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A
to Z
Recipes
January
5,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Many
thanks for the prayers for my elderly mom, who underwent surgery for a
shattered leg bone on December 31st. Thankfully, she is continuing to
improve and should be in a rehab facility soon. We have other a2z
family members who are also on the mend, so please keep them all in
your thoughts and prayers as well.
Our a2z family will be visiting the Charleston, South
Carolina area next year. The reservation is for the week of
November 5-11, 2011. I have a page on our web site which tells
you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We will be renting a lovely beach house on Isle of Palms.
The time is NOW for you to
notify me if you will be staying at the house with us. Space at the
house is extremely limited. Use the link on the web page to confirm
your interest in sharing expenses of the luxury rental beach
house (save at least one half over a hotel). Of course, there are
many great places in the area in case you miss out on staying in the
house.
The current Monthly Theme
topic is Five
Ingredient Recipes. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z
Recipes Newsletter.
Now... for now some of the best new around: Patricia from
Charlevoix, MI is home (which in the winter is Mesa, AZ) and
feeling much better! She is not going to be running any marathons in
the near future, but she is definitely on the mend. She had an issue
prepared for January and it is being shared here, right on time, today.
She still needs our good thoughts and heartfelt prayers for a complete
recovery so keep those coming! Here is Patricia:
After
visiting an
olive grove in Arizona and watching them press the fruit, I asked
friends and neighbors for recipes which called for olive oil. I
received a couple of recipes and three thought provoking answers: "I
don't use olive oil; I seldom use olive oil but here is one; are you
NUTS, I'm not going to look through ALL my recipes just for olive oil."
Okay, no wonder I love the internet; it produced (no pun intended) many
olive oil producers from around the world as well as scads of great
sounding recipes.
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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How To Buy and Store Olive Oil
Buying oil in small sizes, or splitting larger bottles with friends, is
a practical way to buy expensive oils. Oil purchased in bulk should
always be poured into smaller containers, preferably in a can or a
dark-colored bottle.
Remember - Olives are fruit; olive oil is a fruit juice. Air, heat, and
light will cause olive oil to turn rancid (rancid is the flavor which
is imparted in an oil after it has undergone the process of oxidation.
Since prolonged contact with oxygen is the rot cause of oxidation,
rancidity is a common defect, so it should be stored in a cool place in
an airtight container). If your oil has a buttery taste, then it's
probably rancid.
The ideal temperature for storing olive oil is 57°F or 14 degrees C,
although a normal room temperature of 70ºF works very well if the olive
oil is stored in a dark area where the temperature remains fairly
constant. A kitchen cabinet located away from the stove and away from
direct sunlight will work quite well. If you have a wine cellar, store
your olive oils there and keep a small amount in your kitchen. Do not
put olive oil in a container without a tight cap.
Refrigeration does not harm most grades of olive oil, but it is not
recommended for expensive extra virgin varieties because condensation
may develop in the bottle, affecting the flavor. When chilled, or in
cold weather, the oil may turn cloudy and even solidify. Such oil will
clear again as it warms, so cloudiness should not be taken as an
indication that the oil is past its prime. Be sure bottles are tightly
sealed. Refrigeration will extend the life of olive oil without harming
the oil. Doing so will cause it to congeal and turn cloudy, but should
not affect flavor. If refrigerated, olive oil will return to its
original, liquid state when warmed to room temperature again.
Tinted glass, porcelain, or stainless steel are the best materials for
containers; oil should never be stored in plastic or in reactive
metals. Stay away from plastic containers as the oil can absorb PVCs.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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The International Olive
Oil Council (IOOC) promotes olive oil around the world, defining
quality standards, and monitoring authenticity.
Extra-virgin olive oil comes from virgin oil production only, contains
no more than 0.8% acidity, and is judged to have a superior taste. It
is used on salads, added at the table to soups and stews and for
dipping.
Virgin olive oil comes from virgin oil production only, has an acidity
less than 2%, and is judged to have a good taste.
As the United States is not a member, the IOOC retail grades have no
legal meaning in that country; terms such as "extra virgin" may be used
without legal restrictions.
The U.S. Department of
Agriculture
(USDA) currently lists four grades of olive oil. These grades were
established in 1948, and are based on acidity, absence of defects, odor
and flavor:[18]
U.S. Grade A or U.S. Fancy possesses a free fatty acid content of not
more than 1.4% and is "free from defects";
U.S. Grade B or U.S. Choice possesses a free fatty acid content of not
more than 2.5% and is "reasonably free from defects";
U.S. Grade C or U.S. Standard possesses a free fatty acid content of
not more than 3.0% and is "fairly free from defects";
U.S. Grade D or U.S. Substandard possesses a free fatty acid content
greater than 3.0% and "fails to meet the requirements of U.S. Grade C
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Olive trees are among the oldest known cultivated trees in the world.
The Jewish people knew about the tree thousands of years ago, a tree
that symbolized peace and happiness - thus extending an olive branch to
ones enemy meant a desire for peace.
An olive tree can live 1,000 years or more. Even if the tree dies or is
cut or damaged, sprouts from its roots can grow into full-size,
fruit-bearing trees. Olive trees succeed in climates in which there are
mildly cold winters (they need cooler temperatures to set the buds that
later form the fruit) and long, hot summers.
The olive tree is of great historic importance in such areas as diet,
religion, the decoration of pottery, and of golden pieces of art. The
crowning wreaths for Olympic game winners was made of a wild olive
branch.
Therapeutic properties of olive olive were known to Hippocrates, the
father of medicine. The consumption of a spoonful of oil was common
practice for many people and still is for some.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Five Ingredient
Recipes"
This month's theme
topic is "Five Ingredient Recipes".
We're looking for are recipes which contain 5 ingredients (or
less). Water, oil, salt, and pepper do not count. I believe you will be
amazed at how many great recipes you will find that will fit into this
theme. Many of us are so busy with a job outside the home, family,
volunteering, etc. that having fewer ingredients could make our cooking
simpler and hopefully quicker. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Five Ingredient Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the
first Sunday of January. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Five
Ingredient Recipes".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Five Ingredient
Recipes" has a deadline of
January 31, 2011,
and will be posted on February 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Five
Ingredient Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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To
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O'Reilly
walked into a bar and ordered martini after martini, each time removing
the olives and placing them in a jar.
When the jar was filled with olives and all the drinks consumed, the
Irishman started to leave.
"S'cuse me", said a customer, who was puzzled over what O'Reilly had
done, "what was that all about?"
"Nothin', said the Irishman, "my wife just sent me out for a jar of
olives!"
Groan Time
The game show contestant was only 200 points behind the leader and was
about to answer the final question – worth 500 points!
"To be today's champion," the show's smiling host intoned, "name two of
Santa's reindeer."
The contestant, a man in his early thirties, gave a sigh of relief,
gratified that he had drawn such an easy question. "Rudolph!" he said
confidently, "and ... Olive!"
The studio audience started to applaud (which the little sign above
their heads said to do), but the clapping quickly faded into mumbling.
The confused host replied, "Yes, we'll accept Rudolph, but could you
please explain 'Olive'?"
"You know," the man circled his hand forward impatiently and began to
sing, "Rudolph the Red Nosed Reindeer had a very shiny nose. And if you
ever saw it, you would even say it glows. *Olive,* the other
reindeer..."
Trying
to control my dry hair, I treated my scalp with olive oil before
washing it. Worried that the oil might leave an odor, I washed my hair
several times. That night when I went to bed, I leaned over to my
husband and asked, 'Do I smell like olive oil?'
