Showing posts with label Olive oil. Show all posts
Showing posts with label Olive oil. Show all posts

Monday, March 4, 2013

Eggplant Caviar

Continuing with my usual blogging has not been the easiest and smoothest thing on my list of things to do...just like my daily tasks these days, but I'm trying my best to catch up. I know I owe you, my dear friends comments, and replies on your blogs. It's not enough to be replying back on  my comment section, it should be done directly by visiting your blogs.

So, I will try harder...you've been all so sweet and kind with all your comments. I thank you for that!
I seldom make eggplant dishes, although I do love eggplant...as do all my family. So many ways of preparing it, for appetizers, side dishes, and main dishes. It is so versatile and can be prepared so deliciously, just like I made it for a wonderful appetizer.
 Eggplant Caviar is another favorite Sicilian dish which I have been making for a long time. It is quite similar to the famous Caponata, but with less ingredients, and is simplified, using only a few additions. Also, traditionally it is peeled and mashed up into a paste-like concoction which is not so attractive...so I prefer to leave the skins on which as you can see is soft and edible, and also leave most of it in chunks. All you need is some crusty bread, and enjoy!

Eggplant Caviar
recipe by; Elisabeth

1 large eggplant
1/4 cup plus 2 Tbsp. extra virgin olive oil
1 teaspoon red wine vinegar
2 cloves garlic minced fine
1/4 cup small capers
juice of 1 lemon
a handful of fresh chopped Italian parsley
sea salt, or Kosher salt to taste
fresh ground black pepper to taste
crushed red pepper flakes, about 1 teaspoon

Preheat oven to 400 degrees F. Line a baking sheet with dull side of the aluminum foil side up; spray with cooking spray. Cut eggplant in half, lengthwise then cut into thirds, and into segments as shown on photo. You can spray some more spray on the eggplant slices, or drizzle oil. (I sprayed mine with cooking spray)

Bake for about 20 minutes, and check to see if it needs liquid; just don't add any more oil...add about 1/4 to 1/2 cup of plain water to the pan...it will soak into the eggplant. Continue baking for another 25 minutes.(45 minutes total)

When eggplant has a brownish color and soft, carefully take the hot baking pan out and remove the eggplant pieces with a flat spatula onto a cutting board to cool for a few minutes then, cut into bite size pieces.

Have a medium size bowl ready to add the 1/2 cup oil, the chopped garlic, pepper flakes, capers, parsley, the vinegar, and the lemon juice. Add the salt and pepper. Carefully add the eggplant, you can mash some of them up. Stir carefully, and serve it on small plates for first course, or just appetizer. Drizzle extra oil on top, and garnish with extra parsley.  Serves 4
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Tuesday, November 27, 2012

Paprikás Krumpli {Paprika Potatoes}

As the saying goes..."the eyes are windows to the soul"...well, let me tell you; I've been doing a lot of 'soul searching' in the last few days, after the holidays! A lot has happened since. I finally decided to get an eye exam, knowing that I need a new prescription for my eyes, and new glasses (I wear contact lenses, as well) Have had problems with both lately, my right eye not feeling just comfortable, blurriness, and sharp pain at times.

Just from my eye exam visit this Monday, (which took 2hrs) I was directed to visit a Retinal Eye Care place the next day for my right eye. Well, that was this morning...after 3hrs of thorough test, eye drops, yellow dye that they inject into your arm to see more...I found out that I damaged, badly scratched retina...swelling, as well. I will be needing an eye surgery, which will take place next Monday and hopefully I will regain my eye sight normally. Over the last few days, I have lost 75% of my vision in the right eye.

The eye specialist asked me if I had a trauma...perhaps hitting my eye; and I suddenly realized and remember my car accident and how I got smacked in the eye from the air bag...my eyeglasses knocked off and the right side digging into my eye...two years, and I have done nothing...even at that time I didn't bother to get my injured eye checked...so now, thinking I need new glasses, this is the result.

Please, do not neglect your eyes, and do go for regular eye exams yearly, if your wear glasses especially!  I waited 2 years with an injured eye that did heal from the physical bruises, but internal eye 'trauma' such as mine, the doctor told me, could have caused blindness...and neglect sure has not helped...so please say a 'little pray' for me for a successful outcome of the Retinal Surgery to correct this problem to regain my sight back...thank you, and I don't mean to 'dump' on you with my problem; but I just wanted to share this with you!
 Nothing like making a simple comforting dish from your childhood, and serving it on a beautiful cobalt blue plate, and a special tea towel from your Hungarian grandmother that she 'needle pointed' herself...some 40+yrs ago. I am truly blessed to have this, and proudly showing it off!
Paprikás Krumpli {Paprika Potatoes}
Recipe by; Elisabeth

4 medium potatoes; of your choice
1 med. onion, chopped
3 cloves garlic, sliced
half link of smoked sausage, sliced...I used Polish Kielbasa
1 Tbsp. extra virgin olive oil
1 Tbsp. Hungarian sweet, or hot paprika
salt and pepper to taste

Cut potatoes in half, with skin on, and boil in salted water, just until it is still partially cooked. You can take the casing off from the smoked kielbasa, and slice thin.

