You will probably notice that most of my recipes use Olive Oil as opposed to other oils, butter or butter substitutes. My reasons : It is a naturally produced oil has as large an amount of monounsaturated. I also use coconut oil but prefer the odorless and tasteless version for cooking.
Studies have shown that people who consumed 25 milliliters (mL) - about 2 tablespoons - of virgin olive oil daily for 1 week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood.
2-3 tablespoons olive oil, 6-8 diced mini or 1 large sweet bell pepper(s), 4-5 diced plum tomatoes, 1 tbspn minced garlic , pepper, parmesean cheese, 1 lb deveined and peeled shrimp
linguini or riceSaute diced peppers in olive oil @ 2-3 mins. , add diced tomatoes (juice and all) and minced garlic, saute 2-3 mins. add shrimp, spices, saute 2-3 mins or until shrimp cooked, serve over rice or linguini, top with parmeasean cheese. Of course, you can always add more garlic if you like.
Saute'd Swiss Chard
10-12 leaves of Swiss Chard washed and coarsly chop, 1 small onion diced, 1 tbspn minced garlic, balsamic vinegar, 2 tbspns olive oil
saute onion in olive oil for @ 2-3 minutes of until very light brown, add yourgarlic and saute for @ 1-2 minutes. Do not let the garlic burn. Add your swiss chard - saute @ another 2 minutes or until chard is semi aldente (almost soft). Remove from heat - add pepper and a dash of balsamic vinegar (1 pinch of sugar is optional to give it a slightly sweeter taste.)
Saute'd Eggplant
1 eggplant diced, 1 cup onions diced, 1 tbspn minced garlic
I prefer to skin my eggplant (optional). Saute onion and eggplant in 2 tbspns of olive oil @ 4-5 mins. add garlic and saute another 2 mins (do not burn garlic).
Sprinkle pepper and parmesean cheese on top. Serve h0t.
Fried Cabbage and Onions
This one is real easy - just slice onions and cabbage julien style and saute' in olive oil, add garlic powder, pepper and salt if desired
Another way to do cabbage and onions is to roast it, simply cut it into quarters or eights (depending on how big it is) top with some fresh garlic and sliced onions, dribble olive oil on top, cover with foil and bake @ 350 for @ 40 mins.
Roasted Cabbage
This is extremely simple and very tasty - wash and quarter cabbage, arrange in baking dish, drizzle with olive oil, pepper, garlic (powder or fresh) cover with foil and bake at 350 for 30-40 minutes.
Herbed Kohlrabi
1 pound kohlrabi, peeled and cubed, (2 1/2 cups)
1 tablespoon butter
2 teaspoon Dijon mustard
1 tablespoon snipped fresh parsley
1/2 teaspoon dried savory, crushed
Steam kohlrabi,in a medium size saucepan, in just enough boiling waterto cover it (about 10 minutes) . Drain well. Add the remaining ingredients. Cook and stir over low heat until kohlrabi is coated.
.
Roasted Tomatillos
In a roasting pan place @ 2 dozen tomatillos sliced in half, add 1-1/2 cups
diced tomatoes, 1/2 onion - diced, chopped garlic (or garlic powder) Salt
Pepper and Savory (can substitute Rosemary) coat with Olive Oil, cover
with foil and roast on 350 for @ 30 mins. Serve over rice.
Squash Casserole
2 med. sliced yellow squash or Zucchini
2 sliced tomatoes
1 sliced onion
1 tbspn.chopped garlic
1 cup shredded cheddar cheese
Brush the bottom of a glass pie plate with olice oil, layer the squash, onion,
garlic and tomatoes, sprinkly top with cheese and bake @350 for approx.
35-40 mins. Serve hot. (I usually sprinkly parmesean cheese and pepper
on top).
Easy Stuffed Peppers
I always use ripe peppers (red, yellow, orange) Cut them length wise and
remove the stem - Stuff with your choice of meat and Spanish or Saffron
rice. Place in a baking pan with some tomato sauce on the bottom - cover
with foil and cook at 350 for @ 35-45 mins. or until peppers are semi soft.
Take foil off, sprinkle some shredded cheddar cheese and spoon some
sauce on top of peppers bake another 10-15 mins. Serve with a dollop
0f sour cream on top .
EGGPLANT MEATBALLS
5-6 eggplant skinned and par- boiled, 1 diced onion (or onion powder), 1 egg, garlic powder, bred crumbs, salt & pepper to taste
Make sure the eggplant is fully drained, mash with a fork, add the rest of the ingredients, Use extra bread crumbs to coat the ball. Saute in olive oil until golden brown.
