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Cooking, Recipe and Food Blog

Tapenade

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Tapenade is a delicious dip which is also used to liven up other dishes. For this recipe we used basil, but others use parsley. Some people also season it with salt and ground pepper, which for me is not necessary because the anchovies add some saltiness to it.

 

Makes 1-1/2 Cups

Ingredients:

1/2 pound pitted mixed olives

2 anchovy fillets, rinsed

3 cloves garlic, minced

2 tablespoons capers

2 to 3 fresh basil leaves

1 tablespoon freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

 

Rinse the olives in cool water and place them in a food processor. Add the anchovy fillets, minced garlic, capers, basil leaves, lemon juice and olive oil. Process it for thirty seconds and then scrape the sides of the food processor bowl. Continue to process for another minute or two until the mixture forms a consistent paste mixture. Transfer it to a bowl and serve or store it in a sealed jar or container and refrigerate.

 

*Based on Alton Brown’s recipe from the Food Network

 

Image from: giffconstable

Quick and Easy Greek Pasta

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Quick and easy Greek pasta is a delectable recipe which you can prepare in minutes. Use any type of pasta if desired. I prefer using white wine instead of vinegar because of its aromatic flavor. I also like the way it enhances the taste of the tomatoes. Chili flakes or chili oil are great additions which can liven up the dish even more.

Serves 4

Ingredients:

1  8 oz. package spaghetti

1 10 oz. bag fresh spinach

1 small head of cabbage, quartered

1 8 oz. pack sliced fresh mushrooms

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

2 14.5 oz. cans diced tomatoes

1/4 cup chopped fresh basil

1 tablespoon chopped fresh parsley

1 6 oz. can sliced black olives, drained

Extra-virgin olive oil, or as needed

2 ounces crumbled feta cheese

Salt and freshly ground black pepper to taste

Crumbled feta cheese, for garnish

Fresh basil leaves, for garnish

 

Cook the pasta in a large pot of salted boiling water until it is al dente or according to package instructions. Drain and set aside.

In a large saucepan, heat the 1/4 cup of olive oil over medium flame. Cook the spinach and mushrooms in hot oil for ten minutes or until they give off moisture.  Add the red wine vinegar and the balsamic vinegar. Set the flame to high and bring it to a boil. Stir in the tomatoes, basil, parsley and black olives into the boiling vegetable and vinegar mixture.  Reduce the heat to low and simmer it for another 10 minutes or until all the flavors come together. Stir occasionally.

Add the cooked pasta to the tomato and herb mixture and gently toss to coat the pasta. Continue to simmer it for another ten minutes or until the flavors bend together. Season it with salt and freshly ground black pepper. Drizzle more olive oil if desired. Stir in the 2 ounces of feta cheese. Divide the pasta among individual plates or place it on a serving platter. Sprinkle some feta cheese over the plated pasta and garnish with basil leaves. Serve immediately with garlic bread.

 

Image from: little blue hen

Ensaladilla Rusa

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Ensaladilla rusa or Spanish potato salad is common in tapas bars. It is a delicious appetizer or side dish with a mix of flavors. The capers and anchovy-stuffed olives add an interesting bite of saltiness.  Eat it alongside ham, chicken or other meats.  This yummy recipe is great for sharing during parties and other gatherings.

 

Serves 4

Ingredients:

3 medium sized potatoes

1 large carrot, diced

5 tablespoons shelled green peas

2/3 cup green beans

1/2 medium onion, chopped

1 small red bell pepper, sliced into strips

4 cocktail gherkins, sliced

2 tablespoons baby capers

12 anchovy-stuffed olives

2 hard-boiled eggs, sliced thinly

1 teaspoon chopped fresh parsley

2/3 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Freshly ground black pepper, to taste

Sliced red bell pepper for garnish

 

Fill half of a small pot with lightly salted water. Place it over high heat. Add the potatoes and carrots. Bring it to a boil. Reduce the heat to low and let it simmer for 6-8 minutes or until the vegetables are almost tender. Add the peas. Cook it for 2-3 minutes or until soft. Drain the vegetables well.

Place the vegetables to a medium sized bowl. Add the onions, bell pepper, gherkins, capers, and egg.

Combine the mayonnaise, lemon juice and mustard in a small bowl. Mix well. Add this mixture into the bowl with vegetables. Sprinkle it with chopped parsley. Gently toss until the vegetables are coated with the dressing. Season it with ground black pepper. Add some salt if desired. Refrigerate for at least an hour.

