Tag Archives: tomatoes

ROASTED TOMATO HUMMUS WITH PECORINO AND THYME and PEA HUMMUS – FAYETTEVILLE PILATES AND BARRE

10 Thursday Sep 2015

Posted by in Appetizers, Recipes

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I love these two variations of classic hummus.

ROASTED TOMATO HUMMUS WITH PECORINO AND THYME

roasted tomato hummu with pecorino romano

Combine 2 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 (15-ounce) can rinsed and drained chickpeas, 1/2 teaspoon salt, 3 tablespoons water and 1 garlic clove in the bowl of a food processor, process until smooth.

Heat oven to 400F. Toss 1/2 cup cherry tomatoes with 2 teaspoons olive oil, season with salt and pepper, spread in an even layer on a rimmed baking sheet. Bake for 20 minutes, or until blistered, cool 10 minutes. Add tomatoes to food processor with chickpea mixture, process until smooth. Top hummus with sliced cherry tomatoes, grated pecorino romano cheese and 1 teaspoon of chopped fresh thyme.

Enjoy!

Recipe adapted from Cooking Light, April 2015

www.cookinglight.com/

PEA HUMMUS

pea hummus

1 cup frozen green peas

salt

1 cup chickpeas

1/4 cup fresh mint leaves

2 tablespoons tahini

2 tablespoons fresh lemon juice

1 clove garlic, minced

1/4 teaspoon ground cumin

ground black pepper

crushed red pepper flakes

Cook peas in a pot of boiling, salted water until tender, about 2 minutes. Transfer the peas to a food processor. Add the chickpeas, mint, tahini, lemon juice, garlic, and cumin and process until smooth. Season to taste with salt, black pepper and red pepper flakes.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2014

www.arkansasonline.com/news/features/food/

BLT SALAD WITH OLIVE VINAIGRETTE and OLD FASHIONED COBB SALAD

13 Thursday Aug 2015

Posted by in Recipes, Salad

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Although both of these wonderful salads include tomatoes, bacon, hard-boiled eggs and blue cheese, they both have unique ingredients that blend together to create two completely different meals.

BLT SALAD WITH OLIVE VINAIGRETTE

blt salad with olive vinaigrette

Cook 8 slices of bacon until crisp. Chop. Toss 1 pint of cherry tomatoes, halved, with 1/4 cup Kalamata Olive Vinaigrette, add salt and pepper to taste. Chop leaves from 1 to 2 romaine lettuce hearts. Arrange on a platter, along with 1/3 cup fresh basil leaves, chopped. Top with 4 hard-cooked eggs, peeled and quartered, the tomatoes and bacon. Sprinkle with 4 ounces of Gorgonzola cheese, coarsely crumbled. Add salt and pepper to taste. Serve with remaining vinaigrette.

KALAMATA OLIVE VINAIGRETTE

Whisk together 1/2 cup olive oil, 1/3 cup finely chopped Kalamata olives, 1/4 cup red wine vinegar, 2 tablespoons each chopped fresh basil and oregano, 2 minced garlic cloves, and 1/2 teaspoon sugar. Season to taste with salt and freshly ground black pepper.

Enjoy!

Recipe adapted from Southern Living, July 2013

www.southernliving.com/

OLD FASHIONED COBB SALAD
old fashioned cobb salad

chopped romaine lettuce

2 pints cherry tomatoes, halved

2 cooked chicken breasts, cut into 1/2-inch cubes

12 strips bacon, cooked until crisp and chopped

6 hard-boiled eggs, sliced

1 cup crumbled blue cheese

2 avocados, cut into 1/2-inch cubes

Old Fashioned French Dressing (see recipe below)

Place lettuce in a bowl. Top with cherry tomatoes, chicken, bacon, eggs, cheese and avocados. Serve with dressing.

OLD FASHIONED FRENCH DRESSING

1/2 cup red wine vinegar

1/4 teaspoon sugar

juice of 1/2 lemon, freshly squeezed

1 1/2 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard

1 clove garlic, minced

1 cup olive oil

Shake all ingredients except oil together in a large jar. Wait 15 minutes. Add oil and shake again. Set aside for an hour before using.

Enjoy!

Recipe adapted from The Wall Street Journal, June 2011

www.wsj.com/public/page/magazine-food.html

 

 

PEPPER AND CHICKEN NACHOS and CHICKEN PAPRIKASH SOUP

10 Wednesday Jun 2015

Posted by in Chicken, Recipes

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As soon as the weather is warm enough, the cover comes off our outdoor grill, and my husband is out on the back deck as often as possible, cooking dinner for our family. He was a little exuberant one night, grilling copious amounts of chicken. Once it was determined everyone had enjoyed as much grilled chicken as they could stand, I constructed a couple of dishes with the leftovers that cleverly camouflaged the original bird.

