THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


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TIP OF THE DAY: Use More Olive Oil


Olive oil. Photo courtesy De Medici Imports.

  Isn’t it wonderful when good-tasting food is good for you?

Take olive oil. Some cooking oils are relatively flavorless, but good olive oil has rich flavor (see the different flavor profiles).

As you’ve no doubt heard many times, olive oil is heart-healthy. Why do you hear that over and over again?

Because cardiovascular disease is the leading cause of death in America. It takes more than 600,000 lives yearly, according to the Centers for Disease Control and Prevention.

The good news is that making small changes in your lifestyle and diet can add up to big results over time. So why not make the switch to heart-healthy olive oil?

Start by changing just two habits. The results will be just as delicious, if not more so.

 

  • Make your own salad dressing. Avoid bottled salad dressings, which typically use less expensive oils. A vinaigrette is simply 3 tablespoons of oil to 1 tablespoon of vinegar or other acid, such as citrus juice, whisked or shaken with a pinch of salt. If you like creamy dressings, there are recipes galore—just make them with olive oil.
  • Cook eggs and sauté foods in olive oil instead of butter. Not only do you get the benefit of olive oil, but you avoid the cholesterol—an enemy of heart healthiness—in butter.
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    Here’s a third habit that we practice:

  • Drink two tablespoons of olive oil each day. The FDA has reviewed the research and opines that two tablespoons of olive oil a day will help keep the doctor away; or at least, will help keep your ticker ticking longer.
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    If it sounds strange to you, be assured that a fine olive oil is delicious.

    Five Health Benefits Of Using Olive Oil

    1. Anti-inflammatories. Along with having healthy properties that help reduce inflammation in the body, olive oil has heart-beneficial anti-clotting properties.

    2. Antioxidants. Olive oil contains powerful antioxidants called polyphenols. The polyphenols slow the progression of atherosclerosis, hardening of the arteries, which occurs when fat, cholesterol and other substances build up in the walls of arteries and form plaque. More about antioxidants.

    3. DHPEA-EDA. This is one of the most important polyphenols found in olive oil. Researchers have found that it protects red blood cells from damage.

    4. Monounsaturated Fatty Acids. Olive oil is high in monounsaturated fatty acids, which helps to control a person’s LDL (bad) cholesterol, while helping to raise HDL (good, heart-healthy) cholesterol.

    5. Secoiridoids. This category of polyphenols, found in olive oil, is being researched for its anti-cancer properties. It is believed to provide the digestive tract with some protection.

    Additional research suggests that olive oil has beneficial properties for bone health, cognitive function, and anti-cancer benefits. Additional research is being conducted to discover additional ways that olive oil can be beneficial to our health.

    So check the cupboard. If you haven’t used the olive oil in a while, give it a sniff. If musty, use it to condition your hair if you like, but pick up some fresh olive oil at your earliest convenience.

    MORE

  • Olive Oil & Health: Details
  • The Flavors & Aromas Of Olive Oil
  • How To Taste & Evaluate Olive Oil
  • Olive Oil Glossary: Everything You Need To Know
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    PRODUCT: Aunt Nellie’s Baby Beets

    We love Aunt Nellie’s beets: whole beets, sliced beets, pickled beets, Harvard beets. The company is the largest provider of jarred beets.

    And now, the brand has introduced Baby Whole Pickled Beets, sized just right for one bite. They’re available nationwide and a great boon to anyone who likes to make hors d’oeuvre and small bites.

  • Serve as a side dish straight from the jar.
  • Make easy appetizers. Skewer a baby beet with a mozzarella ball and a basil leaf, with a cube of cheese and a cornichon or olive, with a scallop or shrimp, or with tortellini (recipe below).
  • Toss into salads.
  • Garnish a martini.
  • Add to roasted vegetables, soups and other dishes.
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    This recipe makes about 36 appetizers, 2 appetizers per serving.

     
    Baby beets make quick and easy appetizers. Photos courtesy Aunt Nelllie’s.
     

