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Delicious Recipes With Olive Oil.



What are the components that make adding olive oil to your daily diet such a smart idea? So far, medical research has focused on three core areas of nutritional value.

Olive oil is mainly comprised of monounsaturated fatty acids. A healthier type of fat, it reduces total and low-density lipoprotein (LDL or “bad”) cholesterol levels in the bloodstream, while raising high-density lipoprotein (HDL or “good”) cholesterol levels.
High quality extra virgin olive oil, in particular, provides a high content of antioxidants, like polyphenols, vitamins E & K, chlorophyll and carotenoids. Antioxidants are key to strengthening the immune system and protecting the body from the damaging effects of free-radical molecules.
Olive oil contains anti-inflammatory agents, like oleocanthal, that act as a natural ibuprofen-like substance.



Calories per olive: It depends on how big the olives are and what their oil content is. The large black canned olives are actually quite low in oil - sometimes only 7%, which is why they are table olives and are generally not used to make oil. Some smaller olives used primarily for oil making can have more than 20 to 25% in oil content. Olives can range from 1 to 14 grams in weight. There is about 1 tablespoon of olive oil (and about 120 calories) in: 20 medium Mission olives that have an oil content of 20%, or 40 small ripe black olives, or 20 jumbo ripe black olives, or 7 super colossal ripe black olives.


Olive Oil Poached Salmon

2 pounds salmon, skinned, boned, and cut into serving portions
Olive oil as needed
1 cup peas
1 1/2 cups sugar snap peas, washed and ends trimmed
1 pound asparagus, woody ends snapped off, cut into 1-inch pieces on the diagonal
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon chopped fresh thyme leaves
Salt and pepper to taste
Flaky sea salt such as Maldon, for finishing the fish
1.Put the salmon in a heavy, snug pot or tall-sided skillet and cover with olive oil until completely submerged. Warm over low heat until the oil feels barely warm to the touch, about 100 degrees. White dots appearing on the flesh indicate that the heat is too high. Cook for 18-20 minutes, until still rosy in the center.
2.Whisk together the lemon juice, zest, thyme leaves, and a little warm oil from the salmon. Season with salt and pepper and reserve.
3.In the meantime, bring a large pot of salted water to boil. Add the asparagus and cook for 1 minute, then add the sugar snap peas and cook for 30 seconds, then add the peas for a final 30 seconds. Drain the vegetables and dry them well, then toss with the dressing.
4.Serve the salmon topped with flaky salt and surrounded by vegetables.


Spaghetti With Edamame, Parsley, Garlic and Olive Oil

1 large garlic clove, finely minced (more to taste)
Leaves from 1 bunch parsley
2 tablespoons extra virgin olive oil
1 1/3 cups frozen shelled edamame, preferably organic, or frozen peas
3/4 pound whole grain spaghetti if available, or regular spaghetti
1/4 cup freshly grated Parmesan (optional)
1. Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade, and drop in the garlic. When it’s chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl. (You can also use a mini-chop for this task.)
2. When the water in the pot comes to a boil, salt generously, add the edamame or peas and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the parsley.
3. Add the spaghetti to the boiling water, and cook al dente following the timing instructions on the package. Checking for doneness about a minute before the stated cooking time. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the herbs and edamame or peas. Drain the pasta, and toss with the mixture in the bowl. Add Parmesan if desired, and serve.


Breast of chicken with sage and olive oil.

This is a very tasty traditional recipe from Italy for chicken breasts. Do not be put off by the amount of olive oil, as the lemon and sage add extra flavour.

4 chicken breasts ¼ pint (150 ml) of olive oil 2 or 3 cloves of garlic, thinly sliced large handful of fresh sage 2 tbsp of lemon juice salt and pepper
Trim any excess fat from the chicken breasts with a sharp knife.
Place them in a large heavy-based frying pan or saucepan.
Pour the olive oil over the chicken breasts.
Add the sage and the sliced garlic to the pan.
Cook over a medium heat in the olive oil, stirring occasionally. The oil should bubble slightly but not boil. Cook for 10 minutes.
Turn the chicken breasts over and cook the other side for a further 10 minutes.
Remove the pan from the heat and add the lemon juice. Stir well.
Season with the salt and pepper.
Serve with fresh vegetables and fresh crusty bread.


Spaghetti all' aglio e olio (Spaghetti with garlic and oil)

This dish may seem bland and boring but it is anything but. For an added kick, add a handful of chopped chilli. It is also very easy and quick to prepare.

