I Will Tell You a Story

Sunday was a 25 hour fast.  It is the second most serious fast day in Judaism.  Usually, we break the fast on an omelet with cheese.  When I asked my husband, what he felt like having, he asked if I would mind making spaghetti pie.  It sounded so right to me.  I make it without meat so it is not a heavy dish.  I was planning on using light cheeses and a plain filling.  Sounds good.

I put up the water for the noodles, cooked them, and went to drain them.  I drained them right into the soapy water.  Klutzy me.

While the pasta was cooking, I made a filling of eggplant, onion and tomatoes from the garden.  I stayed away from seasoning since we were looking for more to the bland side.  As it turned out, the tomato flavor is strong when it is a “real” tomato, just picked and ripe.  I had the filling for the spaghetti pie but no crust.  On another day, I would have very likely cooked more spaghetti but, I was grumpy, tired and hot but not hungry.  I was not in the mood to cook it again and I found a way to blame it on the good husband who wasn’t even in the room.  How do we do that?  Maybe, you don’t.  I did.

Bottom line, my filling became the main course.  We took some leftovers out of the refrigerator.  I had potato salad, Oriental spaghetti salad and a yummy egg salad.  A little bit of this and a little bit of that made for the right meal to break our fast.  That is making the best of what one has.

We had the same kind of happening on Saturday, our Sabbath.  At the last-minute, two more guests joined us for dinner.  I usually cook tons of food for the Sabbath but this week, because of the fast that began Saturday evening as the Sabbath ended, I cut way back and made just enough.  It is truly amazing, whatever food, there was, seemed to expand so that everyone had plenty to eat.  Honestly, I can’t figure it out.

I also had to feed the extra guests before the fast.  Keep in mind, we do not cook food on the Sabbath, so it had to be something ready to eat.  I don’t panic when these things happen but before a fast, I have to admit, I was concerned.  We all had to fill ourselves to get through the next 25  hours with food or drink.  Again, we had enough and I think everyone was full.

I do want to share this eggplant dish with you.  The tomato was the dominant flavor of the dish.

The Dish That Wasn’t

1/2 eggplant cut into 1/4 inch pieces

1 – 2 tablespoons olive oil

1/2 onion, chopped

1 large tomato, chopped

1/4 cup chopped cheddar

Heat olive oil in large skillet.

Put eggplant and chopped onion in skillet and keep gently mixing them around.  The eggplant browns quickly.

When onion is translucent and eggplant, slightly brown(about 6 minutes), add the chopped tomato and cheddar cheese and cook for an additional 2 minutes until tomato is hot  and cheese is melted.  If  you would like the tomato to really permeate the other ingredients, cook for another then minutes.

You could fill a taco or tortilla with this.  You could use it as a filling in a spaghetti pit.  You could use it in a sandwich.  You could use it as a sauce for rice, pasta or meat.  Feel free to spice it up.  I would have if we weren’t purposely keeping it bland….it really wasn’t.

 

As you can see, the photo, is not clear.  This is still in the skillet.  I apologize but I think, at least, this gives you an idea of what it looks like.

Yellow Pear and Cherry Tomato Salad

This is the salad, I served with yesterday’s rice and sausage dish.  It was the first time, I used the yellow pear tomato and we found it went well, in the salad.

Yellow Pear and Cherry Tomato Salad (adapted from Food.com)

2 tablespoons wine vinegar (sherry, red)

1 tablespoon shallot (minced)

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper 

1 1/2 cups pear tomatoes (yellow, halved)

1 1/2 cups cherry tomatoes (orange, halved)

1/2 cups cherry tomatoes (halved)

1 1/2 cups baby spinach, torn

To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes.

Add the olive oil, salt and pepper and whisk until well blended.

In a large serving or salad bowl, toss together all the tomatoes.

Pour the vinaigrette over the tomatoes and toss gently to mix well and coat evenly.  Add the spinach and mix a little more.

This is linked to

See Ya in the Gumbo    Mop it Up Mondays        Made From Scratch Monday      Inspire Me Monday         Veggie Mama’s Meatless Monday     Mealtime Monday    My Meatless Monday    Marvelous Mondays      Summer Salad Sunday

Garlicky Bok Choy on Tomato

Before, you tell me how clever, I am and pat me on the back……..   Before you throw out all those praises for my creation……. Before there are accolades for this special dish and before you run  to emulate me, I must share that this was all unintentional and just seemed to happen.  Happenstance! 

