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PERUVIAN OLIVE OIL AND OLIVESTRY SOME OLIVE RECIPES! PERUVIAN OLIVES ARE GREAT! By: Fiorella Parodi |
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October 04 Classic Cured SalmonIngredients
1/3 cup coarse kosher salt 1/4 cup sugar 2 1-1/2-pound each center-cut salmon fillets, skin on 2 teaspoons shredded lemon peel 1 cup coarsely chopped fresh dill, loosely packed (some stems are ok) 1 teaspoon cracked black peppercorns Directions 1. For cure mixture, in a bowl combine salt and sugar; set aside. Remove salmon from refrigerator. Scrape off any loose scales. Rinse fish; pat dry. Place skin side up on cutting board. Using a very sharp knife lightly score the skin of each fillet diagonally in a diamond pattern about every 3 inches (do not make deep cuts).
2. With a clean spray bottled filled with water, spray the skin of one fillet to moisten. Sprinkle with 2 tablespoons of the cure mixture, sprinkling lightly on the tail or thin end of the fillet, and sprinkling more heavily on the thicker end. Lightly spray again with water to help mixture stick.
3. Place fillet, skin side down, in a 2-quart rectangular baking dish. Spray with water. Sprinkle with 2 tablespoons of cure mixture, sprinkling lightly on thin end and more heavily on thick end. Sprinkle with lemon peel, dill, and peppercorns.
4. Turn second fillet skin side down. Spray with water. Sprinkle as before with 2 tablespoons cure mixture. Spray again. Turn fillet over; place skin side up on first fillet, tail (thin) end over thicker end. Sprinkle with remaining cure mixture; spray again.
Cover with plastic wrap. Weight with a glass baking dish filled with dried beans, or a heavy plate. Refrigerate. Using two spatulas or your hands, turn fish every 12 hours, spooning liquid in the dish over fish. After 48 hours, remove fish from dish. Separate fillets. With a paper towel carefully wipe away salt mixture or other ingredients.
Transfer fish to a cutting board, skin side down. Using a very sharp knife, thinly slice the flesh away from the skin at a diagonal, starting at tail end. Salmon should cut easily from skin. Thinly slice flesh. Wrap and store any remaining salmon in refrigerator up to 2 days.
Source:BHG
Chill salmon: 48 hours / Prep: 30 minutes Makes 2-1/2 pounds. -----------------------------------
Maple Sage variation: Substitute 1/4 cup maple sugar or packed brown sugar for the granulated sugar. Substitute 1/2 cup snipped fresh sage for the dill.
Omit lemon peel. Prepare as directed in recipe. Nutrition Facts per serving: 45 cal., 2 g total fat (0 g sat. fat), 15 mg chol., 783 mg sodium, 1 g carbo., 0 g dietary fiber, 6 g protein. Daily Values: 1% vit. A, 0% vit. C, 2% calcium, 1% iron
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Mustard Ginger variation: Substitute 1 teaspoon crushed mustard seed for the black pepper. Substitute 1/3 cup grated fresh ginger (2 ounces) for the dill. Omit lemon peel. Prepare as directed in recipe.
Nutrition Facts
Servings Per Recipe 2 1/2 pounds Calories 45, Total Fat (g) 2, Saturated Fat (g) 0, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 1, Cholesterol (mg) 15, Sodium (mg) 783, Carbohydrate (g) 1, Total Sugar (g) 1, Fiber (g) 0, Protein (g) 6, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet
Rotini Santorini BakeIngredients
12 ounce packaged dried rotini pasta 1/2 cup bottled balsamic vinaigrette 1 15-ounce can cannellini or garbanzo beans, rinsed and drained Better fresh boiled, and sauted in olive oil) 8 ounces feta cheese, crumbled 1 cup coarsely chopped pitted Greek black olives 1 0r 2 pound roma tomatoes, coarsely chopped -if you like more tomato use 2- 1/2 cup seasoned fine dry bread crumbs 1 8-ounce carton plain low-fat yogurt 3/4 cup milk 3 spoons extra vorgin olive oil 1/3 cup grated Parmesan cheese 1 tablespoon all-purpose flour Directions
1. Preheat oven to 375 degree F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain. In a very large bowl combine vinaigrette and pasta; toss to coat. Stir in beans, cheese, olives, and tomatoes.
2. Sprinkle 1/4 cup of the bread crumbs in prepared dish. Spoon pasta mixture into dish. In a medium bowl stir together yogurt, milk, Parmesan, and flour until smooth. Pour evenly over pasta mixture. Sprinkle top with remaining 1/4 cup bread crumbs. Bake, covered, for 25 minutes. Uncover and bake 10 to 15 minutes more until heated through and top is lightly browned. Let stand 10 minutes before serving. Pour extra virgin olive oil at taste.
Source: BHG
Prep: 35 - 40 minutes Makes 8 servings.