'No,' he said, sniffing me. 'Do I smell like Popeye?'
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
FRESH MUSHROOM SALAD
Thank you, Julia
1/2 cup fresh mushrooms, sliced thin
1/4 cup red wine vinegar
3/4 cup olive oil
1 teaspoon lemon juice
Salt and pepper to taste
Lettuce leaves
Chopped chives
Chopped fresh parsley
Wash, dry and slice mushrooms. Combine vinegar, oil, lemon juice, salt
and pepper. Beat until blended. Pour over mushrooms. Cover and marinate
in refrigerator at least 1 hour. Serve on lettuce leaf and sprinkle
with chives and parsley.
JALAPENO EN ESCABECHE
Pickled Jalapenos
12 jalapenos, roasted, peeled and seeded.
1 large onion, sliced thin
5 large cloves of garlic, pressed
1/2 cup olive oil
1 cup white wine vinegar
1/2 cup water
2 teaspoons salt
1 teaspoon oregano
4 bay leaves
Saute onion and garlic in olive oil until clear. Add vinegar, water,
salt, oregano and bay leaves. Bring to a boil. Add peppers, simmer 10
minutes. Store in covered jar in refrigerator.
FLANK STEAK GRILL
Thank you, Pam
1 1/2 pounds flank steak
1/3 cup mild olive oil
1/3 cup good Mandarin style soy sauce
1/3 cup dry sherry
1/2 cup mushrooms, sliced
1/2 cup green onions/w tops and sliced
2 tablespoons butter
Charcoal grill
With a sharp fillet knife, butterfly the steak until it opens out like
the pages of a book. Combine oil, soy sauce and sherry. Place steak in
a Pyrex pan and pour marinade over, making sure to get it inside the
flap. Cover with wax paper and marinate at room temperature at least 2
hours.
Saute finely sliced mushrooms and onions in butter. Add a little of the
marinade and reduce sauce for a minute or so. Open steak out and paste
the inside flap with mushroom, onion and butter sauce. Roll it up like
a jelly roll and secure with stainless steel skewers. Grill over hot
charcoal fire 12-30 minutes to the side - depending on thickness and
how done you want it - basting each side with marinade every 3 minutes
or so. Turn only once. Place the serve side (pretty side) down first
and don't turn the meat prematurely.
When ready to serve, place on a board and with a sharp knife cut into
the meat at an angle. You will now have lovely rolls that are brown on
the outside and medium rare on the inside.
LAMB CHOPS ON THE
GRILL
Lamb chops
Olive Oil
Garlic Clove, pressed
Baste the chops generously with olive oil and garlic and grill on hot
charcoal grill, about 5-6 minutes per side. Serve with a paste of:
1 tablespoon rosemary
1 garlic clove, pressed
1/4 pound butter
ARIZONA LEMON CAKE
A light and refreshing cake.
6 eggs, separated
3/4 cup Extra Virgin Olive Oil, plus some for oiling the pan
pinch salt
Zest from 1 large lemon, finely grated
1 cup unbleached, all-purpose flour plus some for dusting the pan
1 1/2 cups sugar, divided
1/2 teaspoon cream of tartar
1/2 cup dried currants (well separated)
Confectioner's powdered sugar
Preheat oven to 375 degrees F. Oil a 9 1/2 inch spring-form pan, coat
it with flour, turn the pan upside down and tap lightly to remove any
excess. In a medium mixing bowl, combine the egg yolks, olive oil, salt
and lemon rind, mix well; add the flour and 1 1/4 cups of the sugar,
mix well. In a separate bowl, beat the egg whites with the cream of
tartar until they are almost stiff. Add the remaining 1/4 cup of sugar,
a tablespoon at a time, beating well after each addition, to make a
glossy, firm foam. Fold the whites a fourth at a time into the batter,
mixing thoroughly after each addition with a large plastic spatula.
Fold in the dried currants. Fill the prepared pan, and bake until the
cake separates from the sides, about 40 minutes. Cool 10 minutes on
wire rack; remove the spring-form pan. Dust with sifted confectioner's
sugar before serving. Can be served warm. Serves 10 - 12.
CHICKEN GUADALUPE
1 fryer, quartered
Lemon pepper
Salt
Olive Oil
Honey
Sprinkle all surfaces of the fryer with lemon pepper and salt. Coat
completely with olive oil. Lay in an open roasting pan, skin side up.
Dribble honey over the visible skin surface and bake, uncovered, at 350
degs until golden brown - about 45 minutes.
FRESH TOMATO SAUCE
Thank you, Ann
2 tablespoons extra virgin olive oil
1 clove fresh garlic, minced
4 tomatoes, peeled and seeded
Fresh basil
Salt and pepper to taste
Heat oil in saucepan until hot, then add garlic. Saute briefly until
golden brown in color. Coarsely chop tomatoes and add to pan, bring to
simmer. Remove from heat, add coarsely chopped basil and salt and
pepper.
MOZZARELLA AND
TOMATO SALAD
1/2 pound Mozzarella cheese
1 ripe tomato
Lettuce leaves
Salt and pepper to taste
Extra virgin olive oil
Fresh basil leaves, torn or cut into small pieces
Slice tomato and mozzarella into uniform slices, about 1/4" thick.
Arrange slices alternately on platter or salad plates atop lettuce
leaves. Sprinkle with salt and pepper to taste. Drizzle olive oil and
sprinkle with fresh basil.
PASTA WITH YELLOW
SQUASH & SUN
DRIED TOMATOES
2 pounds yellow squash, sliced
1 small onion, sliced
1 clove garlic, minced
1/4 cup extra virgin olive oil
1/4 to 1/2 pound sun dried tomatoes, sliced into strips
1 pound dried pasta
Water & salt to cook pasta
1 pound Ricotta
Small bunch Basil leaves
Saute squash with onion and garlic, in olive oil, until slightly limp.
Cut tomatoes into narrow strips. Cook pasta in rapidly boiling salted
water, drain. Toss pasta with ricotta, then add tomatoes and basil.
Toss briefly.
DISAPPEARING BROWNIES
4 squares sweet chocolate
2/3 cup extra virgin olive oil
4 beaten eggs
2 tsp. vanilla
2 cups granulated sugar
1 1/3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup nuts (optional)
1 large Hershey bar (for the frosting)
Melt chocolate squares with the olive oil in microwave or top of stove.
In large bowl beat the 4 eggs, add, the vanilla, and the sugar. Sift
and stir in the flour, baking powder, salt; the add the cooled
chocolate and olive oil. Add nuts if desired. Bake at 350 degrees for
30 minutes in greased 9 x 13 inch pan. Remove from oven. Lay 1 large
Hershey candy bar on top - put back in oven for 1 minute or so to melt
the bar. Spread out the melted bar as if it's frosting. Makes 16-24
BARBECUED SHRIMP
Thank you, Marion
2 pounds shrimp, unpeeled
1/2 cup margarine, melted
1 cup olive oil
1/4 cup soy sauce
1/4 cup lemon juice
4 cloves garlic, crushed
1 heaping tablespoon Italian seasoning
Preheat oven to 350 degs. Arrange shrimp in shallow casserole. Combine
all remaining ingredients. Pour over shrimp. Bake for 30 minutes or
until done. Serve in soup bowls. Dip toasted French bread in sauce.
