Posted at 2:17 pm
Eat your vegetables your Mom always said and she was right! Veggies are so good tasting as well as good for you. Low in calories, fat, no salt, cholesterol or sugar. I love to just saute fresh seasonal veggies for a dinner. I just serve over greens, polenta, farro or any whole grain. I wonderful healthy satisfying meal.
Sauteed Fresh Vegetables over Greens
8 oz fresh sliced mushrooms, I like baby portabella
1 cup sliced grape tomatoes
1 can chick peas, drained and rinsed
1/4 cup sliced kalamata olives
2 tablespoon fresh basil, chopped
Fresh greens, I used a combination of kale and baby spinach
Heat olive oil in medium saute pan over medium heat. Add garlic cooking for about 2 minutes. Don’t brown garlic as it will become bitter. Add shallots continuing to cook for another 1 minutes. Next add the red peppers and mushrooms cooking for about 5 minutes. Gently combine tomatoes stirring for another 2 minutes. Add capers, olives, pepper and basil cooking for a few minutes. Place veggie mixture on top of greens.
Posted at 5:05 pm
The holiday season is here with all the wonderful family dinners and entertaining. I love to make brie a little more fancy by baking in puff pastry. Purchased puff pastry is so easy to use with wonderful professional result that anyone even a beginning cook can wow their guests. I like to make different spreads for my baked brie, sometimes sweet and sometimes savory. If you love olives this is your baked brie. You can either make your own olive tapenade, you can find the recipe below or save time by purchasing store made tapenade. Decorate with slice olives creating a delicious tasting, easy, appetizer.
1/2 package of frozen puff pastry (one sheet)
1 teaspoon water
1/4 cup homemade tapenade or purchased
1 (8 ounce) Brie Round
Thaw the pastry sheet at room temperature for 20 minutes. Preheat oven to 400 F. Mix egg and water. Unfold pastry sheet on lightly floured surface. Roll into 12″ square. Cut pastry to make a 10 inch circle. Spread olive tapenade spread to within 1 inch of pastry edge. Place cheese round on top. Brush edges of puff pastry with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2″ from edge of cheese. Fold these two side on the Brie. Press edges to seal. Place seam side down on baking sheet. Decorate top with rolled out reaming pastry to decorate like a holiday package. Brush with egg mixture. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.
1 cup pitted kalamata olives (you can use any vary of olives)
1 clove chopped garlic
1/4 cup olive oil
1 teaspoon capers
1 teaspoon herbs de provence
In mini food processor, combine olives garlic and process until olives are from a spread. Add oil, capers and herbs de Provence. Process until blended.