Fresh Tomato Pizza with PestoIngredients
1/2 cup purchased pesto or Homemade Pesto 1 16-ounce prebaked Italian bread shell 3 medium ripe tomatoes, thinly sliced Freshly ground pepper 1 2-1/4-ounce can sliced pitted ripe olives, drained (scant 2/3 cup) 2 spoons spread extra virgin olive oil on top when ready 2 cups shredded Monterey Jack or mozzarella cheese (8 ounces) Directions
Spread pesto evenly over bread shell. Place on large pizza pan or baking dish. Arrange tomato slices on top. Season with pepper. Sprinkle with olives and Monterey Jack or mozzarella cheese. Bake in a 425 degree F. oven for 10 to 15 minutes or until cheese melts and tomatoes are warm. Cut into wedges. Makes 8 servings.
Pizza Crust Tip: If a prebaked Italian bread shell is unavailable for pizza making, you can use a 10-ounce package of refrigerated pizza dough instead. Simply unroll the dough onto a greased 12-inch pizza pan, building up the edges slightly. Bake in a 425 degree F. oven for 8 minutes. If necessary, cover the edges of the dough with foil to prevent over browning. Proceed as directed in the recipes for Fresh Tomato Pizza with Pesto.
Source:BHG
Prep: 20 minutes Bake: 10 minutes Makes 8 servings. September 26 ¿Aceitunas contra el HIV y el SIDA?¿Aceitunas contra el HIV y el SIDA?
Así lo aseguran trabajos científicos llevados a cabo en la ciudad de Granada, España, que analizan si una de las sustancia que se halla en la piel del fruto es capaz de disminuir, y hasta de detener, la muerte celular provocada por el Virus de Inmunodeficiencia Adquirida.
El aceite de oliva ha entrado a formar parte de la lucha contra el Virus de la Inmunodeficiencia Humana (VIH), causante del SIDA. Aunque suene extraño, es lo que ha logrado una investigación realizada por el equipo Bionat, de la Universidad de Granada (España), de la mano del químico orgánico Andrés García-Granados.
El trabajo científico halló que un producto natural que es extraído del orujo seco de las almazaras, inhibe una sustancia (ténicamente hablando, la serín-proteasa) que utiliza el VIH para abrirse camino desde dentro de una célula infectada hacia el medio extracelular, siguiendo la infección extensiva por todo el organismo. Según los científicos granadinos, el uso de este compuesto puede llegar a enlentecer hasta en un 80% la propagación del virus del SIDA en el organismo.
Pero la UGR no es el único organismo académico que está analizando los efectos del ácido maslínico o crataególico (sustancia que se encuentra en la cera de la piel de la aceituna, junto con el ácido oleanólico), puesto que los mismos figuran bajo el microscopio del Hospital Carlos III de Madrid. De acuerdo con investigaciones especializadas, dicho ácido tiene efectos antioxidantes y anticancerígenos.
"El carácter innovador del ácido maslínico deriva de su potente actividad de inhibición de las proteasas", aseguran los especialistas de Granada; y esto es lo que les permitió registrar dos patentes.
Una de ellas, para la obtención de medicamentos en el tratamiento de las enfermedades producidas por los protozoos del género Cryptosporidium (parásito que provoca infección del intestino delgado que se caracteriza por una fuerte diarrea). La segunda patente es la que relaciona a las aceitunas y a su compuesto con el virus causante del SIDA.
Los expertos aseguran, además, que la sustancia es también muy activa frente a infecciones parasitarias oportunistas que afectan con gran virulencia a personas afectadas por el VIH.
En los ensayos realizados por los científicos granadinos, las concentraciones de 25 y 30 microgramos por mililitro de ácido maslínico fueron capaces de inhibir la replicación de un aislado primario de VIH-1. A 25 microgramos por mililitro, se detectó disminución de la muerte celular (efecto citopático), y a 30 microgramos por mililitro, una total ausencia de citopatía.
El equipo del profesor Andrés García-Granados tiene previsto seguir trabajando en el diseño y aplicación de nuevos derivados del ácido maslínico en la lucha contra el VIH.
Fuente:
August 08 Steaks with Tomato SalsaIngredients
3/4 tsp. kosher salt or 1/2 tsp. salt 1/2 tsp. ground cumin 1/2 tsp. chili powder 1/2 tsp. dried oregano, crushed 1/2 tsp. packed brown sugar 2 8-oz. boneless beef ribeye steaks, cut 1/2 to 3/4 inch thick 1/2 cup chopped onion 2 cloves garlic, minced 3 Tbsp. olive oil 2 cups red and/or yellow cherry or pear tomatoes, halved 1 canned chipotle pepper in adobo sauce, drained and finely chopped or just 5 peppers sliced -pre oven- marinated in olive oil (pealed) 2 Tbsp. lime juice 1/4 cup snipped fresh cilantro Directions
1. In a bowl stir together 1/2 teaspoon of the kosher salt or 1/4 teaspoon salt, cumin, chili powder, oregano, and brown sugar. Rub into both sides of steaks. Lightly coat a grill pan with nonstick cooking spray. Preheat pan over medium-high heat. Add steaks. Reduce heat to medium. Cook for 8 to 10 minutes or until desired doneness, turning occasionally. (Or for a charcoal grill, place meat on rack of uncovered grill directly over medium coals. Grill for 9 to 11 minutes or until desired doneness; turn once. For gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as above.)
