Ingredient: olive oil

Chicken and Andouille Paella

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 Shrimp and Chorizo Paella
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Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
  2. Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
  3. Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
  4. Add the rice and stir fry until the rice is completely coated with the oil and spices.
  5. Stir in the stock. Bring to a simmer.
  6. Reduce heat to low and simmer for 10 minutes.
  7. Add in the sliced chorizo and cook for about 5 more minutes.
  8. Add cooked chicken. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
  9. Sprinkle parsley on top and serve.
Recipe Notes

*If you cannot find bomba rice you can use arborio. Be sure to follow package instructions for the amount of liquid, defer to package instructions if they are different than what is listed here. *If you cannot find Spanish chorizo you can use andouille sausage or Kielbasa. Be sure you get the kind that is ready to eat and not one that is raw. *I always use kosher salt. If you do not have kosher salt and are using regular table salt, reduce salt to ½ teaspoon and adjust for taste. *The bottom of the paella can burn, be sure to reduce heat to low and watch carefully to avoid burning.

 

http://www.foxandbriar.com/shrimp-chorizo-paella/

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Nutrition Facts
Shrimp and Chorizo Paella
Amount Per Serving
Calories 423 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Trans Fat 0.001g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 68mg 23%
Sodium 1077mg 45%
Potassium 411mg 12%
Total Carbohydrates 42g 14%
Dietary Fiber 3g 12%
Sugars 4g
Protein 28g 56%
Vitamin A 9%
Vitamin C 6%
Calcium 1%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Small Pot Roast

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 Cindy's Small Pot Roast
I wanted to make pot roast, but there are only two of us, and all of the recipes I found online called for 2 1/2 - 5 pound roasts. That's a lot for two people! So I made this version, much more suitable for 2 people, without a lot of leftovers. Enjoy!
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
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Instructions
  1. Remove roast from refrigerator about an hour before cooking - long enough for the roast to be about room temperature.
  2. Preheat oven to 325F.
  3. Heart oil in dutch oven to medium/medium-high heat. Pat roast dry and sprinkle salt and pepper on all sides, patting to help seasonings stick. Brown slightly on all sides - since it's a small roast and near room temperature, it won't take long on each side or you will start cooking it, maybe 45 seconds each side. Make sure to get every surface of the roast!
  4. Add sage and thyme to hot bouillon and mix well.
  5. Remove roast from dutch oven and drain excess fat. Place roast back in dutch oven and add hot bouillon, thyme, and sage. Make sure lid is on properly so that it hols all of the liquid and steam, and place in oven.
  6. Cook for 1 1/2 hours, then remove and add vegetables. Be sure to spread everything around so that it's totally cover with the liquid.
  7. Return to over and cook another 1 1/2 hours, or until roast is so tender it falls apart when you try to fork it.
  8. Move roast and vegetables from dutch oven to platter, and cover well to keep warm. Place dutch over with cooking liquid on burner on medium/medium-high heat. Add 2 Tbsp flour to liquid and whisk together. Let simmer until liquid is reduce to about 1/3 and gravy is thickened, whisking frequently.
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Nutrition Facts
Cindy's Small Pot Roast
Amount Per Serving
Calories 287 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 50mg 17%
Sodium 86448mg 3602%
Potassium 851mg 24%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 4g
Protein 28g 56%
Vitamin A 197%
Vitamin C 32%
Calcium 10%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

Three-Cheese Macaroni and Cheese

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 Three-Cheese Macaroni and Cheese
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Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
  2. Preheat oven to 375°.
  3. Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. (For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.) Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.
  4. I doubled the sauce recipe, but it still seems dry, might want to add more milk? An tuna or shredded chicken would be a great addition!
Recipe Notes

http://www.myrecipes.com/recipe/three-cheese-macaroni-cheese

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Nutrition Facts
Three-Cheese Macaroni and Cheese
Amount Per Serving
Calories 1436 Calories from Fat 522
% Daily Value*
Total Fat 58g 89%
Saturated Fat 33g 165%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 165mg 55%
Sodium 3049mg 127%
Potassium 172mg 5%
Total Carbohydrates 151g 50%
Dietary Fiber 9g 36%
Sugars 21g
Protein 91g 182%
Vitamin A 28%
Vitamin C 14%
Calcium 193%
Iron 45%
* Percent Daily Values are based on a 2000 calorie diet.

Shrimp and Chorizo Paella

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 Shrimp and Chorizo Paella
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Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Rating: 0
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Instructions
  1. Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
  2. Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
  3. Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
  4. Add the rice and stir fry until the rice is completely coated with the oil and spices.
  5. Stir in the stock. Bring to a simmer.
  6. Reduce heat to low and simmer for 10 minutes.
  7. Add in the sliced chorizo and cook for about 5 more minutes.
  8. Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
  9. Sprinkle parsley on top and serve.
Recipe Notes

*If you cannot find bomba rice you can use arborio. Be sure to follow package instructions for the amount of liquid, defer to package instructions if they are different than what is listed here. *If you cannot find Spanish chorizo you can use andouille sausage or Kielbasa. Be sure you get the kind that is ready to eat and not one that is raw. *I always use kosher salt. If you do not have kosher salt and are using regular table salt, reduce salt to ½ teaspoon and adjust for taste. *The bottom of the paella can burn, be sure to reduce heat to low and watch carefully to avoid burning.

