Posts Tagged ‘sundried tomato’

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Sundried Tomato Clover Rolls

October 9, 2018

20180820 Sundried Clovers 05

These rolls come together very quickly and are full of delicious sun-dried tomatoes and cheese (what a classic combination!). Clover rolls are named after the clover plant, because they have three pieces. Being able to pull the rolls apart was a terrific fun factor for our toddler!

You will need:

  • 2 1/4 t (1 packet) yeast
  • 1/2 c milk, lukewarm
  • 1/3 c water, lukewarm
  • 10 oz sun-dried tomatoes packed in oil, drained with 3 T of the oil reserved
  • 1 t salt
  • 1 egg, beaten
  • 1 T onion powder
  • 3 1/4 c flour
  • 1 c shredded sharp cheddar cheese

20180820 Sundried Clovers 01

Then you will…

  1. In a large mixing bowl or the bowl of a stand mixer, combine the yeast with the milk and water. Allow to rest and bloom for 5 minutes.
  2. Chop the sun-dried tomatoes.
  3. Mix in the tomatoes, tomato oil, salt, egg, onion powder, flour and cheese.
  4. Knead until smooth and soft, 7-8 minutes.
  5. Lightly grease a large bowl and put the dough in, coating it on all sides. Cover with a damp towel and allow to double in size, roughly one hour.
  6. Lightly grease a 12 muffin tin with nonstick cooking spray.
  7. Roll the dough into 36 small balls and put three in each muffin cup.
  8. Allow to rise another 30 minutes.
  9. Preheat your oven to 350 degrees.
  10. Bake for 15-20 minutes, until the rolls are lightly golden on the edges and gently spring back under your finger.
  11. Allow to cool for 5 minutes before removing from the tin. Finish cooling on a wire rack.

 

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Instant Pot Creamy Sun-dried Tomato and Spinach Pasta

June 14, 2018

20180525 Sundried Tomato Pasta 02

We are still exploring the wonders of our Instant Pot. D and R seem to particularly enjoy the noodle dishes, including this one. It is full of sun-dried tomatoes and mushrooms, and then you stir in fresh spinach at the very end. It also has a bunch of cheese to make it creamy and amazing.

You will need:

  • 2 c unsalted chicken stock
  • 3 T Dijon mustard
  • 1 t garlic powder
  • 1 t dried basil
  • 1 lb dried noodles, preferably something spiraled like cavatappi or rotini
  • 3 T sun-dried tomato oil (from the jar of tomatoes)
  • 8 oz low fat cream cheese, cut into chunks
  • 8 oz sun-dried tomatoes, drained and chopped (oil saved per above)
  • 8 oz baby bella mushrooms, roughly chopped
  • 1.5 lb chicken breast, cut into bite-sized pieces
  • 3/4 c milk
  • 1 c grated Parmesan cheese
  • 3 c fresh baby spinach, roughly chopped
  • Salt and pepper, to taste

Then you will need…

  1. In your Instant Pot, mix together the stock, mustard, garlic powder, and dried basil.
  2. Stir in the noodles and sun-dried tomato oil.
  3. Top with the cream cheese, sun-dried tomato and mushrooms.
  4. Top with the chicken pieces.
  5. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  6. Allow to rest for 10 minutes after done before doing a quick release.
  7. Stir the milk and cheese into the noodle mixture.
  8. Stir in the fresh spinach and allow to wilt.
  9. Season with salt and pepper to taste.
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Sundried Tomato and Chicken Pasta

October 2, 2015

Sundried tomatoes are delicious. This pasta dish combines sundried tomatoes, mushrooms and chicken with a mix of cheeses.

You will need:

  • 3 T unsalted butter
  • 8 oz baby bella mushrooms, sliced
  • 4 garlic cloves, minced
  • 4 oz sundried tomatoes in oil, drained with 2 T of the oil reserved and tomatoes chopped
  • 1 lb chicken breast, chopped into bite-sized pieces
  • 1 t salt
  • 1 t paprika
  • 1 T dried basil
  • 1/2 t crushed red pepper flakes
  • 1 c light cream
  • 1 c Parmesan cheese, shredded
  • 1/2 c mozzarella cheese, shredded
  • 8 oz pasta
  • 1/2 c reserved cooked pasta water

20150731 Sundried Tomato Pasta 02

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the box, removing from the water 1 minute early.
  2. Melt the butter in a large nonstick skillet over medium heat. Add the mushrooms and saute until the juices cook off.
  3. Add the garlic, sundried tomatoes, sundried tomato oil, and the chicken.
  4. Mix in the salt, paprika, basil and red pepper flakes.
  5. Saute until the chicken is cooked through and lightly browned.
  6. Add the cheeses and the cream. Stir to combine thoroughly.
  7. Bring to a gentle boil. Reduce to a simmer. The cheese should melt into the sauce.
  8. Mix in the cooked pasta and reserved pasta water.
  9. Season with salt and pepper to taste, as needed.
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