Posts Tagged ‘tomato’

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Slow Cooker Chili Mac

April 19, 2017

Slow cooked dinners are magical. You add everything to the crock pot and turn it on. Hours later….BAM! Dinner is done! D loves chili and noodles. This combines the best of both. We used ground turkey, but you could substitute lean ground beef. You can also check out this alternative that we tried right after R was born.

You will need:

 

  • 1 lb ground turkey
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 can (30 oz) chili beans in chili sauce
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes
  • 2 c low sodium beef broth
  • 2 T chili powder
  • 1 t garlic powder
  • 1 t cumin
  • 2 T of pickling spices in a tea ball
  • Salt and pepper ,to taste
  • 8 oz favorite shaped pasta, uncooked (e.g., elbows, cavatappi)
  • 2 c shredded cheddar cheese
  • Small bunch of scallions, trimmed and chopped
  • Sour cream for serving (optional)

 

Then you will…

  1. Put the ground turkey in the bottom of your slow cooker and break into smaller pieces. (Optional: if you wanted, you could brown it lightly in a skillet with a few tablespoons of olive oil first).
  2. Add in the onion, garlic, beans, tomatoes, beef broth, chili powder, garlic powder, and cumin.
  3. Stir together.
  4. Add the tea ball of pickling spices.
  5. Cover and cook for 8-10 hours on LOW.
  6. Fifteen minutes before serving, taste test.
  7. Season with salt and pepper to taste.
  8. Stir in the pasta and shredded cheese. Cover and cook for 15 minutes. Turn slow cooker off.
  9. Top with scallions and serve with sour cream, if desired.
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Santorini Shrimp

August 31, 2016

20160814 Shrimp 01

This shrimp dish is inspired from a memorable vacation my mom and I took to Greece. We island hopping and feasted on fish fresh from the sea. This recipe pulls from the deliciousness of feta and other Mediterranean flavors and goes well with couscous or some fresh crusty bread and a crisp green salad.

You will need:

  • 2 T olive oil
  • 1 medium yellow onion, cut in half and sliced thin
  • 3 cloves garlic, minced
  • 1 1/2 c grape or cherry tomatoes, chopped
  • 2 T capers, chopped
  • 2 t oregano
  • Pinch of crushed red pepper flakes
  • 1 lb large shrimp, peeled and deveined (feel free to leave the tails on if you want)
  • Salt and pepper, to taste
  • 1/2 c feta, crumbled

Then you will…

  1. In a large nonstick skillet, heat olive oil over medium heat.
  2. Add the onion and garlic and saute until beginning to soften, about 5 minutes.
  3. Add the tomato, capers, oregano and red pepper flakes. Saute another 3 minutes.
  4. Add the shrimp. Season with salt and pepper. Stir in the feta. Cook until the shrimp are pink and opaque throughout, about 2 minutes on each side.
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Spinach Tortellini Tomato Soup

June 4, 2015

This soup is a quick on to put together. For an easy dinner, add a side salad and some crusty bread!

You will need:

  • 2 T olive oil
  • 1 lb sweet Italian sausage, removed from casings (optional if you want a vegetarian soup)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, peeled
  • 2 cans (14.5 oz each) diced tomato with their juices
  • 32 oz low sodium broth
  • 1 t oregano
  • 1 t dried basil
  • 1/2 t crushed red pepper flakes
  • Salt and pepper, to taste
  • 12 oz refrigerated┬áspinach tortellini
  • 9 oz fresh baby spinach

20150421 Tortellini Soup

Then you will…

  1. In a large stock/soup pot, heat the olive oil over medium heat.
  2. If using, add the sausage. Cook stirring frequently until crumbled and starting to brown.
  3. Add the onion and cook another 5 minutes, or until the onions are starting to soften and brown.
  4. Meanwhile, blend together the garlic cloves and one can of the diced tomatoes with their juices until finely pureed.
  5. Add the garlic-tomato mixture to the pot with the sausage and onions. Stir together.
  6. Add the other can of tomatoes to the pot along with the broth, oregano, basil and red pepper flakes.
  7. Season with salt and pepper to taste.
  8. Stir in the tortellini and allow to cook for time on the package.
  9. With about one minute left, stir in the fresh spinach to wilt it.
  10. Serve hot!
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Patatas Bravas

April 26, 2015

Patatas Bravas is a common bar snack in Spain. It is a dish that mixes crispy potatoes with a spicy tomato sauce. It’s a great snack or side dish!

