Tag Archives: tomatoes

Pita Pizzas

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These were really easy to make and healthy, too!

Ingredients:

4 whole wheat pitas, cut in half and split

1 shallot, thinly sliced

2 cloves garlic, minced

1/2 bag baby spinach

1/2 c. marinara sauce

Shredded mozzarella cheese

2 Roma tomatoes, thinly sliced

Directions:

Preheat the broiler. Place the pita halves on a baking sheet. Brush them with some olive oil. Broil them for a couple minutes until they start to crisp.

In the meantime, sauté the shallots and shallot in some olive oil. Add the spinach and cook until wilted. Season with salt and pepper.

Remove the pitas from the oven. Top with the marinara sauce. Add the spinach mixture. Top with some cheese and finish with the tomatoes. Add salt & pepper to taste.

Return them to the oven and broil until the cheese melts, being careful not to burn them.

Left over Delight: Lamb Curry

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Being that we had almost half a leg of lamb left over from Easter, and being sick of eating lamb sandwiches, I decided to turn it into something completely different. This lamb curry was absolutely delicious and such a nice way to use left overs. I’m sure it would be good with a left over roast, too!

Ingredients:

2 c. cooked lamb, cut into tiny chunks

2 T. butter

1/2 onion

2 cloves garlic

1 T. minced ginger

2 T. curry powder

1/4 t. dried thyme

1 c. chicken broth

2 Roma tomatoes, chopped

1/4 c. tomato sauce

1/2 bag chopped spinach

Directions:

In a food processor, puree the onion, garlic and ginger.

Heat the butter in a frying pan. Add the pureed onion mixture and cook, not letting it brown.

Add the curry powder and thyme a cook for about 1 minutes.

Stir in the chicken broth and tomatoes and simmer for a couple of minutes.

Season this with salt and pepper to taste.

Add in the lamb and the spinach. Cover and cook until the spinach has wilted and the lamb is warmed up. Add some more water or broth if the sauce gets too dry.

Serve over rice.

Stuffed Peppers

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This recipe would work with any pepper – I just happened to use poblanos for something different.

Ingredients:

4 medium poblanos

2 tomatoes, diced

1/2 onion, diced

1 T. minced garlic

1 t. dried oregano

1 t. cumin

2 c. cooked chicken, diced or shredded

1 c. shredded mozzarella

1/4 c. chopped cilantro

1/2 c. shredded Mexican cheese

Directions:

Cut the top off the poblanos and pull out the seed pod. Slice it down the middle.

Preheat the oven to 400. Line a baking dish with aluminum foil and brush with oil.

Cook the poblanos in the oven until slightly soft. Pull out and set aside.

Saute the onion in some olive oil. Add the tomatoes, garlic, and seasonings. Saute until the liquid has evaporated.

Meanwhile combine the chicken with the mozzarella cheese.

Add the tomato mixture to the chicken and mix well.

Fill each poblano with the chicken mixture. Place them on the baking sheet.

Cook for about 20 minutes until they are very soft and slightly charred.

Remove from the oven and top with the Mexican cheese. Broil it for about 2 minutes until  the cheese is melted.

 

Roasted Carrot & Tomato Basil Soup

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This is perfect for a cold winter’s day – the flavors are sweet and subtle. Serve it with some crunchy French bread!

Ingredients:

1 large onion, thinly sliced

2 lb. plum tomatoes, halved lengthwise

1 lb. carrots, peeled and cut into 1/2 inch rounds

2 whole garlic heads

Water

Milk

Fresh basil, thinly sliced

Directions:

Preheat the oven to 400. Cut off the head of the garlic heads and drizzle with olive oil. Place them in an oven proof dish and cover tightly. Place them in the oven for about 50 minutes.

Place the rest of the vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast them for about 50 minutes, turning them a few times, until they are soft and brown.

Squeeze out the garlic and place it in a saucepan. Add the rest of the vegetables. Add 2 cups of water. Using an immersion blender, blend everything together. Cook until hot. Add the milk as needed until you reach the desired consistency. Season with more salt and pepper to taste. Simmer for about 10 minutes. Add in the basil and mix altogether.

Garlic Chicken & Spaghetti Squash

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Cutting the squash was the hardest part of this recipe, but I found a way that saved my fingers from getting cut off! This recipe also works with just the chicken breasts, and no squash. The chicken is very flavorful!

