Tag: olive oil

Fresh Garden Tomatoes with Homemade Pesto
Garden · Vegan · Vegetarian

Fresh Garden Tomatoes with Homemade Pesto

cathysmahaLeave a comment

Continuing on my lazy days of summer postings, let’s talk about tomatoes. Fresh garden tomatoes cannot be compared in any way to the mushy, tasteless tomatoes at the grocery store. Comparing the two is like comparing a beautiful rose to a dandelion. Wonder why that’s the case? Read this great article from the University of Illinois Extension office.

Unfortunately, I have regular visitors to my garden helping themselves to my tomatoes.  The silly bunny (that isn’t afraid of my Golden or Chihuahua) along with the neighborhood Raccoon are creating havoc with the tomatoes.  I find green tomatoes plucked from the vine laying on the ground.  I find large red tomatoes half eaten on the vine.  Have any of you had the same experience? This is the first time in over 20 years that I’ve had to fight for my own tomatoes!

Racoon

Garden Bunny 020-6x9

My tomatoes have been slow to produce this year but I have enjoyed a few fresh tomato salads. This time a juicy sliced tomatoes paired with homemade pesto (basil also from my garden) was the salad du jour.

If you don’t grow your own tomatoes, visit a local Farmer’s Market soon and enjoy the harvest.

English: Photograph of tomatoes on a vegetable...
English: Photograph of tomatoes on a vegetable stall at Borough Market in London, UK (Photo credit: Wikipedia)

For the pesto recipe, reference my posting, Pesto Schmesto.

Family · Garden

Summer Squash Bake

cathysmaha1 Comment

Squash season is here!  While my garden has yet to produce zucchini or yellow squash, my friend Jan has been kind enough to share.  Summer squash baked with onion, peppers drizzled with olive oil, seasoned with herbs and topped with melted Mozzarella is a summer staple.

USDA summer squash

SUMMER SQUASH BAKE

1-2 small to medium sized zucchini, sliced
2 small to medium sized yellow squash, sliced
1 small onion, chopped
1-2 Anaheim or green sweet peppers, chopped
drizzle of olive oil
optional:  diced Japanese eggplant
sprinkle of herbs of choice (I have used thyme, summer savory or this time I used Cantanzo Herbs)
Salt and pepper
Shredded Parmesan Cheese or cheese or choice

  • Preheat oven to 350 degrees.
  • Toss all ingredients, except cheese, and place in greased casserole dish.
  • Top with shredded cheese.
  • Bake 45 minutes or until all ingredients are cooked through.

New Favorite · Skinny · Vegan · Vegetarian

Mediterranean Edamame Salad

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Edamame and Edamame Salad was a new discovery about 4 years ago.  I loved Edamame at our favorite sushi restaurant and I’ve enjoyed Edamame Salad at potlucks but have never made one.  When this recipe popped up in a recent issue of Relish.com it inspired me to try it.  As I mentioned on Tuesday, it paired well with the Yogurt Marinated Chicken.

The salad kept for days and I’ve enjoyed it as an entrée as well.  The Salad would be equally good without the Feta cheese, for those that are following a Vegan diet.

Mediterranean Edamame Salad

Vinaigrette:
1/4 cup white wine vinegar or sherry vinegar
1 garlic clove, minced
2 tablespoons finely chopped fresh oregano
1/4 cup extra-virgin olive oil
1/4 teaspoon salt

Salad:
2 cups cooked, shelled edamame
2/3 cup thinly sliced sun-dried tomatoes
1/4 cup diced red onion
1/2 cup black olives (Kalamata–I used mixed Spanish olives), pitted and halved
1/2 cup crumbled feta cheese
2 cups lettuce or greens

  • To prepare vinaigrette, combine vinegar, garlic and oregano, and mix with a whisk or in the blender.  Slowly add olive oil and mix well.  Add salt and pepper.
  • To prepare salad, combine edamame, tomatoes, onion, olives, feta and vinaigrette. Let marinate 30 minutes (or longer).
  • When ready to serve, toss or serve salad with lettuce or greens.

