Archive for the ‘Tomato Recipes’ Category

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Upside down Vegetable Cake

Wednesday, July 15th, 2009

Strange name.  It reminds me of a meatless shepherds pie… except that it’s a big biscuit on top.  I suppose you could put the shepherd’s pie mashed potato mixture on top and eat it that way also.

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1 egg, beaten
1 cup milk
4 cups cooked mixed vegetables  (your choice)
1/2 cup vegetable stock
2 tablespoons butter

Mix (and sift) dry ingredients together.  Cut in shortening until mixture forms coarse crumbs.

Combine the egg and milk, then add to dry ingredients, stirring just until mixed.

Grease a shallow baking pan.  place the hot (seasoned to taste) vegetables on the bottom of the pan.  Add the vegetable stock.  Dot with butter.  Then cover with the biscuit dough.

Bake at 425 degrees for 20 minutes (or until the top turns golden brown).

Turn out onto a hot serving place, with the vegetables on top.

Posted in Carrot Recipes, Celery Recipes, Corn Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes, Pea Recipes, Potato Recipes, Spinach Recipes, Tomato Recipes, Turnip Recipes | No Comments »

Stuffed Zucchini Recipe #1

Wednesday, July 15th, 2009

Looking for clever ways to use the bounty of zucchini from your garden?  This recipe’s interesting, variable (which I love!) and filling.

3 Zucchini
2 tablespoons minced onion
3 tablespoons butter
1 cup soft bread crumbs
1/2 cup diced cooked tomatoes
Romano (or Parmesan or both!) cheese, shredded
Salt & pepper to taste

Bring a large pot of water to boil.  boil the zucchini (whole) for 8 minutes.  (Save the water and use it to water your indoor plants… it gives them a nutritional boost… way better than wasting it!)

Cut into halves lengthwise and scoop out the centers (so they look like little boats!)

Mix the pulp in with the remaining ingredients  (saving the cheese to sprinkle on top).  Fill the zucchini boats.  Sprinkle with the cheese.  Bake in a 350 degree (F) oven for 15 minutes.

Of course, you’re encouraged to play with the ingredients (and seasonings) to your tastes!  (Have a combination you particularly enjoy? - then share it with us!)

Posted in Onion Recipes, Squash / Zucchini Recipes, Tomato Recipes | No Comments »

Potluck tomato basil salad

Saturday, June 13th, 2009

I like to take this one to potlucks.  It’s so bright, colorful, flavorful, and healthful.  There’s not usually many healthy alternatives at potlucks, so it’s generally greatly appreciated.

Sorry - again one that I don’t measure. .. but that’s the way I tend to cook (unless I’m baking), if you haven’t figured that out yet.

- Cherry or grape tomatoes, washed, drained, and halved.
- a large handful of basil leaves, washed, drained, and shredded.
- scallions or red onions, diced finely
- celery washed, drained and diced (optional)
- 1 clove of very finely crushed, diced garlic (go easy on the garlic if this is for a potluck or public supper… most folks don’t take kindly to strong garlic.  I, on the otherhand, can never get enough of it! :)
- basalmic vinegar
- black pepper to taste

Toss everything together, adding only enough vinegar to flavor lightly. (you don’t want soupy salad, and the tomatoes will release their juices as the dish sits… keep that in mind.)  If you make it a bit ahead of time and find that it’s too soupy, you can drain the dish and add a little extra basalmic vinegar again.

I like to garnish with a small, pretty sprig of basil.

To “fancy” the dish up a little, I’ll place the bowl w/salad on a platter.  Fill the platter that’s exposed (not covered by the bowl) with shredded lettuce and a few quartered black olives for accent (or even a little shredded motzerella cheese), or crackers with slices of fresh mozzarella cheese.  Note:  Don’t mix the cheese in with the salad.  While it’ll be tasty, it’ll end up looking disappointingly unappetizing.

enjoy!

PS - if you like a little zip to your dish, add a hint of finely diced jalepeno.  Remember to wash your hands very well when you’re done chopping or you’ll be sorry!

Posted in Bean Recipes, Celery Recipes, Green Onion Recipes, Herb Recipes, Jalepeno Recipes, Pepper Recipes, Salad Recipes, Tomato Recipes | No Comments »

Alfredo Veggie Lasagne

Saturday, May 23rd, 2009

I love to serve Italian for company.  It makes such a hearty, warm, satisfying meal that creates a mood of comfort and conversation.  This is a good one for that… it’s hard to go wrong with alfredo lasagne (of course, check w/your guests for lacto-issues first!).