Ingredients (Serves 4)
1 lb (455 g) of spaghetti
9 tbsp of olive oil
5 cloves of finely chopped garlic
2 tbsp of freshly chopped parsley
salt and black pepper
Cook the spaghetti in a large pan of boiling water until al dente.
At the same time, pour the olive oil into a small (frying) pan.
Add the chopped garlic and the salt and pepper.
Cook the garlic over a fairly low heat until it turns golden brown but does not burn. The longer you cook the garlic, the more flavour the oil will take.
Once the spaghetti is cooked, drain it and transfer to a serving dish.
Pour over the olive oil and garlic and toss the spaghetti in the sauce.
Sprinkle the parsley over the top and mix together.
Serve immediately with a fresh salad and some fresh bread to mop up the garlic olive oil.


Grilled stuffed mussels

Mussels are delicious served as a starter or main meal and are very popular in the Mediterranean region, especially when fresh. This recipe is an alternative to the traditional moules marinières that is usually served.

Ingredients (Serves 4)
2 pints of live mussels
1 oz (30 g) of fresh white breadcrumbs
2 crushed cloves of garlic
3 tbsp of olive oil
1 tbsp of freshly chopped parsley
1 tbsp of freshly torn basil
1 tsp of freshly chopped thyme
1 tsp of grated lemon rind
black pepper

Wash and scrub the mussels under running water. Discard any mussels that do not close tightly.
Remove the beards if this has not already been done. Place the mussels into a large saucepan and cover tightly with a lid.
Turn the heat onto high and heat the mussels for about 4 - 5 minutes, gently shaking the pan from side to side frequently.
Remove the pan from the heat and discard any mussels that have not opened.
Place the mussels one by one in a single layer into an ovenproof dish. Cover the dish with aluminium foil.
Preheat the grill to medium - high.
In a small mixing bowl, combine the breadcrumbs together with the garlic, lemon rind, herbs and black pepper.
Spoon a small amount of the breadcrumb mixture into each shell, over each mussel.
Drizzle the olive oil over the mussels and place under the preheated grill.
Cook for 5 minutes or until the breadcrumbs turn a golden brown colour. Do not overcook, as this will ruin the mussels.
Serve immediately with a fresh salad and hot crusty bread.


Olive tapenade

This is a traditional dip from the South of France that is made with black olives. It can be served as a spread on bread or toast or as a dip for crudités.

4 oz (115 g) of pitted black olives
4 oz (115 g) of shelled walnuts
2 fl oz (55 ml) of olive oil
½ onion, finely chopped
1 crushed garlic clove
juice of 1 lemon

Place the olives and walnuts into a food processor and blend together.
Add the chopped onion, garlic and lemon juice and process.
Very slowly pour in the olive oil with the machine running until all the ingredients have blended together and formed a paste or pâté.
Season with pepper.
Serve immediately on toast or crackers or chill in the refrigerator until needed.


Chunky Rice and Bean Soup

1 tablespoon olive oil
1 large chopped onion
1 chopped celery
1 chopped carrot
2 minced garlic cloves
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 cups vegetable stock
2 cups shredded cabbage
1/4 cup long grain rice
19 ounces kidney beans, drained and rinsed
1 cup chopped green beans
1/2 cup chopped red pepper

Prep Time: 45 mins
Total Time: 45 mins
1 In saucepan heat oil over medium high heat.
2 Cook onion, celery, carrot, garlic, chili powder, oregano and pepper and stir occasionally for about 4 minutes or until softened.
3 Add vegetable stock, cabbage and rice.
4 Bring to a boil.
5 Reduce heat, cover and simmer 15 minutes.
6 Add kidney beans, green beans and red pepper.
7 Cook covered for 5 minutes or until vegetables and rice are tender.


Eggplant Squash Masala

1 small onion, chopped
2 tablespoons olive oil
1 teaspoon turmeric
1 1/2 teaspoons garam masala
1 cup water
1 1/2 teaspoons vegetarian chicken-like flavoring
1 large eggplant, peeled and diced
2 cups cubed winter squash (pre-cooked)
1/2 teaspoon salt
6 ounces coconut milk (light is best)

Prep Time: 10 mins
Total Time: 30 mins
1 In a large skillet, saute the onion in the olive oil.
2 When the onion is just tender, add the turmeric and garam masala and cook for a minute.
3 Add water and vegetarian chicken flavoring, then diced eggplant.
4 Cover and cook until eggplant is tender.
5 Add winter squash and salt, and additional water if necessary. Stir.
6 When heated through and liquid is reduced to about half a cup, add coconut milk and stir thoroughly.
7 Remove from heat and serve over brown rice.


