Serves 4 as an appetizer.
1 bunch arugula
2 Tbsp olive oil
2 cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes
8 slices bread, 1/2-inch thick
1/4 cup coarsely grated Parmesan
Dried oregano or chopped fresh oregano
1/2 lemon
Preheat the broiler.
Wash, dry and chop the leaves into small pieces. Heat the olive oil in a skillet over medium-high heat and add the garlic and red pepper flakes. When they start to sizzle, add the chopped arugula and stir until wilted and reduced in size, about a minute or so. Remove from heat.
Toast the bread, lightly browning it on both sides. Divide the arugula evenly over the toast. Put some Parmesan on each piece, then season with a pinch of oregano and a squirt of lemon juice. Place under the broiler until cheese melts, about a minute or two. Remove and serve.
From Sicilian Vegetarian Cooking by John Penza
Showing posts with label Oregano. Show all posts
Showing posts with label Oregano. Show all posts
Fried Green Tomatoes
1 lb green tomatoes, sliced
1/2 cup corn meal
1 tablespoon minced fresh thyme or oregano
kosher salt and fresh ground pepper
1 egg, beaten
1 tablespoon water
1/3 cup extra virgin olive oil
Combine the corn meal & herbs in one shallow bowl.
Combine the egg & water in another bowl. Heat the olive oil in a skillet. Salt and pepper the tomato slices. Dip them first in the egg mixture, and then in the corn meal mixture and place in the skillet. Fry in the skillet over moderate hat, browning on both sides.
Can be served over salad greens with goat cheese or blue cheese crumble or as the "T" in a BLT. Bacon is also nice crumbled in a salad.
From Sarah Stix, Willow Tree Foods
1/2 cup corn meal
1 tablespoon minced fresh thyme or oregano
kosher salt and fresh ground pepper
1 egg, beaten
1 tablespoon water
1/3 cup extra virgin olive oil
Combine the corn meal & herbs in one shallow bowl.
Combine the egg & water in another bowl. Heat the olive oil in a skillet. Salt and pepper the tomato slices. Dip them first in the egg mixture, and then in the corn meal mixture and place in the skillet. Fry in the skillet over moderate hat, browning on both sides.
Can be served over salad greens with goat cheese or blue cheese crumble or as the "T" in a BLT. Bacon is also nice crumbled in a salad.
From Sarah Stix, Willow Tree Foods
Italian Stuffed Tomatoes
6 med tomatoes
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter
Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.
From www.cooks.com
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter
Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.
From www.cooks.com
Greek Salad
(no lettuce needed)
Any quantity (in proportions you like)
CHOP and put together in a large bowl:
Cucumbers
Tomatoes
Onions (any kind)
Sweet Peppers
Salt & Pepper
Oregano
Olive Oil
Feta Cheese
Olives (optional)
Sprinkle with salt and pepper and lots of oregano (fresh is best). Drizzle olive oil on top (not too much) and mix with your hands or forks, squeezing the tomatoes and cucumbers to release their juices. Crumble feta cheese and olives (optional) into the vegetables and mix thoroughly. Serve room temperature or chilled.
From Leslie Haslam
Any quantity (in proportions you like)
CHOP and put together in a large bowl:
Cucumbers
Tomatoes
Onions (any kind)
Sweet Peppers
Salt & Pepper
Oregano
Olive Oil
Feta Cheese
Olives (optional)
Sprinkle with salt and pepper and lots of oregano (fresh is best). Drizzle olive oil on top (not too much) and mix with your hands or forks, squeezing the tomatoes and cucumbers to release their juices. Crumble feta cheese and olives (optional) into the vegetables and mix thoroughly. Serve room temperature or chilled.
From Leslie Haslam
Tomatillo Salsa
Yield: 3 cups
1 1/2 pounds tomatillos
2 large yellow onions -- finely chopped
2 tablespoons garlic -- minced
1/4 cup lime juice
4 teaspoons dried oregano
4 hot peppers (Serranos, jalapeños or others) chopped, veined and seeded
1 cup cilantro -- chopped
Salt and pepper to taste
Peel the husks of the tomatillos and dice. Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste. Serranos are normally quite hot so add according to your tolerance level.
