Tag Archives: olive oil

5 Recipes for $58

12 Apr

I am $8 over this week, but I feel like the recipes are worth it. There is a great mixture of hot comfort food and cool spring time fresh food. I found a new combination of flavors (mint and olives! who knew?) this week and also discovered a new cheese that tastes like bacon (not gouda, but fontina–it’s cheaper!). Have a great week and happy cooking and eating!

This week’s Recipes:
Each recipe amounts to 4 servings each.

Tortilla Chip Salad
Vegetarian Cranberry and Walnut Spring Salad
Mint and Olive Chicken over Couscous
Vegetarian Macaroni and Cheese with Smoked Fontina Cheese
Vegetarian Collard Greens and Tomatoes with Garlic Cheese Bread

[TABLE=17]

For a pdf version of this shopping list, CLICK HERE.

Mint and Olive Chicken over Couscous

12 Apr

I really never thought I would combine mint and Kalamata olives, but that day has arrived. I can’t really explain the taste other than using the word refreshing. It is as though the mint smooths out the slight tartness of the olives. They just both work really well together. And, to top it off, couscous is not only super easy to make, but it is delicious and good for you. Lots of great things to say about this recipe.

Cumin Mint Chicken over Couscous
Prep. Time: 5 minutes
Cooking Time: 35 minutes
Serves 4

Ingredients:
2 TB olive oil

4 chicken breasts
2 TB cumin
2 TB tumeric
1 TB ground coriander
salt
pepper
3 garlic cloves, minced
4 cups chicken stock
1/4 cup mint, chopped
1/4 cup kalamata olives, chopped
3 cups couscous
1/2 pound cherry tomatoes, halved

Directions:
1. Combine olive oil, cumin, tumeric, ground coriander, salt and pepper and garlic. Rub seasoning over chicken breasts.
2. Heat large deep skillet over high heat. Add chicken and brown both sides, 5 minutes each side.
2. Add 2 cups of chicken stock to pan. Bring stock to a boil, cover and reduce heat to low; cook for 10 minutes.
3. Add mint and chopped olives to pan. Cook another 10 minutes.
4. Remove cover from pan and cook on high for 5 minutes.
5. Heat 2 cups chicken stock until it starts to boil. Add couscous and tomatoes, turn off heat, cover and let sit 5 minutes.
6. To serve, cover plate with couscous and top with chicken. Top chicken with mint/olive sauce.

Collard Green with Tomatoes and Garlic Cheese Bread

12 Apr

Collard greens are one of my favorite vegetables. The only trouble is that I have a hard time finding a way to make them other than cooking them all day with some vinegar. Here is what I have come up with.

Collard Green with Tomatoes and Garlic Cheese Bread
*Vegetarian Recipe*
Prep. Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:
1 TB olive oil
1 onion, chopped
1 16 oz. bag frozen collard greens
4 Roma tomatoes, sliced
Juice of one lemon
1 ts garlic powder
1/2 ts mustard powder
1 TB apple cider vinegar
1/2 ts hot sauce

Garlic Cheese Bread
4 slices bread
1 cup shredded cheese
2 cloves garlic, minced
2 TB olive oil

Directions:
Start with the bread:
1. Preheat oven to 400 degrees F.
2. Combine garlic and oil. Brush equally on to the bread.
3. Top with shredded cheese.
4. Bake in oven for 5-10 minutes.

Greens with Tomatoes:
1. Place collard greens in microwave safe bowl and microwave for 3 minutes.
2. Heat oil in large skillet over high heat. When oil is hot, add onions. Cook for 3 minutes.
3. Add tomatoes and collard greens to skillet and stir. Stir and cook for 2 minutes.
4. Add the remaining ingredients and cook for 7-10 more minutes or until the liquid evaporates.

Zucchini Frittata

5 Apr

This recipe is the best because you only need one skillet to make it!

