About 200 calories, 100 for the egg and 100 for the condiments. Thaw the JUST EGG fold, then microwave 30 seconds. Top with daiya Blue Cheeze Dressing, about 1/2 Tablespoon, ketchup and a couple Kalamata olives, pitted and crushed, then microwave 30 seconds longer. Perfect. Pepper spray it and you’re good to go, good asContinueContinue reading “JUST EGG For One”
Tag Archives: kalamata olives
Sharon’s Red GUINNESS Carrots
Sharon’s Red GUINNESS Carrots https://afcprivatereserve.wordpress.com/2023/05/06/sharons-red-guinness-carrots/
African Termite Replacement Stew
African Termite Replacement Stew https://fatfreechefprimecontent.wordpress.com/2023/04/30/african-termite-replacement-stew/
Marinated Zucchini And Roasted Pepper
MARINATED ZUCCHINI AND ROASTED PEPPER Fresh zucchini, roasted red pepper and sweet onion marinated with Kalamata olive in a mildly sweet/sour smoky Italian vinaigrette! Serve as a relish condiment, or on burgers, or tossed with crisp greens as a salad! Makes about 1 quart plus extra liquid to make a salad dressing 1 lb. freshContinueContinue reading “Marinated Zucchini And Roasted Pepper”
Harvard Beets Berries and Olives
HARVARD BEETS BERRIES AND OLIVES A culinary uptick of an old tradition in the Tom & Peg Davies Family. HARVARD BEETS! Dad’s were simpler, but these make a lot more. Plus the special occasion factors in! Yes we chefed-it-up a bit. I’ll be eating these for a while! Happy Mother’s Day to all who motherContinueContinue reading “Harvard Beets Berries and Olives”
Mo Fusilli Springs Pasta Salad
Mo Fusilli Springs Pasta Salad Turmeric flavored and colored pasta, tossed with sauteed green pepper, onion and cabbage, shredded smoked gouda veg cheese, roasted peppers, Kalamata olive and carrot matchsticks. Fresh basil puts a spring into your tastebuds! Tossed with a sweet-sour garlic and basil vinaigrette! Makes 17 cups CD-T ClipBoard: Sauteed veggies in aContinueContinue reading “Mo Fusilli Springs Pasta Salad”
Buffalo Bleu Potato Salad – GOAT
BUFFALO BLEU POTATO SALAD – GOAT Tofu cubes marinated in a Buffalo sauce with added spices, cooked, then added to cut yellow potatoes, green beans, yellow and green peppers, onion and Kalamata olives. Tossed with Daiya Blue cheese Dressing. Extraordinary flavors and textures! Fit for a State dinner! Makes 7 cups AFC ClipBoard: This potatoContinueContinue reading “Buffalo Bleu Potato Salad – GOAT”
AFC Country Ham And Olive Walnut Spread
AFC COUNTRY HAM AND OLIVE WALNUT SPREAD Ever hear of a nutrient dense ham salad? You have now. Animal-Free of course. Food always tastes better knowing there isn’t an animal screaming for his/her life in it! Give it a try, see if you agree! Makes 10-1/2 cups 13.5 oz. Lightlife Smart Dog JUMBO Meatless hotContinueContinue reading “AFC Country Ham And Olive Walnut Spread”
Mustard Sage Red Grape Sauce
MUSTARD SAGE RED GRAPE SAUCE with Kalamata olive THE PERFECT GRAVY SAUCE FOR HOLIDAY VEGGIE | PLANT-BASED MEATS and holiday stuffing. Make a holiday roast sandwich on a lightly toasted English muffin, topped with this sauce and a thick slice of veggie roast of your choice, more sauce, then garnish with fresh sage strips. AContinueContinue reading “Mustard Sage Red Grape Sauce”
Collard Green, Olive And Caper Spread
COLLARD GREEN, OLIVE AND CAPER SPREAD Tired of the same old spinach dips and spreads? Want something new, something different, that tastes like it came out of a Five Star Kitchen? You came to the right place – the only place! Makes 2-2/3 cups 14 oz. pkg. froz. PictSweet Chopped Collard Greens – cook inContinueContinue reading “Collard Green, Olive And Caper Spread”
A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT
A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT Eggplant And Cauliflower Tomato Provençale! Serves The World In 14 cups An Irish guy at a pub Steve and I frequent said to me recently, “buy me a Jameson and I’ll tell you a story”. Steve said back to him before I had aContinueContinue reading “A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT”
