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Recipes and Ideas (This page still under development - please bear with us! Steve, 090728)

 

 


Index of 25 recipes appearing on this web page (they all call for SKY products)
Avocado oil
Best guacamole
Chilled tomato soup with seared scallops, avo oil, and ripped basil
Balsamic Vinegar Balsamic chicken and pasta
Joy's snappy  balsamic dressing
Orange mustard vinaigrette
Grapeseed oil Easy rocket salad with grapeseed oil
Grapeseed oil pie crust
Lime juice Key  Lime pie
Lime grilled  chicken with honey butter
Malaysian satay with dipping sauce
Thai hot and sour soup 
Thai style ginger and lime dressing
Peanut Oil Ginger veggie stir-fry with peanut oil
Jambalaya with peanut oil
Oriental chicken salad with peanut oil
Spicy chicken curry soup
Thai peanut and lime dipping sauce
Pumpkin Seed Oil Styrian pumpkin soup
Styrian salad dressing
Sesame Oil Grilled soy-sesame asparagus
Oriental dipping sauce with toasted sesame oil
Walnut Oil Baked sweet potatoes  with ginger and honey and walnut oil
Cool bean salad with walnut oil
Pomegranate, pear, & pesto salad with walnut oil
Waldorf salad with walnut oil vinaigrette

Best Guacamole

The real trick to great guacamole is to use good avocados. Make sure your avocados are ripe and of the Haas variety! Serve this dip with corn chips, or an array of fresh vegetables.

INGREDIENTS

    • 0.5 lemon, juiced
    • 20 g chopped onion
    • 3 g salt
    • 2 avocados
    • 30 ml Avo oil
    		  

    Best Guacamole Recipe

DIRECTIONS

Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

PREP TIME  5 Min
READY IN  1 Hr 5 Min
Original recipe yield 2 cups
Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil

I used a shallow bowl for this recipe so that the scallops can be seen rather than sinking to the bottom. This recipe is very quick to make and an elegant starter to a meal for your guests. It is also a winner without the scallops and if you grow your own tomatoes, you can use the softer tomatoes and the flavor should be even better. Drizzle a little more avocado oil over the soup and you are ready to serve.

INGREDIENTS

  • 2 pounds tomatoes, chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons avocado oil
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 16 fresh sea scallops
  • 1 avocado - peeled, pitted and diced
  • freshly ground black pepper to taste
  • 8 basil leaves, torn into pieces
  1. Place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of salt into a blender. Puree on high until smooth, then strain through a mesh strainer, and refrigerate until cold, at least 2 hours.
  2. Heat the oil in a skillet over high heat until it begins to smoke. Place the scallops into the hot oil. Cook until the scallops are golden brown on each side, and the center has turned opaque, 1 to 2 minutes per side.
  3. To serve, pour the chilled soup into shallow bowls. Scatter the diced avocado into the soup, and place 4 scallops in each bowl. Sprinkle the soup with ground pepper and torn basil leaves to serve.
Balsamic Chicken and Pasta "A delicious combination of chicken, pasta and tomatoes that can be served warm or chilled for a great meal on a warm summer day! This recipe may look a bit complicated, but I promise you--it is not. Chicken can be cooked on the stove or on a grill. It is great for large family gatherings and does not really need to be served with anything other than a good loaf of bread for sopping up the juices. I hope your family enjoys this as much as mine has."
 

INGREDIENTS

  • 3 cloves garlic, minced
  • 65 g fresh basil leaves
  • 120 ml olive oil
  • 120 ml balsamic vinegar
  • 6 skinless, boneless chicken breast halves
  • 20 g salt
  • 3 g ground black pepper
  • 455 g penne pasta
  • 590 g grape tomatoes, halved
  • 60 ml olive oil
  • 60 ml balsamic vinegar
  • salt and pepper to taste

Balsamic Chicken and Pasta Recipe

DIRECTIONS

  1. Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
  2. Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
  3. Preheat the oven to 300 degrees F (150 degrees C).
  4. Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
  5. While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
  6. Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.
Joy's Snappy Balsamic Dressing Orange Mustard Vinaigrette "Tangy and sweet vinaigrette tastes wonderful over fresh greens, tomatoes, or avocados."

