Tag Archive: olive oil


 

Serves 2 generously

8 ounces slender asparagus, trimmed and cut into 2-inch pieces
salt and freshly ground black pepper
4 strips bacon
olive oil
juice and zest of 1 lemon
fresh Parmesan, either shaved or grated

8 ounces uncooked pasta, such as fettuccine

1. Bring a large pot of water to boil for the pasta. Before adding pasta, add asparagus and cook for about 2 minutes. Transfer to a bowl with a slotted spoon and set aside. Cook pasta for a little less time than package directions call for, until almost al dente.

2. Meanwhile, lay the bacon in a large cold skillet. Set flame to medium and cook until just crisp, turning occasionally. Transfer to a paper towel-lined plate to drain. Empty bacon grease from skillet, but don’t wipe it clean. Turn off flame if pasta is still cooking. Crumble the bacon.

4. Plate pasta in individual shallow bowls. Top with some Parmesan. Don’t go crazy here – there are plenty of flavors going on. Serve.

 

Source: Christian Monitor

 

 

 

 

chicken-kale-croutons

Courtesy of Real Simple

  • Serves 4
  • Hands-On Time 20 min
  • Total Time 1 hr

INGREDIENTS

  1. pounds bone-in, skin-on chicken pieces
  2. cloves garlic, finely chopped
  3. tablespoons chopped fresh rosemary leaves
  4. tablespoons olive oil
  5. teaspoon finely grated lemon zest plus 2 whole lemons, quartered
  6. kosher salt and black pepper
  7. thick slices country bread, torn into 1- to 2-inch pieces
  8. cups baby kale

DIRECTIONS

  1. Heat oven to 450° F. Toss the chicken, garlic, rosemary, oil, lemon zest, lemon quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet.
  2. Roast, skin-side up, until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) registers 165° F, 35 to 40 minutes. Transfer the chicken and lemons to a serving dish. Reserve the baking sheet.
  3. Toss the bread in the drippings on the reserved baking sheet. Toast until golden brown, 5 to 7 minutes. Add the kale and toss to combine.
  4. Serve the chicken with the kale, croutons, and lemons for squeezing.

NUTRITIONAL INFORMATION

Per Serving

  • Calories 623 calories
  • Fat 30 g
  • Sat Fat 7 g
  • Cholesterol 161 mg
  • Sodium 733 mg
  • Protein 57 g30 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 5 mg
  • Calcium175 mg

Middle Eastern Chicken Kebabs

grilled-chicken-kebabs

Courtesy of  Once Upon a Chef, Jenn Segal

 

 

Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes, plus 8 hours to marinate

Ingredients

  • 1 cup plain whole milk Greek yogurt
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don’t like heat)
  • Zest from one lemon
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1-3/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 garlic cloves, minced
  • 2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces
  • 1 large red onion, cut into wedges
  • Vegetable oil, for greasing the grill

Instructions

  1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

 

 

  1. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You’ll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.

 

  1. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Nutrition Information

  • Per serving (6 servings)
  • Calories:350
  • Fat:15g
  • Saturated fat:3g
  • Carbohydrates:6g
  • Sugar:3g
  • Fiber:1g
  • Protein:41g
  • Sodium:871mg
  • Cholesterol:186mg

Image result for Pictures of Pennsylvania Dutch Shaken Cabbage

 

Photo by RobCardillo.com

 

Yield: 4 to 6 servings

You will need a broad, shallow sauté pan or skillet measuring about 13 to 14 inches in diameter. This will allow for the proper type of evaporation to take place and the vegetables will be more evenly cooked.

¼ cup olive oil or sesame oil

2 large onions cut in half lengthwise,
then sliced paper thin

½ cup diced celery

2 tablespoons coriander seeds

1 teaspoon caraway seeds

8 cups finely shredded cabbage (cut into thin strips
like sauerkraut)

1 cup strained dill pickle juice
or 1/3 to ½ cup herb flavored vinegar

½ cup chopped cilantro (coriander greens)

1½ tablespoons tiny capers

1 cup precooked edamame

Salt and pepper to taste

Heat the oil in the sauté pan. Once it is hot, add the onions, celery, coriander and caraway.

