Tag Archives: tomato

Quinoa With Tomato, Cucumbers, Feta, and Mint

10 Sep

Another recipe to use up fresh box veggies! Every week along with our veggies we get a packet of recipes to go along with the veggies for that week! This recipe was in the packet. Yum! This was delicious. The original called for Israeli couscous which I was out of so quinoa it was yum yum yum!!
Served this with some mini meatloafs. Forgot to add the cheddar in the meatloafs this time and didn’t even notice!

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Quinoa With Tomato, Cucumbers, Feta, and Mint
fitsugar

INGREDIENTS

Kosher salt
1 cup Quinoa
2 cups cucumber, peeled and finely diced
1 1/2 cup cherry tomatoes, cut in half
1/2 cup coarsely chopped fresh mint
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice; more as needed
1 tsp. finely grated lemon zest
Freshly ground black pepper
1 cup small-diced feta cheese

DIRECTIONS

Cook quinoa according to directions.
Pour the quinoa into a large mixing bowl. Stir in the cucumber, tomatoes, and mint.
In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl.

Eggplant caprese

25 Jul

Got a beautiful eggplant in the fresh box and thought I’d try one of the recipes I’d pinned for eggplants. I wasn’t expecting much from this recipe, but it came out really good even though I forgot to do step 5! Yum will definitely make this again!

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eggplant caprese
adapted from healthyrecipesblogs

Ingredients
1 medium eggplant (total weight 1 pound)
2 large, firm tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 fresh basil leaves
8 thin slices fresh Mozzarella (4 ounces total)

Directions
1. Preheat oven to 425°F. Slice the eggplant and tomatoes crosswise into ½-inch-thick pieces. Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.

2. Combine the olive oil, vinegar, salt, and pepper. Brush the mixture over the eggplant and tomato slices. Set the remainder aside.

3. Bake the eggplant slices for 10 minutes. Turn them over, brush with more of the olive oil mixture, and bake for another 10 minutes. Set aside. Place the tomatoes on the same baking sheet and bake for 2 minutes, until soft.

4. Form the stacks: Place a slice of cooked eggplant on a plate. Top with a tomato slice, a slice of mozzarella, a basil leaf, another tomato slice, another slice of Mozzarella, and finish with a second slice of eggplant on top. Repeat to make three more stacks.

5. Return the stacks to the oven for 2 minutes, until cheese is melted. Top each stack with a drizzle of the remaining oil mixture and a basil leaf. Serve immediately.

Eggs with Chickpeas, Spinach, and Tomato

21 Mar

I had nothing planned for dinner, so I started flipping through some recipes I had ripped out. This one caught my eye since I had all the ingredients and it looked interesting! This came out really good. We were surprised! Husband ate 3/4 of it leaving me only 1/4! Next time I’d make more! It was a quick and easy meal!

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Eggs with Chickpeas, Spinach, and Tomato
adapted from cooking light

Ingredients

1 tablespoon extra-virgin olive oil
3 tablespoons thinly sliced shallots (about 1)
1 teaspoon chopped fresh rosemary
Dash of crushed red pepper
1 garlic clove, thinly sliced
1/2 cup lower-sodium marinara sauce
1 (14-ounce) can chickpeas, undrained
2 cups fresh baby spinach
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 large eggs
2 ounces pecorino Romano cheese, shredded (1/2 cup)

Preparation

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots, rosemary, red pepper, and garlic; cook 2 minutes or until shallots are tender, stirring constantly. Add marinara and chickpeas; bring to a simmer. Stir in spinach, salt, and black pepper. Break eggs evenly over marinara mixture. Simmer gently for 15 minutes (do not stir) or until egg whites are almost set. Cover, and cook for 1 minute or until egg whites are set (yolks should still be runny). Sprinkle with cheese.