2. For salsa, in large skillet cook and stir onion and garlic in hot oil over medium heat until tender. Stir in tomatoes, chipotle, lime juice, and 1/4 teaspoon salt. Cook and stir 1 minute. Transfer to a bowl; stir in cilantro. Cut each steak in half; serve with salsa.
Makes 4 servings.
Source: BHG & Fiorella
30 minutes
July 03 CEVICHE DE LENGUADO PERUANOIngredientes:
1 kilo de lenguado 300 grms de cebolla roja a la pluma 18 limones ácidos. ají limo al gusto sal 2 rajas de camote hervido previamente pelado 2 rajas de choclo hervido Preparacion
1.Colocar el pescado fresco troceado en una fuente cebichera. Allí mismo se lava con la cebolla cortada en pluma muy fina, recuerde que el cebiche es de pescado y no de cebollas. Eche un buen puñado de sal, remueva con la mano cuidadosamente, añada ají limo picado, exprima jugo de limón y listo para degustar y chuparse los dedos.
2. Servir con la cebolla sobre el pesacado, acompañar con el choclo desgranado y camote.
NOTA: ESTE ES EL VERDADERO Y ORIGINAL CEVICHE PERUANO. A PESAR DE HABER Y EXISTIR VARIANTES, SI UD DESEA COMER UN BUEN CEVICHE, PRUEBE EL ORIGINAL.
BROCCOLI LASAGNAIngredients
2 bunches broccoli, trimmed and cut up (about 8 cups) 12 dried lasagna noodles 1 15-ounce carton ricotta cheese 1/4 cup grated Parmesan cheese 1 slightly beaten egg 2 tablespoons snipped fresh parsley 1 12-ounce jar roasted red sweet peppers, drained 1/4 cup butter 1/4 cup all-purpose flour 2 cloves garlic, minced 3 cups milk 1/2 teaspoon salt 1/2 teaspoon dried basil, crushed 1/4 teaspoon pepper Nonstick cooking spray 2 cups shredded Montery Jack cheese (8 oz.) 3 tablespoons grated Parmesan cheese Directions
1. Preheat oven to 425 degree F. Place a steamer basket in a 4-quart Dutch oven. Add water just below the bottom of the steamer basket; bring to boiling. Add broccoli. Cover and reduce heat. Steam for 4 to 5 minutes or until crisp-tender.
2. Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well. In a small bowl stir together ricotta cheese, the 1/4 cup Parmesan cheese, egg, and parsley; set aside
3. In a blender container or food processor bowl, blend or puree the roasted red peppers until almost smooth; set aside. In a large skillet, melt butter. Stir in flour and garlic. Cook and stir 1 minute. Gradually add milk and pureed peppers. Cook and stir until thickened and bubbly. Stir in salt, basil, and pepper.
4. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in dish. Arrange 3 lasagna noodles over sauce. Carefully spread 1/3 of the ricotta mixture over noodles. Top with 1/3 of the broccoli and sprinkle with 1/2 cup of the Montery jack cheese. Repeat layers 2 more times beginning with sauce. Top with remaining noodles and sauce.
5. Bake, covered, 20 minutes. Uncover and sprinkle with remaining 1/2 cup Monterey Jack cheese and the 3 tablespoons Parmesan cheese. Bake 10 minutes or until heated through. Let stand 10 minutes.
Makes 10 main-dish servings.
Prep: 45 minutes, Bake: 35 minutes Source: BHG THREE CHEESE LASAGNA WITH EGGPLANTIngredients
2 medium eggplants (2 lb.), chopped (11 cups) 2 large red onions, halved crosswise and thickly sliced (about 2 cups) 2 cloves garlic, minced 1 cup snipped fresh sweet basil or purple basil 1/4 cup olive oil 12 dried lasagna noodles 8 ounces Gruyere cheese, finely shredded (2 cups) 1 15-ounce carton ricotta cheese 12 ounces goat cheese (chevre) 1 cup whipping cream 2 eggs 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon crushed red pepper 2 teaspoons finely shredded lemon peel Directions
1. Preheat oven to 450 degree F. In a roasting pan combine eggplant, onion, and garlic. Add 1/2 cup of the snipped basil and the oil; toss to coat. Roast, uncovered, for 30 to 35 minutes or until vegetables are very tender, stirring once; set aside.
2. Meanwhile, cook lasagna noodles according to package directions; drain and set aside. For filling, in a food processor bowl* combine 1-1/2 cups of the Gruyere cheese, the ricotta cheese, goat cheese, whipping cream, eggs, salt, black pepper, and crushed red pepper. Cover and process until just combined.
