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Posts Tagged ‘tomato’

Ever since I saw a mouth-watering photograph of pastitsio, I’ve been more than a little preoccupied with Greek cooking.  I was trolling Recipezaar for ideas and stumbled across this incredible recipe for chicken pieces marianted in lemon juice and braised in a rich tomato sauce with white wine, allspice, cinnamon, and cloves.  

chicken-kapama

Credit: John Carrington/Savannah Daily News

(more…)

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My friend, Jessica, put together a nice little salad based on quinoa (KEEN-wah), a protein-  and fiber-rich grain (or technically, pseudo-grain).  Its flavor is slightly nutty and delicious with fish or anything grilled.

-1 1/2 c. quinoa, steamed with 2-2 1/4 c. water and completely cooled
-1 cucumber, diced
-12-15 grape tomatoes, halved
-1/2 red onion, finely diced
-1 bunch fresh cilantro, chopped (or substitute fresh parsley)
-approx. 2 Tbsp. olive oil
-sea/kosher salt and pepper to taste

Fold the vegetables and parsley into the cooled quinoa.  Dress with olive oil (adding more as needed), and season with salt and pepper to taste.  Be careful not to oversalt.

Enjoy!

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If you haven’t guessed, I’m a food blog junkie, so it’s no surprise this recipe started with one from a charming blogger, The Wednesday Chef.  Chopped, sauteed zucchini might make a nice addition.

-1/2 c. olive oil, divided
-1 lb. good canned plum tomatoes (or whole, peeled plum tomatoes), halved lengthwise, seeded
-1 tsp. dried oregano, 1/2 tsp. Italian seasoning
-scant 1/2 tsp. sugar
-1/2 tsp. salt, dash of Cayenne, black pepper to taste
-1 garlic clove, minced
-1 garlic glove, quartered
-1/4 c. chopped fresh Italian parsley
-1 lb. penne (pref. whole wheat)
-1/2 c. pitted Kalamata olives, halved lengthwise
-1/3 c. crumbled feta cheese

1.  Preheat oven to 250°F. Pour 1/4 c. oil into 13x9x2 in. glass or ceramic baking dish. Arrange tomatoes cut side up with the quartered garlic in the dish. Drizzle with remaining 1/4 c. oil.  Season with salt, pepper, Cayenne and Italian seasoning.

2.  Sprinkle with oregano, sugar, and salt. Bake 1 hour. Flip, bake 1 hour longer, or until deep red and very tender.

3.  Gently chop tomatoes and transfer them with some of their oil to a large serving bowl. Stir in the olives.

4.  Meanwhile, bring a pot of salted water to a boil and cook the penne to al dente. Drain, reserving 1/2 c. of the hot pasta water.

5.  Add the raw garlic and parsley to the tomatoes and mix. Stir the pasta into the tomatoes, adding a little pasta water and remaining tomato oil as needed to smooth the sauce. Fold in the the feta cheese.

Serve immediately with crusty bread and a green salad.

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This is the real deal: beef ragu with tomatoes (not tomato sauce that happens to have a little beef in it). Delicious, and one of my favorite recipes to cook AND eat.

-1T olive oil
-3T butter
-1/2 c. finely diced onion
-2/3 c. finely diced celery
-2/3 c. finely diced carrot
-3/4 lb. ground meat–meatloaf blend (beef+pork+veal). Omit veal if that’s how you roll.
-1 c. milk (not less than 2%)
-1 c. dry white wine
-1 1/2 c. canned plum tomatoes and juice (Cento are good)
-1/2 c. minced mushrooms
-1 beef bullion cube or 1 c. beef broth

season to taste:

-hot pepper flake
-minced garlic
-minced shallot
-chopped fresh parsley
-chopped fresh basil, if you have it
-S&P
-dash nutmeg, optional

1. Fry onion in butter and oil over low heat. Add garlic, shallot, carrot and celery

2. Add meat, pinch of S&P, cook until pink.

3. Add milk, let bubble away.

4. Add wine and bullion, simmer til evaporated.

5. Crush the tomatoes and add to the sauce, along with the mushrooms. Season to taste.

6. Simmer for at least 45 min.

Serve with a hearty pasta such as tagliatelle or rigatoni. Or go classic American with spaghetti.

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