Bolognese N’ Biscuits


Last night, I ate our Fresh Tomato Bolognese over squash noodles. Dope!! Why not drop some eggs in that sauce? It would be similar to my Egg Drop Salsa recipe. And this time, I think I want to eat it on top of a biscuit. Thank you again, Mom, for the Southern inspiration. One more thing . . . Make it an Atwater’s Cheddar Biscuit?

bolbrebowlbis 300x225   Bolognese N Biscuits

Bolognese N' Biscuits

 

 

 

 

 

 

While delicious, I did not need to have the whole biscuit. I would’ve been ok with just the top or the bottom and one egg . . . Or this 🙂

bolbreaksand 300x242   Bolognese N Biscuits

Bolognese Breakfast Biscuit

 

Delicious!! I love tomatoes and this season, the garden is giving us a plentiful harvest. I use the tomatoes for my sandwiches and our homemade salsa and Bolognese are turning out to be great compliments to my breakfast menu.

While I love this concoction, I try not to eat like this everyday. You might also try this healthier alternative Portobello, Tomato, and Egg White Breakfast Sandwich! This recipe is also quick and mobile for on-the-go individuals.

August 17, 2011
Food, Recipe

 
 

Fresh Tomato Bolognese


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With 50 or so fresh picked tomatoes from the garden quickly ripening in my sunroom, I decided it was time to make some sauces.

IMG 2950   Fresh Tomato Bolognese

Tomatoes galore

This is the bolognese (meat sauce) recipe I concocted using garden and farmer’s-market supplies, along with some ground beef from an Amish market.
Once again I (healthily) thickened a recipe by adding shredded zucchini.  I love vegetables, so this sauce wouldn’t have been as exciting to me otherwise. 🙂

Ingredients:

  • TOMATOES!  (lots, I don’t know, maybe 8? 10? depends on how much you want to make)
    Diced–with pulp removed (puree a few if you can)
  • 1 shredded zucchini
  • 4 cloves of minced garlic
  • minced leek (to taste)
  • Minced spicy / mixed peppers
  • Fresh oregano and basil
  • Salt, pepper
  • ~1 lb ground beef
  • 2 tbsp corn starch
  • 2 tbsp olive oil
  • splash of red wine (optional) or balsamic

Directions:

Heat olive oil in a pan and add the ground beef.  Cook until just browned.    Add a couple tablespoons of corn starch to the pan to create a thicker sauce from the beef fat.  If the beef was really fatty, you might want to drain some off first.  If you used lean beef, you might not need to do that.

IMG 3130 225x300   Fresh Tomato Bolognese

Grating zucchini

Remove the pulp from the tomatoes as you dice them.  I used a food processor after removing the pulp, and just pulsed it a few times to leave different-sized chunks of tomato for the sauce.  On one batch in the food processor (it took several), I pureed them completely, so the sauce would have some body as well.

Add garlic, leek, and peppers and saute for a minute.  Add diced tomatoes and wine or balsamic.  Allow the sauce to cook for 10+ minutes or longer, if you prefer to slow cook your sauce.  I’m impatient.

IMG 3156 300x225   Fresh Tomato Bolognese

Tomatoes, beef, and zucchini

Add fresh herbs, salt and pepper, and allow to cook for another 5 minutes or so.

IMG 3161 300x225   Fresh Tomato Bolognese

Bolognese sauce cooking

Make your pasta (I prefer to use a peeler to create long “linguine pasta ” ribbons out of squash or zucchini, and then saute or blanch those for a couple of minutes.  This is an excellent gluten-free and guilt-free healthy pasta alternative).

IMG 3169 300x225   Fresh Tomato Bolognese

Squash "pasta" noodles

Serve sauce over pasta, and top with cheese if you wish.  Enjoy!

IMG 3172 300x225   Fresh Tomato Bolognese

Fresh Tomato Bolognese over squash noodle pasta with pesto-stuffed roasted tomato

 

August 16, 2011
Food, Recipe

 
 

Roasted Pesto-Stuffed Tomatoes


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I was looking for unique tomato recipes and I came across the idea of a roasted pesto-stuffed tomato.  I love pesto, but if you stuff a large tomato with just pesto, you will have an overly salty/oily/basil-y dish.  Perhaps this would work with very small tomatoes, but not with the ones I had grown.

IMG 3164 300x254   Roasted Pesto Stuffed Tomatoes

Roasted pesto-sutffed tomatoes

Luckily I had just made a batch of almond-basil pesto from the basil I was growing, so I had that on hand to start with!

I made a simple modification– I added shredded zucchini to the pesto and a little bit of minced mixed/spicy pepper to a pan, cooked it up, added pesto and the innards of the tomatoes I hollowed out, and then stuffed the tomatoes with that.  I topped it with a little Parmesan cheese.

 

Ingredients:

  • Tomatoes
  • Pesto
  • Shredded zucchini (or squash), with excess water squeezed out of it
  • Parmesan or other cheese
  • minced bell or spicy peppers (Optional)

 

Directions:

Preheat the oven to 350 degrees.

Slice the top off each of your tomatoes and hollow them out carefully.  Discard the seeds and pulp, but keep the firmer fleshy parts.

IMG 3145 300x240   Roasted Pesto Stuffed Tomatoes

hollowed out tomato

Grate or food process a zucchini or squash and squeeze out any excess water.  If you leave the water in it, the result will be soggy.

