Easy Roasted Yellow Tomato and Basil Pasta

We've been thinking about buying a new house. Our existing home was big enough for us until our toddler became old enough to have more "stuff" than her parents combined. While out looking at potential homes last weekend, we came across a wonderful local produce market. They had cabbage, Indiana tomatoes, corn and some of the best pickles we've ever eaten. 


I am a very picky tomato eater. My father has raised the hands down best tomatoes you've ever had in your entire life. These tomatoes are so good you don't have to do anything to them, just slice and eat. A little salt if you insist, but on their own they taste like summer should. I guess then it's not surprising that I usually eat them by the dozen each day during the harvest. 


Meanwhile, while I'm getting my annual fill of fresh tomatoes, my  mom cans enough whole tomatoes in juice for the entire family, and some extended family members, to use throughout the winter. A jar of her tomatoes are like gold on your dinner table. I use them to make pasta sauce during the winter, as well as some delicious homemade tomato soup or creamed tomatoes over biscuits. 


Being a tomato connoisseur from way back, when I don't have the luxury of my father's harvest where I know each one will be tasty, I pick my tomatoes by the smell. You see, I've learned from trial and error that if it smells like a tomato, it'll taste like one. If it doesn't, don't waste your money or your taste buds. 


The tomatoes I found this time around happened to be one of the yellow varieties. My darling hubby brought home some yellow tomatoes from the farmer's market at work the week before and they were really tasty, so I thought that this was a good sign. Unfortunately, after I bought them, the week got away from me and here it is Thursday night and I had failed to plans for dinner. So, I decided to use my quickly ripening tomatoes to make an easy roasted tomato sauce that I developed last summer. I haven't made it since, but fortunately, you make it to personal preference so no recipe is needed and it takes no longer than to roast the tomatoes. 


You can roast the tomatoes in the oven or under the broiler, depending upon how much time you have to let them cook. This time around I used the broiler as our toddler was hungry and the clock was working against me. Other than salt and pepper, you only need 3 ingredients for this sauce:  really tasty tomatoes, good EVOO and fresh basil. In this case, you really do have to go with the fresh herbs as this sauce isn't cooked for the length of time necessary to extract the flavor from the dried version.


Give this approach a try the next time you have some worthy tomatoes on hand. You only need a fresh salad and some good bread to round out the menu and make it a summer meal to remember. Enjoy!


Easy Roasted Yellow Tomato and Basil Pasta Sauce

• 2 lbs fresh, garden ripe tomatoes
• 1 small handful of fresh basil or to taste
• 1/4 cup EVOO

Wash and cut the tomatoes into large chunks. Place tomatoes (seeds and all) in a glass baking dish in an even layer. Top with the EVOO and a sprinkle of salt. Roast under a low broiler until tomatoes have burnt edges and the juices have begun to thicken. Do not over roast, you want the tomatoes to have a nice roasted flavor. If you over cook them, your sauce will taste of burnt tomatoes.


When tomatoes are ready, remove from the oven and allow to rest for 5 minutes. I take this opportunity to clean the basil. 


Place the cooked tomatoes, juices and all, in a blender with the basil. Remove the center of the lid to allow the heat to escape and puree on high until the sauce has a smooth consistency. Because you use the blender, there's no need to remove the skin from the tomatoes before cooking. If you blend the sauce until smooth, you'll never know the skins were there. 


Taste sauce for seasoning and adjust as necessary. Serve over your favorite pasta. Add a little fresh parmesan and serve.

Summer White Beans and Grilled Tuscan Chicken

We recently returned from our beach vacation in South Carolina where the veggie stands were already brimming with fresh sweet onions, vine ripe tomatoes, okra, cantaloup and watermelon. While at the beach, I took a few turns in the kitchen trying my hand at making peel and eat shrimp and stewed okra. Now that we're home and summer harvest has yet to come to the midwest, I'm looking for summer tastes that will fill the void until August. 


