ask the nutritionist: what to do with truffle oil

Last Christmas I picked up a bottle of truffle oil for my Mom. Apparently I thought she wanted or desperately needed it like I do. We are now nearing October and I doubt the truffle oil has even been opened (the horror, I know!) and so the question arose – what do I do with truffle oil?

I will start by saying that the tiny, but expensive bottles of truffle oil really do last longer than they look like they might.  The flavor is strong, so typically a few drops is enough and chances are you aren’t going to use it everyday, so if you’ve ever been tempted to pick it up, my recommendation is to get it. You can thank me later.

Ideas for Truffle Oil:

  • drizzle on popcorn
  • drizzle over fries with parmesan cheese
  • mixed into mashed potatoes
  • mushroom pizza (saute mushrooms and finish with truffle oil)
  • scrambled eggs
  • on burgers (truffle burger with brie cheese on an english muffin)
  • homemade mac & cheese

Recipes for Truffle Oil:

Wild Mushroom & Truffled Brie

Truffled Deviled Eggs

Truffled Pasta with Spinach

Mushroom Pâté

Navy Bean & Artichoke Salad

Pan Fried Thyme Potatoes with Baked Eggs & Truffle Oil (from Eating for England)

Do you have truffle oil? What do you use it on?

mini greek pizza

Only this isn’t the kind of pizza you may be thinking of.  My friend Megan and I lived together in college and while we didn’t survive on ramen noodles, we did have our share of simple meals. One of our favorites was what we called “Mexican Pizzas.” A tortilla, refried beans, shredded cheese and enchilada sauce all microwaved until the cheese is melted and gooey. Just thinking about it makes me miss those “simple” dinners of ours! (We never rolled up the tortillas, which is apparently why they weren’t burritos :) )

Well, here is the Greek version! Made with pita bread, hummus, feta cheese and any toppings you have on hand. All broiled until the cheese is hot and the pita bread crispy. Fast enough to qualify as a snack, but delicious enough to qualify as a meal!

Greek Pizza - 1 serving

  • whole grain pita bread
  • hummus
  • feta cheese
  • toppings: red peppers, olives, tomatoes, chopped onions

Layer hummus, cheese and toppings on pita bread and broil on high for about 5 minutes until bread is golden brown.

tandoori chicken

With some new spice additions to my collection (garam masala and hot curry) Indian food was on the top of the list. Alongside some side dish pouches from Trader Joe’s I decided that the main event would just have to be chicken tandoori. After searching a few recipes to get the general idea, I hit the kitchen with my new spices and some greek yogurt.

The taster is a master griller, so thanks to him, the chicken was grilled to perfection. You know, the crispy crust and juicy inside? And it was just the main dish that those pouches needed. Now you can easily have Indian night at home and it doesn’t even require hours slaving over the stove!

Tandoori Chicken - 2-3 servings

  • 1 cup plain greek yogurt
  • 4 tsp garam masala
  • 2 tsp hot curry powder
  • 2 tsp smoked spanish paprika
  • 1 pound chicken thighs

Combine the yogurt and spices. Add chicken and toss to coat the chicken.

Marinate for 4-24 hours.

Heat grill to medium. Cook about 20 minutes, until cooked through. Flipping after 10 minutes.

Served with dal, punjab eggplant and baked naan drizzled with olive oil and sprinkled with zaatar (recipe inspiration from RhodeyGirl)


red onion & gorgonzola pasta

My favorite thing about pasta is that you can always make a delicious meal, even if your pantry or veggie drawers are empty. Nothing in the house? Sprinkle pasta with salt, pepper and fresh Parmesan cheese. Or if you’ve got a few staples, you can make something a little more special.

We generally have onions in our house and we generally have some sort of cheese. It may not always be the cheese I want, but it would be a really sad day if we are completely cheese-less. When I was thinking about meals for the week I thought why not combine the sauteed onions and blue cheese  that we love alongside grilled steak with some pasta. After-all, you can’t go wrong with pasta.  The chewy fusilli with sweet onions and salty cheese turned out to be just what that steak needed. In fact, I don’t even think we needed the steak.

Red Onion & Gorgonzola Fusilli

  • 1 medium sized red onion, cut into 1″ pieces
  • 3 cloves garlic, minced
  • 1 Tbsp olive oil
  • 2 oz fusilli or pasta of choice
  • 2 oz Gorgonzola crumbles
  • salt & pepper

Prepare pasta as directed. Set aside.

Heat large pan over medium heat. Add olive oil and when hot add onion and garlic. Saute for about 3-5 minutes, until onions are soft.

Add pasta to pan and toss together. Season with salt and pepper.

Serve onto plates and sprinkle with Gorgonzola crumbles.