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Tag: Olives

Turkey Thighs with Olives, Dried Cherries, and Chiles

Turkey Thighs with Olives, Dried Cherries, and Chiles

1 C. thinly sliced leek (about 1 large)
1 C. ruby port or other sweet red wine
3/4 C. dried cherries
3/4 C. pitted kalamata olives
1/3 C. fresh orange juice (about 1 orange)
1 tsp. paprika
1 tsp. crushed red pepper
4 fresh thyme sprigs
1 (3-inch) cinnamon stick
1 1/2 tsp. salt, divided
3 1/2 lb. turkey thighs, skinned
1 T. ground cumin

Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in 1/2 tsp. salt. Rinse turkey with cold water; pat dry. Sprinkle with remaining 1 tsp. salt and cumin. Place in slow cooker. Cover with lid, and cook on LOW 6 hours. Discard cinnamon stick.

Yield: 8 servings
Calories: 314
Fat: 12.1g
Fiber: 2.2g

Olive Oil Mashed Potatoes with Rosemary and Black Olives

Olive Oil Mashed Potatoes with Rosemary and Black Olives

3 lb. russet baking potatoes, peeled and cut into 2-inch pieces

Coarse salt and freshly ground black pepper

1/4 C. good-quality extra-virgin olive oil

1 T. finely chopped fresh rosemary

1/2 C. finely chopped pitted black olives

 

In a large pot, cover the potatoes with salted water. Bring the water to a boil, reduce heat to medium-low, and simmer until the potatoes are very tender, about 20 minutes. While the potatoes are cooking, heat the oil and rosemary in a small saucepan over medium-low heat until it is fragrant, about 4 minutes. (If wisps of smoke start to rise off the surface of the oil, immediately remove it from the heat.) Cover and set aside to steep, about 15 minutes. Drain the potatoes, reserving 1 C. of the potato water. Return the potatoes to the pot and add ½ C. of the potato water, mashing well. Slowly drizzle in the rosemary-oil and continue mashing until combined. Stir in the olives and season generously with salt and lots of pepper. Serve warm.

Risotto with Black Olives and Roasted Red Peppers

Risotto with Black Olives and Roasted Red Peppers

1 T. olive oil
1 1/3 C. arborio rice
1/4 C. dry white wine or vegetable broth
6 C. fat-free vegetable broth
1 (8 3/4-ounce) can drained corn
1 (7-ounce) jar drained roasted red peppers, thinly sliced
1 (3.8-ounce) can drained sliced black olives
1 tsp. dried tarragon

Heat oil in a large pot over medium-high. Stir in rice and cook 2 or 3 minutes or until golden; add wine (or 1/4 C. broth). Add 1 C. broth, continuing to stir and cook 3 to 4 minutes or until almost completely absorbed. When broth is absorbed, add another C. and repeat procedure until all the broth has been used. Stir in corn, peppers and olives; mix well. Season with tarragon. Serve immediately.

Yield: 4 servings
Calories: 433
Fat: 7g
Fiber: 3g

Potatoes with Artichokes and Olives

Potatoes with Artichokes and Olives

2 (9-ounce) packages frozen artichoke hearts
2 T. fresh lemon juice
1 pound red potatoes, cut in chunks
2 C. fat-free chicken broth
2 T. olive oil
1 small thinly slice onion
1/2 C. sliced Kalamata olives
1 tsp. drained capers
Salt and pepper to taste
Freshly grated Parmesan cheese if desired

In a large bowl, place artichokes and lemon juice. Add enough water to cover artichokes. Let stand until artichokes are thawed; drain well. In a 3-quart saucepan, combine potatoes and chicken broth; add enough water to cover potatoes. Bring to boil, reduce heat, and simmer 10 minutes or until tender; drain. In a large nonstick skillet, heat oil over medium-high heat. Cook onion 5 minutes or until tender, stirring occasionally. Reduce heat to medium; stir in artichokes, potatoes, olives and capers. Cook, uncovered, about 5 minutes, stirring frequently, until hot. Sprinkle with cheese if desired.

Yield: 8 servings
Calories: 129
Fat: 6g
Fiber: 5g

Penne with Olives and Grape Tomatoes

Penne with Olives and Grape Tomatoes

12 ounces penne pasta
2 T. olive oil
2 cloves garlic, thinly sliced
2 C. grape tomatoes, halved
2 tsp. dried oregano
1/4 tsp. crushed red pepper
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. pitted kalamata olives, sliced
1/4 C. chopped fresh flat-leaf parsley
1/4 C. freshly grated parmesan cheese, plus more for garnish

Cook pasta according to directions but without using oil; drain. Meanwhile, in a large nonstick skillet, heat oil on medium. Add garlic and cook, stirring about 1 minute or until golden. Add tomatoes, oregano, red pepper, salt and black pepper. Reduce heat to low and cook, stirring 3 minutes or until tomato juices run. Add the pasta, olives, parsley and 1/4 C. parmesan to skillet; toss to combine. Garnish with more cheese if desired.

