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Tag Archives: tomato

PAN BAGNAT

16 Monday May 2016

Posted by Ceri Wilkin in burgers and sandwiches, Recipes

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delicious, easy, egg, french, girl time, no-bake, picnic, prepare ahead, summer, tomato, tuna

I made this hearty, flavorful sandwich for my daughter and I for dinner one night when all the boys were out of the house and it was just the two of us. It was glorious to sit outside, just us girls, and eat our simple meal and chat – enjoying the beautiful evening and each others company.

PAN BAGNAT

pan bagnat

Chop one garlic clove and 1/4 cup pitted green olives, combine in a bowl and cover with olive oil. Cut a large loaf of peasant-style bread in half (I used challah rolls and adjusted the amount of ingredients to suit the lesser amount of bread). Drizzle additional olive oil on cut sides. Flake 2 (6-ounce) cans of tuna and distribute over bottom half of bread. Slice 3 hard boiled eggs and 3 tomatoes and layer over tuna. Spoon on garlic-olive mixture and top with basil leaves and a few grinds of black pepper. Cover with top piece of bread. Wrap in waxed paper, place heavy skillet on top of sandwich and refrigerate 1 to 3 hours. Cut into slices.

Enjoy!

Recipe adapted from Readers Digest, May 2013

www.rd.com/

SILKY TORTILLA SOUP

17 Wednesday Feb 2016

Posted by Ceri Wilkin in Recipes, Soup

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chicken, chipotle, easy, favorite, Max, Mexican, tomato

My youngest child adores soup in pretty much any form and flavor!! He orders a warming bowl of sustenance almost every time we eat out, and is always thrilled when it’s on the dinner menu at home.

SILKY TORTILLA SOUP

silky tortilla soup

2 tablespoons olive oil

1 onion, chopped

5 garlic cloves, minced

salt and pepper

1 1/2 pounds tomatoes, chopped

4 chipotle chiles in adobo sauce, seeded and coarsely chopped

8 cups chicken stock

oil for frying

6 corn tortillas, halved and thinly sliced

1 stick unsalted butter, diced

4 cups chopped chicken

crumbled queso fresco and cilantro leaves for garnish

In a saucepan, heat the olive oil until shimmering. Add the onion, garlic and a generous pinch of salt, and cook over moderate heat, stirring, until softened and starting to brown, about 8 minutes. Stir in the tomatoes, chipotle chiles and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes are very soft, 30 minutes.

Meanwhile in a skillet, heat oil. Add tortilla strips and fry over moderate heat, stirring until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the strips to paper towels. Season with salt.

Add butter to soup, using an immersion blender, puree soup. Add chicken and gently reheat the soup. Season with salt.

Serve the soup in bowls, garnished with queso fresco, cilantro and tortilla strips as desired.

Enjoy!

Recipe adapted from Food and Wine, May 2013

www.foodandwine.com/

 

CHICKEN AVOCADO SANDWICH

18 Saturday Jul 2015

Posted by Ceri Wilkin in burgers and sandwiches, Recipes

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chicken, ciabatta, cilantro, delicious, easy, lettuce, quick, salsa, smoked cheddar, tomato

I assembled this sandwich for lunch one busy Saturday afternoon with fare we had readily available at the house. One of the many great things about a sandwich, apart from it being quick, delicious, easy to eat and easily adaptable to individual desires and what happens to be on hand, is that it is a simple matter to modify the amount of ingredients that would be needed for one person or a crowd.

CHICKEN AVOCADO SANDWICH

chicken avocado sandwich

ciabatta rolls

1 1/2 pounds cooked chicken breast, sliced

8 ounces smoked cheddar cheese, sliced

2 tomatoes, sliced

1/2 pound lettuce

3 avocados

4 tablespoons salsa

2 tablespoons mayonnaise

2 teaspoons chopped cilantro

1 lime, juiced

hot sauce to taste

Peel the avocados and coarsely mash them in a bowl. Fold in the salsa, mayonnaise, cilantro, lime juice and hot sauce.

To assemble the sandwiches, slice the rolls in half and hollow out some of the bread. Spread each half of the rolls with the avocado mixture. Layer with chicken, cheese, tomatoes and lettuce. Replace the top of the rolls.

Enjoy!

Recipe adapted from CITISCAPES, April 2011

www.citiscapes.com/

BLACK BEAN AND CORN SALAD

16 Thursday Jul 2015

Posted by Ceri Wilkin in Recipes, Salad

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black bean, corn, delicious, easy, fresh, healthy, jalapeño, quick, tomato

A lovely, simple, summery salad to accompany any meal.

