KITCHEN BASICS – Pink and More Tomatoes

The secret of Life?
The secret’s in the sauce.  Tomato sauce, that is.

It’s PINK SATURDAY with Beverly, and I am offering up these great pink tomato varieties and some deliciousness to go along with them. 

 

 

There’s just something about “tomato” that says Summer to me.  I like them in all shapes, colors and sizes when they are homegrown.  Very few get brought home to my kitchen except during the summer when tomatoes are at their best.

My preference now is for heirloom varieties because there is a depth of flavor that does not seem to me to be present in those that are grown for shipping.  I live in a state known for its tomato crop, and there are some mighty fine tomatoes grown here if you can’t grow your own.

The famed Bradley County Pink Tomatoes are grown on family farms and celebrated each June during the Bradley County Pink Tomato Festival.  It’s one of the oldest running festivals in Arkansas.  While it’s too late for this year’s festivities, perhaps you will want to put that on your calendar for next June. To celebrate 50 years of Pink Tomato Festivals, the festival committee  put together a 50th Anniversary Cookbook. There are 850 entries in the book and each recipe includes tomatoes as an ingredient. To purchase a cookbook send your name and address with $15.00 per copy plus $5.00 per book for shipping and handling to:

Pink Tomato Cookbook 
108 South Walnut
Warren, AR 71671

 

The Arkansas Traveler is really a deep pink (rose)  tomato variety;  I just had to show you how pretty they can be, and they taste even better.  (Some tomato photos courtesy of Tomatobob.com.)

If you haven’t met up with Tomato Bob, you should give his web site a look.  This is where I first began ordering my heirloom tomato seeds years ago. 

There are plenty of books and web sites that can tell you about canning and freezing tomatoes for those of you interested in doing that.  I thought, however, that you might like to give these a try.

Tomato-Bacon Jam
Makes about 2 cups

(Sounds unusual, but it sure is good.)

(Recipe courtesy of Associated Press.)
1/2 pound smoked bacon, about 6-8 slices (I used applewood smoked but peppered is good as well.)
2 pounds very ripe tomatoes, cored and chopped
1 medium yellow onion, diced
1 cup granulated sugar
2 1/2 tablespoons cider vinegar
1 teaspoon salt
ground black pepper to taste (I used cracked black pepper.)

In a large skillet over medium-high heat, cook bacon until crispy.  Drain on paper towels and pat dry.  Set aside.  In a large saucepan, combine tomatoes, onion, sugar, vinegar, salt and pepper.  Bring to a boil, stirring often, then reduce heat to medium.  Crumble in the bacon and simmer until mixture is very thick, about one hour.  Season to taste with additional salt and pepper.  Let the jam cool, then ladle into jars or freezer-safe containers.  It will keep, refrigerated, for 3-4 days, or frozen for up to 2 months.  If freezing, let thaw in the refrigerator overnight.

Variations:  Try adding a finely diced jalapeno, fresh oregano or fresh rosemary.

Serve with hamburgers, grilled cheese sandwiches, or over grilled meats or cream cheese as an appetizer.  We also like it served with purple hull peas and pinto beans.

Delicious!

Fruit-Jar Tomato Relish
Makes 1 quart
(Recipe courtesy of Farm Journal, 1973.)

This variety is Caspian Pink.  It is similar in taste to Brandywine.  This is one of our favorite pinks.

2 tomatoes, peeled and chopped
1 cucumber, peeled and chopped
1 green bell pepper, seeds removed and chopped
1/4 cup chopped white onion
1/2 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon snipped fresh Italian parsley
1 small clove garlic, minced
1/2 teaspoon salt
dash of ground black pepper

In a 1-quart glass jar (hence the name), alternate layers of tomatoes, cucumber, bell pepper and onion until all are used.  Combine the remaining ingredients and pour over the vegetables; cover and chill overnight.  Turn the jar upside own during part of the chilling in order to marinate all of the vegetables evenly.

Serve as an accompaniment to meats and vegetables.  It is surprisingly pretty and tasty.

This pink variety is called Soldacki.  It’s a great low-acid slicing tomato.

Warm Tomato Vinaigrette
(Recipe courtesy of Fresh Herb Cooking, 2001.)

