Tag Archives: Tomatoes

Dinner in a Pot

17 Sep

This is the story of an easy, savory, nutritious one pot dinner. Why one pot? A simple reason: it was a busy weeknight and I did not want a lot of dishes. Keeping a well stocked pantry and freezer is key to quick easy meals. I also like to keep fresh produce on hand so I can pull meals together without those pesky after work visits to the grocery store.

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For this dinner, I started out with broccoli and cauliflower in a bowl. Then I tossed it with some olive oil, salt and pepper. I put it on a parchement lined baking sheet (remember…few dishes!) and roasted that for 20 minutes at 400 degrees.

Then I put some sweet little cherry and grape tomatoes into a pot, again with a little olive oil, salt and pepper. I then let that simmer a bit. These cook down to a creamy delight. I also added a clove of chopped garlic.

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As that was simmering, I chopped up some fresh spinach and arugula. When the tomatoes were thick and bubbly, I added the greens. I like to mix arugula into my spinach because of the sharp peppery flavor it adds. I gave all of that a good stir.

Now dinner was really smelling delicious. Savory fragrance was wafting through the house, and I was getting really hungry! I took the veggies out of the oven when they were a little brown on the edges, and let them rest not the counter (on a hot pad) for a few minutes. Next it was time to add the pasta.

Angel hair pasta was going to be my pasta of choice because of its short cook time. I wrapped the pasta up in a clean dish towel, then ran the towel over the edge of the counter. This broke the pasta up efficiently and neatly.

Then I added chicken broth to the tomato mixture. After that, in went the pasta. It was that simple. Again, a couple of quick stirs and I let this cook on medium heat. I then went to  pour a glass of wine to accompany this delicious dinner.

When the pasta was al dente (firm to the bite) I was ready to complete the meal. I added the roasted vegetables along with shrimp as the protein. The shrimp was raw, and it only took about 3 minutes for them to cook-any longer and they would become rubbery.

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And Voila! Dinner was ready. It was a complete meal in a bowl. I grated some fresh parmesan cheese on top, grabbed my glass of wine, and enjoyed a healthy weeknight meal. And my one pot meal left me with very few after dinner dishes.

This meal is customizable. Don’t like cauliflower? Try zucchini. Shrimp isn’t your thing? Add some leftover cooked chicken. Want a more robust flavor? Add red pepper flakes and a pinch of cayenne pepper. Want a vegetarian meal? Use vegetable broth and leave out the shrimp. Craving an italian twist? Toss in some fresh parsley and basil. The possibilities are endless-but the after dinner dishes aren’t!

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Be Flexible

1 Mar

I like options.  I like flexibility.  Especially with cooking.  I am a busy mom.  I can’t afford to fiddle fart around during the busy work/school week, and don’t want to get locked into one option.  I am going to cook one thing that will last more than one meal, and that can be used in a number of ways.

Brown some ground italian sausage.  Yum!

Brown some ground italian sausage. Yum!

That said, this is what I made on a busy week night.  I started by browning a pound of italian sausage.  Next, I added some freshly chopped peppers.  I happened to have fresh peppers that I quickly chopped, but listen…you don’t have to take the time to cut peppers yourself.  Nicely cut peppers and onions are available in the produce section of the grocers.  Don’t let the label “fajita mix” fool you.  Those peppers are not seasoned yet, so if you want to throw them into a pot of browned italian sausage, you go right ahead.

Stir in some freshly chopped peppers. Layer those flavors!

Stir in some freshly chopped peppers. Layer those flavors!

So after my sausage was brown, I drained most of the fat, leaving about 1 tablespoon.  I tossed the peppers into the pot and stirred the mixture around.  That cooked for about 5 minutes, then I tossed in a can of diced tomatoes, parsley, basil, and some red pepper flakes.  I gave that a good stir.  Then I added a dash of salt and sugar.

 

Add these simple ingredients.

Add these simple ingredients.

But hey, did I mention I am busy just like you?  I don’t have time to sit in the kitchen and stir my sauce.  So into the oven it went.  I wanted it to simmer, and the oven is the perfect spot for that.  Side note.  Invest in a pot that can go from the stove top to the oven.  It will save you loads of time, and after all, time is money.

That sauce bubbled in the oven for about an hour.  Man oh man did the house smell great.  I pulled it out, removed the lid, gave it a good stir, and was pretty hungry for dinner.

Now what?  Did I mention that I like options?   Here is the beauty of this sauce.  It had protein and vegetables in it, so it was an “all in one” as far as that goes.  I did not need to make a separate vegetable.  We can go a couple of ways with this dish, depending on what is in the pantry.

