All posts tagged Olive Oil

Different Types of Cooking Oils – Choose Wisely

Fast2eat all-inclusive guide with the best and worst cooking oils for your health.

Confused about which cooking oil is the healthiest? Join the club.

You’ve probably heard a lot of back and forth about heart health, trans fatty acids, saturated fatty acids, PUFAs (Polyunsaturated fatty acids), MUFAs (Monounsaturated fatty acids) and smoke points when it comes to cooking oils. It can all be a bit confusing, so this article is here to clear it up.

Cooking Oils Recommended by Canada’s food guide

Olive oil

(high in monounsaturated fats)

Olive oil is my favourite. Because of its prominent role in the Mediterranean diet, olive oil is one of the most popular oils in many kitchens. Olive oil is a basic ingredient of the heart-healthy.

Olive oils typically have the highest percentage of monounsaturated fats among cooking oils (although some high-oleic versions of other oils may have artificially boosted levels of monounsaturated fats). Olive oil is also rich in antioxidants called polyphenols, beneficial plant compounds that some evidence suggests may improve heart health.

Made from: Extracted from ripe olives (fruit of the olive tree) on the first pressing without the use of heat or chemicals.

Best for: It is best flavoursome oil for cold food (like drizzling over foods, on salads, pasta, and bread), but can be used in some low-heat cooking. Choose Extra Virgin (unrefined) for dressing and low-heat applications so you’ll be able to enjoy its robust flavour. Choose Virgin (also unrefined) or Pure (a blend of virgin and refined oils) for pan-frying, roasting, or baking.

Not recommended: It’s okay to use the oil for a quick sauté or for baking, but it has a low smoke point, do it is not ideal for cooking unless below the smoke point. it’s not good for deep frying.

Pros: It’s rich in polyphenols, antioxidant compounds that have anti-inflammatory properties. Researchers are also looking into how polyphenols can help to prevent cancer, as well as their potential for improving cognitive function and memory. High in beneficial monounsaturated fats, olive oil is heart-healthy.

Cons: Olive oil has a relatively lower smoke point compared to other oils, so it’s best for low and medium-heat cooking; it’s not good for high-heat cooking.

Note1: Many brands, varying in colour and strength of flavour, are now available. When choosing olive oil, look for ones that say they’re cold pressed. This is a chemical-free process that means no heat was applied during the crushing, which avoids changes in the olive’s chemistry and avoids defects. The resulting oil has a natural level of low acidity.

Note2: Unfortunately, it has been discovered that some unsavoury olive oil dealers have combined olive oil with cheap vegetable oils while still labelling the bottle as 100% olive oil, so make sure the olive oil you buy is pure, otherwise you may unwittingly be consuming unhealthy oils.

How to store: Store in an airtight container away from heat and light.

Smoke point: 190-243°C (374-470°F), depending on variety.

77% MUFA

9% PUFA

14% Saturated

There are different types of Olive Oil:

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Extra Virgin Olive Oil

Extra Virgin is the highest grade and best tasting Olive Oil derived by cold mechanical extraction (always cold-pressed) without the use of solvents or refining methods. It contains no more than 0.8% free acidity, and is judged to have a superior taste, is considered the finest and fruitiest of the bunch and no defined sensory defects. This also makes it the most expensive to buy than other types of olive oil, but its flavour can’t be substituted for anything else and contains the most antioxidants.

Made from: Extra-virgin olive oil comes from the first pressing of the olives. This results in an oil that has more flavour and a fruity aroma, and is less processed, meaning it is considered “unrefined“.

Best for: Because extra-virgin olive oil offers more flavour than other types of olive oil, it’s a good option for sautéing vegetables, dipping bread or preparing salad dressings and marinades. It’s also one of the healthiest oils to use when baking. As a dressing, it’s great, too.

Not recommended for: Frying or roasting above 190°C (374°F). There are better choices than extra-virgin olive oil for cooking at high temperatures, such as when frying because the oil cannot withstand very high heat before it starts to burn and smoke, Refined (or pure) olive oil may be more suited for high-temperature cooking.

