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Wednesday, May 1, 2013

Healthy Cooking

This is a Sponsored post written by me on behalf of Pompeian for SocialSpark. All opinions are 100% mine.
To all the health buffs and cooks out there who are thinking of cooking up a healthier lifestyle, then it's Time To Change Your Oil. As a health buff myself, I've been using Pompian olive oil in my cooking. I never knew that grapeseed oil has similar health benefits to olive oil, and that it is even more versatile for cooking due to its light taste and high smoke point. Dear readers, you need to try this oil in your cooking and I'm pretty sure you would really love this in your foods. Here's one recipe using grapeseed oil.
Smoky Fried Chickpeas

Makes 4 servings

1 cup Pompeian Grapeseed Oil
1/2 tsp. dried thyme
3/4 tsp. salt
2 large cans chickpeas, drained and rinsed
1 Tbsp. grated lemon zest
2 tsp. smoked paprika
1. Dry chickpeas thoroughly with paper towels.

2. Using a candy thermometer, heat oil in a large, deep skillet over medium-high until it reaches 355 degrees. Add chickpeas, zest and thyme to pan in batches to avoid overcrowding.

3. Fry chickpeas for about 5 minutes or until deep golden brown. Remove to a paper-towel-lined baking sheet and sprinkle with paprika and salt. Serve immediately.

If you're a blogger, you might want to enter the contest. All you need to do is create a recipe that contains Pompeian’s Grapeseed oil or OlivExtra Premium Mediterranean Blend and post it to your blog along with an image of the recipe and then submit it to the Pompeian’s Time to Change Your Oill App on Facebook. You must enter your recipe link into the Pompeian and Hungry Girl sweepstakes for your chance to win an all-expense paid trip to BlogHer Food ’13 in Austin, TX June 7-8. Plus, your winning recipe will be featured with Pompeian throughout the event!

Update: The submission portion of the campaign is over and that you can now check out the semi-finalists and cast your vote through Sunday, May 12th for the most creative and appetizing recipe that best incorporates Pompeian.

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