BLACK BEAN AND CORN SALAD

black bean and corn salad

1 jalapeño pepper

1/2 tablespoon salt

2 tablespoons olive oil

2 tablespoons lime juice

handful of cilantro, chopped

3 green onions, chopped

6 campari tomatoes chopped

1 1/2 cups corn kernels, cut from grilled cobs

1 can black beans, rinsed

Whisk together lime juice, olive oil and salt in a medium bowl. Gently stir in beans, corn, green onions, jalapeño, cilantro and tomatoes.

Enjoy!

Recipe adapted from CitiScapes, April 2011

www.citiscapes.com/

FRENCH SALAD

09 Thursday Apr 2015

Posted by Ceri Wilkin in Recipes, Salad

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bacon, blue cheese, creme fraiche, delicious, dressing, entertaining, orange, pickled mustard seeds, tomato

My husband and I were cooking for friends one Saturday night, after just getting back into town. We developed a menu together, discussing ideas and looking through magazines for inspiration, and then we made two shopping lists – planning to divide and conquer the supermarket scene.

When writing down the ingredients we had to shop for, I thought my husband had chosen a completely different recipe, and wrote down cherry tomatoes and creme fraiche instead of the chicken and lentils he required to make his dish. Despite my initial confusion, somehow we both arrived back at the house with all of the ingredients that were needed, and enjoyed our dinner with wonderful friends – and I still had all the ingredients for this French Salad, which I made the next day.

FRENCH SALAD 

french salad

PICKLED MUSTARD SEEDS

2 tablespoons yellow mustard seeds

1/4 cup white vinegar

DRESSING

4 ounces cherry tomatoes

3/4 cup plus 1 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon fresh orange juice

salt and pepper

SALAD

4 slices bacon, cut into strips

2 ounces blue cheese, crumbled

1/4 cup creme fraiche

baby romaine

salt and pepper

chopped chives for garnish

PICKLE THE MUSTARD SEEDS

In a small saucepan, combine the mustard seeds and vinegar and bring to a boil. Remove the saucepan from the heat and let stand for an hour.

MAKE THE DRESSING

Heat the oven to 450F. In a small ovenproof skillet or baking dish, toss the tomatoes with 1 tablespoon of the oil. Roast for 30 minutes, until the tomatoes have popped and are browned in spots. Transfer to a blender. Add the remaining ingredients, puree until smooth.

MAKE THE SALAD

In a small skillet, cook the bacon over moderate heat until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain. In a small bowl, blend the blue cheese with the creme fraiche until smooth. Dollop the mixture onto plates and spread slightly. In a large bowl, toss the lettuce with half of the dressing and season with salt and pepper. Arrange the lettuce on top of the blue cheese mixture. Garnish with the pickled mustard seeds, bacon and chives. Serve the remaining dressing on the side.

Enjoy!

Recipe adapted from Food and Wine, April 2015

www.foodandwine.com/

ROASTED VEGETABLES WITH GOAT CHEESE TOAST – FAYETTEVILLE PILATES AND BARRE

26 Thursday Mar 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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delicious, eggplant, goat cheese, healthy, onion, pepper, roasted, tomato, Vegetables

I prepared this recipe to take to a friends house, carefully following the directions. It was delightfully delicious, but I was surprised by the resulting quantity – even though it was supposed to serve 6. Thankfully only four of us were at the gathering, everyone else also brought appetizers to share, and the bold flavors of the vegetables and goat cheese made up for the small amount on the serving dish.

ROASTED VEGETABLES WITH GOAT CHEESE TOAST

roasted vegetables with goat cheese toasts

1/4 cup diced eggplant, 1n 1/4-inch pieces

1/4 cup chopped onion, in 1/4-inch pieces

1/4 cup chopped yellow pepper, in 1/4-inch pieces

1/4 cup chopped tomato, in 1/4-inch pieces

4 teaspoons olive oil

1 teaspoon salt

4 teaspoons chopped parsley

4 teaspoons sherry vinegar

1 baguette, sliced and toasted

1/2 cup goat cheese, at room temperature

Heat oven to 400F. Place eggplant, onion, pepper and tomato on separate baking sheets, or sections of the same pan). Lightly coat each with 1/2 teaspoon of the olive oil and sprinkle each with a pinch of salt. Roast for 30 minutes or until soft and lightly caramelized.

Transfer the vegetables to four separate bowls. To each, add 1 teaspoon of the parsley, 1/2 teaspoon of the olive oil, a pinch of salt, and 1 teaspoon of the vinegar, mix each bowl well. Carefully spoon vegetable mixtures in four separate rows on a large plate. Smear toasts with the goat cheese and top with vegetables.

Enjoy!

Recipe adapted from Shape, September 2014

www.shape.com/

TUSCAN TOMATO SOUP – FAYETTEVILLE PILATES AND BARRE

05 Thursday Mar 2015

Posted by Ceri Wilkin in Recipes

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basil, ricotta, Soup, tomato

Classic cold weather comfort food.