- 12 lasagne noodles, cooked to package directions.
- 2 medium sized zucchini, washed, trimmed, and sliced.  I like to halve lentghtwise, then slice into 1/4″ thick bite sized slices.
- 2 medium sized summer squash, prepared same as zucchini.
- 2 cups shredded motzerella cheese
- 2 tbsp parsley flakes
- 2 tspn dried oregano
- one carton ricotta cheeese (mix with 1 tbsp parsley flakes)

Make alfredo sauce:
1 stick unsalted butter, melted)
3 cloves fresh crushed, diced garlic (I LOVE garlic though… use your own judgement on quantity for your tastes.)
1 large onion, diced

Saute garlic and onion in butter over medium heat until just tender.

Add 1 cup of heavy cream, and 1 cup of parmesan (or romano, or mixed) freshly grated cheese.  Add parsley and oregano, and salt/pepper to taste.  Turn heat to low and stir until melted and blended.  Remove from heat.

Grease your lasagne pan, and place a single layer of the noodles, then a layer of ricotta, then zucchini, then alfredo, then noodles, then ricotta, then squash, then alfredo… continue until out of ingredients, or out of space in the pan.   Top with shredded motzerella.

Bake for 45 minutes at 350 degrees.  Remove from heat and let stand for 15 minutes before cutting and serving.

Use any extra ingredients for an impromptu pasta meal another day!

***Also, for a little variety, try a version using sauteed asparagus, onions, and mushrooms!  Or, broccoli and carrots.  Or sun dried tomatoes, peppers and black olives.  Or Spinach/Other Greens and mushrooms.  Use your imagination for a creative, beautiful, and tasty meal option!  :)

*** Remember, while there’s nothing like freshly made italian food…  the flavors only get even better after they sit for a day.  The flavors meld and strengthen… so go aheaad and make extra and enjoy it as leftovers!

Posted in Asparagus Recipes, Broccoli Recipes, Carrot Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes, Pepper Recipes, Spinach Recipes, Squash / Zucchini Recipes, Tomato Recipes | No Comments »

BLT Pasta Salad Recipe

Sunday, May 17th, 2009

Can you say Yum!  :)

Your favorite pasta for pasta salad (cooked, drained, and cooled)
cooked bacon crumbles
diced scallions
halved (or quartered) cherry tomatoes
washed and completely dry fresh spinach leaves (shredded)
diced celery

Stir together.  Add Mayo to taste and the consistency that you like.  Pepper to taste.

Optional:  green olives.

Posted in Celery Recipes, Green Onion Recipes, Spinach Recipes, Tomato Recipes | No Comments »

Tomatoes, Mushrooms & Spinach over Pasta recipe

Saturday, April 18th, 2009

Ingredients:

3 tbsp olive oil
2 tbsp butter
2 large onions diced
4 garlic cloves crushed and minced (let sit for 10 minutes before cooking)
1 cup quartered mushrooms (washed and drained)
1 package frozen spinach, thawed and drained
shredded Parmesan (I prefer Romano) cheese for garnish
1 quart jar stewed tomatoes (or 2 cans or the equivalent fresh) chopped in to bite-sized pieces
cayenne pepper to taste
salt to taste

Heat in a large skillet the olive oil and butter over medium-high heat.  Add onions and garlic, saute.  When about halfway done, add the mushrooms.  Saute, stirring occasionally until the mushrooms are cooked and the onions tender.

Add the spinach and tomatoes.  Add salt and pepper to taste.  Warm.

Serve over your favorite pasta.  (I like this dish with Angelhair pasta.)  Garnish with cheese and serve.

Note:  If you add the tomato juices to the pan, it’ll make more of a sauce (but you’ll likely need to add some tomato paste to thicken)… otherwise it’s more of a chunky, sauceless meal.

Note 2:  Save the spinach juice!  (same for other vegetables when you steam or boil them).  My grandpa used to drink the vegetable juice and told us that’s where all the vitamins are!  Grandpa told some tall tales in his day, but this one was true!  Matter of fact, he lived to 90 years old too!

If you can’t bring yourself to drink the juices, you have some other choices:

- Mix the vegetable juice in with broth (vegetable, chicken or whatever your preference) and your favorite soup ingredients for a quick soup… you get another meal out of it that way!

- Even simpler, use the leftover vegetable juices (not tomato though) to water your houseplants.  You’ll give them a nice boost of vitamins to keep them healthy.

- Or add it do your dog’s dry dog food.  You’ll give them a boost of nutrients, and they’ll think they’re getting a tasty treat!  (make sure it’s cooled though, so you don’t burn their tongues!)

Posted in Herb Recipes, Mushroom Recipes, Onion Recipes, Spinach Recipes, Tomato Recipes | No Comments »

Tip for cooking with Tomatoes

Thursday, April 16th, 2009

For quite some time, I shied away from cooking bean dishes from dried beans, and was periodically puzzled when a tomato pasta dish (like baked lasagne where the noodles bake in the pan, instead of cooking them first) would turn out crunchy.

Well, it turns out that tomatoes have a property that somehow slows the cooking progress and can keep things like beans and noodles from cooking fully.

