Tag Archives: black olives

Cheese Olive Herb Bread & Mushroom Brie Soup

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It all started with the need to use up our Brie cheese.  I found 2 good looking recipes on Pinterest.  I decided to made this soup.  Some modifications that I made were to put the onions in the oven to caramelize as well as the mushrooms.  I did not have enough room on one cookie sheet so I used 2, 1 for the mushrooms and 1 for the onions.  I used a little less butter than called for to cook the garlic and make the roux.  And I just used fat-free milk not cream.  The soup was creamy and delicious!

For the bread, I sauteed an onion until golden and toasty to add to the bread dough. I did not put the sundried tomatoes in.  For the herbs, I used dried thyme and some Penzeys herb mixture.  Very good bread- moist and flavorful!!  Yummy with the olives, cheese, onion and herbs!

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Israeli Couscous with Olives and Roasted Tomatoes

Katie:  I like making couscous, especially since it’s pretty easy to prepare.  It’s not very flavorful by itself, but it works well as a base with other ingredients.  While I’ve often had the finer variety of couscous, I’ve recently tried Israeli (or Pearl) couscous which is bigger, chewier, and a little more flavorful.  I was excited to try this recipe for Pearl Couscous with Olives and Roasted Tomatoes from Smitten Kitchen.  It pairs Israeli couscous with roasted grape tomatoes, olives, fresh herbs, and a dressing made with roasted tomatoes and roasted garlic.  I made this recipe as written, using fresh herbs from the garden.  It went well with fish, and was a good choice for a summer dish!