4 tablespoons sherry vinegar
2/4 cup olive oil
1 sprig thyme
1 sprig savory, leaves only
1 sprig chervil, leaves only
2 small tomatoes, peeled, seeded and diced
freshly ground black pepper

In a small saucepan, bring the vinegar to a boil; cook for 3 minutes, remove from the heat and add the olive oil, thyme, savory, chervil, tomatoes, salt and pepper to taste.  Cover and set aside.

I use this as a sauce for baked, broiled or grilled fish such as snapper, flounder or grouper.

Eva’s Purple Ball is more pink than purple.  It was a prolific producer all summer long and was very disease resistant.

Tomato Gravy
Makes 1 1/2 cups
 (Recipe courtesy of Screen Doors and Sweet Tea.)

2 tablespoons bacon drippings or unsalted butter
2 tablespoons all-purpose flour
1 14 1/2-ounce can stewed tomatoes, with juice, or 2 large ripe tomatoes, peeled and seeded
1/2 cup tomato-vegetable juice blend or tomato - clam juice.

In a heavy stainless steel or enameled skillet, heat the dripping over medium heat.  Add the flour and stir with a whisk.  Cook for approximately 2 minutes, or until the flour begins to brown.  Add the tomatoes and the juice, whisking constantly.  Immediately lower the heat and simmer for about 5 minutes, or until thickened and bubbly.

Serve over grits or biscuits.

And finally, this tomato juice recipe from Don Bingham.administrator and chef  at the Arkansas Governor’s Mansion. 

Homegrown Tomato Juice

10 pounds fully ripe tomatoes, quartered
2 cups chopped onion
2 cups chopped green bell peppers
1 cup chopped carrots
1 cup chopped celery
salt and pepper to taste

Combine all in a large cooking pot.  Simmer, covered, for 45 – 60 minutes until the vegetables are very soft.  Press through a sieve or colander, extracting all juice from the cooked mixture.  Place juice in a pan and heat to boiling.  Pour into scalded canning jars and seal.  Process according to your pressure canner guidelines or keep refrigerated.  Stir well before serving.  You can add Tabasco to taste if you desire.

  Have you signed up for Crock Pot Wednesdays yet?  Hurry on over and get yourself signed up for this sure-to-be-fun event.  Get the details HERE.

 

Also linked to:  Simple Supper Saturdays

TASTE OF HOME COOKING SCHOOL and Mexican Lasagna for Presto Pasta Nights

This is a repost of an earlier post.  I have had so many people tell me how much they enjoyed this Mexican Lasagna that I thought I would share it again for those of you who may have missed it.  I’d love to know what you think.

PRESTO PASTA NIGHT THIS WEEK IS HOSTED BY AMY AT Very Culinary.  Thanks Amy!

This is also linked to Foodie Friday at Designs by Gollum.  Thanks Gollum for always hosting this great blog event.

 

Be sure and sign up for Crock Pot Wednesdays with Mister Linky!  Get the details HERE.

 

 

 

So my friends, Mary Lynn and Donna, and I got up a girls’ night out this past Tuesday and headed to the Taste of Home Cooking School that was being held in Little Rock. We were fortunate to get tickets as they sold out almost immediately I understand. We can thank Donna’s cousin from Johnston’s Home Center, one of the sponsors, for our front-row seats. So, if you are so inclined and in need of appliances or a new sewing machine, you might give them a visit:) Our seats gave us a good vantage point not only of the Taste of Home consultant but one of Arkansas’s heartthrob emcees – David Bazzell. He’s a former Arkansas Razorback football player who has managed to keep that OMG physique. Of course,we weren’t there to check out the hunk. Oh no. We were there to definitely check out the food! Having been to some Southern Living Cooking Schools in the past, I was anxious to see how the Reiman Company did by comparison. The placed was packed! Men, women, a baby or two – in available seat. Since we decided to chow down on pizza before the show, we missed the free samples from the food and wine vendors (ah, well). It was a fun, but LONG, show. It started at 6:30 and was not over until around 10. There were plenty of laughs and door prizes (nope, didn’t win…but Donna did) and a stretch break or two, so nobody seemed to mind. Since this week was one of those “an activity every night” weeks, I haven’t tried any of the recipes out myself. Mary Lynn’s hubby told me yesterday while I was plopped in his dentist chair, that they had plans to try out the Mexican Lasagna over the weekend. Obviously, he had me with my mouth full of dental stuff, so I couldn’t jump on the invitation to dine with them – even though he had not bothered to offer one! I’m not timid….I might just show up as a VISG (very important surprise guest) anyway. EXCEPT…this is Nana’s weekend with Perfect Boy and Perfect Girl where we will probably dine on mac n’cheese and hot dogs, their gourmet meal of choice, and I think the meal they probably have planned for Mother’s Day. It will be perfectly delicious, of course. In case you aren’t located where you can attend one of the shows, I will be sharing a few of the ones that were presented that evening starting with the lasagna. It smelled delicious, but Bazzell wouldn’t share. Since he admitted that he had only cooked once in five years, I can understand why. Mary Lynn recalls the meal he prepared at that time – black beans and rice. She heard him say on the radio that he went to Taco Bell to buy the rice! Funny, huh…but look at that smile!

