Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Monday, May 19, 2014
Gluten Free Sun Dried Tomato Focaccia Bread
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| Today's new recipe? Gluten-free sun-dried tomato bread. |
A Focaccia To Love
Moving season is upon us. Yes, Los Angeles has a moving season. Southern Californians do not like to move in cold weather- in other words, when the mercury dips below the 60º mark. 58 degrees? It's time for UGGs and cocoa and ordering in. Not for hoisting sofas up or down a flight of stairs. Are you crazy?
And yes. We are moving. Come June 1st or thereabouts we are joining the migrating, apartment swapping masses. We are weeding through the promises that bloom on Craigslist (a veritable bouquet of alluring superlatives). Amazing! Gorgeous! Light and bright! And the ever popular- HUGE! This whole searching (and so far, not finding) process inevitably makes me insanely hungry for bread. Not store bought bread. Freshly baked warm from the oven bread. The kind of rustic, crusty loaf that conjures the word hearth. And home.
Because when you're searching for a place to live, nothing whispers home to your soul like the yeasty sweet aroma of baking bread.
Read more + get the recipe >>
Thursday, March 27, 2014
Fresh Cherry Tomato Relish – A Reduction Production
Photo Note: All the decent photos of this recipe were lost in a tragic beer-related editing mishap. The thumbnail you see to the left is the only survivor, and not the best quality. I considered “borrowing” a photo from some unsuspecting online source, but then realized that would not be ethical (and coincidentally didn’t see any I liked) and so I decided to use the one I had. OK, on to the recipe.Here’s the idea; we take the liquid that’s produced by marinating fresh cherry tomatoes in salt, pepper and vinegar, and strain it into a pan. We then take this already delicious juice, and make it even more so by reducing it over heat thereby evaporating most of the water. This intensified liquid is poured back into the tomatoes and we have a great fresh tomato relish, or tomato vinaigrette (if you want to be all fancy) that we can top some grilled meat, chicken, or fish.
This is an extremely common culinary technique that Chefs have used since the beginning of time to improve the flavor of all kinds of things. A “Reduction” is one of those Chef secrets that most home cooks don’t bother with, or maybe don’t even know about. Most of you have made a basic tomato salad or relish and simply eaten it as is, or topped whatever. That’s fine, and it tasted great, I’m sure. But, by reducing the water content from sauces and dressings, you can produce even more impressive results.
By the way, I suggest ALWAYS using cherry tomatoes for this recipe. Large ripe tomatoes are just too hard to find, even in the summer (unless you have some in your garden of course), and most markets have an almost year-long supply of decent cherry tomatoes available. Look for “Sweet 100’s,” “Red Grape,” and “Sun Gold” varieties, which all are pretty consistently sweet.
handful of cherry tomatoes
clove of garlic
splash of olive oil
splash of red wine vinegar
salt and pepper
Sunday, March 16, 2014
Macaroni in tomato sauce
Macaroni in tomato sauce
Ingredients
- Boiled macaroni 2 cups
- Cabbage finely chopped 1 cup
- Carrot finely chopped ½ cup
- Onion finely chopped 1
- Ginger finely chopped 1 tsp
- Garlic crushed 1 tsp
- Salt ½ tsp
- Black pepper ½ tsp
- Crushed red pepper 1 tsp
- Oil ¼ cup
Method
- Heat oil in a wok add chopped ginger garlic with onion, cabbage and carrot, fry for 2 to 3 minutes add salt, pepper, crushed red pepper and boiled macaroni, mix well add tomato ketchup with ¼ cup water toss well and serve.
Sunday, March 9, 2014
Cheesy Baked Beans in Tomato Sauce
Its another really not very glamourous dish, but we enjoyed it very much. I will never say no to cheese, Im afraid.
6 to 8 servings
2 hours 20 minutes - not including boiling the beans
Boil the Beans:
450 grams (1 pound) white pea (navy) beans
Rinse and pick over the beans. Put them in a large pot with plenty of water to cover them. Bring to a boil and then turn off the heat and cover them; soak them overnight. The next day bring them to a boil again and simmer them until tender.
Bake the Beans:
1 large carrot
2 medium onions
1 tablespoon mild vegetable oil
3 cups tomato sauce
1 1/2 teaspoons salt
1 tablespoon rubbed basil
1 tablespoon rubbed oregano
250 grams (1/2 pound) old cheddar cheese
2 cups water from cooking the beans
Preheat the oven to 350°F.
