Summer Tomato Sauce
Working a Farmer’s Market is fantastic, especially when there are leftover tomatoes at the end of the day! Second tomatoes aren’t always the easiest to use, but if you are willing to put the work in when it comes time to cutting they are a fantastic (cheaper) option. It also means getting a variety of types, so I indulged in some research to figure out what I had and what it would work as. A quick google led me to realize that the Green Zebra would be a fantastic addition for a stew or a quinoa dish – and I was really craving some pasta. This left me with some Cherokee purple, yellow pear, and Virginia sweet all of which were perfect for the sauce I was hoping to create. All I needed was to go to my herb garden and grab a handful of basil, and figure out where the missing vidalia onion was hiding.
- 1/2 vidalia onion, diced
- 3 cloves garlic, minced
- 4 lbs fresh tomatoes, cubed
- 1/4 cup fresh basil, diced
- 1/4 tsp red chili flakes
- pinch of salt
- 1/2 lb angel hair pasta
- Heat the olive oil in a large saute pan over medium heat. Add the onion and garlic and cook for 7 minutes before adding the tomatoes. Cook the tomatoes for 15 minutes, stirring occasionally to help break the tomatoes down. Add the basil along with the chili flakes and the pinch of salt. Cover and turn heat to low.
- Meanwhile bring a large pot of water to a boil and add the pasta. Cook the pasta until not quite al dente. Drain, rinse with cold water, and then add the pasta to the sauce.
- Stir the pasta in to the sauce, making sure to fully cover. Allow to simmer for a final 5 minutes.
- Serve and enjoy!
I used Barilla Plus angel hair but have used their Gluten Free line before with fantastic results - just adjust cooking time since GF takes longer to cook!
by AmandaE at dancingveggies.com
By allowing the pasta to finish cooking in the sauce it was able to suck up every last drop of tomato goodness, and also gave the pasta a fantastic pink shade (this trick also works with gluten free pasta!). Joe topped his with some cheese while I kept mine on the naked side, though as with any pasta dish there is no right or wrong. The only important thing is to make sure all the sauce is fully enjoyed otherwise it’s a total sauce foul!
I’m also sending this over to Franglais Kitchen – where this month’s Simple and in Season is being hosted. Also sending a HUGE thanks to Chocolates and Tomato Farm for growing and harvesting such tasty treats!
Joe’s Favorite Things
Today is my wonderful husband’s birthday – and so I’m celebrating him with a post featuring all of his favorite foods. I’ve been cooking for him since before we were dating, at the time just trying to help out a coworker who was living on hummus sandwiches and veggie burgers. Cooking has always been a big part of my life, and with his support, and willingness to taste test, Dancing Veggies was born. Things haven’t exactly been easy over the past year (silly troll uterus) but my husband has been there for it all – equipped with Vitamin Water and ice cream – which is why today is all about him.
When Joe and I first moved in together he brought a few cookbooks with him, including a number of the Moosewood series. In one of those books was a recipe for Yellow Rice with Curry Beans – something he made for me a few times when I was late getting home due to yoga. I started tweaking it early on, which eventually resulted in this Curry Bean and Rice Dish. Every time I make this dish I immediately flash back to those early days – and how hard it was to add the pineapples to the dish before he snatched them up!!!
Apparently this Coffee Cake is how one of Joe’s sisters “knew” he was going to be well taken care of. It takes some early morning planning but the end result is worth it. Amazingly enough these caramelized potatoes are also on the list – along with creme brulee (another Joe birthday post!). It’s almost as if my other half has a thing for caramel…tho that would explain why the homemade dulce de leche never lasts!
However while he might love caramel, his favorite food group (yes, group) is easily CHEESE! I once made a comment about going vegan and there were no comments regarding the missing eggs, or milk, but rather extreme concern about the potential for no more cheesy dinners. Which is why at least one meal a week includes a fair amount of this special diary product to include: Avocado Tomato Grilled Cheese, Caprese Grilled Cheese (was served at our wedding as a surprise for Joe!), Stove Top Mac & Cheese, Stuffed Shells, and Cannelloni.
I’m still not 100% certain what I’m going to make for his actual birthday dinner – tho I do have dessert planned out!
