FIG AND OLIVE TAPENADE
This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
Provided by Anonymous
Categories Appetizers and Snacks Vegetable Olives
Time 4h25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
- Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g
BEEF, FIG & OLIVE STEW
Make and share this Beef, Fig & Olive Stew recipe from Food.com.
Provided by philip dreger
Categories Stew
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef in pan.
- Add garlic and herbes de Provence, stir for about 30 seconds.
- Add wine, scrap up any browned bit, stir until slightly reduced, about 1 minute.
- In a small bowl, stir together beef broth and cornstarch. Add to pan and increase heat to high, bring to a simmer, stirring constantly.
- Add tomatoes, figs, olives and pepper and return to a simmer.
- Maintain a simmer, stirring occasionally until tomatoes have broken down, about 5 minutes.
- Heat through, about 2 minutes.
Nutrition Facts : Calories 374.7, Fat 17.3, SaturatedFat 5.2, Cholesterol 76.3, Sodium 1752, Carbohydrate 20.7, Fiber 3.1, Sugar 10.9, Protein 29.9
OLIVE AND FIG STEW
Olive it! was created to celebrate olives and help inspire you to try out delicious olive recipes and get cooking with this wonderfully versatile fruit.
Provided by EUOlives
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Poach fresh figs in orange juice and red wine reduction with star anise.
- Heat oil in a pan and add chopped garlic, onions and tomatoes.
- Add sliced olives, capers and poached figs and cook in a low flame.
- Adjust seasonings (season salt, pepper) and add fine herbs, parsley and cook till its set
- Place a ring in the plate and serve, take the ring out.
- Add garnish of olives and fresh herbs.
LAMB STEW WITH PARSNIPS AND FIGS
Make and share this Lamb Stew With Parsnips and Figs recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 325.
- heat 2 tsp olive oil in a dutch oven on stovetop.
- season lamb with salt and pepper and add to brown on all sides, in batches.
- remove from pan.
- heat 1 tbsp oil, add onionsand saute until softened.
- add parsnips, cumin, garam masala, cook 3 mminutes, stirring.
- return lamb and juices to pan.
- add port, figs, chile paste, and broth to pan and bring to a boil.
- cover and place in oven, bake for 1 hour until lamb is tender.
- combine water and cornstarch with a whisk, add to lamb stirring until thickend and bring to boil on stovetop.
- season with salt and pepper.
Nutrition Facts : Calories 485.4, Fat 26.8, SaturatedFat 9.5, Cholesterol 78.2, Sodium 336.8, Carbohydrate 29, Fiber 4.6, Sugar 14.9, Protein 22.8
BAGHDAD BEEF STEW
One of my most-requested recipes! Serve over egg pastina pasta. It's the same as couscous but much less expensive! If it's too thick for you, add more water when reheating.
Provided by MJodyH
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 4h10m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
- Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
- Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
- Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 49.9 g, Cholesterol 76 mg, Fat 43.5 g, Fiber 9.2 g, Protein 29.9 g, SaturatedFat 10.8 g, Sodium 677.4 mg, Sugar 36.7 g
POTATO AND OLIVE STEW
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 25
Steps:
- To make meatballs, heat oil in a large nonstick skillet over low heat. Add zucchini and saute until softened, about 10 minutes. Add onions and chili and cook, stirring, for 2 minutes more. Remove from heat and stir in bulgur and milk. Let stand until wheat absorbs liquid and becomes soft, 10 to 15 minutes.
- In a medium bowl, mix the ground beef with the egg, garlic, mint, parsley and ouzo or wine. Stir in the zucchini and bulgur mixture. Add Parmesan and salt and mix well. Let stand at least 1 hour or prepare the night before.
- Meanwhile, to make the stew, preheat oven to 375 degrees. In a large, heavy and deep nonreactive skillet, heat the oil over medium-high heat. Add potatoes and saute until golden brown on all sides, about 15 minutes. Remove potatoes with a slotted spoon.
- Add onions and cook until transparent, about 3 minutes. Add garlic, chili pepper, wine, oregano, tomatoes and olives. Cook for 1 minute. Place potatoes in a clay or glass baking dish large enough to hold them in a single layer. Season with salt.
- Pour sauce over the potatoes and bake, adding a little water if needed, until potatoes are tender, 30 to 45 minutes. Taste and season with added salt if needed. Set aside and keep warm.
- Preheat broiler. Take a heaping tablespoon of the meatball mixture in your hand and shape into a ball. Place on a broiler pan and broil until browned and cooked through, about 10 minutes, turning once. Place the meatballs over the stew, sprinkle with parsley and serve.
OLIVE, FIG, AND HONEY TAPENADE
In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.
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Category Healthy French Soup And Stew RecipesCalories 306 per servingTotal Time 40 mins
- Heat a large saucepan over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer the lamb to a sieve set over a bowl to drain; discard the fat.
- Wipe out the pan; add oil and heat over medium-high. Add 2 tablespoons garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute.
- Stir together broth and cornstarch in a small bowl. Add to the pan, increase heat to high, and bring to a simmer, stirring constantly. Add tomatoes, figs, olives and pepper and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, until the tomatoes have broken down, about 5 minutes. Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.
- Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.
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5/5 (1)Total Time 45 minsCategory Healthy French Soup And Stew RecipesCalories 317 per serving
- Heat a Dutch oven over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer to a sieve set over a bowl to drain; discard the fat.
- Wipe out the pan; add oil and heat over medium-high heat. Add 1/4 cup garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until slightly reduced, 1 to 2 minutes.
- Combine broth and cornstarch in a small bowl. Add to the pan, increase the heat to high and bring to a simmer, stirring constantly. Add tomatoes, figs, olives and pepper; return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes. Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.
- Combine the remaining 2 teaspoons garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.
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