If you give this a try, let me know how well you like it. I hope your Mother’s Day is mucho bueno.

Mexican Lasagna
(Click the link above to check out Lindsay's Menu. She tried it!)
1 1/2 pounds ground chicken (turkey or lean ground beef)
1 cup each diced red onions and diced green bell pepper
2 teaspoons minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup fresh or frozen corn (I have used Mexicorn as well.) 
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
2 cups pasta sauce
1 cup medium salsa
1/4 teaspoon ground pepper
2 tablespoons minced fresh cilantro
4 large or 8 small whole wheat flour tortillas
1 1/2 cups shredded light sharp cheddar cheese
1/4 cup green onions

Preheat oven to 375 degrees. Spray a 13 x 9-inch casserole dish with cooking spray and set aside. In a large nonstick skillet, cook the ground chicken, onions, green pepper and garlic over medium-high heat until the chicken is no longer pink. Break up any large pieces of chicken as it is cooking.

Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.

To assemble casserole, spread a third of the sauce mixture over bottom of casserole dish. Top with half of the tortillas, overlapping and cutting them as necessary (she cut them in half) to fit. Top with a third of the sauce mixture, followed by half of the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions. Cover with foil and bake for 35 minutes.

Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream if desired.

8 servings.

Note 5/15/09: If you want a review of this recipe you can read Mary Lynn's comments or you can visit Lindsay's Menu for her rendition and comments.

CROCK POT WEDNESDAYS – Temptation Pizzazz and PCP Pie

THIS COULD BE YOURS!

It’s Crock Pot Wednesday time here at Dining With Debbie, and  I hope you will join me by signing up with Mister Linky below.  There are some great giveaways for this inaugural event and here’s a look at one of them.

My precious friend and Kappa sister, Lindsey, is a very creative young mother of two – Presley and Chase.  One of the giveaways for will be a $25.00 gift certificate to be used at her online shop called Personal Pizazz by Lindsey.  She will be able to personalize your prize with your preferences.  With so many items to offer, I’m sure you will find something to love.

How would you like this crab to greet your guests at your very own “pretend” or real (lucky you) beach house?

 

How about one of these for framing that PERFECT child or grandchild?

What little boy wouldn’t love this in his room?  Don’t worry; she has plenty of items for that little girl in your life as well.

Need some holiday decor to brighten up a door or wall?  What you need is some “Personal Pizazz by Lindsey.  You should go there now and check out what you might be winning if you enter Crock Pot Wednesdays!
Now, on to the pie!

Today’s recipe comes from “Miss Alma,” a local legend.  For many years she and her husband operated a restaurant called “Ed and Alma’s” that served what we in Arkansas  affectionately call good home cooking ,  When Ed died in the mid 70s, Miss Alma continued operating the restaurant until it sold in 1982.  She retired in an on again, off again fashion until she finally quit the restaurants business for good.  She was coaxed out of retirement to cook for a local realtor and his friends for an occasional lunch.  Needless to say, you wanted to become a “friend of Lib” if for no other reason that to sample some of that great Southern cooking whipped up by Miss Alma.










Ed and Alma’s, now known as Ed and Kay’s, was and is famous for its pies.  They have even been written up in Michael and Jane Stern’s RoadFood.  Take a look at that meringue!