COBB SALAD
1/2 head iceberg lettuce, finely chopped
1/2 bunch watercress, finely chopped
1 small bunch chicory, finely chopped
3 tablespoons minced fresh chives
3 small tomatoes, peeled, seeded and finely chopped
2 1/2 cups cooked white chicken meat, finely chopped
6 slices bacon, cooked crisp and crumbled
2 hard cooked eggs, finely chopped
3 ounces blue cheese, crumbled
1 avocado, finely chopped
Dressing:
1 1/2 cups olive oil
2/3 cups white wine vinegar
2 cloves garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon Worcestershire sauce
Prepare greens and refrigerate in plastic bags until ready to use.
Combine dressing ingredients in a jar. Shake well and refrigerate
overnight. Remove garlic and discard. When ready to serve, toss greens
and other salad ingredients in a large salad bowl. Shake dressing
vigorously and pour half of it over salad. Toss gently. Add more
dressing if desired. Serve at once.
NUT CRUSTED PEAR
CRUMBLE
3 tablespoons extra virgin olive oil, divided
3 1/2 pounds firm, ripe Anjou pears, peeled, cored and cut into thin
slices
2 tablespoons fresh lemon juice
1/2 cup baking raisins
2/3 cup honey
2 tablespoons all purpose flour
3 tablespoons chopped crystallized ginger
2/3 cup packed golden brown sugar
1/4 cup raw sliced almonds
1/2 cup walnuts, coarsely chopped
3 cups Vanilla Ice Milk, slightly softened, mixed with 1 teaspoon
instant espresso powder
Position rack in center of oven and preheat oven to 350 degrees.
Lightly brush a 13x9x2 inch baking dish with 1 tablespoon olive oil.
Set aside. In a large mixing bowl toss pear slices with lemon juice,
raisins, honey, 2 tablespoons flour and crystallized ginger to blend.
Let stand 15 minutes. Transfer mixture to prepared baking dish. In a
medium mixing bowl, combine brown sugar and remaining 2 tablespoons
flour. Stir in remaining 2 tablespoons Extra Virgin Olive Oil, almonds
and walnuts until blended. Sprinkle mixture evenly over pear mixture.
Bake 30 minutes in 350 degree oven until juices bubble thickly. Let
stand 10 minutes. Serve warm with a dip of espresso ice-milk.
GARLIC PRAWNS WITH
LEMON AND HERBS
SPECIAL THANKS:
Olive Growers of
Australia
8 cloves fresh garlic
3/4 cup Australian Extra Virgin Olive Oil
28 whole large green prawns
250ml (1 cup) dry white wine
Lemon threads
1 tablespoon lemon juice
1 teaspoon sea salt
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon fresh thyme leaves
Finely chop garlic and combine with olive oil and allow to stand
overnight. Peel prawns by removing the head and then peel the shell
away leaving the last segment intact. Turn each prawn over onto its
back and cut along the belly side with a small sharp knife. Do not cut
all the way through. Allow the flesh to still be attached at the top
then butterfly the prawn open and remove the vein. In a large frying
pan combine oil, garlic and wine. Use a zester to remove the rind from
the lemon and add the rind, juice and salt to the frying pan. Cook over
a medium-heat until heated through 3-4 minutes. Add prawns and cook for
2-3 minutes or until the prawns become orange, turn prawns once with
tongs. Add parsley and gently stir to combine before serving in
individual bowls with crusty bread to soak up the delicious juices.
Recipe courtesy Jingilli Extra Virgin Olive Oil
MINESTRONE WITH
CHICKPEAS AND OLIVE OIL
2 peeled potatoes
2 peeled carrots
1/2 head celery
4 ripe tomatoes
1/4 head cabbage
6 chopped garlic cloves
1 1/2 cup pumpkin
2 cups cooked chickpeas
1 cup shelled peas
1/2 cups chopped green beans
Salt
Pepper
Australian Extra Virgin Olive Oil
Parmesan cheese
Crusty bread
In a pot, large enough to hold everything, place chunked potatoes,
carrots, celery, tomatoes, cabbage, chopped garlic cloves, pumpkin and
chickpeas. Cover the vegetables with water and place the pot on the
heat, bring to the boil then turn down to a simmer for 30 minutes. Add
1 cup of shelled peas and chopped green beans, simmer for a further 15
minutes then season with salt and pepper.
Ladle into wide bowls, finished with a generous drizzle of good extra
virgin olive oil, and serve with grated Parmesan and crusty bread.
Makes enough for at least 12 and is even better at least a day after it
is made.
POTATO FRITTATA
4 ounces Australian Extra Virgin Olive Oil
1 large potato, peeled and cut into small cubes
1 large onion, finely sliced
2– 3 cloves garlic, finely chopped
Freshly ground black pepper
5 eggs
4 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh white breadcrumbs
1 tablespoon finely chopped parsley
1 teaspoon finely chopped marjoram (or 1/2 teaspoon dried marjoram)
1/4 teaspoon salt
Heat the oil in a large fry pan over a medium heat. Pat the potato
cubes dry with kitchen paper then carefully tip into the oil. Turn to
coat in the oil then cook about 20 minutes until lightly golden all
over. Lower the heat if the potatoes start to brown too quickly. Add
the sliced onion and garlic to the pan grind over plenty of black
pepper, toss with the potatoes then set the pan on low and cover with a
lid. Cook approximately 10 minutes or until the potatoes are tender and
the onion soft and translucent.
Meanwhile, break the eggs into a bowl, add the Parmesan cheese,
breadcrumbs and herbs. Mix lightly with a fork. Remove lid from the
pan, sprinkle over salt and grind over a little more black pepper. Toss
again. Tilt the pan and drain the oil to one side. Scoop out the
potatoes and onion and transfer to the bowl with the egg mixture. Mix
well.
Set the pan back on the stove, increase the temperature and heat until
the oil is hot. Pour in the egg mixture, then lower the heat again and
cook slowly until partially set on top and golden on the base. Loosen
the Frittata from the pan then slide out on to a flat plate with the
help of a spatula. Cover with another plate, flip over, then slide back
into the pan, uncooked side facing down, and cook the second side until
golden. Slide on to a serving plate. Serve warm or at room temperature.
Serves 5.
PEASANT POTATO SALAD
SPECIAL THANKS:
Olive Growers from
Crete
Potatoes were introduced to Crete in the mid 19th century and over the
last 150 years this vegetable has been adopted and used widely and
wisely in many Cretan recipes. They are fried in olive oil, cooked in
stews, stuffed along with peppers,eggplants, zucchinis, grape and basil
leaves and off course baked.
3 large potatoes
2 onions whole and unpeeled
4 tablespoons Kotinos Extra Virgin Olive Oil
2 ripe tomatoes
Fresh basil, mint or whatever herbs are available
Lemon and salt
Wash potatoes and wrap them and one of the onions in aluminum foil and
close tightly. Bake until soft (approximately 30-40 minutes depending
on size). Cut potatoes in cubes and peel and slice the baked onion.
Place in large bowl add black olives, sliced tomatoes, onion and herbs.
Drizzle with the Extra Virgin Olive Oil, lemon, toss and serve hot.
MORNING TOAST
Give your family the pure and healthy start they deserve for their day.
Convenience does not always have to imply the use of highly processed
foods. A few slices of bread, good olive oil and some of your favorite
honey make a quick, healthy and delicious breakfast. The subtly spicy
taste and aroma of the olive oil pairs beautifully with the sweetness
of the honey for an unforgettable experience.