INGREDIENTS

  • 120 ml balsamic vinegar
  • 120 ml olive oil
  • 2 cloves garlic, pressed
  • 4 g crushed fennel seed
  • 3 g salt
  • 2 g pepper

 

DIRECTIONS

In a jar with a tight fitting lid, or cruet with a stopper, combine the balsamic vinegar, olive oil, garlic, fennel seed, salt and pepper. Seal, and shake vigorously to mix. Shake again just before serving.

 

 

INGREDIENTS

120 ml balsamic vinegar

160 ml extra virgin olive oil

1 orange, juiced

10 g orange zest

30 g coarse-grained mustard

DIRECTIONS

In a medium bowl, whisk together the balsamic vinegar, olive oil, orange juice, orange zest and mustard. Use immediately, or store in the refrigerator for up to one week.
Easy Rocket Salad .. "So easy even I could make it, and I am a beginner cook! It looks very presentable for guests and takes only minutes"

INGREDIENTS

  • 80 g young rocket leaves, rinsed and dried
  • 150 g cherry tomatoes, halved
  • 35 g pine nuts
  • 30 ml grapeseed oil or olive oil
  • 15 ml rice vinegar
  • salt to taste
  • freshly ground black pepper to taste
  • 25 g grated Parmesan cheese
  • 1 large avocado - peeled, pitted and sliced
 Easy Arugula Salad Recipe

DIRECTIONS

  1. In a large plastic bowl with a lid, combine rocket, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
  2. Divide salad onto plates, and top with slices of avocado.
Grapeseed Oil Crust  Can be used in for the pie shell Key Lime Pie recipe below

INGREDIENTS

  • 250 g unbleached all-purpose flour
  • 50 g white sugar
  • 0.8 g salt
  • 180 ml grapeseed oil, frozen on wax paper
  • 60 ml cold water

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a food processor, whirl flour, sugar and salt together until well mixed. Break up frozen grapeseed oil and combine with flour mixture. Whirl together until it looks like cornmeal. Gradually pour in water adding just enough to allow for dough to form a ball.
  3. Immediately press dough into pie pan. Cover and refrigerate any leftover dough. Wrap pie crust edges with foil and bake for 10 to 15 minutes. Use with your favorite pie recipe

Key Lime Pie
1-9" pie shell Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350°F degrees for 15 minutes.  Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.

Check out Kermit making a mean KLP in a cool YouTube Clip !

(BTW, fundis frown on green KLP's; the real thing is yello!)

 
1-14 oz. can sweetened condensed milk
3 egg yolks (whites not used)
1/2 cup SKY lime juice

Lime Grilled Chicken with honey butter
4 lg. chicken breasts, boned & skinned Marinate chicken in lime juice and garlic, 2-4 hours, refrigerated. Remove from marinade and grill. Blend butter and honey. Serve hot with honey butter. Serves 4.
5 Tablespoons SKY Lime Juice
2 cloves garlic, minced
2 tbsp. butter, softened
2 tsp. honey

Malaysian satay with dipping sauce

 Thai-style ginger & lime dressing
3 pounds Squid, cleaned and cut into rings

Here's one for all the Satay freaks out there. Thread the squid rings and tentacles (through the fleshy part) on bamboo skewers, leaving about 3 inches for a handle. Wrap the handle in aluminum foil (or soak skewers for 1 hour in water before using.) Combine cumin, coriander and hot peppers. Toast in a dry skillet until fragrant; grind go a powder. Mix well with fish sauce, lime juice and brown sugar. Add squid, marinate on a tray for 30 minutes, turning from time to time. Meanwhile, get a hot fire going on a grill, and make a dip sauce by combining remaining ingredients. Grill squid for about 90 seconds on each side. Serve with dipping sauce on the side.