We could:

1. Toss this with pasta-even throwing in a handful of spinach if available

2. Use as a pizza topping

3. Make pepper and sausage sandwiches

4. Load onto a baked potato

5. Make a quesadilla

How about that?  Love those options!  And the leftovers were divine.  Now that’s flexibility for you!

 

Quinn and I made open face sanwiches that night.  They were delicious.

Quinn and I made open face sandwiches that night. They were delicious.

Grilled Salsa. Yum.

3 Sep

I stopped at a farm stand to take advantage of the (boohoo!) ending peach season.  Luckily they still had some yummy peaches left, but they had to be eaten quickly.  They were ripe and ready!  There were more peaches than we could eat, and I was not able to can the peaches and put them up.  I had to get creative. Time to dig thru the pantry and the fridge for more inspiration.

Ah yes, onions.  Sweet summer Vidalia onions were in a basket in my pantry.  And chicken was in the fridge ready to grill.  What could be better. Luckily, there was also leftover pesto pasta in the fridge too.  So here we go.

I fired up the grill.  But the chicken would go on second.  What to grill first?  Why, the peaches and the onions, of course!  I sliced the 2 onions about 1/4 inch thick.  I sliced the peaches in half and removed the pit.  Next, I laid them on a cutting board and sprayed them with a bit of vegetable oil.

 

Sliced onions and peaches getting ready to grill.

Sliced onions and peaches getting ready to grill.

Onto the grill they went.  The heat was good and high to get a quick char and that desired carmelization that only the grill can provide.  I wanted those sugars in the peaches to get to work!  And they did not disappoint!

The onion slices and peaches went onto that hot grill.

The onion slices and peaches went onto that hot grill.  The beginning of some great grill marks!

The scent that wafted from the grill was absolutely mouth watering!  It certainly produced one of those culinary “moanable moments”.  When that happens, your eyes close, your head falls back a bit, and a deep breath in is amazingly delightful.  Those sizzled on the grill for about 3 minutes per side, then they came off the heat.

The peaches and onions grilled up beautifully!

The peaches and onions grilled up beautifully!

Next, I let the onions and peaches sit.  While the peaches and onions were cooling, I grilled the chicken.  I went light on the seasoning because I wanted the flavor of the salsa to stand out.

When they were cool to the touch, I coarsely chopped the onions.  They were soft and sweetly  fragrant.  On to the peaches.  The fuzzy outside jacket of the peaches slipped right off.  I chopped up that sweet peachy flesh and mixed the two together in a bowl.  I added about a 1/2 of a chopped jalapeño (I should have grilled that too…Rats!).  I also stirred in a little bit of cilantro, lime juice, olive oil, and just a dash of vinegar.  A little salt and pepper completed the fresh salsa.  The resulting salsa was fantastic! It was not my “prettiest” salsa ever, but it was really tasty!

This was fantastic piled on top of grilled chicken.  It was a healthy low fat option packed with nutrients and flavor!

This was fantastic piled on top of grilled chicken. It was a healthy low fat option packed with nutrients and flavor!

Dinner consisted of a crisp salad, leftover pesto pasta, and flavor packed grilled chicken slathered in peach onion salsa.  It was a hit.  So delicious and a fun way to use fresh ripe reaches.  Cleanup was a breeze because I grilled most of dinner.  Gotta love that!

I am certainly going to try some more grilled salsa recipes.  Tomatoes are at the end of the season, but there is surely enough time to get creative  and grill those up next!  Grilled tomatoes with perhaps some creamy diced avocados.  Maybe roasted garlic too.  Oh yeah, can’t wait for that one!

 

Grab the Cans!

5 Apr

Short on time? A nutritious dinner can be made quickly with a little creativity and by opening a couple of cans. Keep some good staples in the pantry as well as the freezer, and dinner can be a snap. Grab the can opener and let’s go!

Here is a super easy pasta sauce. Put the sauce together, get a big pot of water boiling, microwave some frozen broccoli, grab some olive oil, balsamic vinegar and some crusty bread. Dinner is ready. Here is the sauce recipe:

Amy’s Clam Sauce

3 cans minced clams, 2 cans drained
1 28 ounce can of diced tomatoes
1 8-12 ounce can tomato sauce
1/2 t. red pepper flakes
1-2 T. basil
1 T. parsley
Salt and pepper to taste

Also, 1 lb. fettucine, 1 large bag frozen broccoli, 1 loaf crusty french bread, olive oil, balsamic vinegar. This easily serves my family of 4.

Mix together all sauce ingredients except clams (include the clam juice from 1 can of clams, drain the others) in large sauce pan over medium heat. Turn heat to a low simmer after sauce begins to boil. Stir occasionally. While sauce is simmering, boil large pot of water for the pasta. Cook pasta. Slice bread. When pasta is nearly done, add clams to pasta sauce to heat through and microwave broccoli.