Bacon and Olive Oil Roast Potatoes

1 lb potato (peeled and cut into 2 inch chunks)
2 tablespoons olive oil
1 tablespoon bacon fat (left over from above recipe)
1 liter water

Prep Time: 10 mins
Total Time: 50 mins
1 use the baking parchment from barfoot contessas recipe plonk in the oven on gas mark 7 for 10 minutes.
2 whilst this is going on boil you kettle fill a big pan with water and add potatoes.
3 cook for 7 minutes, drain well and return to sauce pan, add olive oil and stir gently covering well.
4 tip onto baking parchement, wiggle potoes around in bacon grease dislodging any crusty flavourful bits to coat.
5 bake for twenty minutes, take out stir and turn over and bake for another twenty
6 serve immediatley or wrap in parchment and foil ready reheat later.


Crispy Breadsticks

1/2 cup olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon salt
2 (6 ounce) French bread, loaves halved lengthwise
1/4 cup shredded parmesan cheese

Prep Time: 10 mins
Total Time: 20 mins
1 Combine first 6 ingredients.
2 Cut bread halves into 1/2-inch-thick slices. Place on baking sheets. Brush with oil mixture, and sprinkle with cheese.
3 Bake at 425° for 7 to 10 minutes or until cheese melts.


Rosemary Roasted Potatoes

1 lb small potato (12 to 14)
2 tablespoons olive oil
1/4 teaspoon ground pepper
1 teaspoon chopped fresh rosemary sprigs or 1/2 teaspoon dried rosemary

Prep Time: 10 mins
Total Time: 40 mins
1 Preheat oven to 400 degrees.
2 Bring a large pot of salted water to a boil.
3 Add potatoes and cook 5 minutes.
4 Drain well.
5 Spread potatoes in shallow roasting pan.
6 Drizzle with olive oil.
7 Season with salt to taste, pepper and rosemary, tossing gently.
8 Roast 20 to 30 minutes, or until potatoes are fork-tender.


Garlic-Cheese Chicken Wings

2 garlic, bulbs whole (large)
1 tablespoon olive oil or 1 tablespoon vegetable oil, divided
1/2 cup olive oil or 1/2 cup vegetable oil, divided
1/2 cup butter or 1/2 cup margarine, melted
1 teaspoon hot pepper sauce
1 1/2 cups seasoned bread crumbs
3/4 cup grated parmesan cheese
3/4 cup grated romano cheese
1/2 teaspoon pepper
15 whole chicken wings (about 3 pounds)

Prep Time: 50 mins
Total Time: 1 3/4 hrs
1 Remove papery outer skin from garlic (do not peel or seperate cloves). Cut top off garlic bulbs. Brush with 1 tablespoon oil. Wrap each bulb in heavy duty foil. Bake at 425 degrees for 30-35 minutes or until softened. Cool 10-15 minutes.
2 Squeeze the softened garlic in to a food processor. Add butter, hot pepper sauce, and remaining oil, cover and process until smooth. Pour into a shallow bowl. In another shallow bowl, combine the bread crumbs, cheeses, and pepper.
3 Cut chicken wings into three sections; discard wing tip section.
4 Dip chicken wings into the garlic mixture, then coat with crumb mixture. Place on a greased rack in a 15-in x 10-in x 1-in baking pan; drizzle with any remaining garlic mixture.
5 Bake uncovered, at 350 degrees for 50-55 minutes or until chicken juices run clear.


Citrus Honey Mustard Chicken

12 pieces organic chicken
salt and pepper
1 lemon
1 red onion, peeled and sliced in to wedges
1 orange
1 tablespoon honey
2 tablespoons olive oil
2 garlic cloves
2 teaspoons whole grain mustard

Prep Time: 15 mins
Total Time: 1 1/4 hr
1 Heat oven to 180°C.
2 Wash chicken pices and pat dry.
3 Place into large baking dish.
4 Slice half of lemon into thin slices and arrange with red onion around chicken.
5 Squeeze remaining half of lemon and orange to get 100ml juics.
6 Whisk together with olive oil and honey, garlic and mustard.
7 Pour marinade oer the chicken.
8 Bake uncovered for 50 minutes basting every so often.