3. Reduce oven temperature to 375 degree F. Spoon one-third of the eggplant mixture evenly in the bottom of a 3-quart rectangular baking dish. Layer with 4 noodles and one-third of the filling. Repeat layers twice, starting with eggplant and ending with filling. Sprinkle with remaining 1/2 cup Gruyere cheese. Cover with nonstick aluminum foil. Bake for 20 minutes; uncover and bake 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving. Sprinkle top with 1/2 cup basil and the lemon peel. Makes 12 servings.
To Make Ahead: Prepare lasagna as directed but do not bake. Cover and refrigerate up to 24 hours. Bake, covered, in a 375 degree F oven for 40 minutes; uncover and bake 20 to 25 minutes more or until heated through. Let stand 15 minutes before serving. Top as directed above.
*Note: If you do not have a food processor, combine filling ingredients in a large bowl. Beat with an electric mixer on low speed until combined.
Servings: 10-12
Prep: 50 minutes, Bake: 35 minutes Source: BHG VEGETABLE LASAGNAIngredients
8 ounces dried lasagna noodles (9 or 10 noodles) 2 beaten eggs 2 cups cream-style cottage cheese 1 15-ounce carton ricotta cheese 2 teaspoons dried Italian seasoning, crushed 2 cups sliced fresh mushrooms 1 cup chopped onion 4 cloves garlic, minced 2 tablespoons olive oil or cooking oil 2 tablespoons all-purpose flour 1/2 to 1 teaspoon black pepper 1-1/4 cups milk 1 10-ounce package frozen chopped spinach, thawed and thoroughly drained 1 10-ounce package frozen chopped broccoli, thawed and thoroughly drained 1 cup shredded carrot 3/4 cup shredded Parmesan cheese (3 ounces) 1 8-ounce package package shredded mozzarella cheese (2 cups) Directions
1. Cook lasagna noodles according to package directions. Drain; set aside.
2. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.
3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.
5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 12 servings.
No-Boil Lasagna: Substitute 6 ounces no-boil lasagna noodles (12) for the lasagna noodles.Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as above.
To Make-Ahead: After assembling, cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting.
Servings: 10-12
Prep: 40 minutes, Bake: 35 minutes Source:BHG
Tuscan Mac 'n' Cheese with Herbs and OlivesIngredients
8 ounces sweet or hot Italian sausage or uncooked turkey Italian sausage 8 ounces gemelli or elbow macaroni (2 cups), cooked and drained 1 8-ounce package cream cheese, cut into cubes and softened 4 ounces crusty Italian bread, cut into 1-inch cubes (about 2 cups) 1 cup pitted kalamata olives, halved or black olives 1 cup shredded mozzarella cheese (4 oz.) 1 tablespoons butter 2 Tbsp Extra virgin Olive oil 1 tablespoon all-purpose flour 1 tablespoon snipped fresh sage or 1 teaspoon dried leaf sage, crushed 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1-1/2 cups milk 1 medium tomato, sliced 2 ounces shredded Asiago, Parmesan, or Romano cheese (1/2 cup) Directions
1. Preheat oven to 350 degree F. Remove casings, if present, from sausage. In a skillet cook and crumble sausage; drain. In a very large bowl combine sausage, cooked pasta, cream cheese, bread cubes, olives, and mozzarella cheese. Set aside.
2. In a medium saucepan melt butter over medium heat. Stir in flour, sage, thyme, salt, and cayenne pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Pour sauce over pasta mixture. Stir gently.
3. Transfer mixture to a 2-quart casserole. Bake, covered, for 35 minutes. Uncover; top with tomato slices and Asiago cheese. Bake, uncovered, 15 minutes more or until heated through. Add 2 Xtra olive oil Tbsp and let stand 15 minutes before serving. Sprinkle with additional fresh thyme or basil leaves, if desired.
Makes 6 to 8 servings.
Prep: 45 minutes, Bake: 50 min source: BHG and modified by me (basil and black olives)
ONION-SAGE-OLIVE FOCACCIAIngredients
2-1/4 to 2-1/2 cups all-purpose flour 1 package active dry yeast 2 teaspoons dried Italian seasoning, crushed 1 teaspoon salt 1-1/4 cups warm water (120 degrees F to 130 degrees F) 2-3 tablespoons olive oil 1/2 cup semolina flour Nonstick cooking spray 2 tablespoons olive oil 2 cups coarsely chopped onion 1/3 cup cut round olives 1 teaspoon packed brown sugar 1/4 teaspoon salt Fresh sage leaves Directions
1. In a large mixing bowl, combine 1-1/2 cups of the all-purpose flour, the yeast, Italian seasoning, and the 1 teaspoon salt. Add the water and 2 tablespoons olive oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour and as much of the remaining all-purpose flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double (45 to 60 minutes).
3. Punch dough down. Coat the inside of a large resealable plastic bag with cooking spray. Place dough inside; seal bag, allowing room for dough to rise. Chill for 16 to 24 hours.
