SPANISH SPAGHETTI W/PIMENTO-STUFFED OLIVES - ZWT-8
I doubt there are many among us who don't like spaghetti & I doubt there are many of you who won't love this Spanish version that features the addition of pimento-stuffed olives. This recipe was found at myrecipes.com & a Dec 2009 contribution by David Joachim in Cooking Light was credited. (10 min was allowed for ingredient prep) *Enjoy!*
Provided by twissis
Categories Vegetable
Time 45m
Yield 4 Entree Servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to pkg directions (Omit salt & fat). Drain.
- Heat oil in a lrg skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper & saffron (if desired).
- Crumble beef into pan. Cook 5 min or until beef is browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a boil, reduce heat & simmer 15 minutes.
- Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.
SPANISH STYLE SPAGHETTI RECIPE
Provided by Jennifer
Number Of Ingredients 10
Steps:
- In a large pan add olive oil and all the ingredients (except the meat) and sauté until onions are translucent. Add the meat and cut up until well blended. Cover and simmer until meat is cooked, about 25 minutes. Cook and add pasta to sauce. Stir and top with cheese.
GARLIC STUFFED OLIVES
Make and share this Garlic Stuffed Olives recipe from Food.com.
Provided by KJK 5
Categories Vegetable
Time 10m
Yield 1 jar
Number Of Ingredients 5
Steps:
- Drain olives.
- Peel garlic, stuff into olives.
- Large cloves may be cut to fit.
- Put stuffed olives into a jar (we use a pickle or mason jars).
- Add enough olive oil to cover.
- Add seasonings and chili.
- Seal, shake to mix.
- Let marinate for a few hours (or a day).
SPAGHETTI WITH CHICKEN AND SPANISH GREEN OLIVES
Make and share this Spaghetti With Chicken and Spanish Green Olives recipe from Food.com.
Provided by hectorthebat
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta. Cook until al dente for 8-10 minutes, but check packet instructions.
- Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute.
- Season the chicken with salt and fresh black pepper and add it to the pan. Cook for around 6 minutes.
- Add the Spanish green olives.
- Drain the pasta into a colander, and place it in the saucepan and mix well.
- Add the lemon zest and juice and stir.
- Add the parsley and serve immediately.
Nutrition Facts : Calories 700.1, Fat 33.8, SaturatedFat 7.4, Cholesterol 93.8, Sodium 335.4, Carbohydrate 63.6, Fiber 4, Sugar 2.5, Protein 34.2
LEMON-STUFFED OLIVES
For a variation, you can use orange peel for some of the olives. The cooking time is the marinating time. From "The Art of Spanish Cooking."
Provided by FLKeysJen
Categories Fruit
Time P1DT20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Drain jar of martini olives (reserve juice for dirty martinis). Stuff tiny bits of lemon peel into the holes.
- Combine marinade ingredients. Let olives stand in the mixture 24 to 48 hours before serving.
Nutrition Facts : Calories 90, Fat 7, SaturatedFat 0.9, Sodium 575.8, Carbohydrate 3.7, Fiber 1.7, Sugar 0.9, Protein 0.6
SPAGHETTI & EGGS
A great Sicilian dish handded down from my Nonnie. It sounds odd, but give it a shot and you'll love it! Directions is for a serving of 8 eggs (2 eggs per person) & a pot of gravy.
Provided by Chef Stef 1280
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Gravy:.
- Let a about 2 Tblsps Olive Oil heat in a pasta pot.
- Chop the Garlic and combine with oil.
- Sprinkle Cayan Pepper over the oil and let simmer.
- Chop onion (opt.)and cook until soft in the Olive Oil.
- Combine Tomato Paste and let cook combining a cup or so of cold water. Let cook for about 5 minutes adding seasons as desired. Add the 2 cans of Kitchen Ready Tomatoes and let simmer adding 1/2 cup of finely grated Romano Cheese. After letting this sit for a while the gravy will begin to thicken, add 2 tomatoe cans of cold water.
- Let come to just about a boil and crack the egg into the pot. Give enough room to each of the eggs cooking in the pot so they are not touching eachother.
- Reduce heat and let cook.
- Boil the pasta as instructed on the box.
- The eggs usually take about 10 - 15 minutes to cook, the best way to tell if they are done is to carefully scoop them, if they jiggle, let them cook. Otherwise, serve pasta with gravy and place eggs atop the pasta.
- Adding Romano cheese is delectable!
- A must know about this one, never stir the gravy once you have added the eggs to the pot, doing so will break up the eggs and make a bit of a mess in your pot of gravy.
- Enjoy, I hope you like it :).
SPANISH MARINATED OLIVES
These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.
Provided by Geema
Categories Spanish
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.
FRIED STUFFED OLIVES
An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.
Provided by nvermd
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
- Stuff olives using a pastry bag.
- Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
- Fry in oil at 250 to 275 degrees until crisp and golden brown.
- Drain on a paper towels.
- Serve hot.
CARROT HALWA (MADE W/EASE IN SLOW COOKER) - ZWT-8
This is the 1st of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. Carrots & milk may not sound like ingredients for a crowd-pleasing dessert, but 1 bite of Carrot Halwa (from Anupy Singla's The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes) came w/a promise to chg your mind. A traditional Punjabi dish freq sweetened w/sugar & flavored w/nuts & raisins, Halwa is a smashing end to any meal. Use a 5 qt slow cooker & then serve hot or cold. This recipe yields 7 cups, but is easily halved. In that case, a smaller slow cooker may be used. NOTE: I found 7 recipes for Carrot Halwa & didn't compare all of them w/this recipe, but I do know 1 thing - None of them use a slow cooker as their cooking method. Cooking time does not include the slow cooker time & cooling time as neither requres real attention & I estimated 20 min for the time required to grate the carrots. *Enjoy!*
Provided by twissis
Categories Dessert
Time 55m
Yield 14 1/2 Cup Servings, 14 serving(s)
Number Of Ingredients 9
Steps:
- Grate the carrots by hand. (This dish is a labor of love & this is the only real labor part of it.) The carrots break down much better if they're hand grated. Alternatively, you can grate them in a food proc. Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.) Put the carrots in the slow cooker.
- Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
- Cook for 3 hrs on high. Remove the slow cooker lid & cook for another 3 hrs on high. Replace the lid (but leave slightly open) & cook on high for 3 more hours. By now, the carrots will be cooked & will look soft & watery.
- Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
- Add the sugar & cont cooking (stirring) for another 15 minutes. While stirring, slowly add the crushed almonds & the ghee or butter. Add the raisins + ground cardamom & cont stirring.
- When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, it's done. Take the pan off the heat & let the mixture cool for about 15 minutes. Garnish w/grd pistachio & almonds to serve.
Nutrition Facts : Calories 347.4, Fat 16.7, SaturatedFat 7, Cholesterol 29.6, Sodium 126.2, Carbohydrate 46.3, Fiber 3.2, Sugar 40.5, Protein 6.4
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5/5 (80)Total Time 37 minsServings 4Calories 407 per serving
- Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper, and saffron, if desired. Crumble beef into pan; cook 5 minutes or until beef is browned, stirring to crumble. Stir in marinara sauce, olives, sherry, capers, and 3 tablespoons parsley. Bring to a boil; reduce heat, and simmer 15 minutes.
- Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
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- Heat oil in a large skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 min. Stir in oregano, celery salt, red pepper, black pepper & saffron (if using).
- Crumble beef into pan. Cook 5 min or until beef is fully-browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a slow boil, reduce heat & simmer 15 min.
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