Tag Archives: tomato

Penne alla Sherry with Shiitake Mushrooms and Spinach ~*Recipe ReDux*~

23 Dec

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This month’s The Recipe ReDux theme is a repeat of last December’s theme: Grab a Book & Cook.

It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.

The newest addition to my cookbook collection is The Pollan Family Table, the best recipes and kitchen wisdom for delicious, healthy family meals (thanks for the gift, Emily!). When I flipped to page 154, the recipe for Penne alla Sherry with Shiitake Mushrooms and Spinach jumped out at me because Continue reading

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“Pasta Mondays”: Pasta Shells with Tomato and Eggplant

25 Jun

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It’s been a busy June this year. Before the month slips by, I will share a simple recipe for a pasta dinner. Shells with Tomato and Eggplant.

Pasta Mondays have been happening a lot this month. Pasta offers carb-filled comfort, and when tossed with seasonal produce, feels light and quick (I’ve been on a beans/eggs/tortillas kick, lately as well…). Just what I need to keep me pumped for the busy days ahead.

Below is a photo of whole wheat angel hair pasta with summer squash, toasted walnuts, goat cheese, and Pecorino:

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I turned the leftover sautéed squash into another pasta meal, adding tomato sauce, kale, and “whipped” cottage cheese (my latest obsession, it has the consistency of ricotta but with more protein!):

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This week’s pasta dinner was inspired by an amazing eggplant-based vegan sandwich I ate over the weekend at the Smorgasburg in DUMBO. The sandwich was made by Bombay Sandwich, Co. It had roasted eggplant, onions, and tomato seasoned with cumin, carom seed, asafetida, and jaggery. The sandwich was topped with various chutneys, carrot & mustard seed pickle, fresh cut cilantro & Haldiram’s crunchy chickpea flakes, and was toasted on local seven grain bread from Orwashers Artisan Bakery.

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With eggplant on the brain, and leftover tomato sauce in my fridge, this week’s Pasta Monday was set. I recently acquired some basil plants that I potted and set on my windowsill, and nothing screams pasta and tomatoes like fresh basil! I decided to go cheese-less tonight, but I added a sprinkle of nutritional yeast for a little flavor and substance.

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Shells with Tomato and Eggplant

serves 4, loosely adapted from Martha Rose Shulman 

8 oz dry shell shape pasta

1-2 tablespoons olive oil

2 small to medium size or 1 large eggplant, cubed

3 garlic cloves, sliced

1-2 cups prepared tomato sauce (try to find a high quality brand with no added sugar, or purchase it at your farmer’s market if you can)

small handful of fresh basil, lightly chopped

salt and fresh ground pepper, to taste

optional: nutritional yeast…or Parmesan or ricotta…

Get your water boiling in a pot. Once boiling, salt the water and add the pasta.

Meanwhile, in a skillet, heat olive oil over medium-high heat. When it begins to ripple, add the eggplant and garlic. Cook, stirring often, until the edges are nicely browned, about 10 minutes. Cover, turn the heat to medium, and continue to cook, shaking the pan often, until the eggplant is thoroughly softened, about 10 more minutes.

Add the tomato sauce, stir together, and heat through. Remove from heat and keep warm.

Drain the pasta, and toss with the tomato sauce and eggplant mixture. Top the pasta with fresh basil, salt, and fresh ground pepper. If using, sprinkle on top nutritional yeast or fresh cheese.

Rigatoni Bolognese (with ground turkey)

24 Feb

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This was my first time making bolognese at home, and dang, it made me realize that it is high time to start expanding my horizons in the kitchen. Bolognese is just too easy and too good not to have made before.

Bolognese is a meat-based sauce originating from Bologna, Italy. As the sauce simmers on the stove, the strong notes of red wine and tomato complement the already savory-delicious smell of meat. The ultimate meal for these dog days of winter…

I chose to follow Jackie Newgent’s recipe, which uses ground turkey instead of the traditional ground beef. She also adds in some green tea and orange juice to replace some of the traditionally heavier bolognese ingredients like cream. These help build a more complex flavor without weighing the sauce down.

Jackie Newgent is a classically trained chef, registered dietitian, cookbook author, and media personality. Her latest book is full of quick, healthy recipes that “focus on filling ingredients with a contemporary edge.” I have had the pleasure of meeting Jackie in person and corresponding with her through email and social media. She is the nicest person, who truly understands the meaning of good food.