    BABY BEET & TORTELLINI APPETIZERS

    Ingredients

  • 1 jar (16 ounces) Aunt Nellie’s Baby Beets
  • 1 package (9 ounces) refrigerated tortellini, any variety
  • 1/4 pound thinly sliced prosciutto*
  • 2 tablespoons prepared vinaigrette
  • 2 medium bell peppers (any color or a combination), cut into 1-inch pieces
  • Fresh herbs (such as parsley, basil, chives or thyme)
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    *Thinly sliced strips of smoked ham or turkey may be substituted for prosciutto.

     


    Buy lots—you’ll love them!
      Preparation

    1. DRAIN beets well; discard liquid.

    2. COOK tortellini according to package directions. Drain; rinse with cold water and drain again.

    3. CUT prosciutto into 1×3-inch strips. Wrap one strip prosciutto around tortellini; skewer with appetizer pick.

    4. ASSEMBLE: Brush lightly with vinaigrette. Add one piece of bell pepper and one baby beet to skewer. Repeat until all beets are used. Arrange on serving platter. Sprinkle with herbs.
      

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    COOKING VIDEO: Make Your Own Chocolate Peanut Butter Cups

     

    Peanut butter cups: We love them!

    How can you make the everyday peanut butter cup even better? Create them yourself, using better ingredients than are used in mass-marketed PB cups.

    The trick is to buy the most delicious chocolate morsels (or gourmet chocolate) and the tastiest peanut butter. You can use your favorite “shade” of chocolate—dark, milk or white—as long as it’s great stuff.

    The good news: The “recipe” is easy.

    And it’s timely: You can make peanut butter cups for Easter, topped with jelly beans or other candy Easter ornaments.

    Have fun with this one!

       

       

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    TIP OF THE DAY: Make Green Beer, Champagne Or Ginger Ale For St. Patrick’s Day

    Even if you have nothing planned and no time, you can still do something special for St. Patrick’s Day:

    Drink Green

    Make green beer, sparkling wine, ginger ale, lemon-lime soda (7-Up, Sprite) or club soda.

  • Beer: Add 5-6 green drops of green food color to a 12-ounce stein; pour in the beer.
  • Sparkling Wine: Add 2 drops of food color to each flute before pouring in the Champagne.
  • Soft Drinks: Use 6 drops of food color per eight-ounce glass prior to adding the soda.
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    ANOTHER TIP: Pour any effervescent beverage down the side of the glass, rather than into the center. It preserves more bubbles.

     

    It’s easy being green on St. Patrick’s Day. Photo by MBPhoto | IST.

     

    Eat Green

    Color dips, condiments and other creamy foods green. Use 10-12 drops green food color per 1/2 cup of:

  • Blue Cheese Dressing: for chicken wings or salad
  • Mayonnaise: for a sandwich spread or dip for fries
  • Onion Dip Or Ranch Dressing: for chips, veggies, potato wedges
  • Sour Cream: For your baked potato or any favorite use
  • Plain Or Vanilla Yogurt: for any reason
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    On St. Patrick’s Day, it’s easy being green.
      

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    TIP OF THE DAY: Substitutes For Wine In Cooking


    Uh oh, no wine? Pick a substitute. Le Creuset French oven available at SurLaTable.com.

      Sometimes when you’re preparing a recipe, you discover that you you don’t have wine, or find out that a guest does not consume any kind of alcohol.

    There are a number of substitutes for both red and white wine; although, advises chef Louis Eguaras, you need to be sure that the sweetness level of the substitute is appropriate to the dish (i.e., grape juice may not work in every dish).

    Red Wine Substitutes

  • Beef stock with apple cider vinegar or red wine vinegar
  • Red grape juice diluted with water
  • Red vermouth
  • Red wine vinegar
  • A dab of tomato paste with the juice from canned mushrooms
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    White Wine Substitutes

  • Chicken stock with apple cider vinegar or white wine vinegar
  • White grape juice or lemon juice diluted with water
  • White vermouth
  • White wine vinegar with juice from canned mushrooms
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    Keep A Supply Of “Cooking Wine”

    To be sure we always have wine, we take the last few ounces from a bottle of wine and fill up small repurposed bottles with tight caps—eight or sixteen ounces, one for red wine, one white. The limited amount of air keeps the wine usable for months and the small bottles tuck into the back of the fridge. You can keep topping off the “cooking wine” bottle: It’s O.K. to mix different wines.

    Never buy anything called “cooking wine”: It’s the dregs!

      

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