Tag: olive oil

Appetizers · Vegan · Vegetables · Vegetarian

Balsamic Roasted Tomatoes

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Roasted Tomatoes are a family favorite and are delicious served in a variety of ways. When my garden tomatoes are overwhelming, I turn to roasting them. Sometimes I roast them without the balsamic vinegar, with just olive oil, garlic and occasionally strips of anaheim peppers. The tomatoes are delicious by themselves or served with cream cheese, feta or goat cheese as an appetizer. Try them on a pizza or in egg cups. I’ve frozen the roasted tomatoes with good success and find them to be quite a treat in the winter

Balsamic Roasted Tomatoes

INGREDIENTS:
  • 12 plum tomatoes, halved lengthwise, cores and seeds removed (I used a variety of tomatoes from my garden, halved and not seeded)
  • 4 tablespoons good olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
DIRECTIONS:
  1. Preheat the oven to 450 degrees F.
  2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. (I had to roast mine for 10-15 minutes longer). Serve warm or at room temperature.

Recipe from Food Network Ina Garten

Garden · Italian Dishes · Sauces · Soups and Stews · Vegetables

Freezing Basil in Olive Oil

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What is better than having fresh basil! Unfortunately, when the growing season ends and frost is in the forecast, I pick all of the remaining basil leaves and blend with olive oil. It is frozen, flat, in a freezer bag for use all winter long. I just break off a piece and add to sauces, soups, and other recipes.

Freezing Basil in Olive Oil

INGREDIENTS:
  • Fresh basil of your choice (I used two handfuls of fresh basil)
  • Olive oil (I used 3/4 cup olive oil)
DIRECTIONS:
  1. Rinse your basil well and shake off excess water. Remove all the leaves from the stems. Place leaves in the blender.
  2. With the blender on high (or the purée setting), begin to very slowly drizzle olive oil into the blender (using the removable section of the blender lid to reduce splatter).
  3. Stop the blender as needed and use a rubber spatula to scrape down the sides of the blender and/or stir up the leaves.
  4. Continue running and drizzling just until the mixture begins to purée and turn into a liquid. Run the blender until the mixture is smooth.
  5. Pour into an ice cube tray being careful to not over fill. Freeze for 3-5 hours, or until the cubes will easily pop out. Transfer the cubes to a freezer bag, label, and put in the freezer.
  6. Grab 1-2 cubes and place them into your dish towards the end of cooking to melt, as desired.

Recipe from SavoryMoments

Vegetables

Dehydrated Tomatoes in Olive Oil

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Sungold cherry tomatoes are my favorite and they produce for weeks. I often oven roast the tomatoes but I had access to my dear friend’s dehydrator and took advantage of it. The process took several hours and resulted in wonderful dried tomatoes. I followed the directions below to preserve the dried tomatoes with olive oil, fresh basil, garlic, oregano, salt. The result was delicious seasoned, dried tomatoes for pizza, chicken, and other dishes.

Title

INGREDIENTS:
  • 3-4 cups of olive oil depending on the size of canning jar
  • Fresh basil (you’ll need a good amount of leaves to include in each layer, more on this below)
  • 4-5 cloves of minced garlic
  • ½ cup of dried oregano
  • Kosher salt
  • 3-5 pounds of sun dried tomatoes (try and find the imported variety; here’s a link to some organic sun dried tomatoes just in case you can’t get them from Italy) (Note: I used my Sungold tomatoes from my garden)
DIRECTIONS:
  1. Note: I used a dehyrator to first dry the Sungold tomatoes from my garden. It took several hours and did a great job.
  2. Start by finding a large, wide mouth, mason jar; pint size is fine, but if you can find larger jars they’ll store more tomatoes. Wash your mason jar very well and you can even go as far as sterilizing the jar. Moreover, it’s vital that your hands and any other tool used for the process are exceptionally clean.
  3. Next, begin layering your unseasoned sun dried tomatoes in the jar in the following order: 1. layer of tomatoes, 2. sprinkle of kosher salt, 3. garlic, 4. pinch of dried oregano, 4. layer of fresh basil leaves
  4. Repeat the above layering process until you’re nearly at the top of the jar (don’t over stuff the jar because your last step includes filling the jar with olive oil).
  5. When you’re finished with each layer push down with a flat object to compress the ingredients.
  6. Finally, fill the jar with olive oil, making sure that the tomatoes are completely submerged (note: the oil will need some time to settle so make sure all of the tomatoes are covered).
  7. Screw on the lid tightly and store the jar in a cool, dark, closet or cupboard.
  8. You’ll need to let the tomatoes sit 6-8 days before consuming them (the oil needs to soften the tomatoes and you also need to let the garlic, basil, and oregano do it’s thing).
  9. Note: I refrigerated the tomatoes to make sure they would not spoil!