 3 tablespoons Lime juice Place all ingredients in a blender or food processor and process until thoroughly smooth. If you wish to leave out the oil,replace it with 2 tablespoons water. Place all ingredients in a blender or food processor and process until thoroughly smooth. If you wish to leave out the oil, replace it with 2 tablespoons water.
1 tablespoon Cumin seeds
2 tablespoons Coriander seeds 2 tablespoons Rice wine vinegar
3 smalls Dried hot peppers
2 tablespoons Thai fish sauce 3 tablespoons Roasted peanuts
2 tablespoons Lime juice
1 tablespoon Brown sugar 10 grams Fresh ginger; grated
2 tablespoons Peanut oil
2 tablespoons Chopped garlic 1 small Red chilli; finely minced
2 tablespoons Chopped ginger
2 tablespoons Chopped hot chile peppers, seeds and all 2 tablespoons Soy sauce
3 tablespoons Lime juice
¼ cup Thai fish sauce 2 tablespoons Peanut oil;
2 teaspoons Sugar
1 tablespoon Chili oil 1 tablespoon Palm sugar; (or brown sugar)
¼ cup Roasted peanuts, ground to a coarse paste
¼ cup Finely minced coriander leaves 1 tablespoon Fresh coriander or mint
Ginger Veggie Stir-Fry Green beans blend nicely with the broccoli, carrots, red onion and sweet potato in this well-seasoned side dish. 'I created this colorful combination from the last remaining items in our refrigerator before a long vacation'

INGREDIENTS

  • 3 g cornstarch
  • 60 ml orange juice
  • 30 ml soy sauce
  • 61 g carrot, julienned
  • 90 g fresh broccoli florets
  • 110 g fresh green beans (2-inch pieces)
  • 30 ml olive or vegetable oil
  • 135 g sweet potato, julienned
  • 120 g thinly sliced red onion
  • 3 g garlic clove, minced
  • 0.5 g dried rosemary, crushed
  • 0.4 g ground ginger
  • 0.4 g crushed red pepper flakes

DIRECTIONS

  1. In a small bowl, combine cornstarch, orange juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrot, broccoli and beans in oil for 8 minutes. Add sweet potato and onion; stir-fry until vegetables are crisp-tender.
  2. Stir the soy sauce mixture; add to the skillet with garlic, rosemary, ginger, and pepper flakes if desired. Bring to a boil; cook and stir for 1 minute or until thickened.
Jambalaya Jambalaya Recipe

INGREDIENTS

  • 30 ml peanut oil, divided
  • 9 g Cajun seasoning
  • 280 g andouille sausage, sliced into rounds
  • 455 g boneless skinless chicken breasts, cut into 1 inch pieces
  • 1 onion, diced
  • 1 small green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 448 g crushed Italian tomatoes
  • 2 g red pepper flakes
  • 1 g ground black pepper
  • 6 g salt
  • 3 ml hot pepper sauce
  • 10 ml Worcestershire sauce
  • 2 g file powder
  • 230 g uncooked white rice
  • 590 ml chicken broth

DIRECTIONS

  1. Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
  2. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
  3. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

FOOTNOTE

  • File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavour Gumbos and other Creole dishes.

Oriental Chicken Salad
  • 70 g diced cooked chicken breast meat

DIRECTIONS

  1. In a small bowl combine the soy sauce, vinegar, sugar and peanut oil.
  2. In a medium sized bowl toss the dressing with the chicken, scallions and noodles. Chill and serve.

 

 Oriental Chicken Salad Recipe
  • 30 ml soy sauce
  • 45 ml rice vinegar
  • 20 g white sugar
  • 120 ml peanut oil
  • 3 green onions, minced
  • 1 (3 ounce) package ramen noodles - cooked, drained and chilled
Spicy Chicken Curry Soup This is a simple chicken curry soup. Recipe is quite spicy as is. Adjust the amount of green curry paste to lessen the amount of heat if necessary

INGREDIENTS

  • 15 ml peanut oil
  • 1 clove garlic, minced
  • 0.5 carrot, peeled and diced
  • 1 (14 ounce) can coconut milk
  • 15 g green curry paste
  • 2 skinless, boneless chicken breast halves - cubed
  • 475 ml chicken stock
  • 1 lime, juiced
  • 25 g chopped green onions

 

DIRECTIONS

  1. Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
  2. Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.
Peanut and Lime dipping sauce
Measure Ingredient
¼ cup Peanut butter
¼ cup Soy sauce
¼ cup Lime juice
1 tablespoon Rice vinegar
3 tablespoons Coriander; chopped
1 tablespoon Brown sugar
½ teaspoon Chinese chili sauce; or
  ; 1/4 ts dried chili flakes

 

 You may use either chunky or smooth peanut butter. If you dont like peanut sauce, try the "Tart Sweet Sauce - Midsummer Thai Dinner" recipe. Add peanut butter to a small bowl. Slowly whisk in remaining ingredients.
Original Styrian salad dressing
- 60 ml apple cider vinegar
- 30 ml pumpkin seed oil
- a little bit salt
This dressing is for all salads, especially for cooked beef and beans salad.