Spinach and Tomato Chicken

13 Feb

I found this recipe on Pinterest. It looked easy enough and I had all the ingredients . This actually came out really good. It was easy to put together and stick in the oven. It had lots of flavor and was healthy 🙂

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Spinach and Tomato Chicken
adapted from my kitchen escapades

10 ounce bag of baby spinach (I used half spinach and half chard)
3 Tb chicken broth
4 boneless, skinless chicken breasts
salt and pepper
garlic powder
onion powder
italian seasoning
1 large tomato, cut into large chunks
5 green onions, chopped
1/3 C fresh parmesan cheese, grated

1. Heat oven to 350 degrees. Place the greens in the bottom of a 9 x 13 glass baking pan. Drizzle over the chicken broth and sprinkle the top with salt and pepper. Arrange the chicken over the spinach and season very well with the salt, pepper, garlic powder, onion powder and italian seasoning. Add the tomato and green onion then sprinkle on the parmesan cheese over the whole dish.
2. Take a piece of foil and loosely tent it over the top of the pan. Do not seal the edges of the foil to the pan. Bake for 15 minutes, remove the foil and continue to bake for another 20 minutes, or until the chicken is cooked through. Serve immediately, drizzling the pan juices over the top of each serving.

Tomato And Mozzarella Tart

20 Aug

If you follow me on Facebook you saw me post a picture of this tomato tart. We got some gorgeous tomatoes from the csa last week. I used some in a caprese salad the other night yum! Then I saw this recipe and thought it looked delicious! Plus i got to use my new tart pan! It came out really yummy!

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Tomato And Mozzarella Tart
adapted from food republic

Ingredients
For the crust
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups freshly ground Parmesan chese
1/2 cup unsalted butter, chilled and diced
2 to 4 tablespoons ice cold water

For the filling
1 1/2 cups mozzarella cheese, grated
3-4 tomatoes, washed and sliced 1/4-inch thick
1/4 cup fresh basil, roughly chopped
1 tablespoon fresh oregano, chopped
3 tablespoons scallion greens, chopped
2 tablespoons olive oil

Directions:
Preheat the oven to 375°F.
To make the crust: Put the flours, salt, pepper, Parmesan and butter in a food processor. Pulse until the mixture resembles coarse meal. With the motor running, drizzle in the water until the dough starts to stick together.
Press the dough into a 9- to 10-inch tart pan with a removable bottom. Place in the refrigerator for about 15 minutes.
Prick the bottom of the crust all over with a fork. Line with parchment paper and then fill with pie weights or dried beans.
Bake in the center of the oven for about 15 minutes. Remove the parchment and weights, and return the pastry shell to the oven to bake until golden, 15 minutes longer. Let cool completely. Reduce oven to 350°F.
To make the filling: Sprinkle one-third of the mozzarella over the bottom of the pastry shell.
Arrange one-third of the tomato slices on top of the cheese.
Sprinkle with one-third of the basil, oregano, and scallion greens. Repeat this step two more times, then drizzle with the oil.
Bake until the mozzarella has melted, 15 to 20 minutes, and serve hot or at room temperature.

balsamic chicken, spinach, couscous and a tomato tart

22 Aug

 

i’ve made the balsamic chicken before and remembered it to be pretty good — this time i served it over couscous and a tomato tart.  i didnt have any puff pastry on hand and the tomatos were getting soft, so i used a tube of croissants instead and that worked just fine!

 

 

tomato tart

adapted from naptimechef


1 sheet puff pastry, thawed  (i used a tube of pillsbury croissant dough)

2 to 3 fresh tomatoes

1/4 cup shaved Parmesan  (i used shredded mozzarella)

1 tablespoon chopped basil  (i used dry)

kosher salt

olive oil

freshly cracked black pepper

1. Preheat oven to 375ºF. Line a jelly roll pan with parchment paper or a Silpat. Place the puff pastry on the lined baking sheet and lightly score a 1/2″ border around the edge with a sharp knife. Use fork tines to prick the pastry inside the border all over. This will prevent the pastry from puffing up too much when baking.

2. Place the tomato slices in a single layer on the puff pastry, being careful not to overlap. Sprinkle the Parmesan and basil over the tomatoes, then drizzle with olive oil, a few cranks of good pepper and sea salt.

3. Baked for 30-40 minutes or until pastry is crispy and deeply browned. Sprinkle on a dash more salt. Serve.