Yield: 6 servings
Calories: 298
Fat: 8g
FIber: 3g

Artichokes Braised With Saffron, Black Olives and Almonds

Artichokes Braised With Saffron, Black Olives and Almonds

Artichokes Braised With Saffron, Black Olives and Almonds1 3/4 pounds medium or 2 1/4 pounds baby artichokes
1 T. minced garlic
Dash red pepper flakes
Dash saffron
1/2 tsp. orange zest
1/2 tsp. salt
1/4 C. olive oil
1/2 C. water
1 T. orange juice
2 T. chopped black olives
1 T. slivered almonds
1 T. minced parsley

Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration. Drain. Cook the artichokes, garlic, red pepper flakes, saffron, orange zest, salt, olive oil and water over medium heat in a large, covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered. Then the artichokes are easily pierced with a knife, remove the lid and raise the heat to high. Cook, stirring until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes. Add the orange juice, olives, almonds and parsley, and cook, stirring, just until they are heated through. Serve warm.

Yield: 4 servings
Calories: 177
Fat: 15g
Fiber: 4g

Crockpot Artichoke, Chicken & Olives

Crockpot Artichoke, Chicken & Olives

1 1/2 lb. skinless, boneless chicken breast halves and/or thighs
2 C. sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 C. chicken broth
1 med onion, chopped
1/2 C. sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 C. dry white wine or chicken broth
3 T. quick cooking tapioca
2-3 tsp. curry powder
3/4 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
4 C. hot cooked couscous

Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous.

Yield: 6 servings
Calories: 345
Fat: 6g
Fiber: 9g

Garlicky Shrimp and Olives

Garlicky Shrimp and Olives

6 ounces fresh or frozen medium shrimp in shells
2 tablespoons dry sherry or orange juice
1 tablespoon orange juice
1/4 cup diced pimiento
5 pitted ripe olives, halved
1 tablespoon snipped parsley
2 cloves garlic, minced
1 teaspoon capers, drained
1 teaspoon tomato paste
dash coarsely ground black pepper
cooked fusilli pasta, optional

Thaw shrimp, if frozen. Peel and devein; set aside. In a medium skillet combine sherry or juice, orange juice, pimiento, olives, parsley, garlic, capers, tomato paste and black pepper. Bring to boiling. Add shrimp. Cook and stir for 2 to 4 minutes or until shrimp turn opaque. Remove from heat. If desired, serve over cooked fusilli pasta.

Yield: 2 servings
Calories: 101
Fat: 2g
Fiber: 1g

Moroccan Chicken with Green Olives

Moroccan Chicken with Green Olives

1 tsp. ground coriander
1/2 tsp. dried mint flakes
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. black pepper
4 (4-oz.) skinned, boned chicken breast halves
2 tsp. olive oil, divided
2 C. sliced onion
1 C. fat-free, less-sodium chicken broth
1 (6-oz.) can thawed orange juice concentrate, undiluted
10 green olives, sliced

Combine the first 5 ingredients; rub chicken with spice mixture. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 minutes on each side, and set aside. Heat 1 tsp. olive oil in pan. Add sliced onion, and cook for 8 minutes or until golden. Stir in chicken broth, orange juice concentrate, and olives; bring to a boil. Return chicken to pan; reduce heat, and simmer mixture for 15 minutes or until chicken is done.

Yield: 4 servings
Serving size: 1 chicken breast half and 1/2 C. sauce

Calories: 253
Fat: 4.7g
Fiber: 2g

Baked Tilapia with Tomatoes & Olives

Baked Tilapia with Tomatoes & Olives

6 tilapia fillets
4 sprigs of fresh thyme
3 tomatoes, peeled, seeded and chopped
1/2 C. coarsely chopped green olives
1/4 tsp. dried hot red pepper flakes
2 garlic cloves, minced
1/2 C. finely chopped red onion
1 T. fresh lime juice

Preheat the oven to 400 degrees. Spray cooking spray on a shallow baking dish large enough to hold the fillets in one layer. In a bowl stir together the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice. In the prepared baking dish arrange the fillets, skin sides down and spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.

