Food goodness

This is a delicious late summer dinner , and a one-pot meal at that, if you're willing to turn on your oven. I tweaked a lot of the amounts in the original recipe — the biscuits get really puffy and there weren't enough veggies the way it was written imo. Also for the record, I've tried adding zucchini to this but I don't recommend. INGREDIENTS    3 pints  cherry tomatoes, not cut, any kind (you can also chop big tomatoes in here but take out the pulp and seeds so it doesn't get too watery) 6   ears' worth of fresh corn kernels 1   bunch green onions whites and greens, chopped handful of fresh basil, chopped For the biscuits: 1½   cups  AP  flour 2 1/2   teaspoons   baking powder 3/4   cup   shredded cheddar or swiss cheese, or probably anything a little sharp is fine 3/4   cup  milk with a splash of vinegar or lemon juice (recipe calls for  buttermilk but I haven't been able to tell a difference) ⅓   cup ...

From: Skinny Ms . This was very quick to throw together in the crockpot.  I only used 1 can of diced tomatoes with juice (I missed the "2" part, apparently).  The final dish had a lot of liquid in it, which is fine because you can spoon it over rice or pasta, or soak it up with some tasty bread.  However, I think that this dish would probably also have enough liquid if you drained some or all of the liquid out of the tomatoes, too.   I thought this dish had a lot of flavor - very tasty! Ingredients 4-6 boneless, skinless, chicken breasts (about 40 ounces) , fresh or frozen 2 14.5 oz can diced tomatoes 1 medium onion thinly sliced (Not chopped) 4 garlic cloves ( I sliced them thinly) 1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn't have caramel coloring) 1 tbsp. olive oil 1 tsp each: dried oregano, basil, and rosemary 1/2 tsp thyme ground black pepper and salt to taste Directions Pour the olive oil on bottom of s...

I am putting this on here because the flavors were amazing, though I will have to try again before I get the chicken right. My chicken was a little dry. I removed the cooked chicken to shred it. I mixed up the very thick sauce and added a little water to improve the texture. I added the chicken back into the sauce and combined everything together, It made delicious chicken quesadillas. Source: Rubies and Radishes  by way of Our Life in Food  by way of friend and fellow lover of slow cookers, Michele. Butter 1 medium onion, chopped 4 cloves garlic, minced 2 lbs chicken (Recipe calls for boneless, skinless chicken breasts. Mine turned out kind of dry, so I might try thighs next time.) Kosher salt and black pepper 1 28 oz or 2 16 oz cans, fire-roasted tomatoes (note that this is a big can) 5 dried New Mexico chiles, stems and seeds removed and chopped into small pieces (I used a can of green chiles) 1/4 cup almond butter (oh yum -- so expensive an...

Annie's got this one just right. I adjusted her version very slightly to simplify the tomato step. 1 (28 oz.) can whole tomatoes 2 tbsp. olive oil ¼ cup minced onion 1 tbsp. tomato paste 2 cloves garlic, minced ½ tsp. red pepper flakes ½ tsp. table salt ¼ to 1/3 cup vodka ½ cup heavy cream ¼ cup reserved pasta water, if needed 2 tbsp. finely chopped fresh basil leaves Freshly grated Parmesan cheese, for serving 16 oz. dried pasta Boil water for pasta. Cook according to taste/directions. Pulse tomatoes and liquid in blender three or four times. (The quickest of button pushes) Heat the olive oil in a large saucepan over medium-high heat until shimmering. Add the onion and tomato paste and cook, stirring occasionally until the onions begin to soften, about 3 minutes. Stir in the garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the tomatoes and salt. Remove the pan from the heat and add the vodka. Return the pan to the he...

The thing that makes this salad so delicious is the balsamic glaze, I think -- which is just regular old balsamic, simmered on the stove until it gets thick and sticky and sweet. Mm. Adapted from this recipe . Preheat the oven to 400. Cube about 3 cups of stale bread and spread it out on an oiled baking sheet. Drizzle more olive oil on top. Toast for about 10 minutes in the oven, until golden brown. Pour onto a platter or into a glass baking dish. On another baking sheet or two, spread 2 generous pints of cherry tomatoes  -- different colors look pretty, but any cherry or grape will do; and better yet, make it 3 pints so you have leftover roasted tomatoes tomorrow -- and drizzle with olive oil and sea salt. About 10 minutes in, take the tomatoes out and drain the hot tomato liquid (hotttt) on top of the bread. Don't soak it, just give it a bit of tasty roasted tomato love. Put the tomatoes back in for another 10 minutes, or until they start turning dark and wrinkly. Cho...