Pros: It’s high in heart-healthy monounsaturated fats and a quality bottle can truly take you on a taste bud adventure. Nutrition and cooking experts agree that one of the most versatile and healthy oils to cook with and eat is olive oil, as long as it’s extra virgin. You want an oil that is not refined and overly processed. An “extra virgin” label means that the olive oil is not refined, and therefore of high quality. Extra virgin olive oil contains a large amount of monounsaturated fats and some polyunsaturated fatty acids; many studies have linked it to better heart health. Choose extra virgin olive oil for its flavour and high level of antioxidants.

Cons: There’s one catch with extra-virgin versus other grades of olive oil: It has a relatively low smoke point, which means you may not want to use it for frying or roasting at temperatures above that smoke point.

Note: The definition of Extra Virgin Olive Oil is very precise regards production methods, taste, and chemical composition. To be certified for the “Extra Virgin” Label, an olive oil:

  1. Must come from the first pressing of fresh olives, normally within 24 hours of harvesting.
  2. Must be extracted by non-chemical, mechanical means, and without the use of excessive heat, specifically below 28°C (82°F).
  3. The free fatty acid or acidity level must be less than 0.8%.
  4. It must be defect free – having a perfect taste and aroma.

Smoke point:

  • Extra virgin, low acidity, high quality – 207°C (405°F)
  • Extra virgin – 190°C (374°F)

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Virgin Olive Oil

Virgin olive oil is a lesser grade of virgin oil.

This is also first-press olive oil, however, it has between 1 and 3 % acidity, therefore, it is of inferior quality to Extra Virgin Olive Oil. If you’re unable to find extra virgin olive oil this is the next best option.

It is judged to have a good taste but may include some sensory defects. Its flavour intensity can vary and its taste is milder than Extra Virgin Olive Oil.

Smoke point: 210°C (410°F)

Fino olive oil

Meaning fine in Italia, this oil is a blend of extra virgin and virgin olive oils.

Refined (or Pure) Olive Oil

Pure olive oil is another oil, but the name can be misleading. Pure is actually a blend of either extra virgin or virgin olive oil and olive oils that are refined. It is used mainly when extracted olive oil is of poor quality and the refining process helps it to have a better flavour.

Refined olive oil is virgin oil that has been refined using agents such as acids, alkalis, charcoal, and other chemical and physical filters, methods which do not alter the glyceridic structure, and heat to extract as much oil as possible from the olive pulp that remains after the first pressing. These are heavily processed oils that have had most of their distinct flavours and aromas removed in the extraction process.

Best for: Frying – If you love frying things in olive oil (which, like, who doesn’t?) you’ll want to use the pure stuff instead of Extra Virgin Olive Oil.

Not recommended for: Salad dressings.

Cons: Unfortunately, it’s not quite as flavourful, because it’s chemically processed. It also doesn’t have as many heart-healthy fats as high-quality extra-virgin. While it is still a source of monounsaturated fat, it no longer contains the polyphenols that make olive oil so good for you. The result is a fattier and more acidic oil which lacks taste, aroma and natural antioxidants. But that’s the trade-off for being able to use it for heavy duty cooking.

Note: Many times, refined olive oil is used when frying as the taste is not as remarkable as the virgin oils. A product labelled simply Olive Oil is nearly the same as something marked Pure Olive Oil in that it is refined with lack of taste. This is why producers need to add unrefined Extra Virgin or Virgin Olive Oil to impart some of flavour, colour, and aroma into the blend.

Smoke point: 199-243°C (390-470°F), which can stand up to that frying heat.

Light olive oil

Terms such as “pure” or “100% pure” or “Light” are made up terms used by large producers and supermarkets. If the label states “pure” or “100% pure” or “Light” then the Olive Oil is a refined oil lacking the taste, aroma, and quality of Extra Virgin Olive Oil.

Best for: A great choice for turning into sauces and mayonnaise, using in baking or using in places you don’t want a strong olive oil flavour. It also has a higher smoking point than other olive oils, making it ideal for high-heat cooking.

Cons: A highly processed, light coloured oil with very little flavour.

