Friday, November 25, 2011

Camelina oil, Cheesy egg scramble and giveaway

Camelina oil is from an oilseed that originated in Northern Europe and Central Asia. It was commonly used for culinary in Europe till mid 1940. This ancient grain which is very healthy for us faded away in the 16th century because it was difficult to make margarine out of it, as it has high levels of unsaturated fat.

The crop is produced and cold pressed in Midale, South east Sasketchewan. It is used in spreads, dips, marinades and dressings. As Camelina oil has a smoke point of 475F it is suitable for frying, grilling and sautéing. It has a lovely light, earthy aroma. The taste is unique and has a light flavour of asparagus. The shelf life of the oil is 1 to 1 1/2 years. It can optionally be refrigerated as the oil doesn't congeal in cooler temperatures.

It has high levels of omega 3, Vitamin E antioxidant, balanced fatty acid omega 6 and omega 9. Omega is important for transporting oxygen and helps the body and skin to strengthen and lowers cholesterol.


A small group of farmers joined Three farmers to produce Camelina oil. They want to connect with the consumers. This ensures quality while making the consumers become better aware of where the food is coming from. I like this feature as I believe it is important for us and our children to be knowledgeable about what we are consuming.
Each bottle is traced with a QR code which can be scanned with smart phones, or checked online. This tells the farmer and location of where the bottle was processed.

If you want to "rediscover" this ancient grain which is healthy and beneficial check it out online and in these speciality stores.

This simple preparation of cheesy egg scramble can be served as a side dish with any meal or used as fillings for bread and buns.

Cheesy egg scramble

1 tbsp camelina oil
3 eggs
1/2 cup of paneer or mozzarella cheese* grated
2 tbsp onion
2 tbsp tomato
1/2 tsp cumin seeds crushed
1/2 tsp red chillie flakes
1/4 tsp salt
1 tbsp coriander leaves

*Paneer is an Indian cheese. It can be substituted with mozzarella or any preferred cheese.
Mix eggs, cheese, onion tomato, cumin seeds, red chillie and salt.
Heat oil and add the mixture. When the egg is cooking mix it to break it up. Cook until the mixture is not runny. Make sure it doesn't burn as this cooks fast, the scramble needs to be moist.
Add the coriander leaves. Remove from heat and serve as a side for anytime of the day.

Thank you Canpressco for introducing us to this oil. If you like to win one please leave a comment. Let me know how you would you this oil :)

All rights reserved on photographs and written content Createwithmom © 2011. Please Ask First

18 comments:

  1. Your cheesy egg scramble looks divine! I use that oil all the time, we call it rapeseed oil in the UK and Colza oil in France!
    Karen
    XX

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  2. I have not heard of the oil but sure you have given so much of details on it. Wonder whether its available over at my side? I like this simple recipe with eggs and yes, we will enjoy it with bread slices as usual for a lighter meal for night.

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  3. Thank you for sharing this, very interesting to find out about healthy alternative oils.

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  4. ah.. scrambled egg. Thee are the most tempting breakfast.

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  5. Thank you for share the benefits of Camelina oil. I am constantly looking for alternatives to the "mass marketed" oils. That includes my olive oil. I use all of my oils (sesame, grapeseed, walnut, avocado, etc.) in many different preparations: braising, baking, and salad dressing/vinaigrette to name a few. I would add this oil to my repertoire. I will see if I can find this locally, or will order online.

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  6. This looks so great! I would use the oil to make stovetop popcorn, thanks to its high smoking point! katie@healthnutfoodie.com

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  7. The egg scramble looks super tasty! Never heard of this oil before, but it sounds like a dream =)

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  8. This is a new oil for me. I would need to try it I think before tempting any recipes, but I have to say your cheesy egg scramble would be at the top of my list if I am the lucky winner.

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  9. Your egg dish looks so delicious! I have never tried camelina oil before...sounds interesting!

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  10. Have to admit, didn't heard about camelina oil, well I learned something new today, great looking egg dish:)
    https://mywanderingspoon.wordpress.com/2011/11/29/postcard-from-san-francisco/

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  11. I would enjoy using this for sauteing. I make a lot of Indian and Thai influenced meals - this oil would be great to try in those dishes!

    colleen at fortysomethingbride.com

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  12. I've never heard about this grain before, I'm so happy you told us about it! I have to taste it to decide what I'm going to cook with it , but I think that I'm going to make an oily-lemon sauce for fish so i can taste it's earthy flavor..
    Thank you so much for the heads up!

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  13. Learnt something new :). What a beneficial type of oil!

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  14. Oh wonderful oil. I am sure I can use it to prepare hakka noodles.

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  15. This sounds like it would be perfect for a stir fry with the already light asparagus flavor. I would love to try it.

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  16. Hello, CwM. This recipe looks so good. I liked hearing about the camelina oil and its health benefits. I live in SK and have never heard of this oil. This post was very interesting as I like learning about new things. Thank you, Create with Mom.

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  17. This recipe calls me out! Gonna make this for breakfast this weekend. Excited!!!

    Thank you for this!

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  18. Looks like I"ll need to try this recipe, minus the chili flakes, for my kids.

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Thank you for commenting :)

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