I don't really have a recipe for this.  I just kind of threw stuff together based on instructions from my coworker, Karen (source of many tasty things that come out of my kitchen) with the veggies I had on hand from the CSA. This is a great use-up recipe for all the veggies that are plentiful right now - zucchini, eggplant, tomatoes, onions, peppers, etc.   Karen served this at a dinner party fundraiser we recently attended at her house, and I asked for her recipe.  She just kind of made it up, so I did the same.  Here's what I did: Take a couple of zucchini, summer squash, eggplant and onions; chop into roughly same-size chunks.  Drizzle with olive oil and then season with salt and pepper. Spread on a baking sheet (or two or three, depending on how much veg you chopped).  Roast in a hot oven (I roasted at 400 degrees) until veg gets a nice caramelized color and is softened (about 20 min?  Maybe?)   I also roasted a bunch of cherry tomatoes...

I'm usually not crazy about tabouli because I don't like the taste of bulgur, for some reason, so using Israeli couscous was a nice substitute. We had friends over for dinner last night and served this with stuffed green peppers , and we made the filling out of couscous, chicken sausage, onions, peppers, Parm and oregano. (Loosely based on this Food Network recipe .) 1 package Israeli couscous, about 1 1/2 c dry salt and freshly ground black pepper juice of 2 lemons a big glug of olive oil  generous servings of chopped herbs to taste; we used a blend of cilantro, oregano and mint  a few shakes of zatar (optional but good) 6 ripe tomatoes, seeded and diced bunch of scallions, chopped Bring a medium-size saucepan of water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous, run cold water over it for a few seconds to prevent clumping, and set aside to cool. Combine lemon juice, olive oil, zatar, and salt and pe...

From: Pioneer Woman This is a good recipe for all the summer tomatoes that are starting to come in, from the garden and the farm share. You can use any kind of tomatoes - large, small, red, yellow, etc. We ate these piled high on fresh mozzarella with a bit of fresh-cracked black pepper and kosher salt. Todd also made a toasted/melted version for dinner, too - he toasted up some nice bread, piled on the tomatoes, placed some sliced mozzarella on top and then stuck it back in the toaster oven to melt the cheese. Sprinkle with sliced basil and, viola (as they say in France)! You could also serve it cold on toasted bread like bruschetta, or spoon it over some quinoa or cous cous for a side dish, etc. Ingredients 1 cup Canola Oil (I used less, and substituted olive oil) 1/4 cup Balsamic Vinegar 4 Tablespoons Sugar 1 teaspoon Salt Freshly Ground Black Pepper 3 whole Green Onions, Sliced 1/4 cup Chopped Parsley 18 whole Basil Leaves (chiffonade) 1/4 teaspoon Ground Thyme 2 cloves Garli...

Too hot to cook. Too hot to think. Not too hot to eat bruschetta, vaguely based on this but with more laziness and less doing anything to the bread. 4 medium-sized and a handful of cherry tomatoes, seeded and chopped into small bits 2 cloves minced garlic (this is quite a lot of garlic; cut down if you don't want it sharp and garlicky) a handful of basil leaves, sliced thin a little drizzle of balsamic vinegar a slightly bigger drizzle of olive oil coarse-grained sea salt (or, whatever, just salt) black pepper 1 loaf of decent Italian-ish bread, sliced Combine everything and taste to make sure you have the vinegar/oil/salt/pepper ratio right. Let it sit, covered but unrefrigerated, for about half an hour -- if you can wait that long. Serve with a slotted spoon so you can drain off some of the juice before putting the tomato mixture on the bread. I like it best with a layer of goat cheese on a whole wheat baguette, topped with lots of bruschetta.