Slices of bread
Kotinos olive oil
Honey
Cinnamon (optional)
Toast bread to your liking. Place on a flat wide plate, drizzle with
Kotinos olive oil and honey.
ORANGE PUMPKIN BREAD
1 cup all-purpose flour
¾ cup whole wheat flour (all-purpose can be substituted)
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves or allspice
1 ¼ cups brown sugar
2 eggs
1 cup canned pumpkin
¼ cup orange juice
2 teaspoon grated orange zest
3 to 4 tablespoons roasted pumpkin seeds
Preheat oven to 350°F. Place flours, baking powder, baking soda and
salt in a bowl and stir until well mixed. Combine cinnamon, nutmeg and
cloves in a bowl. Transfer 1 teaspoon of the spices to another bowl and
add 2 tablespoons brown sugar. Set aside for the topping. Place
remaining spices and brown sugar in a bowl; add eggs and beat until
smooth. Stir in canned pumpkin, oil, orange juice and orange zest. Stir
flour mixture into pumpkin mixture until just combined.
Spoon batter into a 9 x 5-inch oiled loaf pan. Sprinkle top with
pumpkin seeds, then with reserved spiced sugar mixture. Bake on middle
rack of oven for 50 to 55 minutes or until a toothpick inserted in
center comes out clean. Let pan cool on rack for 15 minutes; turn loaf
out and let cool completely. Makes 1 loaf.
CUCUMBER AND YOGURT
CREAM
1 small cucumber, peeled and finely chopped
2 tablespoons olive oil
1 teaspoon vinegar
2 garlic cloves, very finely chopped
2 cups natural yogurt
1 teaspoon mint leaves, chopped
Salt and pepper
Black olives to accompany
Sprinkle the cucumber with salt and leave in a colander so that the
liquid drains off. Beat the oil with the vinegar and add the garlic and
yogurt.
Mix well and add the cucumber, mint, salt and a pinch of pepper. The
consistency should be that of a thick cream. Transfer to a serving dish
and accompany with the black olives. Serves 4
This cream is eaten as an aperitif, spread on bread or with thin fried
slices of courgettes and aubergines that are dipped into it. It can
also be served with rice or with roast chicken or lamb.
OLIVE OIL AND HONEY
COOKIES
(Melomakarona)
3-4 cups all purpose flour
1 1/2 cup fine semolina
1 1/4 cup olive oil (or half olive oil and half sunflower or canola oil)
1 cup fresh orange juice
1/2 cup brandy
1/3 cup sugar
2 heap teaspoons baking powder
1 teaspoon ground cloves
1/2 teaspoon cinnamon
Grated rind of one orange and one lemon
For the syrup:
1 cups sugar
1 cup honey
2 cups water
A large piece of orange peel
A large piece of lemon peel
1 cup coarsely ground walnuts
2 teaspoons finely ground cloves
In a large bowl, using an electric mixer, beat the olive oil with the
sugar. Add the orange juice. In a separate bowl mix two cups of flour
with the backing powder, and add it to the oil and orange mixture. Beat
with the electric mixer adding the brandy, semolina, orange and lemon
rinds, cloves and cinnamon.
Turn the mixture to a floured surface and start kneading, adding more
flour, to obtain a soft and elastic dough. Let it stand for 20-30
minutes, covered with a plastic film.
Preheat the oven to 350 degs.
Take tablespoons of dough, roll them in your hands and shape them into
oval biscuits, about 2 inches long. Press them slightly on the top.
Place them on a cookie pan, and bake for about 20-25 minutes. Let them
cool on a rack.
The next day make the honey syrup: In a saucepan mix the sugar, honey
and water and bring to a boil. Add the orange and lemon peels and
simmer for a 5-10 minutes. Turn off the heat.
Place 2 or 3 biscuits on a large slotted spoon, and dip them in the
syrup. Don't let them soak. They should absorb only a little syrup, but
remain crunchy. As the syrup gets colder, you need to turn on the heat
again for a while to bring to a boil. Place layers of honey dipped
"Melomakarona" on a serving dish, mix the walnuts with the ground
cloves and sprinkle the cookies. Let them cool completely, before
serving. Makes 60-70 cookies that keep well for 2-3 weeks.
ARTICHOKES BARIGOULE
SPECIAL THANKS:
Olive Growers from
France
8 artichokes very tender
5 onions
1 carrot
1 slice of country ham
1 cup olive oil Moulin Jean-Marie Cornille
1 cup water
1 cup dry white wine
Remove tough leaves of artichokes. Cut up the remaining leaves.
Pour into a saucepan 2 tablespoons olive oil over onions sliced carrots
cut accompanied by very small dice and slice of country ham, also cut
into small dice. Arrange the artichokes alongside each other, over the
vegetables, leaves in the air. Drizzle generously with olive oil Moulin
Jean-Marie Cornille. Bring to high heat. Moisten with water and with
dry white wine. Cover and cook very gently for half past one.
ONE TWO THREE AL MANI
SPECIAL THANKS:
Olive Growers from
Greece
Every spring, my family would pack up and relocate to the riverbanks of
the Evrotas, where all the villagers had their watering gardens of
fruit and vegetables. We would camp out for the summer under a walnut
tree or in a three-sided lodge, only returning to our houses for
supplies and to take care of the animals. Mother provided our “takeout”
meals during this time, preparing our meals outdoors using whatever we
had produced from the land. These meals were called TOO POTAMIOU, or
“from the river.” In a small village, “from the river” translates to
“fresh.
1 small onion, chopped
1 tin of tuna (under water, not oil)
1 clove garlic, whole
A touch of salt
Mani® Extra-Virgin Olive Oil
1 teaspoon sugar
8 ounces chopped tomatoes
Fresh basil
A pinch of desiccated red chili pepper
2 portions of linguine (or spaghetti)
A dozen Mani® Organic Green Olives
A handful of Bläuel love :)
In a deep pot, add a little olive oil and bring to sizzle the onions
and garlic. Add the tomatoes, mix well. Now add the pinch of red chili
pepper. Simmer for about 15 minutes, stirring occasionally. Bring in
the green olives and tuna, together. Cook for another 15 minutes.
Finally, add the salt and sugar, stir, and then add the fresh basil.
Cook for another 5-10 minutes and... voilà! Add a touch of olive oil
once the sauce has cooled. Linguine: Boil the pasta for this dish in
unsalted water.
Recipe courtesy of Blauel Olive Growers
ZUCCHINI STUFFED
WITH ORZO &
SUNDRIED TOMATOES
6 large zucchini
1 cup medium-grain orzo
1 large onion, minced
2 garlic cloves, minced
½ cup coarsely grated dried myzithra cheese ***
8-10 sun-dried tomatoes
½ cup Gaea "DOP Sitia extra-virgin olive oil"
1 bunch parsley, finely chopped
Halve the zucchini on the bias, creating two cylinders with diagonally
cut openings. With a small spoon, scoop out the flesh, chop and set
aside.
Boil the orzo in salted water to al dente, drain and toss with half the
olive oil. Saute the onion and garlic in the remaining olive oil. In a
separate, dry skillet, lightly brown the coarsely grated myzithra
cheese. Combine the orzo, onion-garlic mixture, browned myzithra,
sun-dried tomatoes, zucchini flesh, and parsley. Season to taste and
carefully fill the hollowed out zucchini cylinders with the mixture.
Bake upright in a small, deep baking pan that fits the zucchini snugly,
in a preheated oven at 180C (375F) for about 25 minutes, or until the
zucchini are tender. Remove, cool slightly and serve.
