Trio of Tapenades

So, for a work party, I decided to make a trio of tapenades.  The new Fall/Winter Pampered Chef Season's best has a focus around tapenades, and I figured they would be perfect for our "Member Mixer."  Now, the problem with these is that I can't find the recipes anywhere online, so please forgive me as I include them here!

By the way - these recipes are awesome even if you don't like olives (like me) or capers.   You can't really taste them.  I actually had to convince a woman that they were in there.  Who knew?!

Spinach and Olive Tapenade

Ingredients:

6 oz (1 pkg) fresh baby spinach leaves

1 lemon

1 oz Parmesan cheese

¼ red bell pepper

2 garlic cloves (peeled)

2 T drained capers

¾ C pitted green olives

¼ C olive oil

¼ t salt

Microwave spinach covered, 2-3 minutes, or until wilted.  Press spinach to the side to “drain,” and blot excess moisture with paper towels and set aside.

Meanwhile, juice lemon to measure 1 T.  Grate cheese, and cut bell pepper into 1” pieces.

Place garlic, capers, bell pepper, and olives into a food processor.  Process until coarsely chopped.  Add cheese, basil, cheese, oil, lemon juice, and salt.  Process to desired consistency.

Roasted Red Pepper & Sun-dried Tomato Tapenade

Ingredients:

½ C sun-dried tomatoes in oil

½ C loosely packed fresh parsley

1 garlic clove (peeled)

1/3 C pitted Kalamata olives, drained

¼ C walnut halves, toasted

2 T olive oil

1 t balsamic vinegar

1 C jarred roasted red peppers, drained and patted dry

Drain tomatoes and microwave 15-20 seconds or until slightly softened.

Combine parsley, garlic, olives, and walnuts in food processor.  Process until coarsely chopped.  Add tomatoes, oil, and vinegar and coarsely chop.  Add peppers and process until desired consistency.

These were the last ones I threw in the oven.  And forgot!!

Artichoke Tapenade

Ingredients:

1 lemon

1 can (14 oz) artichoke hearts in water

¼ C loosely packed fresh parsley

1 garlic clove (peeled)

½ C pitted green olives

1 T drained capers

5 T olive oil

Zest lemon to measure ½ t.  Juice lemon to measure 1 T.  Drain artichokes and pat dry with paper towels.

Combine parsley, garlic, lemon zest, juice, artichokes, olives, capers, and oil in food processor.  Process to desired consistency.

* * * *

I made some crustinis (french bread and olive oil), and grilled some Naan to serve with the tapenades.  I also put out some crackers to round out the starches.  A little bit of something for everyone.  Yummy!

Artichoke, Red Pepper, and Spinach, accordingly

Quick and Healthy Curried Couscous

 

Here's another sneak peek recipe from our Season's Best Fall/Winter 2011 recipe collection: Quick Curried Couscous Skillet!  Thomas loves curry, so I thought this would be fun to try.  It prepped very easily, and once I started it was a quick make.  Loved it, too! 

Here's the ingredient list:

1 1/2 C sugar snap peas

1/2 small red onion

1/2 C dried apricots

1 orange and 1 lemon

1, 1" peeled ginger root

1 T olive oil

1 tbsp Indian Mild Curry Rub

1/4 tsp salt

1 1/4 C low sodium vegetable broth ( I used chicken)

1 C uncooked whole-wheat couscous (I used Israeli)

1/2 C loosely packed fresh cilantro, divided

1/2 C sliced almonds, toasted

2 oz goat cheese

grilled pita wedges (I used Tandoori Naan)

I also added some pre-curried chicken I made in the deep covered baker while prepping the rest of the ingredients.

Trim peas, coarsely chop onion, and cut apricots into strips.  Zest orange for 1Tbsp, and grate ginger to get 2 tsp.

Then, heat the oil in a skillet, heating for 1 - 3 minutes.  Added the peas, onion, and apricots.  Cook until the onion is translucent, stirring frequently.  Stir in ginger, rub, and salt.  Cook 10-20 seconds, or until fragrant.

Stir in broth and orange zest.  Bring to a boil.  Remove skillet from heat and add couscous. 

Cover skillet and let stand for 5 minutes.

Meanwhile, coarsely chop cilantro and juice lemon to equate to 1 tsp.  Add half of the cilantro, all lemon juice, and half of the almonds to the skillet. (I added cooked, chopped chicken at this point)

Stir couscous mixture, divide amont the plates, add remaining cilantro, almonds, and the goat cheese.  Serve with grilled pita wedges if desired.

(I forgot the cheese, but Thomas had the leftovers with cheese for his lunch and he loved it!

Instead of grilling the Naan, I took the quick option: buttered and then microwaved for 1 minute.  Love the soft gooey-ness!