Not much to this one, I opened two cans of cannellini beans and a can of San Marzano tomatoes and dumped them into a pot in which I had browned some Italian sausages and sweated a diced onion in a little olive oil. I removed the sausages after they had cooked in the sauce for a while and sliced them, in the photo they have just been returned to the pot.
I was pretty sure there was an actual recipe for this dish. A search for white beans + tomatoes + sausage + recipe found several. I noted that this recipe called for sage as a seasoning so I added some rubbed sage. I already had bay leaves and some marjoram and dried basil and the garlic in mine.
I was tempted to use the entire 16 inch tannour loaf as a single gyro but better sense prevailed. (Note: That photo is of a typical tannour oven of a design thousands of years old, my loaf was made by more modern methods.) This one uses 1/4 of the loaf. Note the cunningly deployed mint stem used as a toothpick. LOL I think about buying some foil/paper wraps that street vendors use to hold one together. Every time I make these things and try to get a photo I am reminded that I have yet to do so.The slices of lamb/beef meatloaf are about the best that you can do at home, a serious gyro vendor will have a vertical rotisserie going. There are recipes all over the web for the meatloaf: I’ve used Alton Brown’s recipe to good effect. His uses all lamb, I’ve gone half and half with ground beef and added a few more spices – cinnamon and allspice. I add dill to his tzatziki sauce but mint works.
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.
Bustling. Things have been bustling. House hunting has heated up. Looked at two last week, one was a 110 years old. I was really drawn to it, but in the end, despite it being a solid, beautifully built home, there were too many check marks in the cons column. So the search continues.
A quick trip to visit family gave Bixby four days of fun and just a bit of overwhelm, which I’ll detail more in a dedicated Bixby post later in the week. Since we’ve been home, he’s been a total…brat. Somehow all our training has gone out the window.
My brother sent me home with a trunk full of fresh vegetables. But do you know what happens to very ripe tomatoes as you climb from sea level to 5280 feet? Yup, they burst. I was able to salvage one for slicing, but the rest I turned into Fresh Salsa tonight. Which was a good thing, since I’m already 3/4 of the way through the jar he sent home with me.
I was a little disappointed because I was hoping to use these beautiful tomatoes to make this:
Doesn’t that look amazing? Basically a Caprese Sandwich. Mouth watering just looking at it. I may have to get some fresh mozzarella tomorrow and make a caprese salad.
Before I left on my trip, I filled my car with as many fresh Palisade peaches as I could fit around Great Dane stuff and my stuff. Before I left, my mom said she was going to use the few that were left to make a peach cobbler. I missed out on that, but yum. I’m sure it was delicious. Recipe below:
- 4 tbsp butter, melted
- 1 cup flour
- ¼ cup sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¼ cup milk
- 1 egg
- 16 oz fresh peaches, peeled, pitted and sliced
- 1 tbsp sugar
8X8 baking dish, bowl
In 350° oven, melt butter in baking dish. In bowl, sift together flour, ¼ cup sugar, baking powder & salt. Add milk & egg, whisk to form a smooth batter. Pour into baking dish (don’t stir butter in). Scatter fruit evenly over the top of the batter and sprinkle with 1 tbsp sugar. Bake for 50 to 60 minutes until fruit bubbles and batter is golden brown.
I’m hoping for a quieter week this week, to catch up on a few things and hopefully see a few more houses. Dinner menu and Bixby Diary later in the week. Until then…..