 Saute onion, and garlic in the olive oil. till translucent, and golden. Add the paprika.












Saute onion, and garlic, and the paprika...add some chicken or vegetable broth, to keep from burning on the bottom of the pan.












 I used Progresso chicken broth, but you can use a vegetable broth as well. I used probably about 1 cup, of the 32 ozs, of the broth, and added the potatoes.











Add enough of the broth so that you can simmer the potatoes...at this time, you can add the sausage, or just stay with the potatoes, and let it get thick, and saucey.










At this time, you can add the sliced Kielbasa, and just cook for a few minutes to incorporate.












Add more broth as needed, but do not add more oil. You can always drizzle some extra oil at the end, to make it look glistening, and tasty, as well. Total cooking time is about probably 30 minutes...not counting the pre-cooking for the potatoes!








So, there you have it...the best tasting comfort potato dish, you would enjoy, as a brunch, lunch, side dish, or even for dinner with nice crusty bread, and a side salad!


















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Friday, November 23, 2012

French's Green Bean Casserole

Thanksgiving has dwindled down, and Black Friday shoppers are out and about getting some real bargains, I am finally catching up with a new post, and do not feel too guilty for not being able to post a Thanksgiving post, as I have last year; but do feel bad for not wishing you all a Happy Thanksgiving at least the day before...but then, that would have had to be another post which I wasn't prepared for!

Last year we spent Thanksgiving with family and friends...a large gathering of at least 20 people, but this year was just our own family. Couldn't help thinking how the Super Storm Sandy survivors that lost everything spend their holiday...being thankful to at least have their lives spared. I also feel bad for some of my elderly neighbors living alone knowing that they are spending Thanksgiving all alone, but I already know that this is how they choose to do so...they want to be alone and often complain about every little thing that bothers them about neighbors. So how could you be neighborly to anti-social people when they refuse a nice gesture from others? (not like they haven't been invited; they want to be left alone...sad, but true)
Do you recognize this all American Green Bean Casserole? ...of course you do. I thought it was popular since the sixties, which I remembered, but after researching it, turns out that it was discovered in 1955 by the Campbell's Soup Company in their test kitchen making it with Cream of Mushroom Soup, and French's ...French Fried Onion Rings, which I only buy just for this casserole, although you can make an awesome crunchy crusted onion chicken with it, as well!
I remember way back when I first had this casserole in the sixties, it was made with canned green beans, then later years with frozen beans, but I of course have been making it with fresh cooked green beans, and also added about 1 Tbsp. of extra virgin olive oil to the soup when mixing it with the milk and soy sauce, and folding the some of the French Fried Onions into it. For some reason, I was always disappointed in the sauce when baking it, and it would have a dry and 'chalky' look, but not any more, it has a beautiful consistency, and it even improves on the flavor.

 I adapted the recipe from the 6 oz. (170g.) new plastic container of the French's French Fried Onions, using fresh cooked green beans, instead of canned or frozen.

French's Green Bean Casserole
slightly adapted; by Elisabeth

1 (10 3/4 oz.) can Campbell's Cream of Mushroom Soup
1/2 cup milk (you can use soy milk)
1 Tbsp. extra virgin olive oil
1 teaspoon soy sauce
salt and pepper to taste
1 plastic bag (already filled) fresh green beans; about 1 lb.
washed, cleaned, and cooked
1 1/3 cup French's French Fried Onions

In a large bowl, mix soup, milk, olive oil, soy sauce, salt and pepper, and fold in the the french fried onions, and the green beans. Have a 1-1/2 qt. oven proof casserole ready to spoon mixture in. Bake for 25 minutes, in a preheated 350 degrees F. oven. Remove from oven, and top with remaining onions...bake for an additional 5 minutes till onions get crispy and golden.

