Home > Video > Video Display > LIVE IT — Infused Water, Oil, & Vinegar — S1:E3 July 2016

LIVE IT — Infused Water, Oil, & Vinegar — S1:E3 July 2016

Presented by
Andrea Miller, Registered Dietitian
 Guest Star Angie Pelland, Catering Supervisor and creator of yummy dishes———————————————————————————————————–
Caprese SaladIngredients:
• ¾ cup balsamic vinegar
• 3 large ripe tomatoes, sliced thick
• 8 ounces fresh Mozzarella cheese, sliced thick
• 10 or more fresh basil leaves
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
1. Add balsamic vinegar to a small sauce pan and heat over medium-low heat for 10-20 minutes or until liquid is reduced by half and coats the back of a spoon.  Transfer to a small bowl to cool.
2. Arrange the tomato and mozzarella slices on a large platter with the basil leaves tucked in between the tomato and cheese.  Drizzle a little bit of olive oil over the salad followed by the balsamic reduction.  Sprinkle with salt and pepper.  Serve immediately.
Serves 8
Nutrition facts per serving: 108 calories, 6 g fat, 7 g carbohydrate, 7 g protein———————————————————————————————————–Crudite with Herb Infused Olive Oil and Citrus Balsamic
Crudite (assorted raw vegetables for dipping)
• Carrots, bell peppers, turnips, pea pods, radishes, kohlrabi, and cucumber all pair nicely with these dips
Nutrition facts per 1 cup serving: 25 calories, 0 g fat, 5 g carbohydrate, 2 g protein
Garlic and Herb Infused Olive Oil
• ½ cup good quality extra virgin olive oil
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 2 garlic cloves
1. Chop and mix together the rosemary, thyme and garlic.  Sprinkle the salt on the chopped herbs and use the side of your chef knife to mash into a chunky paste.
2. Place herb mixture and olive oil into a small sauce pan and warm over low heat, stirring occasionally, until it is fragrant and sizzling (10-15 min).
3. Set aside to cool slightly.  Best served warm.  Use as a dip for vegetables or bread.  This is also excellent when used as a salad dressing, a topping for popcorn or brushed on home made pizza crust.   Store leftovers in the refrigerator and use within 2 days.
Nutrition facts per 1 tablespoon serving:  119 calories, 13.5 g fat, 0 g carbohydrate, 0 g protein
Citrus Infused Balsamic Vinegar
• 1/3 cup balsamic vinegar
• 1 tablespoon maple syrup
• Pinch of red pepper flakes (optional)
• 2 strips lemon zest
• 2 strips orange zest
1. Place vinegar, syrup, red pepper flakes and zest into another small sauce pan.
2. Heat over low heat, stirring occasionally for about 15 minutes or until the vinegar is steaming.
Nutrition Facts per 2 teaspoons serving:  13 calories, 0 g fat, 3 g carbohydrate, 0 g protein———————————————————————————————————–
Peach, Pineapple, and Pineapple Sage Infused WaterIngredients:
• Filtered ice water
• Fresh or frozen sliced peaches to taste
• Fresh pineapple chunks to taste
• A few pineapple sage leaves or other herb such as basil, mint, or regular sage  (optional)
1. Find a container in which you want to infuse your water.  Options include a mason jar, large glass, water bottle, specialty infusion water bottle, large pitcher or specialty fruit infusion water dispenser.
2. Fill container with filtered water and ice.
3. Add desired amount of fruit and herbs.  For personal use in a water bottle or mason jar, just use a couple slices of each fruit and one or two herb leaves.  For serving a crowd, you will want to use about a cup of each fruit and several herb leaves.
4. Enjoy immediately or refrigerate a few hours to enhance flavor.  The longer it sits, the more flavor the water will have.  Add more water to the container throughout the day as needed.  Discard fruit and herbs after one day.
* The options are endless!  Experiment with your own flavor combinations or try some of our favorites listed below.
 Orange, strawberry and banana
 Strawberry, kiwi and rosemary
 Watermelon mint
 Peach, orange, pineapple, mango
 Apple, pear and cinnamon sticks
        Honeydew, cantaloupe and fresh mint
 Watermelon, strawberry and kiwi
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