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How To Make Hot and Spicy Olive Oil (plus 10 ways to use it)

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source: Herry Lawford

This Hot and Spicy Olive Oil is incredibly versatile. It can be used with dips, sauces, salads, etc.

Ingredients

olive oil

garlic

red pepper flakes

salt

Directions

Peel and slice a head of garlic.

Place it into a small pot and pour in olive oil till garlic is completely covered. Cook at a very low temperature till garlic starts becomes golden. Don’t allow garlic to brown or oil will take on an unpleasant taste.

Immediately remove garlic from pot and add in several pinches of red pepper flakes.

Let rest in refrigerator for 1-2 days, to develop flavors. Add salt to taste.

Use within 3 days.

10 Ways to Use Hot and Spicy Olive Oil

  1. Combine with chopped tomatoes, red onion, black pepper and vinegar for a delicious salad.
  2. Use as a dip for breads, pitas and some types of crackers.
  3. Make bruschetta by toasting bread, rubbing with flavored oil and topping with chopped, fresh tomatoes.
  4. Drizzle over hot cooked vegetables for an easy side dish.
  5. Use as a topping for pasta. Sprinkle with Parmesan to complete the dish.
  6. Stir into mashed potatoes instead of butter.
  7. Add to tomato sauce to give it a spicy zing.
  8. Top store bought hummus with a little oil, for a more interesting taste.
  9. Substitute for part of the oil in savory breads or muffins.
  10. Use as a marinade for fish, meat and poultry.

If you know of another use for spicy olive oil, please let me know in the comment section. I’d love to hear from you.

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Sweet And Sour Broccoli With Six Variations

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source: kaythaney

I’ve used this same sauce many times with chicken and vegetarian hot dogs. It suddenly dawned on me that it might be great on broccoli also. I made it on Friday and my son adored it, then had seconds, followed by thirds.

Ingredients

10 ounces frozen broccoli, defrosted

1 1/2 tablespoons lemon juice

2 1/2 tablespoons brown sugar

1/3 cup ketchup

Directions

Cook broccoli in small amount of water and drain. When cool, squeeze broccoli lightly to get rid of excess water.

Place broccoli back into cooking pot, add additional ingredients, and reduce sauce till it is almost a glaze.

Variations

  1. Use green beans instead of broccoli
  2. Skip the broccoli and add chicken instead
  3. Top broccoli with chopped almonds
  4. Serve broccoli over rice
  5. Substitute vegetarian hot dogs for broccoli
  6. Replace the broccoli with meatballs

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Passover Spinach Lasagne

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source: Edsel Little

Delicious change of pace from our normal lasagne. I don’t know why I don’t make this more often!

Ingredients

6 slices matzoh

1 1/2 cup shredded cheese

1/2 onion, finely chopped

16 oz cottage cheese

16 oz spinach, defrosted

salt, pepper, garlic powder, onion powder, to taste

non-stick spray

Directions

Preheat oven to 400 degrees. Spray a 13x9x2 pan with the non-stick spray.

Soak matzohs in water for 2-3 minutes.

Lightly squeeze excess water from spinach (it should still be somewhat moist). Combine with cottage cheese, 1 cup shredded cheese and chopped onion. Add seasonings to taste.

Place a layer of 2 matzohs, side by side, in the pan. Cover with 1/3 of the spinach mixture. Repeat 2x.

Sprinkle 1/2 cup of shredded cheese on top of the last spinach layer.

Cover well with aluminum foil and bake for one hour.

Note: Lasagne comes out of the oven very most, but excess water will absorb within a few hours. However, there is no need to wait. Even moist, lasagne is delicious.

Variation: For a fancier dish,  substitute round matzohs for square ones.

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Passover Vegetable Latkes With Three Variations

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source: Meng He

I came up with this hearty recipe over the weekend. First, I started with a classic matzoh meal latke. Then, I added some veggies, adjusted the seasonings, and the result was this Passover friendly vegetable latke.

Ingredients

1 cup matzoh meal

1 medium onion, grated

1 medium carrot, grated

3 eggs

1 cup water

1 tsp. salt

1 pinch pepper

olive oil

Directions

In a medium bowl, combine all ingredients except olive oil.

Pour a small amount of olive oil onto a high quality, non-stick frying pan.

When the oil is hot, spoon some of the matzoh meal/vegetable mixture onto the pan. When the bottom of the latke looks solid, flip it. When the latke is finished cooking, taste to determine if more salt, pepper or water is needed. Add additional ingredients if necessary.

Cook the rest of the raw mixture in several batches, just like making standard pancakes. These can be eaten plain, with gravy, or with ketchup.