Ingredients:

1 spaghetti squash

1 lb. thin cut chicken breasts, pounded thin

6 roma or San Marzano tomatoes, chopped

5 cloves of garlic, chopped

Handful of chopped olives

1/4 c. butter

Fresh basil, chopped

Salt & pepper to taste

Parmesan cheese, grated

Directions:

Preheat the oven to 375.

Score the spaghetti squash lengthwise all the way around, making sure you puncture holes into the center. Microwave for about 6 minutes.

Cut off the ends of the squash. Cut the squash along the score lines (it will be a lot easier to cut it now after microwaving). Remove the threads and seeds inside. Brush the insides with olive oil and place, cut side down, on a foil line baking sheet.

Bake in the oven for about 45 minutes.

Meanwhile, heat some oil in a frying pan. Season the chicken breasts with salt and pepper and place in the frying pan. Cook for about 3 minutes on each side. Remove and keep warm.

Add the tomatoes to the pan. Simmer on low for about 30 minutes. Season with salt and pepper.

Add the garlic, butter and olives to the tomatoes. Cook for a few minutes until the garlic is fragrant. Add back the chicken breasts and cook for a few minutes. Turn off the heat and add the basil leaves. Keep it all covered until the squash is ready and plated.

When the squash is done, take it out of the oven and being really careful, shred the inside with a fork, pulling out all the “spaghetti” strings. Plate it and sprinkle with parmesan cheese. Top with the chicken breasts and sauce.

Stuffed Chicken Breasts

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Anything with prosciutto inspires me!

Ingredients:

2 boneless chicken breasts, butterflied

1 T. minced parsley

1 T. minced rosemary

2 cloves garlic, minced

Prosciutto slices

White wine

Arugula

1 tomato, seeded and peeled and chopped

Lemon juice

Thyme sprigs

Directions:

Mix together parsley, rosemary, and garlic in a bowl. Salt and pepper the chicken breasts. Spread the herb mixture evenly over one side of the breasts.

Top with prosciutto slices.

Roll up and secure with pins.

Heat the olive oil in a pan. Add the chicken breasts and cook, turning often to brown it well.

Add a splash of white wine and reduce.

Remove to plate and keep warm.

In the same pan, add some minced garlic. Saute until golden. Add the arugula and cook until wilted.

In the meantime, combine the tomato with the lemon juice and salt.

Plate the arugula. Slice the chicken breasts into 1/2 inch slices. Arrange the slices on top of the arugula. Top with the tomatoes and drizzle any pan drippings over everything.

 

Shrimp Salad

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This is an excellent summertime salad, but the prep is a little time consuming. I would recommend a mini chop-chop to chop up all the vegetables – it saves a ton of time. Also, in case you’re not going to eat the entire salad and you’re hoping for some left overs, don’t combine all the ingredients – I kept the shrimp, dressing, and croutons separated from the vegetables and only mixed them together when I was ready to eat that particular portion.

Ingredients:

2 lb. uncooked shrimp, peeled and deveined

5 garlic cloves

2 red peppers

4 ripe tomatoes

1 cucumber, peeled and seeded

1 green pepper

1/2 red onion

6 slices rustic bread, crust temoved and cut into cubes

Salad dressing: I use olive oil, vinegar and some Dijon mustard, but you can use whatever you like.

Directions:

Put a pot of water on the stove and bring to a boil. Add some spices, lemon juice and peppercorns to the pot. Boil for a few minutes. Add the shrimp and boil for about 2 minutes. Remove the shrimp and plunge into an ice bath. Drain them, cut them in half, cover them and set aside in the refrigerator until ready to serve.

Place 3 cloves of garlic into a food processor. Add one bell pepper and one tomato. Pulse until a paste forms. Pour into a large serving bowl.

Mince the remaining 2 cloves of garlic and set aside for the croutons.

Chop up the tomatoes with the chop chop and put them in a separate bowl. Sprinkle them with some salt and let them sit for a bit. Drain them of any excess liquid. Add them to the pureed vegetables in the serving bowl.

Chop up the remaining red peppers, the green pepper, the onion and the cucumber with the mini chop chop. Add to the pureed vegetables in the serving bowl. Add some salt, pepper, garlic powder and onion powder. Mix all together.

In a saucepan, heat some oil. Add the remaining 2 cloves of minced garlic. Add the bread cubes and cook until the bread is crispy and toasted on all sides. Sprinkle some salt over the top.

When ready to serve, combine the vegetables, shrimp, dressing and croutons in a plate. Drizzle some more olive oil if desired.