I am not really familiar with bok choy.  I have used it in recipes once or maybe even twice but that is about it.  I wasn’t sure if you could eat the leaves and stalk and ended up throwing out the leaves, when I didn’t have to.

Bok Choy hails from China and you will find it in stir fries, soups and main dishes.  It is a healthy vegetable with lots of Vitamins and few calories.  It is from the cabbage family but it doesn’t have the strong taste of the green cabbage, we use.  The stalk is very much like celery but I like it better than celery.

Tonight, after some checking, I decided to cook it in soup with garlic.  This is one of the easy recipes that is rewarding.  Basically, you cook the garlic in margarine or butter for a minute, add soup and bok choy.  Cook for another 6 – 8 minutes until soups disappears.  Plop it on a tomato slice or half a tomato and serve.  You could heat the tomato for a minute if you would like.  You could mix a little Parmesan in with the bok choy.  I imagine, as I cook with it more, I will discover some of its secrets.

Since my husband doesn’t eat garlic, I made enough for one person.

Garlicky Bok Choy on Tomato

Ingredients

1  baby bok choy

1 tablespoons minced garlic

1/2 tablespoon margarine 

1/4 to 1/2 cup organic vegetable broth

1 tomato slice

salt and pepper to taste (I didn’t use either.)

Procedure

In a small skillet, melt margarine.

While it is cooking, dice bok choy and slice tomato.

Add garlic to margarine and cook for 1 minute.  Add bok choy and cook for another 6-8 minutes until soup is absorbed.

Put tomato slice on a plate. Cover with bok choy mixture.  Add salt and pepper, if you choose.

I wonder if this could be used as an appetizer.  Maybe with a little feta or some sliced mushrooms…….  On a piece of fish….

This is linked to  Hearth and Soul Hop     Slightly Indulgent Tuesday      Traditional Tuesdays,       Fat Tuesday    Tuesday Talent Show at Chef in Training       Naptime Creations Tasty Tuesday Link Party     Tuesday To Do List   Real Food Wednesday        Success U-Wednesday Link-up                Whatcha Whipped Up           Made from Scratch Monday        This Week’s cravings at Veggie Converter

Savory Tomato Crisp – The Food Matters Project

In the midst of doing report cards means cooking with one hand holding a pen and the other a spatula.  That is an exaggeration since report cards are done on the computer.  The time it steals from life, to accomplish decent cards, can be tremendous.  Although, it is done in a week’s time, I find that anything I cook or bake is not done with full concentration so it is a minor miracle when something comes out right.

I baked a cake and almost left out the sugar.  In the oven went a baked dish and guess who walked away and forgot to put on the timer.  This is what it is like, for the week.  A bunch of minor incidents.  All the food has been saved.

My point is that since I am talking about too much topping, perhaps, I didn’t follow the directions.  I am looking forward to checking out other foodies, found here.

This recipe had lots of appeal.  I made a tomato crisp, years ago and it was a huge success.  I was ready to try another one, particularly one from Food Matters by our guy, Mark Bittman.  The topping on mine was quite heavy with good “stuff” but it seemed like too much and when I cut the first piece, crumbs flew all over.

I didn’t think it was possible but this topping was too crisp for me even though the combination that made it up had only the best, oatmeal and nuts, as starters.

We did like it and I would make it again but I would cut the topping.

Savory Tomato Crisp was chosen by Nicole from the Giving Table and despite my battle with the topping, I think, it is a great choice.  I am wondering how it would be with cauliflower or broccoli.

This is linked to Gallery of Favorites        Mop it Up Mondays        Breakfast Ideas Monday       Gluten-Free Weekly Meal Plan Linky         Made From Scratch Monday

Indian-Spiced Cauliflower

My desire to make this dish came from the beautiful cauliflower florets, I purchased, and couldn’t wait to use.  They were large and white and beautiful.  This recipe also called for eggplant but I skipped this so I could build on the cauliflower.  I like Indian flavors and the cauliflower is pretty tame and I figured would spotlight the flavoring.

Indian-Spiced  Cauliflower Stew

adapted  EatingWell:  September/October 2007, EatingWell for a Healthy Heart Cookbook (2008)

6 servings, about 1 1/3 cups each 

Ingredients

• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon dry mustard
• 2 tablespoons olive oil
• 1 large onion, sliced
• 1/4 teaspoon minced garlic
• 1 teaspoon finely grated fresh ginger
• 3 cups cauliflower florets
• 1 large tomato, diced with seeds and juice
• 1 15-ounce can chickpeas, rinsed
• 1/2 cup water

Preparation

Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.

