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Olive Tapenade with Rosemary & Basil. A simply addicting appetizer!
YUM! This olive tapenade makes me want to dance. It’s so freaking good! I just can’t deal. This is DELISH served on Baked Parmesan Crisps, alongside a cheese platter, slathered on crusty bread or on slices of cucumber for a healthier approach. I made this the other night to have with a cheese platter and it was just as good as I remembered.
It’s important to use mostly black pitted olives and only a small amount of kalamatas, because kalamata olives are high in sodium. Also, the regular black olives tend to be less expensive, so thats always a bonus!
The hot mustard and garlic give this tapenade a nice little kick, but the anchovy paste is truly my secret weapon. When used properly, anchovy paste really adds something extra special to a dish. It’s often that one ingredient you just can’t put your finger on. The biggest mistake people make, is of course using too much of it. This stuff is POTENT, so use a little bit at a time when cooking. It’s possible to cook with anchovy paste and not have fishy tasting food; just chill on the tube dude.
This is a great make ahead option for a party or appetizer and it is super easy to make. There is actually no real cooking involved in making this tapenade. All you have to do is add the ingredients together in a food processor and voila!
Hope you like it! xx
- 1 small can black olives, drained
- ½ cup kalamata olives
- ¼ cup extra virgin olive oil
- 2 cloves garlic
- 2 tbsp dry roasted pine nuts
- 2 tsp hot mustard, such as dijon
- ½ tsp anchovy paste
- 1 tsp rosemary, minced
- 2 tbsp basil, loosely chopped
- Pulse garlic, pine nuts and 1 tbsp olive oil for 30 seconds
- Add black olives, ½ of the kalamatas, hot mustard, anchovy paste, rosemary & basil and pulse until smooth, adding EVOO slowly.
- Add remaining half of kalamatas and quickly pulse
- Serve with crackers or bread
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THIS IS WHAT PEOPLE WOULD CALL A ‘PANTRY PASTA’
Wondering what to do with that day old baguette? This pasta totally transpired on a whim because I was absolutely sick of throwing things away!!! I feel like every week I’m throwing out veggies or leftovers we thought we would eat. It really irritates me. This year I’m really trying to use what I have, with efforts to reduce the amount of waste I produce on a daily basis. I’m making a conscious effort to think of ways to use whatever produce or ingredients I have at home before heading to the market. It’s been such a fun challenge and definitely something I will continue to adopt into my everyday routine. I really enjoy how it challenges me to get creative and be resourceful with what I have on hand.
The first thing I saw in my kitchen were two half-loaves of bread that I had made a few days prior. I would have to use them or toss them, so I opted to make my own herbed croutons and add them to a simple & slightly spicy pasta. I knew Rez would love it so much that it may be his new favorite dish of mine. I tease Rez that he could survive on salami & olives alone, but its actually true. I’ve never seen someone love something so much, that eat it every single day, often twice. That’s commitment.
As I write this post I can’t help but think, this would be something you would crave after a bad hangover. Just hear me out! We’ve all had those nights and if you’re like me, they will ruin your entire day. I can’t do it like I used to, that’s for sure.
This is what a hangover looks like when you’re 29: You wake up after a vivid dream of chugging a massive bottle of water, pop 2 Advils, drink more water, announce to whoever is around that ‘YOU’RE DYING’ and ‘you’re never ever drinking again, no matter how many times you’ve said it before’. Then you’ll probably take a nap, drink more water, stare at yourself in the mirror for far too long, willing it to stop. Fall asleep again somewhere else in your house (like the couch), maybe leave your apartment to grab something to eat (the struggle is real) and watch some netflix. Eff it, just start a freaking marathon because who are you kidding the day is over. After you’ve successfully lost the entire day to your hangover, you suddenly get this burst of energy and are famished. What to make? What do you want? THIS pasta is what you want!
It’s also good for any other day but this will cure your adult hangover just nicely!
- 3 cups of bread, cut into small cubes
- 3 tbsp olive oil or butter
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, torn
- 1 tsp garlic powder
- 1 pound dry spagetti
- 3 ounces spicy salami(like Hungarian or Genoa), diced
- 1 red pepper, finely diced
- 4 cloves garlic, minced
- pinch crushed red pepper flakes
- ⅓ cup black kalamata olives
- ½ cup freshly grated parmesan
- kosher salt & freshly ground pepper to taste
- olive oil for drizzling
- parsley for garnish
- Preheat oven to 350 degrees.
- Mix melted butter/olive oil, garlic powder, rosemary, thyme and salt until garlic powder is dissolved.
- Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated.
- Spread coated bread cubes on a cookie sheet and bake for 10 minutes.
- Stir the croutons and return to the oven for 10 more minutes.
- Remove when they are crisp & golden brown.