Courtesy of Get Fresh Memphis; Relish.com

Garden · Vegan · Vegetarian

Braised Kale…surprise from Mother Nature

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Last summer I raised kale in my garden and, unfortunately, the bugs LOVED it. I decided not to plant Kale again this year but Mother Nature took a different turn. Several volunteer kale plants popped up in my garden and it was beautiful and…no bugs!  Mother Nature, are you telling me I need to try Kale again next year?

Recently at our book club potluck, a friend made a delicious collard green dish and this sounded similar.  It is very tasty but next time I would cut back on the crushed pepper. This could easily be vegan by skipping the bacon.

BRAISED KALE

1 tablespoon olive oil
1 1/2 cups thinly sliced onion
1/3 cup thinly sliced garlic
10 cups loosely packed chopped kale (about 2 pounds)
1 cup fat-free lower-sodium chicken broth
1 cup water
3/4 teaspoon crushed red pepper  (too hot for me–I would reduce to 1/4 teaspoon)
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

  • Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook 10 minutes or until golden, stirring frequently.
  • Add kale, broth, 1 cup water, and red pepper; cover and bring to a boil.
  • Reduce heat, and simmer 20 minutes. Stir in vinegar, salt, and black pepper.
Recipe from:  My Recipes
New Favorite · Skinny · Vegan · Vegetarian

Wilted Spinach and Pine Nuts

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My vegan menu continues and I wanted to have wilted spinach but with the protein of nuts.  It’s easy to forget how much spinach wilts down when cooking.   I used a 6 ounce box of spinach and the wilted spinach would serve 2 people as a side dish.

Screenshot 2021-09-26 144659

WILTED SPINACH AND PINE NUTS

1 large bunch spinach, about 12 cups leaves
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
Ground black pepper
1 tablespoon pine nuts, toasted

  • Sort through spinach, discarding stems and bruised or yellow leaves. Wash spinach in plenty of cold water; if it’s sandy, wash a second time, then spin dry.

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  • Heat oil in a large sauté pan over medium-high heat.
  • Add garlic and lemon juice and sauté for 1 minute.
  • Turn the heat to high and add the spinach, 1/4 teaspoon salt and a few pinches of pepper. Wilt the spinach, tossing with tongs to coat the leaves with the hot oil and garlic. (The water left on the leaves after washing will help it to wilt quickly.)
  • Toss in the pine nuts and add salt and pepper to taste. Serve immediately.

Recipe from:  Whole Foods website

New Favorite · Vegan · Vegetarian

Lemon Asparagus…Springtime treat!

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What is spring without fresh asparagus?  Asparagus and fresh lemon and a drizzle of good olive oil and, voila, you have lemon asparagus!

Healthy, easy, yummy!

LEMON ASPARAGUS

One pound fresh asparagus
One lemon
2 Tbsp olive oil
sprinkle of sea salt

  • Thinly slice the lemon.  Arrange in one flat layer on a baking sheet.
  • Toss the asparagus with the olive oil until evenly coated.
  • Arrange asparagus over the lemon slices.  Sprinkle with salt.
  • Broil for approx 6 minutes (in our oven) or until asparagus spears get a few browned and crispy areas.

Recipe from two-tarts.com

New Favorite · Vegetarian

Caprese Pasta…OMG!

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Caprese Pasta? With smoked mozzarella? OMG…I had to try this recipe found on Iowa Girl Eats. I rarely eat wheat pasta but this was worth the splurge!

