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Posts Tagged ‘Olive’

Farro

Farro (Photo credit: Wikipedia)

I found this recipe on a blog that I follow, Proud Italian Cook and I knew right away I wanted to make it.  I had all the ingredients in my kitchen except for one.  I made it for myself for dinner one night to test it out because I planned on serving it for a planned dinner party.  It was delicious and I served it this past weekend. This is so simple and so tasty, you should make it tonight.  It’s a good winter salad.

1 1/2 cups of cooked farro 

1 lb. baby arugula

handful of marcona almonds

1/2 cup, sliced cherry tomatoes

1/3 cups nicoise olives

1/2 cup good feta crumbled

FOR THE DRESSING

1 lemon

olive oil

1. Make the dressing by squeezing the juice of one lemon into a small bowl then whisking in olive oil and tasting until you get the right balance.

2. Place all the ingredients into a bowl and then toss with the dressing adding salt and paper to taste.

*** The first time I made it I didn’t have farro in the house but I had some Ancient Grains and I used them.

 

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There are literally a couple thousand gifts, gift ideas, and/or catalogs devoted to gifts for Foodies on your Christmas gift list.  So every night I surf the net looking for the next  new and better thing out there and feature it in my count-down to Christmas posts.

I just came across a very cute and practical item.  I often serve olives as an appetizer before dinner or as an hors d’ouevre with drinks.   Eating olives can be a messy event if you use your fingers and I dare say most of do.  TOOTHPICKS are the answer.  You can always put the olives in one dish, then put out a small little bowl for the pits and place a whiskey shot glass filled with toothpicks alongside the bowl.  My main problem with this set-up is real estate.  Never enough room to put much out on my coffee table.

HEDGEHOGS to the rescue!  This little guy will hold the toothpicks for you, perched on the rim of the bowl of your choice.

Don't Worry - No Quills

Don’t Worry – No Quills

KLpik Toothpick Holder available at MOMA gift shop – $25.00

MOMA is short for The Museum of Modern Art, Manhattan NY.  You can buy online!

 

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Gosh, I don’t know what to celebrate first!
I guess I could wear a sombrero to the races or eat quesadillas while placing a bet. Or wear a fabulous floral creation like the ones in one of my previous http://wp.me/pNyWj-2SH, which featured Kentucky Derby hats by Dee, to a Cinco de Mayo celebration.
As it turns out, I’m opting to cook a Cinco de Mayo meal tonight and invited some friends over.

The menu for tonight is Mexican beer ( they all opted out for Magaritas) with chips and salsa and quesadillas.
I’m serving Arroz con pollo et frijoles, steamed asparagus and dessert from a Mexican bakery.

Well I started this post Saturday afternoon, then in the midst of prepping, I had to stop and watch the Derby.  I love watching that race!  I didn’t have any favorites and apparently the favorite to win, Urban Rags, didn’t even place.  It was so exciting to see “I’ll Have Another” come from behind.  There really is something thrilling about horse racing.

So onto the meal….

I had never made Arroz con Pollo so I researched a few recipes online and came up with three that I liked or at least part of each so I did what any good cook does, I combined them and created my own.  AND I will be the first to admit, that I don’t often do that.  If you read this blog regularly then you know that I find a recipe I like, make it and if I post it, I always credit the source.

Cinco de Mayo, Kentucky Derby, saffron, Viga rice, chicken dinner, one-pot meal, arroz con pollo, black beans,

Arroz con Pollo*

* This is NOT a photo of my dish. Note there are no black beans! But it is similar and gives you an idea of what it should look like when done.

Arroz con Pollo con Frijoles Negros

2 1/2 -3 lb. chicken; I used skinless boneless thighs

1/2 cup flour for dredging

Salt, ground pepper, paprika and chili powder (optional)

2 cups long grain rice (I used a package of Viga yellow rice)**

1 medium onion chopped

3 -4 garlic cloves minced

1 green bell pepper chopped ( I used an orange pepper)

1 14.5 oz can diced  or stewed tomatoes.  I used a can of Del Monte petite cut tomatoes with jalapeno – was not too  hot.

4 cups chicken broth* The Viga rice called for 4 cups water – substitute broth

black olives (handful – I used what was leftover from making quesadillas

1 cup frozen peas (optional) ( I had a half pkg in the freezer)

** Follow directions for whatever rice you are using and substitute broth for the water.

Heat 3 TBS olive oil in large skillet ( I used a braising pan). Rinse chicken, pat dry and dredge through flour.  Season chicken with salt, pepper, paprika  and chili powder. Brown the chicken about 3-4 minutes per side.  Remove and set aside.

Add the onions, pepper and garlic to the pan, scraping up brown bits. Cook about 5 minutes till onion and pepper are softened.

Add the rice and cook till rice becomes slightly opaque and browns. Stir a bit, then let it brown  and then stir some more.  If you use the Viga rice, you won’t see it turn opaque, just lightly browned. Lower heat if rice begins to stick to pan.  Add the broth and bring to boil.  Lower to simmer, cover pot, cook for about 10 minutes.

Layer the chicken on top of the rice mixture, pour tomatoes over the chicken, add the black beans.  Cover pot and cook till chicken and rice are done.  About 15 minutes before done, toss in olives and peas.

Recipe by Lori-adapted from Simplyrecipes.com, allrecipes.com, weheartfood.com

One of the best parts of this dish for me was that I made it slightly ahead of time and just before serving , I heated it up.  It’s not so often that I actually sit with my dinner guests for drinks and hors d’ouevres  and Saturday night I did!

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