- Bring a large pot of well-salted water to a boil over high heat
- Meanwhile, heat the olive oil+red pepper flakes in a 12-inch skillet over medium-low heat, stirring occasionally with a wooden spoon, until the pepper flakes are sizzling, about 5 minutes.
- Turn the heat up to medium, add the salami+pepper and sautee for about 3-5 minutes.
- Add the breadcrumbs+olives+garlic and stir for 1 minute to combine.
- Remove from the heat.
- Cook the pasta in the boiling water according to package directions until al dente.
- Reserve ½ cup of the cooking water and drain the pasta. Immediately return the pasta to the pot over medium-low heat.
- Add the grated parmesan+1/2 the breadcrumb mixture and toss to combine. If necessary, add some of the reserved cooking water to moisten.
- Season to taste with salt & freshly ground pepper. Serve sprinkled with the remaining breadcrumbs+parsley.
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Take and instant vacation with Moroccan inspired Chicken with Preserved Lemon.
I’ve always been a fan of lemon everything. Whether its tablespoon of lemon zest or a squeeze of lemon juice, I think it elevates a dish from good to great. I recently came across preserved lemons at my local Italian grocery store and thought I would give them a try. My mind was BLOWN! The lemony flavor is so intense, it smacks you in the face. Relax! I mean it in the very best way. I was pleasantly surprised by how the preserving process mellowed out the sourness & tartness of the lemon. It’s brought such a unique flavor to the table and I’m absolutely addicted. This is definitely my favorite ingredient of the moment and these gems are breathing new life into some of my favorite recipes!
PRESERVED LEMON CAN BE ADDED TO SOUPS, SALADS AND SAUCES FOR AN INTENSE LEMON FLAVOR
Preserved lemons or Lemon Pickle depending on who you’re speaking to is a staple in Moroccan cuisine. They can be chopped, sliced or minced and can be rinsed to wash off some of the salt. Preserved lemons can be enjoyed in soups, salad dressings and sauces to name a few and this ingredient has instantly become a clutch ingredient! My latest & greatest discovery is that these babies are a freaking STAR in my Caesar/Bloody Mary, but thats a whole other post!
THESE SPICES ARE POWERFUL ANTI INFLAMMATORIES AND ANTIOXIDANTS
Preserved lemons are found in speciality grocery stores but can be a bit costly. My 12 oz jar was $7.99 USD but a little does go a very long way. Luckily for my wallets sake, they are super easy & inexpensive to make. They do preserve for about a month so it does require some planning. If you’re unsure if this is your thing, I would splurge on a small jar to see if you’re a fan of the taste.
LET THE CHICKEN MARINADE FOR A COUPLE OF HOURS IN THE FRIDGE IF YOU HAVE THE TIME
SWITCH THINGS UP! TRY THIS FLAVOR OF MOROCCO!
Besseha Arabic-Moroccan
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, crushed and finely minced
- 2 teaspoons fresh minced ginger
- ¾ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 large boneless, skinless chicken breasts cut in half lengthwise to make 4 fillets (you can use 4 chicken breasts if you prefer a larger serving, you can also use bone-in chicken pieces if you prefer)
- 2 tablespoons extra virgin olive oil
- ¾ cup chicken broth
- 1 medium yellow onion, finely chopped
- 1 preserved lemon, pulp discarded, peels thoroughly rinsed and finely chopped
- ½ cup pitted or whole Kalamata olives, rinsed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons freshly squeezed lemon juice
- Salt and pepper to taste
- To make the marinade, combine the olive oil, garlic, ginger, cumin, turmeric, salt and pepper. Place the chicken in a zip-lock bag and pour the marinade over. Swish around to ensure the chicken is thoroughly coated. Let marinate for at least 4 hours or overnight for maximum flavor.
- Heat 2 tablespoons olive oil in a skillet or Dutch oven over medium high heat. Cook the onions until soft and translucent, 5-7 minutes. Add the chicken and cook just until it turns white, about 2 minutes on each side. Add the broth and any remaining marinade from the zip-lock bag. Bring it to a boil. Reduce the heat to low, cover and simmer for 20 minutes, turning the chicken over once after 10 minutes.
- Add the preserved lemon, parsley, cilantro and olives, stir to incorporate into the sauce, cover and simmer for another 15 minutes. Stir in the lemon juice and add salt to taste. Serve immediately with a leafy green salad, couscous or bread.
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This Tzatziki takes me back to Greece!
When my fiancé & I went to Greece it was a dream come true! For almost two decades, traveling to Greece had been #1 on my bucket list. I dreamt of sunsets in Santorini, getting lost in the winding white alleyways, drinking ouzo in a taverna on the caldera and eating the best greek food of my life. I had been patiently impatiently waiting until I met ‘the one’ so to speak, because it seemed like such a romantic place and I didn’t want to go with just anyone. Luckily, when Rez came along he was quick to want to make that dream come true and we started planning an epic euro trip that would include the Greek islands for my birthday.