Enter my summer take on white beans and grilled chicken. Our family loves beans in just about all forms. I make them in the winter and serve them simply with bread and salad. However, now that I'm gluten free, I'm looking for some new ways to serve them.


Tuscan white beans and rosemary are an Italian winter classic. I don't have rosemary on hand this week, but do have a large box of basil that I carried with me on vacation looking for an opportunity that did not materialize. So, here I am, home at last looking in my pantry for something easy to start the post vacation work week and what do I find; a small bag of dried Great Northerns just waiting for my inspiration.


The plan is to soak the white beans and then cook them with fresh sweet onion, garlic and the basil stems. Then serve them alongside some grilled chicken I've marinated with EVOO, garlic and topped with the creamy basil dressing from the Epicurious post included below. Add a bit of fresh corn and a summer salad and we should be in business for a healthy and satisfying dinner.


Summer White Beans

• 8 oz dried White Beans (Great Northern, Navy, Cannellini, etc.)
• Few stems of Basil (Remove the stems, reserve the leaves for serving)
• 1/2 large sweet onion
• 2 medium carrots
• 2 large bay leaves
• Enough fresh filtered water to cover

Soak dried beans overnight in water. When ready to cook, strain beans and cover with a few inches of fresh water. Add the remaining ingredients and ensure that there's enough water to cover the beans and other ingredients. Place over medium heat and allow to cook for 20 minutes. Check a few beans for doneness and continue to cook until beans are soft, but not mushy.


When beans are cooked through, strain out the onion, carrots, bay leaves and basil stems from the pot with a large spoon. Next, strain the beans through a colander to remove them from the cooking liquid. Place beans in serving bowl and add:

• a few tablespoons of good EVOO (just enough to lightly coat the beans)
• basil leaves torn into smaller pieces
• salt and pepper to taste

Serve with Tuscan Chicken below. Leftovers make a terrific lunch the next day. You can add a few red pepper flakes for a little kick of heat if you desire.

Tuscan Chicken Thighs

• 6 boneless, skinless chicken thighs
• 1/4 cup EVOO
• Pinch of salt
• Few grinds of fresh pepper
• 3 tbsp lemon juice
• 1 tbsp Red Wine Vinegar
• 1 tbsp crushed or minced garlic (I use the kind from a jar)
• 1 tsp dried Oregano (crush in your palm before adding)
• 1 tsp dried Basil (crush in your palm before adding)

Place all ingredients in a large ziploc bag in the order provided. Seal the bag and massage the marinade over the chicken pieces to ensure even coating. Place bag in a baking dish and leave in the fridge at least overnight and up to 2 days.

Heat grill and clean grates. When grill is hot, strain chicken pieces from marinade and place on hot grill. Turn grill to low and do not disturb the chicken pieces for 5 minutes (check at around 4 minutes to ensure the chicken is cooking and not burning). Rotate the chicken half a turn (to create "grill marks") and allow to continue cooking for 2 minutes. Turn chicken over and cook for 3 minutes. Rotate again and allow to cook for 2 more minutes. Remove the largest piece from the grill and check for doneness either with an instant read thermometer or by cutting a small slit into the middle of the piece of chicken deep enough so that you can determine if it is done. When chicken has cooked through, remove to a plate and tent with foil. Allow chicken pieces to rest for at least 10 minutes before serving. Serve with Basil Dressing.

LINK - Epicurious.com:  Basil Dressing 

Orange Essence BBQ Pork Tenderloin

Over the past few months, I've been trying to plan our meals at home around veggies and complex carbs so that I rely less on meat to be the centerpiece. It's not that I don't like meat, quite the contrary. In fact, I started to feel as though meat had become the focus of all of our meals - home and away. So I've been trying to make more meatless meals, but hey, everyone once in awhile you have to splurge, right?


Yesterday afternoon I found myself in the local grocery super store in need of a quick healthy dinner for my family. The all natural (no hormones or antibiotics) pork tenderloins were on sale so I decided to make it one part of our meal and to incorporate as many veggies as possible to ensure that the meat remained a component of the overall meal and not the centerpiece.