Cover and sweat over a medium-high heat for 5 minutes, and then add the cabbage and ½ cup of water.

Cover and continue sweating the vegetables for another 5 minutes, until cabbage begins to tenderize.

Add the pickle juice or vinegar and stir up the ingredients. Then add the cilantro and capers and the edamame (optional). Cover and heat the mixture for 5 more minutes, adjust seasonings and serve immediately.

Recipe shared from Heirloom.com  and  William Woys Weaver is an internationally known food historian, author, and heirloom gardener living in Devon, Pennsylvania

Source:  Real Simple
fried-chicken-romaine-salad

Photo by Christopher Testani

  • Serves4
  • Hands-On Time 20 min
  • Total Time 40 min

INGREDIENTS

  1. cup panko bread crumbs
  2. tablespoons olive oil
  3. teaspoons seafood seasoning (such as Old Bay)
  4. Kosher salt and black pepper
  5. chicken tenders, patted dry
  6. ¼ cup buttermilk
  7. ¼ grated Parmesan, plus more for serving
  8. teaspoons lemon zest, plus 2 tablespoons fresh lemon juice
  9. romaine hearts, chopped
  10. pint cherry tomatoes, halved or quartered if large
  1. Heat oven to 425° F. Place a rack on a rimmed baking sheet.
  2. Whisk the panko, 2 tablespoons of the oil, the seafood seasoning, and ¾ teaspoon pepper in a small bowl. Dip the chicken in the buttermilk in a bowl, then coat with the panko mixture, pressing gently to help it adhere. Place the chicken on the rack and bake until cooked through, 16 to 20 minutes. Cut into pieces.
  3. Meanwhile, whisk the Parmesan, lemon zest and juice, the remaining 3 tablespoons of olive oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the romaine and tomatoes and toss.
  4. Serve the chicken over the romaine salad with additional Parmesan.

Nutritional values

Per Serving

  • Calories 350 calories
  • Fat 19 g
  • Sat Fat 3.5 g
  • Cholesterol 70 mg
  • Sodium 580 mg
  • Protein 31 g
  • Carbohydrate 16 g
  • Sugar 6 g
  • Fiber 3 g
  • Iron  102 mg
  • Calcium 102 mg

 

Onion, Kale, Chickpea, and Chicken Soup RecipeSource: Cooking Light

Ingredients

1 tablespoon olive oil
1 cup prechopped onion
1/2 cup diagonally cut carrot
1/2 teaspoon crushed red pepper
3/8 teaspoon kosher salt
3 garlic cloves, crushed
2 thyme sprigs
4 cups unsalted chicken stock
1 (15-ounce) can unsalted chickpeas, rinsed and drained
2 cups chopped Lacinato kale
4 ounces shredded skinless, boneless rotisserie chicken thigh
4 ounces shredded skinless, boneless rotisserie chicken breast
1 teaspoon lower-sodium soy sauce

Preparation

1. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through thyme); cook 3 minutes, stirring occasionally. Add stock and chickpeas to pan; bring to a boil. Add kale and chicken to pan; reduce heat, and cook 5 minutes. Stir in soy sauce; discard thyme sprigs.