***substitute Romano or ricotta salata
FASOLAKIA YIAHNI
(Green Bean Stew)
3 pounds of fresh green beans, ends trimmed
2 large boiling onions, coarsely chopped
1 cup fresh celery include the leaves, coarsely chopped
3/4 quarters cup fresh mint, finely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic, coarsely chopped
3 green zucchini, cut lengthwise in wedges
3 large boiling potatoes, peeled and cut lengthwise in wedges
3 large vine ripe tomatoes, chopped
1 cup Vordonia Athenolia Extra Virgin Olive Oil
Add to large pot, cover with water and bring to a boil. Season with
salt and pepper to taste stirring gently. Cover pot and let simmer over
medium heat for about one and a half hours. Occasionally stirring
gently.
Serve warm or cold with Greek barrel feta and fresh baked bread. Will
complement any roasted meat.
PATATES KOKINISTES
(Stewed Potatoes)
4 large boiling potatoes, peeled and cut lengthwise in wedges
2 large boiling onions, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup celery include leaves, coarsely chopped
¾ cup Vordonia Athenolia Extra Virgin Olive Oil
Saute ingredients in large pot for 10 minutes, stirring gently. Add
heavy soup and spoon tomato paste, cover with water and stir. Season
with salt and pepper to taste. Cover pot and let simmer over medium
heat for 45 minutes, occasionally stirring gently, until celery is
tender and sauce has thickened.
Serve with feta, and fresh baked bread on the side.
HONEY DIPPED SPIRAL
PASTRIES
For Dough:
Water - 1 cup and 2 tablespoons
Olive oil - 2/3 cup
Freshly squeezed orange juice - 2/3 cup
All purpose flour - 6-8 cups
Lemon juice - 2/3 cups
For The Syrup:
Cinnamon - 1 stick
Water – 1 cup
Honey -1 cup
Sugar - 1 cup
For The Topping:
Ground cinnamon - 1 tablespoon
Finely chopped walnuts -1/4 cup
Toasted sesame seeds -1/4 cup
Olive oil (for frying).
Take a large bowl, add 6 cups of flour and the rest of the ingredients
in it. Mix them and then knead for at least 5 minutes to make it
smooth. Keep the dough aside for about 30 minutes. Meanwhile make syrup
in a saucepan, add all the ingredients of syrup in it and keep it to
boil. Then turn down the heat to low and keep the syrup hot without
boiling. Now take dough and divide it into equal parts. Roll out each
part of dough with rolling pin into long strips about 5 inch wide and
30 to 36 inch long. Dust flour over the strips to keep them dry. Then
cut them into 1-inch wide strips. Circle the long strips of dough
around your two fingers, then on three finger and then on four to make
loose spiral. Then put the spirals in hot oil. The dough is so thin
that it will puffs as it fries and gets uncurl. Place the tine of fork
in the center of spiral and turn them. When the spiral gets golden,
then drain them on paper towels. Then place the spiral one at a time in
steaming hot syrup for about 5 to 6 seconds on each side. Then take out
them with slotted spoon on serving platter. Mix cinnamon, sesame seeds
and walnuts and then dust over the spirals. Now the spiral pastry is
ready to serve.
BAKED PORK
TENDERLOINS
SPECIAL THANKS:
Olive Growers from
Italy
10-12 prunes
2 pork tenderloins (about 1 ½ pounds each)
2/3 cup fresh rosemary, chopped fine
sea salt, pepper and cayenne to taste
1 egg white
1 cup bread crumbs
½ cup Romano cheese grated
1/3 cup Sciabica's or Marsala Extra Virgin Olive Oil
1 onion, sliced
Halve tenderloin lengthwise butterfly style (not all the way through).
Fill center with prunes, 1/3 cup rosemary, salt, pepper and cayenne.
Tie several places with kitchen twine.
In pie plate add egg white, beat slightly. In another pie plate, add
bread crumbs and cheese. Roll tenderloins in egg white coating both
sides, then roll in crumb mixture. Place on onion slices in lightly
greased baking pan, bake at 350 degrees for 25 to 35 minutes. Use an
instant read thermometer. Slice, place on serving platter, serve with
stewed fruit of your choice.
MOZZARELLA SALAD
1/4 cup Extra Virgin Olive Oil
2 cloves garlic, pressed
1/2 teaspoon crushed red pepper flakes, or more to taste
1 container (8ounces) mozzarella cheese
1 basket cherry tomatoes, rinsed, stemmed and halved (if large)
2 tablespoons torn fresh basil leaves
salt, to taste
In a small skillet combine the olive oil, garlic and red pepper flakes;
heat gently over very low heat just until garlic sizzles and oil is
warm: do not brown; cool at room temperature. Drain the mozzarella well
and pat dry; place in a serving bowl. Drizzle with the red pepper and
garlic infused olive oil; toss to coat. Marinate in the refrigerator 1
or 2 hours. Add the tomatoes, basil leaves and salt just before
serving. Toss lightly to blend.
CHICKEN SALAD
1 chicken, poached slowly until cooked through
1 cup onions, coarsely chopped
1/2 cup chopped celery
1/2 cup black olives (pitted and crushed)
2 tablespoons white wine vinegar
4 tablespoons Extra Virgin Olive Oil
1 teaspoon sugar
Salt and freshly ground pepper
Remove the chicken from the poaching liquid. (Reserve the chicken stock
for another use). When cool enough to handle, remove the meat,
discarding the skin and bones. Shred the meat. In a large fry pan,
saute the onions and celery in olive oil a very short time. Add the
chicken, mix well with all other ingredients, cook until heated. May be
served hot or cold.
ITALIAN OLIVE OIL
CAKE
A deliciously moist dessert.
6 kumquats, cut in half
2/3 cup Extra Virgin Olive Oil®
1 orange
1 lemon
1 mango, peeled, pitted, diced small
1 cup flour
1 tablespoon baking powder
4 eggs
1 1/2 cups sugar
3/4 cup balanced and toasted almonds, finely ground
Place the kumquats and Extra Virgin Olive Oil in a saucepan and bring
to a simmer. Continue simmering for 3 minutes and then remove from the
heat. Let steep for 1 hour. Strain the fruit from the Olive Oil.
Reserve the oil and discard the fruit.
Place the (uncut) orange and lemon in a saucepan and cover with water.
Simmer for 30 minutes. Drain and let cool. Cut off the stem end of the
citrus fruits and then cut in half. Scoop the pulp and seeds from the
lemon and discard. Finely mince the lemon rind.
Squeeze out as much of the orange juice as you can, reserving for
another use, and discard the seeds. Chop the orange skin and pulp very
finely, mix with the lemon and mango, and reserve (discard any part of
the rinds that have not softened).
Preheat the oven to 350 degrees. Sift the flour and baking powder
together into a mixing bowl. In the bowl of an electric mixer, beat the
eggs until thick and pale, about 4 to 5 minutes. Continue beating while
adding the sugar. Stir in the flour mixture just until blended. Gently
add the reserved fruit, almonds and infused oil. Pour the batter into a
very lightly oiled 9 inch springform pan.
Bake in the oven for about 50 minutes, or until a knife inserted comes
out clean. Remove from the oven and place on a wire rack. Run a knife
around the inside edge of the pan and let cool for 15 minutes. Release
the springform and allow to cool completely before serving. Cut the
cake into wedges and serve. Yield: One 9 inch cake.
