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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Many thanks for the prayers for my elderly mom, who underwent surgery for a shattered leg bone on December 31st. Thankfully, she is continuing to improve and should be in a rehab facility soon. We have other a2z family members who are also on the mend, so please keep them all in your thoughts and prayers as well.

Our a2z family will be visiting the Charleston, South Carolina area next year. The reservation is for the week of November 5-11, 2011. I have a page on our web site which  tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html. We will be renting a lovely beach house on Isle of Palms. The time is NOW for you to notify me if you will be staying at the house with us. Space at the house is extremely limited. Use the link on the web page to confirm your interest in sharing expenses of the luxury rental beach house  (save at least one half over a hotel). Of course, there are many great places in the area in case you miss out on staying in the house.

The current Monthly Theme topic is Five Ingredient Recipes. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes Newsletter.

Now... for now some of the best new around: Patricia from Charlevoix, MI is home (which in the winter is Mesa, AZ) and feeling much better! She is not going to be running any marathons in the near future, but she is definitely on the mend. She had an issue prepared for January and it is being shared here, right on time, today. She still needs our good thoughts and heartfelt prayers for a complete recovery so keep those coming! Here is Patricia:


After visiting an olive grove in Arizona and watching them press the fruit, I asked friends and neighbors for recipes which called for olive oil. I received a couple of recipes and three thought provoking answers: "I don't use olive oil; I seldom use olive oil but here is one; are you NUTS, I'm not going to look through ALL my recipes just for olive oil." Okay, no wonder I love the internet; it produced (no pun intended) many olive oil producers from around the world as well as scads of great sounding recipes.


We'll see you here again on Sunday, God willing.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

How To Buy and Store Olive Oil

Buying oil in small sizes, or splitting larger bottles with friends, is a practical way to buy expensive oils. Oil purchased in bulk should always be poured into smaller containers, preferably in a can or a dark-colored bottle.

Remember - Olives are fruit; olive oil is a fruit juice. Air, heat, and light will cause olive oil to turn rancid (rancid is the flavor which is imparted in an oil after it has undergone the process of oxidation. Since prolonged contact with oxygen is the rot cause of oxidation, rancidity is a common defect, so it should be stored in a cool place in an airtight container). If your oil has a buttery taste, then it's probably rancid.

The ideal temperature for storing olive oil is 57°F or 14 degrees C, although a normal room temperature of 70ºF works very well if the olive oil is stored in a dark area where the temperature remains fairly constant. A kitchen cabinet located away from the stove and away from direct sunlight will work quite well. If you have a wine cellar, store your olive oils there and keep a small amount in your kitchen. Do not put olive oil in a container without a tight cap.

Refrigeration does not harm most grades of olive oil, but it is not recommended for expensive extra virgin varieties because condensation may develop in the bottle, affecting the flavor. When chilled, or in cold weather, the oil may turn cloudy and even solidify. Such oil will clear again as it warms, so cloudiness should not be taken as an indication that the oil is past its prime. Be sure bottles are tightly sealed. Refrigeration will extend the life of olive oil without harming the oil. Doing so will cause it to congeal and turn cloudy, but should not affect flavor. If refrigerated, olive oil will return to its original, liquid state when warmed to room temperature again.

Tinted glass, porcelain, or stainless steel are the best materials for containers; oil should never be stored in plastic or in reactive metals. Stay away from plastic containers as the oil can absorb PVCs.

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

The International Olive Oil Council (IOOC) promotes olive oil around the world, defining quality standards, and monitoring authenticity.

Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. It is used on salads, added at the table to soups and stews and for dipping.

Virgin olive oil comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste.

As the United States is not a member, the IOOC retail grades have no legal meaning in that country; terms such as "extra virgin" may be used without legal restrictions.

The U.S. Department of Agriculture (USDA) currently lists four grades of olive oil. These grades were established in 1948, and are based on acidity, absence of defects, odor and flavor:[18]

U.S. Grade A or U.S. Fancy possesses a free fatty acid content of not more than 1.4% and is "free from defects";

U.S. Grade B or U.S. Choice possesses a free fatty acid content of not more than 2.5% and is "reasonably free from defects";

U.S. Grade C or U.S. Standard possesses a free fatty acid content of not more than 3.0% and is "fairly free from defects";

U.S. Grade D or U.S. Substandard possesses a free fatty acid content greater than 3.0% and "fails to meet the requirements of U.S. Grade C

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Olive trees are among the oldest known cultivated trees in the world. The Jewish people knew about the tree thousands of years ago, a tree that symbolized peace and happiness - thus extending an olive branch to ones enemy meant a desire for peace.

An olive tree can live 1,000 years or more. Even if the tree dies or is cut or damaged, sprouts from its roots can grow into full-size, fruit-bearing trees. Olive trees succeed in climates in which there are mildly cold winters (they need cooler temperatures to set the buds that later form the fruit) and long, hot summers.

The olive tree is of great historic importance in such areas as diet, religion, the decoration of pottery, and of golden pieces of art. The crowning wreaths for Olympic game winners was made of a wild olive branch.

Therapeutic properties of olive olive were known to Hippocrates, the father of medicine. The consumption of a spoonful of oil was common practice for many people and still is for some.

Check Out the Best of As Seen On TV Products at Walter Drake.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This month's theme topic is "Five Ingredient Recipes". We're looking for are recipes which contain 5 ingredients (or less). Water, oil, salt, and pepper do not count. I believe you will be amazed at how many great recipes you will find that will fit into this theme. Many of us are so busy with a job outside the home, family, volunteering, etc. that having fewer ingredients could make our cooking simpler and hopefully quicker. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!).

