November 1, 2010 at 1:57 pm (7 ingredients or less, Appetizers, crackers, cream cheese spread, fresh basil, garlic, Holiday, pitted ripe olives, roasted red peppers, sliced almonds)
Preparation time: 15 minutes plus 1 hour refrigeration
Yield: 1 1/2 cup cheese spread or 12 servings, 2 Tbsp. spread and 5 crackers each
1/4 cup roasted red peppers, drained
5 pitted black olives, chopped
1 container (12 oz) spreadable cream cheese
1/4 cup fresh basil, lightly packed
1 clove garlic
2 tablespoons sliced almonds, toasted
Crackers
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Cut 1 pepper with a 1/2 in. star-shaped cookie cutter; reserve. Chop remaining peppers into pieces, combine them with the olives.
Use the pulse button on the blender to mix the cream cheese spread, basil and garlic. Wash the cream cheese container, line it with plastic wrap, leaving a surplus over the edge of the container.
Place 1/2 cup cream cheese mixture in the container, top with olive mixture and the remaining cream cheese mixture. Press it down firmly with the back of a spoon.
Refrigerate cheese spread for 1 hour. Unmold on a plate, discard the plastic wrap. Top with almonds and pepper star. Serve with crackers.
Make ahead: The cheese spread can be stored in the refrigerator for up to 24 hours before serving.
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October 27, 2010 at 2:38 pm (black pepper, extra virgin olive oil, French, fresh basil, garlic, hard-cooked eggs, kosher salt, lemon juice, niçoise olives, oil-packed tuna, red onion, roma tomatoes, Sandwiches, whole-wheat baguette)
A favorite in southern France, pan bagnat means “bathed bread.” The bread in this sandwich is meant to absorb some liquid from the filling, so it’s fine to assemble it entirely ahead of time. Serve with potato salad, pasta salad or baked chips.
Serves 4.
1/3 C finely chopped red onion
2 T chopped pitted niçoise olives
1 T fresh lemon juice
1/4 t kosher salt
1/4 t freshly ground black pepper
1 (6-oz) can premium tuna, packed in oil, drained
1 hard-cooked egg, chopped
1/4 C thinly sliced fresh basil
2 t extra-virgin olive oil
1 (8-oz) whole-wheat French bread baguette
1 garlic clove, halved
1 C thinly sliced plum tomato (about 1)
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1. Combine the first 7 ingredients in a medium bowl. Combine basil and oil; stir with a whisk. Cut bread in half horizontally. Hollow out top and bottom halves of bread, leaving a 1″ thick shell; reserve torn bread for another use. Rub cut sides of garlic clove over cut sides of bread; discard garlic. Drizzle basil mixture evenly over cut sides of bread. Spoon tuna mixture on bottom half of baguette. Wrap filled baguette in plastic wrap, and let stand for 20 minutes. Cut filled baguette into 4 (3″) equal portions.
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October 22, 2010 at 6:09 pm (black pepper, cholesterol-free egg substitute, european-style salad mix (mescalun), feta, fresh tomatoes, kalamata olives, Main Dish, olive oil, parsley, red wine vinegar, scallions, stovetop, Summer, vegetable cooking spray, whole-wheat couscous)
This recipe is a great way to highlight the flavor of fresh summer tomatoes.
Serves 2.
Cakes:
1/3 C uncooked whole-wheat couscous
1/2 C boiling water
1/4 C (1 oz) crumbled feta cheese
3 T egg substitute
2 T finely chopped green onions
1/8 t freshly ground black pepper
2 t olive oil
Cooking spray
Salad:
2/3 C chopped seeded tomato
2 T chopped pitted kalamata olives
2 T chopped fresh parsley
2 t red wine vinegar
1/2 t olive oil
1/8 t freshly ground black pepper
3 C mescalun or other gourmet salad greens
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1. To prepare cakes, place couscous in a medium bowl; stir in 1/2 C boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 t oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 C couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2″. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.
