Friday Dinner Music: Kill of the Night, Gin Wigmore

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Friday Recipe Exchange: What To Do With All Those Tomatoes

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It seems everyone but at my house has a garden full of tomatoes. That’s okay, I know where all the good farm stands are located. What to do with all those tomatoes then becomes the question. Tonight’s recipe exchange will give you a few ideas.

First, let’s get this out of the way, Bixby’s weekly update is hereBixby 8 19 14

Now for the recipes:

JeffreyW takes some of his harvest and Oven Dries Tomatoes, here and here.

You can then use those dried tomatoes in place of sun-dried tomatoes in this Roasted Green Beans, with Tomatoes and Feta, here.

I love soups and while the weather is still hot, Cold Cucumber and Tomato Soup is a perfect way to use some of the garden’s bounty, recipe here.

Tired of tomatoes? This week’s dinner menu of Seared Ginger Tuna with Mint-Papaya-Pineapple Salsa has not a hint of tomato.

What’s on your menu this weekend? Anything good cookin’ in your kitchen?

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For tonight’s featured recipe, I’ve adapted JefferyW’s recipe for his sauteed cherry tomatoes and pasta, pictured above.

Pasta Tossed with Fresh Tomatoes and Basil

  • 10 oz  favorite pasta, cook according to pkg directions, drain (don’t dry) and reserve water
  • 16 oz (or more) cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 cup fresh basil, packed,  reserve a few leaves for garnish
  • 2 tbsp tomato paste
  • Fresh grated Parmesan or Asiago cheese

Skillet

Heat oil in skillet, sauté onions until translucent, add minced garlic, cook for about another minute and then add tomatoes and cook for about 10 minutes, add tomato paste and basil. Stir and let simmer additional 5 minutes, ladle in some pasta water if needed for the desired consistency. Toss with pasta and top with cheese before serving.

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Life According To Bixby: Squirt Bottles

Bixby Life and the Squirt Bottle

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Weekly Dinner Menu: Seared Ginger Tuna with Mint-Papaya-Pineapple Salsa

I love tuna steaks. I live in a land-locked state. This is when it’s good to have a relationship with your butcher, because he’ll let you know when some really good tuna arrives.  I don’t make this every often, but enjoy it when I do. It very simple. I’ve also grilled it instead of pan-searing, which adds a depth of flavor. Remember to preheat the grill and oil the grate well before placing steaks on to cook.

On the board tonight:

  1. Seared Ginger Tuna
  2. Rice*
  3. Mint-Papaya-Pineapple Salsa
  4. Tossed Salad
  5. Sliced Apples w/Caramel dipping sauce

Seared Ginger Tuna

  • 4-4oz tuna steaks
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce
  • 1 tbsp fresh minced ginger, or 2 tsp dried
  • 2 green onions, chopped
  • salt & pepper to taste

skillet

Heat oil in skillet over medium high heat. While pan is preheating, rub tuna with 1 tbsp lemon juice, season with a little salt & pepper. Cook tuna for 1-2 minutes on each side, depending on thickness, and remove from pan. This will cook it rare (it will be cool pink in the center). Remove and place on serving platter. Turn heat down to medium and add remaining lemon juice & the rest of ingredients to pan and cook for 1 minute.  Season with salt and pepper. Pour over tuna and serve immediately.  Serves 4

Mint-Papaya-Pineapple Salsa

  • 1 papaya, cut in small cubes
  • 8 oz pineapple chunks, canned or fresh
  • 1 cup fresh mint – chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • chili pepper flakes to taste

serving bowl

Combine all & stir well.  I know it’s called salsa, but it’s a nice fruity side, or serve it over the rice. Serves 4

*Rice:  Change things up a bit and try a different style of rice – Jasmine, Aborio, Basmati or Brown rice, each one brings its own flavors.

Shopping List:

  • 1 lb tuna steaks
  • 1 small fresh ginger root
  • 2 green onions
  • 1 small white or yellow onion
  • 1 papaya
  • 8 oz pineapple chunks, canned or fresh
  • 1 bunch fresh mint (enough for 1 cup)
  • 1 oz white wine vinegar
  • 1 cup rice
  • Salad fixings of your choice
  • 4 apples
  • Caramel Dip

Also: olive oil, lemon juice, soy sauce, chili pepper flakes

Originally posted September 2009

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Vodka Sauce

Living as we do in the remote wilderness of Southern Illinois the latest food fad filters down to us a few years behind most everyone else.  Not sure how long this sauce has been a thing but I’ve been seeing it here and there lately and gave it a try tonight.  Most recipes use peeled tomatoes but I had a bunch more of those little cherry toms and there is no way I’m peeling them.  I went looking for an easy recipe.DSC_8936 [1600x1060]I have a bunch of fresh thyme leaves in this, and a good bit of fresh basil.  Not sure why the directions call for cooking down the vodka with just the onions and garlic in the pan, most of the recipes I looked at mention using the alcohol to bring out flavors from the tomatoes that water and oil can’t touch.  I cooked the cherries down a bit and then added the vodka.  As the sauce thickened I added some white wine, too.  This recipe didn’t mention cheese but I mixed in a cup of grated Romano right before the cream.  I wish I could say this stuff was really delicious and I can’t wait to do it again but it was just OK.  I sure won’t be using unpeeled tomatoes in any more of it. DSC_8943 (1600x1060)The salad was nice. This has blue cheese dressing and some crumbled blue cheese.

