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A friend shared this recipe with me.  So I thought I would share it with you.

This is from Vegan Planet by Robin Robertson

2 large sweet potatoes, peeled and diced
1 tbl olive oil
1 large garlic clove, minced
1 small fresh chile, seeded and minced
1 1/2 cups cooked or one 15 ounce can black beans drained and rinsed
One 14.5 ounce caqn diced tomotaoes, drained
1 tbl chile powder
salt and fresh ground pepper
2 cups fresh salsa
8 large tortillas
1/4 cup finely chopped red onion

Preheat oven to 400 degrees. Arrange potatoes in a single layer on a lightly oiled baking sheet, bake 20 min, turning once, until tender, then set aside.

Reduce the oven temp to 350. Heat olive oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring until fragrant about 30 seconds. Ad dbeans tomatoes chili powder and salt and pepper to taste. Stir in the sweet potatoes and simmer for five minutes. Set aside.

Spread a thin layer of salsa over the bottom of a lightly oiled 9 x13 inch baking dish. Set aside.

Place a tortilla on a flat work surface. Spoon a portion of the mixture down the center of the tortilla and wrap it up. Place the tortilla in the baking dish seam side down and repeat with remaining tortillas and filling mix. Spoon any remaining mix on top of the enchiladas, top with remaining salsa and sprinkle with onion. Cover and bake until bubbly. About 20 minutes.

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I originally got this recipe from my mom. She loved to make it and put it on top of rice or pasta. I prefer rice.  I lost my mom’s copy of this recipe but googled for it today and found it — however this version is called Sizzling Garlic Shrimp even though it’s cooked in the oven on broil

Sizzling Garlic Shrimp
1 pound peeled shrimp
1/2 cup olive oil
2 minced garlic cloves
1 teaspoon Italian herb seasoning
Salt and pepper to taste
1/2 pint cherry tomatoes
1/2 cup feta cheese, in chunks, not crumbled
Chopped parsley or scallions (optional)

Put a medium oven-proof baking dish under broiler to preheat.

Meanwhile, in medium bowl, mix shrimp in olive oil, garlic cloves, herb seasoning, salt and pepper. Add tomatoes and feta cheese chunks. (Crumbled feta will melt too fast, but is okay if that’s what you have.)
Remove dish from oven, add shrimp mixture and broil until shrimp are just done (about 5 minutes). Sprinkle with chopped parsley or scallions.

Serve with crusty bread for dipping. Serves 3 to 4.

Source: Lennie Bennett, St. Petersburg Times

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So tonights dinner was a throw together at the last minute event. I needed something nice and nutritious for my mom, ease for me and I needed to use up some tomato’s I still have from City Fresh. Man do I miss CF. Nothing beats the deal you get from join that food program.  Dave and I really missed it this weekend when we went to the farmers market and SPENT so mola on vegetables and didn’t get nearly the amount we were getting throw CF. The meal was loved by all – so enjoy if you make it.

Broccoli-Tomato Frittata

  • 4 eggs
  • 2 tablespoons of creme fraiche
  • 2 tablespoons of cream
  • 1/4 cup of water

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okay I am a 101 cookbooks junky, and today through smitten kitchen I found another site I will love called in the kitchen and on the road with Dorie.  These ladies make my mouth water and all excited to try different, exciting and new recipes.  I love sun-dried tom’s – Dave loves sun-dried tom’s so now I discovered this neato trick with tomato’s roasting slowly in the oven at a low temp for a few hours, if you don’t use them right away just put olive oil over it and you have 2 treats, slow roasted tomato’s to spruce up any dish and a tomato infused olive oil. I know what I am going to do tonight. This is so easy. And we have a dinner party to go tomorrow this shall be a treat to bring — unless I decide it tastes to good to share – *giggle*

Slow-Roasted Tomatoes/Basic Tomates Confites

1 pint cherry (or grape) tomatoes

Pinch of fleur de sel or fine sea salt

Pinch of freshly ground white pepper

1 or 2 sprigs fresh rosemary or thyme, optional

1 or 2 cloves garlic, unpeeled and smashed, optional

About 2 teaspoons extra-virgin olive oil

Center a rack in the oven and preheat the oven to 225 degrees F. Line a baking sheet with parchment paper or use a silicone baking mat.

Cut the tomatoes in half – I cut cherry tomatoes horizontally (around their waists) and grape tomatoes from top to bottom – and place them cut-side up on the lined baking sheet. Sprinkle over the salt and pepper and drizzle with the olive oil. There’s no need to use a lot of oil – just enough so that the tomato tops glisten.

Slide the baking sheet into the oven and roast the tomatoes for about 3 hours. When they’re done, the tomatoes will be shriveled and a little dry looking, but press them gently and you’ll see that they’ve still got some juice.

Use the tomatoes immediately or cool them on the baking sheet. If you don’t need them now, pack them in a jar along with the garlic and herbs, if you’ve used them, and cover them with good olive oil. Topped with oil, the tomatoes will keep in the refrigerator for a few weeks.

In addition to pulling the tomatoes into service to give pasta a little more punch, I put them and a little of their oil over chicken, salmon or tuna, steamed vegetables and anything else that needs a little color and an extra hit of flavor. I’m sure once you have a stash of these tomatoes, you’ll find lots of uses for them.

source: In the kitchen and on the road with Dorie

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