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Caponata with Kalamata Olives and Asiago Cheese© Recipe by Food & Wine Magazine™ Adapted by Leah

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I’d had a jar of Kalamata olives sitting in the refrigerator for awhile with no idea what I was going to do with them.  My husband and children don’t care for them and I tend to not cook only for myself, so there they sat.  Then I came across Food & Wine’s™ recipe for Caponata with Kalamata Olives and Asiago Cheese©.  After a quick review of the recipe I knew it was one my family would likely enjoy, so I put it on the menu.  After all, they love anything they can scoop up with slices of baguette.  I made a small change.  I cut everything smaller than recommended.  I wanted everything small enough that they wouldn’t pick up chunks of food and ask what they were.  I wanted to make sure each bite of baguette had bits of all the flavors on it.  The dish was a success!  I hadn’t planned to keep the recipe.  I enjoyed it but I didn’t think the others would want it again.  Then my husband suggested we make it the next time his brother’s family comes over.  I guess kalamata olives are fine as long as they’re small enough you don’t realize what you’re eating. 🙂

 

 

Al

 

 

Caponata with Kalamata Olives and Asiago Cheese© by Food & Wine Magazine®

 

INGREDIENTS

1/2 cup balsamic vinegar

1 Tbsp sugar

5 Tbsp extra virgin olive oil

2 large eggplants (1 1/2 pounds) cut into 1/2-inch dice

salt and freshly ground pepper

2 medium zucchini (1 pound), cut into 1/2-inch dice

2 yellow squash (1 pound) cut into 1/2-inch dice

3 garlic cloves, thinly sliced

2 large celery ribs, peeled and cut into 1/4-inch dice

1 medium onion, cut into 1/4-inch dice

1 red bell pepper, cut into 1/4-inch dice

1 (16 oz) can plum tomatoes, drained and chopped

1 cup pitted kalamata olives, quartered

2 Tbsp chopped parsley

2 Tbsp chopped oregano

4 oz aged Asiago cheese, shredded

baguette slices, for serving

 

PREPARATION

  1. In a small saucepan, combine the vinegar with the sugar and boil over moderately high heat until reduced to 3 Tbsp, about 5 minutes.  Let cool.
  2. In a large nonstick skillet, heat 3 Tbsp of olive oil until shimmering.  Add the diced eggplant, season with salt and pepper and cook over moderately high heat, stirring, for 2 minutes.  Reduce the heat to low and cook, stirring occasionally, until the eggplant is tender, about 10 minutes.  Transfer the eggplant to a large bowl.  Wipe out the skillet.
  3. Add the remaining 2 Tbsp olive oil to the skillet and heat until shimmering.  Add the diced zucchini and yellow squash, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender, about 7 minutes.  Using a slotted spoon, transfer the squash to the bowl with the eggplant.
  4. Add the garlic, celery, and onion to the skillet and cook over moderate heat, stirring occasionally, until softened slightly, about 5 minutes.  Add the red bell pepper and cook until all the vegetables are tender, about 4 minutes longer.  Transfer to the bowl with the eggplant and squash.
  5. Add the tomatoes, olives, parsley, oregano and balsamic syrup to the bowl and fold gently. Fold in the Asiago.  Season the caponata with salt and pepper.  Transfer to a clean bowl and serve with baguette slices.

Crunchy Bean Tacos

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Whenever I make refried beans I always make extra so we can make these tacos. Tacos are always a hit and these bean tacos are perfect for a meatless meal.  My 10 year old is a little carnivore and she doesn’t even notice the lack of meat.  Now that’s saying something!  Recently I tried making these tacos with canned refried beans and with a little additional seasoning they were great! Since that takes a 2 step meal to 1 that’s the recipe I’m sharing.

 

 

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Crunchy Bean Tacos

yield: 15 tacos

INGREDIENTS

1 (15oz) can Refried Black Beans

1/2 cup minced red onion

1 tsp cumin

1 tsp paprika

2 Tbsp cilantro, chopped

6 oz pepper jack cheese, shredded

2 Tbsp olive oil

pinch of salt and pepper

15 corn tortillas

avocado

hot sauce

salsa

sour cream

PREPARATION

  1. In a medium bowl, add beans along with red onion, cilantro, and spices.  Add a pinch of salt and mix all ingredients together.  Mix in your cheese.
  2. In a large, non-stick skillet, add a couple Tbsp of olive oil and heat over medium-high heat.
  3. Add one corn tortilla at a time and let each get hot in the oil for a few seconds.  Then add about 2 Tbsp of the bean filling to half of the tortilla.
  4. Fold the tortilla in half, forming a shell, and gently press down until it holds its shape.  Set aside.  Repeat with remaining tortillas and filling.
  5. Add as many tacos back to the skillet as will fit.  You may need to add some more oil.  Cook about 3 minutes per side until they are nicely browned and crispy.
  6. When flipping the taco to cook on the other side use a spatula and flip the taco toward the fold so the fillling does’t fall out.
  7. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Note:

Corn tortillas are resilient to heat.  Don’t worry about burning them.  They are very flexible.  Just be sure to cook them on each side long enough to get them really crispy.

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