AVOCADO AND PRAWN
COCKTAIL
SPECIAL THANKS:
Olive Growers from
Spain
3 large avocados
1 pound prawns
3 tablespoons extra virgin olive oil
1 spring onion
1 clove garlic
Salt
5 ounces whipping cream, unsweetened
5 tablespoons extra virgin olive oil
Optional: Shredded lettuce
Peel the prawns and remove the heads. Season the bodies and fry in the
oil. (The heads can be used to make the stock). Peel the avocados,
remove the pits and crush the flesh with the chopped spring onion, the
peeled and finely chopped garlic, the olive oil and the cream to form a
velvety smooth purée. Season to taste.
Place shredded lettuce in the base of a cocktail dish (optional) then
add alternate layers of prawns and avocado purée. Refrigerate until
serving. Serves 4.
EASY PAELLA WITH
CHICKEN AND CHORIZO
2 cubes of fish bouillon
2 cubes of chicken bouillon
1/2 teaspoon saffron
1 teaspoon of smoked Spanish paprika
5 cups of water
1/2 large onion, chopped
1/2 red bell pepper, chopped
1/2 tomato, chopped
1/2 pound of cooking chorizo, in 1/4 inch slices
1/4 cup chopped parsley
4 tablespoons chopped garlic
6 ounces roasted piquillo peppers or roasted red peppers
6 cloves of garlic, peeled
2 cups Bomba rice or short grain rice
4 chicken thighs
extra virgin Olive oil for cooking
Pre-heat oven at 350 degrees. Fill a saucepan with the water and place
on medium high heat. Add all four bouillon cubes, the saffron and the
paprika.
With a cleaver, chop the chicken into small pieces. Salt the chicken
and rub with a small amount of paprika. On medium high heat, brown the
chicken and chorizo in olive oil in a 13 inch Paella Pan, about 5-10
minutes. Remove to a platter. Add the onion, bell pepper, chopped
garlic and parsley. Cook for 5 minutes, stirring occasionally. Add the
rice to the pan with the vegetables, along with the tomato and piquillo
peppers. Cook for another 5 minutes, until the rice starts to brown.
Pour the broth into the paella pan. Stir until it boils. Add the
chicken and chorizo pieces, burying them in the paella. Scatter the
cloves of garlic around the top.
Place in the oven for 30 minutes, stirring every 10 minutes. After 30
minutes, taste the rice to see whether it is done. You can leave a
little broth in the paella, or cook until the broth is fully absorbed,
to your taste. Serves 4
ANDALUSIAN GAZPACHO
2 ¼ pounds ripe tomatoes, peeled
1 green bell pepper, cut into 8 pieces
2 garlic cloves, peeled
4 ounces white bread crumbs, using day-old bread, with the crusts
removed
5 ounces extra virgin olive oil
2 soup spoons of sherry vinegar
2 teaspoon salt
Garnish:
1 small onion, peeled and finely chopped
1 ripe but firm tomato, peeled and finely chopped
2 ounces green pepper, finely chopped
2 ounces cucumber, peeled and finely chopped
1 diced boiled egg
4 ounces day-old bread, diced
Soak the bread crumbs in water. Squeeze off any excess water until the
bread has a spongy texture.
Pound the garlic with the salt in the mortar and liquefy it with a
little water. If you are making it by hand, continue using a round
bowl. If you are using a blender, tip the garlic mixture in, add the
other ingredients and patiently blend them together. Add the oil slowly
so that it emulsifies and the mixture thickens and becomes creamy.
Check the seasoning and add more salt or vinegar if needed.
Pour the mixture into a serving bowl or pitcher. Cover it and leave it
in the fridge. Just before serving, add ice-cold water until you obtain
the desired consistency. Place the gazpacho in the center of the table
with the garnishes in individual small bowls around it. Serves 4
MAGDALENA SPONGE
CAKES
These magdalenas, small sponge-cakes made with olive oil, are made by
the Poor Clares of Santa Ana convent in Oñati in the Basque Country.
The ingredients are given exactly as they are measured, using a small 5
oz coffee cup. The recipe calls for more milk and less egg than usual.
2 eggs
3 cups extra fine sugar
2 cups of milk
2 cups of mild extra virgin olive oil
6 scant cups of flour
1 teaspoon baking powder
Arrange 2 dozen cupcake paper liners on baking trays. Preheat the oven
to 350 degrees F. Beat the eggs and sugar together in a food processor
to give a pale yellow batter that leaves ribbon trails. Stir in the
other ingredients, alternating the milk and oil with the flour to avoid
curdling, and beat well again. Spoon into the paper cups, but no more
than two-thirds full to leave space for rising. Bake for about 20
minutes or until golden and risen. Makes about 2 dozen magdalenas.
SYRIAN EGGPLANT
SPECIAL THANKS:
Olive Growers from
Syria
1 medium eggplant -peel & dice
1 clove of garlic
1/4 cup olive oil
1 can tomatoes (drained) 16 oz.
1/2 teaspoon brown sugar
1/8 teaspoon pepper
1/2 cup chopped onion
1/2 cup sliced mushroom
1 tablespoon all purpose flour
1/2 teaspoon salt
1/4 teaspoon dried whole basil
Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute
onion, garlic, mushrooms in olive oil. Add flour, stir until smooth.
Add tomatoes and other ingredients. Bring to a boil. Remove from heat.
Layer in lightly grease 1 qt. casserole. Bake at 375 degree for 25
minutes.
TUNA & OLIVE
SALAD
7 ounce can tuna in brine, drained
2 red peppers, thinly sliced
1 medium red onion, finely chopped
1 tablespoon coriander, finely chopped (stems discarded)
3 tablespoons olive oil
½ teaspoon salt
pinch of black pepper
1 garlic clove, crushed
7 ounces pitted black olives
1 hard boiled egg, chopped in quarters
juice of half a lemon wedges
Place the peppers under a hot grill, turning occasionally until the
skins are blackened and charred. Sweat roasted peppers in plastic bag
for 10 minutes. Crush the garlic, then place in a large bowl and add
the lemon juice, olive oil, chopped onions, black pepper, salt and
coriander. Mix well. Skin, core and seed the peppers, then cut into
thin slices and add to the bowl. Add the tuna flakes, olives, chopped
egg and stir gently to combine. Refrigerate for 1 hour.
FATOOSH
4 pieces of toasted pita bread
2 plum tomatoes, seeded and chopped
1 green pepper, cored, seeded and chopped
1 red pepper, cored, seeded and chopped
1 tablespoon flat leaf parsley, finely chopped (stems discarded)
4 spring onions, finely chopped
1 tablespoon fresh mint, finely chopped
1 cucumber, seeded and chopped
1 garlic clove, crushed
juice of 1 lemon
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
Preheat the oven to 400 degs F. Cut the bread into small 1 inch pieces
and place on a baking tray and toast in the oven for 5-10 minutes until
crisp and light brown.
In a large bowl, combine the chopped tomatoes, green peppers, red
peppers, parsley, spring onions, mint, garlic and cucumber. Next add
salt, pepper, olive oil and lemon juice. Now add the toasted bread and
mix well.
OLIVE OIL DRESSING
SPECIAL THANKS:
Olive Growers from
Turkey
1/2 ounce of Extra-virgin olive oil
2 tablespoons of white wine vinegar.
1 tablespoon of celery, minced
1 tablespoon of onion, minced
Dash of salt and pepper to taste
Chopped fresh parsley
Mix olive oil and vinegar, add remaining ingredients. Sprinkle
liberally over your favorite salad and serve while still chilled.