You will need:

  • 2 lb red-skinned potatoes, quartered into bite-sized pieces
  • Enough boiling water to cover potatoes
  • 4┬áT olive oil, divided
  • 1/2 t salt
  • 1 t garlic powder
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 t paprika
  • 1/4 – 1/2 t cayenne pepper, as much as you want for spice
  • 1 can (14.5 oz) crushed tomatoes
  • 4 T grated Parmesan (optional)

Then you will…

  1. Soak the potato pieces in the boiling water for 15 minutes.
  2. Preheat the oven to 450 degrees.
  3. Drain and dry the potatoes.
  4. In a medium bowl, mix together 3 tablespoons of the olive oil with the salt and garlic powder. Toss the potatoes in this seasoned mix.
  5. Spread the potatoes on a baking sheet with sides and roast 25-30 minutes until cooked through and golden.
  6. Meanwhile heat the remaining tablespoon of olive oil in a large nonstick skillet over medium heat.
  7. Add the onion and garlic to the skillet. Cook over medium-low heat until the onions are softened, about 10 minutes.
  8. Stir in the paprika and cayenne.
  9. Mix in the crushed tomatoes and bring to a simmer.
  10. Allow to simmer about 15 minutes to slightly reduce. Add additional seasoning to taste.
  11. Transfer potatoes to a serving bowl.
  12. Top with the spicy tomato sauce and the Parmesan (if desired).

20150410 Patatas

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Gorgonzola Blush Pasta

April 4, 2015

D and I like stinky cheeses. This pasta sauce takes advantage of crumbly Gorgonzola, while the tomatoes and other ingredients mellow out the cheese. We used a spinach linguine with it, and we loved it! If you wanted to make this a vegetarian entree, you can omit the pancetta and saute the shallots and mushrooms in a few tablespoons of olive oil.

You will need:

  • 1 lb pasta of your choice, cooked to al dente and reserving 1/2 cup of the cooking water
  • 4 oz pancetta, finely chopped
  • 2 shallots, finely chopped
  • 4 oz baby bella mushrooms, thinly sliced
  • 1/4 t crushed red pepper flakes
  • 14.5 oz (1 can) diced tomatoes, not drained
  • 2 cloves garlic, peeled
  • 1/2 t salt
  • 1/2 t pepper
  • 1 1/2 c light cream
  • 2/3 c crumbled Gorgonzola
  • 1 c fresh basil, thinly sliced

Then you will…

  1. In a large nonstick skillet, start to brown the pancetta over medium heat.
  2. Add the shallot and mushrooms and saute until the mushrooms are starting to turn golden.
  3. Add the red pepper flakes and saute 2 minutes, or until fragrant.
  4. In a food processor, pulse the tomatoes with their juices and the garlic until broken down.
  5. Add to the skillet along with the salt and pepper.
  6. Mix well.
  7. Stir in the light cream and bring to a simmer.
  8. Allow to simmer 5-10 minutes.
  9. Mix in the half cup of the pasta cooking water.
  10. Mix in the Gorgonzola and stir until melted into the sauce.
  11. Add the cooked pasta and toss to coat.
  12. Allow to simmer another 2-3 minutes.
  13. Stir in the basil and serve hot!

20150304 Gorgonzola Blush 02

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Slow Cooker Spicy Pork Ramen

February 21, 2015

20150209 Ramen

D and I decided to make this for a cool night. We love using our slow cooker, because then you have dinner ready when you come home from work. This is fun and spicy and delicious!