Tidbits

DSC_8890 (1600x1060)Don’t try to do this at home!  We browsed around at the local Amish run store the other day and finally picked up a squeeze tube of pie filling after seeing them there every time we went.  They have several different flavors, we took home the cherry:DSC_8933 (1600x1060)There are little chips of fruit in there but nothing the size of a whole or even half cherry.  There are 2 lbs. of it in the tube, not sure what the volume is but I think it’s plenty for at least one 9″ pie.  We didn’t buy it for that, though, because the squeezable nature of it is perfect for fried pies.  Alas, we discovered that those prepared crusts from the store are just not very good for that.  They tasted good but they were so fragile they were impossible to hold without coming apart.  Looks like it’ll be back to Mrs J’s Famous Fried Pies crust recipe to use up the remainder.Screenshot (5) (1600x1060)Yay me!  Alas, the thrill of turning over another million views is tempered somewhat by a new method for counting that Flickr.com is using.  I’m not sure what the new scheme is but it has drawn much comment from the user community.DSC_8864 (1600x1060)Hard to beat a nice ribeye.  Grilled sweet corn is another one of those things that we’ve been doing that is relatively new for us.  Mostly we just boiled it.  I’ve always buttered and salted mine but I’ve been going with other seasonings lately.  Old Bay is very good on it, tonight I used some of Olde Thomson’s tex-mex blend of seasonings.DSC_4841 (1600x1060)Mrs J spotted this fellow on her Coleus, down in the shade of a crabapple tree.  I scrambled down there with the camera and got a few decent pictures.  Mantises are one of my favorite insects.  They don’t show much fear of the camera but you can make them pay some attention:DSC_4842 (1600x1060)

The Bixby Diaries: Week One

Bixby 8 19 14

The Bixby Diaries

Week 1

8.12: What an adventure. Woke up in the morning curled up with my brothers and sisters – some are half-siblings, but we don’t differentiate in the litter. By that night, I was curled up in the arms of my person after a long day of everything being new.

8.13: Discovered my bark at 6:15 am. My person and her strange furry companions don’t seem as excited as I am. Conquered working in an office.  Work is boring. Went for my weigh-in, I’m a svelte 22.2 lbs.  Napped.

Working hard from the boss' chair.

Working hard from the boss’ chair.

8.14:  Mastered the scary, open back stairs at 6 am. On the first try. I’m a rock star. Or, so my person says. Napped.

8.15:  Spent the day trying to win over the strange, furry companions. Learn they are called cats. They look soft, but they have sharp feet. Kinda cranky, too. Napped.

Napping

8.16: Making progress with cats. Being a perfect gentleman…well at least I try. Napped.

Bixby and Emma

8.17: Rough day. Spent it being yelled at and put in time out. Sigh. Being a puppy is hard. But, got a cat to play untie-the-bow with me. So day wasn’t a total bust. Also, napped.

Bixby Bench

8.18: Rockin’ the potty training. Bark at door, go outside and potty. My person learned very quickly. Now who is the rock star? Oh, yeah, and I napped.

More Napping

8.19: Played in the park. Filled with great smells. Made my weekly weigh in.  24.4 lbs of muscle, baby! Been a long week filled with lots of adventures. Nap time.

Bixby Park

See you next week! – Bixby

 

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Making Progress

 

Let's play string Final

A game of string is irresistible.

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Slow-Cooker Tangy Pot Roast

Marinated Pot Roast Final

New puppy or not, gotta eat. Chuck roasts were on sale this week, so I bought a five pound one, cut in half and marinated one half and froze the other. I threw the corn in the slow-cooker during the last 15 minutes an it was perfectly steamed.

Recipe is here: Tangy Pot Roast

Kitchen Fun

DSC_8900 (1600x1060)While we were at the store yesterday looking for cake ingredients we went ahead and bought some ground beef for a couple of quick burgers.  Hard to beat burgers grilled over a flame.  There was a fair amount of beef leftover so we bounced a few ideas around.  Mrs J mentioned sloppy joes and that sounded pretty good.  I went to the patio to grab some sweet peppers to go into the dish and brought in a few.  As I was breaking them down I thought it a waste to let those cute little peppers go unstuffed.DSC_8914 (1600x1060)Before long I had them filled with a mix of taco seasoned beef and nacho cheese sauce and topped with shredded cheddar and Monterey jack.  They went into a 350 oven for about 15 to 20 minutes.DSC_8916 (1600x1060)We had settled on a Nacho centered meal by this time what with the ground beef seasonings and cheeses already to hand.  We needed another dish to round out the menu, Mrs J suggested making more of the black bean and corn salsa:DSC_8925 (1600x1060)We have cherry tomatoes ripe again so they went in, as did 3 ears of sweet corn with the kernels shaved off the cob.  There are several varieties of peppers chopped up in there, a few green onions, a can of rinsed black beans, salt, black pepper, and a dash of lime juice in with a rice vinegar dressing.  It’s pretty good.DSC_8921 (1600x1060)Everything came together nicely on a platter.  I piled the chips on a toaster oven tray and sprinkled them with a good handful of the shredded cheeses and then popped it into the toaster oven under the broiler to melt the cheeses.  The whole pile slid right onto the platter and then I really piled on the extras:  the taco seasoned beef, some of that corn salsa, sliced jalapenos, nacho cheese sauce, sour cream, guacamole, New Mexico green chili salsa, more green onions, and a good grind of dried chili seasonings.

Enjoy!DSC_8923 (1600x1060)

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