FETTUCCINE WITH CHICKEN AND OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Season the chicken with salt and pepper. Heat the olive oil in another large pot over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes. Move the chicken to one side of the pot.
- Add the onion to the other side of the pot and cook, stirring, until just softened, about 2 minutes. Stir in the garlic; cook 30 seconds. Add the wine, olive brine and rosemary and cook, stirring everything together and scraping up any browned bits, until the liquid is mostly reduced, about 1 minute. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through and the sauce is thickened, 8 to 10 minutes. Discard the rosemary; shred the chicken with 2 forks.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Add the pasta, olives and 1/2 cup cooking water to the shredded chicken mixture. Cook over medium heat, tossing, until the pasta is well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the parsley. Divide among bowls. Drizzle with more olive oil and top with parmesan.
Nutrition Facts : Calories 680, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 109 milligrams, Sodium 804 milligrams, Carbohydrate 72 grams, Fiber 5 grams, Protein 35 grams, Sugar 8 grams
A FAREWELL TO BASIL FETTUCCINE
I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!
Provided by GYPSY-WITCH
Categories World Cuisine Recipes European Italian
Yield 2
Number Of Ingredients 6
Steps:
- Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
- Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
- Allow pasta to dry for one hour prior to cooking.
- Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 79.6 g, Cholesterol 93 mg, Fat 6 g, Fiber 3 g, Protein 14.3 g, SaturatedFat 1.3 g, Sodium 38.2 mg, Sugar 0.5 g
RAISIN AND OLIVE FETTUCCINE
A quick sweet and savory dish. Somehow a Mediterranean dish with a hint of Persian taste.
Provided by Dorudgar
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Combine hot water and saffron in a small bowl; let sit until water turns yellow.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Heat butter in a skillet over medium heat; add cream and bring to a boil. Reduce heat to medium-low and mix Parmesan cheese, salt, pepper, and paprika into cream mixture; simmer for 1 minute.
- Mix saffron water, paneer, olives, and raisins into cream sauce and simmer until sauce is thickened, about 1 minute. Add fettuccine to sauce and toss to coat; simmer for 5 minutes.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 48.5 g, Cholesterol 43.4 mg, Fat 17.2 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 8.8 g, Sodium 882.4 mg, Sugar 6.2 g
CROSTINI WITH OLIVE AND RAISIN TAPENADE
This green-olive tapenade takes a tasty turn with the addition of golden raisins and is perfect on slices of toasted, crusty baguette.
Provided by Food Network Kitchen
Time 20m
Yield 6-8
Number Of Ingredients 9
Steps:
- Put the raisins, fennel seeds and 1/4 cup water in a small saucepan and bring to a simmer. Remove from the heat, cover and let stand for 5 minutes.
- Put the olives, orange juice, garlic and 1/3 cup of the oil in a food processor and pulse until coarsely chopped. Add the raisin mixture and pulse 4 or 5 times to combine. If the mixture seems dry, add the remaining olive oil; season with salt and pepper. Spoon onto the toasted baguette slices and top with a few turns of black pepper or a pinch of red pepper flakes if using.
GREEN OLIVE-GOLDEN RAISIN RELISH
Steps:
- Place raisins in a small bowl; add enough warm water to cover. Soak until plump and softened; drain. On a work surface, roughly chop raisins. Transfer to a medium bowl.
- Stir in olives, shallots, olive oil, and vinegar; mix well.
SPINACH WITH OLIVES, RAISINS AND PINE NUTS
Categories Fruit Leafy Green Olive Side Hanukkah Vegetarian Quick & Easy Raisin Pine Nut Spinach Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Place colander over large bowl. Line colander with kitchen towel. Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes. Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly. Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes. Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve.
MAKE-AHEAD SPICY OLIVE PASTA
This is a fancy version of my grandchildren's favorite baked spaghetti. It feels like such a special dinner, and it's so cozy for winter. -Louise Miller, Westminster, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.
Nutrition Facts : Calories 563 calories, Fat 27g fat (13g saturated fat), Cholesterol 116mg cholesterol, Sodium 1104mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 4g fiber), Protein 33g protein.
HEALTHY GLUTEN-FREE OATMEAL RAISIN COOKIES USING OLIVE OIL!
the recipe on the Quaker Oats box with 1/2 less sugar and using EVOO instead of butter (no one will ever know until you tell them!) it is quick and easy to just smear the batter into a pan for bar cookies. can reduce oil to 2/3 cup. can soak raisins in bourbon for a more sophisticated taste. can substitute ground walnuts for 1/2 of flour base!
Provided by carrie sheridan
Categories Breakfast
Time 27m
Yield 4 dozen, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Beat together olive oil and sugars.
- Add eggs and vanilla; beat well.
- combine flour, soda, cinnamon and salt. Add to liquid and mix well.
- Stir in oats and raisins and mix well again.
- Drop by teaspoonfuls onto greased cookie sheet.
- Bake 10-12 minutes or until golden brown.
- Cool 1 minute on cookie sheet and then remove to wire rack.
- Makes 4 dozen.