4. Remove dough from bag. Place dough on a greased large baking sheet. Gently pull and stretch dough into a 15x8-inch rectangle, being careful not to overwork dough. Lightly coat dough with cooking spray. Cover dough loosely with plastic wrap; let rise in a warm place until nearly double (about 45 minutes).
5. Meanwhile, in a medium skillet, heat 2 tablespoons olive oil. Add onion; cover and cook over medium-low heat for 10 minutes, stirring frequently. Uncover; stir in brown sugar and the 1/4 teaspoon salt. Cook and stir over medium-high heat for 4 minutes. Set aside.
6. Preheat oven to 450 degrees F. Using the tips of your fingers, press deep indentations into the surface of the dough every 1-1/2 to 2 inches. Cover dough and let rest for 10 minutes.
7. Bake about 15 minutes or until top is light golden brown. Remove from oven; spread onion mixture over surface and olives. Dot sage leaves randomly on top, pressing them gently into focaccia. Bake for 4 to 5 minutes more or until focaccia is golden brown. Cut into wedges or rectangles. Serve warm. Makes 16 to 24 servings.
8. Breadsticks: Prepare steps 1 through 3 as directed. Punch dough down and remove from bag. Form dough into a ball; place on a work surface lightly dusted with flour. Cover dough and let rest 10 minutes. Roll dough into a 15x8-inch rectangle. Using a sharp knife, cut dough into 30 strips. Using your hands, roll each strip into a 12-inch stick. Place sticks on 2 large greased baking sheets. Cover with plastic wrap; let rise in warm place until double in size (about 30 minutes). Meanwhile, preheat oven to 450 degrees F. Uncover dough. Bake for 12 to 15 minutes. Cool on wire rack. Makes 30 breadsticks.
9. Make-Ahead Tip: Prepare and bake focaccia as directed; cool. Cut into wedges or rectangles. Place focaccia in an airtight container and freeze for up to 1 month. Thaw focaccia, covered, at room temperature. Wrap focaccia in foil and bake in a 300°F oven about 15 minutes or until heated through.
Prep: 40 minutes, rise 1 1/2 hour.
Chill: 16-24 hours Bake: 19 minutes Source: BHG and me.(added some olives) Grilled Beef Fillet with Portobello Relish and OlivesIngredients
4 beef tenderloin steaks, cut 1 inch thick (about 1-1/4 pounds total) Kosher salt Cracked black pepper 1 medium yellow onion, cut into 1/2-inch slices 8 ounces fresh portobello mushrooms, stems removed 4 roma tomatoes, halved lengthwise 3 tablespoons snipped fresh basil 2 tablespoons minced garlic 12 black olives or green olives boned 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon cracked black pepper Directions
1. Trim fat from steaks. Season steaks with salt and pepper. For a charcoal grill, place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. Allow 11 to 15 minutes for medium rare (145 degree F) or 14 to 18 minutes for medium doneness (160 degree F).
2. Meanwhile, for relish, grill onion, mushrooms, and tomatoes directly over medium coals until tender, turning once halfway through grilling. Allow 15 minutes for onion and 10 minutes for mushrooms and tomatoes. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks, then vegetables on grill rack over heat. Cover and grill as above.)
3. Cut onion, mushrooms, and tomato halves into 1-inch pieces. In a medium bowl stir together basil, garlic, olive oil, the 1 teaspoon kosher salt, and the 1 teaspoon cracked black pepper; stir in grilled vegetables. To serve, spoon warm relish over steaks.
Makes 4 sesrvings.
Prep:15minutes, Bake: 15minutes Source:BHG Fiorella (some olive taste) Baked Mediterranean Cod and Asparagus Ingredients
2 Tbsp. olive oil 4 cod fillets, skinned (1-1/2 lb.) 1 lb. asparagus, trimmed 1 recipe Olive Relish Directions
1. Preheat oven to 475 degrees F. Lightly coat 15x10x1-inch baking pan with some of the olive oil. On one side of pan arrange cod fillets, turning under any thin portions. Brush fish with 1 teaspoon remaining olive oil. Sprinkle with salt and pepper. Bake for 5 minutes. Place asparagus in opposite side of pan; brush with remaining olive oil; sprinkle with salt and pepper.
2. Bake 7 to 10 minutes more or until cod flakes easily when tested with a fork. Serve fish with Olive Relish and asparagus.
Olive Relish:
Ingredients 3/4 cup whole pimiento-stuffed green olives, coarsely chopped 1/3 cup chopped onion 1/4 cup snipped fresh Italian (flat-leaf) parsley 2 Tbsp. capers, drained 1 small jalapeño pepper, seeded and chopped 1 Tbsp. white wine vinegar Directions (Olive Relish)
In bowl combine all ingredients. Season to taste with ground black pepper. Serve with Baked Mediterranean Cod and Asparagus. Makes 1-1/3 cups. Makes 4 servings.