Buffalo Mozzarella with Greek Olives and Roasted Red Peppers

Buffalo Mozzarella with Greek Olives and Roasted Red Peppers

½ cup Greek olives, pitted and chopped

½ cup jarred red roasted peppers packed in olive oil, chopped

2 tablespoons red wine vinegar

4 ounces buffalo mozzarella, thinly sliced

3 large whole-wheat pitas

 

Mix the chopped olives and red peppers with the vinegar. Push the mozzarella and vegetables into the pita pockets. Place on a baking sheet. Bake at 350ºF until golden brown, about 15 minutes. When browned and hot, cut sandwiches in quarters and serve.

 

 

from The Everything Glycemic Index Cookbook

 

Yield: 3 servings

Calories: 232

Fat: 4g

Fiber:

 

 

Spicy Moroccan Poussin with Olives and Preserved Lemons

Spicy Moroccan Poussin with Olives and Preserved Lemons

gamehen

4 Poussin (Cornish Game Hen)

1 onion, finely chopped

½ C. of cilantro, finely chopped

½ C. of flat-leaf parsley

2 garlic gloves, crushed

1 tsp. ground cumin

1 tsp. ground ginger

1 tsp. sweet paprika

¼ tsp. saffron

2 C. Greek olives

½ Moroccan preserved lemon (chopped) or lemon juice to taste

Juice of 1 lemon, salt & black pepper

 

Halve the Poussin and fry them in a little oil, until golden and cooked through. Place remaining ingredients, along with Poussin, in large casserole dish, add 2 C. of water or chicken stock, and heat over a medium heat. Bring to the boil and simmer gently for 30 minutes.

 

 

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Sherry Braised Chicken Thighs with Meyer Lemons and Olives

Sherry Braised Chicken Thighs with Meyer Lemons and Olives

chickenolive1asmall1 T. olive oil

1.5-2 lb. boneless, skinless, chicken thighs

2 each Meyer lemons, one juiced, one sliced in rounds

1/2 cup (2.75 oz. wt.) green olives, pitted

5 each garlic cloves, cut in half

1/3 cup sherry wine

1 cup chicken stock

Fresh thyme and oregano (about .25 oz. total), chopped

Salt and pepper to taste

 

Preheat oven to 300 degrees (optional, see below). Put the chicken pieces on a plate and pat dry with a paper towel. Season with salt and black pepper. Heat a large cast iron frying pan until hot and then add the olive oil. A cast iron pan isn’t necessary if you don’t have one; a regular heavy bottomed frying pan will work fine. Place the chicken in the pan (on what would have been) skin side down and cook for about 2 minutes until browned on that side. Turn the pieces over and cook for another 2 minutes. Add the sherry and the garlic cloves and let the sherry reduce by about 50%. Add the chicken stock, lemon juice and green olives. Sprinkle half of the chopped herbs on top along with the lemon slices and then cover with a lid. At this point you can reduce the heat to low and cook on the stovetop or place the pan in the oven. I prefer the oven because it provides a more even temperature and cooking process. Cook covered for about 20 minutes until the chicken is cooked through and very tender. Remove the lid and if desired, cook for a few minutes more, allowing the sauce to slightly reduce.  Serves 4.

 

 

Wine-Braised Chicken Thighs with Green Olives and Herbs

Wine-Braised Chicken Thighs with Green Olives and Herbs

8 bone-in skinless chicken thighs

Extra-virgin olive oil, for brushing

Fine sea salt

Black pepper, freshly ground

2 oz. pancetta, finely chopped

1 onion, coarsely chopped

Large branch fresh rosemary

Large sprig fresh thyme

5 cloves garlic, minced or pressed

1 1/4 C. dry white wine

1 1/2 C. chicken broth, preferably homemade

1 slice lemon, about 1/4-inch thick

1 C. pitted and halved picholine, lucques or other brine-cured green olives

 

Heat the oven to 400 degrees.  Brush the chicken thighs on all sides with olive oil, then season generously with salt and pepper. Place the chicken in a large, heavy ovenproof roasting pan and roast for 20 minutes, until golden. Reduce the oven temperature to 325 degrees.  Transfer the chicken to a platter and pour almost all the fat from the pan. Place the pan over medium heat and add the pancetta, onion, rosemary and thyme. Sauté for about 5 minutes, until the onion is tender, then add the garlic and stir for 1 minute. Return the chicken to the pan and add the wine. Bring to a simmer and reduce by about half, for 8 to 10 minutes, tipping the pan and skimming the fat occasionally.  Add the chicken broth, lemon slice, 1/4 tsp. salt and a generous grinding of pepper. Bring to a boil, cover tightly with foil and transfer to the oven. Cook for 30 minutes, turn the chicken pieces over, add the olives and continue cooking for about 20 minutes more, uncovered, until the chicken is very tender.  Transfer the chicken to a warm platter, cover with foil and reduce the sauce over high heat to concentrate the juices, stirring, for 4 to 5 minutes. Remove the vestiges of the herb branches and the lemon slice, return the chicken to the pan for a moment and serve, spooning plenty of the chunky sauce over the top.