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "Five Ingredient Recipes". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday of January. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: "Five Ingredient Recipes".
Please use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for "Five Ingredient Recipes" has a deadline of January 31, 2011, and will be posted on February 6, 2011.

 

Please use this email link to submit a recipe for theme recipes: "Five Ingredient Recipes". As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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O'Reilly walked into a bar and ordered martini after martini, each time removing the olives and placing them in a jar.

When the jar was filled with olives and all the drinks consumed, the Irishman started to leave.

"S'cuse me", said a customer, who was puzzled over what O'Reilly had done, "what was that all about?"

"Nothin', said the Irishman, "my wife just sent me out for a jar of olives!"


Groan Time

The game show contestant was only 200 points behind the leader and was about to answer the final question – worth 500 points!

"To be today's champion," the show's smiling host intoned, "name two of Santa's reindeer."

The contestant, a man in his early thirties, gave a sigh of relief, gratified that he had drawn such an easy question. "Rudolph!" he said confidently, "and ... Olive!"

The studio audience started to applaud (which the little sign above their heads said to do), but the clapping quickly faded into mumbling. The confused host replied, "Yes, we'll accept Rudolph, but could you please explain 'Olive'?"

"You know," the man circled his hand forward impatiently and began to sing, "Rudolph the Red Nosed Reindeer had a very shiny nose. And if you ever saw it, you would even say it glows. *Olive,* the other reindeer..."


Trying to control my dry hair, I treated my scalp with olive oil before washing it. Worried that the oil might leave an odor, I washed my hair several times. That night when I went to bed, I leaned over to my husband and asked, 'Do I smell like olive oil?'

'No,' he said, sniffing me. 'Do I smell like Popeye?'

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
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FRESH MUSHROOM SALAD
Thank you, Julia

1/2 cup fresh mushrooms, sliced thin
1/4 cup red wine vinegar
3/4 cup olive oil
1 teaspoon lemon juice
Salt and pepper to taste
Lettuce leaves
Chopped chives
Chopped fresh parsley

Wash, dry and slice mushrooms. Combine vinegar, oil, lemon juice, salt and pepper. Beat until blended. Pour over mushrooms. Cover and marinate in refrigerator at least 1 hour. Serve on lettuce leaf and sprinkle with chives and parsley.


JALAPENO EN ESCABECHE
Pickled Jalapenos

12 jalapenos, roasted, peeled and seeded.
1 large onion, sliced thin
5 large cloves of garlic, pressed
1/2 cup olive oil
1 cup white wine vinegar
1/2 cup water
2 teaspoons salt
1 teaspoon oregano
4 bay leaves

Saute onion and garlic in olive oil until clear. Add vinegar, water, salt, oregano and bay leaves. Bring to a boil. Add peppers, simmer 10 minutes. Store in covered jar in refrigerator.


FLANK STEAK GRILL
Thank you, Pam

1 1/2 pounds flank steak
1/3 cup mild olive oil
1/3 cup good Mandarin style soy sauce
1/3 cup dry sherry
1/2 cup mushrooms, sliced
1/2 cup green onions/w tops and sliced
2 tablespoons butter
Charcoal grill

With a sharp fillet knife, butterfly the steak until it opens out like the pages of a book. Combine oil, soy sauce and sherry. Place steak in a Pyrex pan and pour marinade over, making sure to get it inside the flap. Cover with wax paper and marinate at room temperature at least 2 hours.

Saute finely sliced mushrooms and onions in butter. Add a little of the marinade and reduce sauce for a minute or so. Open steak out and paste the inside flap with mushroom, onion and butter sauce. Roll it up like a jelly roll and secure with stainless steel skewers. Grill over hot charcoal fire 12-30 minutes to the side - depending on thickness and how done you want it - basting each side with marinade every 3 minutes or so. Turn only once. Place the serve side (pretty side) down first and don't turn the meat prematurely.

When ready to serve, place on a board and with a sharp knife cut into the meat at an angle. You will now have lovely rolls that are brown on the outside and medium rare on the inside.


LAMB CHOPS ON THE GRILL

Lamb chops
Olive Oil
Garlic Clove, pressed

Baste the chops generously with olive oil and garlic and grill on hot charcoal grill, about 5-6 minutes per side. Serve with a paste of:

1 tablespoon rosemary
1 garlic clove, pressed
1/4 pound butter


ARIZONA LEMON CAKE

A light and refreshing cake.

6 eggs, separated
3/4 cup Extra Virgin Olive Oil, plus some for oiling the pan
pinch salt
Zest from 1 large lemon, finely grated
1 cup unbleached, all-purpose flour plus some for dusting the pan
1 1/2 cups sugar, divided
1/2 teaspoon cream of tartar
1/2 cup dried currants (well separated)
Confectioner's powdered sugar

Preheat oven to 375 degrees F. Oil a 9 1/2 inch spring-form pan, coat it with flour, turn the pan upside down and tap lightly to remove any excess. In a medium mixing bowl, combine the egg yolks, olive oil, salt and lemon rind, mix well; add the flour and 1 1/4 cups of the sugar, mix well. In a separate bowl, beat the egg whites with the cream of tartar until they are almost stiff. Add the remaining 1/4 cup of sugar, a tablespoon at a time, beating well after each addition, to make a glossy, firm foam. Fold the whites a fourth at a time into the batter, mixing thoroughly after each addition with a large plastic spatula. Fold in the dried currants. Fill the prepared pan, and bake until the cake separates from the sides, about 40 minutes. Cool 10 minutes on wire rack; remove the spring-form pan. Dust with sifted confectioner's sugar before serving. Can be served warm. Serves 10 - 12.