Miss Alma’s P C P Pie is still a tradition today.  You don’t go in asking for Pineapple, Coconut and Pecan Pie --- it’s P C P.  Here’s her version:
PCP Pie ala Miss Alma
2 cups sugar
1 tablespoon corn meal
1 tablespoon flour
5 eggs
pinch of salt
1 cup pecans, coarsely chopped
1 cup drained crushed pineapple
1 cup flaked coconut
1 stick butter, melted
1 unbaked pie shell
Beat the sugar, corn meal, flour, eggs and salt together.  Stir in the pecans, pineapple and coconut.   Stir in the melted butter and mix well.  Bake  at 300 degrees in an unbaked pie shell approximately 45 – 60  minutes or until the pie is set.    (You may need to cover the edges of the pie crust with foil or with a crust guard before the pie filling is completely cooked.)
Linked to:

• Tempt My Tummy Tuesdays   If your mouth is drooling over the thoughts of this pie, just wait until you see what else is tempting those participating in this great blog event.
• Foodie Fridays hosted at Designs By Gollum.  You will not want to miss these great cooks and their ideas.

YOU WILL WANT TO COME BACK LATER TO FIND OUT WHAT OTHER PRIZES WILL BE GIVEN AWAY NEXT WEEK FROM CROCK POT WEDNESDAYS!!!

KITCHEN BASICS – Herb Infused Vinegars

 

Have you signed up for Crock Pot Wednesdays yet?

 

 

 

 

 I’ve been growing herbs for years and have been collecting recipes using them for longer than that.  I always seem to have a larger crop than I ever intended to have, so I am always on a quest for ways to use them.  It is not in my nature to let them just wither away. 

One of the best ways to use them, of course, is in daily cooking.  Replacing salt and fat with flavorful herbs is a much healthier way to eat.  Hubby knows that if he wants added salt to his plate that he will just have to go get it from the kitchen counter himself:)  He would salt his salt if it was totally left up to him.  Leaving it off of the table is my way of gently nudging him to use less and less. 

I often use flavored vinegars when I am cooking and in salad preparations.  While I have made my own vinegar in the past, I haven’t done so in quite awhile.  Since there are only two of us at home now, I find that it is less expensive for me to purchase my vinegar bases and just work from there.  If you hanker to make your own, I suggest that you start with this guide from Food and Wine:  Making Red Wine Vinegar.  It’s easy to make and the taste is incredible.  I’ll be making this recipe  when I return home Saturday using a commercial red wine vinegar:   Chicken in Red Wine Vinegar.  I’ve make it on several occasions and can vouch for the ease of preparation and flavor.

Generally, I just make flavored vinegars like the tarragon vinegar  pictured above.  You can use white wine vinegar, basic white vinegar, red wine vinegar or even rice wine vinegar to do so.   If you want to go more “gourmet,” give champagne vinegar a try. 

Basic Tarragon Vinegar (with variations)
Makes 2 1/4 cups
(pictured above)

1 cup tarragon, leaves and slim stems, lightly crushed in your hands
1 clove garlic, halved
2 cups white wine vinegar
tarragon sprigs

Put the tarragon and garlic in a clean glass pint jar.   Pour the vinegar into the jar, make sure that the tarragon is completely covered.  Cover the top of the jar with plastic wrap, seal tightly with the lid and set aside in a cool, dark place to infuse for about two weeks.  Strain, discarding the solids, then pour the vinegar into small, clean glass bottles.  Insert a fresh sprig of tarragon, making sue the vinegar covers the spring.  Seal the bottle with a cork or other nonmetallic cap.  Store in a cool spot, away from sunlight.  When using more assertive herbs, such as rosemary, thyme or oregano, you should substitute red wine vinegar for the white wine vinegar.

Variations:
Raspberry-Thyme Vinegar:  To make a raspberry-thyme vinegar, replace the tarragon and garlic with 1/2 cup raspberries and 6-7 sprigs of thyme.  After two weeks, strain and rebottle.  Add 3-4 sprigs of fresh thyme and 6-8 raspberries to each bottle before sealing.  (You can do the same thing with blackberries.)  Both of these make great vinaigrettes.  

• Blackberry Vinaigrette
  
  • 2 1/2 teaspoons salt
  • 5 cloves garlic
  • 2 tablespoons Dijon mustard
  • 6 tablespoon blackberry vinegar
  • 2 tablespoon blackberry jam
  • 1 cup extra virgin olive oil

  Puree garlic with salt; whisk in vinegar, mustard, and jam. Whisk in oil slowly until all ingredients are held in suspension. Refrigerate. Easy to make in  mini processor.