2. To prepare salad, combine tomato and next 5 ingredients (through 1/8 t pepper). Arrange 1 1/2 C greens on each of 2 plates. Top each serving with 1/2 C tomato mixture; arrange 2 cakes over tomato mixture.
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August 24, 2010 at 5:06 pm (black pepper, Breads, extra virgin olive oil, garlic, kalamata olives, lemon juice, oven, Quick Dishes, refrigerated breadsticks, salt)
Serves 4.
1 T extra-virgin olive oil
1 1/2 t minced garlic
1 t fresh lemon juice
1/4 t salt
1/8 t freshly ground black pepper
15 kalamata olives, pitted and finely chopped
1 (11 oz) can refrigerated breadsticks
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Preheat oven to 375 degrees.
Combine first 6 ingredients in a small bowl. Spread olive mixture over breadsticks. Twist each breadstick; bake for 15 minutes or until browned.
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June 12, 2010 at 9:35 pm (7 ingredients or less, arugula, balsamic vinegar, black pepper, cheese, garlic, mushrooms, no-cook, olive oil, olives, Quick Dishes, roasted red peppers, Salad, salt)
Other garnishing elements, such as mushrooms, olives, cheese, may accompany or replace the roasted peppers in this simple salad.
Serves 4.
2 jarred roasted red bell peppers, patted dry and julienned
3 T balsamic vinegar, divided
1/3 C olive oil, divided
Salt and freshly ground black pepper to taste
1 clove garlic, cut in half
2 bunches of arugula, trimmed, rinsed, dried and torn into bite-size pieces (about 8 cups)
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In small bowl, combine pepper strips with 1 tablespoon vinegar, 2 tablespoons oil, and a pinch of salt and pepper. Let stand at room temperature for 15 minutes.
To serve, rub inside of large bowl well with cut sides of garlic. Add arugula to bowl. Add remaining vinegar and oil, 1/2 teaspoon of salt, peppers and marinade and toss again.
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June 11, 2010 at 7:18 pm (Appetizers, blender, canned garbanzos, cooked garbanzo beans, cumin, food processor, garlic, ground coriander, lemon juice, Middle Eastern, no-cook, oil-cured black olives, Quick Dishes, red pepper (cayenne), roasted red peppers, salt, tahini)
Thanks to the roasted red peppers, this assertively flavored hummus takes on a festive salmon color. Make it as hot as you like by adding cayenne pepper to taste. Serve the hummus with warm pita triangles or stuffed into whole pitas with shredded lettuce and chopped tomato.
Makes 1 1/2 cups.
1 3/4 C cooked chickpeas OR 15-oz can chickpeas, drained (reserve juice)
1/2 C diced roasted red bell pepper
3 T tahini
2 T fresh lemon juice or to taste
1 large clove garlic, halved
2 t ground coriander
1 t cumin seeds
1/8 t cayenne pepper or to taste
1 t salt or to taste
Oil-cured black olives for garnish
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In food processor or blender, add all ingredients except olives and process until smooth. If mixture seems too thick, blend in 1 to 3 tablespoons of reserved chickpea liquid to create desired consistency. (It should be fairly thick for a sandwich filling, thinner for a dip.) Taste and add more lemon juice cayenne and/or salt if needed. Transfer to bowl and garnish with olives.
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March 1, 2010 at 3:34 pm (Autumn, cilantro, frozen peas and carrots, garlic, ground beef, Main Dish, Mexican, olive oil, onion, pepper, pimiento-stuffed olives, Quick Dishes, red bell peppers, salt, stovetop, Summer, tomato paste)
Prep Time: 10 minutes
Cook Time: 15 minutes
4 Servings
This makes a terrific empanada filling.
2 T olive oil
1 small onion, chopped
1/2 small red bell pepper, finely chopped
8 large pimiento-stuffed olives, coarsely chopped
3 cloves garlic, finely chopped
1 lb ground sirloin
2 T tomato paste
1 C frozen peas and carrots
1 T chopped cilantro
Salt and pepper
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1. In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes. Crumble in the ground beef, using a wooden spoon to break up any large clumps. Increase the heat and cook until the liquid is reduced.
2. Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring for 2 minutes. Stir in 2 to 3 T water to loosen the sauce. Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes. Stir in the cilantro, season with salt and pepper.
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February 12, 2010 at 2:02 pm (Appetizers, canned chopped green chiles, cheddar, cream cheese, fresh tomatoes, lettuce, mexican cheese blend, no-cook, pitted ripe olives, refried beans, refrigerator, salsa, Summer, taco seasoning mix, tortilla chips)
Prep Time: 20 minutes
Start to Finish: 20 minutes
16 servings.
16 oz canned refried beans
1.25 oz package taco seasoning mix
8 oz cream cheese, softened
4.5 oz canned chopped green chilies
1 C salsa, any variety
2 C shredded lettuce
2 C shredded cheddar or Mexican cheese blend
2.25 oz canned sliced ripe olives, drained (1/2 C)
1 medium tomato, diced (3/4 C)
Tortilla chips, if desired
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1. In medium bowl, stir together beans and taco seasoning mix. Spread mixture on large platter.
2. In another medium bowl, stir together cream cheese and chilies. Carefully spread over bean mixture.
3. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
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February 10, 2010 at 4:31 pm (avocado, carrots, chili powder, cilantro, cooked kidney beans, fresh tomatoes, garlic, green bell pepper, ground cumin, guacamole, hot cooked rice, jalapeños, lettuce, lime juice, Main Dish, Mexican, onion, parsley, parsley flakes, pitted ripe olives, salsa, salt, sharp cheddar cheese, sour cream, spinach, stovetop, Vegetarian, yogurt)
Serves 3 – 4.
2 C cooked kidney beans
3/4 C chopped onion
1/2 C chopped green pepper
1 carrot, shredded, optional
3 cloves garlic, crushed, or to taste
1 T fresh chopped cilantro
1 T fresh chopped parsley OR 1 t dried parsley
2 t chili powder
2 t lime juice
1 t ground cumin
1/2 t salt
3/4 C hot cooked rice
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Drain beans, reserving the liquid, and set aside.
In a large frypan, saute onion, green pepper and carrot until onions are clear.
Add garlic and herbs and spices, and saute until garlic is cooked. Add beans to the mixture with enough liquid so that it can simmer without getting dried out. Let it stew a little, allowing the flavors to blend.
Add rice and stir well. Use mixture to top tortilla chips or to fill taco shells or tortillas. Garnish with any of the following: grated sharp cheese, chopped tomatoes, chopped onions, sliced jalapenos, olives, shredded lettuce or spinach, fresh cilantro, chopped avocado, guacamole, salsa, sour cream or plain yogurt.
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July 18, 2009 at 1:10 pm (baby spinach, black pepper, canned diced tomatoes, feta, garlic powder, Greek, greek seasoning, ground beef, ground mustard, lemon pepper seasoning, Main Dish, marjoram, oregano, oven, pitted ripe olives, Quick Dishes, red onion, salt, stovetop, taco shells)
Makes: 12 tacos
Total Time: 30 min
1 lb. ground beef
1 can (14-1/2 oz.) diced tomatoes, undrained
2 teaspoons Greek seasoning*
1/2 teaspoon minced garlic
1/4 teaspoon black pepper
2 cups fresh baby spinach
1 can (2-1/4 oz.) sliced ripe olives, drained
1 package (4-1/2 oz.) taco shells
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
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In a large skillet, brown beef over medium heat; drain. Stir in tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8 to 10 minutes or until thickened. Add spinach and olives; cook and stir for 2 to 3 minutes or until spinach is wilted.
Meanwhile, place taco shells on a baking sheet. Bake at 300 degrees for 3 to 5 minutes or until heated through.
Spoon about 1/4 cup of beef mixture into each shell. Top with feta cheese and onion.
*For a substitute for Greek seasoning, use 1/2 teaspoon each dried oregano, dried marjoram, garlic powder, lemon-pepper seasoning, ground mustard and salt. Makes 1 T.
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