Stir in cauliflower, tomatoes, chickpeas, water and the reserved spices.

Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.

This is linked to You’re Gonna Love It Tuesday
  Friday Food   What’s Cooking Love

Avocado, Tomato and Sweet Onion Salad

I had a lot of cooking to do, for the next three days, and this salad struck me as just the right salad, to make.  It might have something to do with the fact that I had bought a multiple pack of avocados from Costco and they were sitting there.  I love them but tend to forget about them.  If I am making a salad, in a hurry, I stick to greens and don’t bother with even tomatoes or cucumbers.  When, I make for the family or company, I add a little something.  This is my little something from CD Kitchen

Avocado, Tomato And Sweet Onion Salad

Ingredients

2 medium avocados
2 teaspoons lemon juice
1 pint cherry tomatoes
1/4 medium-sized sweet onion (such as Vidalia or Maui)
3 tablespoons rice vinegar  (flavored with basil and oregano)
1 tablespoon olive oil
salt and black pepper to taste

1/2 teaspoon sugar

Directions

Peel avocado and remove pit. Cut avocado into 1 inch chunks and sprinkle with lemon juice.

Wash tomatoes, cut each in half and add to bowl with the avocado.

Slice the onion very thin and add to the bowl.

Sprinkle sugar over the vegetable.

Sprinkle vinegar over the vegetables, season with salt and pepper .

Drizzle oil over the mixture and gently stir until all ingredients are well combined. Serve on a lettuce leaf, if desired.

 This is linked to Scrumptious Sunday Link Party      Mop it Up Mondays     Inspire Me Monday       Whole Food Wednesday      Made From Scratch Monday    Real Food Wednesday         Whole Food Wednesday             Cast Party Wednesday         Allergy Free Wednesdays         See Ya in the Gumbo      Gluten-free Wednesdays

Hearth and Soul

Penne with Tomatoes, Feta and Balsamic Dressing

I have been seeing recipes similar to this one, in several places, and each time, I plan to make it but, I never get to it.  Yesterday, I came across a Cooking Light recipe from July 2009 and I changed my dinner plans and made an adaption of the recipe.  Although, I don’t like feta plain because it is strong, I love it mixed into a dish that perks up with its flavor.  This one does just that.  I left out the garlic and I think you should add some because garlic makes everything better, unless you are my husband, who gets sick from it.

I used to think, my husband ate anything and everything, and now realize that he has many sensitivities that he did not have when he was younger.  He is also more willing to try new dishes which was not always the case.  When we first got married, he would not eat chicken. Who does not eat chicken?  Fortunately, he now eats it and likes it but tuna fish is still a stranger to him, unless it is a fresh fish.

I will share my adapted recipe which was quite tasty.  My one problem was that the Cooking Light recipe called for a white balsamic vinegar and the only one, I have, is dark so the color of the pasta is probably less attractive.  On the other hand, the mustard gives color to the pasta and modifies the dark balsamic.  

Penne with Tomatoes, Feta and Balsamic Dressing (adapted from Cooking Light)

Ingredients

• 6 ounces uncooked GF penne
• 2 cups grape tomatoes, halved 
• 1/3 cup thinly sliced fresh oregano leaves
• 2 tablespoons white balsamic vinegar
• 2 tablespoons chopped shallots
• 1 teaspoon Dijon mustard 
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper 
• 2 teaspoons extra-virgin olive oil 
• 1 (4-ounce) package crumbled reduced-fat feta cheese 

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. Drain. 
2. Combine cooked pasta, tomatoes and oregano in a large bowl.
3. While pasta cooks, combine vinegar and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.

Mirror Image

Tomato Vegetable Casserole

This is my disappearing recipe.  I copied it, into the blog and was about to alter the recipe to what I had actually done but decided to get my photos first.  I still am not sure why but I could not find them.  I went through pages of photos and still no photos for this recipe.  I finally gave up and saved this as a draft and promptly forgot about it.

Today, when I was about to blog another recipe, I found the draft and decided to take another look.  Lo and behold, the photos jumped out at me, almost immediately.  Have you had days like this?

Tomato Vegetable Casserole     Recipe courtesy Giada De Laurentiis  (adapted)     6 servings

Ingredients

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1/2 red bell pepper, seeded and cut into 1/2-inch pieces
1 carrots, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil
1 small red onion, thinly sliced into rings
1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
1 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/4 cup grated Parmesan
2 tablespoons taco chip crumbs

Directions

Preheat the oven to 400 degrees F.

Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 1  tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.

Stir the Parmesan and  crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with 1 tablespoon of olive oil.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. 

This is linked to Slightly Indulgent Tuesdays         Made from Scratch Mondays    Allergy Free Wednesday      Real Food Wednesday    Made from Scratch Mondays       Hearth and Soul

    Cast Party Wednesdays      Pennywise Platter   Seasonal Event

Grilled Cheese Out of the Box

I was looking through all those fabulous grilled cheese recipes from the Crazy Cooking Challenge and I was “plotzing” for one.  A foodie doesn’t simply explode from desire; she acts upon it.  As a foodie in good standing, there was no doubt, we were having grilled cheese sandwiches for dinner.

Then, I had a real dilemma, looking at link after link of grilled cheese sandwiches, how would I choose one, to make, for us?  It didn’t help to explore recipes to find, I wanted to make each one, I peered at.  Not very practical.  I spent time between grilled cheese with tomatoes, inside out grilled cheese, grilled cheese with avocado and even chocolate grilled cheese……..uh huh……chocolate.  What is a girl to do?

This girl shut down her computer, marched to the kitchen, open the refrigerator and took out corn tortillas.  Huh?  What happened to the grilled cheese sandwiches?  Did I give up?  Follow me through my journey. 

The table slowly filled up with food items, the tortillas, Mexican cheese combination, slice tomatoes, some leftover caramelized onions, black pepper and lots of love for my creation to-be.  At this point, it is easy.

Grilled Cheese Tortillas (makes 2)

Ingredients

4 small corn tortillas

spray olive oil

1/2 cup shredded Mexican cheese

1/2 cup caramelized onions

1 tomato, sliced thin

1/4 teaspoon black pepper

Procedure

In a large skillet with spray olive oil, on medium heat, toast one side of each tortilla.  When slightly browned, remove and put aside.

If you do not have caramelized onions, sitting around, add 1 tablespoon olive oil to skillet and cook onions, slowly until caramelized (about 20 minutes, stirring occasionally.)  (OK, I know you don’t have caramelized onions, just sitting in the refrigerator.)

Take the two tortillas, you have not browned and put them on the skillet.  ( piled everything on it, on the skillet)  Put tomato slices on bottom tortilla, covered with cheese, onions, black pepper and more cheese.  Cover with browned tortilla and cook on a low heat until cheese is melted.   ( I ended up putting it in the microwave for a minute since it was not melting properly.)

You have reached your destination.  Serve with a creamy soup or large salad.  We only ate one because, I had some other interesting dishes, I served.  I would think, one could easily eat 2 or more.

Now, we have a new recipe for grilled cheese or at least, new to me.  If you have  a recipe for a grilled cheese tortilla, please share it with me.

This is linked to Full Plate Thursday       Frugal Food Thursday  

Pennywise Platter       $5 Dinner Challenge

Roasted Tomato and Almond Pesto Pasta

A quick and simple recipe.

There isn’t much to say as a build-up to this recipe, other than, it is good.  The roasted tomatoes and nuts make a subtle combination, not too strong but definitely present.  If you like a more spicy dish, you could add some hot peppers, to the mix.

I do have difficulty toasting nuts.  I stand there, pushing them around and nothing happens so I go to the sink and wash a few dishes to suddenly smell a beautiful fragrance.  The nuts fooled me again and some are too brown but they are good.  Watch those almonds.

Roasted Tomato and Almond Pesto Pasta – Ellie Krieger adapted

From EatingWell.com

Ingredients:

Photo credit: Ed Bierman)

• 3/4 cup blanched  almonds
• 1 /4 bottle roasted tomatoes
• 3/4 cup lightly packed fresh parsley
  
• 1 tablespoon rice vinegar (garlic flavored)
  
•  1/4 teaspoon crushed red pepper
• 3/4 cup  olive oil
• 3/4 cup freshly grated Parmesan cheese

---

Method:

Toast almonds in a large dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3 to 5 minutes. Allow them to cool slightly.

Transfer the almonds to a food processor and process until finely ground. Add tomatoes, basil, vinegar, and crushed red pepper. As the processor is running, drizzle in oil in a steady stream, about 30 seconds. Stir in Parmesan and salt.

This is linked to Allergy Free Wednesday