Prep: 15 minutes, Bake: 12 minutes Source:BHG and Fiorella Marinated Feta Cheese with Olives and Artichokes (Dip)Ingredients
1-1/2 pounds feta cheese, cut into 1-inch cubes 2 cups pitted kalamata olives 2 9-ounce packages frozen artichoke hearts, quartered 1 cup olive oil 1/2 cup lemon juice 1/4 cup snipped fresh parsley 2 tablespoons snipped fresh oregano 6 cloves garlic, minced 2 tablespoons dried whole mixed peppercorns, cracked Directions
1. Place cheese cubes in a large bowl. In another large bowl toss together the olives and artichoke hearts. In a screw-top jar combine the oil, lemon juice, parsley, oregano, garlic, and peppercorns. Cover and shake well. Divide mixture evenly between the two bowls; toss each gently to coat. Cover and store in the refrigerator for 1 to 2 days.
2. Let mixtures stand at room temperature for 1 hour. Transfer to serving bowl(s). Serve with picks.
Prep: 40 minutes
Makes 50 appetizer servings. Source:BHG Olive Cheese Balls (Dips)Ingredients
1 8-ounce package cream cheese 8 ounces blue cheese, crumbled 1/4 cup butter or margarine, softened 2/3 cup chopped pitted ripe olives, well drained (one 4-1/2-ounce can) 2 tablespoons snipped fresh chives 1/3 cup coarsely chopped walnuts or almonds, toasted Fresh parsley (optional) Assorted crackers or apple slices Directions
1. Place cream cheese, blue cheese, and butter or margarine in a large bowl; let stand until room temperature. Beat cheeses and butter with electric mixer on low speed until smooth. Stir in olives and chives. Cover and chill for at least 4 hours or up to 24 hours.
2. Shape mixture into a ball; cover and chill until serving time. To serve, roll in nuts. Let stand for 15 minutes. If desired, garnish with parsley. Serve with assorted crackers or apple slices. Makes 3 cups (forty-eight 1-tablespoon servings).
Make-ahead tip: Prepare cheeseball, except do not roll in nuts; cover and chill up to 24 hours before rolling in nuts and serving.
Dips
Source: BHG
July 02 Salmon with Broccoli and Sweet Potatoes in ParchmentIngredients
1 pound skinless salmon fillet, cut into 4 pieces 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 2 cans (14-1/2 oz. each) reduced-sodium chicken broth 1 pound sweet potatoes (about 2 medium), peeled and cut into matchsticks 2 cups broccoli florets 3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh cilantro 2 teaspoons grated lemon peel 1/2 teaspoon dried thyme 1 large garlic clove, pressed 1 Tbsp Olive oil Directions
1. Sprinkle salmon on both sides with salt and pepper. Set aside.
2. Heat oven to 425 degree F. In a medium saucepan bring broth to a boil over high heat.
Add sweet potatoes and cook 1 minute. Add broccoli and cook 2 minutes more. Drain.
3. Fold 2 sheets of parchment paper in half and then in half again. Starting at the folded edge, cut each paper into a
half-heart shape. Unfold so that you end up with 4 paper hearts. Lightly brush both sides of the paper with olive oil. Place
1/4 of the vegetables on half of one paper heart. Place a salmon fillet on top of vegetables. Combine the parsley, cilantro,
lemon peel, thyme, olive oil and garlic in a cup, then sprinkle 1/4 of this mixture over the salmon and vegetables. Fold the
top of the heart over the fish and vegetables, then crimp and fold the edges to tightly seal. Place on a baking sheet lightly
coated with nonstick cooking spray. Repeat with remaining parchment paper, vegetables, salmon, and herbs so you end
up with 4 packages on the baking sheet. Bake 10 minutes or until the paper is puffy and browned. Carefully cut open
each package with the tip of a sharp knife, releasing the steam. Transfer contents to a plate. Makes 4 servings.
First secret for this recipe:
This dish takes some time to prepare, but cooking it is a snap. Steaming the food in parchment is a great way to retain a food's nutrients -- in this case, heart-healthy omega-3 fatty acids in the salmon, calcium and iron in the broccoli, and fiber
and antioxidants in the sweet potatoes.
Second-meal secret:
For a light seafood salad, break up pieces of salmon and toss with broccoli and chopped Romaine lettuce in a dressing made with extra virgin olive oil, red wine vinegar, and some Dijon mustard.
Prep: 45 minutes
Cooking Time: 10 minutes Source: LHJ (By: Anne Bailey & Photograph by: Mark Thomas) I have added some Olive oil
Photo by: Mark Tomas
Mango Chicken Sald with Blueberries or GrapesIngredients
6 cups torn romaine lettuce 2 cups fresh blueberries. If not, grapes 1 mango, pitted, peeled, and cut up 12 to 16 oz. chicken breast tenderloins Salt and ground black pepper 2 Tbsp. purchased garlic butter 2 cups broccoli florets 1/2 cup bottled blue cheese Italian vinaigrette salad dressing (with Olive oil) Crumbled blue cheese (optional) Directions
1. On a serving platter place romaine lettuce. Top with blueberries and mango; set aside.
2. Season chicken breast tenderloins with salt and pepper. In a large skillet cook chicken in 1 tablespoon of the hot garlic butter over medium heat for 6 to 8 minutes or until no longer pink, turning once. Transfer to a cutting board; slice. Arrange atop salad.
