Posts Tagged ‘olive oil’

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Baked Sausage and Beans

March 28, 2017

This is a play on hot dogs and beans, but we dressed it up with yummy sausage. It comes together very quickly and makes excellent leftovers.

You will need:

  • 16 oz cherry tomatoes
  • 1 large onion, cut in half and thinly sliced
  • 6 cloves garlic, minced
  • 2 T olive oil
  • 4 T sherry vinegar
  • 2 t dried basil
  • 2 t dried parsley
  • ½ t ground pepper
  • ¼ t salt
  • 1 lb hot Italian sausage (or your favorite sausage), each sausage cut into two pieces
  • 2 cans (15 oz each) low sodium great northern beans, drained and rinsed

Then you will…

  1. Preheat your oven to 375 degrees.
  2. In a large ovenproof Dutch oven, mix together the cherry tomatoes, onion, garlic, olive oil, vinegar, basil, parsley, pepper and salt. (You can also use a 9×13 baking dish).
  3. Mix in the sausage.
  4. Bake 35 minutes, until the sausages are roasted and cooked through. Stir once in the middle of the baking time.
  5. Stir in the beans.
  6. Return to oven and bake for another 5-10 minutes, until the beans are warmed through.
  7. Serve with crusty bread and a fresh salad!

20170314 Sausage Beans 01

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Fig and Pepper Bread

September 28, 2016

I love baking bread. There is  something very satisfying about mixing all the ingredients, kneading them into a smooth dough, and then allowing the bread to slowly fill your house with all sorts of comforting scents. I always have difficulty waiting until fresh bread cools enough to eat. This recipe is no exception. I recommend it warm with some creamy goat cheese, prosciutto and a little honey.

20160816-fig-bread-01

You will need:

  • 2 1/4 t (1 packet) dry yeast
  • 1 1/2 c warm water
  • 3 T olive oil
  • 2 c whole wheat flour
  • 2 1/2 c all-purpose flour
  • 2 t salt
  • 1 1/2 t pepper
  • 2 c coarsely chopped figs (I used a package of dried, but fresh figs would be a light and fresh option)

Then you will…

  1. In a large mixing bowl, combine the yeast and warm water. Allow to proof for at least 5 minutes.
  2. Mix in the olive oil, flours, salt and pepper until the dough starts to come away from the sides.
  3. On a lightly floured surface, knead for 10 minutes until the dough is smooth and elastic.
  4. Oil a large bowl, place the dough inside and turn to coat lightly.
  5. Cover the bowl with a damp towel. Let rise in a warm place until doubled, roughly 1 hour.
  6. Punch the dough down and turn out onto a lightly floured surface.
  7. Gently knead the figs into the dough, a handful at a time to get an even distribution.
  8. Form the dough into a loaf (roughly 10 inches long by 4 inches wide).
  9. Place onto a baking sheet lined with parchment paper.
  10. Slice three lines diagonally into the top.
  11. Allow to rise in a warm place, another 15-30 minutes.
  12. Preheat your oven to 350 degrees.
  13. Bake the bread for 45-55 minutes, or until it is lightly golden and sounds hollow when you tap the bottom.
  14. Remove from the oven and allow to cool on a wire rack.
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Baked Ricotta Parmesan Dip

September 6, 2016

This is an easy to pull together appetizer or party snack. It is deliciously cheesy, and the lemon and herbs help lighten it as a dish. We served it with some grilled bread, but it would just as good with some crackers. Be creative!

You will need:

  • 16 oz ricotta
  • 3 cloves garlic, minced
  • 1 lemon, zested
  • 1/4 c olive oil
  • 1/3 c grated Parmesan
  • 2 T fresh thyme, roughly chopped
  • 2 t fresh rosemary, roughly chopped
  • Pinch of crushed red pepper flakes
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 425 degrees.
  2. In a large mixing bowl, combine all of the ingredients.
  3. Spread into a small baking dish, ideally about 9-inches wide.
  4. Bake for 10 to 15 minutes, or until golden and bubbly.
  5. Allow to cool at least 5 minutes before serving.

20160817 Ricotta 01

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Thyme and Rosemary Roasted Sweet Potato

September 3, 2015

This simple side dish comes has a lot of flavor thanks to lots of herbs and the deliciousness of roasting vegetables in the oven.

You will need:

  • 3 medium sweet potatoes, peeled, quartered and cut into 0.5-inch slices
  • 3 T olive oil
  • 2 T fresh thyme, de-stemmed
  • 2 T fresh rosemary, de-stemmed and roughly chopped
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 1/2 t paprika
  • 1/2 t crushed red chili flakes
  • 1/4 t ground mustard powder
  • 1/4 t salt

20150726 Roast Sweet Potato

Then you will…

  1. Preheat your oven to 450 degrees.
  2. Mix together all of the ingredients.
  3. Spread out in a 9×13 baking dish.
  4. Bake for 20 minutes. Stir and return to the oven.
  5. Bake for another 15 minutes. Stir and return to the oven.
  6. Bake for another 10 minutes. Remove from the oven and stir. The potatoes should be softened and lightly caramelized.
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Slow Cooked Pot Roast with Herbed Tomato-Wine Sauce

June 22, 2015

Slow cooking is a great way to have a lazy dinner. You prep it ahead of time, start the slow cooker in the morning, and have dinner waiting for you that night. This pot roast becomes pull-apart tender with a rich sauce. It is perfect with some roasted potatoes.