Note and Disclaimer (viz a viz Clostridium Botulinum) It’s vital when you cure vegetables in olive oil that you thoroughly clean the jar itself as well as all the ingredients and utensils used in the preparation. My family has been curing and pickling vegetables (as well as tomatoes for tomato sauce) for well over 50 years and we haven’t had any health issues. Although our family has been doing this for many years without incident, there aren’t good studies establishing this practice as safe. Many food safety authorities advise against preserving tomatoes and garlic in oil due the risk of bacterial contamination and proliferation of spores, especially clostridium botulinum, which could be fatal.

Recipe adapted from Scordo.com

New Favorite · Vegan · Vegetables · Vegetarian

Roasted Cauliflower with Pine Nuts and Raisins

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Cauliflower is a vegetable I has grown to enjoy, raw and roasted.  I’ve roasted cauliflower with or without broccoli and other vegetables dozens of time, drizzled with olive oil and kosher salt.  Adding toasted pine nuts and raisins was a delicious treat! I chose to roast flowerettes vs. cauliflower steaks.  Either way, it’s delicious!

The recipe could easily be adapted to Vegan by substituting olive oil for the butter.  I used traditional raisins and dried parsley and, in the future, I plan to try the recipe with Craisins or dried cherries instead of raisins.  Play with it…Make it your own… Enjoy!

ROASTED CAULIFLOWER WITH PINE NUTS & RAISINS

2 heads cauliflower
Extra-virgin olive oil, for drizzling
Kosher salt & freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon unsalted butter
1/4 cup fresh parsley, torn

  • Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
  • Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
  • Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

Recipe from Valerie Bertinelli/Food Network 

Family Favorites · Garden · Salads · Vegan · Vegetarian

Panzanella

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Panzanella, or panmolle, is a Tuscan chopped salad of soaked stale bread, onions and tomatoes.  It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy (per Wikipedia).  The first time I had this salad, about 10 years ago, I fell in love.

It’s a scrumptious salad, any time of the year, but especially when I have fresh tomatoes from my garden.  Fresh, flavorful and healthy!

PANZANELLA

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1 inch cubes
1 cucumber, unpeeled, seeded, and sliced into 1/2 inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 large, fresh basil leaves
3 tablespoons capers, drained

VINAIGRETTE:

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

  • Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  • For the vinaigrette, whisk all the ingredients together.
  • In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers.  Add the bread cubes and toss with the vinaigrette.  Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Recipe from Food Network, Barefoot Contessa

Garden · New Favorite · Vegetables

Beet Greens with Pine Nuts

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In 2020 I planted golden beets for the first time in my garden.  I love a fresh beet and goat cheese salad but the big surprise for me was how delicious beet greens are.

My friend, Jan, told me about a Swiss Chard with Tahini recipe, referenced below, which I adapted to use with beet greens, minus the extra sauce.  I made it several times last year and will be making it every year that I grow beets or can purchase beets with greens.  Out of this world!

BEET GREENS WITH PINE NUTS

2 3/4 lb. beet greens or Swiss Chard
2.5 tbsp. unsalted butter and 2 tbsp. olive oil
scant 5 tbsp. pine nuts
2 small cloves garlic, sliced very thin
1/4 cup dry white wine
sweet paprika, to garnish (optional)
salt and pepper

  • Clean the beet greens or Swiss Chard. Chop into strips.
  • Put half of the butter and the 2 tablespoons of olive oil in the large frying pan and place over medium heat.  Once hot, add the pine nuts and toss them in the pan until golden, about 2 minutes.  Using a slotted spoon, remove them from the pan.
  • Throw in the garlic.  Cook for about a minutes until it starts to become golden
  • Carefully pour in the wine. Leave for a minute or less, until it reduces to about one third.  Add the chopped beet greens and the rest of the butter and cook for 2-5 minutes, until the beet greens are wilted.
  • Season with salt and black pepper. Divide the greens among the individual serving bowls, and scatter with pine nuts.  Drizzle with additional olive oil and paprika, if you desire.

Adapted from Jerusalem Cookbook 

Full recipe for Swiss Chard with Tahini, Yogurt & Buttered Pine Nuts from the Dallas News

Appetizers · Family Favorites · Garden

Mediterranean Feta Dip

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Mediterranean Food is so fresh and delicious.  Daughter, Sarah, has made this recipe many times with rave reviews.  I decided to make it but add diced cucumber, making this more like a Greed Salad.  Using fresh Feta cheese, in block form, allows the cheese to absorb the olive oil and seasoning.  My family agrees that the cucumber takes this dip to a new level.  If you like Greek olives, you could add those as well.  I served with Stacy’s Simply Naked Pita Chips.  Scrumptious!

