Archives For olive oil


  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled, thinly sliced
  • 1 large onion, finely chopped
  • 4 regular or 6 small garlic cloves, peeled and smashed
  • 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
  • 4 cups vegetable broth
  • 1/4 cup white miso paste, or more to taste


Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes. Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste. Ladle into bowls and garnish each with a drizzle of sesame oil. (source)


  • 2 teaspoons oil or ghee
  • 1 small yellow onion
  • 4 large cloves garlic, peeled and minced
  • 1 tablespoon grated ginger, from a 3-inch piece
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 large lemon, zested and juiced (about 2 tablespoons juice)
  • 1 dried hot red pepper or dash of red pepper flakes (optional)
  • 15-ounce can chickpeas, drained
  • 1 pound baby spinach
  • 15-ounce can coconut milk
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground ginger
  • Whole roasted sweet potatoes
  • Cilantro leaves, to garnish
  • Toasted unsweetened coconut, to garnish


Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish. Serving note: This is thick enough to eat on its own with a fork; it’s not terribly soupy. But it’s saucy enough to eat over pasta, rice, brown rice, quinoa, or another grain. serves 4 as a main dish or 6 as a side (source)

Fresh tuna steaks are so fatty and rich that to preserve their flavour they should never be cooked beyond ‘medium rare’ done-ness. Braised leeks have a wonderfully creamy texture that complements the fish perfectly.

Ingredients Leeks

  • 2 tbsp of butter
  • 2 tbsp of olive oil
  • 4 x leeks, white bottoms only, roots still attached, halved lengthwise
  • 1 cup of red wine (I think I used 2 cups wine)
  • 2 cups of vegetable broth (I think I used a cube with 1 cup water)
  • Salt and pepper


  • 2 x very ripe tomatoes, chopped
  • 1 tbsp of fresh ginger, grated
  • 1/2 cup of fresh mint, chopped
  • 2 tbsp of olive oil
  • 1 x preserved lemon, minced or the juice and zest of one lemon
  • Salt and pepper


  • 1 tbsp of red peppercorns
  • 1 tbsp of green peppercorns
  • 1 tbsp of black peppercorns
  • Kosher salt
  • 2 x 6 oz tuna steaks, 1 inch thick
  • 3 tbsp of olive

Directions Leeks

Preheat a large sauté pan over medium-high heat. Add the oil and butter and when it foams, add the leeks, flat side down. Pan roast for a few minutes until the face browns and softens. Add the red wine and chicken broth and season with salt and pepper. Cover with a lid, reduce heat and braise at a slow simmer for 30 minutes, until leeks are very soft and braising liquid has reduced and thickened to a sauce-like consistency. While the leeks braise combine all the salsa ingredients. Crack the peppercorns in an electric spice grinder or using a mortar and pestle. Don’t grind to a powder. Mix on a plate with the salt then press each tuna steak into the mixture, coating both sides well. Preheat a large non-stick pan over medium-high heat, add corn oil and sear tuna steaks for no more than 3 minutes per side. Cook just long enough to form a crust but not long enough to allow the heat to penetrate and cook the centre of the fish. Tuna should be rare in the center. Cut into thick slices with a very sharp knife. Place 2 leek halves in each bowl, fan tuna on top of them and spoon the leek broth over the top. Top with a heaping spoonful of the salsa.

Tuna sandwich

July 5, 2008 — Leave a comment


  • 1 can of water-packed tuna
  • 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp minced red onion
  • 1 tbsp minced celery
  • 1 tbsp chopped parsley
  • Salt and pepper
  • 4 slices of whole wheat bread


  • Tuna Fish Sandwich Flake the tuna with a fork then mix it with the lemon juice, olive oil, mustard, onion, celery, and parsley. Have a taste then add enough salt and pepper to season to your liking.
  • Spread a thick layer of the tuna salad on two slices of bread. Slap on the remaining bread.
  • 1 can tuna, packed in water
  • 1 x avocado, pitted and peeled
  • 2 Tbsps olive oil
  • 2 Tbsps lemon juice
  • 1 x green onion, sliced
  • 1/2 cup chopped parsley
  • Salt and pepper
  • Place tuna and water into a bowl.
  • Chop avocado and add along with the rest of the ingredients.
  • Toss well and serve with crisp bread.


  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 2 large sweet potato, cubed
  • Zest and juice of 1 lime
  • 2 796mL cans diced tomatoes
  • 1 398mL can black beans, rinsed and drained
  • 1 398mL can adzuki beans, rinsed and drained
  • Your favourite mushrooms
  • 1 hot banana pepper, seeded and chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 cup chopped cilantro leaves, washed and dried


  • Heat the oil in a large pot over medium heat and add the onion, cook until soft.
  • Add red pepper, saute until slightly soft.
  • Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
  • Add the garlic, tomatoes, beans, hot pepper, lime juice, cumin, and chili powder, bring to a simmer, cover, and cook until the sweet potato is soft.


This dish is easily made in less than 5 minutes if you have all the ingredients and use canned salmon like these great sustainable products from Raincost Trading. It’s also quick to cleanup since it uses a single bowl (although my cutting board is getting a nice green san from chopping the spinach and dill). 🙂


  • Wild salmon – cooked (1 can or approximately 155g)
  • Spinach – raw (lots … at least 1 cup)
  • Dill – fresh (as much as you like … I use about 1/3 cup)
  • Dijon mustard (1tbs)
  • Olive oil (1tbs)


  • Mix the olive oil and dijon mustard in a bowl.
  • Add the canned salmon and mix well with the olive oil and mustard.
  • Finely chop the spinach and dill and add it to the bowl.
  • Mix one last time and eat.

The green bits

  • 1 x 6 oz bag of baby spinach leaves
  • A handful of mint leaves
  • A few sheets of thinly sliced nori seaweed

For the Vinaigrette

  • 1/2 cup of rice wine vinegar (or white wine vinegar)
  • 1 cup olive oil
  • A few heaping spoonfuls of honey (2 tbsp)
  • A small knob of grated ginger
  • A few dashes of toasted sesame oil (1tsp)

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!


Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.

Sauté for 15-20 minutes

  • 2 tbsp olive oil
  • 1 large red onion

Add and saute for another 2-3 minutes

  • 3 cloves garlic
  • 1-2 tbsp fresh ginger

Add, bring to light boil, reduce heat and cook covered for 30 minutes

  • 2 cups veggie stock
  • 1 1/4 to 1 1/2 lbs butter nut squash (cut into chunks)
  • 2 sweet potatoes
  • 2 cups rice/soya minute
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp garam masala

After 30 minutes, add 1/4 cup fresh parsley. Simmer for another 15 minutes

Cool slightly and puree.

  • 3 tbsp olive oil
  • 3 onions, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 6 cups chicken stock, vegetable stock or water
  • 2 large potatoes, peeled and grated
  • 1 head of broccoli, stems cut into chunks and florets reserved
  • Salt and pepper
  • A large pinch of nutmeg
  • 1 cup soy milk
  1. Place a 4 quart pot over medium-high heat and add oil.
  2. When it’s hot, add onions and sauté until they have softened.
  3. Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.
  4. Season with salt and pepper and simmer until they are tender and potatoes have broken down.
  5. Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.
  6. Reheat soup prior to serving and add reserved broccoli florets and soy milk.
  7. Simmer for about 5 minutes, until soy milk is heated and florets are tender and bright green.
  8. Serve hot.