- for bar cookies: bake 20-30 minutes in ungreased 13x9 inch baking pan (reduce heat to 325 degrees for a glass pan).
Nutrition Facts : Calories 324.4, Fat 20.1, SaturatedFat 3, Cholesterol 31, Sodium 218.7, Carbohydrate 33.5, Fiber 2.5, Sugar 18.1, Protein 4
BEEF BRACIOLE WITH OLIVES AND RAISINS
Anyone who grew up eating Sunday gravy, the tomato‐and‐meat sauce that simmers on the stove all day, probably knows beef braciola, too. This version, which is actually braciole (meaning the plural form), wraps thin slices of beef around a powerhouse filling of pimiento‐stuffed olives, raisins, and Parmigiano‐Reggiano. Braised in the oven, the beef gets tender while the sauce intensifies. Serve it over polenta or mashed potatoes to sop it all up.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. Pound beef with the tenderizing side of a meat mallet to 1/8-inch thickness; season with salt and pepper. In a bowl, stir together olives, raisins, 1/2 cup each parsley and cheese, and 1 tablespoon oil.
- Divide olive mixture evenly among beef slices, patting it down to an even thickness and leaving a 1/4-inch border all around. Starting at one short end, roll each piece into a tight log; secure with twine or a wooden skewer.
- Heat remaining 3 tablespoons oil in a braiser pan or a wide, shallow ovenproof pot over medium-high. Add beef in a single layer (in two batches, if necessary, to avoid crowding pan) and cook, turning a few times, until browned all over, 8 to 10 minutes. Transfer to a plate.
- Add garlic and oregano to pan; cook until sizzling and fragrant, about 30 seconds. Add wine and boil, scraping up any browned bits, until mostly evaporated. Return beef and any accumulated juices to pan. Add broth and tomato sauce; bring to a boil.
- Cover pan and transfer to oven. Cook, spooning sauce over beef a few times, until beef is fork-tender and sauce has reduced to a gravy, 1 1/2 to 2 hours (if gravy reduces and thickens too quickly, stir in more broth).
- Stir together orange zest, remaining 1/4 cup parsley and 2 tablespoons cheese, and pine nuts. Sprinkle over braciole and gravy before serving.
SPAGHETTI WITH WALNUTS, RAISINS & PARSLEY
Use up leftover Christmas fruit and nuts in this superhealthy and super quick meal
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta in boiling water, following pack instructions. Meanwhile, heat the oil in a frying pan and cook the onions until soft and golden brown - about 8-10 mins. Add the raisins and stock and cook for 2-3 mins until hot through. Toss with the pasta, Parmesan, walnuts and parsley.
Nutrition Facts : Calories 526 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.44 milligram of sodium
OLIVE RAISIN RICE
My sister-in-law (who happens to have the same name as me!) gave me this recipe. We fix it for just about every family gathering. Raisins and olives give the dish a sweet and salty flavor.-Judy Thomas, Langley, British Columbia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the water, rice and bouillon. bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in a large skillet, cook beef, green peppers, onions and garlic over medium heat until the meat is no longer pink; drain. Add water, raisins, olives and bay leaves. Cover and simmer for 30 minutes or until heated through. Discard bay leaves. Stir in rice, salt and pepper.
Nutrition Facts :
RED BELL PEPPER, RAISIN AND OLIVE STUFFING
Sicilian cooking is hot right now, so we've taken some of its classic, assertive ingredients and put them into a hearty stuffing. It's something new for the turkey. See how to [chop peppers](/cooking/how_to/video/) .
Yield Serves 12
Number Of Ingredients 10
Steps:
- Melt butter in large pot over medium-high heat. Add next 5 ingredients. Sauté until onions are tender, about 6 minutes. Add raisins and olives; sauté 5 minutes. (Vegetable mixture can be made 1 day ahead. Cover and refrigerate.) Combine vegetable mixture and bread cubes in large bowl. Season to taste with salt and pepper.
- Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
- Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
FETTUCCINE WITH ITALIAN SAUSAGE AND OLIVES
A pasta recipe that's on my 'to-try-in-the-immediate-future' list (and it's quite a list, trust me).
Provided by Galley Devil
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
- Add the pasta and cook till just tender. Drain well.
- Cook sausages in a dry pan over medium heat, turning regularly, for at least 10 minutes, or until browned and cooked through. Drain on absorbent paper and cut sausages into 1 cm slices.
- Heat oil in a saucepot and add the mushrooms and garlic. Cook, stirring constantly, for at least 2 minutes or until the mushrooms have softened.
- Add the sliced sausage, olives, lemon rind, lemon juice, parsley and cream.
- Allow it to simmer, stirring occasionally, for about 10 minutes or until reduced by one-third.
- Add pasta and cook, stirring occasionally, for about 3 minutes or until the pasta is heated through.
Nutrition Facts : Calories 1449.2, Fat 103.5, SaturatedFat 38.7, Cholesterol 356.2, Sodium 2040.3, Carbohydrate 73.5, Fiber 1.2, Sugar 0.8, Protein 54.8
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