CHICKEN GUADALUPE

1 fryer, quartered
Lemon pepper
Salt
Olive Oil
Honey

Sprinkle all surfaces of the fryer with lemon pepper and salt. Coat completely with olive oil. Lay in an open roasting pan, skin side up. Dribble honey over the visible skin surface and bake, uncovered, at 350 degs until golden brown - about 45 minutes.


FRESH TOMATO SAUCE
Thank you, Ann

2 tablespoons extra virgin olive oil
1 clove fresh garlic, minced
4 tomatoes, peeled and seeded
Fresh basil
Salt and pepper to taste

Heat oil in saucepan until hot, then add garlic. Saute briefly until golden brown in color. Coarsely chop tomatoes and add to pan, bring to simmer. Remove from heat, add coarsely chopped basil and salt and pepper.


MOZZARELLA AND TOMATO SALAD

1/2 pound Mozzarella cheese
1 ripe tomato
Lettuce leaves
Salt and pepper to taste
Extra virgin olive oil
Fresh basil leaves, torn or cut into small pieces

Slice tomato and mozzarella into uniform slices, about 1/4" thick. Arrange slices alternately on platter or salad plates atop lettuce leaves. Sprinkle with salt and pepper to taste. Drizzle olive oil and sprinkle with fresh basil.


PASTA WITH YELLOW SQUASH & SUN DRIED TOMATOES

2 pounds yellow squash, sliced
1 small onion, sliced
1 clove garlic, minced
1/4 cup extra virgin olive oil
1/4 to 1/2 pound sun dried tomatoes, sliced into strips
1 pound dried pasta
Water & salt to cook pasta
1 pound Ricotta
Small bunch Basil leaves

Saute squash with onion and garlic, in olive oil, until slightly limp. Cut tomatoes into narrow strips. Cook pasta in rapidly boiling salted water, drain. Toss pasta with ricotta, then add tomatoes and basil. Toss briefly.


DISAPPEARING BROWNIES

4 squares sweet chocolate
2/3 cup extra virgin olive oil
4 beaten eggs
2 tsp. vanilla
2 cups granulated sugar
1 1/3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup nuts (optional)
1 large Hershey bar (for the frosting)

Melt chocolate squares with the olive oil in microwave or top of stove. In large bowl beat the 4 eggs, add, the vanilla, and the sugar. Sift and stir in the flour, baking powder, salt; the add the cooled chocolate and olive oil. Add nuts if desired. Bake at 350 degrees for 30 minutes in greased 9 x 13 inch pan. Remove from oven. Lay 1 large Hershey candy bar on top - put back in oven for 1 minute or so to melt the bar. Spread out the melted bar as if it's frosting. Makes 16-24


BARBECUED SHRIMP
Thank you, Marion

2 pounds shrimp, unpeeled
1/2 cup margarine, melted
1 cup olive oil
1/4 cup soy sauce
1/4 cup lemon juice
4 cloves garlic, crushed
1 heaping tablespoon Italian seasoning

Preheat oven to 350 degs. Arrange shrimp in shallow casserole. Combine all remaining ingredients. Pour over shrimp. Bake for 30 minutes or until done. Serve in soup bowls. Dip toasted French bread in sauce.



COBB SALAD

1/2 head iceberg lettuce, finely chopped
1/2 bunch watercress, finely chopped
1 small bunch chicory, finely chopped
3 tablespoons minced fresh chives
3 small tomatoes, peeled, seeded and finely chopped
2 1/2 cups cooked white chicken meat, finely chopped
6 slices bacon, cooked crisp and crumbled
2 hard cooked eggs, finely chopped
3 ounces blue cheese, crumbled
1 avocado, finely chopped

Dressing:
1 1/2 cups olive oil
2/3 cups white wine vinegar
2 cloves garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Prepare greens and refrigerate in plastic bags until ready to use. Combine dressing ingredients in a jar. Shake well and refrigerate overnight. Remove garlic and discard. When ready to serve, toss greens and other salad ingredients in a large salad bowl. Shake dressing vigorously and pour half of it over salad. Toss gently. Add more dressing if desired. Serve at once.


NUT CRUSTED PEAR CRUMBLE

3 tablespoons extra virgin olive oil, divided
3 1/2 pounds firm, ripe Anjou pears, peeled, cored and cut into thin slices
2 tablespoons fresh lemon juice
1/2 cup baking raisins
2/3 cup honey
2 tablespoons all purpose flour
3 tablespoons chopped crystallized ginger
2/3 cup packed golden brown sugar
1/4 cup raw sliced almonds
1/2 cup walnuts, coarsely chopped
3 cups Vanilla Ice Milk, slightly softened, mixed with 1 teaspoon instant espresso powder

Position rack in center of oven and preheat oven to 350 degrees. Lightly brush a 13x9x2 inch baking dish with 1 tablespoon olive oil. Set aside. In a large mixing bowl toss pear slices with lemon juice, raisins, honey, 2 tablespoons flour and crystallized ginger to blend. Let stand 15 minutes. Transfer mixture to prepared baking dish. In a medium mixing bowl, combine brown sugar and remaining 2 tablespoons flour. Stir in remaining 2 tablespoons Extra Virgin Olive Oil, almonds and walnuts until blended. Sprinkle mixture evenly over pear mixture. Bake 30 minutes in 350 degree oven until juices bubble thickly. Let stand 10 minutes. Serve warm with a dip of espresso ice-milk.