Peel and grate the carrot. Peel and chop the onions. Heat the oil in a large skillet, and cook the onion and carrot until soft. Mix the drained beans, the carrots and onions, the tomato sauce and the seasonings in a large baking dish. Grate the cheese and mix in about two-thirds of it. Gently mix in 2 cups of water left from cooking the beans.
Bake the beans, uncovered, at 350°F for about an hour to an hour and a quarter. Sprinkle the remaining cheese over the top and return to the oven for another 30 to 45 minutes, until the cheese is bubbly and browing around the edges.
Last year at this time I made Rohkostsalat.
Read More..
6 to 8 servings
2 hours 20 minutes - not including boiling the beans
Boil the Beans:
450 grams (1 pound) white pea (navy) beans
Rinse and pick over the beans. Put them in a large pot with plenty of water to cover them. Bring to a boil and then turn off the heat and cover them; soak them overnight. The next day bring them to a boil again and simmer them until tender.
Bake the Beans:
1 large carrot
2 medium onions
1 tablespoon mild vegetable oil
3 cups tomato sauce
1 1/2 teaspoons salt
1 tablespoon rubbed basil
1 tablespoon rubbed oregano
250 grams (1/2 pound) old cheddar cheese
2 cups water from cooking the beans
Preheat the oven to 350°F.
Peel and grate the carrot. Peel and chop the onions. Heat the oil in a large skillet, and cook the onion and carrot until soft. Mix the drained beans, the carrots and onions, the tomato sauce and the seasonings in a large baking dish. Grate the cheese and mix in about two-thirds of it. Gently mix in 2 cups of water left from cooking the beans.
Bake the beans, uncovered, at 350°F for about an hour to an hour and a quarter. Sprinkle the remaining cheese over the top and return to the oven for another 30 to 45 minutes, until the cheese is bubbly and browing around the edges.
Last year at this time I made Rohkostsalat.
Wednesday, March 5, 2014
Roasted Yellow Tomato Salsa Recipe with Cilantro
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| Roasted yellow tomato salsa is vegan and gluten-free. |
I imagine frittatas with leftover pasta.
Vanilla cupcakes with mocha icing.
Pecan crackers.
This is my life. And it's ending one recipe at a time.
Read more + get the recipe >> Thursday, February 13, 2014
Chicken pasta with tomato cream sauce
Chicken pasta with tomato cream sauce
Ingredients
- Oil ¼ cup
- Crushed garlic 1 tsp
- Tomato puree 1 cup
- Cream ½ cup
- Mixed herbs 1 tbsp
- Salt 1 tsp
- Crushed red pepper 1 tsp
- Chicken tikka chunks chopped 1 cup
- Cheddar cheese ½ cup
- Any pasta variety boiled 2 cups
Method
- Heat oil in a wok add crushed garlic, cook for 1 minute till golden, stir in tomato puree, cream, salt, crushed black pepper, mixed herbs, chicken tikka chunks, cook till boiling add in boiled pasta, mix well and serve piping hot.
Friday, February 7, 2014
TOMATO SOUP WITH BARLEY AND PASTA
TOMATO SOUP WITH BARLEY AND PASTA
I made this soup for lunch for myself as my husband was away on a business trip. I wanted something spicy and filling in one pot. The time taken to make this soup was less than 15 minutes. I just sautéed the veggies and added the barley and whole wheat pasta in the end. It turned out pretty good. I did save some of this soup my husband and he too loved this soup.
INGREDIENTS:
1. Canned tomatoes, 1 medium-sized can.
2. Red onion, medium-size, 1.
3. Baby spinach leaves, 1 cup.
4. Fresh basil, a handful
5. Dried oregano, 1 teaspoon.
6. Chili powder, ½ teaspoon.
7. Garlic, 3 cloves.
8. Italian seasoning, 1 teaspoon.
9. Barley, ¼ cup.
10. Any whole-grain pasta, ½ cup.
11. Water or broth, 4 cups.
12. Salt and pepper as per taste.
PREPARATION:
Dice the onion finely and crush the garlic cloves coarsely. Heat some oil in a pot. When the oil is hot enough, put the onions and garlic and sauté for a few minutes. Then add the tomatoes and let everything cook for 2-3 minutes until everything is blended. Add 4 cups of water along with the chili powder, seasoning, oregano, salt, pepper, and barley and let it cook for 10-15 minutes. Once the barley is cooked, add the pasta to the soup and mix well. Let it cook for a few more minutes until the pasta is al-dente. Add the baby spinach leaves and mix everything well and switch off the stove. The heat from the soup will start wilting the spinach. Stir in some torn basil leaves and ladle the soups into serving bowls and serve hot with any crusty bread.