Ah, July, the month when I endeavor not to turn on the oven or the stove, ever, at all, for any reason, amen. The reason I find excuses to turn the oven ON in the winter is the same reason I use keep it OFF in the summer in our un-air-conditioned second-floor apartment. But the Big Girls, Small Kitchen people have come up with a very nice post about no-cook dinners , so I may have run out of excuses to order take-out sushi every night. Roasting lots of tomatoes at once right before you go out is a good idea, and I also like the idea of antipasti plates for dinner. Yum.

From the Wegmans magazine. I love Wegmans tomato pesto sauce -- which is one of the suggested variations, and which is sort of creamier but has less fat than regular pesto -- but it's kind of hard to go wrong with something like this. And this is one of those recipes where you basically roast/grill any veggies you happen to have on hand; the more variety, the better. Hard to say exactly how many WW points per serving since I have no idea how big a serving is with all the extra veggies, but I'm going to use 6 points for a cup that has about eight raviolis in it. 1 pkg (20 oz) Italian Classics Six Cheese Tortellini [I used the dried spinach and cheese tortellini the first time; refrigerated whole wheat ricotta and spinach ravioli the second time] ...

Adapted from: Lancaster Farm Fresh CSA recipe blog 3 lb spaghetti squash 2 tablespoons fresh basil 2 cups sliced baby bella mushrooms 1 onion (I used a cup of caramelized onions I already had on hand) 2 diced fresh tomatoes 2 tablespoons fresh garlic 1 cup sour cream 1.5 cups bread crumbs 1 cup parmesan cheese (optional) drizzle of olive oil 1. Preheat oven to 350 degrees. 2. Cut spaghetti squash in half and remove seeds. 3. Roast squash face down for 30-45 minutes until tender. 4. While squash is roasting, sauté fresh garlic, basil, mushrooms, and onion until onion is translucent. 5. Mix onion mixture, fresh tomatoes, and sour cream together in a casserole dish. Add salt and pepper as needed. 6. Take squash out of the oven. When cool enough to handle, scoop out insides with a fork into the casserole dish and mix together with other ingredients. 7. Top with cheese and bread crumbs. 8. Place back in 350 degree oven for 15-20 minutes until brown on top.

From: Simply Recipes This is pretty similar to Kelly's Senegalese Peanut Soup, except that it has chicken in it, no kale, and is a thicker stew-like consistency. I made a couple of meals to bring to my intern who just gave birth, and got a message from her afterward saying that of all the meals that people made them, this one was her husband's favorite. I did add half a bunch of kale to it, because I liked it in the soup version. 2-3 pounds chicken legs, thighs and/or wings (I used boneless, skinless thighs) 3 Tbsp vegetable oil 1 large yellow or white onion, sliced A 3-inch piece of ginger, peeled and minced 6-8 garlic cloves, chopped roughly 2-3 pounds sweet potatoes, peeled and cut into chunks 15-ounce can of crushed tomatoes 1 quart chicken stock 1 cup peanut butter 1 cup roasted peanuts 1 Tbsp ground coriander 1 teaspoon cayenne, or to taste Salt and black pepper Optional: half a bunch of kale, chopped 1/4 to 1/2 cup of chopped cilantro Method 1 Heat the vegetable oil i...

Adapted from Everybody Likes Sandwiches . So, I, um, have a lot of lentils in my pantry right now. And it's winter and quite cold even for NorCal. We've had to scrape the windshield of the car way more than I remember doing in the past 2 years. I know, my life is hard but, whatever, I put in my time already. But this is about lentils. Lentil soup is the perfect dinner on a dark cold winter night. Well, one of the most perfect dinners anyway. I also had bowl of cherry tomatoes hanging around and it was about darned time that I made this soup since I only bookmarked it like, 7 months ago. It was delicious. 1 C beluga lentils, picked over and rinsed 1 small onion, diced 1 bay leaf 1 t-ish red pepper flakes (or to taste) S&P to taste olive oil 1 quart veg stock 1 pint cherry tomatoes Preheat oven to 400. Prepare a baking sheet with foil (I am all about easy clean up) and dump on the tomatoes. Drizzle with olive oil and sprinkle with S&P. Roast about 20 minutes o...

