Green Olive Sauce
If you ever feel like you are lost and spiraling into a path far from what you imagined your life being, take a minute to think about what your passion is, what you love, and what you miss doing that you used to do. The last few weeks have been beyond stressful for me, and finally I found my happy place again. I remembered why I became so obsessed with blogging, cooking and everything food. What was missing that was causing me to go so crazy? For me, it was the loud music in my kitchen and cooking my own recipes at home for myself and only myself. I find a peaceful place in my kitchen when I am alone and am not trying to please anyone but myself. I can take as long as I want on the dish, while listening to music, without a care in the world. I am so happy that my new job gives me nights off because now I know what has been missing.
Another thing that reminds me why I love cooking so much is sauce. I love trying new creative sauce ideas and look forward to culinary school where I will learn all about them so I can create more of my own creative inspired sauces. For now, I still love finding sauce ideas on fellow bloggers’ sites. This particular sauce came from 101 Cookbooks. She was so right about this not being a photogenic sauce, but trust me the flavor is there! I chose to use chicken broth and low-fat milk in my recipe, instead of vegetable broth and heavy cream. I hope this post leaves you feeling inspired and bear with me while I get my head back on this planet. Also, don’t forget to enter my Muir Glen Giveaway before Friday!
Green Olive Sauce
- 3 cloves garlic minced
- 1 yellow onion chopped
- 1 tbsp extra-virgin olive oil
- 3/4 cup chicken broth or vegetable
- 1/3 cup low-fat milk
- 1 2/3 cup green olives (Gordal or Cerignola) pitted and chopped
- lemon juice to taste
- In a large saucepan, sauté the onion and 1 tbsp oil over medium high heat (about 5 minutes).
- Add the garlic and sauté an additional minute.
- Add the broth and milk, then bring to a simmer.
- Once simmering, remove the pan from the heat and add the olives.
- Puree with an immersion blender or in a blender.
- Stir in lemon juice to taste before serving over pasta.
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