POTATO AND OLIVE SALAD
Serve this warm mayo-free potato salad with roasted lamb or broiled fish fillets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, cover potatoes with 2 inches cold water. Add salt and bring to a boil over high heat; cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain potatoes and return to pan. Add oil, vinegar, olives, and parsley. Toss to combine, and season with salt and pepper.
Nutrition Facts : Calories 234 g, Fat 11 g, Fiber 3 g, Protein 4 g
POTATO AND OLIVE STEW WITH TOMATO SAUCE
Provided by Moira Hodgson
Categories dinner, weekday, casseroles, main course, side dish
Time 1h30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- In a large, heavy and deep non-reactive skillet, heat the olive oil over high heat and saute the potatoes until they turn a golden brown on all sides, about five minutes. They don't need to cook through because they will continue cooking in the sauce.
- Preheat oven to 375 degrees. Remove potatoes from skillet and add onions, saute until transparent, about three minutes, then add the garlic and chili pepper. After a few seconds, pour in the wine and add the oregano, tomatoes and olives. Cook for one minute, then remove from heat.
- Place potatoes in clay or glass ovenproof pan that can hold them in one layer. Pour sauce over them and bake uncovered for 30 to 45 minutes -- adding a little water if needed -- or until the potatoes are tender. Taste after 15 minutes and add salt if needed -- the olives are quite salty -- or more chili pepper. Sprinkle with parsley and serve while still hot.
Nutrition Facts : @context http, Calories 794, UnsaturatedFat 41 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 14 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 1725 milligrams, Sugar 13 grams
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.
POTATO AND GREEN OLIVE STEW
The olives can marinate before starting the stew, which cooks in just over 30 minutes.
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Combine olives and lemon juice in medium bowl. Let marinate at least 3 hours at room temperature, tossing occasionally. (Can be made 1 day ahead. Cover and chill.)
- Heat oil in heavy large pot over medium heat. Add onions and sauté 5 minutes. Add potatoes, paprika, black pepper, cayenne pepper, and olives with lemon juice; stir to blend. Add 1 1/2 cups water and bring to boil. Cover, reduce heat to medium-low, and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Mix in tomatoes. Simmer uncovered until flavors blend, about 10 minutes longer. Season stew with salt. Transfer to bowl. Garnish with lemon wedges.
VEAL STEW WITH GREEN OLIVES AND POTATOES
Steps:
- Combine first 4 ingredients in 1-gallon resealable plastic bag. Shake to coat veal. Remove veal; shake off excess flour. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add veal; sauté until brown, adding 1 tablespoon oil to skillet as needed, about 5 minutes. Transfer veal to 6-quart slow cooker. Add 1/2 tablespoon oil, then onions and carrots to skillet. Sauté 8 minutes. Add garlic; stir 1 minute. Transfer vegetables to slow cooker.
- Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine over veal. Add next 3 ingredients. Cover and cook until meat is tender, adding more water by 1/4 cupfuls if mixture is dry, about 4 hours. Season with salt and pepper.
- Cook potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Divide potatoes among 4 bowls. Top with stew. Sprinkle with olives.
POTATO, ARTICHOKE, AND MUSHROOM STEW WITH KALAMATA OLIVES
This slow cooker recipe from my Gourmet Vegetarian Slow Cooker book sounds delicious. I love recipes that you can prepare in the morning or mid-day and enjoy at dinner without a lot of effort.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the dried mushrooms, then soak them in a small bowl in about 1 cup water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
- Wash the potatoes thoroughly. If they are large, halve or quarter them. Add the potatoes, mushrooms, artichoke hearts, garlic, wine, and tomato sauce to the slow cooker insert.
- Cover and cook on low for 6-8 hours, or until potatoes are tender and the flavors are blended. About 30 minutes before serving, add the olives, olive oil, and salt and pepper to taste.
- Serve garnished with rosemary or basil.
Nutrition Facts : Calories 601.3, Fat 21.3, SaturatedFat 3.4, Cholesterol 2.6, Sodium 836.7, Carbohydrate 89.8, Fiber 15.7, Sugar 14.4, Protein 12.1
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- Heat oil in heavy large pot over medium heat. Add onions and sauté 5 minutes. Add potatoes, paprika, black pepper, cayenne pepper, and olives with lemon juice; stir to blend. Add 1 1/2 cups water and bring to boil. Cover, reduce heat to medium-low, and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Mix in tomatoes. Simmer uncovered until flavors blend, about 10 minutes longer. Season stew with salt. Transfer to bowl. Garnish with lemon wedges.
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