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The GreenOlive philosophy is cooking should be fun and uncomplicated, creating the best memories with your family in the process. Recipes should be simple, taking the freshest ingredients and elevating them.
I often hear from my students who take my cooking classes how they loved the food when they traveled to Italy but it’s not the same when they eat it in restaurants. They take my classes so that they can recreate those same memories at home with the people they love. This channel will show you how you can!
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It is on a website but unfortunately my web designer did not do a good job of creating it for me. One day, when I have extra time and money, I plan on redoing the site.
It might look that way on the camera but it is not. Keep in mind that as they cook the shrink up leaving even more room. However you can place as many veggies as you would like based on your oven and sheet pans you have.
Tips: Put olive oil on hands while peeling beets Salt your vegetables before baking Aluminum pan conducts heat better Don’t over crowd the pan Roast at higher temp like 400-450 otherwise baking not roasting Fresh parsley over roasted vegetables
If you are making it and placing it in the oven, I would say between 45-60 minutes depending on the type of oven you have. This time will be much longer from the refrigerator and even longer the freezer, if you choose to make ahead.
Thanks! I love the fact that you use honey, it is difficult to find corn syrup in Europe and it is outrageously expensive. I will definitely try this recipe.
Balsamic vinaigrette and balsamic vinegar are not interchangeable. Bals vinaigrette is a dressing made of balsamic vinegar and oil. Balsamic vinegar has no oil. So, if you use balsamic vinaigrette and then you add more EVOO, that's a lot of oil.
Yes that is correct. Sometimes when recording you don't realize you said the wrong thing until you see the replay and it is hard to make the corrections and I don't want to re-record. I try my best and I try to include a recipe with the directions that is more accurate than my recording slip ups. We all have slip ups from time to time. I just ask for grace : - )
Thank you! I used to always use this combo! I was wondering if you know how long the vegetables would last if they just stayed in the bowl uncooked in the fridge. Say if I wanted to prep it on a Monday but cook it up on a Thursday.
Some sources put the smoke point of olive oil somewhere around 374-405°F (190-207°C) (17). This makes it a safe choice for most cooking methods, including most pan frying. Extra virgin olive oil's smoke point is somewhere around 374-405°F (190-207°C). This makes it a good choice for most cooking methods
I followed everything you said but 450 at 30 minutes they were done and a bit too much and my pan was a mess! I would put at 425 next time and use parchment as I usually do. Not really a fan of balsamic. I only used a lil but would rather have the natural taste and also no honey needed either. Just my experience. I was very disappointed. So beautiful going in but coning out after half her time, agh a bit too cooked! Just a warning!
I have literally made this 8 times now. I crave beets after this recipe and I didn't like beets. Very good. I did substitute the balsamic vinegar for apple cider because that's what I had.
Hi Jeri 🤗 The temperature is 425 degrees for 45 - 60 minutes depending on the size of the cut vegetables. I hope that helps. Let me know if you have any other questions.
Hi 🤗 I think the olive oil looks dark as a reflection off of the cutting board. The olive oil I use is a local extra virgin and is not as dark as in the video. I had to check out the video for you to double check but I do believe it is a reflection. Good eye!
Ciao! I noticed in the list of ingredients you include cinnamon, but do not use it as you’re making it in your video. You also do not add the half cup of sugar that’s reserved for the topping and you don’t sugar to coat the pan. Is there something that I missing or are the list of ingredients and the directions incorrect? Thank you!! Looks delish!
Hi Cheryl, I made this video a while ago so I can't remember the specifics. sometimes my editors cuts out things he thinks is not relevant and I don't always catch it. Sometimes we loose audio or our batteries die in the middle of filming and we don't realize it until after the fact. There is a recipe in the description and it should have all the correct information in it. I appreciate your feedback and hope you'll continue to watch our channel for more easy everyday recipes and tips. If you have any more questions or need assistance with anything else, feel free to reach out.
Fyi ya'll: bell peppers don't have a gender. They all have both male (pollen producing) & female (ovary) parts within the same flower on a plant. Same goes for tomatoes, eggplants, and many other fruits/veggies. The reason the # of "humps" (lobes) differs is due to a difference in their variety or growing condition. The sweetness develops as the pepper ripens. So, if you want a good bell pepper pick one that is: ripe, crisp/firm, and feels heavy for it's size.
Hi, Thank you for sharing this interesting insight! I appreciate the clarification about bell peppers and their anatomy. It's always good to learn something new about the vegetables we enjoy. I must have misunderstood the information I received from a farmer who teaches at the food coop, but I'm grateful for the opportunity to correct my understanding.
Hi Flossie, the amount of flour is 1 ¾ cups. If you have anymore questions about the ingredients, there is a full recipe below the video in the description section. I appreciate your feedback and hope you'll continue to watch our channel for more easy everyday recipes and tips. If you have any more questions or need assistance with anything else, feel free to reach out.
Hi Joslynn, I'm sorry to hear about your experience with the pasta. Cooking can sometimes be tricky, but don't worry; it happens to the best of us. I personally prepare the pasta regularly this way and have found that stirring the noodles as I pour the hot water, as well as a few times during the absorption time, helps prevent them from sticking together. Next time, give it a try, and hopefully, the pasta won't stick on you for a cooking experience. I appreciate your feedback and hope you'll continue to watch our channel for more easy everyday recipes and tips. If you have any more questions or need assistance with anything else, feel free to reach out.
Hi Jasha, No you do not need to pre-bake the crust. And yes, this is a homemade crust. You can check out this video on how to make the perfect crust; ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-exf2-v0oGhc.html. If you don't have the time or do not make your own crust, you could most certainly use a pre-made crust. Thanks for the question! Lucia
Thank you for getting back. I made the quiche and it was tasty! I had some home made pastry in the freezer so I used that but I pre baked the shell! Next time I will try your recipe for pie crust. Thank you.