GARLIC PRAWNS WITH LEMON AND HERBS
SPECIAL THANKS: Olive Growers of Australia

8 cloves fresh garlic
3/4 cup Australian Extra Virgin Olive Oil
28 whole large green prawns
250ml (1 cup) dry white wine
Lemon threads
1 tablespoon lemon juice
1 teaspoon sea salt
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon fresh thyme leaves

Finely chop garlic and combine with olive oil and allow to stand overnight. Peel prawns by removing the head and then peel the shell away leaving the last segment intact. Turn each prawn over onto its back and cut along the belly side with a small sharp knife. Do not cut all the way through. Allow the flesh to still be attached at the top then butterfly the prawn open and remove the vein. In a large frying pan combine oil, garlic and wine. Use a zester to remove the rind from the lemon and add the rind, juice and salt to the frying pan. Cook over a medium-heat until heated through 3-4 minutes. Add prawns and cook for 2-3 minutes or until the prawns become orange, turn prawns once with tongs. Add parsley and gently stir to combine before serving in individual bowls with crusty bread to soak up the delicious juices.

Recipe courtesy Jingilli Extra Virgin Olive Oil


MINESTRONE WITH CHICKPEAS AND OLIVE OIL

2 peeled potatoes
2 peeled carrots
1/2 head celery
4 ripe tomatoes
1/4 head cabbage
6 chopped garlic cloves
1 1/2 cup pumpkin
2 cups cooked chickpeas
1 cup shelled peas
1/2 cups chopped green beans
Salt
Pepper
Australian Extra Virgin Olive Oil
Parmesan cheese
Crusty bread

In a pot, large enough to hold everything, place chunked potatoes, carrots, celery, tomatoes, cabbage, chopped garlic cloves, pumpkin and chickpeas. Cover the vegetables with water and place the pot on the heat, bring to the boil then turn down to a simmer for 30 minutes. Add 1 cup of shelled peas and chopped green beans, simmer for a further 15 minutes then season with salt and pepper.

Ladle into wide bowls, finished with a generous drizzle of good extra virgin olive oil, and serve with grated Parmesan and crusty bread. Makes enough for at least 12 and is even better at least a day after it is made.


POTATO FRITTATA

4 ounces Australian Extra Virgin Olive Oil
1 large potato, peeled and cut into small cubes
1 large onion, finely sliced
2– 3 cloves garlic, finely chopped
Freshly ground black pepper
5 eggs
4 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh white breadcrumbs
1 tablespoon finely chopped parsley
1 teaspoon finely chopped marjoram (or 1/2 teaspoon dried marjoram)
1/4 teaspoon salt

Heat the oil in a large fry pan over a medium heat. Pat the potato cubes dry with kitchen paper then carefully tip into the oil. Turn to coat in the oil then cook about 20 minutes until lightly golden all over. Lower the heat if the potatoes start to brown too quickly. Add the sliced onion and garlic to the pan grind over plenty of black pepper, toss with the potatoes then set the pan on low and cover with a lid. Cook approximately 10 minutes or until the potatoes are tender and the onion soft and translucent.

Meanwhile, break the eggs into a bowl, add the Parmesan cheese, breadcrumbs and herbs. Mix lightly with a fork. Remove lid from the pan, sprinkle over salt and grind over a little more black pepper. Toss again. Tilt the pan and drain the oil to one side. Scoop out the potatoes and onion and transfer to the bowl with the egg mixture. Mix well.

Set the pan back on the stove, increase the temperature and heat until the oil is hot. Pour in the egg mixture, then lower the heat again and cook slowly until partially set on top and golden on the base. Loosen the Frittata from the pan then slide out on to a flat plate with the help of a spatula. Cover with another plate, flip over, then slide back into the pan, uncooked side facing down, and cook the second side until golden. Slide on to a serving plate. Serve warm or at room temperature. Serves 5.


PEASANT POTATO SALAD
SPECIAL THANKS: Olive Growers from Crete

Potatoes were introduced to Crete in the mid 19th century and over the last 150 years this vegetable has been adopted and used widely and wisely in many Cretan recipes. They are fried in olive oil, cooked in stews, stuffed along with peppers,eggplants, zucchinis, grape and basil leaves and off course baked.

3 large potatoes
2 onions whole and unpeeled
4 tablespoons Kotinos Extra Virgin Olive Oil
2 ripe tomatoes
Fresh basil, mint or whatever herbs are available
Lemon and salt

Wash potatoes and wrap them and one of the onions in aluminum foil and close tightly. Bake until soft (approximately 30-40 minutes depending on size). Cut potatoes in cubes and peel and slice the baked onion. Place in large bowl add black olives, sliced tomatoes, onion and herbs. Drizzle with the Extra Virgin Olive Oil, lemon, toss and serve hot.


MORNING TOAST

Give your family the pure and healthy start they deserve for their day. Convenience does not always have to imply the use of highly processed foods. A few slices of bread, good olive oil and some of your favorite honey make a quick, healthy and delicious breakfast. The subtly spicy taste and aroma of the olive oil pairs beautifully with the sweetness of the honey for an unforgettable experience.