GREEN SALAD
1 head of lettuce
3-4 stalks watercress
2 tomatoes
1 fresh red pepper
2 teaspoons pine-nut kernels
Feta cheese (grated) as desired
3 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Salt, black pepper
Chop all the salad ingredients. Put grated feta cheese over the salad.
PASTA WITH SHRIMP
1 pound box spaghetti
4 tablespoons olive oil
2 cloves garlic
2 tomatoes
1 tablespoon tomato paste
1/2 pound shrimp (may be frozen)
Parsley
Salt
Black pepper
Set a large pot of well salted water to boil. Pasta can cook while
sauce is being prepared and cook as al-dente around 10 minutes. Heat a
large sauté pan and cover the bottom with 4 tablespoons olive oil. Fine
chop 2 cloves garlic and add them to oil and let get golden. Add diced
tomatoes, tomato paste, salt, black pepper and shrimp. Saute them well.
Drain spaghetti well and add to the saucepan with the sauce. Add
chopped parsley, stir and toss.
BEAN SALAD – AEGEAN
STYLE
4 ounces red onion
5 tablespoon vinegar
1 tablespoon mustard
3 ounces vegetable stock
1 clove garlic
1/2 pound cherry tomato
1/2 bunch parsley
1/2 pound white cheese
4 ounces black olive
6 tablespoon extra virgin olive oil
salt
black pepper
Set a large pot of well salted water and cook the beans 45 minutes and
drain well. Chop the onions and mix with vinegar, mustard and vegetable
stock. Add salt, black pepper and chopped garlic. Mix the beans with
sauce and put in a bowl. Than cover with sliced tomatoes, parsley,
pitted olives and cube sized white cheese. Add extra virgin olive oil.
Can be served warm or cold.
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POLENTA MUFFINS
1 cup all-purpose flour
1 cup Instant Polenta*
1 tablespoon baking powder
1/2 teaspoon salt
2 - 4 tablespoons sugar
1 cup buttermilk
2 eggs
1/8 cup Basil flavored olive oil
1/8 cup Extra Virgin Olive Oil
Heat oven to 425 degrees F. In a bowl mix together the dry ingredients.
Stir well with a fork. In a separate bowl, whisk together the wet
ingredients. Mix the wet ingredients into the dry ingredients, stir
just to combine. Using a brush, lightly oil a muffin tin with olive
oil. Spoon the batter into the muffin tin, filling them about 3/4 full.
Place in the oven and bake for 15 to 20 minutes, or until a toothpick
comes out clean when inserted into the center of the muffin. Serve hot.
Makes 12 muffins
*Check rice area of supermarket or health food stores
Per Serving: 149 Calories (35.2% from fat); 6g Fat (1g Sat, 4g Mono, 1g
Poly); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 36mg
Cholesterol; 244mg Sodium. Food Exchanges: 1 Grain (Starch); 1 Fat.
MULTI GRAIN
CRANBERRY ORANGE WAFFLES
These tasty waffles are reminiscent of Cranberry bread usually served
during the holidays. They can easily be made with a commercially
prepared multi-grain pancake/waffle mix or make it from scratch.
2 cups multi grain pancake/waffle mix
2 - 3 tablespoons Orange Olive Oil
1/2 cup dried cranberries, coarsely chopped
1/4 cup walnut pieces, lightly toasted
1/2 teaspoon grated orange zest, optional
Prepare mix according to directions, substituting the orange oil for
oil called for in recipe. Fold in cranberries, walnuts and orange zest,
if using. Prepare griddle or waffle iron, oil grids and cook according
to manufacturers directions. Makes 2 - 3 waffles or 12 pancakes.
Per Serving: 358 Calories (30% from fat); 12g Fat (2g Sat, 6g Mono, 4g
Poly); 14g Protein; 50g Carbohydrate; 5g Dietary Fiber; 87mg
Cholesterol; 925mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 1/2
Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
GROUND VEAL WITH
SPINACH NOODLES
Serves: 4
4 tablespoons Extra Virgin Olive Oil
1 small onion, chopped fine
8 ounces ground veal
1 cup chopped plum tomatoes
4 ounces spinach, chopped
4 tablespoons grated Parmesan cheese
1/2 teaspoon dried sage, crushed between your fingers
Salt and freshly ground black pepper, to taste
3/4 pound fettuccine or spinach fettuccine, cooked according to package
directions
Saute the onion in olive oil until soft. Add the veal and brown;
discard any excess fat. Add the tomatoes, spinach, grated Parmesan,
sage, salt and pepper. Cover and simmer 25 to 30 minutes. Spoon the
sauce over the cooked pasta and serve.
Per Serving: 683 Calories (28.5% from fat); 23g Fat (4g Sat, 12g Mono,
2g Poly); 33g Protein; 95g Carbohydrate; 6g Dietary Fiber; 50mg
Cholesterol; 479mg Sodium. Food Exchanges: 6 Grain (Starch); 2 Lean
Meat; 1 Vegetable; 3 1/2 Fat.
OLDE WEST LENTIL SOUP
2 cups lentils, washed and drained
10 cups water
1 large ham hock or 2 small
1 bay leaf
2 tablespoons Extra Virgin Olive Oil - plus some for drizzling
1/4 teaspoon crushed red pepper flakes
1 large onion, finely chopped
3 garlic cloves, minced
6 plum tomatoes, peeled, seeded and chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon black pepper
Salt
1/2 to 1 cup freshly grated Swiss cheese
Bring water to boil. Add lentils, ham hock and bay leaf. Reduce heat
and simmer for about 3 hours. Remove ham hock (if desired, remove meat
from bone, chop, and add to soup just before serving). In a separate
saucepan, heat olive oil with crushed red pepper for two minutes. Add
onions and garlic, and saute until onions are translucent, about 4
minutes. Add tomatoes, carrots, and celery. Saute for an additional 10
minutes. Add sauteed vegetables and black pepper to lentils, and simmer
for another hour, adding more water if the soup is too thick. Taste and
adjust seasonings. Ladle soup into individual bowls, sprinkle freshly
grated Swiss cheese and drizzle oil over each serving. Serves 6
Per Serving: 370 Calories (26.3% from fat); 11g Fat (3g Sat, 6g Mono,
1g Poly); 25g Protein; 45g Carbohydrate; 22g Dietary Fiber; 26mg
Cholesterol; 68mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 2 1/2
Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
WHITE BEAN SALAD
2 (14.5 ounce) cans cannellini (white beans), rinsed and drained
2/3 cup chopped celery
2 whole canned or jarred pimentos, cut into strips
1 teaspoon chopped fresh basil
2 tablespoons red wine vinegar
1/2 cup Extra Virgin Olive Oil
Salt and pepper, to taste
Combine all ingredients and toss well. Refrigerate for several hours
before serving.
Per Serving: 391 Calories; 19g Fat (3g Sat, 13g Mono, 2g Poly); 16g
Protein; 42g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 200mg
Sodium. Food Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 1/2
Vegetable; 3 1/2 Fat.
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ITALIAN LETTUCE WRAPS
4 ounces each Enoki, Cremini, White and Portabella mushrooms, thinly
sliced
1 ounce pine nuts, coarsely chopped
1 ounce freshly grated Parmesan cheese
1/2 teaspoon grated lemon zest
1 tablespoon fresh oregano leaves, chopped
4 tablespoon Extra Virgin Olive Oil
1/4 cup sun dried tomatoes, drained and cut into slivers
1/4 cup shredded zucchini
12 whole Bibb or Boston lettuce leaves
1 tablespoon Balsamic Glace
Salt and freshly ground pepper
1. In a bowl combine the lemon zest, Parmesan, pine nuts and oregano.
Set aside.