 

http://www.foxandbriar.com/shrimp-chorizo-paella/

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Roasted Potato Medley

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 Roasted Potato Medley
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly. Spread in single layer on foil-lined large baking pan sprayed with no stick cooking spray.
  2. Roast 25 to 30 minutes or until potatoes are tender and golden brown, stirring halfway through cook time.
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Roasted Broccoli and Brussels Sprouts

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 Roasted Broccoli and Brussels Sprouts
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Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Toss broccoli and brussels sprouts in olive oil and garlic salt. Once coated well add the parmesan cheese and toss again. Spread vegetables out on a foil lined cookie sheet. Roast for 25-30 minutes or until vegetables are nice and crispy. Serve and Enjoy!
Recipe Notes

http://www.momswithoutanswers.com/the-worlds-best-roasted-broccoli-and-brussels-sprouts/

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Cindy’s Marinara Sauce

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 Cindy's Marinara Sauce
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Course Condiment
Cuisine American
Servings
servings
Ingredients
Course Condiment
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Roast the garlic. Preheat oven to 400F. Remove as much of the papery cover from the garlic head as you can. Cut the top of the garlic head so that each clove is exposed. Drizzle olive oil over the exposed cloves. Wrap the garlic head in foil so that it is complete covered but not compressed, and will sit upright on a baking sheet. Bake in the oven for 30-35 minutes or until it is soft.
  2. While garlic is roasting, cook the tomato sauce in a small pan just warm enough to simmer gently. Cook until reduced to 1/3-1/4 original volume.
  3. In large sauce pan, add olive oil and heat until the oil is hot and shimmering. Add chopped onion and cook until softened and just starting to brown. Add the roast garlic cloves and crush them slightly in the pan. Add crushed tomatoes.
  4. Add herbs to taste. You can use dried or fresh. I use 3-4 sprigs of thyme, about 2 sprigs of oregano, and around 6 basil leaves. You can always add more. after it has cooked for a few minutes. I did not chop the herbs because I blend the sauce once it's done cooking, but if you don't intend to blend, you should probably chop the herbs finely.
  5. Let simmer slowly, stirring frequently, for about 20-10 minutes. Taste a couple of times to see if you need more herbs. Salt and pepper to taste.
  6. The sauce is now ready to serve, unless you want to blend it until smooth.
  7. CAUTION: Blending hot items is NOT recommended, and can be dangerous, and the lid can pop off and hot liquids can fly around. And yes, they can burn! You should probably give the sauce a few minutes to cool before you blend. Depending on the size of your blender, you may need to blend it in two batches.
  8. Pour the sauce back into the sauce pan and rewarm before serving. I like to add the salt and pepper at this point, since now the tomatoes and herbs have had plenty of time to cook together.
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Nutrition Facts
Cindy's Marinara Sauce
Amount Per Serving
Calories 60 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.01g
Sodium 175mg 7%
Potassium 356mg 10%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 4g
Protein 2g 4%
Vitamin A 10%
Vitamin C 13%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Moussaka

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 Moussaka
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Course Main Dish
Cuisine Cypriot
Servings
Ingredients
Course Main Dish
Cuisine Cypriot
Servings
Ingredients
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Instructions
  1. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
  2. For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
  3. For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
  4. For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.
Recipe Notes

Recipe courtesy of Melissa d'Arabian

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Irish Lamb Stew

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 Irish Lamb Stew
A slowly braised Irish style lamb stew with Guinness.
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Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
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Instructions
  1. Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Sprinkle in the flour and stir.
  5. Add the Guinness and beef stock.
  6. Add the rosemary, thyme, bay leaf, salt and pepper.
  7. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
  8. Add the potatoes and carrots and some more beef stock to cover.
  9. Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
  10. Plate and garnish with parsley.
  11. Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.
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Moroccan Potato Salad

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 Moroccan Potato Salad
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Course Side Dish
Cuisine Moroccan
Servings
servings
Ingredients
Course Side Dish
Cuisine Moroccan
Servings
servings
Ingredients
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Instructions
  1. Put potato cubes in a large saucepan, cover with cold water, and add salt.
  2. Bring the pot to a simmer and cook until just tender yet still retain some crunch, about 6 to 8 minutes since it starts to simmer.
  3. Using a slotted spoon, fish the potatoes out of the water and transfer to a large bowl. Sprinkle with salt while they're still warm. Set aside to cool.
  4. In the meantime, heat the olive oil in a small skillet over medium heat. Add Ras el Hanout and cook until fragrant, about a minute. Set aside.
  5. Pour ras el hanout-infused olive oil over potatoes, and mix to combine.
  6. Add yogurt, vinegar, chopped mint, lemon zest, orange zest, and black olives (if using) and gently combine.
  7. Take a taste and adjust seasoning if needed.
  8. Chill in the refrigerator until cold. Serve!
Recipe Notes

A couple of notes. When making potato salad use a waxy variety, such as red bliss, fingerling or Yukon Golds. They will keep their shape while cooking. Also, cut the potatoes into uniform pieces, so they cook evenly. Finally, prepare the potato salad ahead of time and let it chill in the fridge before serving, so that the sauce can be absorbed by the potatoes.

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