Slices of bread
Kotinos olive oil
Honey
Cinnamon (optional)

Toast bread to your liking. Place on a flat wide plate, drizzle with Kotinos olive oil and honey.


ORANGE PUMPKIN BREAD

1 cup all-purpose flour
¾ cup whole wheat flour (all-purpose can be substituted)
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves or allspice
1 ¼ cups brown sugar
2 eggs
1 cup canned pumpkin
¼ cup orange juice
2 teaspoon grated orange zest
3 to 4 tablespoons roasted pumpkin seeds

Preheat oven to 350°F. Place flours, baking powder, baking soda and salt in a bowl and stir until well mixed. Combine cinnamon, nutmeg and cloves in a bowl. Transfer 1 teaspoon of the spices to another bowl and add 2 tablespoons brown sugar. Set aside for the topping. Place remaining spices and brown sugar in a bowl; add eggs and beat until smooth. Stir in canned pumpkin, oil, orange juice and orange zest. Stir flour mixture into pumpkin mixture until just combined.

Spoon batter into a 9 x 5-inch oiled loaf pan. Sprinkle top with pumpkin seeds, then with reserved spiced sugar mixture. Bake on middle rack of oven for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Let pan cool on rack for 15 minutes; turn loaf out and let cool completely. Makes 1 loaf.


CUCUMBER AND YOGURT CREAM

1 small cucumber, peeled and finely chopped
2 tablespoons olive oil
1 teaspoon vinegar
2 garlic cloves, very finely chopped
2 cups natural yogurt
1 teaspoon mint leaves, chopped
Salt and pepper
Black olives to accompany

Sprinkle the cucumber with salt and leave in a colander so that the liquid drains off. Beat the oil with the vinegar and add the garlic and yogurt.

Mix well and add the cucumber, mint, salt and a pinch of pepper. The consistency should be that of a thick cream. Transfer to a serving dish and accompany with the black olives. Serves 4

This cream is eaten as an aperitif, spread on bread or with thin fried slices of courgettes and aubergines that are dipped into it. It can also be served with rice or with roast chicken or lamb.


OLIVE OIL AND HONEY COOKIES
(Melomakarona)

3-4 cups all purpose flour
1 1/2 cup fine semolina
1 1/4 cup olive oil (or half olive oil and half sunflower or canola oil)
1 cup fresh orange juice
1/2 cup brandy
1/3 cup sugar
2 heap teaspoons baking powder
1 teaspoon ground cloves
1/2 teaspoon cinnamon
Grated rind of one orange and one lemon

For the syrup:
1 cups sugar
1 cup honey
2 cups water
A large piece of orange peel
A large piece of lemon peel
1 cup coarsely ground walnuts
2 teaspoons finely ground cloves

In a large bowl, using an electric mixer, beat the olive oil with the sugar. Add the orange juice. In a separate bowl mix two cups of flour with the backing powder, and add it to the oil and orange mixture. Beat with the electric mixer adding the brandy, semolina, orange and lemon rinds, cloves and cinnamon.

Turn the mixture to a floured surface and start kneading, adding more flour, to obtain a soft and elastic dough. Let it stand for 20-30 minutes, covered with a plastic film.

Preheat the oven to 350 degs.

Take tablespoons of dough, roll them in your hands and shape them into oval biscuits, about 2 inches long. Press them slightly on the top. Place them on a cookie pan, and bake for about 20-25 minutes. Let them cool on a rack.

The next day make the honey syrup: In a saucepan mix the sugar, honey and water and bring to a boil. Add the orange and lemon peels and simmer for a 5-10 minutes. Turn off the heat.

Place 2 or 3 biscuits on a large slotted spoon, and dip them in the syrup. Don't let them soak. They should absorb only a little syrup, but remain crunchy. As the syrup gets colder, you need to turn on the heat again for a while to bring to a boil. Place layers of honey dipped "Melomakarona" on a serving dish, mix the walnuts with the ground cloves and sprinkle the cookies. Let them cool completely, before serving. Makes 60-70 cookies that keep well for 2-3 weeks.


ARTICHOKES BARIGOULE
SPECIAL THANKS: Olive Growers from France

8 artichokes very tender
5 onions
1 carrot
1 slice of country ham
1 cup olive oil Moulin Jean-Marie Cornille
1 cup water
1 cup dry white wine

Remove tough leaves of artichokes. Cut up the remaining leaves.

Pour into a saucepan 2 tablespoons olive oil over onions sliced carrots cut accompanied by very small dice and slice of country ham, also cut into small dice. Arrange the artichokes alongside each other, over the vegetables, leaves in the air. Drizzle generously with olive oil Moulin Jean-Marie Cornille. Bring to high heat. Moisten with water and with dry white wine. Cover and cook very gently for half past one.


ONE TWO THREE AL MANI
SPECIAL THANKS: Olive Growers from Greece

Every spring, my family would pack up and relocate to the riverbanks of the Evrotas, where all the villagers had their watering gardens of fruit and vegetables. We would camp out for the summer under a walnut tree or in a three-sided lodge, only returning to our houses for supplies and to take care of the animals. Mother provided our “takeout” meals during this time, preparing our meals outdoors using whatever we had produced from the land. These meals were called TOO POTAMIOU, or “from the river.” In a small village, “from the river” translates to “fresh.