Olive Pomace Oil

The lowest grade of olive oil made from the byproducts of extra virgin olive oil production. Olive skins, seeds, and pulp are heated and the remaining oil is extracted using hexane, a solvent. The result, pomace oil, is then put through the refining process, similar to pure or light olive oil. Pomace olive oil is bland and extremely low in antioxidants.

Lampante Oil

Oil with severe defects, usually from bad fruit or poor processing practices. It is not fit for human consumption until it has been refined

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Flaxseed Oil

(high in Polyunsaturated fats)

Flaxseed has become more and more popular as a superfood recently, with its high fibre content and fairly high doses of omega-3 fatty acids from plant sources, which are extremely healthy for us, since omega-3 fatty acids decrease inflammation and control blood pressure. Flaxseed oil is one of best plant sources of three omega-3 fatty acids (olive and canola oils also contain omega-3s). You need dietary omega-3s since your body cannot make them on its own. Omega-3 fatty acids reduce inflammation and thus may help lower the risk of cancer, according to the MD Anderson Cancer Center. Also thought to be helpful in fighting heart disease, diabetes, and stroke.

You may want to look into using it more often if you don’t eat a lot of fish, but it’s hard to consume enough to get the benefits offered by omega-3s in fish. Subtle taste makes it a healthy alternative for salads.

It is also a good source of monounsaturated fatty acids to promote decreased total LDL cholesterol and increased HDL. Flaxseed oil also packs anti-inflammatory properties, keeping the body primed to ward off disease. Flaxseed oil may also help reduce symptoms of arthritis.

Made from: Cold-pressed flaxseed.

Best for: it’s best to use in cold dishes like smoothies or salads, so toss with a salad dressing or drizzling it over quinoa or dips like hummus.

Not recommended for: Cooking. It should not be heated. You absolutely can’t cook with it, because of the low smoke-point, it’s incredibly sensitive to heat and oxidizes quickly.

Pros: Since the oil is more condensed than whole flaxseeds, it provides a greater punch of omega-3s Flaxseed oil is also a terrific option for individuals suffering from high blood pressure, and studies show that supplementing with flaxseed oil on a daily basis can lower blood pressure and have a cardioprotective effect.

Cons: Avoid it if you’re on a blood thinner since flaxseed oil may increase bleeding. It can go rancid very quickly (even faster if you heat it), so this oil should be stored in the fridge and only used for low-temperature applications like dressing salads.

Other uses: the oil can be used as a mild laxative of sorts. On top of that, it’s also a solid option for moisturizing skin. You may also find this oil in various substances, like varnishes and paints, as a waterproofing agent.

Note: you should buy small bottles so you can use it up quickly, and be extra sure to store it in the fridge.

How to store: Cold-pressed flaxseed oil easily turns rancid (oxidizes easily), so buy it from the refrigerated section of the store, and keep it in your fridge at home.

Smoke point: Unrefined – 107°C (225°F), don’t use this for cooking.

18% MUFA

73% PUFA

9% saturated

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Read more:

Fast2eat all-inclusive guide with the best and worst cooking oils for your health:

Cooking Oils Recommended by Canada’s food guide

Cooking Oils – With Health Benefits – Not mentioned by Canada’s food guide

But it says “These foods contain healthy fats: nuts; seeds and avocado”.

Cooking Oil – That is not heart healthy (think twice) – Not mentioned by Canada’s food guide

Cooking Oils to Limit the amount according to Canada’s food guide recommendation

Cooking Fats to Limit the amount according to Canada’s food guide recommendation

“Make a healthy choice – What you eat on a regular basis matters for your health.”
Canada’s food guide .

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Crispy fish without the grease – Haddock (or other white fish) is lightly breaded and baked. Parmesan adds a nice flavour. 

Fast and easy to prepare, and no frying needed! Oven-baked fish is a perfect alternative to the more caloric fried version.

So much flavor… so easy, healthy and tasty! Ideal for busy weeknights.

It’s a “cheesy” variation from this “lemony” Oven-Baked Lemon Fish Fillets Fast2eat.