You will need:

  • 2-3 lb pork butt
  • 2 T Chinese five spice seasoning
  • 1 t black pepper, divided
  • 1/2 t salt, divided
  • 4 T olive oil, divided
  • 4 T sesame oil, divided
  • 2 T chili paste (sambal oelek or sriracha)
  • 1 small onion, diced
  • 1 tomato, diced
  • 1 T fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 c water
  • 1 lime, juiced
  • 6 T rice vinegar, divided
  • 5 T brown sugar, divided
  • 4 c broth of your choice (recommend low or no salt)
  • 1 c chopped carrots
  • 12-16 oz baby bella mushrooms, sliced
  • 1 lb butternut squash, cut into bite-sized cubes
  • 1 T plus 1 t curry powder
  • 2 T soy sauce
  • ~6-10 oz fresh ramen noodles

Then you will…

  1. In a small bowl, combine the Chinese five spice seasoning with 1/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
  2. Spread the spice mixture on the pork.
  3. Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet.
  4. Add the pork and brown on all sides. Turn off the heat.
  5. Place the pork in your slow cooker.
  6. In the same skillet, heat two tablespoons of the sesame oil with the chili paste until fragrant.
  7. Add the onion, tomato, ginger and garlic. Saute until the onions are starting to soften, about 5 minutes.
  8. Put the onion-tomato mixture into a food processor and pulse until blended.
  9. Add the water, lime juice, three tablespoons of the rice vinegar, and a tablespoon of the brown sugar to the food processor and pulse a few more times.
  10. Pour the mixture over the pork.
  11. Pour the broth over the pork.
  12. Add the carrots to the slow cooker and give it a quick stir.
  13. Cover and cook on LOW for 8-9 hours.
  14. Remove the pork from the slow cooker, shred and set aside.
  15. Stir the mushrooms into the broth. Cover and cook on LOW for 1 hour.
  16. Meanwhile, preheat your oven to 375 degrees.
  17. Pour the squash in a 9×13 baking dish.
  18. Top with the remaining 1/2 teaspoon of pepper, 1/4 teaspoon of salt, 2 tablespoons of olive oil and 2 tablespoons of brown sugar.
  19. Stir to mix and place in the preheated oven.
  20. Roast for 45 minutes, stirring every 15 minutes until roasted and tender.
  21. In a large non-stick skillet, heat the remaining two tablespoons of sesame oil over medium heat.
  22. Add the shredded pork to the skillet.
  23. In a small bowl, combine the remaining tablespoon of brown sugar with the soy sauce, and the remaining 3 tablespoons of rice vinegar.
  24. Pour over the pork and stir to coat.
  25. Allow the pork to crisp up on one side, about 3-5 minutes. Stir and allow the pork to continue to crisp, another 3-5 minutes.
  26. Remove from heat, but keep the pork warm.
  27. Add the ramen noodles to the slow cooker and allow to cook for 5-8 minutes.
  28. Stir half of the pork into the slow cooker broth.
  29. Put some of the butternut squash in the bottom of a bowl. Top with the mushroom broth and noodles.
  30. Add more crispy pork, scallions and any other topics you desire (we like a fried egg!).
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Pizza Bread

January 22, 2015

20150101 Pizza Bread

This dish reminds me of monkey bread, since the small pieces of pizza bread can be easily pulled apart. We served this as part of a potluck dinner on New Year’s Eve.

You will need:

  • 1 can of refrigerated biscuits, each biscuit cut into quarters
  • 2 c shredded Italian cheese
  • 2 t dried basil
  • 2 t dried oregano
  • 2 t garlic powder
  • 4 T olive oil
  • 1 jar (14 oz) pizza sauce

Then you will…

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the cut biscuits with cheese, basil, oregano, garlic and olive oil.
  3. Spread the mixture in a 9×13 baking dish and dot with the pizza sauce.
  4. Bake 25-35 minutes or until the biscuits are cooked through and golden.

 

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