Tag Archives: olive oil

Grilled Portobellos mushrooms with tomato and fresh mozzarella salad Giada

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3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves

Prepare the grill (medium-high heat).

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

Pasta with Sun-Dried Tomatoes — Ina

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  • 1/2 pound fusilli (spirals) pasta
  • Kosher salt
  • Olive oil
  • 1 pound ripe tomatoes, medium-diced
  • 3/4 cup good black olives, such as kalamata, pitted and diced
  • 1 pound fresh mozzarella, medium-diced
  • 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

  • 5 sun-dried tomatoes in oil, drained
  • 2 tablespoons red wine vinegar
  • 6 tablespoons good olive oil
  • 1 garlic clove, diced
  • 1 teaspoon capers, drained
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan
  • 1 cup packed basil leaves, julienned

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Pasta, Pesto, and Peas — Ina

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  • 3/4 pound fusilli pasta
  • 3/4 pound bow tie pasta
  • 1/4 cup good olive oil
  • 1 1/2 cups pesto (packaged or see recipe below)
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/4 cups good mayonnaise
  • 1/2 cup freshly grated Parmesan
  • 1 1/2 cups frozen peas, defrosted
  • 1/3 cup pignoli (pine nuts)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper

Directions

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:

  • 1/4 cup walnuts
  • 1/4 cup pignoli (pine nuts)
  • 3 tablespoons chopped garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan

Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups

Linguine with Shrimp Scampi — Ina

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  • Vegetable oil
  • 1 tablespoon kosher salt plus 1 1/2 teaspoons
  • 3/4 pound linguine
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/2 lemon, zest grated
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Spiced Lentils and Poached Eggs from Cooking Light

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photo from magazine

Notes from dmv: despite following the directions my cooked lentils were mushy so I decided to serve them over rice and omit the eggs.  Also served with jarred cilantro chutney rather than fresh.  This simple dish was delicious.  Recipe is from one of favorite blogs: http://www.thebittenword.com/

1 cup dried small red lentils
3 cups water
1 bay leaf
2 teaspoons olive oil
1 cup chopped onion–used less
1 cup chopped tomato
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 tablespoon white vinegar
4 large eggs
1/4 teaspoon freshly ground black pepper
1/4 cup plain low-fat Greek yogurt
2 tablespoons chopped fresh cilantro

Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.

Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.

Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper. Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro.

mushroom barley soup — allrecipes.com

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  • 2-3 tbsp olive oil
  • 1 cup chopped onion
  • 3/4 cup diced carrots
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 pound sliced fresh mushrooms
  • 6 cups veggie broth
  • 3/4 cup barley
  • 1 tsp thyme
  • salt and pepper to taste
  • chopped parsley 2-3 tbsp
 Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth, thyme a bit parsley and barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving. Garnish with chopped parsley.

Massaged Kale Salad – Aarti Sequeira, 2010

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If using baby or tender kale DO NOT massage it as it will disappear to nothing
1 bunch kale (black kale is especially good), stalks removed and
discarded, leaves thinly sliced

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt

2 teaspoons honey

Freshly ground black pepper

1 mango, diced small (about 1 cup)

Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.  Pour the dressing over the kale, and add the mango and pepitas. Toss and serve. Serves 4

Refried Bean Soup — Southern Living

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1 small onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 (16 oz) can refried beans
1 (16 oz) can diced tomatoes, undrained
1 (10 oz) can diced tomatoes and green chiles, undrained (rotel)
1 (14 1/2 oz) can ready-to-serve chicken broth
2 tablespoons chopped fresh cilantro (optional)
6 corn tortillas
8 oz shredded Monterey Jack cheese (2 cups)
1 (8 oz) carton sour cream
guacamole

Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender.

Add beans and next 3 ingredients, stirring until smooth; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cilantro, if desired.

Cut tortillas into thin strips; spread in a single layer on a baking sheet.

Bake at 350 degrees for 15 minutes. Cool.

Ladle soup into individual soup bowls; top with tortilla strips, cheese, sour cream and guacamole. Serve immediately. Makes 7 cups

washington post spaghetti sauce

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Andrea’s All-Purpose, All-Natural, Thick ‘n’ Tasty Tomato Sauce
The Washington Post, August 13, 2008

2008 Top Tomato Recipe Contest winner

* Course: Condiment
* Features: Meatless

Summary:

A bounty of overripe, bargain-priced tomatoes at her local grocery store prompted Reston resident Andrea Okwesa to come up with this recipe. The sauce is chunky and luscious, with lots of sauteed onion.

Makes about 2 quarts
Ingredients:

* 1/2 cup extra-virgin olive oil
* 2 large red onions, cut in half, then cut into 1/4-inch slices
* 6 medium cloves garlic, minced
* 5 pounds very ripe, but not soft, unbruised tomatoes (vine-ripened and plum varieties or a combination), washed, cored and cut into 1/2-inch to 1-inch chunks, with juices
* Leaves from 10 stems basil, stacked, rolled tightly and cut crosswise into thin strips (chiffonade)
* Leaves from 8 sprigs oregano, finely chopped
* Leaves from 8 sprigs cilantro, finely chopped
* Leaves from 8 sprigs marjoram, finely chopped
* 1 teaspoon sea salt
* 1 teaspoon freshly ground black pepper

Directions:

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until the oil shimmers.
Add the onion and garlic, stirring to combine; cook for 10 to 15 minutes, stirring occasionally, until they have softened and start to caramelize.

Add the tomatoes and mix well to incorporate, then add the herbs. Stir to combine, and cook for a few minutes until the mixture starts to bubble. Then reduce the heat to medium-low and cook for about 1 hour and 45 minutes, until a thick sauce has formed. When the sauce is almost done, season with salt and pepper.

Transfer to containers, preferably glass, to cool, then cover and refrigerate for up to 1 week; or place in freezer-safe containers and freeze for up to 3 months.