Yields: 2 loaves, Serves 12 per loaf
Ingredients:
2 packages active dry yeast
1 tablespoon sugar
4 tablespoons olive oil
1 cup kalamata or green olives, pitted and chopped
2 tablespoons finely chopped fresh rosemary
2 teaspoons salt
About 5 cups bread flour
Method:
1. In small bowl, combine yeast, sugar, 3 tablespoons olive oil, and 1/2 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.
2. Meanwhile, in large bowl, with wooden spoon, mix olives, rosemary, salt, and 4 cups flour. Add yeast mixture and 1 cup warm water (105 to 115 degrees F); stir until combined.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (1/2 to 1 cup) while kneading.
4. Shape dough into a ball; place in greased large bowl, turning dough over to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 to 85 degrees F), until doubled, about 1 hour.
5. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Grease large cookie sheet.
6. Shape each half into a 7 1/2" by 4" oval and place on cookie sheet, about 3 inches apart. Cover and let rise in warm place until doubled, about 1 hour.
7. Preheat oven to 400 degrees F. Brush tops of loaves with remaining 1 tablespoon olive oil. With sharp knife, cut 3 diagonal slashes across top of each loaf.
Nothing tastes better than home made bread... and the aroma... hmmmm ...
Chicken Chunky Spread:
Ingredients:
dark and white meat chicken, minced
1/2 cup mayonnaise
2 tabelspoons honey dijon mustard
1 red bell pepper, chopped
2 green onions, chopped
1 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup shelled salted sunflower seeds
method:
In medium bowl, combine all ingredients and blend gently to combine. Cover tightly and refrigerate up to 3 days. Makes enough for 4-6 sandwiches
Chicken Curry Spread:
Ingredients:
dark and white meat chicken, minced
2/3 cup mayonnaise
1 can pineapple tidbits, drained (cubes)
1/4 cup mango chutney
1&1/2 teaspoons curry powder
1/2 cup chopped celery
1/4 cup chopped peanuts
Method:
Combine all ingredients in medium bowl and blend gently to combine. Cover tightly and refrigerate up to two days. Makes enough for 4-6 sandwiches
Egg Salad Spread:
Ingredients:
6 eggs
3 tabelspoons mayonnaise
2 tabelspoons Miracle Whip
1 tabelspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
Method:
Boil eggs. Then peel eggs and cut in half.
Remove yolks and place in medium bowl. Mash until smooth with mayonnaise, salad dressing, salt, and pepper. Chop egg whites and add to egg yolk mixture with cheese. blend gently, cover and refrigerate tightly up to 2 days. 4-5 sandwiches
Olive Spread
Ingredients:
1 packet cream cheese, softened
1/2 cup mayonnaise
1 cup chopped green olives or black or both
1/2 cup chopped pecans
2 tabelspoons olive juice
dash pepper
Method:
In a medium bowl, cream the cream cheese until smooth and softened. Add mayonnaise and stir thoroughly to combine. Add olive juice for desired spreading consistency, then fold in olives and pecans. Cover and refrigerate.
Turkey & Cucumber Spread
Ingredients:
1/3 cup mayonnaise
1 tabelspoon dried dill weed
dash pepper
1/2 cup cooked turkey, chopped
1 cup cubed dill Havarti cheese - found in Sultan Center
1 cucumber, peeled, seeded, chopped
Method:
Combine all ingredients in medium bowl and mix gently to combine. Cover tightly and refrigerate.
getting hungry..?
Makes 6 Sandwishes...
Ingredients:
12 turkey bacon slices
8 large hard-boiled eggs, peeled and coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimento-stuffed green olives 1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves
Method:
- Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
- Combine eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
- Place toast slices on work surface and spread lightly with remaining mayonnaise. Divide egg salad amoung 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.
Yummy...
best for gatherings and food parties..
Ingredients:
Green olive and caper tapenade:
1&1/2 cups tightly packed, pitted green olives
1/3 cup capers, drained
1/3 cup olive oil
Sun-dried tomato tapenade:
1 cup tightly packed sun-dried tomatoes marinated in oil
2/3 cup olive oil
Black olive tapenade:
1&1/2 cups tightly packed, pitted black olives
1/3 cup olive oil
Method:
1. Purée the ingredients for each tapenade seperatly in a blender until smooth.
2. Add more oil than called for if the tapenades seem dry or are difficult to puree.
3. Arrange on a small platter or plate so you get all three of the vibrant colors next to each other.
and there you have it .. all that's missing.. is your freshly baked bread..yum!
Serves 4-6
Ingredients:
Pinch ground saffron
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1 tablespoon minced garlic
1 tablespoon salt
3 tablespoons olive oil
3 pounds lamb shoulder, trimmed and cut into 2-inch pieces
1 cup grated yellow onions, rinsed and squeezed dry
Freshly ground black pepper
3 cups dark veal or chicken stock
2/3 cup finely chopped fresh parsley, plus extra for garnish
1/3 cup finely chopped fresh cilantro
1 pound crack green olives, drained and pitted
3 to 5 tablespoons fresh lemon juice
Method:
In a food processor, combine the saffron, ginger, pepper, cumin, paprika, garlic, salt and 2 tablespoons of the oil. Process until smooth. In a large mixing bowl, toss the lamb with the above mixture. Mix well. Heat the remaining tablespoon of oil in large cast iron or heavy bottom pot over medium heat. Add the lamb and sear for 2 to 3 minutes. Stir in the onions. Season with pepper. Cook for 2 minutes. Stir in the stock. Add the herbs and bring to a boil. Reduce the heat to low and simmer, uncovered until the meat is very tender, about 2 hours. Using a slotted spoon, remove the meat from the pan and set aside. Remove any scum that has risen to the surface of the liquid. Add the olives to the cooking liquid, increase the heat to high and boil for about 10 minutes or until the mixture is like a thick gravy. Stir in the lemon juice and reseason if necessary. About 30 minutes before serving, preheat the oven to 450 degrees F. Place the meat in a shallow ovenproof serving dish and cook until the meat is lightly crisped, about 15 to 20 minutes. Serve the lamb with couscous. Garnish with parsley.
An excellent dinner idea...
Serves 4
Ingredients:
2 cups fresh chopped asparagus
63g sliced black olives
225g fettuccine pasta
15ml olive oil
3 large portobello mushrooms, sliced
1 can peas, drained
3g Italian seasoning
1 can tomato paste
50g grated Parmesan cheese
Method:
Fill a large pot with water, asparagus and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.
Easy and Yummy...
Enjoy...