Below is my menu from last night's dinner featuring the recipe I came up with for the pork. My dear hubby cooked ours on the grill (in the pouring rain no less), but you could do it in the oven if you don't want to or aren't able to grill it.

Menu

• Veggie plate of cukes, orange bell pepper strips and grapes
• Orange Essence BBQ Pork Tenderloin (recipe follows)
• Steamed Sugar Snap Peas in Orange Vinaigrette
• Roasted Organic Russet Potato Chunks
• Fresh corn on the cob
• Organic unsweetened applesauce

I plan to make the entree again, it was that good. The only thing I'd change the next time around is to allow more time for the meat to marinate. I'm also considering one of those injection contraptions so that the orange and EVOO flavors are throughout the meat while the BBQ rub creates a yummy crust on the outside. If I do, I'll update this entry and let you know which method produces a better tasting result.


Orange Essence BBQ Pork Tenderloin

• 1 pork tenderloin 
• Freshly squeezed OJ (about 2 cups)
• 1/3 cup BBQ Rub (recipe follows)
• 2 tbsp EVOO

In a large Ziploc bag, combine the OJ, BBQ rub and EVOO. Add the pork tenderloin and seal the bag. Massage the ingredients around the tenderloin to ensure the marinade is evenly distributed. Allow the tenderloin to rest in the marinade for 20-30 minutes.


Meanwhile, preheat your grill and clean grill grates. Once the grill is hot and the meat has had some time to marinate, remove tenderloin from bag and place on hot grill grates. While tenderloin cooks, turn frequently to ensure even carmelization of the rub on all sides. Cook for 12 to 15 minutes over medium heat until center of tenderloin is no longer bright pink and juices run clear.


Remove tenderloin to cutting board and tent with foil for 10 minutes to allow the juices to reabsorb into the meat before carving. Cut tenderloin into medallions and serve.


Lisa's Super Special BBQ Rub

• 1/2 cup brown sugar (any kind)
• 1 tsp kosher salt or 1/2 tsp table salt
• 1 tbsp chili powder
• 1 tsp onion powder (not salt)
• 1 tsp garlic powder (not salt)
• 1 tsp ground cumin
• 2 tbsp smoked paprika
• 1 tbsp paprika
• 1/2 tsp dried basil (you could use oregano, marjoram or thyme too)
• 1 tbsp mustard powder

Place all ingredients in a small mixing bowl and mix with a fork or a whisk until well blended and any lumps of sugar or smoked paprika have broken down. Keeps well in a sealed container - I use a glass jar with a tight lid - for up to a year. This rub is great on the pork tenderloin noted above, but also makes terrific BBQ chicken!


~Enjoy!

Boo's Favorite Cranberry Orange Oatmeal

One of my all time favorite quick breads is orange cranberry. I used to make it with a mix, which wasn't bad, but am much more focused on calories, sugar consumption and cost today so I don't tend to keep mixes on hand. This morning our darling baby girl asked for oatmeal for breakfast, while contemplating which version of oatmeal to make her this time around I thought of my old fav quick bread and a star was born. Not only is this fast and super easy, but she (and I) loved it. Between bites she kept saying, "this is so good". So, I think it's going to become a staple for us. 


My recipe is below. I didn't know I'd have a "hit" on my hands, so didn't measure out the ingredients the way I would if I had been planning to develop a new recipe, so all measurements are approximate except for the water and oatmeal. 


I tend to make a large batch of oatmeal one weekend morning each week and then refrigerate any leftovers. I then reheat them either on the stove top or in the microwave with a little extra milk since the oatmeal absorbs all of the liquid while it sits in the fridge. This allows us to have a few quick, hot and healthy breakfast servings on hand to combat the time crunch we tend to experience throughout the work/school week.


