Okay, the truth is the only thing that makes this a tapenade are the olives. It lacks capers and anchovies... but I just didn't know what else to call it. I promise it's good- I have several people who will vouch. I served it with crackers and ate the leftovers in sandwiches... think this, some hummus, some lettuce, tomatoes, grilled bell pepper, good bread, etc.
1/2 a medium onion chopped up
2 cloves of garlic pushed through the garlic press.
1/4 cup chopped celery
1 cup chopped mushrooms
1 cup chopped olives (I used 1/2 black and 1/2 green)
1-2 medium green tomatoes chopped up
Crushed Red pepper
1. Heat up 1 tbsp olive oil, throw in the onion first, then a minute later the garlic. Keep the heat on medium.
2. Once the onions start to soften, put in the celery, rosemary, oregano and crushed red pepper.
3. 2-3 minutes later add the mushrooms and cook/stir until they soften up.
4. Last put in the olives and tomatoes.
5. Cook until the tomatoes have softened up.
6. Drizzle on a tsp of olive oil once everything has cooled down.
Thursday, October 21, 2010
Thursday, October 14, 2010
I hate grapefruit. I've tried to pretend for years that I don't mind it or that I kinda like it... but it's lead to nothing good. Anyway, I ended up with a bunch of them last week and tried to pawn them off on my sister when she came to visit. Turns out, she hates them too. So, we made pancakes and stared at the grapefruits with disgust until it struck me: here I have a hot vegan butter coated pan what's the worse that could happen if I throw some grapefruit and sugar on it. So I did.... and it was wonderful (minus the whole smoke alarm going off thing). All I did was peel and chop up a grapefruit and then toss the pieces on the hot butter coated pan with maybe a tablespoon of sugar sprinkled on top. I let them brown and turned them over so each side got some heat. It was lovely- the sugar and grapefruit juice hardened into this sweet caramel-y coat and really played well with the tang of the grapefruit. YUM!