Scrolling through my recipes looking for ones I pulled together by rummaging around the pantry, freezer and refrigerator and came up with this one. Quick, easy and versatile.
- 9 oz pkg. fresh linguine pasta
- 4 Roma tomatoes
- 1 green or red pepper
- 4 green onions
- ½ tbsp crushed garlic
- 2 tsp dried basil
- ½ cup olive oil
- Optional: ¼ lb sliced pepperoni or ¼ lb cubed turkey
saucepan, large skillet
Fill saucepan with water and bring to a boil.
Chop tomatoes, pepper and green onions (use greens and whites). Heat oil in skillet, add onions, garlic and pepper, sauté until onions are golden, careful not to let garlic burn. Add pepperoni and turkey. Let simmer on medium to low medium heat.
Add pasta to water while ingredients simmer in skillet. Cook according to pkg. instructions.
Once pasta is al dente, add tomatoes to skillet, sauté 1-2 minutes. Using a slotted spoon or pasta spoon, transfer pasta to skillet, letting most of the water drain before transferring. There should be just enough water on the pasta to create a nice sauce. If it seems too dry, add a few spoonfuls of the pasta water. Stir and serve with grated Parmesan.
Today sucked. I mean really and truly sucked.
But in other news, there’s water on Mars and the Blood Moon did not bring on the apocalypse and in the words of Scarlett O’Hara, tomorrow is another day.
I have a bunch of nice vegetarian sides and main dishes piled up in my to post file, so I thought this week would be a good time to focus on a few. Farm stands are still going strong, the weather can’t decide if it’s grilling or soup weather, this seemed like a safe bet.
Asian Pear and Grape Cabbage Salad
- 1/4 cup apple cider vinegar
- 1 tsp spicy brown mustard
- 1 tbsp maple syrup
- 1/4 cup olive oil
- salt and pepper to taste
Whisk together all the ingredients, except oil, slowly whisk in oil to create vinaigrette. Taste and adjust seasonings as desired.
- 1/2 head of red cabbage
- 1/2 head Savoy cabbage
- 1 Asian pear, halved, cored and sliced into thin strips
- 1 Red Anjour pear, halved, cored and sliced into thin strips
- 1 cup seedless red grapes, halved
- 1 cup seedless green grapes, halved
- 1/2 cup toasted walnut or almond pieces
Cut each cabbage in half to create two wedges, remove core and slice crosswise into thin shreds, toss with pears, grapes and nuts. Drizzle with vinaigrette and toss thoroughly. Let set for 10 minutes and serve.
We have a couple of grape tomato bushes out back and they have been churning out tomatoes by the score. I went out this morning and picked a half bucketful and there were that many on the ground. I went looking for a roasting recipe and Martha Stewart came through for me.I used more olive oil than required, probably, and had a lot of fresh thyme. These took longer than a hour and I bumped the temp up to 400 or so before I got much in the way of a color change. I stirred them once and returned them to the oven.We ate some of them with angel hair pasta for lunch. My basil has gone to seed but I did find a few bright green new leaves that looked tender. The portion of the tomatoes I used for the dish had a tablespoon or two of butter stirred in. Pretty good stuff, not sure what to do with the rest of the tomatoes, I picked enough to fill that pan three times, the last batch is in the oven as I write this.
I’ve had a spaghetti sandwich before so this isn’t breaking any new ground, but the caprese style toppings puts this one right over the top. I have a sad that my homemade mozzarella didn’t melt well but maybe the next batch will do better. When I went to the patio to pluck a few basil leaves for the chiffonade I found and destroyed three Japanese beetles. Those damn things infested one of Mrs J’s potted rose bushes and it’s just now coming out of that insult. Anyway, I filled the roll and drizzled on some good olive oil and then popped it into the toaster oven, adding the basil at table with fresh ground pepper and salt.
We decided to do pork chops today and were set to do the cream of mushroom soup thing with them but couldn’t quite picture the gravy on the couscous we had picked out for a side. We opted to dump in two cans of tomato bits with green chilies after the chops browned in olive oil, added a chopped Vidalia onion, covered it, and set it asimmer. We had some frozen, ripe Anaheim peppers and thawed those enough to split and remove the seeds and membranes and tossed them in with the chops. When they had cooked down a little they were pureed in a blender with a little oil and garlic. The puree was pressed through a sieve and the liquid added back to the pan. Mrs J noticed some brown mushrooms that were nearing their use by date so in they went, too.One of Mrs J coworkers gifted her a couple of squash and they didn’t go to waste. They marinated in oil and balsamic vinegar and were grilled right before the meal was plated. Delicious!
I have been so busy, I’ve barely been in my kitchen to eat, much less cook, and I’m holding onto several items to post, which hopefully I’ll get to eventually. But until then, once again Joshua D comes to the rescue with another recipe. Thanks Joshua!!!
This is an oldddd dust-off recipe from the long-forgotten files! It’s inspired by a restaurant in Spokane, Washington called Niko’s that serves great Greek food. If you’re one of those unfortunates for whom cilantro tastes like soap, just use Italian parsley. The effect won’t be the same, but I understand the why. This can also be spiced up with a chile if desired.
- 1 can garbanzo beans, drained
- Juice of 2 limes
- 1 tbsp sesame seeds
- 2 cloves garlic
- 1/2 bunch cilantro
- 1/2 cup olive oil
Break up beans in the food processor. Add in lime juice, sesame seeds, garlic, and cilantro. Blend until well-ground. Pour in olive oil slowly through the feeding tube until it’s the consistency you want. A wonderfully different take on a Mediterranean classic!
Joshua De Mers