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Crispy Oven-Baked Fish Fillets Fast2eat Recipe

Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Servings: 10 people
Calories: 188kcal

Ingredients

  • 10 Fish fillet (Haddock or Fresh Cod, Tilapia, Bass or any other white fish fillets)
  • 1 tbsp Lemon juice
  • 1 tbsp Minced Garlic (optional)
  • 1 tbsp Hondashi * (Bonito Soup Stock)
  • 1 Egg
  • 1/2 cup Milk
  • 1 tsp Salt
  • 1 cup Bread crumbs
  • 1/2 cup Parmesan cheese (grated)
  • 1/4 tsp Thyme (optional - fresh or dried)
  • 1/4 tsp Parsley (optional - chopped fresh or dried)
  • 1/4 tsp Cilantro also known as coriander - (optional - fresh leaves chopped or dried)
  • 1/4 tsp Paprika (optional)
  • 1 tbsp Olive oil
  • Cooking spray (optional)
  • 1 Lemon (optional - sliced)
  • Rosemary (optional - Sprigs)

Instructions

  • Season fish fillets with Lemon Juice, minced garlic and Hon Dashi (Bonito Fish Soup Stock)*.
  • Preheat oven to 450 F (230 C). I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • In a small bowl, beat egg with milk, and salt.
  • In a separate container, mix together the bread crumbs, Parmesan cheese, and herbs (but the rosemary Sprig).
  • Dip the fish fillets in the milk mix, then press into the crumb mixture to coat.
  • Lightly oil a Shallow Baking Pan with the olive oil or Cooking Spray.
  • Place fish fillets in the baking pan, and drizzle with olive oil or spray the fillets with cooking spray so that they would crisp nicely.
  • To add some flavour arrange lemon slices and rosemary Sprigs on top. They make this fish dish look so impressive!
  • Bake (uncovered) on the top rack of the preheated oven until the fish flakes easily, about 15-40 minutes (depending on thickness).
  • When it’s done baking, if you like, sprinkle some more fresh herbs all over the fish to make it even more yummy and mouthwatering!
  • Serve the baked fish with a side salad, white or Broccoli rice, mashed or baked potatoes, sauteed or spinach soufflé, asparagus, or some fresh vegetables for a healthy meal any time.

Notes

If you liked this recipe you will probably love this “lemony” Oven-Baked Lemon Fish Fillets Fast2eat.

Tip: Aluminum Foil or Parchment Paper can be used to keep food moist, cook it evenly, and make clean-up easier.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

Nutrition

Calories: 188kcal | Carbohydrates: 10g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 71mg | Sodium: 710mg | Potassium: 393mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5% | Vitamin C: 9% | Calcium: 9% | Iron: 7%
Oven-Baked Lemon Fish Fillets Fast2eat
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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There are hundreds of variations of Salted Codfish (Bacalhau) recipes, but my family’s favourite has always been the one from Almeida, a Portuguese family friend,

Bacalhau with potatoes and broccoli with his special sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

Also try this Bacalhau (Salted Codfish) Salad.

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5 from 1 vote

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Main Dish
Cuisine: Portuguese
Servings: 4 people
Calories: 753kcal

Ingredients

  • 1 Kg Salted codfish boneless skinless
  • 4 Potato peeled, washed, and thickly sliced
  • 500 g Broccoli florets

Sauce

  • 3 Onion thinly sliced
  • 10 cloves Garlic thinly sliced
  • 3/4 cup Olive oil
  • Salt (optional) to taste
  • 1/4 cup White vinegar

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into thick slices. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a Casserole Dish.

Sauce

  • Slice the onion and garlic. This Holder is so helpful to slice the onions and garlic.
  • While bacalhau is cooking, heat olive oil in a small Saucepan. Add thinly sliced onion and garlic and cook, stirring often, until golden, about 5 minutes.
  • After golden add the White Vinegar and remove from the heat.

To serve

  • Portion desired amount into Dinner Plates, apply the sauce directly on bacalhau, potatoes and broccoli florets.
  • Complete the meal with a simple white rice. Or, as in my case, with green salad and this delicious Creamy Fancy Coleslaw

Nutrition

Calories: 753kcal | Carbohydrates: 38g | Protein: 51g | Fat: 45g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 108mg | Sodium: 4796mg | Potassium: 1744mg | Fiber: 7g | Sugar: 6g | Vitamin A: 18% | Vitamin C: 214% | Calcium: 21% | Iron: 18%
Bacalhau (Salted Codfish) Salad Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.