3. In the same skillet cook broccoli in the remaining tablespoon garlic butter over medium heat for 4 to 6 minutes until tender. Place atop salad. Drizzle salad with blue cheese vinaigrette. If desired, sprinkle with blue cheese.
4. Makes: 4 servings
5. Note: If your mango is under ripe, saute it with the broccoli to enhance its flavor.
Servings: 4
Prep.Time: 30 minutes Source:BHG + Fiorella Cajun Turkey Breast and Melon SaladIngredients
2 turkey breast tenderloins, split in half horizontally (about 1 pound) 2 Tbsp. olive oil 1-1/2 tsp. Cajun seasoning 6 cups torn mixed greens 1-1/2 cups sliced cantaloupe 1 cup fresh blueberries Crumbled Farmers Cheese (optional) Purchased Salad Dressing of your choice Directions
1. Brush turkey pieces with olive oil. Sprinkle with Cajun seasoning. For a charcoal grill, grill turkey on the rack of an
uncovered grill directly over medium coals for 12 to 15 minutes or until turkey is no longer pink (170 degrees F), turning
once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place turkey on grill rack over heat.
Cover; grill as above.) Slice turkey.
2. Arrange greens on a serving platter along with the turkey, cantaloupe and berries. Top with cheese and pass dressing.
3. Pantry Items: olive oil, salad dressing
Makes: 4 servings (depends)
Prep: 18 minutes Source:BHG Spring Greens and Roasted Chicken SaladIngredients
1 2-1/4-pound purchased roasted chicken, chilled 1 5-ounce package mixed spring greens (about 8 cups) 2 cups fresh sliced strawberries, or blueberries 4 ounces Gorgonzola or blue cheese, crumbled (1 cup) 1/2 cup honey-roasted cashews or peanuts 1 lemon, halved 3 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper Directions
1. Remove and discard skin from chicken. Pull meat from bones, discarding bones. Shred meat (you should have about
3-1/2 cups).
2. Place greens on a platter. Top with chicken, strawberries, cheese and nuts. Drizzle with juice from lemon and oil;
sprinkle with salt and pepper. Makes 6 main-dish servings.
Servings: 6 main dishes
Prep: 20 minutes Source:BHG Grilled Steak Bruschetta SaladIngredients
1/4 cup apricot preserves 1/4 cup prepared horseradish 1/4 cup creamy Dijon-style mustard blend 2 Tbsp. lemon juice 1 Tbsp. Extra Virgin Olive Oil 4 6-oz. beef tenderloin steaks, cut 1-inch thick 12 1/4-inch-thick slices baguette-style French bread 4 cups arugula 1/4 cup bottled roasted red sweet peppers, chopped 1/4 cup crumbled blue cheese Directions
1. Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set
aside.
2. Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper. For charcoal grill, grill steaks on the rack of
uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees
F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is
toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as
above.)
3. Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing and olive oil. Slice steak; arrange
on bread. Top with red peppers and blue cheese.
Makes 4 servings. Prep: 35 minutes Source:BHG July 01 I´m Worldwide Campaign Stop Global WarmingEsta es una Campaña a nivel Mundial, I´m (Instant messaging) que funciona a traves del messenger, o mensajes instantaneos. Pueden unirse con total seguridad. Cada vez que utilicen este logo ayudaran a distribuir la causa a la vez que a ser mas concientes., con cada click estarán ayudando a detener el calentamiento Global. Fiorella
June 09 HERBED LAMB STEAK SALADIngredients
1 lb. lamb arm steaks, 1/2-inch thick 2 Tbspoons extra virgin olive oil Salt and ground black pepper 1 5-oz. pkg. mixed salad greens with herbs 2/3 cup sliced fresh radishes 1 6-oz. carton plain yogurt 1 to 2 Tbsp. snipped fresh mint Herbed feta cheese Directions
1. Heat grill pan over medium-high heat. Brush steaks with oil; sprinkle lightly with salt and pepper.
Cook steaks for 8 to 12 minutes or until desired doneness (160 degrees F for medium), turning once halfway through cooking. Transfer to cutting board; cover and let rest for 2 minutes.
2. Meanwhile, divide salad greens and radishes among four plates. For dressing, in a bowl combine yogurt and mint; season to taste with salt and pepper.
3. Remove bone from lamb. Cut lamb in strips; place meat on salad greens. Sprinkle with feta; pass yogurt-mint dressing.
Serves 4.