I purchased my ground turkey from Di Paola Turkey Farm. They have a stand at the Columbia farmer’s market (in NYC) every Sunday. I also threw in some mushrooms that I had on-hand from Madura Farms (based in Orange County, NY). Mushrooms go great with tomatoes and meat. I won’t go into detail here, but it involves glutamates and nucleotides…check out this interview with the editors of the newest Cooks Illustrated Cookbook to learn more…

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Rigatoni Bolognese (with ground turkey)

recipe adapted from 1,000 Low-Calorie Recipes by Jackie Newgent, RD

**This made a LOT of sauce; but it was great for leftovers for the next few days…probably got about 8 servings worth??  

1 tablespoon extra-virgin olive oil, divided

1 pound ground turkey

1 large onion, chopped

1/2 cup cremini mushrooms, chopped

1/2 cup dry red wine

1 1/2 teaspoons salt, divided

3 garlics cloves, minced

1 teaspoon dried oregano

1 jar marina sauce or 1 28-oz can crushed tomatoes

1/4 cup fresh squeezed orange juice

1/2 cup unsweetened green tea (or water)

Add ons: fresh parsley, chopped + Parmesan + black pepper

1. Heat 1/2 tablespoon of oil in a large skillet or saucepan over medium-high heat. Add the turkey and cook, stirring until fully cooked, about 5-7 minutes. Transfer the turkey to a plate.

2. Heat the remaining 1/2 tablespoon of oil in the skillet. Add the onion, mushrooms, 1 tablespoon of the wine, and 1/4 teaspoon of salt and saute until the onion is soft, about 5 minutes. Stir in the garlic and dried oregano and continue cooking for 30 seconds. Slowly pour in the remaining wine, scrape up any browned bits in the pan, and cook while stirring for 1 minute.

3. Return the turkey to the skillet and add the marinara, orange juice, green tea, and remaining 1 1/4 teaspoons salt.

4. Cover, reduce heat to medium-low, and simmer for about 25 minutes. While the bolognese simmers, get your rigatoni boiling.

5. Once your pasta is done cooking, spoon some bolognese over the noodles, adding fresh chopped parsley and some Parmesan cheese.

Tomato Blue Cheese Tarte Tatin

24 Aug

I’ve been busy enjoying life on a beautiful island in the Pacific Northwest, in a petite rustic cabin with no running water and no electricity. For 4 days, I was peeing in the woods and not taking showers. I wore a headlamp and lit candles to see at night. The days were filled with hiking and bushwhacking up mountains and through meadows, and the evenings with melting marshmallows by a fire on the beach. It was totally dreamy to be out in nature, to be one with the biting bugs and scurrying animals and calm waves of the ocean’s tide coming in and out.

It’s amazing what one can miss with just a week absence of internet. The moment I had access to my computer again, I started plowing through, trying to catch up on all the blogs I read.

Heidi’s tomato tarte tatin immediately caught my eye, especially since I had a pie crust in my freezer just waiting to be used.

I made a big trip to the farmer’s market today, where I found heaps of gorgeous tomatoes, onions, green and yellow beans, cucumbers, melon, and white peaches. I even bought my lunch at the farmer’s market–whole wheat focaccia with eggplant, spinach, and goat cheese.

This tarte tatin is basically an upside down pie. Filling on the bottom, crust on top. I sautéed onions and combined them with fresh tomatoes, balsamic vinegar, and salt. Into a pie plate and sprinkled with blue cheese. I think blue cheese and honey are a swoon-worthy combination, so I squeezed a bit of honey over everything for good measure. Pie crust on top. Egg wash. Salt. Oven.

The blue cheese melts right into the tomatoes, the juices so rich they give off hints of a beefy French onion soup.

Real talk: I used the cap of my canola oil to cut out the circles in the center of the pie crust.

Also, I like to place the pie plate onto a baking sheet. It just makes it easier to take in and out of the oven.

Tomato Blue Cheese Tarte Tatin

adapted from Heidi, of 101 cookbooks

serves 6-8

**NOTE: Use whatever pie crust you like. I think Heidi’s rye crust sounds great. I used David Lebovitz’s recipe (see below) that can go into a savory or sweet pie. 

1 extra large (or 2 medium) onion(s), chopped

1-2 tablespoons canola oil

1 1/2 pounds (24 oz.) small tomatoes

scant 1/2 teaspoon salt

2 teaspoons balsamic vinegar

1-2 tablespoons flour

2-3 tablespoons blue cheese

1 teaspoon honey, for drizzling

1 pie crust

1 egg (for egg wash), whisked

flaky salt, for sprinkling on top

Preheat the oven to 400F / 205C.

While the oven is warming, heat the oil in a large skillet over medium and saute the onions. Cook, stirring regularly, until the onions are deeply golden and caramelized, 10-15 minutes. Remove from heat.