Elia (Olive) beach, Mykonos
I have no idea how much Tzatziki we consumed while in Greece but it was a lot! Rez was totally in his element, feeling so at home with the familiar foods from childhood. The Tzatziki in Greece was so thick & creamy and was always served on a shallow plate; never in a bowl.
Straining yogurt is an important part of making traditional Tzatziki
Why could I never get it quite right at home? What was I missing? I usually ended up with a runnier Tzatziki, most certainly not the thick spread I was served in Greece. After asking around at a few of the smaller tavernas, I learned that they were straining their yogurt to make a yogurt cheese. It’s similar to a soft cream cheese. The Lebanese culture also does this to make labneh. Ideally, you would strain it for up to 48 hours, but you can cheat and speed up the process for this recipe (I do it all the time). You just need a strainer, cheesecloth and a large bowl to catch the liquid as it drops from the yogurt.
The yogurt will shrink in size by half when strained. If the recipe called for 1.5 cups of strained yogurt, you need to start with 3 cups.
Cut cheesecloth into 6-8 18 inch pieces and layer them in the strainer. Sit the strainer inside the bowl to catch the liquid as it drips from the yogurt. Pour the yogurt into the center of the cheesecloth and pull up the sides of the cloth, bringing the ends together at the top and tying with a string. Place in the fridge and let it sit for an hour.
In the meantime, grate your cucumbers. No need to peel them, just go ahead and start grating. You must use English cucumbers or the small Persian cucumbers for this recipe. Don’t use the wide, regular cucumbers because they are waxy and will give your Tzatziki a bitter taste. Put the grated cucumber in a another strainer and sprinkle with 1/2 tsp sea salt to help draw out the moisture from the cucumbers. If you’re in a rush, you can press down on the cucumbers to speed up the process. If you’re not in a rush, leave cucumbers in the fridge overnight or for 10-12 hours for best result.
Tzatziki, Olives and Fresh Baguette are great to serve your friends over cocktails.
After an hour take it out of the fridge and check the liquid in the bowl to make sure no yogurt is leaking. If there is yogurt in the bowl or coming out of the cheesecloth, it means you’re not using enough. If this is the case, cut a few more pieces of cheesecloth and tie with another string. No biggy!
If you’re trying to speed up the process, you can gently start ringing out the liquid. You can repeat this every half hour of so depending on how much of a rush you’re in. Ideally, you would be able to keep it in the fridge with the cucumbers, overnight or for at least 10-12 hours. The longer you let it sit, the thicker it will be!
Fresh Mint & Dill are suggested for this recipe but dried herbs can be used in a pinch! Just make sure to leave Tzatziki in the fridge for longer to let the dried herbs soften into the spread.
Remove the yogurt out of the cheesecloth and voila Thats how you make yogurt cheese. It’s freaking simple eh? It just requires a little bit of your attention but its so worth it. If you want to do almost no work at all, leave it in the fridge for at least 24 hours so the liquid will drain out naturally.
Now all you have left to do is add all the other ingredients: cucumbers, extra virgin olive oil, lemon juice, garlic, salt, dill and mint.
Kalí óreksi! xx Greek
- 1 large English cucumber or 5 Persian Cucumber, unpeeled and grated
- 1½ cups strained full-fat Greek yogurt (roughly 3 cups unstrained)
- 2 large garlic cloves, finely minced
- 2 tbsp extra virgin olive oil and more for drizzling
- 1 tbsp lemon juice
- ½ tsp salt
- 3 tbsp fresh dill, minced
- 3 tbsp fresh mint, minced
- Cut cheesecloth into 18 inch pieces and layer them in the strainer (I suggest using 6-8).
- Put yogurt in the middle of the cheesecloth. Make sure you have a bowl under the strainer to catch the liquid. Gather the access cloth of the sides and tie at the tie with string. Put in the refrigerator.
- Check after 1 hr to make sure the liquid dripping from yogurt is only slightly milky. If there are pieces of yogurt in the bowl, it means you're not using enough cheesecloth. In this case, add a few more layers and tie with another string.
- Grate your unpeeled cucumbers and put into a strainer. If you're using English cucumber, make sure you remove the seeds first.
- Add ½ tsp salt to the cucumbers to draw out the moisture. Leave it in the fridge overnight along with strained yogurt for 10-12 hours. If you're in a big rush, you can use your hands to press down on the cucumbers.
- The next day remove the yogurt and cucumbers from the fridge and combine in a medium sized bowl. Add remaining ingredients to the bowl and mix them all together.
- Refrigerate until ready to use.
- Serve in a shallow plate and garnish by drizzling olive oil, olives and fresh herbs.
To speed up the straining process for both the cucumber and yogurt, you can sprinkle a little kosher salt on top to help draw out the moisture.
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