PEPPER AND CHICKEN NACHOS

pepper and chicken nachos

4 garlic cloves, minced

1/4 cup apple cider vinegar

1/3 cup olive oil

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

mini bell peppers, cut in half and seeds removed

2 cups cooked chicken, chopped

1 (15 1/2-ounce) can black-eyed peas, drained and rinsed

grated cheddar cheese

1/3 cup fresh cilantro leaves

Combine garlic, vinegar, olive oil, cumin, salt and pepper. Reserve 3 tablespoons of garlic mixture. Pour remaining garlic mixture into a resealable plastic bag. Add peppers. Cover and chill for 15 minutes, turning once. Remove peppers from marinade, place on a cookie sheet, reserving marinade for basting.

Heat oven to 400F.

Place cookie sheet in oven, cook 8 to 10 minutes or until peppers are tender, turning occasionally and basting with marinade.

Combine chicken and black-eyed peas with reserved 3 tablespoons of garlic mixture. Top each pepper with chicken mixture and grated cheese. Cook for 5 to 6 minutes or until cheese is melted. Remove from oven, sprinkle with cilantro.

Enjoy!

Recipe adapted from Southern Living, July 2011

www.southernliving.com/

CHICKEN PAPRIKASH SOUP

chicken paprikash

2 tablespoons butter

1 tablespoon smoked paprika

1 onion, chopped

1 tablespoon of flour

1 can (14.5-ounce) crushed tomatoes

1 red bell pepper, finely chopped

2 cups chicken broth

3 cups cooked chicken, chopped

3/4 cup sour cream

salt and pepper

chopped fresh parsley

In a large saucepan, melt the butter with the paprika over medium heat. Add the onion and cook, stirring, for 3 minutes. Sprinkle in the flour and cook, stirring for 2 minutes. Stir in the tomatoes. Cook, stirring, until the mixture begins to simmer and thicken, about 2 minutes. Stir in the bell pepper and broth. Cover and simmer over medium heat, stirring occasionally, until the pepper is tender, 15 to 20 minutes.

Add the chicken and cook just to heat through. Stir in the sour cream, 1/4 cup at a time, season with salt and pepper. Top with the parsley before serving.

Enjoy!

Recipe adapted from Rachael Ray

www.rachaelray.com/

RATATOUILLE WITH GOAT CHEESE – FAYETTEVILLE PILATES AND BARRE

13 Thursday Nov 2014

Posted by in Recipes, Soups and Stews, Vegetables

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Eggplant is one of those ingredients I tend to shy away from when I see it in a recipe. However, the first time I had Ratatouille, at a friends lunch time gathering, made by a local restaurant owner whose husband is French – I almost swooned. The earthiness and richness of the dish, and the combination of flavors was so fabulous, especially when coupled with crusty bread, I had seconds and then took a big bowl home with me.

RATATOUILLE WITH GOAT CHEESE – FAYETTEVILLE PILATES AND BARRE

ratatouille with goat cheese

1/2 cup olive oil

1 pound eggplant, peeled and cut into 1-inch dice

5 garlic cloves, minced

salt and freshly ground black pepper

1 zucchini, cut into 1/2-inch dice

1 yellow squash, cut into 1/2 inch dice

1 onion, cut into 1/2 inch dice

1 red bell pepper, cut into 1/2 inch dice

2 pounds tomatoes, cored and finely chopped

1 cup loosely packed shredded basil leaves

zest and juice from one lemon

1/2 cup crumbled goat cheese

In a large enameled cast-iron casserole heat 1/4 cup of the olive oil until shimmering. Add the eggplant and cook over moderately high heat, stirring occasionally, until almost tender, about 5 minutes, add the garlic, season with salt and black pepper and cook for 1 minute. Add 2 tablespoons of olive oil, along with the zucchini and yellow squash. Cook over moderate heat until lightly browned in spots, about 5 minutes. Add the remaining 2 tablespoons of oil, along with the onion and bell pepper, cook over moderate heat until softened, about 7 minutes. Add the tomatoes and two-thirds of the basil, season with salt and pepper. Cook over moderate heat until the tomatoes have broken down and the vegetables are tender, about 15 minutes. Stir in the remaining basil along with the lemon zest and juice. Transfer to bowl, sprinkle with the goat cheese and parsley. Drizzle with extra olive oil if desired.

Enjoy!