1 small onion, chopped
1 tin of tuna (under water, not oil)
1 clove garlic, whole
A touch of salt
Mani® Extra-Virgin Olive Oil
1 teaspoon sugar
8 ounces chopped tomatoes
Fresh basil
A pinch of desiccated red chili pepper
2 portions of linguine (or spaghetti)
A dozen Mani® Organic Green Olives
A handful of Bläuel love :)

In a deep pot, add a little olive oil and bring to sizzle the onions and garlic. Add the tomatoes, mix well. Now add the pinch of red chili pepper. Simmer for about 15 minutes, stirring occasionally. Bring in the green olives and tuna, together. Cook for another 15 minutes. Finally, add the salt and sugar, stir, and then add the fresh basil. Cook for another 5-10 minutes and... voilà! Add a touch of olive oil once the sauce has cooled. Linguine: Boil the pasta for this dish in unsalted water.

Recipe courtesy of Blauel Olive Growers


ZUCCHINI STUFFED WITH ORZO & SUNDRIED TOMATOES

6 large zucchini
1 cup medium-grain orzo
1 large onion, minced
2 garlic cloves, minced
½ cup coarsely grated dried myzithra cheese ***
8-10 sun-dried tomatoes
½ cup Gaea "DOP Sitia extra-virgin olive oil"
1 bunch parsley, finely chopped

Halve the zucchini on the bias, creating two cylinders with diagonally cut openings. With a small spoon, scoop out the flesh, chop and set aside.

Boil the orzo in salted water to al dente, drain and toss with half the olive oil. Saute the onion and garlic in the remaining olive oil. In a separate, dry skillet, lightly brown the coarsely grated myzithra cheese. Combine the orzo, onion-garlic mixture, browned myzithra, sun-dried tomatoes, zucchini flesh, and parsley. Season to taste and carefully fill the hollowed out zucchini cylinders with the mixture. Bake upright in a small, deep baking pan that fits the zucchini snugly, in a preheated oven at 180C (375F) for about 25 minutes, or until the zucchini are tender. Remove, cool slightly and serve.

***substitute Romano or ricotta salata


FASOLAKIA YIAHNI
(Green Bean Stew)

3 pounds of fresh green beans, ends trimmed
2 large boiling onions, coarsely chopped
1 cup fresh celery include the leaves, coarsely chopped
3/4 quarters cup fresh mint, finely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic, coarsely chopped
3 green zucchini, cut lengthwise in wedges
3 large boiling potatoes, peeled and cut lengthwise in wedges
3 large vine ripe tomatoes, chopped
1 cup Vordonia Athenolia Extra Virgin Olive Oil

Add to large pot, cover with water and bring to a boil. Season with salt and pepper to taste stirring gently. Cover pot and let simmer over medium heat for about one and a half hours. Occasionally stirring gently.

Serve warm or cold with Greek barrel feta and fresh baked bread. Will complement any roasted meat.


PATATES KOKINISTES
(Stewed Potatoes)

4 large boiling potatoes, peeled and cut lengthwise in wedges
2 large boiling onions, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup celery include leaves, coarsely chopped
¾ cup Vordonia Athenolia Extra Virgin Olive Oil

Saute ingredients in large pot for 10 minutes, stirring gently. Add heavy soup and spoon tomato paste, cover with water and stir. Season with salt and pepper to taste. Cover pot and let simmer over medium heat for 45 minutes, occasionally stirring gently, until celery is tender and sauce has thickened.

Serve with feta, and fresh baked bread on the side.


HONEY DIPPED SPIRAL PASTRIES

For Dough:
Water - 1 cup and 2 tablespoons
Olive oil - 2/3 cup
Freshly squeezed orange juice - 2/3 cup
All purpose flour - 6-8 cups
Lemon juice - 2/3 cups

For The Syrup:
Cinnamon - 1 stick
Water – 1 cup
Honey -1 cup
Sugar - 1 cup

For The Topping:
Ground cinnamon - 1 tablespoon
Finely chopped walnuts -1/4 cup
Toasted sesame seeds -1/4 cup
Olive oil (for frying).

Take a large bowl, add 6 cups of flour and the rest of the ingredients in it. Mix them and then knead for at least 5 minutes to make it smooth. Keep the dough aside for about 30 minutes. Meanwhile make syrup in a saucepan, add all the ingredients of syrup in it and keep it to boil. Then turn down the heat to low and keep the syrup hot without boiling. Now take dough and divide it into equal parts. Roll out each part of dough with rolling pin into long strips about 5 inch wide and 30 to 36 inch long. Dust flour over the strips to keep them dry. Then cut them into 1-inch wide strips. Circle the long strips of dough around your two fingers, then on three finger and then on four to make loose spiral. Then put the spirals in hot oil. The dough is so thin that it will puffs as it fries and gets uncurl. Place the tine of fork in the center of spiral and turn them. When the spiral gets golden, then drain them on paper towels. Then place the spiral one at a time in steaming hot syrup for about 5 to 6 seconds on each side. Then take out them with slotted spoon on serving platter. Mix cinnamon, sesame seeds and walnuts and then dust over the spirals. Now the spiral pastry is ready to serve.


BAKED PORK TENDERLOINS
SPECIAL THANKS: Olive Growers from Italy

10-12 prunes
2 pork tenderloins (about 1 ½ pounds each)
2/3 cup fresh rosemary, chopped fine
sea salt, pepper and cayenne to taste
1 egg white
1 cup bread crumbs
½ cup Romano cheese grated
1/3 cup Sciabica's or Marsala Extra Virgin Olive Oil
1 onion, sliced

Halve tenderloin lengthwise butterfly style (not all the way through). Fill center with prunes, 1/3 cup rosemary, salt, pepper and cayenne. Tie several places with kitchen twine.

