Marinated Spanish Olives

I made these olives today to serve as part of an appetizer course for tomorrow evening. I tasted them after only about 4 1/2 hours of marinating, and they are fantastic! I imagine that they will only get better as they marinate longer.
These are great little nibbles that take minutes to put together and can be made ahead of time. Keep them in mind if you are going to be doing any entertaining this holiday season (or any other time).

Marinated Spanish Olives

Cooking Light, September 2002

You can make and refrigerate this dish up to a week ahead; the flavors improve as the olives marinate. Use a mortar and pestle, meat mallet, or rolling pin to crush the coriander seeds and the rosemary.

24 large unpitted Spanish olives

2 tablespoons sherry vinegar (I used red wine vinegar)

1 tablespoon extra-virgin olive oil

2 teaspoons coriander seeds, crushed

1 teaspoon dried thyme

1 teaspoon dried rosemary, crushed

1/2 teaspoon crushed red pepper

2 garlic cloves, thinly sliced

Fresh rosemary sprigs, optional

Combine first 8 ingredients in a bowl. Cover and marinate in refrigerator at least 8 hours. Serve at room temperature. Garnish with rosemary sprigs, if desired.

6 servings (serving size:4 olives)

Per serving: 49 Calories, 3.6g fat, 0.2g protein, 3.1g carb, 0.2g fiber, 0mg chol, 0.4 mg iron, 322mg sodium, 13 calc.

Buttercrust Corn Pie with Fresh Tomato Salsa

I marked this recipe to try over nine years ago (yes, you read that right - nine years ago!). In fact, it was in the first issue of Cooking Light magazine I ever bought. And I am so glad that I finally tried it! It's a lovely dish that highlights the best of summer produce.

Buttercrust Corn Pie with Fresh Tomato Salsa

Cooking Light, June 2001

Salsa:

2 1/2 cups chopped tomato

1/2 cup thinly sliced green onions

2 tablespoons chopped seeded jalapeno pepper

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/8 teaspoon black pepper

Pie:
1 1/4 cups crushed fat-free saltine crackers (about 35 crackers) (I used regular)

3 tablespoons grated fresh Parmesan cheese

3 tablespoons butter, melted

1 large egg white, lightly beaten

Cooking spray

1 1/4 cups fat-free milk

2 3/4 cups fresh corn kernels (about 5 ears)

1 teaspoon sugar
1/2 teaspoon onion salt (I used 1/4 teaspoon salt & 1/4 teaspoon granulated onion)

2 tablespoons all-purpose flour

1/2 cup thinly sliced green onions
3 tablespoon chopped ripe olives

2 large egg whites, lightly beaten

1 large egg, lightly beaten
1/8 teaspoon paprika

Preheat oven to 400F.

To prepare salsa, combine the first 7 ingredients in a medium bowl.

To prepare the pie, combine the crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into the bottom and up the sides of a pie plate coated with cooking spray. Bake at 400F for 5 minutes; cool on a wire rack.

Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika.

Bake at 400F for 20 minutes or until the center is set. Serve with salsa.

6 servings

277 Calories, 9.6g Fat, 11.1g Protein, 40.2g Carbs, 3.9g Fiber, 54mg Chol, 2.3mg Iron, 758mg Sodium, 140mg Calcium

Sweet Challah

This is THE BEST challah recipe! I've made it many times, and it always comes out perfectly. The bread is really soft.  It is sweet, but not too sweet. And the honey adds a wonderful fragrance to the loaves.
It also multiplies beautifully if you need more than one challah.
One thing though - don't attempt to make it without the saffron. I did that once and the challah was really bland. I know that saffron is expensive, but just a little bit goes a really long way, and it is worth the splurge.
Let me also add that your house will smell fantastic for hours after they are baked!!

Sweet Challah

Cooking Light, November 2005

1 package dry yeast (about 2 1/4 teaspoons)

1 cup warm water (100° to 110°)

3 tablespoons honey

Dash of saffron threads, crushed

3 tablespoons butter, melted and cooled

1 teaspoon salt

1 large egg

3 cups bread flour (about 14 1/4 ounces), divided

Cooking spray
1 teaspoon cornmeal
1 teaspoon water

1 large egg yolk, lightly beaten

1/4 teaspoon poppy seeds

Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.

Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.

Preheat oven to 375°.

Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

1 loaf, 12 servings per loaf

 

157 Calories, 4.1g Fat, 5g Protein, 26.9g Carbohydrate, 1.7mg Iron, 202mg Sodium, 7mg, Calcium

Iberian Meat Loaf

This was a nice change from a standard meat loaf. However, it was just a little bit dry, so next time I would either use ground dark meat turkey or a very lean ground beef. I served it with Spanish rice.

Iberian Meat Loaf

Cooking Light, March 2006

1 1/2 pounds ground turkey breast
1 (8-ounce) can tomato sauce, divided
1 cup chopped onion
1/2 cup dry breadcrumbs
1/2 cup chopped fresh parsley
1/3 cup sliced pitted manzanilla (or green) olives
1 1/2 teaspoons paprika
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
2 large egg whites
1 garlic clove, minced
Cooking spray

Preheat oven to 350°.

Combine turkey, 1/2 cup tomato sauce, and remaining ingredients except cooking spray in a large bowl.

Shape mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 1/2 cup tomato sauce evenly over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 165°. Let stand 10 minutes. Cut loaf into 12 slices.

6 servings

Pulled Chicken Sandwiches with Mango Slaw

These were good. While I do have a pulled chicken sandwich recipe that I like better, I would definitely make these again simply because of how quick they are to make. Next time, though, I would probably make some more of the chicken mixture because the portion size was just a bit small for a hungry husband :)

The coleslaw was really good, too. My 6 1/2-year-old daughter, Ella, thanked me for putting mango in it!

Black Pepper and Molasses Pulled Chicken Sandwiches

with Mango Slaw

Cooking Light, November 2009

3 tablespoons ketchup

1 tablespoon cider vinegar

1 tablespoon prepared mustard

1 tablespoon molasses

3/4 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground ginger

12 ounces boneless, skinless chicken thighs, cut into 2-inch pieces

4 sandwich rolls, cut in half horizontally

12 dill pickle chips

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups of meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Mango Slaw:

4 cups packaged coleslaw mix

1 cup chopped mango

1/4 cup vertically sliced red onion

1/4 cup canola mayonnaise (I used light mayonnaise)

1 tablespoon cider vinegar

1 tablespoon sugar

1/4 teaspoon salt

Combine all ingredients in a large bowl. Toss well.

4 servings

Chicken Shawarma

This recipe is a favorite in our house. I use boneless, skinless chicken thighs because they are a lot more moist, and serve it with a store-bought tahina sauce. I also broil it instead if grilling it (I don't bother to skewer them), and, when possible, I marinate it for several hours.

(I'm sorry the picture is not so great. I had a long day and was just trying to get the picture done quickly.)

Chicken Shawarma

Cooking Light

2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

Cooking Spray

4 pitas

Preheat grill to medium-high heat.

Combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates. Top each serving with 4 chicken pieces.

4 servings

I served it with this salad:

Chopped Vegetable Salad

Cooking Light

2 cups chopped cucumber

1 cup chopped red bell pepper

1 cup chopped tomato

1/2 cup chopped green bell pepper

1/2 cup chopped red onion

1/2 cup chopped fresh parsley

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients in a bowl.