Recipe adapted from Food and Wine, October 2011

http://www.foodandwine.com/recipes

CILIEGINE SKEWERS WITH PESTO and WATERCRESS CANAPES

29 Wednesday Oct 2014

Posted by in Appetizers, Entertaining, Recipes

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Love these gorgeous appetizers – great for any gathering!

CILIEGINE SKEWERS WITH PESTO

5 cups whole basil leaves, divided
1/2 cup walnuts
1/2 cup olive oil
2/3 cup grated parmesan
1/4 cup orange juice
1 clove garlic
1 teaspoon orange zest
8 ounces ciliegine
24 grape tomatoes
24 skewers or toothpicks

Set aside 24 small basil leaves. Combine the remaining basil leaves, walnuts, olive oil, parmesan, orange juice, garlic and orange zest in a food processor and puree. Add salt and pepper to taste.
Place a cheese ball, small basil leaf, and tomato on each skewer or toothpick and arrange on a platter.
Spoon the pesto into small glasses then stand the skewers up inside.
Enjoy!

Recipe adapted from Parenting, December/January 2011
www.parenting.com/recipes‎

WATERCRESS CANAPES

watercress canapes

1 (8 ounce) package of cream cheese, softened
2 tablespoons of sour cream
2 tablespoons of mayonnaise
1 cup lightly packed watercress
1/4 cup fresh parsley leaves
salt and freshly ground black pepper to taste
18 white sandwich bread slices
assorted vegetable slices and herbs (I used watermelon radish)

Pulse cream cheese, sour cream and mayonnaise in a food processor until smooth. Add watercress and parsley and process until finely chopped. Season with salt and pepper to taste. Spread 1 tablespoon of cream cheese mixture onto each bread slice. Top with assorted vegetable slices and herbs in a single layer.
Trim crusts from bread and cut each bread slice into triangles.
Enjoy!

Recipe adapted from Southern Living, May 2012
www.southernliving.com/food/kitchen-assistant/‎

BREAD SALAD WITH TOMATOES AND OLIVES – FAYETTEVILLE PILATES AND BARRE

23 Thursday Oct 2014

Posted by in Recipes, Salad

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A last, delicious taste of summer!

BREAD SALAD WITH TOMATOES AND OLIVES – FAYETTEVILLE PILATES AND BARRE

bread salad with tomatoes and olives

3 tablespoons red wine vinegar

1/3 cup olive oil

1 piece of stale, rustic bread, cut into 1-inch cubes (6-ounces), and lightly toasted

1 pint cherry tomatoes, halved

1 cup sliced celery

1 cup coarsely chopped green olives

1/2 cup coarsely chopped basil

1/2 cup coarsely chopped mint

1 tablespoon dried oregano

salt and freshly ground black pepper

In a small bowl, mix the vinegar with the olive oil. In a large bowl, stir the cherry tomatoes with the celery, olives, basil, mint and oregano. Gently fold in the bread. Add the dressing and toss well. Season with salt and pepper.

Enjoy!

Recipe adapted from Food and Wine, September 2007

www.foodandwine.com/

SHRIMP AND CUCUMBER BITES

18 Saturday Oct 2014

Posted by in Appetizers, Recipes

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Our neighbor had a wonderful gathering in her newly built home the night before a Razorback football game. After spending the day at a conference in Rogers, and being caught up in the heavy traffic heading back to Fayetteville that afternoon – I had very little time to make the appetizer I had promised. Thankfully these Shrimp and Cucumber Bites came together quickly and elegantly, with a minimum of fuss.

A pair of high heels, a hostess gift and a bottle of wine, and my husband and I were ready to walk across the street to the festivities – a much less congested road than I had traversed earlier.

SHRIMP AND CUCUMBER BITES

shrimp and cucumber bites

2 dozen shrimp, peeled, deveined and cooked

24 slices cucumber

1/2 cup Mustard Vinaigrette (recipe to follow)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

12 Campari tomatoes, halved

garnish with fresh parsley

MUSTARD VINAIGRETTE

1/2 cup sherry vinegar

2 tablespoon shallot, finely chopped

2 tablespoons Dijon mustard

1 tablespoon honey

1 teaspoon minced garlic

salt and freshly ground black pepper to taste

1 1/2 cups olive oil

TO PREPARE THE BITES

In a medium bowl, combine shrimp, cucumber, mustard vinaigrette, salt and pepper, tossing gently to coat. Cover and chill for at least 2 hours (it was more like 15 minutes when I made them). Drain, discarding marinade. Layer 1 cucumber slice and 1 shrimp on cut side of each tomato half (I sliced a thin piece off the bottom of some of the tomatoes so they stood steady on the plate). Garnish with fresh parsley if desired.

