Blog Archives

White Beans in Tomato Sauce with Sausage

 

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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.

Friday Recipe Exchange: Black “Forbidden” Rice

Pineapple riceI love rice. It’s a staple in my diet. I especially like brown rice and was very excited when brown jasmine and brown basmati were available at my local store. I make a big batch and refrigerate it for the week. It’s easy to warm it for a simple side. It also makes a quick lunch – heat it up, add some nuts, ponzu sauce, or butter, maybe leftover veggies and yum.

While rice is usually considered a side dish, I love it as a main course. That’s what most of tonight’s recipes are, including the featured recipe, which was inspired by a bag of black rice given to me by a friend. She wasn’t sure what to do with it and thought for sure I would. I didn’t, but had some fun experimenting.

To start off, pictured above is my Pineapple Rice Bowl, the complete dinner menu, recipes and shopping list are here.

Then there is Wash Day Beans and Rice, recipe here.

JeffreyW gives a great review on his Rice Cooker, click here and then uses it to make Fried Rice, recipe here.

What’s on your menu for the weekend? We have great weather right now, but snow is coming. Don’t forget to share your recipes, rice or otherwise, I’m always looking for something new.

Black rice 2a

Tonight’s featured recipe was inspired by a bag of black rice, also know as Emperor or Forbidden Rice, in my pantry. It’s a heritage grain and it has a complex flavor – it’s deep, nutty, savory, earthy. I had never even heard of it, much less tasted it. I cooked up a cup of it and it was love at first bite. But what to pair it with – it easily overwhelmed chicken and pork, and the flavors did not balance with beef. I did use it with some crumbled Spicy Italian sausage and that worked, the balance was right. What I thought it really needed was a citrus or vinegar pairing, some veggies, I wasn’t sure about nuts. Time to experiment.

Limes were on sale this week, so I settled on a citrus vinaigrette and fresh veggies paired with the rice (pictured above) for last night’s dinner and I think it worked out very well.  Walnuts worked well, cashews were overwhelmed by the rice. I served it warm, but it was good cold today.

Black “Forbidden”Rice with Citrus Vinaigrette

  • 1 cup black rice, rinsed
  • 1-3/4 cups water
  • snow peas (or veggie of your choice)
  • tomatoes (grape tomatoes work well)
  • toasted walnuts
  • 1/4 cup fresh limejuice
  • 1 tbsp lemon juice
  • dash of orange juice
  • pinch of lime zest
  • dash of ground ginger
  • 2 tbsp white wine vinegar
  • honey to taste
  • 2 tbsp olive oil

saucepan, serving bowl

In the saucepan, add rice and water. Bring to a boil, cover, reduce heat and let simmer on low until all water is absorbed, about 40 minutes. Fluff with a fork.

Cut snow peas into about four pieces each, half the grape tomatoes, and lightly chop the walnuts. (You’ll notice I had to settle for ripe on the vine tomatoes yesterday – no grapes to be found).

For the vinaigrette, whisk juices, vinegar, ginger and honey together. Drizzle in oil, whisking constantly. Give it a quick taste and add more ginger and honey as desired.

Toss rice and veggie mixture with vinaigrette and serve warm or refrigerate and serve cold.

That’s it for this week. Next week pull out your favorite Super Bowl snack recipes and we’ll focus on those for the recipe exchange. Have a good weekend – TaMara

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Quick Dinner: Vegetable Pasta Toss

And…we’re back. Tonight’s recipe exchange is going to focus on quick and fresh. This is as quick as it gets.

Vegetable Pasta Toss

  • 9 oz pkg linguine
  • 2 tbsp olive oil
  • 1/2 cup diced yellow onion (or 6 green onions, including greens)
  • 1 tsp crushed garlic
  • 8 oz broccoli florets
  • 1 zucchini, cut into 1-inch chunks
  • 1 yellow squash, cut into 1-inch chunks
  • 14 oz can diced tomatoes
  • 1 tsp basil, crushed
  • ½ cup Parmesan cheese, shredded or grated

saucepan, skillet

Cook linguine according to package directions.  While it cooks, heat oil in skillet over medium heat, add onions and saute until translucent. Add  garlic and vegetables, stirring until tender-crisp. Stir in tomatoes, basil and cook until heated through. Drain pasta and add to skillet, tossing well. Top with Parmesan cheese.