So, check out my fabulous Herb Stuffed 14 lb. Organic, (Brined) Roast Turkey, purchased at Whole Foods Market; the best and the most moist, flavorful turkey...ever! Also made Giblet Gravy, a Smooth Turkey Gravy, simple Herb Stuffing, Mashed Potatoes made with Sour Cream! My daughter made a Sweet Potato Casserole, Cranberry Sauce, Apple Cranberry Pie, and Pumpkin Pie...and we also had a Brussel Sprouts/Grapes vegetable...it was a beautiful, sunny, breezy day; we enjoyed our late lunch/early dinner outside, in a comfortable 73 degrees F. temperature in S. Florida! A lot to be thankful for, and counting our Blessings!




 No frills, no fancy platter...fresh out of the oven, after 5 1/2 hrs. partially tented with aluminum foil for the first 4hrs, baked in a 325 degree F. oven. Rubbed with Hungarian sweet paprika, salt, pepper, and canola oil...(as soon as the little red auto thermometer pops up; its ready) I folded the wings under, to prevent from burning the tip...(just a little habit of mine for chicken, as well)

Also added 1 cup chicken broth in the bottom of the disposable bake pan, and started to baste it after 3hrs, every 30 minutes.






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Monday, November 19, 2012

Fennel, Orange, and Onion Salad

With Thanksgiving around the corner, you'll want to eat lighter the few days before, to save some calories for the big Feast! One of my all-time favorite fall, and winter salad is the fennel and orange, paired with red onions, capers, on a bed of your favorite salad, or salad leaves; such as Romaine, or for that matter a simple Iceburg which I had leftover from using shredded lettuce to accompany last weeks tacos (sorry, no photo)
Fennel is so refreshing, so crispy and if you like licorice, you will love the flavor of this delightful fennel bulb, trimmed, and sliced into 1/2 inch pieces...and don't throw out the fronds; they make an excellent decoration...kind of reminds you of dill fronds, but not as strong...they are perfectly eatable, as well!
Back in 2000, when I first started my WeightWatchers diet (lost 37 lbs.) is, when I discovered this wonderful salad...with -0- points if you don't use a dressing with extra virgin olive oil...actually even with just 1 teaspoon of the oil, and a white wine vinegar dressing, I still think it's -0- points a serving...so go ahead, and enjoy this beautiful salad...and by the way, if you're wondering how to cut beautiful segments of oranges; watch this video that will show you how easy to segment an orange.

Fennel, Orange, and Onion Salad
recipe ; by Elisabeth... Weight Watchers inspired

1 small fennel bulb, trimmed, and cut into 1/2 inch pieces
1 naval orange, peeled, and sliced into segments
1 red onion, halved, and sliced thin
1 Tbsp small capers, drained and rinsed
sea salt, and freshly ground pepper to taste
1 teaspoon extra virgin olive oil
2 teaspoon white wine, or rice vinegar
small amount of leftover orange juice from the segments
Your favorite salad leaves, or bed of salad
Chopped fennel fronds

In a medium bowl, mix together the fennel, the red onion, the capers, and carefully mix in the cleaned orange segments. Toss with the oil, and vinegar. and serve on a bed of lettuce leaves, or your favorite salad mix...salt and pepper to taste, and top with fennel fronds. Serves 2-4... very tasty, mild, and refreshing.


Linking to: Cast Party Wednesday Link Party, @ Lady Behind the Curtain









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Saturday, November 10, 2012

Oven Baked Chipotle Sweet Potato Fries

One potato...two potato...well, you know the rest of this little 'nursery rhyme'...not trying to put you to sleep, but it seems I have done so. Not one single comment since yesterday, on my Sweet Potato Bread... so movin' on! I purchased 2 large beautiful sweet potatoes at Walmart Super Store this week, and instead of making the usual baked sweet potatoes, I tried something different! You've seen the first version, now here's the second!

I have a confession to make: I am a Pinterest 'junkie' ...I love Pinterest! so there, I said it again! Every time I pin one of your fabulous dishes or desserts, sorry to say, I get stuck pinning, and pinning, and more pinning. You find so many awesome things on Pinterest, and so many ideas, and recipes for things that catches your eyes. You just click on the source, and it brings you to the site, or to the blog and you are very pleasantly surprised. I actually got the idea for the Oven Baked Chipotle Chile Sweet Baked Potato Fries from one of the pins that I pinned a while back, and discovered it again, when I made my Sweet Potato Bread, to go back to the pin, again!