IMG 3133 300x225   Roasted Pesto Stuffed Tomatoes

Shredded zucchini

IMG 31431 300x225   Roasted Pesto Stuffed Tomatoes

Almond-basil pesto

In a bowl, combine zucchini, minced bell or spicy pepper (optional), pesto, and the diced innards of your tomatoes.

IMG 3149 300x231   Roasted Pesto Stuffed Tomatoes

Zucchini-pesto mixture for stuffing

Stuff the tomatoes with the zucchini/pesto mixture.  Top with grated cheese.

IMG 3155 300x225   Roasted Pesto Stuffed Tomatoes

Stuffed zucchini-pesto tomatoes

Bake for 10-15 minutes, or until the cheese begins to brown.  You can let these roast for as long or as little as you like.

Enjoy!  I had these with my squash-noodle pasta topped with  homemade bolognese sauce and a delicious rosemary roll from Atwaters :).

IMG 3171 300x225   Roasted Pesto Stuffed Tomatoes

Roasted pesto-stuffed tomatoes with squash noodles and homemade bolognese

 

 

August 14, 2011
Food, Recipe

 
 

Egg Drop Salsa


Good morning beautiful people! Here is another easy recipe from the Queen of Breakfast! As always, I’ll start with a wonderful song.

Prinz Aus Zamunda

While you listen, grab these three ingredients!!

1 ½ cups salsa
2 eggs
your favorite cheese

I saw this recipe in a magazine. It called for tomatoes, green peppers, and a few spices. Cumin, salt, and pepper are staples in any Mexican dish. If you ever want to make your own taco seasoning and you don’t have Adobo, this is the best way to recreate that flavor in your own kitchen sans sodium from prepackaged mixes.

For my dish, I used our Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers. I put the salsa in a medium saucepan, turned my burner on medium heat and added a little cumin. When the mixture began to simmer, I made a little indentation in the sauce and cracked my eggs right into the salsa. I covered the pan and let it simmer for 5-7 minutes. For the last 60 sceonds, I put a few small pieces of sharp cheddar right on top of the eggs. Here is what happened . . .

eggssalsa1 300x225   Egg Drop Salsa

Egg Drop Salsa

 

 

 

 

 

 

 

 

 

Mmmmm 🙂 It was a great way to spice up my morning!

August 12, 2011
Food, Recipe

 
 

Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers


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In my garden, the tomatoes just started coming in like crazy! 
I don’t eat tomatoes on everything, so I needed to come up with a way to use the ripe ones so they wouldn’t go to waste.

IMG 2733 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

cherry tomatoes

IMG 2734 300x133   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

More garden tomatoes

It just so happened that this weekend at the Catonsville Farmer’s Market, my favorite vendor, the White Rose Farm folks, had a huge bag of mixed peppers (purple bell, cowhorn, jalapeno, mild/spicy varieties, etc) at a ridiculously good price.  I’m growing jalapenos, chilli peppers, and bell peppers, but I don’t have that many of any of those yet.
They also had tomatillos for sale, which I got to taste for the first time thanks to the friendly man at the farm stand.  They are really good raw! Crunchy and buttery!

This was also the first time I’ve purchased garlic from the farmer’s market.  At $1 a bunch, it’s not the most economical, but wow was it good! Crisp, so fresh, flavorful, and much more potent.  I only used 2 cloves where I might normally use 4 or more!

With all this in tow, and a bunch of cilantro, I set to work.

IMG 2857 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

Blended peppers, cilantro and garlic , frozen for future use

Many of the peppers wouldn’t have lasted a full week in the fridge before going off, so I decided to food process all of them at once.   It’s a pain in the moment, but I am so excited for all the leftover pepper/garlic/cilantro mixture I have frozen and waiting for my next culinary usage of them.  At the very least, I can keep this frozen until I get my next batch of ripe tomatoes for more salsa :).

Here’s the general recipe for a delicious, fresh, garden salsa made from tomatillo, peppers, and tomatoes:

Ingredients:

  • 1 part tomatillos
  • 1 part diced tomatoes
  • 1 part mixed peppers (bell, cowhorn, jalapeno, mild/spicy varieties, etc..)
  • garlic (2 cloves of farmer’s market garlic goes a long way!)

    IMG 2854 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

    Mixed peppers, Tomatillos, Tomatoes, and Garlic

  • leek (1/4 cup chopped or to taste, or onion if you prefer, but leek is milder, and I didn’t use much)
  • cilantro (handful–to taste!)
IMG 2860 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

Cilantro

Directions:

Add garlic, leek, cilantro, peppers and tomatillos to the food processor and blend into very small pieces (but not entirely pureed).

IMG 2853 283x300   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

peppers in the food processor

IMG 2856 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

Food processing ingredients

Dice tomatoes and combine in a bowl with salt and pepper to taste.  Adjust amount of jalapenos and hot peppers for spiciness.

YUM!

IMG 2865 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

Fresh Garden Salsa with Tomatillos, Tomatoes, and mixed Peppers


After devouring our first batch with chips, we added more on top of some homemade shrimp burritos! YUM!!
This salsa had just the right amount of spiciness (adjust pepper ratio to taste)!

IMG 2871 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

Garden Salsa on a shrimp burrito

August 6, 2011
Food, Recipe