Enjoy!

Recipe adapted from Entertain, Decorate, Celebrate, May/June 2014

www.celebratemag.com/

RIGATONI WITH MEATY MUSHROOM BOLOGNESE

05 Sunday Oct 2014

Posted by in main, Pasta, Recipes

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Our visitors were due to arrive on Friday, right before lunch, and of course I had the entire afternoon and evening planned out. Unfortunately, a disgruntled employee set a fire, that crippled the Chicago Air Control System, resulting in flights being disrupted Nationwide! So my brother and his family were terribly delayed – flying on the red-eye from Las Vegas to Atlanta, to New Orleans, back to Atlanta and finally up to Northwest Arkansas. It was past 11pm when they arrived in our little part of the world, and I was exhausted just hearing about their long day of travel. So my busy plans were put on hold, and instead, we had a glass of wine on the back porch and headed to bed. I had planned rather more of an elaborate meal for their first night in town, but as they had eaten dinner in one of the numerous airports they had visited, I ended up throwing together a quick pasta dish for our family – and saving the feast for another, less tiresome night.

RIGATONI WITH MEATY MUSHROOM BOLOGNESE

meaty mushroom rigatoni

6 ounces uncooked rigatoni

1 tablespoon olive oil

1 pound ground beef

2 carrots, scrubbed and cut into small dice

1 red onion, chopped

1 (8-ounce) package of mushrooms, sliced

1 zucchini, cut into small dice

salt and freshly ground black pepper to taste

8 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes, undrained

3 tablespoons tomato paste

1 bottle amber beer

1/2 teaspoon crushed red pepper

1 ounce parmesan cheese, grated (I always add more)

Cook pasta according to package directions, drain and keep warm.

Heat a large skillet over medium-high heat. Add olive oil, swirl to coat. Add beef, cook 2 minutes or until browned, stirring to crumble. Add carrot, onion and mushrooms, saute 5 minutes or just until tender. Stir in zucchini, salt and pepper and garlic, cook 4 to 6 minutes or until vegetables are tender, stirring occasionally.

Add tomatoes, tomato paste, beer and crushed red pepper to pan, bring to a boil. Reduce heat to medium low, cover and simmer 8 minutes or until slightly thickened, stirring occasionally. Remove from heat, season as desired with salt and pepper. Divide pasta among bowls, top each serving with sauce and sprinkle with parmesan cheese.

Enjoy!

Recipe adapted from Cooking Light, December 2013

SPAGHETTI SAUCE – FAYETTEVILLE PILATES AND BARRE

11 Thursday Sep 2014

Posted by in Beef, Pasta, Recipes, Sauce

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Lovely for the cooler temperatures we are experiencing, and also a quick and easy dish to put together. Less time in the kitchen leaves more time to sit and enjoy a leisurely meal.

SPAGHETTI SAUCE

SPAGHETTI SAUCE

1 pound ground beef

1 onion, chopped

3 celery ribs, chopped

2 garlic cloves, minced

1 can (28 ounces) crushed tomatoes

1 can (6 ounces) tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes

salt and freshly ground black pepper to taste

2 tablespoons fresh parsley, chopped

hot cooked spaghetti

In a large saucepan over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender. Stir in the tomatoes, tomato paste, oregano, basil, red pepper and season to taste with salt and pepper. Bring to a boil, reduce heat. Simmer for 1 to 1 1/2 hours, stirring occasionally.

Serve over spaghetti

Enjoy!

Recipe adapted from Quick Cooking

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES – FAYETTEVILLE PILATES AND BARRE

28 Thursday Aug 2014

Posted by in Salad, Side Dishes

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This is the perfect salad to accompany any cook out over the upcoming long, Labor Day weekend.

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES 

grilled corn and lima bean salad

3/4 cup olive oil

2 tablespoons apple cider vinegar

1 large shallot, finely chopped

6 ears of corn, husked

2 cups frozen baby lima beans

2 bunches arugula, thick stems trimmed

2 cups halved cherry tomatoes

1 cup crumbled goat cheese

1 cup halved pitted kalamata olives

Prepare barbecue (medium high heat). Whisk 1/2 cup oil, vinegar and shallot in a small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil, sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning occasionally, about 10 minutes. Cool slightly, cut corn from cobs. Transfer to a large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain, rinse with cold water. Mix lima beans into corn. Mix arugula and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with goat cheese and garnish with olives.

Enjoy!

Recipe adapted from Bon Appetit, July 2003