Here's some of my burgers, and a collection from various sources for my Burgers and Sides board on Pinterest for 'foodandthrift'...you will see a few sources for fries, and of course sweet potato fries. At this time I cannot reveal the actual source where it came from...for you will also be 'sidetracked' but I'm sure you'll figure it out! Click, to check out all the mouthwatering burgers and fries!
Burgers and Sides
Yeahh, I did it! Yes, I'm totally featuring my yummy spicy, crispy Sweet Potato Chipotle Fries...stole the simple 'prop' idea from Pinterest...to stand it upright! I found one of my 'latte' mugs, 'thrift find' ...of course, and cut a piece of parchment paper to wrap it around with, and it worked. I wasn't happy with my 'night photo' shot and my counter background, so I figured out a way to block out on my photo shop setting for my Canon camera browser...just want to show you how amazing these fries were...sorry, did not share this...only ONE POTATO!
I also made the Mayo Sriracha Dip...(not shown) but you will find it on my Pinterest  board!

Linking to: Hearth and Soul Blog Hop @ Zesty South Indian Kitchen




ONE POTATO...

I will take you step-by-step to show you how easy it is to make these yummy fries. If you want to use regular baking potatoes...well, that's fine too!




First, you must peel the potato



Wash it, and first cut it in half lengthwise, trim the little tip off from the end...do not cut them in half across, or they will be too short. keep cutting them into strips, but not too thin. (its OK if some are shorter)










I used 4 ingredients...fine ground Kosher salt, multi-color freshly ground pepper, Chipotle Chile
Powder, and hot Hungarian Paprika...use about 1/2 teaspoon salt, and the rest just sprinkled on the amount I needed. Mixed it all in a small bowl or jar, with the addition of 1/4 cup extra virgin olive oil.

Put the potatoes in a large Zip-Loc bag...pour the oil and spices on them and shake...shake...shake...'baby'! Fold the bag over, and refrigerate for about 30 minutes...or longer; even overnight!








On a parchment lined baking sheet, bake in a preheat 425 degrees F. oven 15 minutes on one side, flip them over carefully with a flat spatula, and bake for an additional 10-15 minutes longer until they are golden brown, and crispy...serves 2.

Last, but not least...I wanted to share my awesome little 'thrift find' with you; a little scale that you can weigh for baking to get the exact grams. No more converting, just pop it on the little plastic scale, weighs up to 2 kilos which is all I need for easier instant conversion. It even has a nice convenient lid. Cost: $1.99

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Saturday, November 3, 2012

Grilled Chipotle Pork Loin with Chipotle Black Beans


I don't know about you, but I like to eat a nice piece of pork loin, pork chops, pork ribs, pork roast, and of course...pork bacon every now-and-then! I'm not going to 'beat around the bush' about this...guilty; if that's the case. Most of the time, I just don't mention, or post about 'pork'...but this is the kind of pork that they call 'the other white meat:)

This one happens to be 100% natural...no hormones...organic?...that I assume it would be! I purchased a package of this 'beauty' at Walmart Super Store...3 double thick pieces...one, which I grilled for myself, and the 2 other pieces, I  tenderized, and pounded it 'paper thin'...breaded it, to make Wiener Schnitzel' (no photo) out of it to make it for my son, and my two granddaughters. One thought it was chicken...my son thought it was veal...and for me...'mums the word'....guilty? ...nahhh!...don't think so!...Cost was a mere $6.17 and I had a fabulous dinner one night for myself, and another dinner the next day for the 4 of us! Bought 4 beautiful plantains, for 25 cents each, to fry along with the chops, as well!...and the black beans were amazing! Had 2 meals out of 2 cans...with rice!


Very simple to make...just marinade your pork loin, or chop by using a dry rub of your choice...in my case, I used chipotle powder, chili powder, Hungarian hot paprika, cumin powder, garlic powder, salt, and pepper, rub it in real well, pierce fork and let it marinade at room temperature for about 30 minutes. 

Being that your pork loin is so lean, just before grilling it on your electric grill...in my case; a small George Foreman that you pre-heat, drizzle a little extra virgin olive oil on it, and grill for about 5 min. on each side..criss-crossing it to make a pretty pattern. With the George Foreman, you cut your grilling time in half, because it grills you meat on both sides with the top and bottom at the same time...that's the beauty of a George Foreman, which I love so much...you can buy a 'dime a dozen' at any of the Goodwill Thrift stores for $5.99...practically NEW!


As for the Chipotle Black Beans, I used 2-oz. can of Walmart brand black beans (excellent quality)...1-15oz. can of Red Gold diced tomatoes. I sauteed some onion, garlic, and added my tomatoes, cooked it for about 20 minutes...adding the same spices as in the rub for the pork chops...added 1 bay leaf, and a few dashes of hot sauce. At the very end, as you can see, I drizzled some more olive oil, to give it a pretty shine, and added 1 teaspoon white vinegar to 'kick it up' a little. Served it over white rice, and the pork loin chops...So amazingly delicious meal for 1 person, with plenty leftover for the next meal!