While the onions are cooking, cut any larger tomatoes in half. You can leave the small cherry tomatoes whole. Add the tomatoes to the caramelized onions along with the sea salt and balsamic vinegar. Transfer to a deep pie dish. If you get the sense that your tomatoes are quite juicy, and might release a lot of liquid, you can toss the mixture with a tablespoon or two of flour at this point. Sprinkle mixture with crumbled blue cheese and drizzle with a touch of honey.

Roll out your pie dough, cut out 3 circles around the center, and cover the tomato mixture – tucking in the sides a bit. Brush the crust with the beaten egg wash and bake in the top third of the oven until the crust is deeply golden and the tomatoes are bubbling a bit at the sides, 25 – 30 minutes. Let it rest for a few minutes, then serve.

Prep time: 10 min – Cook time: 45 min

Pie Crust

from David Lebovtiz’s Ready for Dessert

makes 2 rounds

**NOTE: You only need 1 round for the Tomato Blue Cheese Tarte Tatin. You can keep the other round in the freezer.

2 1/2 cups (350 g) all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1 cup (8 ounces/225 g) unsalted butter, cut into 1-inch (3-cm) cubes and chilled

6-8 tablespoons ice water

In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together the flour, sugar, and salt. Add the chilled butter cubes and mix just until the butter is broken up into rough 1/4-inch pieces.

Add 6 tablespoons of the ice water all at once and continue mixing just until the dough begins to hold together. If necessary, mix in the additional 2 tablespoons ice water.

Turn the dough out onto a work surface. Divide the dough in half and form each half into a disk about 1 inch thick. Wrap the disks in plastic wrap and refrigerate until chilled and firm, at least 1 hour.

STORAGE: The disks of dough can be refrigerated for up to 2 days or frozen for up to 2 months.

Espinacas con Garbanzos [Spinach and Chickpeas]

16 Jun

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Last week I moved across the country to New York City. In addition to all of the clothes and shoes I lugged with me, I carefully managed to wrap up and bring along: my cast-iron skillet, ice cream maker, mixing bowls, knife case with knives in tow, ramekins, whisk, spatula, and a few other miscellaneous kitchen utensils. Also included in my suitcase was a beautiful photograph poster of Julia Child: Lobster Thermidor and a 1500 piece puzzle of a vintage world map.

After weighing my 2 bags of luggage making sure that no bag was more than 50 pounds heavy, I was off. Well, ok, I had a minor stint with security because I put my ice cream maker in my carry-on bag and they had to double and triple check my bag before letting me through. Alas, I am now here in New York, unpacked and in full use of my new kitchen.

Espinacas con Garbanzos. A Spanish snack, a picnic pick-me-up, a light lunch or dinner. Healthy and tasty. Perfect with toast, or homemade croutons, or rice. Smoked paprika should be in your spice cabinet. It will become your secret weapon for wowing your fellow eaters. It helps make this dish pop. Do it.

Espinacas con Garbanzos [Spinach and Chickpeas]

adapted from SmittenKitchen, originally adapted from Moro: The Cookbook and Lobstersquad

makes about 3 dinner-servings worth (double if you are feeding more people or want more leftovers)

3 tablespoons olive oil, divided

9 oz. bag of spinach

1 hefty slice of bread from a country loaf or sandwich bread, crusts removed and cubed

2 garlic cloves, sliced thin

1/4 cup of tomato sauce

pinch of red pepper flakes

1/4 teaspoon ground cumin

3/4 tablespoon red wine vinegar

1 can of garbanzo beans, drained and rinsed

1/4 teaspoon smoked paprika

salt and pepper, to taste

squeeze of lemon, to taste

Heat half of your olive oil (1.5 tablespoons) in a pan over medium heat and saute your spinach in batches with a pinch of salt and stir well. Remove when leaves are just tender and set aside in another bowl.

In the same pan you just used, heat up 1 more tablespoon of olive oil. Add your bread and fry until lightly browned on all sides. This should take about 3-5 minutes. Add the remaining half tablespoon of olive oil, garlic, cumin, and pepper flakes. Continue cooking for about one minute more.

**NOTE: You do not have to put everything in the blender. I bet this dish would still taste great with the rustic bread cubes instead of a blended sauce.

Transfer the bread mix to a blender with the red wine vinegar and whiz until it becomes a thick-ish paste. Return it to the pan with the tomato sauce, garbanzo beans, and spinach. Add the paprika, salt, and pepper, and serve with lemon juice.

Serve with bread toasts or rice.

 

WANT MORE CHICKPEA RECIPES?

Garlicky Roasted Chickpea Salad with Feta, Herbs, and Lemon

Pumpkin Chickpea Quinoa with Haricot Vert and Almonds