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Full Dinner Menu: Hearty Tomato Soup and a Couple of Awesome Grilled Cheese Sandwiches

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Awesome Photo by JeffreyW

This is one of my favorite menus, perfect for a chilly week.

For a different take on grilled cheese, JeffreyW makes Inside Out Grilled Cheese here.

This not your mom’s canned soup or grilled cheese.  These are tasty, hearty and easy to whip up.  And the flax cookies are addictive (I can say this because it’s a friend’s recipe).  On the board tonight:

  1. Hearty Tomato Soup
  2. Totally Awesome Grilled Cheese Sandwiches
  3. Flax Cookies

Hearty Tomato Soup

  • 28 oz canned tomatoes*
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions, including greens
  • 1 tsp basil
  • ¼ tsp oregano
  • salt & pepper to taste
  • 2 cups milk
  • 2 tbsp whole wheat flour

2 quart saucepan

In a blender, mix tomatoes, garlic, carrots, celery & onions. Blend until liquid. In saucepan, combine tomato mixture with spices, heat over medium heat, stirring constantly. Let bubble (don’t let boil or use high heat, it will scorch) for 5 minutes. Add flour to cold milk, blend until smooth, add to soup. Let bubble again, reduce to low heat and let simmer for 15 minutes. Stir occasionally.

* This is the time to use up any left over garden tomatoes, instead of canned. Blend until you have 4 cups of crushed tomatoes.

Totally Awesome Grilled Cheese

For each sandwich:

  • 2 slices whole wheat bread (or favorite firm bread)
  • Enough favorite cheese (Velveeta, cheddar cheese, Monterey Jack, etc.  to cover bread (about 3 slices)
  • Sliced Jalapeños (if you want some heat)
  • 1 large slice of tomato w/dash of salt
  • 1-2 tsp Mayonnaise or Miracle Whip
  • Butter
  • Spray Oil

Spread salad dressing on both slices of bread and add ½ of the cheese to one slice of bread, place tomato & jalapenos on the cheese and top with remaining cheese and the other slice of bread, this keeps bread from getting soggy from the tomato. Lightly butter outside of both sides of the sandwich and grill in skillet sprayed with cooking spray or lightly oiled on medium heat until cheese is melted and bread is toasted. While it is grilling, press down hard with a spatula, “squishing” the sandwich. We don’t know why, but this makes them taste better.  :-)

Flax Cookies

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup oatmeal
  • 1 tsp soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup ground flax
  • 2 cups flour
  • 1 cup chopped almonds

Bowl & cookie sheet

Preheat oven to 350 degrees

Cream butter and sugar, add egg, vanilla and beat well. Combine dry ingredients together and then fold into egg mixture until well blended. Mix in almonds and drop by the spoonful onto the cookie sheet. Bake for 10-12 minutes until golden, don’t let them brown.

Shopping List:

  • 28 oz canned tomatoes or fresh tomatoes (4-6 large)
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions
  • 8 slices whole wheat bread (or favorite firm bread)
  • 8 – 10 oz favorite cheese (Velveeta, cheddar, Monterey Jack, etc)
  • 1- 2 Jalapenos or 2 oz pickled Jalapenos
  • 1 large tomato for slicing
  • Mayonnaise or Miracle Whip
  • 2 sticks + butter
  • 2 eggs
  • 1 cup brown sugar
  • 1/2 cup ground flax

Also: crushed garlic, basil, oregano, pepper, whole wheat flour, unbleached flour, salt, baking powder, baking soda, vanilla, oil spray

Originally posted October 2009

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Food Pr0n – Gyros

DSC_1337 (1600x1060)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.DSC_1336 (1600x1060)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.

Friday Recipe Exchange: What’s in the Pantry?

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The sun is peaking through the clouds after two days of excellent rain. A little thunder, a steady drizzle and snow in the mountains, perfect Colorado fall.