I have something else to share with you...linking this super yummy chicken wings...I did not cut between the joints, because this way you get more meat out of it!  Check this out....and no slow cooker either...could not wait for it to get done, so I made it in my electric skillet!
Last but not 'least' is my delicious 'Honey-Garlic Wings'...slightly adapted from my dear Floridian friend Claudia, who has the wonderful What's Cookin' Italian Style Cuisine. She called it Sweet Wings, and she cooked it in the Crock Pot/Slow Cooker...but I could not wait that long, and made it in my electric skillet. Also did not split the wings in two, to get more meat out of them this way. For more tips on sauces for wings...do check out Claudia's amazing blog, and I promise that you will love each and every recipe and tips from Claudia, who is a Store Manager by day, and food blogger by night...with 2 successful blogs, and a third which she is also the administration of! Her handsome son Curt @ Curt's Delectable Vlog, after his beautiful mom in his talented cooking skills!

Instead of the 1 cup honey, I used 1/2 cup, increased the garlic cloves to 3, and added 2 more Tbsp. of the ketchup instead of (2)...added 1 Tbsp. Worcestershire sauce, and juice of 1/2 lemon. I fried the wings first, in a heavy duty ...cast iron skillet, and then I made the sauce separately, cooking all the sauce ingredients together...poured it over the wings set up in my electric skillet, and just let them simmer...and kept them warm...I made this for 'Sophia's birthday'...and let me tell you, it was gone within a few minutes...that good!...so thank you Claudia for your inspiration, and countless more of your easy, and delicious recipes that brings back so many wonderful memories from our Italian kitchen, as well!

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Saturday, October 20, 2012

Spaghetti with Calamari Sauce

Being in a mostly Italian family, we seem to eat a lot of pastas and never get tired of it. In Italy, a meal without pasta every day, is unheard of...just as in Hungary, a meal without soup every day is 'not a meal' ...as my father used to say...so, I'm 'famous' for both! I make a lot of different pastas with different sauces, and I also make a lot of soups, as well. The most popular sauce in my family is the simple 'red sauce' that you cook up in 30 minutes. It doesn't have to be with fresh tomatoes...if you have a favorite good canned tomato puree, which is the easiest way, add some seafood...as in this case calamari/squid... then you have dinner PRONTO~

Wednesday, October 17, 2012

Scrambled Eggs in Pita Pocket

Looks like my 'Silent Sunday' could extend into 'Silent Wednesday'...but that's not what's going to happen, because I have a lot to say, and I can't keep silent!
On my post from recent previous; I mentioned about 'throwing in the towel'..just not ready to do that! There's so  much to enjoy with blogging...especially with 'likewise foodie friends'...I enjoy so much from visiting all the blogs, and staying in touch with 'friends'...and I don't mean 'readers'...as some bloggers refer to other bloggers! ...to me, that is a little 'letdown'. As far as I'm concerned, I, and YOU, have lots, and lots of the so called 'readers' that do not comment, they just READ, and continue on to other blogs to read more!
 
I was cleaning out my fridge the other day, and found leftover fresh spinach, bell peppers, and always have fresh ripe tomatoes on hand, since we have tomatoes all year round in S. Florida. I have not taken any photos of my foods lately, since my Red Clam Sauce, so at the last minute, I took some pictures of my simple Scrambled Eggs. I always have wonderful pita breads in my freezer (not homemade)...but one of these days!

I had to fast since last night because I had to have my 'blood tests' for my routine checkup this morning, and I stopped at the nearest breakfast place in my 'old' neighborhood...and what a 'letdown'...just for a simple egg sandwich...sigh!...I prefer my own scrambled egg sandwich, and I'm sticking to my promise next time...'MAKE YOUR OWN!'

Scrambled Eggs in Pita Pocket
my own concoction; by, Elisabeth

2 large eggs (scrambled in a small bowl)
1 medium onion chopped (I used red onion)
1 bell pepper diced, or pepper of your choice
(I used yellow bell pepper)
A handful of fresh baby spinach
1 cup (8 oz) grated cheddar cheese or cheese of your choice
2 Tbsp. extra virgin olive oil

In a non-stick skillet, saute the onion, pepper, and spinach, till onion is wilted...add the eggs, that was pre-scrambled.

Just let the eggs settle carefully, add the salt and pepper.









Carefully separate the eggs in the middle, add the grated cheese, and just let it cook for a few minutes...do not stir, or disturb the egg mixture any longer...done!...ready to serve!...that simple:)