For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.

Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Bacalhau with potatoes and broccoli with Almeida’s Onion & Garlic Sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

This is a salad version of the Almeida’s Salted Codfish (Bacalhau) Fast2eat Recipe

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5 from 1 vote

Bacalhau (Salted Codfish) Salad Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.

For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.

Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian, Portuguese
Servings: 6 people
Calories: 290kcal

Ingredients

  • 1 Salted codfish boneless skinless
  • 5 Potato peeled, washed, and sliced in squares
  • 500 g Broccoli florets
  • 2/3 cup Olives (100-120g / 3.5-4 oz)
  • 1 cup Peas (150g/55.5oz)
  • 2 Egg boiled
  • 3 Onion sliced
  • Parsley

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into 1 inch squares. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • While bacalhau is cooking scald the sliced onion twice. Just throw boiled water on it, leave 5 minutes, drain, rinse with cold water, drain and repeat the process.
  • Use this Egg Slicer Tool to slice the boiled eggs.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a large bowl. Mix the scalded onion, peas, parsley and olives and cover with sliced boiled eggs.
  • Serve with the delicious Almeida’s Sauce.
  • Serve warm, room temperature or chilled.

Notes

Tip: 1 boneless skinless codfish is about 500 g -1 Kg (1-2 Lb). The thickest ones are tastier.

 

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 2734mg | Potassium: 1121mg | Fiber: 6g | Sugar: 6g | Vitamin A: 19% | Vitamin C: 158% | Calcium: 14% | Iron: 15%

Almeida’s Onion & Garlic Sauce Fast2eat Recipe
Check out this recipe

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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It looks like a simple salad. But soon in the first slice, you will find that it is the best tomato you have ever tasted.

It’s perfect to eat with toast, bread, crackers, salads, pasta, goat cheese, bocconcini… you name it.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

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5 from 1 vote

Tomato Dehydrated with Pink Salt Fast2eat Recipe

The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savory.
Prep Time10 mins
Total Time1 d 10 mins
Course: Appetizers & Starters, Side Dish
Servings: 6 people
Calories: 126kcal

Ingredients

  • 6 Tomato Roma or any good, ripe tomato
  • Himalayan pink salt
  • Basil pesto sauce
  • Mini bocconcini (baby mozzarella balls)
  • Olive oil
  • Savory
  • Basil
  • Oregano

Instructions

  • Wash all whole tomatoes thoroughly under clean, running water.
  • Cut them into thin slices using this Holder (it is so helpful to cut the tomatoes). I remove the seeds and gelatinous pulp, but it's up to you.
  • Transfer the tomato slices to a Strainer in layers. Splashing the Himalayan Pink Salt into the tomato evenly in each layer. All slices should be with some pink salt.
  • Place theStrainer over a deep Bowl. Leave in the oven (the oven must be OFF and room temperature) for 24 hours.
  • Drain the bocconcini. And using this Egg Slicer Tool cut the Bocconcini cheese and put in an Airtight Glass Container and pour on the Basil Pesto Sauce.
  • After 24 hours, remove the tomatoes from the oven and drain the water from the bowl.
  • In a Glass serving platter, arrange the tomato and bocconcini slices, and drizzle with pesto and olive oil and your favorite herbs. My suggestion is Basil leaves, oregano and Savory.

Notes

I suggest using Roma or plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe. You can add another fresh hardy herbs such as oregano, sage, thyme, rosemary…as desired

This is an original and exclusive recipe, therefore you won't find it or any similar one anywhere else.

Nutrition

Calories: 126kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 519mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 24% | Vitamin C: 26% | Calcium: 12% | Iron: 3%
Slow-Roasted Tomato Fast2eat Recipe
Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Check out this recipe
Homemade oven-dried tomatoes Fast2eat
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


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This multipurpose sauce is so Fast and easy to make and so delicious.

This recipe is part of the recipe for Almeida’s Codfish (Bacalhau) and used in this Bacalhau (Salted Codfish) Salad.

