I want to start this recipe with a disclaimer. Tieghan makes amazing recipes. A lot of her stuff is in my arsenal, or on my to-try list. HOWEVER. I usually end up cutting out upwards of three or four ingredients of hers per recipe, because as nice as those things are, they’re there more for garnish, and don’t really add anything to the dish. Here, I cut… three things, but we’ve still got a damn amazing recipe here. 

The most expensive things you will likely have to get are the cherry tomatoes and the feta, but the rest you likely either have in your pantry/fridge, or can find them nearby for reasonable prices. You can still make this for a pretty reasonable price, and it makes enough for you to have leftovers and then some. 

Twenty Minute Mediterranean Hummus Noodles with Blistered Tomatoes

Ingredients

  • 1 pint cherry tomatoes
  • 6 baby bell peppers (I used about half of what the original recipe recommends, found them cheap at my local grocery, look for sweet snacking peppers)
  • pinch sea salt and fresh ground pepper
  • 4 T olive oil, divided
  • .75 lb thin spaghetti, or your personal preferred thin pasta (I went angel hair here)
  • .75 c of your favorite hummus (roasted garlic, here)
  • 1 c pasta cooking water (drain this off right before you’re done!)
  • 1 c fresh basil (I tore it, Tieghan isn’t really clear on if it needs to be chopped, diced, left whole, etc)
  • pinch crushed red pepper flakes
  • .25 c kalamata olives, chopped
  • 1 T oregano, chopped
  • 1 T balsamic vinegar
  • 4 oz feta crumbles

Take a pot of water, salt it, and bring it to a boil.  While the pot warms up and begins to boil, take a large grill pan, pour 2 T olive oil in, and heat over high heat. Once heated, add the cherry tomatoes, baby bell peppers, and a pinch of sea salt and pepper, and grill until the cherries begin to wrinkle and grill marks appear on the peppers, flipping from side to side. The difference between pictures one to three here is about 10 minutes’ time, and pic 3 is what it should look like at the end of that time. Remove the pan from heat and set aside.

Once the water is boiling, add the pasta and cook according to instructions, until al dente. Right as it finishes, scoop off one cup of the water the pasta’s cooked in, and add it to a medium sized bowl. Then drain the pasta, and let it sit a minute while you get the next part ready. 

To the pasta cooking water, add the hummus, fresh basil, and red pepper flakes, and whisk together until you’ve got a thin sauce (see pic five). Let it sit a bit to thicken. Then, take your pasta, and toss it to coat with the sauce. 

Take 1 c of your blistered cherry tomatoes, put them in a small bowl, and smash them lightly with a fork, so that the juices are released. Stir in the oregano, chopped kalamatas, remaining 2 T olive oil, a bit of sea salt and pepper to taste, and balsamic, and toss to combine. 

When ready to eat, take the sauced pasta, add the tomato-olive mix, a few blistered tomatoes and peppers, and feta, and toss to combine, and then enjoy the amazingness!

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Want a simple, quick, savory meal that will make your place smell delicious, and will include stuff you likely already have on hand? Then look no further than this. I’ve had puttanesca sauce on pasta before, but the idea of making the sauce into a shakshuka type dish never occurred before Smitten Kitchen put this recipe up. And let me tell you, it is afuckingmazing. So, pick up some diced tomatoes and kalamata olives, and give it a try. 

Eggs in Purgatory Puttanesca
Lasts 3 meals, if eating by yourself

Ingredients

  • 2 T olive oil
  • 3 garlic cloves
  • 2 T-ish pitted kalamata olives
  • 1 t capers, drained and rinsed
  • 1 anchovy filet (add a few more if you want a more savory flavor)
  • 1 T dried Greek oregano
  • pinch red pepper flakes
  • 1 14 oz can diced tomatoes (I went with fire roasted, will probably go with 2 cans next time)
  • sea salt to taste
  • 1-4 eggs
  • .25 c grated parmesan (or, if you have it on hand, parmigiano-reggiano)
  • 1-4 slices of bread

Heat your olive oil in a medium sized pan over medium heat. While the pan warms, take your garlic cloves, kalamata olives, capers, anchovy, oregano, and red pepper flakes, and mince them together until you have a nice small pile. Take the heap, and add it to the pan, stirring and cooking for two minutes, until nicely fragrant.  Slowly add in your tomatoes, and a bit of sea salt, and lower the heat to medium low, stirring and simmering for five minutes. Take a taste of the sauce, and see how you like it. 

Then, make small indentations into the sauce, and crack your eggs into it. Cover the whites with sauce and cheese, and then cover and cook for five minutes, until the whites have set. If you want to toast your bread, now is a good time to do so; if you have a gas stove, just toast it over the burner, or toast it under the broiler for a few minutes. 

Then, scoop out your sauce, and an egg, into a bowl with your bread, and enjoy!