Boo's Favorite Cranberry Orange Oatmeal (Makes ~6 Servings)
In a medium heavy bottom pot, placed over medium high heat, add 3 and 1/4 cups of water (enough for 4 servings of plain oatmeal) and a pinch of salt. Allow the water to come to a boil then add 2 cups oatmeal (quick cooking). Stir to combine and continue to stir frequently until oatmeal is thick. 


Once thick, add two large handfuls of dried cranberries (I used Craisins) and 1 cup of Orange Juice (I used Simply Orange), 1/4 cup Agave Syrup and 1 tsp ground cinnamon. Stir to combine. Allow oatmeal to continue to cook, stirring frequently, until it is again thick. 


Remove pot from heat and add 1 1/2 cups 2% milks and 1 teaspoon good vanilla extract. Serve.


~Enjoy!

Cinco De Mayo Menu

We LOVE Mexico! Colin and I honeymooned in Playa del Carmen for nine days. In fact, we loved the resort so much that we then returned a couple of years later for vacation. Not only do we love the culture and the landscape, but we absolutely are huge fans of the region's cuisine. Needless to say then, an annual Cinco de Mayo dinner is a tradition at our house, whether it actually takes place on the correct date is another matter all together.


Below is my menu for this year's dinner: 

• Chicken, Peppers, Corn and Cheese Enchiladas
• Guacamole with Chips
• Lime-aid and margaritas

Lisa's (Soon-to-be-Famous) Chicken Enchiladas

In a large skillet over medium heat, add 2 tbsp olive oil. When the oil shimmers, add the following to the skillet:  

• 1 red onion, small dice
• 1 small green pepper, small dice
• 1 red pepper, small dice

Stir to combine and sprinkle with a pinch of salt. When onions are translucent and peppers have softened, add:

• 1 lb. ground chicken
• 2 tsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp dried oregano

Use a wooden spoon or other utensil to break the ground meat into smaller chunks and cook until no longer pink. 

While chicken cooks, prepare enchilada sauce (if using a packet) or open can, measure out 1 cup of sauce and set aside. When chicken mixture is cooked add sauce to the skillet along with one cup thawed corn nibblets (I like white). Stir to combine. If mixture is watery, allow to cook uncovered for a few minutes (5-10) until extra moisture evaporates and mixture tightens up. This is necessary to avoid a soggy end product. 


Spray a large baking dish with cooking spray and add 1/2 cup of enchilada sauce to coat the bottom. Tilt the baking dish to coat the bottom evenly. Set aside.


Take 8 to 10 tortillas (you can use corn or flour) and soften them in the microwave under a slightly damp paper towel for 20 to 30 seconds - until flexible. Pour remaining enchilada into a wide, shallow dish to allow for dipping of tortillas if rolling individual enchiladas.


Assemble enchiladas by dipping a tortilla in the sauce to coat both sides, place on a cutting board or other work surface and spoon 1/4 to 1/3 cup of meat mixture onto the tortilla. I find it's easier to roll them if I concentrate the mixture more to one side so that you are rolling the enchilada like a jelly roll. Place the enchilada seam side down in the baking dish. When all enchiladas have been rolled, pour any remaining sauce over the top and sprinkle with 1.5 cups of 2% Shredded Mexican Cheeses. Bake in the oven until the cheese is melted and the filling is bubbling.


When I have trouble rolling the enchiladas I give up and simply create what I call Enchilada Casserole. Follow the instructions above to the stage where you are ready to fill the tortillas. Instead of rolling individual tortillas, place tortillas on the bottom of the baking dish that has been coated with sauce. You want the tortillas to overlap slightly and cover the entire bottom of the dish. If your baking dish is round with tall sides - like a souffle dish - then use a single tortilla or parts of tortillas cut into triangles to cover the bottom. 


