Tag Archives: olive oil
Mushroom Stuffed Giant Shell Pasta from food52.com
12 jumbo shell pasta
1 cup cultivated white mushrooms
1 cup chanterelles
1 cup oyster mushrooms
2 onions, separated
2 cloves garlic
A few springs of parsley, as desired
1 chile, seeded
1 tablespoon plus 1 teaspoon olive oil, divided, plus more as needed
Juice of 1/2 lemon, divided
Salt and pepper, to taste
1 cup cream (or a mixture of milk and cream)
1/2 cup grated Parmesan, plus more as desired
Cook the pasta according to the package, but reduce the cooking time by 1 minute so that they are al dente. Preheat the oven to 360º F (160º C).
Meanwhile, clean the mushrooms and peel the garlic and onion. Roughly chop the mushrooms and onions. Finely dice the garlic, parsley, and chile.
Heat a large frying pan over medium-high heat. Once hot, add 1 tablespoon of the olive oil, 1/2 of the onion, and the garlic. Fry for 1 minute. Add the mushrooms, chile, and salt and pepper to taste. Fry for about 5 minutes, stirring occasionally, and add 1/2 of the lemon juice and the parsley. Add more lemon juice if preferred, or discard it (or save the rest for another recipe). Remove the mushroom mixture from the pan and set aside on a plate.
Add the remaining 1 teaspoon of olive oil to the pan and add the other 1/2 of the onion. Fry for 1 minute. Pour in the cream, add salt and pepper to taste, and stir occasionally. Cook for 3 minutes. (If you used milk to dilute the cream, you might want to add a bit of flour or corn starch to make the sauce a bit thicker.)
Meanwhile, fill the al dente shells with the mushroom mix and place in an ovenproof dish. Pour the cream over the shells and sprinkle the Parmesan on top. Place the dish in the oven and bake for about 15 minutes, until the cheese turns golden brown. Serve with a few sprinkles of chopped parsley.
Serves 2 to 4
asparagus-parmesan bake from margaret roach
- Asparagus, en
ough spears to line an oven-proof baking dish thickly, stem ends snapped off - Olive oil to coat pan, plus a drizzle for the top
- Chopped parsley (optional)
- 2 -3 eggs, beaten as if to scramble (more will be needed in a larger pan, fewer if a single-serving portion)
- Grated Parmesan cheese
- Preheat oven to 350 degrees F
- Lightly coat an ovenproof dish or baking pan with olive oil
- Wash and snap the woody ends off the asparagus
- Line the pan with the dried-off spears
- Layer chopped parsley to taste on top of spears-I did not use and do not think its needed
- Pour thoroughly beaten eggs over the spears, just enough to cover about two-thirds of their depth; don’t swamp them
- Top with grated Parmesan to taste; drizzle with olive oil and add pepper if desired
- Bake until egg is almost firm
- Finish briefly under the broiler till golden
- To serve, cut between the spears, not across; I like a side of roast potatoes with mine
- note: added sliced roasted fingerling potatoes on top of potatoes, very good
Roasted Broccoli Stuffed Shells from thevintagemixer.com
- 2 brocc
oli crowns - 2 garlic cloves, minced
- 1 tablespoon olive oil
- 24 jumbo pasta shells
- 16 ounces (one container) ricotta cheese
- 1 cup Mozzarella, shredded
- 1/2 cup Parmesan, shredded
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 26 ounces (3 cups) Marinara sauce
To roast the broccoli
- preheat the oven to 375 and line a rimmed baking sheet with foil. Chops the broccoli into bite sized pieces and toss with olive oil and minced garlic. Season with salt and lay flat on the baking sheet. Bake for 25-30 minutes or until slightly brown and crispy.
For the pasta
- Bring a large pot of salted water to a boil. Add in the pasta shells (a few more than 24 incase a few break while cooking). Boil for 8-10 minutes or until slightly soft but with a slight bite. (They will cook more when they are baking).
- While the pasta is cooking, mix together the three cheeses and the salt and cayenne. Once broccoli is done, roughly chop and add this to the cheese.
- Pour 1 cup of the marinara into a rectangular baking dish.
- Once pasta is done, drain the water, reserving 1/2 cup of the pasta water. Fill each shell with cheese and place in the baking dish. Mix together 1 more cup of the marinara with the 1/2 cup of pasta water and pour this over the top of the filled shells.
- Cover with foil and bake for 20 minutes at 350 covered, then, uncover and bake for 5-10 more minutes or until bubbly.
- Serve with remaining 1 cup of marinara sauce.
Linguine with Shrimp Scampi from damndelicious.net and dmv
- 8 ounces linguine
- 1-2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or more, to taste
- 1/4 cup white wine
- 1/4 cup freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- 1/4 cup freshly grated Parmesan
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
- Serve immediately, garnished with Parmesan, if desired.