MEDITERRANEAN FETA DIP

1/3 cup olive oil
3 Roma tomatoes, seeded and diced
4-5 green onions, sliced thinly
1/2 diced English cucumber
8 ounces feta cheese, crumbled (I used fresh block Feta)
2-3 teaspoons Cavender’s Greek seasoning
fresh baguette, sliced thinly or Pita chips
optional balsamic vinegar

  • On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
  • Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste.
  • With a spoon carefully combine the ingredients. We found that we like a little drizzle of balsamic vinegar on top. If desired, drizzle a little balsamic on top.
  • Serve with warm sliced baguettes for scooping up the dip.

Recipe modified from the-girl-who-ate-everything.com

 

Book Club · Gluten Free · New Favorite · Vegan · Vegetables · Vegetarian

Garlic Roasted Green Beans with Shallots & Almonds

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I was craving green beans and our book club was meeting to discuss ‘Gone Girl’ by Gillian Flynn. Our hostess served Tom Yum Koong Soup, favored by one of the characters in the book when fighting off a cold.  Others brought bar food and I brought green beans…never mentioned in the book but satisfied my craving.

This is a simple and absolutely delicious recipe. I’ll be making it again, and again, and again.

GARLIC ROASTED GREEN BEANS WITH SHALLOTS & ALMONDS

2 lb. fresh green beans
5-6 shallots, peeled, and cut into thin slivers
5 large cloves garlic, peeled and cut into thin slices
3 T olive oil
1 tsp. salt (or more to taste)
fresh ground black pepper
1/4 cup flat leaf parsley, very finely chopped
1/2 cup almonds, sliced or chopped
1 tsp. lemon zest

  • Preheat oven to 450 F.
  • Trim ends from green beans. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt & pepper, parsley, almonds and lemon zest. Toss until ingredients are well coated with oil.
  • Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I used parchment paper for roasting vegetables and the results are great).  Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.

Recipe adapted from KalynsKitchen.com

 

Czech Heritage and Dishes · Gluten Free · New Traditions · Vegan · Vegetarian

Roasted Cabbage Slices

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Several weeks ago a Facebook friend shared a recipe for roasted cabbage and I meant to copy or print it.  Short story, short…I forgot.  This week I was in the mood for roasted cabbage and…no recipe. After a quick Google search, I found a similar recipe from Martha Stewart for Roasted Cabbage Wedges.

The recipe calls for caraway OR fennel seeds and I AM a caraway seed lover but decided to do a few of both. The fennel seeds won, hands down!  The fennel gives a nice touch to the roasted cabbage where I didn’t feel the caraway enhanced the flavor. My Czech ancestors would probably roll over in their graves if they heard me admit that!

Great recipe to pair with pork, Bratwurst or for a vegan dish.

ROASTED CABBAGE SLICES

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage cut into 1 inch slices
Coarse salt and pepper
1 teaspoon caraway or fennel seeds

  • Preheat oven to 400 degrees.
  • Brush a rimmed baking sheet with 1 tablespoon of extra-virgin olive oil.
  • Place 1 medium head green cabbage cut into 1 inch slices, in a single layer on the baking sheet.  Brush the cabbage slices with 2 tablespoons oil.
  • Season with coarse salt and pepper, then sprinkle with caraway or fennel seeds.
  • Roast until cabbage is tender and edges are golden, 40-45 minutes.

Recipe slightly adapted from Martha Stewart Living

Garden · Vegetarian

Zucchini…today it’s a boat!

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Zucchini is the vegetable that keeps on giving, except in my garden.  Daughter Megan has several plants and shares the wealth with family and friends.

Zucchini
Zucchini (Photo credit: Farmanac)

Zucchini can be a blessing or a curse.  I’ve read a quote online that supposedly came from Garrison Keillor that made me laugh.  ‘July is the only time of year when country people lock our cars in the church parking lot, so people don’t put squash on the front seat.’

We’ll be wishing for garden fresh zucchini this winter so we’ll, again, get creative with the zucchini recipes.

ZUCCHINI BOATS

3 small (or 2 medium) zucchini
Cherry or Sun Gold tomatoes (sliced in half)
Olive oil
salt and pepper
Bread crumbs (plain or seasoned)
Mozzarella cheese

  • Preheat oven to 350 degrees. Slice the zucchini in half lengthwise and slice a bit off the back side so the zucchini will lie flat on the baking pan.  Scoop out the centers of the zucchini halves with a spoon.
  • Brush the surface of each zucchini half with olive oil.  Sprinkle with salt and pepper. Slice tomatoes in half, and arrange them into the grooves.
  • Lightly sprinkle with bread crumbs. Sprinkle with mozzarella cheese or parmesan cheese (or both) and bake for about 30-40 minutes until tender.

  • Optional:  Set your oven to broil, and continue to cook another minute or two until cheese is golden and bubbly.

Recipe adapted from: http://sinfullytempting.com/2013/09/01/zucchini-boats/