Tonight’s recipe exchange was prompted by a friend of mine who recently lost her husband. I was working at her house and she asked me to come into the kitchen and began going through her pantry, freezer and refrigerator and filling a bag for me with things she didn’t think she’d be able to use. She doesn’t really like to cook much and cooking for one can be a challenge. That’s when I had an idea. I asked her if I could come over every once in a while and cook for her and use up a lot of these amazing ingredients. Her husband was a bit of gourmet, so the whole kitchen is filled with mouth-watering things.

What sold her on the idea was my desire to just pop in, look around the kitchen and come up with something on the spot based on what ingredients sparked my imagination. She thought that sounded like fun and I agree. One of the things I’m really looking forward to is using the black rice. I’ve never cooked with it before.

So for tonight, I went looking through my recipe files to find the ones that started out as a “whatever is in the pantry” meals. They are rarely the same thing twice, but I put the basics in a recipe.

Here are a few:

Pineapple and Bacon Fried Rice is one of the reasons I keep Ponzu Sauce on hand. Click here for that recipe and click here to see all of JeffreyW’s photos and recipes for a variety of fried rice dishes (including the one pictured above).

Pasta is always a great base for a quick dinner.  Here is my Pasta Rustica, (basic recipe here), that can include any number of items from your vegetable drawer or freezer.

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Of course JeffreyW has a great photo of Beef and Broccoli. Yum.

Spicy Beef and Broccoli (click here) is one of my favorite dinners to make with sirloin. And it’s great if you forgot to take the meat out to thaw until late. There is also a full menu, recipes and shopping list at that link.

I thought I hated vegetables, until I had Stir Fried Vegetables in a Bread Bowl, (recipe here) at a local restaurant. Quick and easy, serve over rice or noodles if your basket weaving skills are minimal (that would be me).

Finally, the weekly dinner menu starts with a basic recipe that you can jazz up with whatever you have on hand, Beef Vegetable Soup and Apple Pumpkin Butter. Menu, recipes and shopping list are here.

What are your go-to “raid the pantry” meals? Are there ingredients you always keep on hand for quick dinners? What’s on the menu for the weekend? I’m not sure there will be a recipe exchange next week, I’m hosting a dinner. Stay tuned…

For tonight’s featured recipe, I kept it as simple as it gets. If you can’t find pineapple salsa, JeffreyW has a recipe for it.

Frijoles Ananás

  • 2-15 oz cans pinto beans, drained and rinsed
  • 16 oz pineapple salsa
  • 1 tsp to 1 tbsp chili powder (start with 1 tsp and add more to taste)
  • 1/4  tsp to 1 tsp cayenne pepper (start with 1/4 tsp and add more to taste)
  • 1/4 cup chopped cilantro

To serve:

  • 8 oz shredded cheddar
  • 6 to 8 taco size tortillas, warmed

saucepan

Add beans, salsa and spices to a saucepan, bring to a low boil for 1 minute, reduce heat and let simmer 10 minutes, add cilantro and simmer for 5 additional minutes. Serve with cheese and tortillas.

If you want to make it a one-pot meal, add corn or cubed zucchini to the mix for a complete dinner. Serves 4 generously.

That’s it for this week. Have a great weekend – TaMara

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Really Quick Dinners: Pasta Rustica

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.

Pasta Rustica

  • 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.



 

Dinner Menu: Pasta with Marinated Vegetables and Bruschetta

Photo courtesy FoodNetwork

Photo courtesy FoodNetwork

Just finished giving the Beast a bath. He hasn’t been in the tub all summer because he loves sprinklers, his pool and my neighbor hosing him down. The first thing I noticed: he’s grown. I’ll post pictures later.

Keeping in the vegetarian theme, here is this week’s dinner menu.

On the board:

  1. Pasta w/ Marinated Vegetables
  2. Tomato & Olive Oil Bruschetta
  3. Grapes

Pasta w/Marinated Vegetables

  • 10 oz Rotini pasta
  • 1 tray ice cubes
  • 1 tbsp olive oil
  • 1 small eggplant, peeled & chopped
  • 4 mushrooms, sliced
  • 2 zucchini, sliced
  • 10 to 12 cherry or grape tomatoes, halved
  • 6 oz jar marinated artichoke hearts
  • 1 red onion, sliced in rings
  • 2 oz black olives
  • 2 oz grated parmesan

