Archive for September 2010
Olivada with vegetables
Olivada:
1 can medium, pitted, black olives, drained
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 small clove garlic, coarsely chopped
Salt and freshly ground black pepper3 carrots, peeled and cut into 2 by 1/2-inch sticks
1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
1 cup cherry tomatoes
For the Olivada:
Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve.
Squash with Herbs
Ingredients:
2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste
If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.
From oldfashionedliving.com
Chicken soup
It’s been months since I’ve posted and probably years since I put up how I make something on my own. Here’s a recipe that I shared with my high school bud on facebook. I asked myself, why not copy and paste on your poor abandoned recipeslut blog? So here it is, complete with the comments I made to my friend in the original recipe.
INGREDIENTS
Chicken, de-skinned (either a whole one or a bone-in whole breast and two leg quarters – you can add more but three legs in a soup creeps me out for some reason)
3 big carrots, peeled
3 stalks celery
medium to large onion
2 bay leaves
2 giant cloves of garlic
some peppercorns
bouquet garni (sage, thyme, oregano, rosemary)
3 big carrots, peeled and cut up
3 stalks celery, cut up
medium onion, cut into chunks
parsley, chopped
matzo ball mix (there are directions on the box)
Put everything in the first block of ingredients in a pot and fill with water. Bring to a boil, then simmer for 45 minutes, partially covered. (While waiting for it to boil, prep the second block of ingredients and make the matzo mix to put in the fridge for 30 minutes). After simmering chicken & veggies, take all the soggy veggies out, take the chicken off the bone and shred if you like but we like ours in chunks and put the chicken back in the broth. (Put pot of water on before dealing with the chicken). Add the second block of ingredients to the chunked chicken and broth, cook under low heat for 30 minutes, partially covered. At the same time, form matzo balls and put in the pot of boiling water, turn down to simmer for 30 minutes.
Then put the balls in the soup, sprinkle generously with parsley and nom nom nom with some crusty bread! :d