Regardless of the size and shape of your dish, spoon the meat and veggie mixture onto the tortillas, top with cheese and then another layer of tortillas. I add enough enchilada sauce to the top of each layer of tortillas before adding the meat and veggies to ensure the sauce flows throughout and the tortillas meld into the casserole. Make as many layers as you like (or as your dish will allow) finishing with a layer of tortillas. Pour any remaining sauce over the top and sprinkle with cheese.


Because your filling and sauce are  hot, you only need to bake the enchiladas until the cheese melts and everything is hot a bubbly. For individual tortillas rolled in a baking dish, this may take 10 to 12 minutes. For enchilada casserole, this can take 20 to 25 minutes.


Remove dish from the oven and allow to cool for 10 minutes before serving. This is especially important if you make the casserole version to keep the filling from running out of the layers when the casserole is cut.

~Enjoy!

Quick Italian Bean & Pasta Soup

It was nearly noon on a overcast and dreary Sunday. My darling hubby and toddler were both hungry and I wanted to make them something healthy and filling, so I opted for soup. 

I know, I know, It's spring and we're all thinking of grilled everything, but I love soup because 1) you can use nearly any veggies you have on hand, so it's a great way to use up veggies that are just beyond their peak of freshness; 2) it's an easy way to get myself and my family to eat more veggies; and, 3) it's easy to make a healthy soup, which is not always the case with other dishes. 

This recipe turned out to be really quick and easy. I based it on what I had on hand and the fact that I wanted it to be super fast.

A few pantry staples make this a quick soup. First up, a jar of precooked beans. I know it's cheaper to buy dried beans, and I do buy and cook them. However, I've also found that keeping a couple of jars on hand (usually one of each brown and white beans) can serve as a terrific start to a quick week night dinner or, in this case, a great ingredient. 

Second is minced garlic from a jar. I know, I know, chefs wouldn't dream of it and many of my foodie friends would be horrified. BUT, I absolutely hate to chop garlic, it's messy, sticky, makes your hands smell and most of all, it's terribly time consuming when you have to do it over and over if you cook alot. My other alternative is to roast garlic and then preserve the cloves in a jar covered in olive oil. I do this if I find really fresh, good looking garlic, but that rarely happens here. So, I opt for the jar. 

Next up is Soup Base. I buy Tone's brand as it doesn't contain MSG. I occasionally keep chicken stock boxes on hand, but this is much more economical and takes up less space. Plus, it keeps forever in the fridge. I keep both chicken and beef on hand. You can make as little as a cup or as much as an entire vat. It's a super pantry staple. 

Finally, onion powder. This has become a must have in my spice cabinet. It's amazing the way just a little onion powder, even in recipes that also contain fresh onion, rounds out a dish and takes it to another level. This is a recent discovery (in the past couple of years), but now I cannot cook without it!

The Results

The results of my soup experiment were better than expected - I can't say that for all of my soup attempts - hubby had 2 bowls and my toddler loved it. 

I served this with Rosemary potato bread from Kroger. If you catch a sale of day old bread in their bakery it's quite a bargain. I just bring it home and wrap it in foil and freeze it until I need it. When I'm ready to use it, I place it in a preheated 350 oven on a baking sheet for 20-30 minutes. It comes out perfect and was a terrific accompaniment for this soup.

Lisa Italian Bean & Pasta Soup

• 1/2 large red onion, small dice
• 2 medium carrots, small dice
• 1 celery stalk, small dice
• 7 cups water
• 2 tbsp Tone's Chicken Soup Base (you can find it @ Sam's Club)
• 1 bay leaf
• few sprigs fresh time
• 1/4 tsp ground time
• 1/2 tsp onion powder
• 1 tbsp dried parsley, crushed in your hand before adding to the pot
• pinch of saffron threads
• heaping teaspoon of minced garlic (from a jar is fine)
• 1 16 oz jar Randells Great Northern Beans, drained (2 can of beans will work too)
• 3 large handfuls of fresh baby spinach
• 1 heaping cup of pasta, any shape
• Fresh ground pepper to taste
• Fresh grated parmesan, to garnish individual servings, if desired
• Good EVOO, to drizzle over individual servings, if desired

Heat a medium size heavy bottomed pot over medium heat. Add 2 tbsp olive oil. When the oil shimmers, add onion, carrot and celery along with a pinch of salt. Allow veggies to cook until the onion is translucent. Add water and chicken soup base. Stir to combine. Add herbs and spices stirring to combine. Turn the heat up to medium-high and allow to come to a boil. 