Grilled Salmon With Zucchini Confit

680 g salmon fillets, cleaned
400 g zucchini
100 ml olive oil
2 bunches fresh rosemary
3 g garlic
200 g baby spinach
20 g salt
5 g black pepper, crushed

For the balsamic dressing
60 ml extra virgin olive oil
40 ml balsamic vinegar
3 g salt
1 g sugar

Prep Time: 20 mins
Total Time: 1 1/2 hrs
1 Grill the salmon fillet over a charcoal grill.
2 Slice zucchini lengthwise and char the grill.
3 Season zucchini with salt, pepper, rosemary and garlic.
4 Keep aside.
5 Prepare the balsamic vinegar by mixing all the ingredients together.
6 Marinate baby spinach with balsamic dressing.
7 Place zucchini in the middle of the plate.
8 Top with grilled salmon and marinated baby spinach.


Mediterranean Stuffed Zucchini

3 medium zucchini, ends trimmed (1-1/2 pounds total)
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup finely chopped tomato
1/2 cup uncooked white rice
1/4 cup raisins
2 teaspoons chopped fresh mint leaves or 1/2 teaspoon dried mint
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 pinch fresh ground pepper
1 tablespoon pine nuts
3/4 cup tomato sauce

Prep Time: 15 mins
Total Time: 40 mins
1 Put the zucchini in a medium saucepan.
2 Add enough water to cover and boil about 5 minutes, or just until tender.
3 Preheat the oven to 350 degrees F.
4 Prepare a baking pan with nonstick pan spray.
5 Split the zucchini in half lengthwise; leaving a 1/4-inch shell,.
6 scoop out the pulp.
7 Chop the pulp from 1 zucchini; set aside.
8 Save the rest for another use (mixed vegetables, soup, or stew).
9 Heat the olive oil in a nonstick saucepan.
10 Add the onion and sauté over medium heat until tender, about 5 minutes. Add the chopped zucchini pulp and all the other ingredients except.
11 the pine nuts and tomato sauce.
12 Cover and simmer over low heat 15 minutes, or until the rice is almost tender.
13 Toast the pine nuts in a small skillet over medium heat for 3 to 5 minutes until light brown and fragrant.
14 Stir them into the rice mixture.
15 Stuff the mixture into the zucchini shells.
16 Arrange the zucchini on the prepared baking pan and pour the tomato sauce.
17 over and around the shells.
18 Cover with foil; bake 25 to 30 minutes.


Spicy Pecan and Blue Cheese Salad

1 cup olive oil
6 tablespoons raspberry vinegar
2 shallots, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
4 heads bibb lettuce, torn
8 ounces blue cheese, crumbled
4 green onions, thinly sliced

For Spicy Pecans
1/3 cup sugar
1/4 cup butter or 1/4 cup margarine
1/4 cup orange juice
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1/4-1/2 teaspoon ground red pepper
1/4 teaspoon ground mace
1 lb pecan halves (about 4 cups)

Prep Time: 20 mins
Total Time: 1 1/2 hrs
1 Whisk together first 5 ingredients.
2 Place lettuce in a large bowl.
3 Sprinkle with cheese, green onions, and Spicy Pecans.
4 Drizzle with vinaigrette and toss gently to coat.
5 For Spicy Pecans: Stir together sugar, butter, orange juice, salt, cinnamon, red pepper and ground mace in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves.
6 Remove from heat and add nuts; toss to coat.
7 Place pecan mixture in a single layer in an aluminum foil-lined 15 x 10-inch jelyroll pan.
8 Bake at 250 degrees F for 1 hour, stirring every 15 minutes.
9 Cool in pan on wire rack, separating pecans with a fork.
10 Store in an airtight container up to 1 week or freeze up to 1 month.


Ricardo's Bolognese Sauce

50 g mild pancetta, finely chopped
1/4 cup olive oil
2 onions, finely chopped
2 carrots, diced
2 celery root, diced
4 garlic cloves, finely chopped
1 kg lean ground beef
1 1/2 cups red wine
1 cup milk
2 (796 ml) plum tomatoes
1 tablespoon dry oregano
1 tablespoon dry basil
1 bay leaf
nutmeg, to taste
salt and pepper
spaghetti, cooked al dente

Prep Time: 20 mins
Total Time: 2 1/2 hrs
1 In a saucepan, brown the pancetta in oil.
2 Add veggies and garlic. Cook a few minutes.
3 Add meat and break with spoon at high heat until cooking juice has evaporated.
4 Add wine and let reduce by half.
5 Add milk and let simmer slowly 5 minutes.
6 Add remaining ingredients and keep cooking at low heat for about 2 hours. Serve the sauce on pasta.


