisk until well combined. Set aside.
4-In a separate mixing bowl, whisk together sugar and olive oil; whisk until well blended.
5-Add eggs, pumpkin and vanilla; whisk until thoroughly incorporated.
6-Add the pumpkin mixture to the flour mixture and, using a wooden spoon, stir until combined. Stir in the pecans and let batter stand 15 minutes.
7-Pour the batter into the previously prepared loaf pan.
8-Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9-Remove from oven and transfer to a cooling rack.
10-Cool in pan for ten minutes; turn the bread out onto a rack and cool completely.
11-Notes: Storage & freezing – Cool the quick bread completely before wrapping and freezing. To freeze, wrap securely in aluminum foil and place in freezer bags.
Keto Recipe “Crockpot Pork Roast”
Ingredients
2 1/2- 3 lbs Pork Roast, Boneless
1 lbs Carrot
1 Sweet Onion
4 tbsp Extra Virgin Olive Oil
[Sauce] 1 cup Basil, Fresh
[Sauce] 1/2 cup Extra Virgin Olive Oil
[Sauce] 1 tsp Salt
[Sauce] 4 tbsp Minced Garlic
[Sauce] 1/4 tsp Cayenne Pepper
[Sauce] 1/4 tsp Black Pepper
[Sauce] 2 tbsp Lemon Juice
Instructions
1-Put the pork roast in crockpot and drizzle with 2 tablespoons olive oil. Salt and pepper to taste. Cook on high for 6 hours.
2-Trim and quarter carrots. Cut the onion into thick slices. Pan fry both in olive oil until the onion begins to caramelize . Add them to crockpot after the meat has been cooking for 4 hours.
3-The meat will cook a total of 6 hours and will be fork tender. It will pull apart easily and the carrots will be delicious.
4-While the meat is cooking you can make the sauce. Put all the ingredients in a blender and blend until the basil is in small pieces.(This sauce can be used on other things such as eggs, chicken, etc. It can also be kept in refrigerator for a few days.) Nutritional info for sauce Serving Size 1/3 cup Calories 247 Fat 28.1 grams Protein 0.4 grams Carbs 1.4 grams
5-After placing the pork, carrots and onions on a serving platter, drizzle with the sauce.
Tomatoes with Herbs and Almond Vinaigrette
Ingredients
1/2 cup almonds, coarsely chopped and sifted
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 garlic clove, finely grated
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1 teaspoon sugar Kosher salt Pepper
2 pounds mixed heirloom tomatoes, some sliced, some halved
1/3 cup very thinly sliced red onion, soaked in ice water for 10 minutes
1/2 small jalapeño, minced
1/4 cup torn mint leaves
1/4 cup torn Thai basil leaves
How to Make It
Step 1
In a medium skillet, cook the almonds in the oil over moderately low heat, stirring occasionally, until well browned, about 7 minutes. Strain the oil through a fine sieve into a heatproof bowl; reserve the almonds for the salad. Immediately whisk the garlic into the warm oil and let cool slightly, then whisk in the vinegar, lime juice and sugar. Season the dressing with salt and pepper.
Step 2
Spread the tomatoes on a large baking sheet. Season with salt and let stand for 5 minutes.
Step 3
Drain the onions; pat dry. Scatter half of the almonds on a platter and top them with the tomatoes. Drizzle with the dressing and top with the onion, jalapeño, mint, basil and the remaining almonds. Serve.
Olive Oil Cake
Ingredients
3 large eggs (150 grams)
¾ cup (150 grams) granulated sugar
½ cup (112 grams) extra-virgin olive oil
½ cup (120 grams) whole milk
½ teaspoon (2 grams) vanilla extract
¼ teaspoon (1 gram) almond extract
1½ cups (188 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
Instructions
1-Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
2-In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.
3-In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.
4-Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.