TOMATO WALNUT TAPENADE
TOMATO WALNUT TAPENADE Sun-dried tomatoes, walnuts and Kalamata olives are the center of this tomato based tapenade. Rich. Smooth but textured. Potent and subtle at the same time. A great tapenade for home entertainment or restaurant appetizer! Makes 4-1/2 cups 4 oz. pkg. sun-dried tomatoes, cover in bowl with hot water till soft, drain well reservingContinueContinue reading “TOMATO WALNUT TAPENADE”
KALAMATA RED GRAVY
KALAMATA RED GRAVY Greek olives, beets, onion soup mix, extra virgin olive oil and spices combine to create a light, salty, savory gravy that everybody will love – vegans and animal-eaters alike! Makes about 4 cups 3-1/2 c. water 1 envelope from a 2 oz. box onion soup mix (I used 4C brand) 14.5 oz.ContinueContinue reading “KALAMATA RED GRAVY”
ROASTED CAULIFLOWER SPINACH SALAD – GOAT
ROASTED CAULIFLOWER SPINACH SALAD – GOAT A whole cauliflower roasted with a sweet sour rosemary marinade. Cut into cauliflower steaks then set atop a salad of spinach, cabbage and sweet red pepper. Drizzled with a smoky cashew dressing, then topped with chopped Kalamata olive! Serves 6 Preheat oven to 450 degrees 1 fresh cauliflower headContinueContinue reading “ROASTED CAULIFLOWER SPINACH SALAD – GOAT”
GREEK OLIVE AND MUSHROOM TOMATO SAUCE
GREEK OLIVE AND MUSHROOM TOMATO SAUCE Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting! Makes 9 cups sauce 2 T. extra virgin olive oil 1 T. margarine 12 oz. white button mushrooms, sliced 1 t. salt freshly ground blackContinueContinue reading “GREEK OLIVE AND MUSHROOM TOMATO SAUCE”
TAPENADE MOUSSE
TAPENADE MOUSSE Kalamata olives, fresh garlic and onion processed till mealy, then combined with dairy-free cream cheese till smooth and mousse-like. Served with a ‘cutting board’ whole grain bread cut into chunks! Rustic and elegant – a perfect match! Makes 2 cups 2 c. pitted Kalamata olives 3-5 fresh garlic cloves 1/4 c. coarsely cutContinueContinue reading “TAPENADE MOUSSE”
ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA
ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA Sweet red roasted peppers blended till smooth. Combined with non-dairy creamer and a little nutritional yeast for a subtle cheese flavor. Ladled over angel hair pasta and topped with chopped Kalamata olive! Surprise! Makes 2-3/4 cups sauce 2 c. sweet red roasted peppers, plus 1/2 c. liquid fromContinueContinue reading “ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA”
CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES
CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES A stir-fry of cabbage and green pepper with sun-dried tomatoes, Kalamata olives and fresh garlic. Topped with sliced white potatoes, pan-fried with soy bacon bits, fresh rosemary and maple syrup! Served with a chilled cocoa, ginger, cinnamon and brown sugar applesauce! Serves 2 with leftovers Cocoa GingerContinueContinue reading “CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES”
BAKED STUFFED ARTICHOKES
BAKED STUFFED ARTICHOKES Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot! Makes 2 Preheat oven to 350 degrees 2 whole, fresh artichokes (I prefer the big round ones with tightly closed petals around the crown) 1/2 lemon If your artichokes have stems,ContinueContinue reading “BAKED STUFFED ARTICHOKES”
KALAMATA OLIVE BREAD STUFFING LOAF
KALAMATA OLIVE BREAD STUFFING LOAF A Kalamata olive whole wheat bread stuffing loaf with garlic, red onion, celery and a hint of apple. Serves 4-5 Preheat oven to 300 degrees 1/2 c. margarine 1 T. finely chopped garlic 1/2 c. diced celery 1/2 c. diced red onion 7 Kalamata olives, pitted and chopped 7 slicesContinueContinue reading “KALAMATA OLIVE BREAD STUFFING LOAF”
GREEK OLIVE WALNUT PESTO
GREEK OLIVE WALNUT PESTO A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider! Makes 3-2/3 cups 1/4 c. extra virgin olive oil juice of 1 lemon, strained 1 c. walnut halves 4 c. lightly packed fresh basil leaves, finely chopped 1/2 c. apple cider 5 fresh garlic cloves,ContinueContinue reading “GREEK OLIVE WALNUT PESTO”