Nutritional Information

Calories 264
Fat 8.4 g
Satfat 1.6 g
Monofat 4.3 g
Polyfat 1.1 g
Protein 26 g
Carbohydrate 23 g
Fiber 5 g
Cholesterol 62 mg
Iron 2 mg
Sodium 649 mg
Calcium 118 mg
  • Makes: 8 servings
  • Serving Size: 1/8of the stew (approximately 2/3 cup) and 1 biscuit
  • Carb Grams Per Serving: 40

Ingredients

  • 1/2 cup whole grain amaranth
  • Nonstick cooking spray
  • 1 1/2 pounds lean pork shoulder, trimmed of fat and cut into 1-inch pieces
  • 1 teaspoon dried sage, crushed
  • 1 teaspoon olive oil
  • 8 ounces fresh mushrooms, sliced
  • 1 cup chopped onion (1 large)
  • 2 cloves garlic, minced
  • 2 cups cubed sweet potato
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon ground black pepper
  • 1/2 cup light butter

Directions

  1. Place amaranth in a small bowl. Stir in 1 cup boiling water. Cover and let stand for at least 1 hour.
  2. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray. Sprinkle pork with sage and toss to coat. In a large nonstick skillet brown pork in hot oil over medium-high heat. Transfer pork to the prepared baking dish.
  3. Add mushrooms, onion, and garlic to the same skillet. Cook and stir about 5 minutes or until the onion is tender. Stir in sweet potato cubes and 1 cup water. Bring to boiling. In a small bowl stir together 1/4 cup cold water, the cornstarch, and 1/4 teaspoon of the salt; stir into mixture in skillet. Cook and stir until mixture thickens. Pour into baking dish over pork. (Sweet potatoes will not be done yet.) Bake for 30 minutes. Remove from oven. Increase oven temperature to 450 degrees F.
  4. For biscuit topper, in a large bowl combine flour, cornmeal, baking powder, thyme, black pepper, and the remaining 1/4 teaspoon salt. Using a pastry blender, cut in light butter until mixture resembles coarse crumbs. Add soaked amaranth and any liquid remaining in the bowl. Stir until combined.
  5. Using a large spoon, drop biscuit topper into eight mounds (about 1/4 cup each) onto pork stew. Bake for 12 to 15 minutes or until biscuits are browned and a toothpick inserted in the center of a biscuit comes out clean.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 363 cal., 13 g total fat (6 g sat. fat), 66 mg chol., 447 mg sodium, 40 g carb. (3 g fiber, 3 g sugars), 22 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 2.5; Starch (d.e): 2.5

Preparation

Step 1: Prepare the garnish

Preheat oven to 210 ° C (th. 7). Chop the parsley and garlic and mix them with bread crumbs. Wash and cut the tomatoes in half.

Step 2: Tomato Cooking

In a large skillet, heat oil over medium heat. Place the tomatoes cut side against the bottom of the pan and let them caramelise without moving for 4 min. Remove them, turn them and put them in a baking dish next to each other. Pour over the cooking juices from the pan.

 Total time 6 hrs. 15 minutes

Ingredients

  • 14 cup olive oil
  • 2 medium yellow onions, chopped
  • 2 large russet potatoes, peeled and chopped
  • 3 lbs carrots or 15 medium carrots, scrubbed, tops cut off, and chopped
  • 1 -2 small garlic cloves, pressed
  • 12 teaspoon dried thyme
  • 12 teaspoon dried marjoram
  • 4 -6 cups water or 4 -6 cups chicken broth, as needed
  • 2 tablespoons honey
  • 12-1 teaspoon nutmeg, freshly grated
  • sea salt, to taste
  • fresh ground black pepper, to taste

Directions

  1. Heat the oil in a large skillet over medium heat. Add the onions and cook until softened, 6 to 8 menutes, stirring often to cook evenly.
  2. Put the potatoes, carrots, garlic, and herbs in the slow cooker; add the onions and oil, scraping them out of the pan. Add enough of the water or broth to cover everything. Cover and cook on HIGH for 1 hour.
  3. Turn the cooker to LOW and cook until the vegetables are soft, 5 to 7 hours. Puree in batches in a food processor or right in the slow cooker with a handheld immersion blender; the soup will be nice and thick. Stir in the honey and grate the nutmeg right over the crock. Season with salt and pepper. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and enjoy.
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