četvrtak, 10.11.2011.
GRAPE SEED COOKING OIL - COOKING OIL
Grape Seed Cooking Oil - Substitute For Dry Red Wine In Cooking
Grape Seed Cooking Oil
- any of numerous vegetable oils used in cooking
- Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (saturated oils such as coconut and palm are more solid at room temperature than other oils).
- Instead of coffee, Neelix pours Paris a steaming cup of cooking oil by mistake. (Waking Moments)
- (oil, butter & milled forms) Grape seed oil is a natural byproduct of winemaking. It is one of the most beneficial, neutral & light oils for all skin types. High in antioxidants, vitamins A, B & C, and resveratrol (fights free-radical damage) it aides in regenerating skin cells.
- A grape is a non-climacteric fruit that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, wine, grape seed extracts, raisins, and grape seed oil. Grapes are also used in some kinds of confectionery.
- antioxidant properties. Helps to reduce redness in the skin. Helps with antiaging. Contains Vitamin C, chlorophyll and enzymes.
Vegetables over Bulgur
Ingredients:
1 cup bulgur
3 tbsp grape seed oil
3 cups hot vegetable stock
salt
black pepper
3 tbsp grape seed oil
1 small zucchini, sliced
1 small aubergine, sliced
1 red onion, coarsely chopped
1 yellow capsicum, cut in large pieces
5-6 Cherry tomatoes, halved
5 cloves garlic, sliced
1 bunch of dill
10 black olives, pitted
1 lemon
Method:
Heat the oil, add the bulgur and stir until it is well coated with the oil. Add the stock (or hot water) and leave the bulgur on the lowest heat until it absorbs the liquid, about 10-15 min. When the bulgur is done, season with salt and black pepper to taste.
In the meantime, sprinkle the aubergine and zucchini slices with some grape seed oil and cook them for 4-5 min. Then add the onion and capsicum pieces, sprinkle with grape seed oil again, cook 2-3 minutes. Finally, add the olives, tomatoes and garlic and cook 1-2 min. Remove and add the dill.
Serve hot, the vegetables over the bulgur, with quarters of lemon.
Serves 2.
Aromatic Salad
Leaf Vegetables & Herbs, torn with hands:
4-5 leaves romaine lettuce
10-12 leaves fresh spinach
10-15 leaves fresh basil
10-15 leaves fresh mint
5-6 sprigs fresh dill
2-3 sprigs fresh parsley
Others:
6-7 fresh button mushrooms, quartered
1-2 slices bacon or smoked pork breast, cut in bits
6-7 tbsp grape seed oil
1-2 tbsp Balsamic vinegar of Modena
1 thin slice white bread, toasted and diced
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