Middle Eastern Raisin Rice

2 cups long grain white rice
4 cups water, approximately
1/4 cup golden raisin
1/4-1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1/8 cup olive oil
1/2 teaspoon saffron (optional)
plain yogurt, for serving

Prep Time: 5 mins
Total Time: 30 mins
1 Wash rice well. Place 2 cups rice in a rice maker (or pot), add 4 cups water, or enough water to just cover the rice with no grains sticking out.
2 Add raisins, salt, cinnamon, saffron (optional) and then drizzle olive oil around in a circle over the rice mixture. Mix well with spoon so rice and ingredients are blended together. There should be enough cinnamon added to give off a strong scent of cinnamon. Adjust amount as needed.
3 Cook rice in rice maker or pot and after rice is cooked, stir ingredients together one more time. Spoon onto large platter and serve with plain, nonfat yogurt.


Strawberry Spinach Salad

1 (10 ounce) bag chopped romaine lettuce
1 (10 ounce) bag baby spinach
1 pint sliced strawberry
1 cup shredded monterey jack cheese
1/3 cup chopped walnuts

3/4 cup sugar
1 cup olive oil
1/2 cup red wine vinegar
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 teaspoon salt
2 -3 garlic cloves

Directions:Prep Time: 15 minsTotal Time: 4 1/4 hrs
1Make the dressing 4-6 hours ahead of time. I shake the container every so often throughout the day. 2Mix salad ingredients. 3Rather than add the dressing to the salad immediately before serving, sometimes I'll serve the dressing separate for people to add on their own.


Stilton topped Fillet with Garlicky mushrooms

2 lean filet of beef or 2 fillet turkey
1 tablespoon butter
4 teaspoons olive oil
3 cloves garlic
1 slice bread, crust removed and cut into 4 cubes
2 portabella mushrooms or 4 large white button mushrooms, cut into thick slices
1/4 cup fresh flat leaf parsley, chopped
4 tablespoons creme fraiche
salt and black pepper
2 ounces Stilton cheese
Prep Time: 3 mins
Total Time: 15 mins
1 Heat butter, 1 tbsp olive oil and 1 clove crushed garlic in a frying pan.
2 Add bread cubes and cook for 1-2 minutes each side until they resemble croutons.
3 Remove from pan with any cooked garlic pieces.
4 Spoon 1 tsp olive oil into the pan and heat.
5 Add 2 cloves crushed garlic, mushrooms, and fillet of choice.
6 For fillets up to 1 1/4 inches thick, cook 2 1/2 mintues per side for medium doneness or 3 1/2 minutes per side for well done.
7 In a small bowl mix together 1/4 cup chopped fresh flat leaf parsley and 4 tbsp crème fraîche.
8 Season with salt and pepper.
9 Top the cooked fillet with garlic mushrooms, 2oz of Stilton and garlic croutons.
10 Spoon on the parslied crème fraîche and serve.


Romanian Skirt Steak With Golden Garlic and Fried Parsley

1 1/2 tablespoons olive oil
18 garlic cloves, peeled and left whole
1/4 teaspoon salt, plus more to taste
1 pinch fresh ground black pepper
1 cup loosley packed curly-leaf fresh parsley leaves
5 cups canola oil or 5 cups safflower oil
48 ounces skirt steaks
seasoning salt

Prep Time: 30 mins
Total Time: 45 mins
1 In a saute' pan, heat the olive oil over medium heat. When the oil is hot, saute' the garlic for about 6 minutes or until golden brown and softened.
2 Season with salt and pepper and remove from heat until later.
3 Remove the stems from the parsley, wash and thoroughly dry the leaves.
4 Pour the canola oil into a heavy saucepan or high sided skillet to a depth of about 1 inch. (for a 10 in skillet you will need about 5 cups of oil.
5 heat over medium high heat until shimmering hot.
6 Using tongs, drop small batches of the parsley into the hot oil and fry for 15 to 20 seconds, or until shriveled and crispy. (any amount of water on the parsley will cause the oil to spatter, so BE CAREFUL!).
7 Lift from the hot oil with tongs and drain on paper towles. Season very lightly with salt.
8 Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
9 Season the steaks on both sides with the seasoned salt.
10 Broil for 3 minutes on each side for medium-rare. For medium, increase the time to 5 minutes per side.
11 Allow the juices to re-distribute in the steak and (if desired) slice steaks thinly against the grain. Each steak will serve 2 people.
12 Garnish each plate with 3 garlic cloves and fried parsley.


