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Fresh-Pressed Olive Oil Club

The Olive Oil Hunter News #113

Broccoli Cheddar Soup Recipe, Spotlight on Broccoli, Immersion Blender 101, How to Overcome Excuses for Not Exercising and Mastering Functional Fitness

Winter is a time of year when a thick and hearty soup can easily be dinner. Make a large batch, and you’ll have enough for a lunch or two as well. Winter is also when most of us need a little extra motivation to exercise. I’m sharing ideas as well as one aspect of fitness that may be new to you.

Broccoli Cheddar Soup

  • Broccoli cheddar soup Broccoli Cheddar Soup

    This is a popular item at restaurants and the soup station at supermarkets, yet so often tastes gummy. My recipe is chunky and creamy at the same time, thanks to a simple roux technique and not over-blending.  

    Ingredients

    • 7 tablespoons olive oil, divided, plus more for drizzling
    • 1 large sweet onion, about 12 ounces, finely chopped
    • 4 cloves garlic, finely chopped
    • Coarse salt 
    • 2 pounds broccoli, trimmed and cut into small florets (slice stems into discs)
    • 1/4 cup white whole wheat flour
    • 3 cups low-sodium chicken or vegetable broth
    • 2 cups milk
    • 10 ounces sharp or very sharp white cheddar cheese, grated
    • Freshly ground black pepper to taste

    Directions

    Step 1

    Heat a Dutch oven or heavy-bottomed stockpot over medium heat. When hot, add 3 tablespoons of olive oil, the onions, and garlic. Add a pinch of salt to help the onions sweat. Sauté until soft, about 5 to 8 minutes. Add the broccoli and cook until it turns a brighter green, about 10 minutes, stirring often. Use a large slotted spoon to transfer all the veggies to a large bowl next to your cooktop.  

    Step 2

    Add the rest of the olive oil to the pot along with the flour and stir vigorously for 2 minutes to make a roux and cook the flour. Whisk in the broth, a half-cup at a time, letting the mixture come to a boil before adding the next half-cup. Repeat the technique with the milk and then stir in 8 ounces of the cheese. When smooth, add back in the vegetables. Continue to cook, partly covered, at a low simmer for 30 minutes or until the broccoli is tender. Stir occasionally to make sure all the broccoli gets submerged.

    Step 3

    Using an immersion blender or working in batches with a standard blender, blend the soup, stopping short of a full purée. Taste and season as desired with salt and pepper. Garnish servings with the rest of the grated cheddar and a drizzle of olive oil.

    Yields 8 to 10 servings

Food Pairings: The Power of Purple Potatoes

Healthy Ingredient Spotlight

Broccoli’s Bounty

Broccoli is on nearly every top 10 list of healthy foods, and science is still uncovering more of its benefits. Beyond its impressive list of vitamins and minerals, broccoli, like other cruciferous vegetables, has a phytochemical—or plant-based compound—called sulforaphane. Since the early 1990s, over 3,000 lab studies and over 50 clinical trials have looked at sulforaphane’s role in cancer prevention and even in cancer treatment. According to a review of research on broccoli and broccoli sprouts published in the journal Molecules, sulforaphane’s anti-inflammatory properties also show promise for easing arthritis and asthma, managing diabetes more effectively, and improving fatty liver disease. 

Healthy Ingredient Spotlight: Sweet spices for savory dishes

Quick Kitchen Nugget

Immersion Blender 101

I love a handheld cordless immersion blender for puréeing foods without having to transfer them to a standing blender or food processor. But not all models have the same power as those countertop workhorses. To make yours more effective, try these tips:

  • Precut any solid foods you’ll be blending into 2″ pieces or smaller.
  • Be sure any cooked foods are tender before blending.
  • The food to be blended should come at least an inch above the blade, and the blade should always be submerged, even when working it up and down. 
  • When using the immersion blender to homogenize small amounts of liquids for salad dressings or sauces, use a tall measuring cup if your appliance didn’t come with a special container.
Healthy Kitchen Nugget: The Truth About Nondairy Milks

For Your Best Health

How to Overcome Excuses for Not Exercising 

As many benefits as exercise has, people find even more excuses for not working out. Here’s some motivation from NIH’s National Institute on Aging:

No time? Get up a few minutes earlier and exercise first thing or combine physical activity with a task that’s already part of your day, like starting to walk to work.

