SAUTEED KALE WITH GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.
KALAMATA OLIVE AND GARLIC BREAD
This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil. This version has the olives and garlic baked in the bread.
Provided by Martha Dibblee
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
- Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
- Place flour in bowl of food processor. Add salt and pulse for a few seconds.
- Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
- Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
- Let rise for a half hour in a warm place, like the lukewarm oven.
- In a small bowl, combine minced garlic and chopped olives. Set aside.
- Once dough has risen, transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
- Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 34.6 g, Fat 4.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 644.1 mg, Sugar 1.2 g
KALAMATA OLIVE, TOMATO, AND CHEESE MELT
Rotini pasta is tossed with tomatoes, kalamata olives, and peppers, topped with feta and Cheddar cheeses, and baked until golden brown and bubbly. Delicious.
Provided by CINDYOWE
Categories Main Dish Recipes Pasta
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
- Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 62.1 g, Cholesterol 28 mg, Fat 16.1 g, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, Sodium 814.5 mg, Sugar 8.1 g
FLAMING LOBSTER PIZZA WITH ROASTED YELLOW TOMATO, KALAMATA OLIVES, ROASTED GARLIC, ROASTED RED PEPPER AND BASIL; JICAMA AND CARROT COLE SLAW
Steps:
- To roast garlic: cut off the top and remove the excess papery skin and rub with oil. Season and wrap in foil. Place the foil on medium heat and grill for 40 minutes. Place lobster tails shell side down on a cutting board. Take a chef's knife and cut lengthwise through the tough underside of the tail, but don't cut the flesh. (Shears will also work). Run a skewer through the length of the tail. Grill shell side down over medium heat until the flesh turns opaque, about 12 to 14 minutes. Remove from heat and allow to cool for 5 minutes. Remove the meat from the shell and slice into 3/8-inch slices.
- Combine yeast, sugar and water in a medium bowl. Stir and let stand for 10 to 15 minutes until foamy. Add flour, basil, chipotle, orange zest, salt and oil. Mix until it holds together. Transfer to a lightly floured work surface and knead for 10 minutes until smooth. Place dough in a bowl that is lightly oiled. Turn the dough to coat with oil. Cover with plastic wrap and let rest until doubled in size, about 1 to 1 1/2 hours. Punch down the dough and divide in 4 equal pieces. Return to lightly floured work surface and roll into 8 inch rounds 1/8-inch thick. Lightly oil, brush or spray, both sides of each round and place on baking sheets. Slide the crusts off the sheets onto the grill directly over medium heat until lightly browned, about 2 minutes. Put the crusts back on baking sheet, grilled side up.
- While pizza crusts are hot, brush with oil and add in order: olives, chopped tomato, red pepper, garlic, basil, lobster and cheese. Place pizzas carefully back on the grill for 3 minutes. While pizzas are on the grill, quickly shake 3 ounces vodka from a powdered sugar shaker on each pizza and flame. Remove immediately to serving platters. Flames will go out. Cut and serve.
- In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve.
SMASHED KALAMATA OLIVE DIP WITH GARLIC AND HERBS
This is one easy, zesty dip. You can also add some to bread dough, or add it to a pasta sauce or add some to a stuffing inside a chicken. If you are feeling creative, add a little lemon zest, or a chopped up small shallot.
Provided by Jangomango
Categories European
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients except olive oil in food processor and pulse until it is fairly finely chopped up but not mushy.
- If you don't have a food processor, just use a knife and finely chop.
- Add olive oil to cover.
- Serve with slices of hearty bread or crackers.
- It will keep for 3 days.
KALAMATA OLIVES WITH ROASTED GARLIC
This is a delight for the senses! Delicious served with warm bread. From the Moosewood Restaurant New Classics cookbook.
Provided by Sharon123
Categories Low Protein
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 350*F.
- Separate the unpeeled garlic cloves.
- Place in a small heat-proof dish and brush with 1/2 tbls.
- olive oil.
- Cover and bake for 15 minutes.
- Remove the skins from the baked cloves of garlic.
- Add the olives, remaining olive oil, marsala, rosemary, and peppercorns.
- Cover and bake for about 15 minutes, until the garlic is soft.
- About 5 minutes before the olives are ready, wrap the bread in aluminum foil and heat it in the oven.
- Serve the olives with the warm bread.
Nutrition Facts : Calories 685, Fat 32.1, SaturatedFat 4.5, Sodium 1204.8, Carbohydrate 47.2, Fiber 10.1, Sugar 3, Protein 7
ROASTED CAULIFLOWER WITH KALAMATA VINAIGRETTE
Provided by Melissa Roberts
Categories Garlic Olive Side Roast Vegetarian Quick & Easy Dinner Cauliflower Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F with rack in lower third.
- Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
- While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.
GREEK STYLE POTATOES WITH KALAMATA OLIVES
This is a easy Greek-style potato dish that goes great along side any main meal, of course you may adjust all seasonings to taste. In Greece this is served with crusty white bread to dip into the juice! Plan ahead the potatoes need to chill for a few hours before cooking.
Provided by Kittencalrecipezazz
Categories Potato
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine the oil with lemon juice, garlic, oregano, salt, black pepper and broth until well combined.
- Place the potatoes in a large ziploc bag, then pour the oil mixture over; seal bag and refrigerate for 2-3 hours so the potatoes will absorb all the flavors.
- Set oven to 400 degrees F.
- Place the potatoes in a buttered casserole dish, then sprinkle with kalamata olives.
- Cook turning occasionally until golden brown and tender, about 30-35 minutes (seaon with more salt and pepper to taste).
- Sprinkle with chopped fresh parsley if desired.
- Delicious!
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