Styrian pumpkin soup

Cut a small onion in thin pieces and then roast it with butter. When it is golden brown add the flesh of a yellow pumpkin, which you cut before in pieces of 20 millimetres. Then roast it for 1 minute. Give water to the soup and cook it for 10 minutes. Then take the mixer and mix everything. Add the spices - I prefer salt, pepper, a little bit chilli currypowder, 3 tbl spoons vinegar and 5 tbl spoons of pumpkin seed oil. Mix everything a second time and serve it.
For decoration add some pumpkin seeds.
Grilled Soy-Sesame Asparagus

INGREDIENTS

  • 15 ml toasted sesame oil
  • 15 ml soy sauce
  • 3 cloves garlic, minced
  • 5 g brown sugar
  • 680 g fresh asparagus, trimmed
  • 20 g toasted sesame seeds

 

DIRECTIONS

  1. Preheat grill for high heat.
  2. In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
  3. Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

 
Oriental Dipping Sauce "Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings."
 

INGREDIENTS

  • 60 ml soy sauce
  • 3 ml toasted sesame oil
  • 1 clove garlic, minced
  • 2 g green onions, chopped
  • 15 ml water
  • 30 ml hoisin sauce
  • 0.5 g minced fresh ginger
  • 2 g white sugar

DIRECTIONS

  1. In a small mixing bowl, combine soy sauce, sesame oil, garlic, green onion, water, hoisin sauce, ginger, and sugar. Mix well, add additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce, and refrigerate for 1 to 2 hours to allow flavors time to blend.
  2. Before serving, pour mixture into a small saucepan and heat. Serve warm.

FOOTNOTE

  • Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.
Baked Sweet Potatoes with Ginger and Honey Fresh ginger, and cardamom will fill your house with a fall fragrance as well as call your family to the table.
  • 9 sweet potatoes, peeled and cubed
Baked Sweet Potatoes with Ginger and Honey Recipe

DIRECTIONS

  1. Preheat oven to 400 degrees (205 degrees C).
  2. In a large bowl, combine the sweet potatoes, honey, ginger, oil, cardamom and pepper. Transfer to a large cast iron frying pan. Bake for 20 minutes.
  3. Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

PREP TIME 

10 Min

COOK TIME 

40 Min

READY IN 

50 Min

  • 120 ml honey
  • 15 g grated fresh ginger
  • 30 ml walnut oil
  • 2 g ground cardamom
Cool Bean Salad
250g/9oz French beans, trimmed Preparation time; less than 30 mins.   Cooking time; less than 10 mins

Method
1. Blanch and refresh the beans in the iced water.
2. Whisk the oil and crushed garlic together in a serving bowl.
3. Drain the beans and add to the serving bowl along with the chopped nuts. Toss through until the beans are coated in the dressing.

a bowl of iced water
1 tbsp walnut oil
1 clove of garlic, peeled and crushed
10 walnuts, roughly chopped

Pomegranate, pear and pecorino salad

Ingredients

Method

1. Combine the walnut oil, syrup, lemon juice, garlic and pomegranate syrup in a mixing bowl.

2. Carefully remove the kernels from the pomegranate and add to the bowl.

3. Peel, quarter and thickly slice the pear and toss into the dressing.

4. Place the watercress on a plate, scatter over the dressed pear slices and top with Pecorino cheese shavings.
Waldorf Salad with Walnut Oil Vinaigrette

INGREDIENTS

  • 2 Red Delicious apples, cored and diced
  • 2 Granny Smith apples, cored and diced
  • 4 stalks celery, diced
  • 80 g raisins
  • 120 g toasted walnuts
  • 30 ml walnut oil
  • 15 ml cider vinegar
  • 3 g salt
  • 1 g pepper

DIRECTIONS

  1. Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.

FOOTNOTES

  • To toast nuts
  • Preheat the oven to 350 degrees F (175 degrees C) and spread the walnuts out on a baking sheet. Bake for 10 minutes or until fragrant.


 

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