Start-finish: 20 minutes Source:BHG SALMON PINWHEEL SALADIngredients
1 1-1/2-pound fresh or frozen skinless salmon fillet, 1/2 to 3/4 inch thick 1/8 teaspoon salt 1/8 teaspoon black pepper 1/2 cup dry white wine or water 1 bay leaf 1/4 teaspoon salt 1/4 teaspoon black pepper 4 cups torn curly endive 4 cups torn red-tipped leaf lettuce 2 medium oranges, peeled and sectioned 1 cup thinly sliced cucumber 1/4 cup sliced almonds, toasted 1 recipe Fresh Orange Dressing (see recipe below) Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut lengthwise into 6 even strips.
Sprinkle lightly with salt and black pepper. Starting with the thick end of each strip, roll up into a pinwheel.
Secure with a wooden toothpick or skewer.
2. In a medium skillet combine white wine, bay leaf, the 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Bring to boiling. Add fish pinwheels. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until
fish flakes easily when tested with a fork, turning once. Using a slotted spoon, remove fish from cooking liquid.
Cover and chill for 2 to 12 hours. Discard cooking liquid.
3. To serve, divide the endive, leaf lettuce, orange sections, cucumber slices, and almonds among six dinner plates.
Spoon the Fresh Orange Dressing over lettuce mixture. Top with the fish pinwheels. Makes 6 servings.
Fresh Orange Dressing: In a small bowl stir together 1/2 cup light dairy sour cream, 1/2 teaspoon finely shredded
orange peel, 2 tablespoons orange juice, 2 teaspoons sugar, and 1/2 teaspoon poppy seeds.
Stir in enough additional orange juice, 1 teaspoon at a time, to make a dressing of desired consistency.
Makes about 1/2 cup.
Servings: 6
Prep: 30 minutes Cook: 6 minutes Chill: 2 hours Source: BHG BEEF STROGANOFFIngredients
3 cups dried wide noodles 3 cups broccoli spears (12 ounces) 1/2 cup light dairy sour cream 1-1/2 teaspoons prepared horseradish 1/2 teaspoon snipped fresh dill 1 pound beef ribeye steak 1 small onion, cut into 1/2-inch slices 1/2 teaspoon bottled minced garlic 1 tablespoon cooking oil 2 tablesspoons olive oil (for pasta) 4 teaspoons all-purpose flour 1/2 teaspoon ground black pepper 1 14-ounce can beef broth 3 tablespoons tomato paste 1 teaspoon Worcestershire sauce Directions
1. Cook noodles according to package directions, adding broccoli the last 5 minutes of cooking. Drain; return noodles
and broccoli to pan add 2 tablespoons olive oil, stir.
2. Meanwhile, stir together the sour cream, horseradish, and dill in a small serving bowl; cover and chill until serving
time.
3. Trim fat from beef. Cut beef into bite-size strips. Cook half of the beef, all of the onion, and garlic in hot oil in a large
skillet until onion is tender and beef is of desired doneness. Remove from skillet. Add remaining beef; cook and stir until
beef is of desired doneness. Return all meat to skillet; sprinkle flour and black pepper over meat. Stir to coat.
4. Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until mixture is thickened and bubbly. Cook and
stir 1 minute more. Divide noodle-broccoli mixture among four bowls. Spoon beef mixture on top of noodle mixture. Top
with one or two spoonfuls or two of the sour cream mixture.
Makes 4 servings.
Prep: 30 minutes Source:BHG ZITI with Eggplant and Dried Tomato PestoIngredients
1/2 medium onion, cut into 8 wedges 3 tablespoons olive oil 2 medium eggplant (about 1 1/2 pound), halved lengthwise 8 ounces dried ziti, rigatoni, or penne pasta 1/3 or 1/2 recipe Dried Tomato Pesto (see recipe below) 1/4 teaspoon coarsely ground black pepper Salt 3 tablespoons crumbled goat cheese (chevre) or feta cheese (optional) Snipped fresh basil (optional) Directions
1. Place onion in a large shallow baking pan; brush with 1 or 2 tablespoon of the olive oil. Roast in a
425 degree F oven for 10 minutes; stir. Brush eggplant with remaining olive oil. Place eggplant in pan, cut
sides down. Roast 15 minutes more or until onion is golden brown and eggplant is tender.
2. Meanwhile, cook pasta according to package directions; drain. Add Dried Tomato Pesto and black pepper
to pasta; toss gently to coat. Transfer pasta to a warm serving dish; keep warm.
3. Cut eggplant into 1/2-inch-thick slices. Toss eggplant and onion with pasta. Season to taste with salt.
Top with cheese and basil, if desired. Makes 4 servings.
Dried Tomato Pesto: Drain 3/4 cup oil-pack dried tomatoes, reserving oil. Add enough olive oil to the reserved oil
to make 1/2 cup; set aside. Place tomatoes, 1/4 cup pine nuts or slivered almonds, 1/4 cup snipped fresh basil,
1/2 teaspoon salt, and 4 teaspoons bottled minced garlic in a food processor. Cover; process until finely chopped.
With machine running, gradually add the oil, processing until almost smooth. Divide pesto into thirds.
Refrigerate or freeze unused portions.
Makes three 1/3-cup portions.
MAkes 3 servings
Preparation: 35 minutes Source:BHG
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