From GourmetSleuth.com
1 1/2 pounds tomatillos
2 large yellow onions -- finely chopped
2 tablespoons garlic -- minced
1/4 cup lime juice
4 teaspoons dried oregano
4 hot peppers (Serranos, jalapeños or others) chopped, veined and seeded
1 cup cilantro -- chopped
Salt and pepper to taste
Peel the husks of the tomatillos and dice. Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste. Serranos are normally quite hot so add according to your tolerance level.
From GourmetSleuth.com
Ratatouille
2 lbs. eggplant, peeled and cubed into 1 inch cubes olive oil
2 lbs. zucchini 1 lb. can crushed tomato
1 large onion, diced 6 oz. can tomato paste
1 lb. green pepper (3-4) 1 c. or more of red wine
4 cloves garlic
crushed salt and pepper to taste
may add oregano, basil, thyme
Take the eggplant and diced vegetables and sauté in 1/4 c. hot olive oil with crushed garlic. The eggplant may absorb the oil so you may need to add more, and keep it hot. When vegetables are soft, not mushy, add crushed tomatoes and tomato paste. Lower the heat and simmer for 30 minutes until everything is soft and well blended. Add the red wine, salt and pepper. You can also add oregano, basil, thyme or other ingredients that are often used with these standard ingredients. Left-overs freeze moderately well. When defrosted and ready to use, pour off the watery liquid, add fresh red wine, tomato paste and other seasonings to taste.
Submitted by the Cadwells, from the Loaf and Ladle Cook Book by Joan S. Harlow
2 lbs. zucchini 1 lb. can crushed tomato
1 large onion, diced 6 oz. can tomato paste
1 lb. green pepper (3-4) 1 c. or more of red wine
4 cloves garlic
crushed salt and pepper to taste
may add oregano, basil, thyme
Take the eggplant and diced vegetables and sauté in 1/4 c. hot olive oil with crushed garlic. The eggplant may absorb the oil so you may need to add more, and keep it hot. When vegetables are soft, not mushy, add crushed tomatoes and tomato paste. Lower the heat and simmer for 30 minutes until everything is soft and well blended. Add the red wine, salt and pepper. You can also add oregano, basil, thyme or other ingredients that are often used with these standard ingredients. Left-overs freeze moderately well. When defrosted and ready to use, pour off the watery liquid, add fresh red wine, tomato paste and other seasonings to taste.
Submitted by the Cadwells, from the Loaf and Ladle Cook Book by Joan S. Harlow
Sausage, Kale, and Tomato Soup
2 Tablespoons vegetable oil
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper
• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.
Serve with grated Romano Cheese and crusty bread.
Submitted by Ted and Wendy McCormack
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper
• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.
Serve with grated Romano Cheese and crusty bread.
Submitted by Ted and Wendy McCormack
Hot Sicilian Salad
Serves 4
Wash and drain the vegetables:
2 medium red potatoes
1 medium carrot
1 large bunch fresh kale
Pour about 1" water into medium-sized skillet; bring to boil over high heat. Cube the potatoes into 1/2" pieces, leaving on the skin. Put them in the boiling water, cover and reduce heat to medium. Cook for 5 minutes.
While potatoes are cooking, cube carrots into 1/2-1" pieces and chop the kale in 3/4-1" sections. Add the carrot and kale to the potatoes and cook for another 7 minues covered, on medium heat.
While the vegetables are cooking, make the dressing (easy):
Put into a small bowl
1 Tbl rice vinegar
Whisk into it, in order:
1-1/2 tsp dry oregano
1 tsp dry basil (or 3-4 sprigs fresh basil, minced)
1/2 tsp thyme (optional)
1/4 tsp dry rosemary
1/2 tsp sea salt
black pepper to taste
1-2 tsp apple concentrate
Stir in 2T olive oil.
When vegetables are cooked, tender but not mushy, drain them. Pour the dressing over the salad and toss. Serve at room temperature (or chill it).