Too boring? The only way to stick with a plan is to do activities you really enjoy. Also, try new types of exercise to keep it interesting.

Too expensive? All you need is a pair of comfortable, nonskid shoes to start walking and, for upper body strength training, your own body weight for moves like pushups or a pair of filled water bottles.

Too tired? That’s another reason to exercise early in the day when you have more energy. Plus, regular, moderate physical activity can help reduce fatigue.

Not convinced? Take a few seconds to read this list of exercise benefits whenever you need a little impetus to get going:

  • A lower risk of chronic conditions, like heart disease, type 2 diabetes, high blood pressure, and some cancers
  • Easier weight control
  • Better cardiorespiratory and muscular fitness
  • A lower risk of falling and better bone density
  • A lower risk of depression
  • Improved cognitive function and sleep quality
Healthy Kitchen Nugget: The Value of Variety

Fitness Flash

Mastering Functional Fitness

Your fitness and mobility levels are important signs of independence. They’re often assessed by what’s called functional fitness, the ability to carry out activities of daily living, or ADLs—being able to care for yourself, go shopping, get on and off the sofa with ease, and so on. Building and maintaining functional fitness is key to moving with ease now and staying mobile as you age. 

There are seven important movements we all draw on for those ADLs: pushing, pulling, squatting, lunging, hinging, rotating, and balancing. Doing exercises that use those movements will make it easier to handle all your daily tasks. Many common strength training moves, like pushups and chest presses, pullups and rows, squats, wall sits, and lunges, replicate them exactly. Kettlebell swings and twists mimic hinging. Some core exercises, like the woodchopper and working with a medicine ball, help with rotation. And there are many moves to improve balance, like sidestepping and heel-to-toe walking. If you’re new to any of these exercises or want tailored guidance, consider scheduling a session with a personal trainer.

Get More Recipes In Your Inbox!

Broccoli Cheddar Soup

This is a popular item at restaurants and the soup station at supermarkets, yet so often tastes gummy. My recipe is chunky and creamy at the same time, thanks to a simple roux technique and not over-blending.  

Ingredients

  • 7 tablespoons olive oil, divided, plus more for drizzling
  • 1 large sweet onion, about 12 ounces, finely chopped
  • 4 cloves garlic, finely chopped
  • Coarse salt 
  • 2 pounds broccoli, trimmed and cut into small florets (slice stems into discs)
  • 1/4 cup white whole wheat flour
  • 3 cups low-sodium chicken or vegetable broth
  • 2 cups milk
  • 10 ounces sharp or very sharp white cheddar cheese, grated
  • Freshly ground black pepper to taste

Directions

Step 1

Heat a Dutch oven or heavy-bottomed stockpot over medium heat. When hot, add 3 tablespoons of olive oil, the onions, and garlic. Add a pinch of salt to help the onions sweat. Sauté until soft, about 5 to 8 minutes. Add the broccoli and cook until it turns a brighter green, about 10 minutes, stirring often. Use a large slotted spoon to transfer all the veggies to a large bowl next to your cooktop.  

Step 2

Add the rest of the olive oil to the pot along with the flour and stir vigorously for 2 minutes to make a roux and cook the flour. Whisk in the broth, a half-cup at a time, letting the mixture come to a boil before adding the next half-cup. Repeat the technique with the milk and then stir in 8 ounces of the cheese. When smooth, add back in the vegetables. Continue to cook, partly covered, at a low simmer for 30 minutes or until the broccoli is tender. Stir occasionally to make sure all the broccoli gets submerged.

