Tag Archives: tomatoes

deep dish spinach + tomato pizza

13 Nov

this was a really good twist on pizza! yum!

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deep dish spinach + tomato pizza
adapted from girlversusdough

Ingredients:
pizza dough
1 28-oz can diced tomatoes, thoroughly drained
3 teaspoons minced garlic
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
salt and pepper, to taste
3/4 lb sliced provolone cheese
1 1-lb bag frozen chopped spinach, thawed, cooked and thoroughly drained
1 cup grated Parmesan cheese
olive oil, for drizzling (optional)

Directions:

Coat the bottom and sides of a 12-inch cast-iron pan or 2 9-inch round cake pans with 3-4 tablespoons olive oil. Preheat oven to 425 degrees F.

Stretch dough into a circle large enough to cover the bottom and almost all the way up the sides of your prepared pan. Press dough evenly into pan.

When oven is ready, place pan in oven and bake 10 minutes, or until crust is set and barely turning brown.

Meanwhile, make the filling: In a large bowl, combine tomatoes, minced garlic, sugar, Italian seasoning and salt and pepper to taste. When crust is set, remove from oven and cover bottom evenly with sliced provolone cheese. Top with chopped spinach, then with tomato mixture. Sprinkle with Parmesan cheese and drizzle lightly with olive oil, if desired. Return pan to oven and bake until filling is bubbling and crust is a deep golden brown, about 25-30 minutes. Remove from oven and cool at least 15 minutes before slicing. Serve warm.

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lemon pesto penne

12 Nov

the original recipe here called for oven roasted tomatoes which i didn’t have nor had the time to roast. so i just used plain cherry tomatoes… this came out eh.. maybe if you use the oven roasted tomatoes it’ll be better 🙂

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LEMON PESTO PENNE
adapted from pinchofyum

INGREDIENTS
1 box pasta
one bunch broccoli rabe
1 cup cherry tomatoes, halved
1 teaspoon minced garlic
¼ cup pesto
¼ cup feta cheese
juice of ½ lemon
fresh basil, cut into ribbons

INSTRUCTIONS
Cook the pasta according to package directions. Add the broccoli rabe to the pot of boiling water for the last 1-2 minutes of cooking. It should turn bright green. Drain and return to the pan over medium high heat.
Add the tomatoes and garlic to the pan with the pasta and broccoli rabe; saute 1-2 minutes or until fragrant. Add the pesto, half of the feta, and the lemon juice. Toss in the pan until well combined. Remove from heat and add the basil. Sprinkle with remaining feta before serving.

baked chicken parm & chickpea tomato salad

21 Oct

i’m not a big fan of most stereotypical italian foods all that red sauce all that cheese… blah…..
baked chicken parm i can do occasionally! less oil, less cheese.. hopefully its not swimming in sauce 🙂 served it with a chickpea tomato salad… didn’t really go together all that well.. but the salad was good. just not with the parm.

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baked chicken parm
adapted from foodnetwork

Ingredients
1 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
2 egg whites
1/2 cup skim milk
1/2 cup all-purpose flour
4 skinless boneless chicken breast halves
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup shredded part-skim mozzarella cheese

Directions
Preheat the oven to 400 degrees F.

Add bread crumbs to bowl. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Chickpea and Tomato Salad with Fresh Basil
adapted from greenlitebites

1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey
pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

Italian Sausage and Kale Pasta

21 Jul

This was a really yummy option for a quick weeknight dinner.

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Italian Sausage and Kale Pasta
adapted from nutmegnanny

INGREDIENTS:
1 pound pasta
Kosher salt, to taste
1/2 cup shredded Parmesan cheese, divided
1 package chicken sausage, sliced
2 tablespoons olive oil, more will be needed later
1 small yellow onion, diced
1 cup halved cherry tomatoes
2 cups chopped kale
3 cloves garlic, minced
1/3 cup minced fresh basil

DIRECTIONS:
Fill a large pot with water and set over high heat. Once the water is boiling add in a heavy pinch of kosher salt and pour in pasta.

Cook the pasta according to box directions, drain, add back to the pot, drizzle with a little olive oil and stir in 1/4 cup Parmesan cheese. Set aside until you are ready to combine with the meat mixture.

While the pasta is cooking start making your sausage mixture.

In a large skillet brown sausage

Add 2 tablespoons olive oil to the sausage pan and add in onions and tomatoes. Sauté for a few minutes until the onion and tomato starts to soften.

Add in kale and sauté until the kale is soft. Add garlic to the pan and cook for 30 seconds until the garlic is fragrant.

Pour in pasta and stir to combine. If the mixture is dry drizzle on a little more olive oil and stir in basil. Sprinkle the top with remaining Parmesan cheese and serve hot.

Quick Farro Recipe with Chicken Sausage, Tomatoes & Arugula

18 May

This was really good… Chicken sausage, farro, arugula, and tomatoes. All good things!

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adapted from cookincanuck

Quick Farro Recipe with Chicken Sausage, Tomatoes & Arugula
Ingredients

1 1/2 cups quick-cooking farro
2 1/2 cups low-sodium, fat-free chicken broth
1 package chicken sausage, cut into half-circles
1 1/2 tsp olive oil
2 cloves garlic, minced
1 1/2 cups grape tomatoes
1 1/2 cups (packed) arugula
1/2 tsp ground pepper
1/8 tsp salt
1/4 cup grated Parmesan cheese

Instructions

Combine the farro and chicken broth in a medium saucepan. Cook according to package directions. Fluff with a fork and drain, reserving the liquid.
Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the sausages and cook, stirring occasionally, until the sausages are starting to brown, 7 to 8 minutes. Transfer the sausages to a bowl.
Heat the olive oil in the same skillet. Add the garlic and cook, stirring constantly, for 15 seconds. Add the tomatoes and cook for 1 minute.
Add 1/4 cup plus 2 tablespoons of the reserved farro cooking liquid, cover and reduce the heat to medium. Cook until the tomatoes are softened, about 3 minutes. Press the tomatoes with the back of a wooden spoon so that they burst.
Add 2 additional tablespoons of the reserved cooking liquid and stir in the farro, cooked sausage and arugula.

Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg

20 Mar

This came out tasty although I need practice poaching eggs :). This first attempt at poaching didn’t go so well! I also used quick/instant polenta so it only took a couple minutes to cook!

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Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg
adapted from thekitchn

4 cups water (or a mix of water and milk)
1 cup polenta
1 teaspoon salt
4 ounces (1 cup) goat cheese, shredded cheddar, or other cheese, plus more to serve
1/2 tablespoon olive oil
1 package chicken sausage, sliced into coins
3 cloves garlic, minced
1/8 teaspoon chili flakes, plus more to serve
1 cup cherry tomatoes, sliced in half
6 ounces baby spinach
1/2 teaspoon salt
4 eggs

In a 2- to 3-quart saucepan with a lid, bring the water to a rolling boil. Pour in the polenta while whisking continuously. Stir in the salt and continue whisking until the polenta has thickened slightly. Reduce heat to low and cover. Cook the polenta for 20 to 30 minutes, whisking vigorously every 10 minutes. The polenta is done when it is creamy, tastes tender, and has thickened into a porridge.

Remove the polenta from heat and stir in the cheese until the cheese has melted. Cover the pot and set aside until ready to serve.

When the polenta is about 10 minutes from finishing, prepare the topping. Heat the olive oil in a skillet and add the chicken sausage. Cook, stirring occasionally, until the sausage is browned and golden on all sides, 3 to 4 minutes. Add the garlic and chili flakes, and stir until fragrant, about 30 seconds. Stir in the cherry tomatoes and cook until the tomatoes are soft, 1 to 2 minutes. Sprinkle handfuls of the spinach over the pan, adding more as each handful begins to wilt. Cook until the spinach is wilted and silky, but still bright green. Sprinkle with salt and remove the pan from heat.

Fill a saucepan with about 2 inches of water and set over medium-high heat. Crack each of the eggs into a measuring cup and set near the stove. When the water comes to a rapid simmer, reduce the heat to low and slip the eggs into the water one at a time. Cook for 4 1/2 minutes for runny yolks or 5 1/2 minutes for set yolks. Remove with a slotted spoon and transfer directly to polenta bowls.

Assemble the bowls while the eggs are cooking. Spoon polenta into the bottom of each individual serving bowl. Lay a scoop of the topping over the polenta. When the eggs are ready, transfer them to the bowls. Sprinkle with extra chili flakes or cheese and serve immediately.

Any leftover polenta will set as it cools, but can be stored and reheated for up to a week; stir a splash of milk or water into the polenta after microwaving to make it creamy again. Store leftover topping separately for up to a week. Poach eggs just before serving.

Balsamic chicken revisited once again

5 Mar

I’ve made this balsamic chicken a few times now. I think this time was the yummiest!

Served it over couscous topped with the spinach

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Pasta with Cherry Tomatoes and Arugula

16 Dec

I’ve always had good results with recipes from smitten kitchen. But this one wasn’t one of them. Oh well! Neither husband nor myself was a fan.

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pasta with Cherry Tomatoes and Arugula
adapted from smitten kitchen

2 tablespoons olive oil
2 cloves of garlic, minced
2 small shallots, finely chopped
1 pint mixed red and yellow cherry tomatoes, quartered
Cooked pasta
2 cups fresh arugula, de-stemmed, roughly chopped
Salt and pepper
Freshly grated parmesan reggiano

Heat olive oil in a large pan over medium heat, adding garlic and shallots, sauteing until soft but not browned. Add chopped cherry tomatoes, cooking for just a few minutes, until they have softened but not lost completely lost their form. Add pasta, reheating it in the sauce and seasoning with salt and pepper. Add the arugula, stirring it until it has just wilted. Serve immediately with freshly grated parmesan.

One-Pan Farro with Tomatoes

28 Jul

At the farmers market a few weeks ago the food bank was giving out samples of a farro vegetable salad. Munchkin #1 fell in love with it and asked for it relentlessly ever since then. I finally found some at tj’s. and miraculously this recipe appeared at just the right time. This was delicious! Yum! Will definitely be making this again! You should too!

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One-Pan Farro with Tomatoes
adapted from smittenkitchen

2 cups water
1 cup semi-pearled farro
1/2 large onion
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving

Place water and farro in a medium saucepan to presoak while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately.

Heirloom Tomato Salad

28 Apr

I picked up a package of mini heirloom tomatoes last time I was at tjs with the intention of making pasta ponza. When the time came to make the pasta I couldn’t do it, just didn’t sound appealing :). So instead I made this and it was super yummy!

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Heirloom Tomato Salad
adapted from Oprah

Ingredients

1 package mini heirloom tomatoes from trader joes
1/4-1/2 tsp. sugar
Salt
2 green onions, including tender green parts, chopped
1 tsp garlic powder
1 tsp. dried oregano
Balsamic vinegar
3-5 Tbsp. extra-virgin olive oil

Directions

Halve the tomatoes. Place tomatoes on a platter, sprinkling them with the sugar, salt to taste, green onions, garlic, and oregano.

Drizzle lightly with balsamic vinegar and then drizzle generously with olive oil. Let stand at room temperature until ready to serve, up to 2 hours.

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