Notes: We had this slightly warm and should have made more, this was such a hit -- especially with the fresh minced basil. We used a hand electric mixer to blend the dressing together thoroughly. This makes up fast. It is handy to keep frozen apple concentrate in the freezer and then just scoop out any amount as it is needed. It is also fine to add 2 cloves of garlic to the cooking vegetables if desired.
submitted by Patti Andrews; from The Ayurvedic Cookbook by Amadea Morningstar
Wash and drain the vegetables:
2 medium red potatoes
1 medium carrot
1 large bunch fresh kale
Pour about 1" water into medium-sized skillet; bring to boil over high heat. Cube the potatoes into 1/2" pieces, leaving on the skin. Put them in the boiling water, cover and reduce heat to medium. Cook for 5 minutes.
While potatoes are cooking, cube carrots into 1/2-1" pieces and chop the kale in 3/4-1" sections. Add the carrot and kale to the potatoes and cook for another 7 minues covered, on medium heat.
While the vegetables are cooking, make the dressing (easy):
Put into a small bowl
1 Tbl rice vinegar
Whisk into it, in order:
1-1/2 tsp dry oregano
1 tsp dry basil (or 3-4 sprigs fresh basil, minced)
1/2 tsp thyme (optional)
1/4 tsp dry rosemary
1/2 tsp sea salt
black pepper to taste
1-2 tsp apple concentrate
Stir in 2T olive oil.
When vegetables are cooked, tender but not mushy, drain them. Pour the dressing over the salad and toss. Serve at room temperature (or chill it).
Notes: We had this slightly warm and should have made more, this was such a hit -- especially with the fresh minced basil. We used a hand electric mixer to blend the dressing together thoroughly. This makes up fast. It is handy to keep frozen apple concentrate in the freezer and then just scoop out any amount as it is needed. It is also fine to add 2 cloves of garlic to the cooking vegetables if desired.
submitted by Patti Andrews; from The Ayurvedic Cookbook by Amadea Morningstar
Zucchini, Cheddar and Salsa Omelet
1 tsp olive oil
2 cups thinly sliced zucchini (from 2 small zucc. quartered lengthwise & thinly sliced)
½ tsp dried oregano, (I used fresh, slightly more than ½ tsp)
¼ cup mild or medium salsa (for a short cut we like storebought Tio Juan’s brand)
fresh ground black pepper
butter for greasing
4 eggs, well beaten
1 cup grated Cheddar Cheese (Cabots makes a great cheddar called hunter’s cheddar)
Saute the zucchini and oregano in oil, in a small skillet over medium heat until almost tender, ~5 min. Stir in salsa and pepper, and cook until tender; if there is any liquid raise heat and boil to evaporate (should not be watery). Keep zucchini hot (on low heat) while you make omelet. Lightly grease an omelet pan with some butter, and heat over medium-high heat. When it is hot, pour in ½ beaten eggs. Stir with fork, until curds just begin to form. Tip pan slightly to cause liquid eggs to run to sides. Cook until set but slightly wet, about 1 minute total. Place ½ the cheese, and the zucchini mix on one side of the omelet, then flip the other half of omelet to cover it. Slide onto a serving plate and repeat to make another.
Submitted by Cheryl Rowell, from Main Course Vegetarian Pleasures by Jeanne Lemlin
2 cups thinly sliced zucchini (from 2 small zucc. quartered lengthwise & thinly sliced)
½ tsp dried oregano, (I used fresh, slightly more than ½ tsp)
¼ cup mild or medium salsa (for a short cut we like storebought Tio Juan’s brand)
fresh ground black pepper
butter for greasing
4 eggs, well beaten
1 cup grated Cheddar Cheese (Cabots makes a great cheddar called hunter’s cheddar)
Saute the zucchini and oregano in oil, in a small skillet over medium heat until almost tender, ~5 min. Stir in salsa and pepper, and cook until tender; if there is any liquid raise heat and boil to evaporate (should not be watery). Keep zucchini hot (on low heat) while you make omelet. Lightly grease an omelet pan with some butter, and heat over medium-high heat. When it is hot, pour in ½ beaten eggs. Stir with fork, until curds just begin to form. Tip pan slightly to cause liquid eggs to run to sides. Cook until set but slightly wet, about 1 minute total. Place ½ the cheese, and the zucchini mix on one side of the omelet, then flip the other half of omelet to cover it. Slide onto a serving plate and repeat to make another.
Submitted by Cheryl Rowell, from Main Course Vegetarian Pleasures by Jeanne Lemlin
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