Step 3

Using an immersion blender or working in batches with a standard blender, blend the soup, stopping short of a full purée. Taste and season as desired with salt and pepper. Garnish servings with the rest of the grated cheddar and a drizzle of olive oil.

Yields 8 to 10 servings

The Olive Oil Hunter News #112

Chocolate Chiffon Layer Cake Recipe, Spotlight on Cocoa Powder, How to Maximize Chocolate Flavor, Benefits of Jarlsberg Cheese, and 8 Steps for Better Heart Health

I love a romantic dinner at home for Valentine’s Day, and my chocolate cake is the perfect dessert indulgence. Knowing there are healthful compounds, like polyphenols, in its natural cocoa should cancel out any guilt! Read on for tips to get the most flavor in all your chocolate creations. And since February is also heart health month, I’m sharing the American Heart Association’s eight strategies to keep your ticker in tip-top shape.

Chocolate Chiffon Layer Cake

  • Chocolate Chiffon Layer Cake Chocolate Chiffon Layer Cake

    Wedges of these light-and-luscious layers are great on their own or with a dollop of thick Icelandic skyr or Middle Eastern labneh, a cultured dairy product rich in probiotics. To elevate them to layer-cake status for a festive occasion, chocolate whipped cream is all you need.

    Ingredients

    For the chocolate cake: 

    • 5 large eggs
    • 1 cup cake flour
    • 1/2 cup cocoa
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon kosher salt
    • 1 cup sugar, divided
    • 1/2 cup extra virgin olive oil
    • 1/2 cup brewed coffee at room temperature
    • 1 1/2 teaspoons vanilla extract
    • 1/2 teaspoon cream of tartar

    For the chocolate whipped cream:

    • 1/3 cup cocoa, plus more for dusting
    • 1/2 cup confectioners’ sugar
    • 1 teaspoon instant espresso
    • 3 cups heavy cream
    • 1 teaspoon vanilla

    Directions

    Step 1

    Separate the whites from the yolks when the eggs are cold and let them come to room temperature (the whites will whip much better). Place one of the racks in the middle of your oven and preheat to 325°F. Line two 9-inch cake pans with parchment paper, but don’t grease them; set aside. 

    Step 2

    In a very large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. In another bowl, whisk the yolks and 1/2 cup sugar until fully blended and light in color, about 2 minutes, and then whisk in the olive oil, coffee, and vanilla. Whisk the egg mixture into the flour mixture until this batter is completely blended.

    Step 3

    In the bowl of a stand mixer or another large bowl, beat the egg whites and cream of tartar on low speed for about 30 seconds, and then gradually add the remaining 1/2 cup sugar as you slowly increase the speed to high. Continue beating until you get a glossy meringue with firm peaks, about 8 to 10 minutes.

    Step 4

    Fold about a cup of meringue into the batter to lighten it and then gently fold in the rest in three batches, just until there are barely any streaks of meringue visible. Divide the batter between the two pans and gently smooth the surfaces with an offset spatula. Bake the cakes on the same rack for 15 minutes and then reverse their positions. Continue baking until the tops spring back when lightly pressed with a fingertip and a tester comes out clean, about 10–15 minutes more, depending on your oven.

    Step 5

    Invert the pans onto two wire racks to cool for about an hour. Turn them right side up and run an offset spatula around the sides of the cakes to loosen them. Invert again, take off the pans, peel off the parchment, and let cool completely.

    Step 6

    To make the chocolate whipped cream, whisk the cocoa, confectioners’ sugar, and espresso powder together in a small bowl. Whip the heavy cream and vanilla at medium speed until thickened, add the cocoa mixture, turn up the speed to high, and whip until stiff. Use a large spatula to spread about 1/3 of the chocolate cream on one of the cake layers. Top with the other layer and spread the rest of the cream on the top and sides. Dust with additional cocoa. Store covered in the fridge.

