Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Pizza with Fire Roasted Tomato Sauce Hot Italian Sausage Kalamata Olives Red Onion Roasted Peppers and Fresh Mozzerella
Wednesday, May 14, 2014
I was unable to decide whether I wanted Pizza or Salmon last night for dinner when I arrived at the grocery store. Since Monday, Wednesday and Friday are fresh fish delivery day at my local supermarket, I knew there was a good chance I would find the perfect salmon filet at the seafood counter, and, if so, thats what I would fix. Sure enough, the perfectly portioned, ideal center cut salmon filet was displayed, as if waiting for me. I certainly was quick to purchase it, but was unable to get pizza off my mind. I made my way to the sausage section and glanced over the selection, searching for some bulk hot italian sausage. I found just what I was looking for, so I purchased that too and decided to have pizza for dinner and to send the salmon to the freezer for another night this week.
In my pantry I grabbed a can of fire roasted tomatoes for the sauce. I started by sauteeing a minced garlic clove in olive oil and then added the can of tomatoes, a tablespoon of tomato paste, a teaspoon of sugar and a teaspoon of salt. That cooked down for about 1/2 hour on a low simmer until the liquid evaporated and a thick sauce remained.
Meanwhile, I browned the bulk hot italian sausage in a skillet, drained the grease and set it aside.
I used the same pizza dough recipe that I have in the past (for the recipe please see the Veggie Pizza entry on January 31, 2010). Rolled it out into about a 10-12 inch circle and topped it with the fire roasted tomato sauce. Next, the crumbled hot italian sausage, thin strips of roasted red pepper, thinly sliced red onion, sliced Kalamata olives sliced of fresh mozzerella cheese and a sprinkling of hot pepper flakes and dried oregano. I placed the pizza on a pizza stone in a 450 degree oven for about 15 minutes. While still hot, top with freshly grated parmesan cheese!
Chicken Pasta in Creamy Tomato Sauce
Thursday, May 8, 2014
Chicken Pasta in Creamy Tomato Sauce
Ingredients
- Boiled pasta ½ packet
- Chicken breast sliced 2
- Oil 3 tbsp
- Oregano ½ tsp
- Rosemary ½ tsp
- Onion chopped 1
- Garlic chopped 3 – 4 cloves
- Tomatoes boiled 2 – 3
- Parsley chopped ¼ bunch
- Tomato paste 2 tbsp
- Brown sugar 1 tsp
- Fresh cream 4 tbsp
- Salt to taste
- Black pepper ground ¼ tsp
Method
- Boil half packet of pasta and keep aside.Heat 3 tbsp oil in a wok, add 3 – 4 cloves of chopped garlic and sauté till golden brown. Now add 1 chopped onion and fry till softened.Add 2 sliced chicken breast, 2 – 3 chopped tomatoes, 2 tbsp tomato paste, ½ tsp oregano and ½ tsp rosemary. Fry for 2 – 3 minutes.Then add salt to taste, ½ tsp black pepper powder, 1 tsp brown sugar, ¼ bunch of chopped parsley and 4 tbsp fresh cream. Cook for 1 – 2 minutes.Now spread boiled pasta in a platter, top with chicken sauce and serve hot.
White Bean Dried Tomato Dip
Tuesday, April 22, 2014
I keep trying with the white bean dips. I find an awful lot of them pretty dull, actually. Perhaps I have finally gotten enough other stuff in there that it can actually be tasty. At any rate, this was quite popular.
If you dont want to cook the beans, you should use 2 540 ml (19 ounce) tins.
about 3 cups dip
20 minutes prep time, not including cooking the beans
1 cup raw pea (navy) beans
1/3 cup parsley
1/2 cup dried tomatoes
2 cups grated celeriac
2 or 3 cloves of garlic
1 tablespoon sunflower seed oil
the finely grated zest of 1/2 lemon
the juice of 1/2 lemon
1 teaspoon salt (maybe)
1/4 teaspoon ground black pepper
1 teaspoon rubbed basil
1/4 teaspoon rubbed rosemary
1/2 teaspoon rubbed oregano
1/4 teaspoon rubbed thyme
1/4 cup stuffed olives (optional)
The beans need to be cooked the day before; put them in a pot and cover them with generous amounts of water. Bring them to a boil, then let them soak for several hours. Bring to a boil again, and then simmer until tender, about an hour.
Put the drained beans into a food processor. Add a good handful of parsley, washed and squeezed dry (and without any tough stems).
Put the tomatoes into a small pot with water to just cover, and bring to a boil. Turn off the heat and let them sit, covered, for about 10 minutes.
Meanwhile, peel and grate the celeriac. Heat the oil in a medium skillet, and cook the celeriac gently until softened. Add the peeled, sliced garlic and cook for a minute or two more.
Add the drained tomatoes and the celeriac and garlic to the beans. Add the lemon juice and zest, and the seasonings, and the olives if you want them. Note; the amount of salt called for supposes home-cooked beans and no olives. If you use canned beans and/or olives, you should reduce the salt accordingly. If you use both you will not likely need to add any.
Last year at this time I made Pasta with Roasted Squash, Mushrooms, Onions & Dried Tomatoes.
Read More..
If you dont want to cook the beans, you should use 2 540 ml (19 ounce) tins.
about 3 cups dip
20 minutes prep time, not including cooking the beans
1 cup raw pea (navy) beans
1/3 cup parsley
1/2 cup dried tomatoes
2 cups grated celeriac
2 or 3 cloves of garlic
1 tablespoon sunflower seed oil
the finely grated zest of 1/2 lemon
the juice of 1/2 lemon
1 teaspoon salt (maybe)
1/4 teaspoon ground black pepper
1 teaspoon rubbed basil
1/4 teaspoon rubbed rosemary
1/2 teaspoon rubbed oregano
1/4 teaspoon rubbed thyme
1/4 cup stuffed olives (optional)
The beans need to be cooked the day before; put them in a pot and cover them with generous amounts of water. Bring them to a boil, then let them soak for several hours. Bring to a boil again, and then simmer until tender, about an hour.
Put the drained beans into a food processor. Add a good handful of parsley, washed and squeezed dry (and without any tough stems).
Put the tomatoes into a small pot with water to just cover, and bring to a boil. Turn off the heat and let them sit, covered, for about 10 minutes.
Meanwhile, peel and grate the celeriac. Heat the oil in a medium skillet, and cook the celeriac gently until softened. Add the peeled, sliced garlic and cook for a minute or two more.
Add the drained tomatoes and the celeriac and garlic to the beans. Add the lemon juice and zest, and the seasonings, and the olives if you want them. Note; the amount of salt called for supposes home-cooked beans and no olives. If you use canned beans and/or olives, you should reduce the salt accordingly. If you use both you will not likely need to add any.
Last year at this time I made Pasta with Roasted Squash, Mushrooms, Onions & Dried Tomatoes.
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