Vinegar Provencal:  To make a vinegar Provencal, replace the tarragon with 6 sprigs of rosemary, 6 sprigs of thyme, 1 bay leaf and 2 lightly crushed garlic cloves.  Replace the white wine vinegar with red wine vinegar.  Try this as part of a vinaigrette for cold beef or lamb salad.  It can also be used in a marinade for lamb, pork or beef.

The July 2009 issue of Southern Living has a simple article on herb-infused vinegars along with some helpful hints about making them.  I also can recommend these web sites: Guidelines for Making Vinegars, Making Homemade Vinegar, and Making Homemade Vinegars.  I’m sure that there are scads of others.   If you know of any great ones or have some unique vinegar ideas, please share them in your comments. 

I’m out of town this week attending Advanced Placement Summer Institute, so I won’t be planning a weekly menu.  I will be sharing this idea, however, at  Menu Plan Monday.  Since I will be staying at Perfect Daughter’s house, I expect to do MUCH playing with the Perfect Little Ones.  Perhaps I’ll even share in the cooking duties. 

Monday:  Perfect Daughter is on call so I will be grilling pork tenderloin and chicken with grilled fresh garden veggies and spinach salad with blackberry vinaigrette made from the recipe above.
Tuesday:  Perfect Boy and I have a date with a putt-putt course and a corndog with fries:)  Hopefully, I can make an early morning run to the Farmer’s Market. 
Wednesday through Thursday:  TBA
Friday:  Perfect Boy and I will head back to Nana’s house where he will reign over the territory for the next week.  Tonight will probably be a stop on the way there to meet OoHoo at one of our favorites, The Purple Cow, so PB can fill up on hamburger, fries and purple ice cream!

Tasty Tuesday

Tickle My Tummy Tuesdays

 

Foodie Friday and

Friday Feasts

where lots of good things await!

  Are you making plans to join in the fun at Crock Pot Wednesdays?  Check out the guidelines that were posted on Thursday, July 23.  Keep watching this week for additional information.  I’m anxious to see what you have to share.

CUISINE AT HOME WEEK – Caprese Panini

 

  The details are posted for Crock Pot Wednesdays.  I hope you are planning to sign up.  There will be prizes:)

The last offering for this edition of Cuisine at Home is this terrific panini.  I hope you get a chance to try it.

One of my favorite salads is a simple caprese salad made with homegrown tomatoes, basil, fresh  mozzarella, a good balsamic, freshly ground black pepper,  and a great olive oil.  When I saw this recipe in Cuisine At Home (special issue, no date), I just knew I was going to give it a try.  Plus, I have not been putting my new panini press to much use lately.  I decided to go with this model because I just didn’t want another big appliance around that I would have to take care of and store.  Since there are only two of us at home, this one works great.  You don’t have to have a press, of course, a good iron skillet and a heavy weight for a top will do.  I’m addicted to cookware and dishes, but I do have my limits!

Makes 2 sandwiches.
658 calories each

1 tablespoon olive oil
3/4 cup tomatoes, diced
1 tablespoon capers
pinch of red pepper flakes
1/2 teaspoon balsamic vinegar (I use Modena for the most part.  It’s not so expensive, but it is good.)
3 slices white or wheat sourdough bread, 1/2-inch thick
1/4 cup homemade or purchased pesto
6 ounces fresh mozzarella, thinly sliced (Get the fresh; you’ll thank me.)
sea salt
coarsely ground black pepper

Heat oil in a nonstick skillet over medium-high heat.  Add tomatoes, capers, and pepper flakes; sauté until just starting to break down, about 3 minutes.

Off heat, add vinegar.  Brush oil on one side of each slice of bread; spread the other sides with 1 tablespoon pesto.  Arrange mozzarella and tomato mixture on two slices of bread, then sprinkle with salt and pepper.  Top with another slice of bread, oiled side up.  Toast sandwiches on both sides.

It’s a classy grilled tomato and cheese!!!!

Note:  I have some really good asiago cheese sourdough bread in the freezer that I  used with these, but I think this  and the addition of 2 strips of applewood smoked bacon added to Hubby’s were the only variations I made for this first go at the recipe.  I served it  with a spring green salad.   Plan on serving this immediately as it will get soggy if allowed to sit. 