Variations

  1. Add 1/2 cup grated zucchini
  2. Serve with a spicy tomato sauce
  3. Substitute chicken broth for the water

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Stir-Fry Broccoli With Garlic, Onion And Almonds

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source: cyclonebill

I use frozen broccoli to make this tasty side dish. Fresh broccoli may taste better, but frozen broccoli has already been cleaned, checked for bugs, and cut into florets.

Ingredients

10 ounce bag frozen broccoli florets, defrosted

2-6 cloves garlic, peeled and chopped

1/4 cup almonds, halved

2 tablespoons condensed chicken soup

1 small onion, peeled and chopped

olive oil

salt, to taste

pepper, to taste

Directions

Stir fry the broccoli and onion in the oil till almost tender.

Add the garlic, almonds, and chicken soup and cook till the chicken soup has evaporated and the garlic is soft. Add more chicken soup if needed.

Season with salt and pepper, to taste.

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Middle Eastern Mezze Platter

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  source: Lauren Friedman

I’m having a close friend over to eat at my home this Sabbath. We are both vegetarians, and neither of us wanted to cook, so we decided to create an (almost) authentic Middle Eastern Mezze platter. Since we live in Israel, and the stores here have tons of ready made (and cheap) mezze available, this was a quick and easy option for us.

What are mezze? Mezze are a collection of small salads, dips and relishes commonly served in Middle Eastern countries as a type of appetizer. There are usually at least 5 or 6 dishes, and they are usually cold. Mezze generally show up at quality restaurants, weddings, and at-home formal dinners.

Since we are eating the mezze for the entire meal, we decided to go a little nuts, and we served 21 dishes.

Here’s what we served:

Breads

pita bread

rolls

whole, uncut rye bread

crackers

Dips

olive dip

olive oil with crushed garlic

techina

hummos with spicy crushed peppers

olive oil with zatar

Relishes

olives

pickles

Salads

potato salad

cole slaw

mushroom salad

corn salad

carrot salad (2 kinds)

veggie salad

Turkish salad

beet salad

eggplant salad

Dessert was a selection of Turkish sweets very similar to baklava. They have a layered crust and are stuffed with sugar syrup and pistachios, almonds or walnuts.

source: Hisham Assaad

I already had all of the dips, breads and relishes in the house as staples. My friend and I split the tiny containers of salads and she also bought the dessert. The salads cost about $2.00 US dollars each and I have no idea what my friend payed for the pastries. If you use plenty of bread, like we do, this meal will feed 12 people, with leftovers.

By the way, there are a lot of variations in mezze platters. My father-in-law serves broccoli salad, cole slaw, potato salad, lox and herring. My sister-in-law serves hard boiled eggs with fried onion, pickles, potato salad, hummos, techina and a dill/mayonnaise dip. My favorite restaurant serves garlic olive oil, hummos, techina, sun-dried tomato dip and bean dip. I usually serve broccoli salad, cole slaw, hummos and crackers, baked garlic with challah, and a vegetable salad.

source: capitu (ou marcela)

If your interested in making your own mezze platters, here are some guidelines.

  1. Any kind of easy salad, dip or relish will do. Choose your own favorites.
  2. Keep the dishes simple. Most of the salads feature only one vegetable with some kind of sauce or dressing.
  3. Go for variety, not quantity. Unless you are having a large crowd, go for the smallest containers you can find.
  4. Take a look at your local Jewish deli. Jewish delis often have mezze available (though they aren’t often called by that name).

For instructions on making homemade mezze, please see my article called Mezze Recipes.

If you decide to make your own Mezze email me with your menu. I’d love to hear what you served.

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Michal’s Deli Wraps

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2731224987_a109dea7b5_osource: Annette Young

There are probably as many ways to make deli wraps as there are people who eat them. However, I got the basic idea for this versatile deli wrap sandwich from my friend Michal. I like it because it looks fancy, but can be made in minutes.

Ingredients

flour tortillas

2 slices deli per wrap

mustard

ketchup

Directions

Mix together a ratio of 2 parts mustard to 1 part ketchup.

Place wrap on a plate. Spread mustard/ketchup mixture over wrap, using slightly less than you would use on a typical sandwich.

Layer on the 2 slices of deli (I use turkey roll), overlapping where needed.

Roll sandwich up. Cut into thirds or fourths. If needed use toothpicks to keep rolls from coming apart.

Variations: Instead of the mustard/ketchup sauce,  try garlic dressing, honey mustard dressing, or even a mix of mayonnaise and mustard. Or, add lettuce, vegan cheese, thinly sliced pickles (as pictured in the photo above).

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