Zucchini Frittata

Ingredients:

1 onion, chopped
2 cloves garlic, minced
1 large zucchini, chopped
2 TB olive oil
1 TB flour
6 eggs
2 TB oregano
1 ts salt
1/2 ts black pepper
1/2 cup ricotta cheese
1/2 cup yogurt
1/4 cup grated parmesan
1/4 grated cheese

Directions:

1. Heat oven safe skillet over high heat. When pan is hot, add olive oil. When oil is hot, add onions and cook 3 minutes.
2. Add garlic and cook 30 seconds. Add zucchini and flour and mix thoroughly. Continue cooking and stirring occassionally until zucchini is golden brown.
3. Beat eggs, salt and pepper in mixing bowl. Add ricotta, yogurt and parmesan. Mix well.
4. Add egg mixture to hot skillet and mix everything together.
5. Place your oven safe skillet into a preheated 350 degree F oven. Cook 30 minutes.

Chicken in Leek Lime Sauce with Carrots and Quinoa

5 Apr

I re-discovered the deliciousness of leeks this week. This recipe is a wonderful combination of a variety of flavors. I don’t really know how to classify it; it has a sort of Mediterranean taste to it.

Chicken in Leek Lime Sauce with Carrot Rice

Total time: 30 minutes
Serves 4

Ingredients:
4 TB olive oil
3 carrots, peeled and grated
salt
black pepper
1 cup quinoa
3 cups chicken stock
1 ts dried thyme
zest and juice of 2 limes
2 chicken breasts, sliced
3 garlic cloves, chopped
1/2 ts red pepper flakes
1 ts ground coriander
2 leeks, sliced
2 TB butter

Directions:
1. Heat medium skillet over high heat. When pan is hot add olive oil. Add carrots, salt and pepper. Stir and cook 1 minutes.
2. Add quinoa to skillet and mix well. Add 2 1/2 cups chicken stock. Bring stock to a boil, cover, reduce heat and cook 10 minutes.
3. Combine 2 TB olive oil, thyme, lime zest, salt and pepper. Coat chicken with mixture.
4. Heat large skillet over high heat. Add chicken and cook 5 minutes on each side. Transfer to plate and cover with aluminum foil to keep warm.
5. Using same skillet, heat up 2 TB olive oil. Add garlic, red pepper flakes and coriander. Cook and stir 1 minute. Add leeks and cook 1 minute. Add lime juice and 1/2 cup chicken stock; cook 2 more minutes.
6. Turn off heat and add butter.
7. Divide carrot rice among 4 plates. Place sliced chicken on top of rice. Top chicken with Leek Lime Sauce.

Tortilla Soup

28 Mar

I randomly found Jersey Girl Cooks while looking for recipe ideas.  I love her Tortilla Soup recipe and wanted to share it with you.

Jersey Girl Cooks Tortilla Soup Recipe

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

2 TBS olive oil
1 medium onion, finely chopped
2 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can tomato sauce
dried arbol chili peppers, crushed (amount to your liking or another dried pepper)
2 cups frozen corn
1 can (15 oz) black beans, rinsed and drained
4 cups cooked shredded chicken
2 TBS masa harina (fine cornmeal)
1 avocado, pitted, peeled and diced
salt and cayenne pepper to taste
tortilla chips and sour cream for serving

Directions:

In a large Dutch oven, heat oil and saute onion and garlic for a few minutes or or until it starts to brown. Add chicken stock, tomato sauce, peppers, corn, beans, chicken and masa harina. Bring to boil, reduce heat to low and simmer for 25 minutes. Add avocado and simmer for 5 more minutes. Season with salt and pepper to taste. Top with crushed tortilla chips and sour cream.

Egg & Potato Skillet

28 Mar

I found a great web page that has 22 fast and cheap dinner recipe ideas.  The Egg and Potato Skillet is one of the recipes on that list.  Check out http://www.womansday.com to see the other 21 ideas for a cheap and easy dinner.

Egg and Potato Skillet

Serves 4

Prep. Time: 5 minutes

Cooking Time: 15 minutes

Ingredients:

2 TB olive oil

2 potatoes, peeled and diced

1 onion, chopped

1 zucchini, chopped

4 eggs

Directions:

1.  Heat up deep dish skillet.  When skillet is hot, add olive oil.  Add onions to hot oil and cook 5 minutes.  Add the potatoes and cook, stirring occassionally until they are tender.

2.  Add zucchini and cook 3 more minutes.

3.  Make 4 indentations in mixture; break an egg into each. Cover and cook until eggs are cooked through.