- NOTES, dmv–brine shrimp with lime or lemon juice, salt and sugar for 45 min. drina and marinate with olive oil, pinch of thyme, pinch or oregano, pinch of red pepper flakes and olive oil. Heat pan add butter, sautee shrimp and marinade for 2 min adding a bit more olive oil. Add drained pasta and cooking liquid to desired consistency. Add parsley and serve with parm cheese.
Chunky Portabella Veggie Burgers
- 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
- 2 cups cooked black beans, rinsed and divided
- 1 cup minced broccoli, fresh only
- 1/2 cup red onion, minced
- 3 XL eggs, beaten
- 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
- 1 Tbl Montreal Steak Seasoning
- 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
- 2 Tbl minced garlic
- 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
- Olive oil
- In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
- Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
- Mix just until coated.
- Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
- Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
- Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
- Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
- Serve with hummus, guacamole or steak sauce
- from the http://www.thekitchenwhisperer.net/
onion crema from chefsteps.com
This onion crema is fabulous. Just delicious. It would be wonderful as a sauce under (or drizzled over) vegetables.
Preheat oven to 400F for about 45 minutes.
Don’t peel, drizzle with a little olive
Terry used 3 onions about the size of a baseball, then added about 1/4 to 1/3 cup olive oil and a good hit of salt to the VitaMix with the onions.
Buzz until very smooth.
Depends on the texture you want.
This is such a good technique Terry’s going to try it with other vegetables.
spaghetti pangrattato with crispy eggs from smittenkitchen.com
Crumbs
2 tablespoon olive oil
1 lg or 2 sm garlic cloves, minced
1/2 cup fresh or stale coarse plain breadcrumbs panko worked great here
Salt and red pepper flakes, to taste
1 teaspoon fresh rosemary, minced
Few fine gratings fresh lemon zest
Crispy Egg
1 glug of olive oil per egg
3 eggs
Salt and pepper
Pasta and Assembly
8 ounces dried spaghetti
1 tablespoon olive oil
2 teaspoons small capers, drained (rinsed if salted), chopped
Handful flat-leaf parsley, chopped
1/3 cup grated Pecorino Romano cheese (optional)
Make crispy crumbs (pangrattato): Heat olive oil in a medium skillet over medium heat. Once hot, add garlic and let sizzle for barely a minute, just until it begins to turn a pale golden color. Add breadcrumbs, salt, pepper, rosemary and lemon zest and reduce heat to low, cooking mixture slowly until all of the crumbs are an even golden color, about 5 minutes. Set aside.
Cook pasta: Bring a large pot of well salted water to a generous boil and cook pasta until al dente about 1 to 2 minutes shy of package directions. Reserve 1/2 cup pasta cooking water before draining pasta.
Meanwhile, make crispy eggs: Wipe out breadcrumbs skillet. Return to stove over high heat and add a generous glug of olive oil per egg. Once hot enough that the oil begins to smoke, add egg(s). They’re going to hiss and splatter so step back as soon as you do. Spoon some of the cooking oil over the eggs, carefully. Season with salt and pepper. In 1 to 2 minutes, the egg(s) will be brown and very crisp underneath and around the edges. Shimmy a thin spatula underneath the egg(s) (a flexible fish spatula works great here), being careful not to break the yolk. If you’re cooking for someone who shouldn’t be eating runny yolks (ahem), you can flip the egg over and cook it for another 30 seconds or so before removing it. Transfer cooked egg(s) to paper towels to drain.
Assemble dish: Once pasta is drained, return it to the empty pot or a large skillet with 1 tablespoon olive oil and a splash or two (or all, if needed to loosen pasta) of reserved cooking water. Over high heat, toss with capers and parsley for 1 minute. Divide among bowls or plates. Sprinkle with Pecorino, if using, then 1/3 of breadcrumb (pangrattato) mixture. Place an egg over each dish, and break up with a fork. Eat immediately. Serves 2, in generous heaps, or 3, petitely
one-pan farro with tomatoes from smittenkitchen.com
2 cups water
1 cup farro
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces tomatoes
1 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving (optional)
Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.
Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Serves: 4 as a side, 2 as a hearty main
Celery Soup- Bon Appetite from Phyllis Keating
1 head celery, stalks chopped, leaves reserved
1 large waxy potato, chopped
1 medium onion, chopped
½ cup (1 stick) unsalted butter
Kosher sal
3 cups low-sodium chicken broth
¼ cup fresh dill
½ cup heavy cream
Flaky sea salt (such as Maldon) and olive oil (for serving)
Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes. Add broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with dill; strain. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil. servings: 4