Tag: olive oil

Pan Roasted Asparagus with Garlic and Parmesan

Pan Roasted Asparagus with Garlic and Parmesan

by Pam on February 19, 2013

This is a recipe I make often because it’s super quick, tasty, and easy to make. I also love that it pairs with so many different main course dishes. I love the garlicky flavor with the salty Parmesasn – it makes the asparagus extra special in my opinion.  I served this asparagus with a delicious meatloaf (to post tomorrow) and some Creamy Mashed Potatoes[1] for a delicious and comforting meal.

Remove the wooden ends of the asparagus spears. Swirl a 1/2 teaspoon of olive oil in a skillet over medium heat. Add the asparagus spears in a single layer then cover with a lid and cook until the asparagus is bright green and still crisp, about 5 minutes. Uncover and season with sea salt and freshly cracked pepper, to taste. Continue to cook, stirring often until the spears are fork tender yet still a bit crisp, another 1-2 minutes.

Move the spears to one side of the skillet then add the last 1/2 teaspoon of olive oil to the other side of the skillet. Add the minced garlic to the olive oil, and cook for 30 seconds, stirring the garlic constantly. Toss the spears with the garlic and olive oil for 30 seconds then remove from the skillet to a serving plate. Top with shredded Parmesan cheese and serve immediately. Enjoy.



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Pan Roasted Asparagus with Garlic and Parmesan




Yield: 4

Prep Time: 5 min.

Cook Time: 7-10 min.

Total Time: 15-17 min.



Ingredients:

1 tsp olive oil, divided
15-20 spears of asparagus, wooden ends removed
Sea salt and freshly cracked pepper, to taste
2 small cloves of garlic, minced
1 tbsp Parmesan cheese, shredded

Directions:

Remove the wooden ends of the asparagus spears. Swirl a 1/2 teaspoon of olive oil in a skillet over medium heat. Add the asparagus spears in a single layer then cover with a lid and cook until the asparagus is bright green and still crisp, about 5 minutes. Uncover and season with sea salt and freshly cracked pepper, to taste. Continue to cook, stirring often until the spears are fork tender yet still a bit crisp, another 1-2 minutes.

Move the spears to one side of the skillet then add the last 1/2 teaspoon of olive oil to the other side of the skillet. Add the minced garlic to the olive oil, and cook for 30 seconds, stirring the garlic constantly. Toss the spears with the garlic and olive oil for 30 seconds then remove from the skillet to a serving plate. Top with shredded Parmesan cheese and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Creamy Mashed Potatoes (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

by Pam on September 25, 2012

This is my new favorite pasta and I can’t wait to make it again.  I found this in an old Everyday Food and decided to finally give it a try – I am so glad I did.  I made my own tapenade[1] because it is ridiculously expensive and I like my homemade version better anyway.  I couldn’t decide between using arugula or spinach so I ended up using a little of each. This dish was a hit with all of us, especially me!  I had the leftovers for lunch today and it was just as good!  I highly recommend this recipe.

Make the tapenade[2].  Set aside for the flavors to mingle.

Cook the pasta in a large pot of boiling salted water, per instructions.  Drain pasta.  Return the empty pan to the stove and heat the olive oil over medium heat.  Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste.  Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated.  Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste.  Place into serving bowls then top with feta cheese.  Serve immediately.  Enjoy.

 

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Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta




Yield: 4

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.



Ingredients:

1 lb of whole wheat spaghetti, cooked per instructions
1/2 tbsp of olive oil (plus more for drizzling)
1 1/2 cups of grape tomatoes
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1/2 cup of tapenade (recipe link above)
1 cup of baby spinach
1 cup of arugula
Feta cheese

Directions:

Make the tapenade. Set aside for the flavors to mingle.

Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe inspired by Everyday Home

References

  1. ^ tapenade (www.gordon-ramsay-recipe.com)
  2. ^ tapenade (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Lemon-Garlic Kale Sauté

Lemon-Garlic Kale Sauté

by Pam on January 8, 2013

I wanted to make a healthy and easy side dish to go along with the chicken I was making. I decided to sauté some kale with some olive oil, garlic slices, crushed red pepper, and lemon juice. It took only minutes to make and tasted wonderful! I really loved how the lemon brightened up the flavor of the kale. My kids didn’t love this side dish but my husband and I did.

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic; sauté for 1 minute, stirring constantly. Add the kale to the skillet along with 2 tablespoons of water. Cook, stirring often for 2-3 minutes. Season with crushed red pepper, sea salt, and freshly cracked pepper, to taste. Stir in the lemon juice and toss to coat evenly before spooning the kale into a serving dish. Top with shaved Parmesan cheese.  Serve immediately. Enjoy.



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Lemon-Garlic Kale Sauté




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

2 tsp olive oil
1 clove of garlic, sliced thinly
1 bunch of kale, washed & chopped
2 tbsp water
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 1/2 tsp fresh lemon juice
Parmesan, shaved

Directions:

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic; sauté for 1 minute, stirring constantly. Add the kale to the skillet along with 2 tablespoons of water. Cook, stirring often for 2-3 minutes. Season with crushed red pepper, sea salt, and freshly cracked pepper, to taste. Stir in the lemon juice and toss to coat evenly before spooning the kale into a serving dish. Top with shaved Parmesan cheese. Serve immediately. Enjoy.



 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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