Tapenade

This recipe is for Tapenade, but a little modified, because I did not have all the ingredients in the house, and I was too lazy to go to the store.

Ingredients:

• 400 g pitted mixed olives (200 g black olives, 100 g green olives, 100 g Kalamata olives)
  • 2 anchovy fillets
  • 1 small clove garlic, minced
  • 2 tbsp. capers
  • some frozen parsley leaves (the recipe called for basil leaves, but I did not have) + some dried oregano
  • 1 tbsp. freshly squeezed lemon juice
  • 2 tbsp. oil from the anchovies (the recipe called for extra-virgin olive oil, but I did not have).

Directions:

Rinse the olives in cool water.

Place all ingredients in the bowl of a food processor. Process to combine, until it becomes a coarse paste.

Transfer to a bowl to serve.

The result was good, maybe a little salty, because I did not rinse the anchovy fillets and I used the oil from the anchovy instead of the olive oil. But works perfectly as spread on a keto bread and with some cheese.

Enjoy!

Ham and olive loaf

Ingredients:

• 1 cup chopped olives
• 1 cup chopped ham
• 200 grams shredded mozzarella cheese
• 150 grams almond flour
• 4 tbsp olive oil
• 1 + 1/2 tsp baking powder
• 6 eggs

Directions:

In a bowl beat with a hand mixer the eggs until they double in size. Add slowly the almond flour and the baking powder. Add the oil. And we are done using the hard mixer.

Then add the chopped olives and the chopped ham, but mix the mixture with a spoon or spatula, not with the mixer. Mix gently. Add the shredded mozzarella cheese. And mix again.

Put the loaf mixture into a baking pan (it has a baking sheet) and bake it in a preheated oven at 375 F for 33 minutes.

 

Enjoy!

Vegan leeks and olives stew

Ingredients:

• 3 bags of frozen leeks
• 1 bell pepper
• 1 tin of black olives
• oil for sauté
• 1 cup of tomato sauce
• salt
• black pepper
• bay leaf
• dill (optional)

Directions:

In a pan, add the oil, and sauté the chopped bell pepper for five minutes or so. Add the frozen leeks, and let them sauté/cook for 15 minutes on medium heat. Because they are frozen, you will get some water out of them. If needed, add some water. Add some water, the tomato sauce, the olives, salt, black pepper, and the bay leaf. Let it cook for 15 minutes on medium heat.

If you want, you can add chopped dill. I didn’t. But still good.

Enjoy!

Keto egg muffins

I know there are a lot of recipes for keto egg muffins, but I wanted something done for my liking. So, I created a minimal version of an egg muffin.

I put muffin papers in all 6 cups of a muffin pan. In each cup I added chopped bacon, and shredded mozzarella cheese. In only 3 of them I added chopped olives, because my kid loves olives.

In a different bowl, a mixed 7 eggs with 1 tsp of salt, 1/2 tsp of black pepper, and 1/2 tsp of garlic powder.

Then I distributed the egg mixture evenly in all  6 muffin cups.

Put the muffin pan in the preheated oven (350F) and let it bake for 30 minutes.

The result was good and yummy. My kid ate 2 egg muffins (of course – the ones with olives) The  only thing that I didn’t like was that the muffin paper did not peeled off very easy and nice.

Even if I didn’t add baking powder, the muffins raised nicely. I think the trick is the quantity of shredded mozzarella cheese. I love cheese, so I was not afraid to add around almost 1/4 cup of the cheese in each muffin cup.

You can add any veggies you like, and seasoning of your choice. This is my first try of egg muffins, and I am very happy with the result. Next stage – add some almond powder into the mixture. I will post pictures when I’m done with them. But for now, see  below some pics with this muffins.

Enjoy!

Garlic sauce

Peel off garlic cloves from 2 garlic pieces. Put them in a food chopper or any food processor. I’m using a little food chopper, since I will make the sauce in a small quantity.
Add the following ingredients in the food processor:
– ½ tsp salt,
– ½ cup oil (I usually use olive oil)
– ½ tsp vinegar – Optional. This will make the garlic sauce more mild.

Mix everything until the ingredients are chopped very nice. Move the garlic blend into a small bowl. Usually, you can see some oil that was not incorporated. Take a spoon and mix the composition until all the remaining oil is incorporated and the mixture looks creamy. It might take a while, but be patient, you will get the result, as long as you continue mixing.
You can use this garlic sauce for different dishes, since it’s very healthy.  I usually use it when I eat meat or even in my green beans soup.
A lot of friends of mine, and even my mom (from time to time), add some sour cream in this garlic sauce. It will improve the taste of garlic, making it more mild.