The point of the story is this:  unless you enjoy crunchy pasta or beans, save adding the tomatoes for the end of your meal preparation.  If cooking with dried/rehydrated beans, for example, wait until they’re at the desired tenderness before adding the tomatoes (or juice) to your meal.

Posted in Tomato Recipes | No Comments »

Chili Recipe

Sunday, April 12th, 2009

Thanks to Paul for sharing this recipe!

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This is his favorite chili recipe…

3 tbsp olive oil
1 lb chuck roast, cut into bite sized chunks
1 & 1/2 lb pork butt roast, cut into bite sized chunks
2 tbsp chili powder
1 tsp ancho chili powder
1 cup diced onions
1 tbsp minced garlic
4 cups peeled chopped tomatoes
3 cups tomato sauce
2 tsp cumin
1 tsp salt
1 tsp ground black pepper
15 oz can of pinto beans, drained
15 oz can of black beans, drained
15 oz can of dark kidney beans, drained

Heat oil in large skillet. Add meat and sprinkle with chilli powders. Stir and cook until meat starts to brown. Then add onions and garlic. Keep stirring while it cooks. When onions start to soften, add tomatoes, tomato sauce, and spices. Reduce heat to a simmer and cover, simmering for a half hour, stirring periodically. Add beans and continue to simmer gently, stirring to keep from burning the bottom. Cook until chili is the desired thickness.

Note: if you like chili with a little heat: add cayenne flakes or jalepeno slices when adding the onions.

Posted in Bean Recipes, Chile Recipes, Tomato Recipes | No Comments »

Tomato Bruschetta Recipe

Sunday, April 12th, 2009

Thanks to Carmen for sharing this recipe!

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This is a good appetizer, but I like it as a fast, light summer meal too. Hope you enjoy it!

1 fresh loaf of hearty bread (like french bread or an equivalent)
4 cloves of garlic, crushed and minced
1/2 cup extra virgin olive oil
2 cups red tomatoes, seeded and chopped
1 tbsp capers
2 tbsp fresh chopped basil
2 tbsp lemon juice
salt and pepper
grated parmesan cheese

Slice the bread loaf into pieces about 1? thick. Set the oven on broil. Spread the bread on a cookie sheet. Pop in the oven for just a short while (they will burn quickly, so keep a careful watch… you just want to toast them to a golden color). Then turn them over and toast the other side… then take them out of the oven and turn the oven off.

Combine all the other ingredients (except parmesan). Spread on top of the toasted bread slices, and then garnish with cheese. Serve right away (if you let them sit too long, they can get a little soggy from the tomatoes)

Posted in Herb Recipes, Tomato Recipes | No Comments »

Company Chicken & Tomatoes Recipe

Sunday, April 12th, 2009

This is one of my favorites to serve dinner guests.  It’s such a gorgeous presentation, it looks like it should be on a magazine cover.

4 boneless chicken breasts, washed and patted dry
Salt & Pepper
1/4 cup flour (all purpose)
2 tbsp olive oil
2 tbsp butter
1/3 cup minced scallions (or shallots)
1/4 cup dry white wine
2 cups tomatoes, seeded and chopped
3 tbsp nonpareil capers, drained
2 tbsp minced garlic
3 tbsp fresh basil, finely shredded

Heat a skillet over medium-high heat, adding butter and olive oil.

I like to trim any fat off the chicken breasts, but this is optional.   Spread the flour on a plate, mix in salt and pepper.   Coat both sides of the chicken breasts in flour.  Gently shake off any excess flour.  Place chicken in the skillet and saute for 4 minutes, then turn the breasts over and cook on the other side for 3 to 5 minutes (until no longer pink in the center).  Place on a platter and cover,  place in the oven to keep warm on the lowest setting your oven has.

Place the scallions in the skillet and saute until softened.  Then turn the heat up to high and add the wine.  While the wine is boiling, scrape up the bits and pieces from the bottom of the pan, until the wine is almost all evaporated.  Stir in tomoatoes, capers and garlic.  Cook, stirring continually, until the tomatoes create a thick (chunky) puree.  Boil the sauce until thick (stirring constantly).  Remove from heat and stir in the fresh basil and salt/pepper to taste.

Nest the chicken breast on top of a “nest” of angel hair pasta, then spoon the sauce over the chicken.  Garnish with a fresh sprig of basil.

Note:  sometimes I like to toss the angelhair pasta in a little olive oil and with a little bit of chopped parsley, for added visual effect.

I learned a long time ago, that the “presentation” of a meal is so important to a person’s perception of the meal and the meal’s success.  Even the most divine tasting dishes won’t be regarded well, if they’re not presented in an appealing way!

Posted in Green Onion Recipes, Herb Recipes, Tomato Recipes | No Comments »

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