SAVORY TOMATO AND OLIVE OATMEAL
Who says oatmeal has to be sweet? I love this savory oatmeal recipe because it starts my day in a healthy, fulfilling way. The fresh garlic, tomatoes and basil are bright notes in a breakfast that keeps me satisfied until lunch. The oatmeal gives me protein and fiber, and I add a splash of extra virgin olive oil at the end for heart health. -Roland McAmis Jr., Greeneville, Tennessee
Provided by Taste of Home
Categories Breakfast
Time 20m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring broth to a boil over medium-high heat. Stir in tomato, oats and garlic; reduce heat and simmer 2 minutes. Remove from heat; stir in olives and basil. Add toppings if desired.
Nutrition Facts : Calories 222 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 761mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
OLIVE, CHERRY TOMATO & FETA FOCACCIA
Bake this moreish focaccia with the flavours of the Med - it's ideal for a picnic. Or try it minus the olives, tomatoes and feta for a very reliable plain focaccia
Provided by Barney Desmazery
Categories Side dish
Time 1h
Number Of Ingredients 7
Steps:
- Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside.
- Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.
Nutrition Facts : Calories 366 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.2 milligram of sodium
SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES
Categories Food Processor Olive Tomato Vegetarian Cornmeal Bon Appétit
Yield Makes 24
Number Of Ingredients 16
Steps:
- For Tapenade:
- Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.
- For Polenta:
- Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)
- Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.
- Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.
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