Details are posted for Crock Pot Wednesdays!  Check it out now.

Linked to Souper Sundays hosted by Deb at Kahalai Kitchens in Hawaii.  Is she lucky, or what???

 

This is also linked to Simple Supper Saturdays. Hooray for simple! I think this panini fills that bill.

CROCK POT WEDNESDAYS

You’re invited! 

 

 

 

 

 

Beginning August 5, I will start hosting Crock Pot Wednesdays each week, and I hope you will join me in the fun. 

 

My Crock Pot (AKA slow cooker – Crock Pot is actually a trade name belonging to Rival) -  gets used lots, especially during the school year since I work as a seventh grade teacher (I know…examine the brain!) and while I enjoy cooking, I also enjoy other activities as well and don’t want to necessarily spend all of my time in the kitchen. I have friends who use theirs almost exclusively during the summer in order to save turning on the oven and heating up their kitchens.  (There’s a good reason why early Southern kitchens were rarely located IN the house.)

 

So, I thought that it might be fun for us to share our favorites, our tried and trues, our exotics, or even our experimentals that are prepared in the crock pot.  If you have a picture, post it; if not, post anyway.  Let us know the pros and cons of what you prepared and suggest any changes that you would do or did.  If possible, let us know where you got the recipe…certainly give yourself credit for your originals. Or, maybe you have a story to share about a Crock Pot experience:)  Maybe you have a hint having anything to do with the crock pot – easy cleaning – easy storing, etc.  Whatever! 

 

I know some cooks have an aversion to crock pots, but still do “slow cooking.”  If that fits you, please feel free to join in anyway and tell us how you do it.  This event is intended to be laid back, easy and enjoyable.  Most of all, I hope it works for you.  I welcome your suggestions as we go along.

 

INAUGURAL POSTING PRIZE OPPORTUNITIES:

Come back on Friday, August 7  for the announcement of the three prize winners who will be randomly selected.  Your name will go in the “pot” each time you complete one of the following entries (more entries, more chances to win).

 All entries must be submitted by 9 p.m. Wednesday, August 5.

 

1. Sign up to participate in Crock Pot Wednesday  and link back to me from your blog post.  This is worth two entries:)
2. Become a follower of Dining With Debbie and leave me a comment here that you have done so.
3. Sign up to become a follower on Twitter  @diningwithdeb and leave me an additional comment here letting me know your Twitter name so I can follow you as well.  If you are already a follower, comment about that as well.
4. Tweet about Crock Pot Wednesday and leave a comment here with the link of your tweet.
5. Post about Crock Pot Wednesday on Facebook and leave me a comment that you have done so.
6. Refer another blogging buddy to this event and leave me a comment with the URL of your buddy’s blog. 
7. Post my Crock Pot Wednesdays button on your blog and let me know that you have done so.

Important:  Please make sure that I can access your email either through a visible email on your blog or in your comments.  Winners will be notified by 5 p.m. on Friday, August  7.

 

 

You probably already know how this works but just as a reminder, please follow these simple guidelines:

 

 

 

• Include your post showing us your Crock Pot Wednesday recipe, ideas or suggestions.
• Link up below on Mister Linky to the permalink of your post.  In order to find out what yours is, click on the title of your post and grab the permalink from the address bar.
• In parentheses following your name, give a word or two of the subject matter of your post.  For example:  darnold23 (pinto beans).  Be sure to leave spaces just as I have shown.
• Link your post back to Dining With Debbie as a courtesy to me so that everyone will know where to find more Crock Pot ideas and recipes.
• Pass the word out to your blogging buddies and let them know that I would love for them to join in the fun.

Thanks for joining in the fun.  Come back this week to see what prizes are in store for you.  You’re gonna’ love ‘em.

 

It’s Foodie Friday hosted by Designs by Gollum and Friday Feasts hosted by Momtrends  I'll also be posting for the first time on Simple Summer Saturday. Hurry on over to see what goodies await you today.  Don’t forget to come back here afterwards and sign up for Crock Pot Wednesdays.

CUISINE AT HOME WEEK – Sensational Summer Pasta

Don’t you just love the looks of this berry tart on the cover of Cuisine At Home, August 2006?  I am so tempted to make that today, but I just know that I would eat way too much of it all by myself.  This will need to go on that “share with my neighbors” list for another day.  In the meantime, I’m sharing such an easy recipe from that same issue and will be linking it to Presto Pasta Nights where the host this week is Pam of Sidewalk Shoes.

