Wiki source code of Caper Olive Mater Medley

Last modified by Richard Johnson on 2018/08/03 23:42
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1 1 28oz can crushed tomatoes
2
3 1 15oz can diced tomatoes
4
5 1 6oz can tomato paste
6
7 red wine to rinse out cans (1/3-1/2 C)
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9 1 large can medium or small olives
10
11 1 small can sliced olives
12
13 1/3 cup capers plus their brine
14
15 3/4 t truffle salt
16
17 1.5 t ground cumin
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19 1 T Italian seasoning (Kelly-safe)
20
21
22 1/2C + Parm Reg, shredded
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24
25 16oz Chopped broccoli, frozen (Safeway Select chopped is perfect)
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27
28 Chicken tenders or thighs, defrosted (8-10, depending on size) -or-
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30 2 12oz cans chunk tuna
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33 In a 5 qt pan, combine all sauce ingredients and heat over medium heat until bubbling. Taste for salt/heat balance and adjust if necessary. Reduce heat to low. Brown meat, in batches if necessary, in a large fry pan, 4 minutes a side, and place finished meat in the sauce pan. When all of the meat is finished, mix the sauce and meat together and cover the pan. Let simmer 20 minutes to finish cooking. If using canned tuna, just dump it into the sauce, stir to break up chunks, and simmer for 5 minutes to let the flavors blend a bit. Microwave the broccoli until done. Serve the medley on top of hemp hearts, broccoli, or desired starch or by itself, and top with Parm Reg cheese.

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