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 oz fresh basil, minced
  • 1 tsp minced oregano leaves
  • 1 to 2 tsp crushed garlic
  • Salt & pepper to taste

Saucepan, skillet, bowl, serving bowl

Mix together dressing and refrigerate. In saucepan, cook pasta according to package directions, drain, rinse in cold water and toss with ice cubes. Set aside and let cubes melt. While pasta is cooking, in skillet, heat oil and sauté eggplant, mushrooms and zucchini until tender. Remove and cool in refrigerator while preparing remaining vegetables. In bowl, toss all vegetables with dressing. Remove any un-melted ice cubes from pasta, and toss with vegetables, refrigerate 10 minutes. Add cheese.

Tomato & Olive Oil Bruschetta

  • 1 loaf Italian bread, sliced in half lengthwise
  • 2 tbsp olive oil (more if needed)
  • 2 tsp crushed garlic
  • 4 basil leaves, chopped
  • 2 Roma tomatoes, sliced
  • 3 green onions, chopped

baking sheet and bowl

Gently toss 1 tbsp of olive oil, 1 tsp crushed garlic, basil, tomatoes and green onions and set aside. Mix togethere 1 tbsp oil and 1 tsp garlic. Spread on sliced sides of bread. Broil bread until golden brown on top (watch carefully). Layer tomato mixture on each half of the bread and then slice each half into quarters or eighths.

Shopping List:

  • 10 oz Rotini pasta
  • 1 small eggplant
  • 4 mushrooms
  • 2 zucchini
  • 10 to 12 cherry or grape tomatoes
  • 6 oz jar marinated artichoke hearts
  • 1 red onion
  • 1 loaf Italian bread
  • Large bunch of basil
  • Small bunch oregano
  • 2 Roma tomatoes
  • 3 green onions
  • Grapes or any in season fruit

Also: crushed garlic, olive oil, red wine vinegar

 

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Friday Recipe Exchange: Garden Bounty

N1106NIWO126.JPG Eddie Running Wolf of Boulder is carving figures with a Northern Arapaho theme out of the remaining stumps and trees along Niwot Road. The town of Niwot has commissioned him to do the work. For a video of the project, go to www.dailycamera.com. Cliff Grassmick / November 5, 2009

Carving by Eddie Running Wolf of Boulder, Photo from Times-Call

I am completely slammed again this week. Though I am hoping to escape early today and head out to Chainsaws and Chuckwagons to see some of the artists. We take our old tree stump carving very seriously here. Since I didn’t have time to cook this week, I decided to raid JeffreyW’s recipes and photos.

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Let’s start with his Stuffed Anaheim Peppers, pictured above and recipe here

Then there is his Homemade Sauerkraut, for instructions click here.

I bought ribs on sale and am going to make my slow-cooker Polynesian Ribs this weekend, the complete dinner menu and recipes are here. Even if I can’t find time to cook, these are easy and quick.

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JeffreyW took some of his garden harvest and made a fresh batch of Hot Giardiniera last weekclick here.

Have any recipes to share using fresh from the garden bounty? What’s your recipe for fun this holiday weekend? Cooking up anything special?

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I picked two featured recipes tonight, both taking advantage of fresh garden veggies and herbs, like JeffreyW’s lush basil, above. They are simple and quick to make, so you can get back outside to take advantage of the last unofficial weekend of summer.

Pasta w/Fresh Basil

  • 10 oz bow-tie pasta
  • 3 tbsp olive oil
  • 1 bunch basil (1 loose cup)
  • 2 tomatoes, chopped
  • ¼ cup grated parmesan

saucepan

Cook pasta in saucepan according to package directions.  Drain well.  In saucepan, heat oil, basil, tomatoes and sauté for 1 minute, add pasta and toss with cheese.  Serve immediately.

Collard Greens w/ Bacon

  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt & pepper to taste

skillet, saucepan, steamer

Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.

Aren’t JeffreyW’s photos fun? I’m so lucky he came on board years ago. That’s it for this week. Have a safe and fun holiday weekend.  – TaMara

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Do You Know What Happens to Tomatoes at High Altitude (and a Peach Cobbler Recipe)

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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:

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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:

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Peach Cobbler

  • 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…..



 

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