This one was a bit of work to put together, but honestly, it was worth it. The bread came from a one-off batch of beer bread that the people who do my sourdough at the farmer’s market came out with a few weeks ago.  The hummus and soft eggs both come from existing recipes that are linked in their listing in the ingredients.

And honestly, the rest I winged, and made a few changes to.  Either way, the resulting breakfast was utterly perfect.  If slightly long on the title; anyone with any ideas on how to shorten it, I’m all ears.

Dukkah is another new and interesting spice blend I recommend; I got mine from the Spice Sage, as no one around here does it.

Soft Eggs with Hummus, Roasted Olives, Tomatoes, and Capers, Goat Cheese, and Dukkah
Lasts appx five days of breakfast in the amts I made it

Ingredients

  • equal amounts cherry tomatoes, quartered; kalamata olives, whole; capers (mine was appx .5 c on all)
  • olive oil
  • soft goat cheese
  • Roasted Garlic Hummus
  • bread
  • soft eggs

Preheat your oven to 400, and combine your quartered cherry tomatoes, kalamata olives, and capers with olive oil in a small baking dish. Roast for 20 minutes, and remove.  Mix your goat cheese in with the roasted salad.

Take a slice of bread, and spread the hummus over it. Put a soft egg on top, splitting it so that the yolk spills over it. Sprinkle dukkah on the bread. Scoop some of the salad, and sprinkle the dukkah on that.

And then enjoy your slightly nontraditional breakfast!

Hey, folks!  It’s been a while, I know, but I haven’t really been cooking that much in the last month or so, and when I have been, it’s been repeats of things I’ve made on here in the past. But, if there would be any interest in a weekly post with recipes of Stuff I’ve Made this Week, I’d be happy to do a weekly roundup. I’ll put a question mark at the end so that folks can chime in.

I actually got to make this twice in the past week, and with slight variations each time.  This is a great summer recipe, especially with minimum and low temperature oven usage.

Pearl Couscous with Olives and Roasted Tomatoes
Makes enough to feed several people multiple days, or one person at minimum a week

Ingredients

  • 1 qt (1.5 lbs) cherry or grape tomatoes (if you have the ability, go for various hues, mine were from a combination of the farmer’s market and my own garden)
  • 5 large garlic cloves, unpeeled (can be increased if smaller, of if you like garlic)
  • .25 c olive oil
  • .25 c warm water
  • 1 t fresh lemon juice
  • 1 t salt
  • .5 t pepper
  • 2.75 c chicken stock (substitute Parmesan broth if you’re vegetarian)
  • 2.25 c Israeli/pearl couscous (you can also use Lebanese, which is bigger, but then add at least .5 c more of stock/broth to compensate)
  • 1 T olive oil
  • .5 c pitted Kalamata olives, chopped
  • .33 c fresh parsley, chopped (this can be left out)
  • .25 c fresh mint, torn
  • 1 t fresh thyme, chopped
  • (I also added a few chopped sprigs of oregano in one version)

Preheat your oven to 250, and while it does so, slice your cherry tomatoes in half, laying them out cut sides up on a baking sheet.  Add the unpeeled garlic, and roast in the oven for an hour, until they start to wrinkle at the edges.  Remove from the oven, and set to cool.

Peel the roasted garlic, and puree with oil, water, lemon juice, salt, pepper, and .5 c of roasted tomatoes until smooth.

Bring your stock to a boil in a large pot, stir in the couscous, and reduce to a simmer, cooking uncovered for the length of time specified in the couscous’ instructions (usually 6 minutes, go a bit longer if you do the larger Lebanese couscous).  Remove from heat, cover the pot, and let sit ten minutes. Then, take the baking sheet you used before and spread the couscous out in a single layer, and let it cool. 

(Both the dressing, tomatoes, and couscous can be made ahead of times.)

Take your remaining tomatoes, and your chopped olives, parsley, mint, and thyme, and add to the bowl, stirring in the couscous so that everything mixes together.  Then, add the dressing and give it a few more stirs, until you have something similar to the final picture. 

All of these amounts can be increased or decreased based on personal tastes/diet preferences. I prefer this either chilled, or just at room temperature.