Warm Cabbage Slaw with Maple-Bacon Dressing
4 slices bacon, cut in half, 1/2 cup apple cider vinegar
1/3 cup maple syrup, 1/2 tspn ground celery seed
1/4 teaspoon black papper, 2 leeks sliced
3 cups shredded green cabbage, 1-1/2 cups shredded red cabbage
2 med., carrots grated
In a large skillet over medium heat, cook bacon until crisp. Transfer to paper towels and discard all but 3 tablespoons fat from skillet. Add vinegar, maple syrup, celery seed, and black pepper. Bring to a boil and cook 1 minute. Pour all but 1 tablespoon warm dressing into a small bowl.
Adjust heat to medium low and add leeks to skillet. Cook until slightly softened -- about 2 minutes. Add green and red cabbage and carrots. Stir in reserved dressing and cook just until vegetables soften -- 3 to 4 minutes. Transfer to serving platter, top with bacon, and serve immediately
Tomato Pie
1 9-inch deep dish pie shell 5 lg. tomatoes, peeled, sliced to about ½" thick 1/2 tsp. salt 1/2 tsp. pepper 3/4 C. grated cheddar cheese 3/4 C. grated mozzarella cheese 3 tsp. dried, or 3 T. fresh chopped basil 1 C. chopped onion 6 strips cooked bacon garlic powder to taste 1 tsp. fresh parsley, chopped 1 C. Hellman's Real Mayonnaise (Do not substitute. It HAS to be Hellman's.)
Bake pie shell for 10 minutes at 375 degrees. Layer tomatoes in shell and sprinkle with salt, pepper, basil, garlic powder, and parsley.
Mix together mayonnaise, cheese and onions. Spread mixture over tomatoes in pie shell. Bake at 350 degrees for 30 minutes until brown and bubbly. Crumble bacon on top. Allow to stand 5 minutes before serving.
Beet Salad
4 large beets - 1/4 cup water - 3 tablespoons balsamic vinegar, 1 tablespoon honey - 1 1/2 teaspoons red wine vinegar , 1/4 teaspoon ground black pepper
1/4 cup chopped sweet onion, 1/4 cup chopped walnuts, 1/3 cup crumbled
blue cheese 2 tablespoons chopped fresh parsley salt to taste
Preheat oven to 400 degrees F (200 degrees C).
Arrange beets in a baking dish and pour in water; cover with aluminum foil. Bake in the preheated oven until beets are tender, about 1 hour. Allow beets to cool overnight; remove outer skin and chop beets into bite size pieces.
Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a bowl. Stir beets, onion, and walnuts into vinegar dressing. Sprinkle with blue cheese, parsley, and salt to serve
Tuscan Kale Penne with Lemon and Parmesan
1 large bunch kale, rinsed and dried 2 medium garlic cloves, peeled 1/2 teaspoon kosher salt, plus more to taste 1/2 cup finely grated parmigano reggiano, plus additional for garnish 6 tablespoons extra-virgin olive oil, plus additional for garnish freshly squeezed juice from 2 lemons (plus extra, for garnish) 1/4 teaspoon red pepper flakes, or to taste freshly ground black pepper to taste 1 16 ounce package whole wheat penne.
. Cook the pasta al dente according to the package directions.
In the meantime, chop the kale into 1/2 inch ribbons and put in a large bowl.
mince the garlic cloves. Sprinkle with 1/4 teaspoon kosher salt and smash into a paste using a fork or the side of a chefs knife. transfer the garlic paste to a small bowl. Add the olive oil, lemon juice, grated parmigiano, red pepper flakes, the remaining 1/4 teaspoon kosher salt, and black pepper to taste. Whisk together until combined.
4. Pour the dressing into the large bowl with the kale and toss well until the kale is thoroughly coated.When the pasta is finished cooking, drain, and let cool for a minute.
Then, add the pasta to the large bowl with the kale salad, tossing well to combine
Zucchini Lasagna
One of the tastiest and easiest dishes, pour a light coating of your favorite sauce in the bottom of a baking dish, add a layer of sliced zucchini, a layer of uncooked, chopped dark/white chicken meat, a few slices of provolone, another layer of sliced zucchini, cover with more sauce, sprinkle parmegiano cheese, cover with foil and bake @ 350 for about 30-40 minutes, remove foil and bake another 5-10 minutes.
Zucchini Pasta
1 large zucchini shaved with a potato peeler (when you get to the seed part dice the rest). 1/2 large ripe pepper & 1 small onion - sliced in strips. 5 or 6 large mushrooms sliced. 2 cloves garlic diced. 2 sliced roma tomatoes or 8 oz of canned diced tomatoes. I lb lean ground beef.
Cook beef - put on side - saute pepper, onion, diced zucchini and mushroom in some olive oil? @ 4-5 mins, add garlic, and tomatoes - saute another few mins. then add your beef, zucchini strips and saute.
I usually add some sliced black olives - but that is optional.
|
|
.
.