In pie plate add egg white, beat slightly. In another pie plate, add bread crumbs and cheese. Roll tenderloins in egg white coating both sides, then roll in crumb mixture. Place on onion slices in lightly greased baking pan, bake at 350 degrees for 25 to 35 minutes. Use an instant read thermometer. Slice, place on serving platter, serve with stewed fruit of your choice.


MOZZARELLA SALAD

1/4 cup Extra Virgin Olive Oil
2 cloves garlic, pressed
1/2 teaspoon crushed red pepper flakes, or more to taste
1 container (8ounces) mozzarella cheese
1 basket cherry tomatoes, rinsed, stemmed and halved (if large)
2 tablespoons torn fresh basil leaves
salt, to taste

In a small skillet combine the olive oil, garlic and red pepper flakes; heat gently over very low heat just until garlic sizzles and oil is warm: do not brown; cool at room temperature. Drain the mozzarella well and pat dry; place in a serving bowl. Drizzle with the red pepper and garlic infused olive oil; toss to coat. Marinate in the refrigerator 1 or 2 hours. Add the tomatoes, basil leaves and salt just before serving. Toss lightly to blend.


CHICKEN SALAD

1 chicken, poached slowly until cooked through
1 cup onions, coarsely chopped
1/2 cup chopped celery
1/2 cup black olives (pitted and crushed)
2 tablespoons white wine vinegar
4 tablespoons Extra Virgin Olive Oil
1 teaspoon sugar
Salt and freshly ground pepper

Remove the chicken from the poaching liquid. (Reserve the chicken stock for another use). When cool enough to handle, remove the meat, discarding the skin and bones. Shred the meat. In a large fry pan, saute the onions and celery in olive oil a very short time. Add the chicken, mix well with all other ingredients, cook until heated. May be served hot or cold.


ITALIAN OLIVE OIL CAKE

A deliciously moist dessert.

6 kumquats, cut in half
2/3 cup Extra Virgin Olive Oil®
1 orange
1 lemon
1 mango, peeled, pitted, diced small
1 cup flour
1 tablespoon baking powder
4 eggs
1 1/2 cups sugar
3/4 cup balanced and toasted almonds, finely ground

Place the kumquats and Extra Virgin Olive Oil in a saucepan and bring to a simmer. Continue simmering for 3 minutes and then remove from the heat. Let steep for 1 hour. Strain the fruit from the Olive Oil. Reserve the oil and discard the fruit.

Place the (uncut) orange and lemon in a saucepan and cover with water. Simmer for 30 minutes. Drain and let cool. Cut off the stem end of the citrus fruits and then cut in half. Scoop the pulp and seeds from the lemon and discard. Finely mince the lemon rind.

Squeeze out as much of the orange juice as you can, reserving for another use, and discard the seeds. Chop the orange skin and pulp very finely, mix with the lemon and mango, and reserve (discard any part of the rinds that have not softened).

Preheat the oven to 350 degrees. Sift the flour and baking powder together into a mixing bowl. In the bowl of an electric mixer, beat the eggs until thick and pale, about 4 to 5 minutes. Continue beating while adding the sugar. Stir in the flour mixture just until blended. Gently add the reserved fruit, almonds and infused oil. Pour the batter into a very lightly oiled 9 inch springform pan.

Bake in the oven for about 50 minutes, or until a knife inserted comes out clean. Remove from the oven and place on a wire rack. Run a knife around the inside edge of the pan and let cool for 15 minutes. Release the springform and allow to cool completely before serving. Cut the cake into wedges and serve. Yield: One 9 inch cake.


AVOCADO AND PRAWN COCKTAIL
SPECIAL THANKS: Olive Growers from Spain

3 large avocados
1 pound prawns
3 tablespoons extra virgin olive oil
1 spring onion
1 clove garlic
Salt
5 ounces whipping cream, unsweetened
5 tablespoons extra virgin olive oil
Optional: Shredded lettuce

Peel the prawns and remove the heads. Season the bodies and fry in the oil. (The heads can be used to make the stock). Peel the avocados, remove the pits and crush the flesh with the chopped spring onion, the peeled and finely chopped garlic, the olive oil and the cream to form a velvety smooth purée. Season to taste.

Place shredded lettuce in the base of a cocktail dish (optional) then add alternate layers of prawns and avocado purée. Refrigerate until serving. Serves 4.


EASY PAELLA WITH CHICKEN AND CHORIZO

2 cubes of fish bouillon
2 cubes of chicken bouillon
1/2 teaspoon saffron
1 teaspoon of smoked Spanish paprika
5 cups of water
1/2 large onion, chopped
1/2 red bell pepper, chopped
1/2 tomato, chopped
1/2 pound of cooking chorizo, in 1/4 inch slices
1/4 cup chopped parsley
4 tablespoons chopped garlic
6 ounces roasted piquillo peppers or roasted red peppers
6 cloves of garlic, peeled
2 cups Bomba rice or short grain rice
4 chicken thighs
extra virgin Olive oil for cooking

Pre-heat oven at 350 degrees. Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, the saffron and the paprika.

With a cleaver, chop the chicken into small pieces. Salt the chicken and rub with a small amount of paprika. On medium high heat, brown the chicken and chorizo in olive oil in a 13 inch Paella Pan, about 5-10 minutes. Remove to a platter. Add the onion, bell pepper, chopped garlic and parsley. Cook for 5 minutes, stirring occasionally. Add the rice to the pan with the vegetables, along with the tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown. Pour the broth into the paella pan. Stir until it boils. Add the chicken and chorizo pieces, burying them in the paella. Scatter the cloves of garlic around the top.