You can also serve this over green salads, grains, pasta, or baked potatoes.

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5 from 1 vote

Almeida’s Onion & Garlic Sauce Fast2eat Recipe

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian, Portuguese
Calories: 415kcal

Ingredients

  • 3 Onion thinly sliced
  • 10 cloves Garlic thinly sliced
  • 3/4 cup Olive oil
  • Salt (optional) to taste
  • 1/4 cup White vinegar

Instructions

  • To quickly peel garlic cloves, trim off ends. Drop garlic into boiling water. Boil 5 to 10 seconds. Remove with Skimmer/Slotted Spoon/Strainer and plunge into cold water. Drain. Peel garlic.
  • Slice the onion and garlic. This Holder is so helpful to slice the onions and garlic.
  • Heat olive oil in a small Saucepan. Add thinly sliced onion and garlic and cook, stirring often, until golden, about 5 minutes.
  • After golden add the White Vinegar and remove from the heat.

Nutrition

Calories: 415kcal | Carbohydrates: 14g | Protein: 2g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 154mg | Potassium: 192mg | Fiber: 2g | Sugar: 5g | Vitamin C: 17% | Calcium: 2% | Iron: 3%

Bacalhau (Salted Codfish) Salad Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.

For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.

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Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Tabule (also Tabbouleh, tabbouleh or tab(b)ouli) is a vegetarian dish (sometimes considered a salad) made of Bulgar, tomatoes, finely chopped fresh mint, parsley, green onion, and onion, all tossed and seasoned with olive oil, lemon juice, and salt.

I grew up with this recipe, and I love it, but feel free to make your own variations. Some possible variations: add cucumber, garlic or lettuce, or use couscous or quinoa instead of Bulgar.

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5 from 1 vote

Tabule Fast2eat Recipe

Prep Time10 mins
Total Time2 hrs 10 mins
Course: Side Dish
Servings: 8 people
Calories: 198kcal

Ingredients

  • 250 g Bulgur wheat (1 1/3 cup) extra fine ground (not coarse)
  • 4 Tomato finely-diced
  • 1 Onion chopped
  • Green onion chopped
  • Parsley chopped
  • Basil chopped
  • Mint chopped
  • 1/4 cup Olive oil extra virgin
  • 2 tbsp Lemon juice or lime juice
  • 1/2 tbsp Salt

Instructions

  • In a Bowl soak the bulgur wheat in water, cover and let stand for at least 2 hours (or overnight).
  • Add the onion, mint, parsley and basil to a Food Processor and pulse until grated.
  • Drain the Bulgur pressing well to eliminate any excess water
  • Remove the seeds and chop the tomatoes, and green onions using a sharp Knife. Be sure to use firm tomatoes. Once chopped, place the tomatoes in a Colander or Strainer to drain excess juice.
  • I don’t use but if using cucumbers use the English Cucumbers or If you choose to use the American cucumbers, be sure to remove the skin; cut the cucumber in halves and remove most of the seeds then proceed to chop.
  • Place the chopped vegetables, herbs and green onions in a Mixing Bowl or dish. Add the bulgur and mix gently.
  • Add the the Lemon Juice and olive oil and mix again.
  • Add the salt just before eat, salt will cause tomatoes to release their juices and you may need to drain some of the juice out.
  • Serve the tabule over fresh lettuce leaves with Baked Kibbeh Fast2eat Recipe or a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabule.

Notes

The finer you chop the vegetables, the better.

You can keep tabule refrigerated in a tight-lid container for 2-3 days or so. It’s important to refrigerate it with no salt added or you may need to drain some of the juice out before and after refrigerating leftover tabule.

Nutrition

Calories: 198kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 376mg | Potassium: 231mg | Fiber: 7g | Sugar: 2g | Vitamin A: 20% | Vitamin C: 22% | Calcium: 6% | Iron: 11%
Baked Kibbeh Fast2eat Recipe
It freezes wonderfully so make a big batch and freeze extras for another night. When making it ahead you can freeze the casserole raw, then thaw overnight in the refrigerator and bake. Or bake it ahead, refrigerate for up to two days or freeze, then reheat in the oven, thawed.
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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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