Greeting! Today’s dish is what happens when you leave a crucial item off of a shopping list – in this case taco shells. While I first debated attempting to make my own shells, I then realized a much safer option would be forgetting about the shells and going for the taco version of a burrito bowl. I used the usual cast of characters when it came to the taco “filling” and then tossed it all with some rice for a simple bowl of delicious. As an added bonus the jalapeno came from my own garden, tho sadly I can not claim the tomatoes since this year I only have the cherry variety going – but maybe next year!
- 2 cups brown rice
- 2 cups water
- 1 tbsp vegetable oil
- 1/4 tsp cumin
- 1 tsp cayenne powder
- 1/2 tbsp chili powder
- 1 vidalia onion, diced
- 1 jalapeno, diced
- 1 green pepper, diced
- 1 large beefsteak tomato, diced
- 2 cups presoaked black (or pinto) beans
- 1/2 cup black olives, halved
- 1/2 cup crushed tortilla chips (optional)
- Soak the brown rice in the water for 25 minutes, set aside.
- While the rice is soaking heat the oil in a deep skillet over medium heat. Add the cumin and toast for 3 minutes before adding the remaining spices, cook for 2 minutes while stirring constantly.
- Add the onion and cook for 5 minutes before adding the peppers. Cook for an additional 10 minutes, or until onion starts to brown. Add the tomato, beans, and olives and cook for 5 minutes stirring as needed to break up the tomato.
- Drain the rice then place in a sauce pan along with 3 cups of water. Bring to a quick boil, then turn hit to simmer, cover and cook for 10 minutes. Fluff the rice and then add to the vegetable mixture along with any remaining water.
- Stir well and cook for a final 10 minutes. Add the crushed up chips and give everything a final stir.
- Serve and Enjoy!
by AmandaE at dancingveggies.com
Sometimes it pays off to forget something as now I have a new quick dish that has all the taco taste – just minus the shells. Plus it uses up random scraps of food that might otherwise have been thrown away, which is a HUGE positive in my opinion. The taco rice can be topped with avocado, sour cream, cheese, or salsa – whatever your taste buds desire!
Note: Saying extra prayers today for all the family and friends who lost loved ones in the horrible attacks 13 years ago. I’ve written before about my own experience before here for anyone interested.
One more sign of fall – Football season is here! I’m not a huge fan of football, more of a hockey girl, but now that we are living in a football town I feel like I have to at least show some team spirit. So with that in mind, below are some awesome dishes perfect for tailgating.
Sweet Potato Chili
Zucchini Parmesan Crisps
Garlic Feta Dip
Hot Artichoke Dip
These are also the same dips that I rotate in and out for gaming days – with the Garlic Feta Dip being everyone’s favorite. It also makes a great burger topping, be it meat or otherwise. Chili is also the perfect group dish since it can easily be doubled and switched to a stock pan if it becomes too much for the slow cooker.
Watermelon Feta Salad
Getting back in to the swing of things and also getting back in to the swing of /r/52weeksofcooking. One of the weeks I missed was a tribute to melons, no other rules or restrictions just all about the melon. I knew from the start I wanted to do something with watermelon, it’s hard to pass by a stand on the Eastern Shore and not be amazed by the size and number of watermelons they have for sale. As an added bonus, I inherited half a watermelon a few weekends ago when Joe and I went out to the shore. After a quick internal debate of gazpacho vs. salad, I decided to go with the salad since there was only half left and I wanted something edible at the end of the adventure. The first time I heard of a watermelon salad, outside of the typical fruit salad, was on Top Chef back when Richard Blais made his first appearance. I then had it for the first time a number of years after, at a friend’s baby shower. Recently I’ve seen it popping up on seasonal menus around the Baltimore area, including a rooftop BBQ hosted by a friend! There are a few different versions with the variation normally in the herb choice. Some use basil, others use mint, and some use both, because why not? I went with basil alone, but as with any recipe there is no one way to make it.
- 3 cups watermelon, cubed or balled
- 1 cup Feta, crumbled
- 1 tbsp fresh basil, sliced
- 2 tbsp balsamic vinegar
- In a large bowl combine the watermelon and Feta. Place in the fridge until 10 minutes before serving.
- Meanwhile stir together the basil and balsamic vinegar. 10 minutes before serving pour the dressing over the watermelon and gently toss.
- Allow to sit for a few minutes, then toss again, and Serve!
by AmandaE at dancingveggies.com
This salad was fantastic! I served it alongside my SRC recipe and it provided the perfect light and sweet contrast to the spicetastic dish. I still had some watermelon left over, even after making another round of salad – and looking forward to sharing that sweet treat sometime next week!!!