TUSCAN TOMATO SOUP

tuscan tomato soup

5 pounds tomatoes

1/2 cup olive oil, plus more for drizzling

1 onion, diced

4 garlic cloves, crushed

pinch of crushed red pepper

salt

1 cup basil leaves, sliced

Ricotta cheese for serving

Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a slit in the base of each tomato. Add the tomatoes to the boiling water and blanch just until the skins start to split, about 10 seconds. Transfer the blanched tomatoes to the ice water to cool.

Peel and halve the tomatoes crosswise. Coarsely chop tomatoes. Wipe out the pot, and heat the 1/2 cup of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and crushed red pepper and season with salt. Cover partially and simmer over moderately high heat until the tomatoes have cooked down, about 30 minutes.

Stir in the basil leaves. Spoon soup into bowls, drizzle lightly with olive oil, top with a dollop of ricotta and serve right away.

Enjoy!

Recipe adapted from Food & Wine, September 2007

www.foodandwine.com/

SHRIMP ON SUGARCANE and BLT BITES and CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS and HOT ARTICHOKE DIP

31 Saturday Jan 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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artichoke, bacon, BLT bites, dip, goat cheese, hot, mushroom, phyllo shells, pimento cheese, shrimp, sugarcane, Super Bowl, tomato

The Super Bowl is consistently the most watched sporting event in the world!! The outstanding advertisements, the championship game between the top professional football teams in the country and the spectacular half time show are talked about and anticipated, as much as the food that will be served at the numerous nationwide parties.

Entire websites, magazine articles and newspaper food sections are dedicated to throwing the very best Super Bowl party with the most fabulous football fare.

SHRIMP ON SUGARCANE

shrimp on sugarcane

4 garlic cloves, coarsely chopped

3 tablespoons sugar

2 shallots, coarsely chopped

1/4 cup fish sauce

3 tablespoons fresh lime juice

1 teaspoon freshly ground pepper

2 tablespoons lemongrass paste

1/4 cup vegetable oil, plus more for brushing

24 jumbo shrimp, shelled and deveined

12 sugarcane swizzle sticks

3 tablespoons chopped peanuts

3 tablespoons coarsely chopped cilantro

In a food processor, combine the garlic, sugar, shallots, fish sauce, lime juice and pepper. Add the lemongrass and the 1/4 cup vegetable oil, process to a puree. Arrange the shrimp in a large, shallow glass dish in a single layer and pour the marinade on top, turn the shrimp to coat thoroughly. Cover and refrigerate for 2 hours.

Light a grill (or the broiler on in the oven). Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off most of the marinade. Working with the shrimps natural curl, use a small sharp knife to make 2 slits – one near the tail and one near the head. Thread a sugarcane stick through the slits, the shrimp should lie flat. Repeat with remaining shrimp.

Grill the shrimp over a hot fire (or under the broiler), brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side. Transfer the shrimp to a platter and sprinkle the peanuts and cilantro on top.

Enjoy!

Recipe adapted from Food & Wine, June 2006

www.foodandwine.com/recipes

BLT BITES

BLT BITES

1 pint small gourmet tomatoes, cut in half

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Pimento Cheese Filling

6 slices bacon, cooked and cut into 1-inch pieces

arugula leaves

Using a small knife, carefully cut out centers from both halves of each tomato, discard centers. Sprinkle inside of each tomato half with salt and pepper. Pipe about 1 teaspoon of Pimento Cheese Filling into each tomato half, top with 1 piece of bacon and 1 arugula leaf.

PIMENTO CHEESE FILLING

2 (8-ounce) packages extra-sharp cheddar cheese, shredded and divided

4 ounces cream cheese, softened

1/4 cup mayonnaise

1 (12-ounce) jar roasted red peppers, drained and chopped

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground red pepper

1/2 teaspoon Tabasco sauce

1/2 teaspoon Worcestershire sauce

In the work bowl of a food processor, combine half of the shredded cheddar, cream cheese and mayonnaise, process until combined. Add peppers, and process until combined. Add sugar, salt, black pepper, red pepper, Tabasco and Worcestershire sauce, processing until smooth. Stir in remaining cheddar cheese.

Enjoy!

Recipe adapted from Entertain, Decorate Celebrate Magazine

www.celebratemag.com/

CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS

creamy wild mushroom and goat cheese cups

2 tablespoons olive oil

1/2 cup chopped shallots

2 tablespoons fresh sage

salt and freshly ground black pepper

1 pound mixed mushrooms (such as shiitake, cremini and oyster), chopped

1 1/2 tablespoons minced garlic

1/3 cup sherry

1 teaspoon soy sauce

3 tablespoons sour cream

3 tablespoons half-and-half

1/4 cup goat cheese

2 (2.1 ounce) packages mini phyllo shells

2 tablespoons chopped fresh chives

Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Add shallots, and sauté 1 minute. Add sage, salt and pepper to taste, and mushrooms, sauté 4 minutes. Add garlic, and sauté until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes). Stir in sherry and soy sauce, cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Season with salt and pepper, stir in sour cream, half-and-half, and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.

