Slow Cooker Picadillo

  
This is from Skinny Taste, so it’s delicious and healthy!!

Ingredients:
2 lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic, minced
1/4 cup minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 c green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
Salt and pepper

If your slow cooker has a sauté function, Brown meat over medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce and olives then add the spices.

Cook for 4 hours on high or 8
hours on low.

Serve with rice and coleslaw.

Serves 6 – 8

Puttanesca Pasta

  
On one of the those nights when you don’t feel like cooking, this is the perfect remedy. It comes together in the time it takes to cook the pasta. This dish is packed with flavor, the anchovies do really make it special, so don’t leave them out.

Ingredients:
1/4 c olive oil
4 achovies, minced
3 cloves garlic minced
1/2 tsp red pepper flakes
Salt
28 oz tomatoes, puréed
30 black olives
4 TBSP capers
1 lb pasta
1 c parsley, minced

Bring a large pot of salted water to a boil. Cook pasta according to package.

In a 12 inch skillet, heat oil, garlic, rep peppers and anchovies over medium heat until garlic just browns, about 4 minutes. Add tomatoe, olives, and capers, cook over medium heat while the pasta cooks.

Drain pasta and add to sauce, cook another 2 min, stir in parsley and service.

Serves 4.

  

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

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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.