Posts tagged ‘tomatoes’
Recipe of the Week – Fresh Tomato Pesto
(From the Vegetarian Entree Collection at emealsforyou.com)
Fresh Tomato Pesto on Angel Hair Pasta
It’s November and we still have tomatoes on the vine, what a treat. As I look out at the garden even the basil hasn’t given it up for the season. Not wanting this gift from Mother Nature to go to waste I decided on making a fresh tomato pesto. Talk about fast prep, the whole thing took just about 5 minutes; not counting cooking the pasta. It’s important not to rinse your pasta and to put it back into the hot pot. Pour the pesto on top and mix thoroughly; the heat from the pasta will melt the cheese.
I made this dish to celebrate the bonus from the garden but also to use up some goat cheese I had in the fridge; got the first part right; forgot to put the goat cheese on top. Either way, with or without the goat cheese this is a great and quick dinner.
Fresh Tomato Pesto on Angel Hair Pasta
| Recipe Summary | |
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Vegetarian Entrée |
| Meal: | other (General) |
| 0.5 | cup | basil leaves, whole |
| 3 | cloves | garlic, chopped |
| 1 | cup | tomatoes, cherry |
| 0.75 | cup | cheese, Romano, grated |
| 0.5 | cup | oil, olive |
| 0.5 | tsp | salt, kosher |
| 2 | Tb | capers |
| 1 | lb | pasta, angelhair, cooked |
Place the basil, garlic and tomatoes in a food processor. Pulse until a course chop. Add cheese, reserving 2 Tb, oil and salt and pulse until blended. Mix in capers but don’t pulse. Serve over hot pasta and sprinkle with reserved cheese.
Add dollops of goat cheese to make this a special meal.
More recipes like this at emealsforyou.com
Recipe of the Week – Oven-dried Tomatoes
(From the Vegetable Collection at emealsforyou.com)
Oven-dried Tomatoes
I am a little tardy in writing this post; we are on vacation in NJ and I have been very busy in the kitchen. I have been making some of our old favorites and some new ones that I wanted to try. Feasting on Bouillabaisse, short ribs and pan-roasted salmon one night and then Watermelon Gazpacho and Shrimp Bisque the next. Desserts were Tiramisu, Carrot Cake and a double chocolate cake.
So now to the reason for this post. My mother-in-law still buys for 5 although she is the only one still here. Searching for a few tomatoes in the frig I came up with about 12 rather large NJ tomatoes. As it is harvest time in many regions everyone will probably be overloaded with tomatoes. The attached recipe is for plum tomatoes but any type will work. Additional, the house smells great when the tomatoes are in the oven.
Oven-dried Tomatoes
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Vegetables |
| Meal: | Veggie – Book Group (Theme Meal Plans) |
| 6 | medium | tomatoes, plum |
| 1 | pinch | salt, kosher |
| 3 | Tb | sugar, brown |
| 2 | cloves | garlic, minced |
| 1 | pinch | thyme, dried |
| 1 | pinch | pepper, fresh ground |
| 2 | Tb | oil, olive |
Cut tomatoes in thirds lengthwise, place on cookie sheet covered with parchment paper, sprinkle with sugar, salt and pepper, garlic and thyme. Sprinkle with a drop or two of olive oil. Bake at 250- degrees for 2 1/2 hours.
Note: may be re-heated prior to serving.
More recipes at emealsforyou.com
Recipe of the Week – Frugal Entertaining – Try Small Plates
(From the Appetizers Category at www.emealsforyou.com)
Tomato Crostini
Coming off an extended period of cooking for company I thought it would be the ideal time to suggest scaling back on the food and saving money at the same time. In our house the term “small plates” refers to any number of small, colorful dishes (think tapas) that provide an interesting alternative to dinners, both large and small. My wife prefers several small options to one big meal, usually on Friday night.
Small plates are ideal for using up all the small containers of leftovers you find after a week of meals. Usually too little to provide a meal but when taken as a group will provide “ahs” from the crowd. For the cost of a baguette ($2.79 at Panara Bread) you can feed a large group when pairing the toasted bread with the leftovers in your frig. A basic salad, cut into smaller pieces, provides a wonderful and surprising addition. Yesterday I took the leftover pork chops from a dinner party and shredded them, added chopped onions, celery and garlic and wrapped them in flour tortillas. Cut them on the diagonal and you have another quick and “cheap” small plate. Plus you get the added smile of using those annoying plastic baggies and containers in the frig.
The bottom line here is to use your imagination. Leftover frozen ham becomes wonderful finger food when placed on refrigerator biscuits with a little pepper jelly added for zing. A container of olives become a great tapenade to spread on toasted slices of the baguette. The secret here is put a few on a serving platter, add a few more of another, bring out small dessert plates or even paper plates and you have an instant party or maybe an intimate dinner.
Fresh Tomato Crostini
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Appetizer |
| Meal: | Other (General) |
| 1 | medium | baguette |
| 24 | spritz | PAM |
| 1 | large | tomatoes, fresh |
| 2 | cloves | garlic, minced |
| 2 | Tb | onion, red |
| 3 | Tb | roasted red peppers |
| 2 | Tb | peppers, pickled rings |
| 1 | Tb | vinegar, red wine |
| 1 | Tb | parsley, flat leaf, chopped |
| 1 | pinch | salt and pepper to taste |
Slice baguette diagonally in ½ inch slices. Spray both sides with Pam and place on a cookie sheet. Place in a 400 degree oven for 6 -8 minutes until lightly golden. Mince the garlic and place in a medium bowl; cut tomato, onion, red pepper, pepper rings and parsley into a small dice. Add to the bowl. Add vinegar, stir and add salt and pepper to taste. Spoon onto the toasted baguette and serve.
Recipe of the Week – Summer Salad
Summer Salad
I can’t believe it is mid-August already; seems like it should be June or something. My wife’s two tomatoes plants are performing nicely, providing fresh, great tomatoes each day. Usually a summer treat is to cut up tomatoes and green peppers, add some salt, and you have a refreshing salad I decided to “enhance” my old favorite to make it just a little different and make it a little more substantial.
I was looking for both a taste and visual push here. We eat with our eyes as well as our mouths and putting a colorful dish in front of our families cost us nothing extra and makes the food just a little bit better. I served this salad with grilled chicken breasts and green peas.
For those of you looking for an easy, quick and satisfying meal, this meals hits on all cylinders. I know the salad made an impression because my wife gave me the ideal compliment, “this one’s a keeper”. Give it a try!
Summer Salad
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Salad |
| Meal: | N/A |
| 1 | large | tomatoes, fresh |
| 1 | large | pepper, green |
| 1 | medium | avocado |
| 1 | medium | corn, roasted ear |
| 2 | oz | cheese, feta, crumbled |
| 1 | medium | lemon, juice of |
| 1 | Tb | cilantro, chopped |
| 3 | Tb | oil, olive |
| 1 | pinch | salt and pepper to taste |
Chop tomato, green pepper and avocado into bite sized pieces and place in a large bowl. Remove corn kernels from cob and place in bowl with the other veggies. Squeeze the juice from the lemon onto the veggies; add olive oil and stir. Sprinkle chopped cilantro and crumble feta cheese on top and add salt and pepper to taste.
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