Voila! Dinner is served! I serve crusty bread with olive oil and balsamic vinegar to dip the bread into, and sometimes sprinkle a little cheese onto broccoli while it’s hot. This is a quick and easy dinner. Try it! Let me know what you think! Bon appetite!

 

This and That Pasta

9 Mar

What’s for dinner on a Friday night when everyone is a bit low on energy from the long week?   Something easy for sure! Here is what I did on a Friday when the family was just worn out.  It is important to eat healthy in our family.  Sure we cheat every now and again, but for the most part we all make an effort to eat food that is natural and wholesome.  So how to solve this Friday night conundrum?  We did it in a snap.

I roasted some vegetables, Denis put a pot of water on to boil, and then pulled out a loaf of crusty bread.  There were salad fixings in the fridge, but the veggies with the pasta seemed sufficient, so that was left for another meal.   Dinner in a snap was the goal du jour.  It was so easy to get ready, and dinner was on the table quickly.  Let me share it with you.

I call this recipe Amy’s This and That Pasta.  It’s a little of this, a little of that.  Whatever you have on hand will do.   Here is what I did.  I pulled out a glass oblong pan.  Into it went:

  • 1 bunch of asparagus, cut into 1 inch pieces
  • 2 packages of fresh assorted mushrooms (I have also used canned mushrooms.  Drained, these work just fine.)
  • 1 large jar pimento drained (or a jar of roasted red peppers, drained and chopped, will do just fine too)
  •  A few handfuls of fresh spinach
  • 1  28 ounce can diced tomatoes in sauce

I mixed these veggies together with a rubber spatula.  I drizzled olive oil over the top and sprinkled on:

  • 1 T. dried basil
  • 1 T. dried parsley
  • 1 t. dried oregano
  • salt, pepper and dried red pepper flakes to taste.

Again I mixed this up and placed it in an oven that was preheated to 400 degrees.  The timer was set to 30 minutes.  On went a pot of water for the pasta.  Then I changed out of my work clothes, and sat down for a few minutes to chat with the family.

When the vegetables were nearly done, frozen tortellini went into the boiling water for about 4 minutes.  The children set the table for dinner.  The sliced loaf of crusty bread was taken to the table.  After draining the pasta and putting it in a large shallow bowl, I poured the hot roasted vegetables over it.  Lastly, I grated some fresh parmesan cheese over it and on to the table it went.

It was a simple meal, and so easy to toss together.  The vegetables imparted what I call “vegetable liquor”, meaning they juiced up a bit while roasting.  The roasted pasta sauce was a snap to make with the oven doing all of the work.  It was a nutritious dinner for a Friday night. Most vegetables work in this recipe except starchy ones (like potatoes), so use this recipe as a base and substitute with what you have in your kitchen.

Toss your favorite veggies together, let them roast in the oven, have a seat and wait for dinner to practically make itself.  Easy, quick, nutritious.  Perfect for a family meal.  Weeknight meals do not have to be grand, time consuming, or fussy.  Remember the true focus of family meals.   Connecting.  Conversation.  Togetherness. Meals can be easy, yummy and nutritious, but more important, a happy social time to reconnect.  Bon appetite!

Salt

12 Jan

I was thrilled to get something new to cook with for Christmas.  I love to try new cooking techniques, new recipes, and new ingredients (remember last fall when I declared pumpkin was the new bacon?  I used it in everything for weeks!).  Things like this really get my creative juices flowing.  I was jazzed!

These were not the kind of salt blocks I was accustomed to growing up in the midwest.  We used to get big white blocks of salt at the grocery store to add to the water softener in a (dark and scary, if my childhood memories serve me right!) corner of the basement.  Chicago and its suburbs had hard water, which made using water a bit less efficient in some cases.  Large salt blocks and a water softener are de rigueur with hard water.  No…the salt blocks I received are different from the salt blocks of my childhood. But I digress.

These Tibetan salt blocks have a lovely patina, are about 1 1/2 to 2 inches thick, and can serve a couple of purposes (foodie snobs like myself expect kitchen stuff to do many jobs).   The Tibetan salt blocks can be used for cooking as well as for a lovely presentation of food.  Since the winter weather is chilly here, I am starting with cooking on my salt.  More to come on serving with them…

I started heating my salt slowly to about 500 degrees over 30 minutes.

I started heating my salt slowly to about 500 degrees over 30 minutes.

I hit the internet.  How, exactly, do you cook with these blocks I wondered.  Well it turned out to be pretty simple.  The blocks can go right onto a stove or grill burner to heat and cook.  So that is what I did.  The salt needs to heat slowly, and get to a temperature of about 500 degrees over the course of about 30 minutes.  Easy enough.