CAPRESE PASTA

Serves 2-3

8 oz. bow tie pasta (or pasta of choice)
2 tablespoons olive oil
2 cups sungold (cherry) tomatoes, halved
salt & pepper
2 tablespoons pesto (reference Pesto recipe or purchase)
1 cup cubed smoked mozzarella cheese (or mini mozzarella balls)
extra basil leaves for garnish

  • Prepare pesto and set aside. Cook pasta in salted, boiling water until just under al dente then drain and set aside. Place an oven rack to the very top, then preheat broiler.
  • Heat oil in a large, oven-safe skillet over medium-high heat. Add cherry tomatoes, season with salt and pepper, then toss and cook for 30 seconds.
  • Add cooked pasta and pesto then toss to combine. Sprinkle mozzarella cheese on top then place skillet under the broiler until cheese melts. Using a pot holder, remove skillet from oven then sprinkle with fresh basil leaves and fresh cracked pepper. Serve immediately.

Slightly adapted from Alexandra Cooks; and Iowa Girl Eats

New Favorite · Skinny · Vegetarian

Asparagus with Cranberries and Pine Nuts

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My first recollection of asparagus was slimy canned asparagus served with school lunches.  Yuck!  My Mother would occasionally gather wild asparagus in the spring, but it was not a regular visitor to our home dinner table.

As an adult, I’ve learned to love asparagus and the many ways it can be prepared. I ran across this recipe AND I had all of the ingredients.  This recipe is so simple and quite elegant.  Tonight I paired it with salmon, always a wonderful combination.

Next time I try this recipe, I may use chopped pecans for a little different twist.

ASPARAUS WITH CRAISINS AND PINE NUTS

1 bunch asparagus
3 tablespoons olive oil
1/3 cup pine nuts
1/3 up dried cranberries (Craisins)
pinch of salt

  • Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
  • Heat the olive oil in a skillet over medium heat.
  • Stir in the pine nuts, cranberries, and salt.
  • Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes.
  • Remove from heat and set aside.
  • Add the asparagus spears to the skillet and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes.
  • Serve on a platter and top with the cranberries and pine nut mixture.

Adapated from allrecipes.com, Asparagus with Cranberries and Pine Nuts

 

New Favorite

Stuffed Portobello Mushrooms…Filet Mignon of Mushrooms

cathysmahaLeave a comment

Portobello Mushrooms are an adult favorite. I enjoyed button mushrooms and morels growing up but the Portobello Mushroom is my Filet Mignon of mushrooms. They are so hearty and delicious I use them as my entrée. This is just one of many ways to cook them. Experiment with your favorite ingredients!

STUFFED PORTOBELLO MUSHROOMS

4 large portobello mushroom caps
Baby Spinach
Grated/crumbled goat cheese
Garlic Salt
Grated Parmesan Cheese
1-2 tablespoon olive oil

  • Preheat oven to 350 degrees.
  • Rinse mushroom caps under cold water and pat dry.
  • Brush mushroom caps lightly with olive oil, and place on a baking sheet cap side down. Sprinkle with garlic salt.
  • Put crumbled goat cheese in mushroom cap.  Top with a handful of baby spinach.
  • Sprinkle with Parmesan cheese.
  • Bake at 350 for 30 minutes, or until the mushroom is cooked, cheese has melted, and the spinach is wilted.
Czech Heritage and Dishes · Family Favorites · My Roots

Roasted Pork Loin … Savory Deliciousness!

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Roast Pork was a staple on the farm, most often served with mashed potatoes, gravy and our beloved sauerkraut.  I don’t make it as often any more, but thoroughly enjoyed roasting this beautiful pork loin, prepared with olive oil and Bohemian Forest Rub from our local spice shop, Savory Seasonings.

SAVORY ROAST PORK LOIN

4-5 pound pork loin
olive oil
garlic salt
Bohemian Forest Rub (Savory Seasonings) or rub or choice

Pork Loin ready for the oven

  • Preheat oven to 325 degrees.
  • Rub Pork Loin with Seasoning.
  • Roast pork, uncovered, for 3 hours or until internal temperature is at 180 degrees.
  • Let roast sit for 10-20 minutes before slicing.