Ingredients Archives: olive oil

Lebanese Lemon-Parsley Bean Salad

Lebanese Lemon-Parsley Bean Salad
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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!
Servings Prep Time
6 cups 15 minutes
Servings Prep Time
6 cups 15 minutes
Lebanese Lemon-Parsley Bean Salad
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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!
Servings Prep Time
6 cups 15 minutes
Servings Prep Time
6 cups 15 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. 1) In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint). 2) Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. 3) Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.
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Chickpea Salad with Red Onion and Tomato

Chickpea Salad with Red Onion and Tomato
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A good chickpea salad, that is low-fat and high in protein
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Chickpea Salad with Red Onion and Tomato
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A good chickpea salad, that is low-fat and high in protein
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Ingredients
Servings: Servings
Units:
Instructions
  1. In a large bowl, combine the chickpeas, red onion, tomatoes, celery, and cilantro,
  2. Mix the garlic, freshly squeezed lemon juice, olive oil, salt, and pepper. Taste then pour over the salad and mix well. Chill for 2 hours before serving.
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Crustless Sweet Corn and Zucchini Pie

Crustless Sweet Corn and Zucchini Pie
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This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Crustless Sweet Corn and Zucchini Pie
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This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat the oven to 375 degrees. Heat the oil in a large, deep skillet over medium-high heat. Add the zucchini and saute. Add bell pepper, then corn to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
  2. Once the mixture has cooled for a few minutes, stir in the cilantro, salt, and cheese. Line a pan with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
Recipe Notes

It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so NBD. I think the moisture could be prevented by just being a little more patient before cutting.

I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.

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Vegetable Tagine

Vegetable Tagine
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Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal.
Servings
6 Servings
Cook Time
45 minutes
Servings
6 Servings
Cook Time
45 minutes
Vegetable Tagine
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Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal.
Servings
6 Servings
Cook Time
45 minutes
Servings
6 Servings
Cook Time
45 minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes. Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron.
  2. Cover and bake until vegetables are tender, 40 to 45 minutes. About 5 minutes before stew is done, stir in chickpeas, olives and prunes. Stir in parsley just before serving.
Recipe Notes

Type of tomatoes used will determine the amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.

Hard root vegetables should be partially cooked.  This recipe works on the stove top, slow cooker and pressure cooker if you adjust your time accordingly.

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Hoisin Shrimp

Hoisin Shrimp
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This simple hoisin shrimp recipe is quick and easy to make, and packed with amazing flavor!
Hoisin Shrimp
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This simple hoisin shrimp recipe is quick and easy to make, and packed with amazing flavor!
Ingredients
Servings:
Units:
Instructions
  1. Combine hoisin sauce, rice wine vinegar and soy sauce in a small mixing bowl. Whisk until combined. Set aside.
  2. Pat shrimp dry with a paper towel. Season shrimp on both sides with salt and pepper.
  3. Heat oil in a large saute pan over medium-high heat. Add half of the shrimp in a single layer. Saute for about 2-3 minutes per side, or until shrimp are cooked through and pink. Use a slotted spoon to transfer cooked shrimp to a separate plate. Repeat with the remaining shrimp.
  4. Once the second batch of shrimp is cooked through, add the first batch of cooked shrimp back to the saute pan, along with the hoisin sauce mixture. Saute together for 1-2 minutes, tossing until the shrimp are evenly coated and the sauce is heated through. Remove from heat and sprinkle shrimp with sesame seeds and green onions. Serve warm over rice, quinoa, noodles, and/or veggies.
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Tomato Watermelon Salad

Tomato Watermelon Salad
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The quintessential summer salad with lots of lycopene. Tomatoes and watermelon are a match made in heaven! Perfect with grilled meat on a hot day! This is best served at room temperature. Dress the salad right before you eat it
Servings Prep Time
12 Servings 15 Minutes
Servings Prep Time
12 Servings 15 Minutes
Tomato Watermelon Salad
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The quintessential summer salad with lots of lycopene. Tomatoes and watermelon are a match made in heaven! Perfect with grilled meat on a hot day! This is best served at room temperature. Dress the salad right before you eat it
Servings Prep Time
12 Servings 15 Minutes
Servings Prep Time
12 Servings 15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Chill Watermelon and Tomatoes in the refrigerator several hours ahead. Gently mix watermelon, tomatoes, mint, onion, and feta cheese in a large bowl. Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.
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Salsa Roja Mexicana