You may have read about my surprise crop of mint that I have growing below our former garden spot.  I have been trying to take advantage of that bonus and use as much of it as I can.  This pasta dish does just that and it good either warm or cold.  I really like dishes that can be served either way like that, especially at this time of the year. 

Sensational Summer Pasta
Makes 6 cups
For the yogurt-herb sauce:
1 cup fresh spinach leaves
1/2 cup plain yogurt (Greek if you can get it.)
1/2 cup feta, crumbled
1/2 cup fresh parsley (Italian) leaves
3 tablespoons fresh oregano leaves
2 tablespoons fresh mint leaves
2 tablespoons fresh lemon juice
1 teaspoon honey
salt and pepper to taste
1/4 cup olive oil

Combine spinach, yogurt, feta, herbs, lemon juice , honey , salt and pepper in a food processor.  Drizzle in oil and process until smooth.   Set aside.

For the pasta:
2 1/2 cups dry penne pasta
1 cup roasted red (or yellow or orange) bell pepper, cut into strips
1/2 cup kalamata olives, pitted and halved
Prepare pasta according to package directions; drain.  Toss with bell pepper, olives and sauce. 

I would serve this with grilled chicken breasts or lamb chops.  It would be good with anything!  You can also add in leftover grilled or rotisserie chicken to the pasta as well.    I have also been known to add in halved cherry tomatoes.  Experiment!  This is so good leftover and cold:)

*Note:   Cuisine At Home Posts
Cilantro Pesto Halibut
Crusted Goat Cheese with Spinach and Tomato Salsa
Caprese Panini (coming Thursday)

 

Watch here for Crock Pot Wednesday details coming soon. 

Thanks for stopping by.  I hope you will visit again soon.

CUISINE AT HOME WEEK – Cilantro Pesto Halibut with Chile-Garlic Dipping Sauce and Sweet and Sour Slaw

 Today’s recipes come from Cuisine At Home, June 2008.  I’ll be linking this post to Tasty Tuesdays.  There will be great ideas shared there today, so go over and check them out.

 I  try to prepare fish as often as I can.  It just depends on what’s available fresh.  I will use fresh frozen fish, but my problem is that I forget about it being in the freezer – and, well, fish loses its flavor so quickly that I’m usually not satisfied to use it as my main ingredients.  While this recipe calls for halibut, I have a great piece of grouper in the freezer that I will be using instead.  I think any firm-fleshed white fish would work well here.  Salmon would be another good choice as well, I think.  Fortunately, fresh frozen fish is becoming more readily available in my area.  I was “suggesting” to Hubby the other day, however, that the shrimp supply is down to the LAST bag in the freezer and that we really, really, really needed to make another trek to THE Gulf for restocking.  We love Joe Patti’s in Pensacola for fresh seafood.  I would LOVE to live closer just to get to there more often.  You do know THE Gulf, don’t you?  If you live in the South you do, but I forget that not all of you get to share in that little piece of Heaven down here.

Ingredients

For the fish:
2 cups fresh cilantro leaves and stems
1 Tablespoon soy sauce
1 teaspoon soy sauce
1 teaspoon black pepper
1 teaspoon vegetable oil
1/2 teaspoon sugar
2 garlic cloves
2 halibut or mahi mahi fillets (5 oz. each)

Process cilantro, soy sauce, black pepper, oil, 1/2 teaspoon sugar and the garlic cloves in a food processor until minced.  Spread onto both dies of the fish fillets to coat and let stand at room temperature 10-15 minutes.  Preheat grill to medium-high.

Lightly coat both sides of the fish with nonstick spray, then grill until cooked through and firm, 4 – 6 minutes per side; do not overcook.

For the dipping sauce:
1/2 cup sugar
1/4 cup water
1/4 cup white vinegar
1 tablespoon garlic, chopped
1/2 teaspoon kosher salt (I will use sea salt.)
2 teaspoons red pepper flakes, or to taste

Simmer 1/2 cup sugar, water, vinegar, 1 tablespoon garlic, and salt in a small saucepan over medium heat.  When sugar is dissolved, reduce heat to medium-low and simmer until the consistency of maple syrup, about 10 minutes.  Off heat, stir in the red pepper flakes; set aside.

