Posts Tagged ‘tomato’

1 Main Dish – 5 Ways

Tuesday, August 16th, 2011
Pasta with Almond Red Pepper Pesto

Pasta with Almond Red Pepper Pesto

Tuesday Tip

1 Main Dish – 5 Ways

If you only cook for 1 or 2 people, often times a single dish will last a number of meals.  Some people don’t mind eating the same dish, meal after meal.  But for those of you who like some variety over a few days 1 Main Dish – 5 Ways is a good way to vary the taste.  This is great to do on the weekend, and if you are cooking for 2, enlist the other person to help.  Pasta is a great example…
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Farro with Roasted Red Pepper Sauce

Sunday, March 6th, 2011
Farro with Roasted Pepper Sauce

Farro with Roasted Pepper Sauce

Farro with Roasted Red Pepper Sauce

Adpated from Lidia Cooks from the Heart of Italy by Lidia Bastianich

I cooked this dish about a week ago from one of my new favorite cookbooks, Lidia Cooks from the Heart of Italy.  I got the book a year ago for Christmas, and cooked a couple dishes right away.  I recently picked the book up again and cooked three dishes just this past week and have a couple more planned for this next week.  The dishes are fairly quick and easy and most use staple ingredients I already have.   This dish makes a huge amount, so it’s great for company or for freezing extra for an easy meal later in the month.  You could cut the recipe in half, but it takes the same amount of time to make more or less, so I would just make it all.  It’s best to make fresh roasted peppers, rather than using the jarred peppers for this dish.
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Tomato and Farro

Thursday, October 21st, 2010
Tomato and Farro Salad

Tomato and Farro Salad

Here’s another quick salad, thrown together with ingredients I had on hand.  You can substitute ingredients depending on what you have in the refrigerator.  You could use barley, wheat berries, or cous cous instead of farro.  If you don’t have a lemon, use a basic vinaigrette dressing.  Any type of mozzarella cheese will work here as well.  If you don’t have mozzarella I would try and at least use a fairly mild cheese like Fontina or Monterey Jack.  I do like coarse sea salt on this salad.  It pairs nicely with the tomatoes and adds a bit of a crunch.
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Red Tomato Salsa

Wednesday, October 20th, 2010
Red Tomato Salsa

Red Tomato Salsa

Here’s an easy homemade tomato salsa.  If fresh tomatoes are not in season use good quality canned tomatoes.  When you make it yourself you can control how spicy or mild to make the salsa.  You could even divide it in half and make half mild and half spicy to suit everyone’s tastes.
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Creamy Roasted Tomato Soup

Wednesday, October 6th, 2010
Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup

We still have end-of-summer tomatoes available out here in California, so I decided it was about time I made my own tomato soup.  I’ve been making all different kinds of soup the past couple years, so it was time I took on tomato.  I roasted the fresh tomatoes and some garlic in the oven first to add an extra depth of flavor to the soup.  To make it creamy I added torn pieces white bread, a technique I saw on America’s Test Kitchen (a great PBS program).  Yes, it’s not as easy as opening a box or can, but the soup has a wonderful fresh, sweet, and tangy flavor that you just can’t get from a box.  If you want the process to go a bit faster, use canned tomatoes and don’t roast them.  It will be a different soup, but still tasty, and fairly quick and easy.
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