I made this soup for lunch for myself as my husband was away on a business trip. I wanted something spicy and filling in one pot. The time taken to make this soup was less than 15 minutes. I just sautéed the veggies and added the barley and whole wheat pasta in the end. It turned out pretty good. I did save some of this soup my husband and he too loved this soup.
INGREDIENTS:
1. Canned tomatoes, 1 medium-sized can.
2. Red onion, medium-size, 1.
3. Baby spinach leaves, 1 cup.
4. Fresh basil, a handful
5. Dried oregano, 1 teaspoon.
6. Chili powder, ½ teaspoon.
7. Garlic, 3 cloves.
8. Italian seasoning, 1 teaspoon.
9. Barley, ¼ cup.
10. Any whole-grain pasta, ½ cup.
11. Water or broth, 4 cups.
12. Salt and pepper as per taste.
PREPARATION:
Dice the onion finely and crush the garlic cloves coarsely. Heat some oil in a pot. When the oil is hot enough, put the onions and garlic and sauté for a few minutes. Then add the tomatoes and let everything cook for 2-3 minutes until everything is blended. Add 4 cups of water along with the chili powder, seasoning, oregano, salt, pepper, and barley and let it cook for 10-15 minutes. Once the barley is cooked, add the pasta to the soup and mix well. Let it cook for a few more minutes until the pasta is al-dente. Add the baby spinach leaves and mix everything well and switch off the stove. The heat from the soup will start wilting the spinach. Stir in some torn basil leaves and ladle the soups into serving bowls and serve hot with any crusty bread.
Monday, February 3, 2014
Hot n Smoky Cheese and Tomato Wraps
This is my third recipe for the Applewood Spreadable Blogger Competition, check out the Kale, Pumpkin and Smoked Cheese Tart and Smoky Celeriac and Apple Remoulade.
Hot n Smoky Cheese and Tomato Wraps
6 large tortillas or wraps
350g/12oz Applewood Smoked or mild cheddar, grated
100g/6oz Applewood Spreadable
200g chorizo
15g fresh coriander, chopped
2 spring onions
3 large vine ripened tomatoes
1 red chilli
1. Deseed and chop the tomatoes and place in a bowl. Finely chop the spring onions, deseed and finely chop the chilli, add to the tomatoes and set aside.
6. Bake at 200C/400F for 15 minutes until heated through and the cheese has melted. Serve hot with salad.
I was provided with samples of Applewood Spreadable, Applewood Smoked Cheese and a hamper of other ingredients. I was not paid for this review and all opinions are my own.
Wednesday, December 25, 2013
Tomato Chutney Thakkali Chutney for Idli Dosa and Rice
This is an ideal recipe for students, bachelors, working women and for everyone.You can store this chutney for a month in refrigerator. The more oil you add to the recipe the more storage life.
Ingredients
Onion large( chopped)-2
Tomatos large( chopped)-500 gms
Garlic cloves( chopped)-8
Red chili powder-1/2 tbsp
Turmeric-1 tsp
Salt to taste
Oil-5tbsp(+/-)
Method
In a pressure pan/ pressure cooker add chopped onions, chopped garlic, chopped tomatoes, red chili powder, turmeric powder, salt and less than 1/4 cup water. Cover the pan with a lid and pressure cook on medium heat for 8 to 10 mins. When the pressure releases from the pan, remove the lid, check the seasoning and add required oil to the pressure cooked tomato mixture. Boil the tomato mixture on high heat until the chutney thickens and oil seperates on the sides of the pan . Serve with idli, dosa or rice.
Sunday, December 22, 2013
How To Peel A Tomato
Dont you just hate it sometimes when you cook something delicious but you have little plastic like bits of tomato skin in your dish? Well here is how I peel my tomatoes!
Read More..
Pour boiling hot water onto your tomatoes and and almost cover. Leave for 5 minutes or until the water cools. Peel off skin it should just slide off easily.
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