Once the soup has come to a boil, add the pasta and stir to ensure it doesn't stick. Stir often and test the pasta halfway through the cooking time indicated on the box - I constantly find that the time indicated on pasta boxes is way off, so testing throughout the cooking process is necessary to avoid overcooked pasta that falls apart. 

When pasta is tender, add beans and spinach. Stir to combine and allow to cook until spinach is wilted. Taste soup and adjust seasonings as necessary. Serve in individual bowls with slices of bread. Top with parmesan and/or EVOO if desired.

~Enjoy!

Quinoa, an International Pantry Staple

Quinoa is a find from our detox days. It's a gluten free grain that offers both protein and fiber. It looks a lot like millet or Bulgar wheat (other grains) in that the grains are small and round. It's easy to cook - just rinse and cook in a 2:1 ratio of liquid to grain. It's as versatile as couscous (which is in reality a pasta, not a grain) and a pantry staple that I am constantly finding new applications for in my recipes. I especially like the salads below as take along lunch options. The vinaigrette ensures that it's more stable than sandwiches and salads with mayo and is more nutritious than salads covered in creamy dressings. If you come up with new recipes featuring quinoa, please let me know. I'm always interested in expanding my recipe file!


Basic Quinoa Preparation

• 1 cup quinoa, rinsed well
• 2 cups water or other liquid (e.g., stock)
• 1 tsp salt

Combine all in a heavy bottomed sauce pan over medium heat. When mixture comes to a boil, turn temp to low and continue to cook uncovered until liquid is absorbed. Cooking time is between 10 and 15 minutes.


Once you have cooked your Quinoa, use the grains as a basis for one of the salad options below, or invent your own!


Mediterranean Quinoa Salad
Add cooked quinoa from basic preparation above to a large bowl along with the following ingredients. Mix to combine before adding the dressing.

• 1 can (15/16 oz) Garbanzo Beans, rinsed and drained
• 1 large bunch of basil, stack leaves roll into a cigar shape and cut across to create ribbons of herb
• 1 cup sun dried tomatoes, sliced (oil packed or not)
• 1 cup artichoke hearts, drained and chopped
• 1 cup red onion, small dice
• 1 cup cucumber, small dice
• 1/2 cup colored pepper, small dice (Note: jar roasted pepper may be substituted)
• 1/4 cup green olives, drained and chopped
• 1/4 cup black olives, drained and chopped
• 1/4 cup capers, drained or, if salt packed, rinsed and drained

Make the dressing in a small bowl and pour over quinoa mixture:

• zest of 1 lemon
• juice of 1 lemon
• 3 tablespoons red wine vinegar
• 1/2 tsp Agave Nectar
• 1/4 to 1/2 cup Olive Oil (extra virgin or other, your choice)

Makes 6 good size servings.

Mexican Inspired Quinoa Salad

Using the basic preparation from above, cook quinoa. Add the resulting grain to a large bowl and add:

• 1 can black beans, rinsed and drained
• 1 cup frozen white corn kernels, thawed and drained
• 1 cup grape tomatoes, rinsed and drained
• 1 large avocado, medium dice
• 1 cup Jicima, small dice
• 1 cup cucumber, small dice
• 1 colored pepper, small dice

In a small bowl, combine the following to make the vinaigrette and pour over the salad, stir carefully to incorporate:

• 2 lime, zested
• 2 lime, juiced
• 1/2 tsp Agave Syrup
• 1/4 tsp cumin
• 1 bunch cilantro, chopped fine 

Makes 6 good size servings.

~Enjoy!