Saffron Cauliflower

  
So easy and so good!!

Ingredients:
1 1/2 tsp saffron
1/3 c boiling water
1 cauliflower, divided into florets
1 red onion, sliced thin
1/2 c green olives, cut in half
4 TBSP olive oil
Salt and pepper
4 TBSP parsely, chopped

Preheat oven to 400.

Put saffron in boiling water and set aside for 10 minutes in a large bowl. Add remaining ingredients, except parsley, and mix together.

Transfer to an oven proof dish, cover win foil and bake 40 – 45 minutes, stirring 1/2 way through.

Remove from oven and stir in parsley.

Serves 4.

Fregola and Artichoke Pilaf

  
Another wonderful dish from Ottolenghi!! The pepper sauce make it!

Ingredients:
16 oz artichike hearts, chopped
1 tbsp olive oil
2 onions, sliced thin
4 tsp butter
9 oz fregola, rinsed
2 1/2 c vegetable broth
1 1/2 tbsp red wine vinegar
1/2 c kalamata olives, chopped
1/2 c sliced toasted almonds
1/3 c flat leaf paraley, chopped
Salt and pepper

Green Chili Sauce
4 oz chopped canned green chiles
1 clove garlic
1 small preservered lemon
1 TBSP lemon juice
3 TBSP olive oil
1 c flat leaf parsely

To make sauce; combine all ingredients in a food processor and pulse to combine.

In a large sauté pan, heat oil over medium heat, add onions and 3/4 tsp salt, cook until carmelized about 10 minutes. Add butter and stir in artichoke, fregola, stock and pepper. Stir once, cover and cook over low heat for 18 minutes until all the liquid is absorbed. Remove from heat and leave to sit for 10 minutes with lid on. Stir in vinegar, olives, almonds and stir. 

Serve with a generous spoonful of sauce.

Serves 4.

Grilled Oregano Chicken

  

This amazing chicken dish is from Bon Appetite. The olive mixture would be amazing on pasta as well.

Ingredients:
10 oil-packed anchovy fillets
4 garlic cloves
1½ c green olives (such as Castelvetrano), plus ½ c brine reserved
½ c olive oil
1 TBSP lemon zest
2 TBSP lemon juice
Salt and pepper
1 small onion, thinly sliced
½ c coarsely chopped fresh oregano
1 3½–4-pound chicken, halved lengthwise
Vegetable oil

Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a food processor, pulse until finely chopped; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Add the lemon zest and oloves to the food processor and pulse until finely chopped. Cover and chill remaining anchovy mixture.

Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4–12 hours.

Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30–40 minutes.

Meanwhile, set out reserved anchovy mixture and let come to room temperature.

Place chicken on a plate and spoon anchovy-olive mixture around.

Serves 8.

  

Spaghetti with Green Olives, Garlic and Mint

 This is such a quick pasta dinner it comes together in the time it takes to cook the pasta – perfect for a busy weeknight.

Ingredients:
1 c green olives, pitted
2 cloves garlic
1 c fresh mint
1/4 c olive oil
2/3 c parmigiano, grated
Black pepper
1/2 lb spaghetti

Cook pasta according to package.

In a food processor combine remaining ingredient and pulse until coursley chopped. 

Scrape into a bowl. Drain pasta and  toss pasta. Serves with a little cheese on top and fresh ground pepper.

Serves 2 – 4.

Shrimp with Olives and Tomatoes

2015/01/img_1062.jpg
Ottolenghi can do no wrong! This one is quick, easy and most important delicious!

Ingredients:
1 lb raw shrimp, peeled, deveined
4 TBSP butter, divided
Red pepper flakes
4 plum tomatoes, quarters
1/3 c kalamata olives, pitted
3 cloves garlic, minced
1 TBSP Pernod
4 TBSP parsley, chopped
Salt and pepper

In a 12 inch skillet, heat 2 TBSP butter over medium high heat, once it starts to bubble add the shrimp and red pepper flakes, cook 1 minute. Add tomatoes, garlic and olives, cook for 3 more min, stirring occasionally. Add pernod and remaining butter, cook for 1 minute. Season with salt and pepper and top with parley.

Serves 2 – 4.

Pasta with Lemon, Ham and Olive

IMG_9770.JPG
I’m on a Patricia Wells kick this week! This is a quick and satisfying pasta dish perfect for a night when you are tempted to order take out.

Ingredients:
1/4 c lemon juice
Zest of 2 lemons
1/2 c olive oil
8 slices Proscuitto, sliced into thin strips
1/2 c oil cured olives, pitted and quartered
2 tsp fresh thyme
Pepper
8 oz dried pasta
Ricotta salata

Cook pasta according to package.

Combine remaining ingredients in a 12 in skillet. Heat on medium heat and add pasta, tossing on coat.

Serve topped with a few crumbles of ricotta salata.

Serves 4.

Tomato, Artichoke and Pancetta Pasta

IMG_9623.JPG
We eat pasta at least once a week, usually on a night when I’m exhausted and want to order take out. This one comes together in the time it’s take to boil water.

Ingredients:
1 jar artichoke hearts, drained and chopped
16 oz cherry tomatoes, chopped
1/4 c kalamata olives, chopped
4 oz diced pancetta
Parmesan cheese
8 oz pasta

Cook pasta according to package.

In a 12 inch skillet cook pancetta over medium heat until crispy. Add remaining ingredients (except cheese) and cook for 5 minutes. Stir in pasta.

Serve topped with cheese.

Serves 4.

Manchego, Chorizo and Olive Bread

IMG_9361.JPG
This recipe comes from Patricia Wells’ latest cookbook and it is a winner! Cheese, spicy chorizo and olives – I don’t want to know how many calories are in slice,so I’m just going do my best not to gobble the entire loaf.

Ingredients:
1 1/4 c flour
2 tsp baking powder
1/2 tsp salt
3 eggs
1/3 c olive oil
1/3 c yogurt (I used greek non-fat)
5 oz manchego cheese, 1/4 inch cubes
2 oz dried Chorizio, cut into 1/4 inch cubes
1 tsp hot paprika
30 pimento stuffed olives

Preheat oven to 400.

Combine dry, combine wet – mix together then stir in olives, chorizo, cheese and paprika. Pour into a sprayed loaf pan.

Bake 25 – 30 minutes. Cool on a rack. Unmold and slice.

Tomato and Olive Tart

IMG_8276.JPG
This is from Patricia Wells and it is amazing !

Ingredients:
8 oz puffed pastry, thawed
1/4 c grated parmigiano
Salt
2 oz parmigiano, shaved
25 black olives, halved
12 oz tomatoes, sliced thin
2 TBSP basil, minced
2 TBSP oregano, minced
Chili pepper flakes

Roll out pastry on a baking sheet and prick with a fork. Shower with grated parmigiano. Freeze for 30 minutes.

Preheat oven to 400.

Drain tomatoes on pAper towels, sprinkle with a little salt and let drain for 10 minutes.

Remove baking sheet from freezer and par bake for 8 minutes. If it puffs prick with a fork.

Arrange the tomatoes, slightly over lapping, top with olives and cheese. Bake for 20 – 25 minutes until the crust is golden and cheese melted. Top with herbs and serve.

Serves 4.