This is my second time attempting to make this, and honestly, with a bit of experience under my belt, I don’t feel like I fucked it up!  The outside is definitely a darker brown than in the pictures, for sure, but the bread inside appears to be perfectly done. Pairing this with sardines in pepper olive oil (as none of the stores I went to had sardines fresh or large enough to be done up for a proper Braavos Breakfast) probably later in the week, and if the sardines make it to the weekend, probably with some wine. 😉

Umma’s Olive Bread
Makes 3 large loaves

Ingredients

  • 6.5 c flour
  • 1.5 T active dry yeast (aka a package and a half)
  • 2.75 c lukewarm water
  • .25 c olive oil
  • 1.5 T salt
  • 1 T honey
  • 1 c pitted kalamata olives
  • 1 sprig rosemary, chopped

Take 1 c of water, .5 c of flour, and your yeast, and mix it together in a large bowl (trust me, you’re gonna need it). Let sit ten minutes, until it gets frothy, like in picture 1. Then, mix in your olive oil, honey, salt, the rest of your water, followed by your flour, a cup or two at a time. This will look like picture 2 as you do so. Mix with a wooden/plastic spoon, and if necessary, your hands, until you have a large, cohesive ball of dough.  Then, add your Kalamata olives and rosemary, and work into the dough with your hands, until you have a coherent ball of dough similar to picture 3. Cover with a towel and let sit for an hour and a half.  The difference between pic 3 and pic 4 is what your dough ball should look like after that time; you are going to have a very large ball of dough.

Once you have that dough ball, divide it into three equal pieces, and pull the edges of the piece under until you have a ball.  Take your three balls, put them on a large baking tray, and then cover again and let rise another half hour.  Pic 5 is what the balls should look like at the beginning of that half hour, and pic 6 is what they should look like at the end of it.

Once you have your risen dough balls, preheat your oven to 450 (mine was at 425) and score your bread with a serrated knife, in whatever patterns you choose.  I chose a seven pointed star to keep with the Game of Thrones theme, and then two other pretty looking patterns I found doing a quick Google. Place your bread in the oven, on two separate baking sheets if you need to, and bake for 25 to 30 minutes, until the crust is a nice brown and firm to the touch.

And then, if you have them on you, enjoy with a cup of wine and sardines in pepper oil for a Braavos breakfast.  I also have some olive oil left over from marinated feta that I’ll likely be using for a dipping sauce.

Basically, the moment this recipe went up on Smitten Kitchen a few weeks ago, I knew I had to try these ASAP.  Made these right before tonight’s episode of Hannibal, and snacked a bit on them throughout; fast tracking these was definitely an excellent decision.  

I got to use the herbs at the least fresh from the garden (which’ll get its own post on here eventually), so the amounts used were changed slightly there.  I also didn’t have the patience to zest a lemon, so lemon juice was used instead. Otherwise, this recipe was followed pretty closely to the original.

Lamb Meatballs with Feta, Olives, and Lemon
Lasts 5 to 6 meals, depending on # of meatballs

Ingredients

Meatballs:

  • 2 lbs ground lamb
  • 1.25 c panko
  • 1 large egg
  • 3 T water
  • .5 c crumbled feta cheese
  • .75 t salt
  • pinch red pepper flakes
  • 3 large cloves garlic, minced
  • 2 T tomato paste
  • appx 4 T lemon juice
  • 2 T olive oil

Sauce

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 to 3 glugs red wine (I used part of the large bottle of Yellowtail Sweet Red Roo I had in the fridge)
  • 28 oz crushed or pureed tomatoes
  • 1 T fresh oregano, torn
  • 1 t salt
  • .5 c kalamata olives, pitted, drained, and chopped
  • 1 T fresh peppermint, torn
  • lemon juice
  • feta cheese crumbles (I used what I had leftover in the cup after using the rest)

Take all of your meatball ingredients and combine them using a fork in a large bowl, until you have one big coherent ball of meat.  Once the Allmeat is combined, break off small chunks and roll until you have the size of meatballs you want (I went with about medium sized). While you start to make the balls, heat up your olive oil in a pan on medium heat.  Add the balls once rolled ot the pan, and roll them around with a chopstick in the hot oil to brown completely.  This may take more than one batch of browning.  Once the balls are browned (lol), remove them to a small dish.

Take the remaining fat and add your garlic and onion from the sauce ingredients, cooking until soft (about five minutes). Then, add your red wine, scrape up anything that might’ve stuck to the pan, and cook it down until it’s almost gone.  Then, add your remaining sauce ingredients (except for the feta and lemon juice) to the pan, and bring to a low simmer.  Once simmering, add the meatballs back in, and simmer for another twenty minutes.

Sprinkle the lemon juice and feta over the meatballs, and then nom!

Made this on a whim as I’ve been craving olives lately, and honestly, this recipe sounded pretty amazing to start with.  I added a few more spices, and upped both the Spanish and kalamata olive content as I wasn’t including black olives for this, and the way it turned out is utterly fantastic.

Roasted Olives
Lasts 4 to 5 lunches as a side

Ingredients

  • 10 oz pitted kalamata olives, drained
  • 10 oz garlic stuffed Spanish olives, drained
  • 7 large garlic cloves, minced
  • dash of thyme, marjoram, and oregano
  • 2 T lemon juice
  • .25 c olive oil
  • dash salt

Mix all the ingredients together in a small baking dish, and preheat your oven to 425 (mine was at 400).  Put your dish in, and roast at 400 for twenty minutes.  Let them cool, and then enjoy a nice snack!