Enjoy!

Recipe adapted from Cooking Light, December 2012

www.cookinglight.com/

HOT ARTICHOKE DIP

hot artichoke dip

Heat oven to 400F. Place 2 garlic cloves, a 14 ounce can of artichoke hearts, drained and coarsely chopped, and 2 chopped green onions in a food processor, process until chopped. Add 1/3 cup grated parmesan, 1/3 cup mayonnaise, 1/4 cup cream cheese, zest from 1 lemon, 1 tablespoon fresh lemon juice, and 1/4 teaspoon crushed red pepper, process until almost smooth. Spoon mixture into a dish coated with cooking spray. Bake for 15 minutes.

Enjoy!

Recipe adapted from Cooking Light, January/February 2013

www.cookinglight.com/

 

TOMATO THYME SHORTBREADS WITH OLIVE GREMOLATA

29 Thursday Jan 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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green, gremolata, Kalamata, lemon, olives, parmesan, shortbread, Superbowl, thyme, tomato

Americas favorite Superbowl foods – pizza, wings, chips, sandwiches – are all designed to be handheld – picked up and easily consumed alongside the distraction of the show – whether game or advertisement or the half time entertainment.

These little appetizers are the perfect bite, enabling you to focus your attention on the TV, and fully enjoy every aspect of the day.

TOMATO THYME SHORTBREADS WITH OLIVE GREMOLATA 

tomato thyme shortbreads

SHORTBREADS

1 cup flour

1/4 cup tomato paste

1 tablespoon sugar

1 tablespoon grated parmesan cheese

1 tablespoon fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

pinch of freshly ground black pepper

1 stick cold unsalted butter, cubed

GREMOLATA

1/2 cup finely chopped pitted green olives

1/2 cup finely chopped pitted kalamata olives

3 tablespoons olive oil

2 tablespoons finely chopped parsley

1 1/2 teaspoons finely grated lemon zest

1 teaspoon fresh lemon juice

1 garlic clove, minced

salt and freshly ground black pepper

MAKE THE SHORTBREADS

In a food processor, pulse the flour, tomato paste, sugar, cheese, thyme, salt, cayenne and black pepper until the tomato paste is evenly distributed. Add the butter and pulse until the dough starts to come together. Scrape the dough onto a large sheet of plastic wrap and roll it into an 8-inch log, 1 1.2 inches in diameter. Wrap the dough in the plastic and refrigerate until well chilled, at least 1 hour.

MAKE THE GREMOLATA

In a medium bowl, combine all of the ingredients and season with salt and black pepper.

Heat the oven to 350F, and line 2 baking sheets with parchment paper. Slice the shortbread log into 1/4 inch thick rounds and arrange on the prepared baking sheets. Bake the shortbreads in the upper third and center of the oven for about 18 minutes, until the edges are lightly browned. Transfer the shortbreads to a wire rack to cool completely. Serve with the olive gremolata.

Enjoy!

Recipe adapted from Food and Wine, April 2014

www.foodandwine.com/

MINI MEDITERRANEAN SALAD BOATS – FAYETTEVILLE PILATES AND BARRE

15 Thursday Jan 2015

Posted by Ceri Wilkin in Recipes, Salad

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Belgian, cucumber, endive, Fayetteville Pilates and Barre, feta, Mediterranean, mint, tomato

This Saturday, the 17th, is the 3 Year Anniversary Party for Fayetteville Pilates and Barre – and they have a great event planned! Not only will there be delicious food and wine, from Petra Cafe, fabulous giveaways and a grand announcement – but all proceeds go to Peace At Home Family Shelter!! It doesn’t get any better!! To tickle your taste buds, and get you in the mood for the great Mediterranean food from Petra, here is a cute little salad.

MINI MEDITERRANEAN SALAD BOATS – FAYETTEVILLE PILATES AND BARRE

mini mediterranean salad boats

2 cups diced tomato

1 1/2 cups diced English cucumber

1 cup diced red bell pepper

1/3 cup finely chopped red onion

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley

3 tablespoons olive oil

2 tablespoons red wine vinegar

3/4 cup crumbled feta

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 heads Belgian endive, separated into spears

In a medium bowl, combine tomato, cucumber, bell pepper, onion, mint, parsley, olive oil, vinegar, feta, salt and black pepper. Spoon mixture onto endive spears, arrange on platter and serve.

Enjoy!

Recipe adapted from Oprah Magazine, November 2014

www.oprah.com/app/food.html

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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