Place in the oven for 30 minutes, stirring every 10 minutes. After 30 minutes, taste the rice to see whether it is done. You can leave a little broth in the paella, or cook until the broth is fully absorbed, to your taste.

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POLENTA MUFFINS

1 cup all-purpose flour
1 cup Instant Polenta*
1 tablespoon baking powder
1/2 teaspoon salt
2 - 4 tablespoons sugar
1 cup buttermilk
2 eggs
1/8 cup Basil flavored olive oil
1/8 cup Extra Virgin Olive Oil

Heat oven to 425 degrees F. In a bowl mix together the dry ingredients. Stir well with a fork. In a separate bowl, whisk together the wet ingredients. Mix the wet ingredients into the dry ingredients, stir just to combine. Using a brush, lightly oil a muffin tin with olive oil. Spoon the batter into the muffin tin, filling them about 3/4 full. Place in the oven and bake for 15 to 20 minutes, or until a toothpick comes out clean when inserted into the center of the muffin. Serve hot. Makes 12 muffins

*Check rice area of supermarket or health food stores

Per Serving: 149 Calories (35.2% from fat); 6g Fat (1g Sat, 4g Mono, 1g Poly); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 244mg Sodium. Food Exchanges: 1 Grain (Starch); 1 Fat.


MULTI GRAIN CRANBERRY ORANGE WAFFLES

These tasty waffles are reminiscent of Cranberry bread usually served during the holidays. They can easily be made with a commercially prepared multi-grain pancake/waffle mix or make it from scratch.

2 cups multi grain pancake/waffle mix
2 - 3 tablespoons Orange Olive Oil
1/2 cup dried cranberries, coarsely chopped
1/4 cup walnut pieces, lightly toasted
1/2 teaspoon grated orange zest, optional

Prepare mix according to directions, substituting the orange oil for oil called for in recipe. Fold in cranberries, walnuts and orange zest, if using. Prepare griddle or waffle iron, oil grids and cook according to manufacturers directions. Makes 2 - 3 waffles or 12 pancakes.

Per Serving: 358 Calories (30% from fat); 12g Fat (2g Sat, 6g Mono, 4g Poly); 14g Protein; 50g Carbohydrate; 5g Dietary Fiber; 87mg Cholesterol; 925mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.


GROUND VEAL WITH SPINACH NOODLES

Serves: 4

4 tablespoons Extra Virgin Olive Oil
1 small onion, chopped fine
8 ounces ground veal
1 cup chopped plum tomatoes
4 ounces spinach, chopped
4 tablespoons grated Parmesan cheese
1/2 teaspoon dried sage, crushed between your fingers
Salt and freshly ground black pepper, to taste
3/4 pound fettuccine or spinach fettuccine, cooked according to package directions

Saute the onion in olive oil until soft. Add the veal and brown; discard any excess fat. Add the tomatoes, spinach, grated Parmesan, sage, salt and pepper. Cover and simmer 25 to 30 minutes. Spoon the sauce over the cooked pasta and serve.

Per Serving: 683 Calories (28.5% from fat); 23g Fat (4g Sat, 12g Mono, 2g Poly); 33g Protein; 95g Carbohydrate; 6g Dietary Fiber; 50mg Cholesterol; 479mg Sodium. Food Exchanges: 6 Grain (Starch); 2 Lean Meat; 1 Vegetable; 3 1/2 Fat.


OLDE WEST LENTIL SOUP

2 cups lentils, washed and drained
10 cups water
1 large ham hock or 2 small
1 bay leaf
2 tablespoons Extra Virgin Olive Oil - plus some for drizzling
1/4 teaspoon crushed red pepper flakes
1 large onion, finely chopped
3 garlic cloves, minced
6 plum tomatoes, peeled, seeded and chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon black pepper
Salt
1/2 to 1 cup freshly grated Swiss cheese

Bring water to boil. Add lentils, ham hock and bay leaf. Reduce heat and simmer for about 3 hours. Remove ham hock (if desired, remove meat from bone, chop, and add to soup just before serving). In a separate saucepan, heat olive oil with crushed red pepper for two minutes. Add onions and garlic, and saute until onions are translucent, about 4 minutes. Add tomatoes, carrots, and celery. Saute for an additional 10 minutes. Add sauteed vegetables and black pepper to lentils, and simmer for another hour, adding more water if the soup is too thick. Taste and adjust seasonings. Ladle soup into individual bowls, sprinkle freshly grated Swiss cheese and drizzle oil over each serving. Serves 6

Per Serving: 370 Calories (26.3% from fat); 11g Fat (3g Sat, 6g Mono, 1g Poly); 25g Protein; 45g Carbohydrate; 22g Dietary Fiber; 26mg Cholesterol; 68mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.


WHITE BEAN SALAD

2 (14.5 ounce) cans cannellini (white beans), rinsed and drained
2/3 cup chopped celery
2 whole canned or jarred pimentos, cut into strips
1 teaspoon chopped fresh basil
2 tablespoons red wine vinegar
1/2 cup Extra Virgin Olive Oil
Salt and pepper, to taste

Combine all ingredients and toss well. Refrigerate for several hours before serving.

Per Serving: 391 Calories; 19g Fat (3g Sat, 13g Mono, 2g Poly); 16g Protein; 42g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 200mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

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The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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