    Yields 8–10 servings

Food Pairings: The Power of Purple Potatoes

Healthy Ingredient Spotlight

Cocoa Powder

Unsweetened cocoa powder is a food lover’s dream—intense chocolate taste and few calories. The cocoa process starts with roasted cocoa bean particles, or nibs. The nibs are turned into chocolate liquor. To make cocoa, the chocolate liquor is pressed to remove much of the cocoa butter and then ground into powder. This liquor is where most of chocolate’s flavor comes from and explains why white chocolate, made of cocoa butter and sugar, is rather bland.

From a health perspective, cocoa beans have more than 200 compounds, including anti-oxidant polyphenols, the best known of which are flavanols. Flavanols are thought to improve blood flow to the brain and heart, help lower blood pressure, and fight cell damage, according to Harvard Health. Ounce for ounce, natural cocoa is the food with the highest flavanol content. 

You might have noticed that cocoa is available in two main forms: natural, with a deeper taste yet lighter color; and Dutch-process, with a milder taste and darker color. When “dutching,” an alkaline ingredient is used to counter cocoa’s natural acidity. While it’s often possible to use the two interchangeably with only slight differences in taste in the finished dish, Dutch-processed cocoa retains fewer of its healthful compounds. According to a 2022 report on cocoa in the International Journal of Molecular Sciences, dutching can reduce the polyphenols by 60 or more percent. 

To account for the acidity of natural cocoa, baking soda—with or without baking powder—is typically called for as a leavening agent in baked goods. If you don’t see it listed in the ingredients in a recipe, add 1/8 teaspoon of baking soda for every 3 tablespoons of natural cocoa powder. And always sift cocoa into the recipe’s other dry ingredients to avoid lumps. 

Healthy Ingredient Spotlight: Sweet spices for savory dishes

Quick Kitchen Nugget

Maximizing Chocolate Flavor

It might sound crazy, but a pinch each of salt and coffee powder help bring out the sweetness of chocolate without being discernible themselves. Simply whisk them into the other dry ingredients in a recipe or, in the case of chocolate sauce or hot cocoa, as you’re warming the mixture on your cooktop.

Healthy Kitchen Nugget: The Truth About Nondairy Milks

For Your Best Health

Say (Jarlsberg) Cheese!

A recent study on the potential benefits of eating Jarlsberg, a cheese from Norway, to stave off bone thinning showed that some types of cheese could be better for you than others. It builds on previous research suggesting that Jarlsberg may help boost levels of osteocalcin, a hormone associated with strong bones and teeth.  

The participants were 66 young and healthy women. One group added a daily 57g portion of Jarlsberg (about 2 ounces) to their diet for 6 weeks; the other added 50g of Camembert and then switched to Jarlsberg for another six weeks. 

While Jarlsberg and Camembert have similar fat and protein profiles, only Jarlsberg is rich in vitamin K2, which occurs thanks to bacteria in certain fermented foods. According to a summary of the results, “Blood sample analysis showed that the key biochemical markers of bone turnover, including osteocalcin, and vitamin K2 increased significantly after 6 weeks in the Jarlsberg group, but not the Camembert group.”

This finding (along with positive changes in blood sugar and cholesterol of Jarlsberg-eating participants) suggests that it might help prevent the bone-thinning of osteopenia, which precedes osteoporosis, as well as metabolic diseases, such as diabetes. 

The study, published in BMJ Nutrition, Prevention & Health, shows that “while calcium and vitamin D are known to be extremely important for bone health, there are other key factors at play, such as vitamin K2, which is perhaps not as well known,” commented Professor Sumantra Ray, executive director, NNEdPro Global Centre for Nutrition and Health, and co-founder of the publication, adding, “Different methods of preparation mean there are key differences in the nutrient composition of cheese which has often been regarded as a homogenous food item in dietary research to date. This needs to be addressed in future studies…As this is a small study in young and healthy people designed to explore novel pathways linking diet and bone health, the results need to be interpreted with great caution as the study participants will not necessarily be representative of other groups.” More research is needed to confirm these findings.