Salsa Roja Mexicana
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Rating: 5
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This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Salsa Roja Mexicana
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Rating: 5
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This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Cups 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Cups
Units:
Instructions
  1. Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil. Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes. Drain, but reserve 1/3 cup of the cooking liquid. Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender. Add garlic; blend until the garlic is finely dispersed throughout the liquid. Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture. Heat the olive oil in the bottom of a sauce pan. Add the chopped onion and saute a couple of minutes. Add the sauce from the blender. Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes. Taste, and add salt if necessary.
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Sake Ginger Glazed Salmon

Sake Ginger Glazed Salmon
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Sake ginger glazed salmon recipe, marinated in a classic Japanese yakitori sauce
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Sake Ginger Glazed Salmon
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Sake ginger glazed salmon recipe, marinated in a classic Japanese yakitori sauce
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Units:
Instructions
  1. 1 Marinate the salmon: Mix the soy sauce, sake, mirin, ginger, garlic, black peppercorns or red pepper flakes and sugar in a medium bowl. Place the salmon fillets in a sturdy freezer bag. Pour the marinade into the freezer bag with the fish. Seal the freezer bag and place in a baking dish (so that if the bag leaks it doesn't get all over your fridge). Place in your refrigerator and chill at least an hour, preferably several hours.
  2. 2 Simmer marinade, reduce by half: Remove the salmon fillets from the marinade. Place the marinade in a small saucepan and heat it until it simmers. Simmer it for several minutes or until the sauce has reduced by half.
  3. 3a Grilling method Brush the grill grates with olive oil; pre-heat your grill to medium heat. Place salmon fillets on a piece of aluminum foil (brushed with olive oil) over the grill grate, skin side down. Brush the salmon with the marinade glaze. Cover the grill. Cook the salmon 6-10 minutes (depending on thickness of the fillets), brushing again with the marinade halfway through the cooking, until the salmon is just barely cooked, and easily flaked with a fork.
  4. 3b Pan frying method Heat a few tablespoons of olive oil in a skillet over medium-high heat. Fry the salmon 3 to 4 minutes per side, basting frequently with the marinade. Serve once the salmon is just barely cooked through and is easily flaked with a fork.
  5. 3c Baking method Preheat oven to 350°F. Line a baking dish with aluminum foil. Brush the top of the foil with olive oil. Place salmon on the foil, skin side down. Brush with marinade. Bake for 10-15 minutes depending on how thick the fillets are, basting frequently with the marinade, until the salmon is barely cooked through and is easily flaked with a fork.
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Roasted Brussels Sprouts with Bacon

Roasted Brussels Sprouts with Bacon
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This recipe for Oven Roasted Brussels Sprouts with Bacon is dedicated to anyone out there who is convinced that they don’t like Brussels sprouts! I’ve been right there with you – convinced myself that Brussels sprouts were one of those vegetables that I didn’t (and couldn’t possibly) like!
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Roasted Brussels Sprouts with Bacon
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This recipe for Oven Roasted Brussels Sprouts with Bacon is dedicated to anyone out there who is convinced that they don’t like Brussels sprouts! I’ve been right there with you – convinced myself that Brussels sprouts were one of those vegetables that I didn’t (and couldn’t possibly) like!
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat oven to 425 degrees F.
  2. Heat oil over medium heat in a roasting pan or large skillet. Add the bacon or pancetta and cook until golden brown and crisp. Remove the bacon or pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved bacon or pancetta.
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Picadillo (Beef) Mexico City Style

Picadillo (Beef) Mexico City Style
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This could be where Sloppy Joes came from! It's a wonderful Mexican recipe that I've served like chili or over a roll or even over cornbread! Total comfort food
Servings Prep Time
5 Servings 15 Minutes
Cook Time
40 Minutes
Servings Prep Time
5 Servings 15 Minutes
Cook Time
40 Minutes
Picadillo (Beef) Mexico City Style
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This could be where Sloppy Joes came from! It's a wonderful Mexican recipe that I've served like chili or over a roll or even over cornbread! Total comfort food
Servings Prep Time
5 Servings 15 Minutes
Cook Time
40 Minutes
Servings Prep Time
5 Servings 15 Minutes
Cook Time
40 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and chopped onion. Cook and stir until no longer pink, preferably brown, about 10 minutes.
  2. Mixe the cans of sauce and chile in a blender. Taste
  3. Drain off some of the greases, Pour in the sauces. Set the heat to low, cover, and simmer for 20 to 30 minutes.
  4. Stir the and simmer uncovered for 5 minutes. Add the frozen peas, stir and turn off the heat. Then serve.
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