2. Pour the olive oil into a medium bowl; add the mushrooms and toss.
Add the sun dried tomato and zucchini. Toss well; season with salt and
pepper.
3. Place the lettuce leaves on a tray.
4. Place an even amount of the mushroom mixture in each of the lettuce
cups. Drizzle with the balsamic glace and sprinkle with the pine nut
mixture.
Per Serving: 230 Calories (73.4% from fat); 20g Fat (4g Sat, 12g Mono,
3g Poly); 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 6mg
Cholesterol; 424mg Sodium. Food Exchanges: 1/2 Lean Meat; 1 1/2
Vegetable; 3 1/2 Fat.
SWEET POTATO BISCUITS
1 large egg
1/3 cup packed light brown sugar
3 tablespoons Extra Virgin Olive Oil
3/4 cup cooked mashed sweet potato - see note
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 cup chopped pecans
Maple syrup
Heat oven to 375 degrees F. In a medium bowl combine the egg, sugar and
olive oil. Whisk until well blended. In a large bowl, combine the
mashed sweet potato with the orange zest, pecans and vanilla extract.
Sift the flour, baking powder, salt, ground ginger and nutmeg together.
Add to potato mixture, along with the egg mixture; stir until combined.
Divide the dough in half. On a lightly floured work surface, pat each
half into a 6 inch circle. Cut each circle into 6 wedges. Brush tops
with maple syrup. Place wedges, about 2 inches apart, on a lightly
oiled baking sheet. Bake for about 20 minutes, or until golden and
cooked through. Serve warm. Makes 12 biscuits
Note: Cook one 7-8 ounce sweet potato in the microwave, peel and mash,
measuring amount needed.
Per Serving: 158 Calories (kcal); 6g Total Fat (1g Sat, 4g Mono, 1g
Poly); 3g Protein; 25g Carbohydrate; 16mg Cholesterol; 124mg Sodium.
Food Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 1/2 Other Carbohydrates.
MINNESOTA WILD RICE
AND TURKEY
Both tasty and attractive, this casserole is a wonderful addition to
your turkey leftovers repertoire. The "side" shown is an avocado and
tomato medley simply dressed with salt pepper and a squeeze of lemon.
2 tablespoons Extra Virgin Olive Oil, plus some for oiling the pan
6 ounces wild rice
1 cup carrots, grated
1 pound cooked turkey, diced
1 cup evaporated skim milk
1/2 cup Chicken Stock
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup Swiss cheese, shredded
1/2 cup plain bread crumbs
Cook wild rice according to package directions. Preheat oven to 325
degrees F. In a medium mixing bowl, combine the olive oil, cooked rice,
grated carrots, diced turkey, evaporated milk, chicken stock, salt,
garlic powder, parsley, pepper and paprika. Pour into a lightly oiled
10 x 10 inch baking dish. Bake, uncovered for 30 minutes. Remove from
oven; sprinkle the bread crumbs and cheese evenly over the top. Return
to the oven and bake an additional 10 minutes, or until the bread
crumbs are lightly browned and the cheese is melted. Let cool 5 minutes
prior to serving. Serves 4 - 6.
Per Serving: 466 Calories (kcal); 14g Total Fat; (4g Sat, 6g Mono, 2g
Poly); 42g Protein; 43g Carbohydrate; 81mg Cholesterol; 735mg Sodium
Food Exchanges: 2 1/2 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 1 1/2 Fat; 0 Other Carbohydrates
CARROT CAKE
1 1/4 cups Extra Virgin Olive Oil, plus some for oiling the pan
1 1/2 pounds carrots, washed, trimmed and finely grated
3 cups unbleached all-purpose flour
1 tablespoon baking soda
1 tablespoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
2 whole eggs plus 4 egg whites
1 3/4 cups sugar
1 cup unsweetened applesauce
1 tablespoon vanilla extract
1 cup raisins
3/4 cup chopped walnuts, lightly toasted, optional
Confectioner's powdered sugar, optional
Preheat oven to 350 degrees F. In a medium bowl, mix together the
flour, baking soda, spices, and salt. In a large bowl, beat the eggs,
egg whites, olive oil, sugar, applesauce and vanilla extract until well
mixed. Stir in the carrots. Add the flour mixture; beat for 3 minutes.
Fold in raisins and nuts (if using). Pour batter into a 9 x 13 inch
cake pan that has been lightly oiled with olive oil and floured. Bake
for 75 to 80 minutes or until cake has pulled away from the sides of
the pan and a tester inserted in the middle comes out clean. Cool on a
wire rack. Dust with sifted confectioner's sugar before serving, if
desired. Makes about 20 squares.
Per Serving: 337 Calories (kcal); 17g Fat (2g Sat, 11g Mono, 3g Poly);
5g Protein; 43g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 379
Sodium. Food Exchanges: 1 Grain (Starch); 1/2 Vegetable; 1/2 Lean Meat;
1/2 Fruit; 3 Fat; 1 Other Carbohydrates.
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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RICE WITH VEGETABLES
1 cup rice
1 piece onion
2 tablespoons olive oil
4 pieces broccoli
2 tablespoons corn
1 piece fresh red pepper
Salt
Cook rice with salt 10 minutes and drain well when done. Heat a large
sauté pan and cover the bottom with 2 tablespoons olive oil. Add rice,
stir fry 5 minutes. Add broccoli, corn, sliced red pepper, salt and
cover with hot water. Cook and steam it 10 minutes. Can be served as
warm or cold.
FRIED EGGS ITALIANO
WITH CROSTINE TOAST
1/2/ tablespoons Extra Virgin Olive Oil, or more as desired,divided
2 eggs
2 tablespoons freshly grated Parmigiano Reggiano cheese
Salt and pepper to taste
2 thick slices crusty bread, preferably Italian
1 Roma tomato, halved
Prepare the eggs:
Heat 2 tablespoons oil in a non-stick or cast-iron skillet. 2. Break
eggs into a small bowl ; slide into skillet; cook as you like them.
Remove to warmed platter or plates; sprinkle with cheese, salt and
pepper.
Prepare the Crostini:
Toast or broil bread slices until golden brown. Rub tomato halves onto
surface; drizzle with remaining olive oil.
BAYSIDE SHRIMP PASTA
SALAD
Romantic dinner setting for this recipe: "A table for two beside the
bay. Perhaps on a private boat dock with a nice view of the water.
Preferably with a nice gentle breeze and the sun just beginning to go
down. In the background, you can hear seagulls and the sound of the
waves."
Serve with a crisp Chardonnay and some warm crusty Italian bread. A
complete meal, that's fast and simple, leaving plenty of time for
romance.
1/2 pound uncooked medium shrimp, peeled and deveined
1 tablespoon Extra Virgin Olive Oil
1/2 cup chopped plum tomatoes
1/4 cup diced green bell pepper
1/4 cup diced onion
1/4 cup diced celery
1/4 pound Linguine, cooked according to package directions
1/2 cup Italian dressing
Heat the oil in a large skillet over medium heat; add the shrimp,
tomatoes, bell pepper, onion and celery. Cook until shrimp is pink,
about 4 minutes. Pour mixture over cooked linguine; add dressing and
toss well. Makes 2 - 4 servings.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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