I will be serving this with this packaged precooked rice.  It has a subtle Thai flavor.  While I don’t normally use precooked rices, I actually like this one.  It could easily be duplicated using your own fresh ingredients, but heck ….sometimes I like a shortcut:) 

Sweet and Sour Slaw 
 
Makes 2 cups

Muddle:
1 red serrano or jalapeno thinly sliced
1 garlic clove, chopped
1/2 shallot, chopped
1 tablespoon sugar
6 grape or cherry tomatoes, halved
2 teaspoons fish sauce or 1/2 teaspoon anchovy paste
1/8 teaspoon kosher salt  (I will use sea salt.)
1/2 lime, cut into wedges
Toss with:
1 1/2 cups packaged broccoli slaw
1/4 cup fresh cilantro leaves
3 tablespoons Spanish peanuts, toasted
Muddle serrano, garlic, shallot and sugar in a mortar and pestle until they begin to break down (or pulse briefly in a food processor).  Add tomatoes, fish sauce and salt; squeeze lime wedges into mixture and add rinds to the bowl.  Muddle ingredients to lightly crush tomatoes and release oils from rinds.  Taste for seasoning; remove lime rinds from bowl.  Toss slaw and cilantro with dressing; let stand until ready to serve.  Top with peanuts before serving. 

Note from CAH:  If you can, make the slaw dressing the authentic way --- using a mortar and pestle.  Its flavor will be much more delicate.  A food processor works too, but omit the lime wedges. 

Special Starbucks offer:  You're Invited to Enjoy a Free Pastry on the Morning of July 21st - with the purchase of a beverage*
I just got this in my email, so I thought I would pass it along.  We like FREE at my house:)

  Remember to check back here for details of Crock Pot Wednesdays beginning August 5.  You won’t want to miss it.

ON THE MENU - CUISINE AT HOME WEEK – Crusted Goat Cheese with Spinach and Fresh Tomato Salsa

If you’ve been following my blog for awhile, you know how much I enjoy my cooking magazines.  I really am cutting back and weaning out, but there are some that I just enjoy too much to big them adieu.  One of those is Cuisine At Home (this is not an endorsement, just my opinion).  I’ve been a subscriber since they began, I think.  When I feel that I am getting in a rut with our menus, I tend to go back to CAH to get rejuvenated.  This week I will be featuring dishes from there on our menu plan. 

 I post my plan for the menu   on the sidebar and link it to Menu Plan Monday.  You can find some really terrific ideas and links there should you need some inspiration as well.

Also linked to Tasty Tuesday at Balancing Beauty and Bedlam.

I had goat cheese left over from last week’s Baked Pear and Goat Cheese salad, so I decided to include the following on the menu for Tuesday.  It really sounds good:)

Crusted Goat Cheese with Spinach and Fresh Tomato Salsa 

 
1 1/2 cups tomatoes, chopped (you may need to drain some of the juice)
1/4 cup shallots, minced (the whites of green onions will work if you can’t find shallots)
1/4 cup chopped fresh Italian parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons minced fresh oregano
salt and pepper to taste
1/3 cup panko bread crumbs
1/3 cup slivered almonds
8 ounces soft goat cheese
1 egg, beaten
1 tablespoon olive oil
8 cups fresh spinach
1/4 teaspoon red pepper flakes

To prepare the tomato salsa, combine the first 6 ingredients in a small bowl.  Season with salt and pepper, cover and chill.

Pulse panko and almonds together in a food processor until fine.  Slice the cheese into eight 1/2-inch thick slices.  Dip each slice into egg, then coat in the almond panko mixture.  Brown the coated cheese in 1 tablespoon of the olive oil in a nonstick skillet over medium heat.  Drain the medallions on paper towels.  Return the skillet to the heat.

Sauté spinach with the red pepper flakes and salt until wilted, about 1 minute.  (We prefer ours to still have some “bite.”) Serve the crusted cheese over the sautéed spinach and top with the tomato salsa.

Note:  I will serve this as a warm side dish/salad.  Recipe courtesy of Cuisine At Home, June 2006. 

 

 I will be hosting Crock Pot Wednesdays beginning August 5 here at Dining With Debbie, and you are cordially invited to join in the fun.  You can check here for the official information.  PRIZES!!!!!!