Recipes to cook on salt were surprisingly plentiful.  Everything from steak to scallops can be cooked on them.  But being health minded, I was concerned about the salt content of food cooked on salt.  Turns out I didn’t need to be.  The salt blocks impart little salt during cooking.  Considering the amount of salt in prepared foods, cooking something fresh and salt free on salt is certainly an option!  I discovered that using them occasionally for those of us watching our sodium but not on sodium restricted diets is just fine.

Armed with this information, off I went!  When trying something new, I am cautious with ingredients.  I was not going to start this experiment with an expensive cut of meat or piece of fish.  I began with a small piece of flank steak.  I ordered it freshly cut from my butcher.  When preparing to cook it, I began heating the salt blocks and  sliced the steak into thin strips.  I did not season the meat at all because I wanted the full experience of the salt flavors on the steak.  When the blocks were hot onto the salt it went.

The steak hit the salt and immediately began sizzling.  Family gathered around to witness the fantastic scents that

On to the salt the steak went.  It began sizzling the second it hit the salt!

On to the salt the steak went. It began sizzling the second it hit the salt!

began wafting through the house.  Oooohs and aaahhhhs followed.  It was my Oscar moment (so few and far between for me are these moments that when it happens I preen like a peacock…ridiculous I know!  Damn pride!).  The steak began noticeably browning, and with a preference for medium rare

The meat sizzled and cooked beautifully!

The meat sizzled and cooked beautifully!cooked steak, I flipped the pieces over after only about 30 seconds.  The sizzling continued.

steak, I flipped the pieces over after only about 30 seconds.  The sizzling continued.

I had a large dinner heading to the table, with the steak being simply an accoutrement to the meal.  It was an all inclusive experiment, as everyone at the table got one or two pieces of steak to taste.  The excitement built as the steak was tender to cut.  And to our delight the flavor was outstanding!  It was a two thumbs up night!  The steak was a hit.  Now my question is what to cook next on my salt blocks.  I think it will be sea scallops but I will let you know!

A quick word about serving on these salt blocks.  I found suggestions to serve produce that folks like to salt, such as melon and tomatoes, on the blocks.  You simply slice up a melon, for example, and lay the pieces on the salt block.  The melon will absorb a bit of salt producing a juicy salty sweet hot weather treat.  I can’t wait to try that, but it will have to wait until summer rolls around for that one.  Until then, I am going to continue to experiment cooking with my blocks.  I will keep you posted on my progress!  Bon appetite!

Just Squash it!

30 Oct

It is fall and time to cook up some squash!  And I am not talking about the little summer squash.  I am talking about the big honking fall squash, like acorn squash and my all time fav…spaghetti squash!

Squash is budget friendly, especially this time of year, so it is time to make the most of our food dollars!  Spaghetti squash is pretty big, and there are lots of ways to cook it.  I just plop it into a big soup pot, cover it with water, get it to boiling, toss the lid on, and then figure out what I am going to do with it while it simmers.

Spaghetti squash has a pretty neutral flavor profile, making it perfect to use in a million different ways.  It is packed with nutrition. low in fat, (if you allow it to stay that way) and wonderfully versatile!  Tonight I am making spaghetti squash bake with roasted vegetables.  You need a little time to do this because cooking a big squash cannot be rushed.  So pour a glass of Pinot Noir, and lets figure this out.

As I mentioned, I just boil my squash.  While that squash is simmering, I cut up 2 green zucchini. I had a package of precut mushrooms and some grape tomatoes too.  I placed the veggies on a parchment covered baking sheet, then added the mushrooms and tomatoes.  I doused this with a little olive oil, some vinegar, (true confessions…I love acidic food!), and dusted it with salt, pepper and herb de Provence.  The veggies cooked in a 350 oven for about 30 minutes.

When the veggies were done, so was the squash.  It was out of the water, on the counter, and cut in half cooling.  I spooned out the seeds, much like cleaning out a pumpkin.  Only the flesh remained.  I raked it into strands and put that into a baking dish.  A little tomato sauce went on top.  Then the roasted veggies.  And here is when I got a bit naughty (sorry mom!). I sprinkled it with cheese.  Back into a 350 degree oven it went.

It baked for about 25 minutes, with lightly seasoned chicken breasts in the oven too.  The squash and chicken were ready at the same time.  Dinner was delicious!  Look at my story in pictures.

The strands of spaghetti squash.

The strands of spaghetti squash.

The roasted vegetables!  Yum!

The roasted vegetables! Yum!

spaghetti squab went into a baking dish and was topped with tomato sauce.

spaghetti squab went into a baking dish and was topped with tomato sauce.

Roasted veggies topped the tomato sauce, and cheese was sprinkled to finish it!

Roasted veggies topped the tomato sauce, and cheese was sprinkled to finish it!