GREEK OLIVE PESTO PENNE
GREEK OLIVE PESTO PENNE A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider. Tossed with whole grain penne pasta, sauteed mushrooms and kale. Topped with marinated tomatoes. Rich in flavors and texture! I can’t stop eating it! Even tastes good at room temperature or cold the next day! ServesContinueContinue reading “GREEK OLIVE PESTO PENNE”
GREEK OLIVE FRUIT SALAD
GREEK OLIVE FRUIT SALAD The Greeks know more than any other culture the taste of the ‘game’ (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It’s all there – in a plant. Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce thatContinueContinue reading “GREEK OLIVE FRUIT SALAD”
SOY PEPPERONI ANTIPASTO SALAD
SOY PEPPERONI ANTIPASTO SALAD Soy pepperoni, tomato, cucumber, marinated artichokes, pickled banana peppers and Kalamata olives marinated in a creamy sweet vinaigrette with fresh herbs, smoked almonds and garlic. Special! Makes 5 cups 1 lg. cucumber, peeled, cut in half from tip to tip, seeded, then cut crosswise into 1/4 inch wide strips 1 lg.ContinueContinue reading “SOY PEPPERONI ANTIPASTO SALAD”
POTATO TURNIP CARROT MASH WITH SLOPPY JOE SAUCE
POTATO TURNIP CARROT MASH with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key. Served with a Green Pepper Sloppy Joe Tomato Sauce with Kalamata olives! Makes approx. 10 cups of Mash PTC MASH: 13 med. russet potatoes, peeled and cut in half 2 turnips, the size of sm. apples, peeled andContinueContinue reading “POTATO TURNIP CARROT MASH WITH SLOPPY JOE SAUCE”
ZUCCHINI AND KALAMATA OLIVE
ZUCCHINI AND KALAMATA OLIVE Fresh julienne strips of zucchini sauteed in extra virgin olive oil with Kalamata black olive and garlic! Serves 4 1 T. extra virgin olive oil 2 med. zucchini, unpeeled, cut into julienne strips (2 x 1/2 inch long and 1/4 – 3/8 inch wide strips) 4 Kalamata black olives, pits removedContinueContinue reading “ZUCCHINI AND KALAMATA OLIVE”
BROWN KALAMATA OLIVE GRAVY
BROWN KALAMATA OLIVE GRAVY Made with refried beans, coconut milk, Kalamata olive, and tomato and green chili sauce. Seasoned with fresh garlic, coriander and thyme. So many wonderful gravies waiting to be discovered in the absence of the animal traditionally used to make all gravies essentially the same. Watch out world we’re coming on through!ContinueContinue reading “BROWN KALAMATA OLIVE GRAVY”
ANTIPASTO RELISH FOR CRACKERS
ANTIPASTO RELISH FOR CRACKERS Sweet pickled peppers, corn, Kalamata olives and sliced scallion mixed with a garlic and red cayenne pepper vinaigrette. Serve with Ritz crackers. Hot, sweet and spicy! At every cookbook signing I ever went to this was one of the hors d’oeuvres I served and everybody loved it! It’s simple, easy toContinueContinue reading “ANTIPASTO RELISH FOR CRACKERS”
STEWED TOMATO RISOTTO MOLDS
STEWED TOMATO RISOTTO MOLDS Sweet onion cooked till very soft, combined with stewed tomatoes and Kalamata olive to make this simple risotto memorable! Makes 8 cups 2-1/2 c. water 1 t. salt 1 T. corn oil 2 c. long grain white rice 3 T. corn oil 1 jumbo yellow or sweet onion, peeled, cut inContinueContinue reading “STEWED TOMATO RISOTTO MOLDS”
CREAMY TOMATO SAFFRON RISOTTO
CREAMY TOMATO SAFFRON RISOTTO Herb and spice tomato saffron risotto mixed with orzo, walnut and white truffle oil. Topped with a creamy sauté of sweet red roasted peppers, onion, tomato, Kalamata olive and more white truffle oil. Drizzled with extra virgin olive oil and sprinkled with cracked pepper. Walk On Water rich and elegant! MakesContinueContinue reading “CREAMY TOMATO SAFFRON RISOTTO”
CREAMY BASIL PESTO
CREAMY BASIL PESTO Made from fresh garlic, onion, basil and tofu with extra virgin olive oil and fresh lemon. Combined with a cooked Kalamata olive, mushroom and roasted pepper antipasto with grape tomatoes. Flavored with whiskey. Tossed with bite-sized rigatoni pasta and topped with smoked almond crumbles and additional grape tomatoes. Extra special! Makes 6-8ContinueContinue reading “CREAMY BASIL PESTO”
CHEF DAVIES-TIGHT™ 