You will need:

  • 1/2 c flour
  • 1/2 t ground pepper
  • 1/4 t salt
  • 2-3 lb pot roast, trimmed of excess fat
  • 2 T olive oil
  • 2 c baby carrots
  • 1 large yellow onion, cut into large chunks
  • 2 T unsalted butter
  • 4 cloves garlic, minced
  • 6 oz tomato paste
  • 1 c red wine (optional – if not using, add an extra cup of stock)
  • 3 c low or no sodium beef stock
  • 3 bay leaves
  • 3 T fresh rosemary, chopped
  • 2 T fresh thyme, de-stemmed

Then you will…

  1. On a large plate, mix together 1/4 cup of the flour with the salt and pepper.
  2. Lightly coat the roast with the flour mixture. Shake off any excess.
  3. In a nonstick skillet, heat the olive oil over medium heat.
  4. Sear the pot roast on each side.
  5. Meanwhile, place the carrots and onion in your slow cooker.
  6. Place the pot roast on top of the vegetables.
  7. In the same skillet used to brown the roast, melt the butter.
  8. Whisk in the remaining 1/4 cup of the flour.
  9. Stir in the garlic and tomato paste. Allow to warm up for 1-2 minutes.
  10. Whisk in the wine and allow to simmer for 5 minutes.
  11. Mix in the beef stock.
  12. Stir in the bay leaves, rosemary and thyme.
  13. Allow to simmer until starting to thicken.
  14. Season with salt and pepper.
  15. Pour the gravy over the pot roast.
  16. Cook on LOW for 8 hours.
  17. Shred the pot roast and serve to company!

20150603 Pot Roast

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Patatas Bravas

April 26, 2015

Patatas Bravas is a common bar snack in Spain. It is a dish that mixes crispy potatoes with a spicy tomato sauce. It’s a great snack or side dish!

You will need:

  • 2 lb red-skinned potatoes, quartered into bite-sized pieces
  • Enough boiling water to cover potatoes
  • 4 T olive oil, divided
  • 1/2 t salt
  • 1 t garlic powder
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 t paprika
  • 1/4 – 1/2 t cayenne pepper, as much as you want for spice
  • 1 can (14.5 oz) crushed tomatoes
  • 4 T grated Parmesan (optional)

Then you will…

  1. Soak the potato pieces in the boiling water for 15 minutes.
  2. Preheat the oven to 450 degrees.
  3. Drain and dry the potatoes.
  4. In a medium bowl, mix together 3 tablespoons of the olive oil with the salt and garlic powder. Toss the potatoes in this seasoned mix.
  5. Spread the potatoes on a baking sheet with sides and roast 25-30 minutes until cooked through and golden.
  6. Meanwhile heat the remaining tablespoon of olive oil in a large nonstick skillet over medium heat.
  7. Add the onion and garlic to the skillet. Cook over medium-low heat until the onions are softened, about 10 minutes.
  8. Stir in the paprika and cayenne.
  9. Mix in the crushed tomatoes and bring to a simmer.
  10. Allow to simmer about 15 minutes to slightly reduce. Add additional seasoning to taste.
  11. Transfer potatoes to a serving bowl.
  12. Top with the spicy tomato sauce and the Parmesan (if desired).

20150410 Patatas

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Roasted Chicken and Brussels Sprouts

April 11, 2015

D and I had this for dinner one night recently. We love when we can pull together dinner in one pan, so this was a big hit. We are also big fans of roasted Brussels sprouts. We hope you enjoy this recipe as much as we did.

You will need:

  • 1 lb chicken drumsticks
  • 1/2 t garlic powder
  • 1/4 t paprika
  • 1/2 t salt, divided
  • 1/2 t pepper, divided
  • 1 lb Brussels sprouts, trimmed and cut in half
  • 3 cloves garlic, peeled and thinly sliced
  • 4 T olive oil, divided
  • 1 lemon, zested and juiced
  • 1/3 c chicken stock
  • 1/4 c grated Parmesan cheese

Then you will…

  1. Preheat the oven to 425 degrees.
  2. Pat the chicken dry. Season on both sides with the garlic powder, paprika, 1/4 t of the salt and 1/4 t of the pepper.
  3. Place a 10 to 12-inch cast iron skillet on a burner over medium heat. Add 2 tablespoons of the olive oil.
  4. When hot, place the drumsticks in the skillet.
  5. Allow to brown before flipping over to brown the other side. This should take 5-8 minutes per side.
  6. Meanwhile, in a medium bowl, toss the Brussels sprouts with the remaining 1/4 teaspoon of salt and of pepper and with the sliced garlic.
  7. Add the remaining 2 tablespoons of olive oil and the lemon zest. Stir to mix.
  8. Add the Brussels sprouts into the pan with the chicken. (If your pan is not big enough, don’t worry! Just put the extra in another ovenproof dish and bake separately). Remove the pan from the heat.
  9. Add the lemon juice to the chicken stock and pour into the skillet.
  10. Place the skillet in the oven and bake for 45 minutes or until the chicken is cooked through. You will want to stir the Brussels sprouts every 15 minutes or so.
  11. Sprinkle with the Parmesan and serve!

20150330 Chicken and Sprouts 01

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