 

 

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Braised Globe Artichokes with Fennel, Tomato, Preserved Lemons and Black Olives

Braised Globe Artichokes with Fennel, Tomato, Preserved Lemons and Black Olives

2 heads of fennel

1/2 a lemon and 1/2 a preserved lemon, fairly finely chopped

1tbsp olive oil

1oz unsalted butter

2 globe artichokes

2 bay leaves

2 cloves of garlic, chopped

3tsp sage, chopped

1 small pinch of saffron

4 good-quality, properly ripe tomatoes, preferably plum

2fl oz chicken stock

 

Heat the oven to 350F. Trim the fibrous outer layer from the fennel bulbs and cut into quarters. Reserve the fennel fronds to scatter over the finished dish. Squeeze over a little of the lemon juice. In a heavy-based saucepan add the olive oil and butter. Place over a medium flame and, once the butter begins to melt, add the fennel, season with a little salt and cook gently for 10 minutes or so. Meanwhile, trim the artichoke. This is not as hard as it seems, but it is imperative that your knife is very sharp. Lay it on its side and bring your knife down about a third of the way down the artichoke and simply cut all the way through. Throw away the top and trim all the way around the base until you come to the choke. All that is left to do now is to cut the choke in half and, with a small knife, trim out the spiky, fibrous inner core. Now, quickly rub the artichoke with the half lemon before adding it to the fennel along with the bay leaves, garlic and sage. Add the saffron and stir to combine. Roughly chop the (omega) tomatoes and add to the pan, along with the preserved lemon, followed by the stock. Cover and place in the oven for 40 minutes or until the fennel is very tender. Check for seasoning and pour into the bowl, then serve with basil oil and some grated Parmesan.

 

 

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Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

 

2 large lemons

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon chopped fresh oregano

4 cloves garlic, minced

6 tablespoons olive oil, divided

salt and black pepper

2 bone-in chicken breasts with the skin

2 large Russet potatoes, peeled and quartered

1/2 pound green beans (ends trimmed)

1/2 cup pitted Kalamata olives, halved

 

Preheat oven to 400 degrees. With a zester or fine grater, remove approximately 1 teaspoon zest from one of the lemons.  Transfer to a small bowl.  Slice one of the lemons and remove the seeds; set aside.  Juice the other lemon; set aside. To the bowl with the zest, add the parsley, oregano, garlic, 2 tablespoons olive oil and ½ teaspoon each salt and pepper.  Stir to form a paste.  Keeping the skin intact, carefully spread equal amounts of the herb paste underneath.  Place chicken on a non-stick baking sheet. Toss the potato wedges with 1 tablespoon olive oil and salt and black pepper to taste.  Place them around the chicken.  Scatter lemon slices around the baking sheet.  Drizzle lemon juice over the chicken and potatoes and drizzle chicken with 2 tablespoons olive oil (or 1 tablespoon each). Bake for 35 minutes.  Flip the potatoes.  Toss the green beans with remaining 1 tablespoon olive oil and salt and black pepper to taste.  Scatter the green beans around the chicken and potatoes.  Bake an additional 25 minutes or until chicken is 165 degrees in the center. Scatter the black olives over the chicken, potatoes and green beans.  Garnish with chopped fresh parsley and serve immediately.

Marinated Olives with Basil and Orange Peel

Marinated Olives with Basil and Orange Peel

1 small orange
1 C. extra-virgin olive oil
1 clove garlic, peeled and smashed
1 heaping C. (about 1/2 pound) mixed olives
1/2 C. loosely packed basil leaves, julienned

Peel the orange zest using a vegetable peeler, removing as little of the white pith as possible. Slice the peel into thin strips. (Alternately, use a zester or stripper.) Pour the olive oil into a small saucepan over low heat. Stir in the orange zest and smashed garlic clove. Once the oil is warm, 2 to 5 minutes, turn off the heat and let sit until it comes to room temperature. Remove the garlic and stir in the basil. Add the olives to a pint-sized jar. Cover with the olive oil (leave the basil and orange in the oil). Refrigerate at least 24 hours. Bring to room temperature an hour before straining the oil and serving