Transfer the ensaladilla to individual bowls or shape it as desired. Garnish with red bell peppers and stuffed olives. Serve chilled or at room temperature.

 

Photo Courtesy Of:  clubthermomix

 

 

Greek Chicken

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Chicken is one of the best meats to use because they absorb flavors easily. This tasty Mediterranean dish is so good it totally melts in your mouth. All you have to do is combine all the ingredients, bake it and voila! You have a wonderful dish that is perfect for parties or family dinners.

 

Ingredients:

750g marble potatoes or medium sized potatoes, quartered

8 chicken thighs

2 teaspoon sweet paprika

2 Spanish onions, quartered

1 red bell pepper, seeded and cut into strips

1 yellow bell pepper, seeded and cut into strips

3 garlic cloves, crushed

3 tablespoons olive oil

1 tablespoon chopped fresh oregano

400g can diced tomatoes or fresh tomatoes, seeded and diced

12 black olives

Chopped flat-leaf parsley, to serve

1 cup crumbled feta cheese, to serve

Salt to taste

 

Preheat oven to 200C.

Dry the chicken using paper towels and place them on a lightly greased baking dish. Add the potatoes, onions, tomatoes and red bell pepper. Sprinkle with paprika, salt, oregano and garlic. After, drizzle it with olive oil. Bake for 15-20 minutes or until the chicken and potatoes are done. Baste chicken with the drippings.  Top with olives, feta and parsley before serving.

 

Photo Courtesy Of:  russelljsmith

 

Griddled Tuna with Citrus New Potatoes

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Served with New Potatoes, Black Olives, Capers, Lemon and Parsley, this dish is great. It’s so healthy, light and tasty, and is very easy to make – great for a treat after a hard day at work.

Griddled Tuna

To Serve 2
100g Baby New Potatoes
2tsp Capers
2tbsp Black Olives, halved and pitted
1 ½ Lemons
50ml Extra Virgin Olive Oil, plus extra for drizzling
150g Tuna Loin
Maldon Sea Salt and Freshly Ground Black Pepper
1 1/2bunches Flat Leaf Parsley, chopped

1. Cook the New Potatoes in boiling salted water until they are tender and then drain well.
2. Add the Capers, Olives, the Zest and Juice of One Lemon and the Olive Oil to the warm Potatoes, then leave to marinade for as long as possible – if you have the time, leave it covered in the fridge overnight to really bring out the range of flavours
3. Heat a Griddle Pan until it is red hot. Drizzle the Tuna Loin with Oil, the season with Salt. Carefully place the Tuna Loin on the Griddle Pan and cook for two minutes on each side to have it rare. For a more cooked Tuna Steak, leave it on for a minute longer.
4. When cooked squeeze over the juice of the Half of a Lemon that is left, and remove from the Griddle pan.
5. Stir the Parsley into the Potatoes, then season to taste. Slice the Tuna in half, then serve on top of the Boiled New Potatoes, drizzled with a little Extra Virgin Olive Oil.

Photo Courtesy of: rjw1

Penne Puttanesca

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Some say that its name means ‘out of nothing’ because it is made with leftover ingredients. Puttanesca is a simple dish that is easy to prepare. It is salty, tangy and somewhat spicy as well. You can add tuna or mushrooms to give the dish more texture.

Ingredients:

4 cloves garlic, chopped

20 large basil leaves, chopped

1 1/2 teaspoon salt

1/2 teaspoon black pepper

1 (32-ounce) can chunky style crushed tomatoes

1 (14.5-ounce) can diced tomatoes, drained

1/4 cup olive oil

2 tablespoons cooking oil

2 tablespoons parsley, chopped

1/4 cup anchovies, coarsely chopped

1/2 teaspoon red chili flakes

1/4 cup capers, drained

1 cup pitted Kalamata olives

1 lb penne pasta

1/4 cup Parmesan cheese

In a pot, boil 6 quarts of water. Add cooking oil and 1 teaspoon of salt. Drop the penne into the pot of water and cook according to package instructions. Make sure that it is tender but firm to the bite (al dente). Drain the pasta in a colander and rinse it with cold water. Set aside.

In a saucepan, heat the olive oil under medium heat and sauté the garlic and onions. Cook for 3-5 minutes or until the onions become translucent. Stir in the tomatoes, olives, capers, anchovies and chili flakes. Reduce the heat to low and let it simmer for 20-30 minutes or until the tomatoes are tender. Add the basil and season the sauce with salt and pepper.

In a bowl, combine the penne and the sauce; mix well. Sprinkle with Parmesan and parsley before serving.

Photo Courtesy Of: larryjh1234