Healthy Kitchen Nugget: The Value of Variety

Fitness Flash

Steps for Better Heart Health

The American Heart Association recently introduced its Life’s Essential 8, a checklist of health markers and lifestyle habits that support the idea that it’s easier to prevent heart problems than try to correct them. An important part of the AHA message is that you’re never too old to take these steps: 

  • Follow the DASH Diet or, even better, the Mediterranean Diet, focusing on extra virgin olive oil, vegetables, fruits, fish, low-fat dairy, whole grains, and occasionally lean meat. 
  • Exercise for at least 150 minutes of moderate-intensity or 75 minutes of vigorous-intensity exercise every week.
  • Avoid all types of nicotine exposure, including e-cigarettes/vaping.
  • Get 7–9 hours of sleep every night.
  • Know your body mass index to help assess whether you’re at risk for health problems from excess weight. 
  • Know your non-HDL cholesterol number—total cholesterol minus your good HDL number, a better and simpler way to assess blood fats with no fasting needed before the blood test. 
  • Know your A1C number, a better check of glycemic control than a single blood glucose reading. 
  • Know your blood pressure numbers—120/80 mm Hg is still optimal. Hypertension begins when either systolic pressure is between 130 and 139 mm Hg or diastolic pressure is between 80 and 89 mm Hg.

Get More Recipes In Your Inbox!

Chocolate Chiffon Layer Cake

Wedges of these light-and-luscious layers are great on their own or with a dollop of thick Icelandic skyr or Middle Eastern labneh, a cultured dairy product rich in probiotics. To elevate them to layer-cake status for a festive occasion, chocolate whipped cream is all you need.

Ingredients

For the chocolate cake: 

  • 5 large eggs
  • 1 cup cake flour
  • 1/2 cup cocoa
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup sugar, divided
  • 1/2 cup extra virgin olive oil
  • 1/2 cup brewed coffee at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar

For the chocolate whipped cream:

  • 1/3 cup cocoa, plus more for dusting
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon instant espresso
  • 3 cups heavy cream
  • 1 teaspoon vanilla

Directions

Step 1

Separate the whites from the yolks when the eggs are cold and let them come to room temperature (the whites will whip much better). Place one of the racks in the middle of your oven and preheat to 325°F. Line two 9-inch cake pans with parchment paper, but don’t grease them; set aside. 

Step 2

In a very large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. In another bowl, whisk the yolks and 1/2 cup sugar until fully blended and light in color, about 2 minutes, and then whisk in the olive oil, coffee, and vanilla. Whisk the egg mixture into the flour mixture until this batter is completely blended.

Step 3

In the bowl of a stand mixer or another large bowl, beat the egg whites and cream of tartar on low speed for about 30 seconds, and then gradually add the remaining 1/2 cup sugar as you slowly increase the speed to high. Continue beating until you get a glossy meringue with firm peaks, about 8 to 10 minutes.

Step 4

Fold about a cup of meringue into the batter to lighten it and then gently fold in the rest in three batches, just until there are barely any streaks of meringue visible. Divide the batter between the two pans and gently smooth the surfaces with an offset spatula. Bake the cakes on the same rack for 15 minutes and then reverse their positions. Continue baking until the tops spring back when lightly pressed with a fingertip and a tester comes out clean, about 10–15 minutes more, depending on your oven.

Step 5

Invert the pans onto two wire racks to cool for about an hour. Turn them right side up and run an offset spatula around the sides of the cakes to loosen them. Invert again, take off the pans, peel off the parchment, and let cool completely.

Step 6

To make the chocolate whipped cream, whisk the cocoa, confectioners’ sugar, and espresso powder together in a small bowl. Whip the heavy cream and vanilla at medium speed until thickened, add the cocoa mixture, turn up the speed to high, and whip until stiff. Use a large spatula to spread about 1/3 of the chocolate cream on one of the cake layers. Top with the other layer and spread the rest of the cream on the top and sides. Dust with additional cocoa. Store covered in the fridge.

Yields 8–10 servings