Autumn Cooking With Morocco Gold Extra Virgin Olive Oil
As the seasons begin to change, so too comes the chance to introduce new seasonal produce to your cooking but one thing remains: the best polyphenol-rich olive oil as a key store ingredient. Here are a fresh range of recipes for The Fall which incorporate extra virgin olive oil.
What better way to kick off the season with this Autumn salad from House Of Yumm
Apple Salad With Maple And Olive Oil Vinaigrette
Serves
2
Ingredients
- 2 cups baby spinach raw
- ¼ cup dried cranberries
- ¼ cup pecans halved
- 2 tbsp feta cheese
- ½ granny smith apple sliced
- ½ fuji apple sliced
- 2 slices bacon cooked and chopped
Maple Dijon Vinaigrette
- 2 tbsp Morocco Gold extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1½ tsp dijon mustard
- Salt & pepper to taste
Instructions
- Make Dressing: Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix.
- Layer Salad: Add the spinach to a medium size bowl or plate. Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.
- Dress and Toss: Drizzle the salad dressing over the top of the salad, toss and serve.
Slow Cooker Chicken Tinga with Olive Oil
Autumn is a time for kickstarting the slow cooker and what better choice to make than this Slow Cooker Chicken Tinga with Olive Oil from InsanelyGoodRecipes.com
Ingredients
- 2 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Morocco Gold extra virgin olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 15 oz can tomato sauce or fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon of the adobo sauce
- Tortillas (corn or flour), for serving
- Sliced red onion, fresh chopped cilantro, and cotija cheese, for serving
Instructions
- Season the chicken thighs generously with salt and pepper. Place them in the slow cooker.
- Heat olive oil in a small skillet over medium-high heat. Add the sliced onions and sauté until translucent, about 8-10 minutes. Transfer the onions to the slow cooker.
- In a blender or food processor, combine the tomatoes, garlic, cumin, oregano, and chipotle peppers in adobo sauce, plus the extra adobo sauce. Purée until blended into a smooth sauce.
- Pour the sauce over the chicken and onions in the slow cooker. Cook on high for 2-3 hours or low for 4-6 hours, until the chicken is cooked through and tender.
- Transfer the chicken thighs to a cutting board and shred the meat using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce. Let it simmer for an additional 20-30 minutes on the low or warm setting.
- Serve the chicken tinga on tortillas, topped with sliced red onion, fresh cilantro, and crumbled cotija cheese.
Olive Oil Gingerbread Cake
Not much beats a good walk among the falling leaves at this time of year so why not welcome yourself back home with a slice of Olive Oil gingerbread cake from Oursaltykitchen.com.
Ingredients
- ½ c Morocco Gold extra virgin olive oil
- 1 egg
- 1 c molasses, mild, not blackstrap
- 1.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon salt
- 2.5 c all purpose flour
- 1 c hot water, just barely boiled
- Whipped cream, for serving
- Powdered sugar, for serving
Instructions
- Heat oven to 350°F. Grease a 9×9" square cake pan or casserole dish with a spray of olive oil, then dust with flour.
- Combine the olive oil and egg in a large bowl, then whisk until smooth. Add the molasses and sugar, then whisk until very smooth and there are no remaining sugar lumps.
- Add the baking soda, cinnamon, ginger, cloves, and salt, then whisk until smooth.
- Add the all purpose flour and mix with rubber spatula until most lumps are gone; the batter will be very thick. Pour in the hot water and stir until the batter is smooth, but be careful not to over-mix; the batter will be thin. Pour the batter into the prepared pan.
- Bake 35-40 minutes or until the cake springs back when lightly pressed with two fingers in the center, or until a cake tested comes out clean.
- Cool the cake completely in the pan (at least 2 hours). Dust with powdered sugar, then slice into squares and top with whipped cream.