Layered Spinach and Ricotta Cheese bake-SBD style

3 ounces fresh spinach
4 slices thin Canadian bacon
2 cloves garlic
1 small red onion
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/2 cup shredded low-fat cheddar cheese
2 tablespoons water
1 tablespoon dried basil
1 tablespoon dried dill
1 (15 ounce) can diced tomatoes (well drained)
salt and pepper
extra cheese (to garnish) (optional)

Prep Time: 30 mins
Total Time: 1 hr
1 Saute the DICED Canadian bacon in a non-stick pan with two cloves of minced garlic and one diced red onion (about 1/2) cup.
2 Add the fresh spinach and cook until the spinach wilts.
3 Drain well.
4 In a Pam sprayed glass pie plate, arrange the spinach mixture in one layer.
5 Blend one cup of ricotta cheese with 1/2 cup shredded cheddar cheese, and two tablespoons water.
6 Stir in 1 Tbsp each of basil and dill.
7 Season with salt and pepper to taste.
8 Spread this over the spinach layer.
9 Drain the chopped tomatoes and spread over the cheese layer.
10 Garnish with a sprinkle of shredded cheese.
11 Bake until the cheese melts and begins to brown, about 30 minutes at 350 F.


Vegetarian 15 Bean Soup

1 7/8 lbs 15 bean soup mix (I use Bob's Red Mill 13 bean soup mix, 29 oz bag)
1 quart low sodium vegetable broth
1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, chopped
2 celery ribs, thinly sliced
2 carrots, thinly sliced
1 (15 ounce) can diced tomatoes, undrained
8 tablespoons lemon juice (about 2 lemons worth)
2 bay leaves
3 dashes Tabasco sauce
1 tablespoon oregano
2 teaspoons chili powder
2 teaspoons ground thyme
1 teaspoon cayenne pepper
1/2 tablespoon ground black pepper
1/2 tablespoon salt

Prep Time: 15 mins
Total Time: 2 3/4 hrs
1 Soak beans overnight, or at least 8 hours. Drain and rinse.
2 Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
3 Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
4 When beans are done, drain half the cooking water.
5 Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
6 Serve with crusty bread or popovers.


Orzo With Saffron and Romano Cheese

1/2 teaspoon crumbled saffron thread
1 tablespoon butter
1 tablespoon olive oil
1/3 cup shallot, finely minced
12 ounces dried orzo pasta
2 teaspoons fresh thyme leaves
2 teaspoons grated lemon peel
2 cups chicken stock
1/2 cup dry white wine (read *NOTE)
2 tablespoons lemon juice
1/2 cup grated pecorino romano cheese or 1/2 cup grated parmesan cheese
salt, to taste
fresh ground pepper, to taste

Prep Time: 0 mins
Total Time: 26 mins
1 *NOTE: for non-alcoholic version, substitute chicken stock for the white wine.
2 In a glass measuring cup, combine the saffron threads and 1 cup hot water. Let stand for 20 minutes.
3 Meanwhile, in a saute pan over medium heat, heat butter and olive oil. When it is foamy, add shallots and cook until translucent, about 1 minute.
4 Stir in orzo, thyme, and lemon peel. Saute the mixture, stirring often until the orzo is golden brown, about 5 minutes. Reduce heat if necessary to avoid burning.
5 Pour in chicken stock, wine, and saffron water. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until liquid is absorbed and orzo is al dente, about 20 minutes.
6 Just before serving, stir in lemon juice, cheese, and salt and pepper to taste. Serve hot.


Tomato Vegetable Casserole

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
1 large zucchini, cut crosswise into 1/4-inch-thick pieces
salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated parmesan cheese
2 tablespoons dried Italian seasoned breadcrumbs
fresh basil sprig, for garnish

Prep Time: 15 mins
Total Time: 55 mins
1 Preheat the oven to 400 degrees F.
2 Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated.
3 Spread vegetables evenly over the bottom of the pan.
4 Arrange the onion slices evenly over the vegetable mixture.
5 Arrange the zucchini over the onion.
6 Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper.
7 Arrange the tomato slices over the zucchini.
8 Stir the Parmesan and bread crumbs in a small bowl to blend.
9 Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish.
10 Drizzle with the last tablespoon of olive oil.
11 Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes.
12 Garnish with fresh basil sprigs, if desired.


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