Last week we threw a baby shower for one of our interns who is due in a couple of weeks. She has been craving Indian food throughout her pregnancy, and is also gluten-intolerant. SO....we threw a gluten-free, vegetarian, Indian-food baby shower for her on Friday. Yum! Everything was so good and the office smelled amazing all afternoon. Anyway, this was my contribution. I tripled the recipe, cooked it the night before, and then brought it to work in a crockpot and reheated it before the party. I think you could probably cook the whole thing in the crockpot if you wanted- just cook the sauce ingredients for awhile, puree, then add the chickpeas and cook longer. Served it with chopped cilantro on top. Adapted slightly from The Wednesday Chef . Serves 2-4. 1 tablespoon canola oil 1 medium onion, chopped 2 teaspoons minced garlic 1 teaspoon minced ginger 1 small Thai bird chili, chopped or 1 jalapeño, seeded and chopped 14-ounce can of diced tomatoes, with liquid 1 1/2 teaspoons papri...

We apparently have two other pasta e fagioli soup on this site, and it's interesting now not-similar both of those versions are to each other or to this one, which is from How to Cook Everything. It could definitely be modified in 8000 different ways. 5 T olive oil 1 large onion, chopped 2 t minced garlic 2 sprigs fresh rosemary or 1 t dried 3 c drained beans of any kind [I used one can of dark-red kidney and one can of cannelini] 2 c cored, peeled, seeded, diced tomatoes [Bittman says canned are fine and use the juice; I only had crused and used one big can, which made the soup have a tomato base, pretty much] 6 to 8 cups stock or water 1/2 lb tubettini or other small pasta 1/2 c minced fresh parsley 1/2 c Parmesan [however much you have is fine; this is just for on top] Place 4 T of olive oil into a large, deep saucepan or casserole and turn the heat to medium. A minute later, add the onion and half the garlic [I threw it all in at this point]. Cok until the onion softens, stirri...

Adapted from the latest issue of Cooking Light . We had some friends over for dinner tonight and managed to throw this together along with a spinach salad with herbed goat cheese, apples and sugared walnuts and chocolate pudding cake for dessert. Did I mention that I made this in my electric pressure cooker b/c my stove blew up yesterday and threw sparks at me whilst blowing every fuse in our house. 3 times. Seriously. That aside, this was really good and I can hardly wait to have leftovers tomorrow. 1 1/2 tablespoons olive oil, divided 8 ounces hot Italian sausage 1/2 cup chopped onion 1 pound cremini mushrooms, sliced 2 large garlic cloves, minced 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained S&P to taste 2 cups evaporated milk (or 2 cans plus a little water) 3 cups water 1 cup uncooked polenta 4 ounces goat cheese 1/4 teaspoon kosher salt Heat a heavy pot over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage fr...

Or, Homemade Hamburger (turkey/soy crumbles) Helper Adapted from: Annie's Eats 1¼ lbs. ground beef or turkey or veggie crumbles 12 oz. medium shells pasta (or another short pasta shape) 1 medium onion, chopped 2 cloves garlic, minced 2 medium tomatoes, diced (or one 14 oz can diced tomatoes, drained) 4 tbsp. taco seasoning 3 oz. cream cheese ½ cup sour cream Salt and pepper shredded cheddar (optional) Directions: Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside. Meanwhile, in a large skillet or sauté pan, cook the ground beef over medium-high heat until almost cooked through. Drain off most of the grease. Add the chopped onion to the skillet. Once the beef is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved...

Since someone whose name rhymes with Shnulissa got us a pizza stone and a pizza peel as wedding presents, I have been obsessed with making pizza. We've done it three times in a week and a half, and note that there are no leftovers. (Also, I finally discovered the secret of it not sticking to the peel before the transfer: so much cornmeal. Like, half an inch of cornmeal under the entire thing. It's a little wasteful and uses more cornmeal than I knew existed in this world, but it totally works and now I can gently slide the perfectly arranged pizza from the peel to the stone like I'm in a pizza movie.) Anyway, here is a delicious recipe for tomato sauce, from Farmgirl Fare . She also has recipes for dough and a bunch of delicious-sounding topping combinations here . But now, sauce: Some good olive oil - Fresh garlic, coarsely chopped with some nice salt and allowed to sit 10 minutes if possible (so the beneficial compounds have time to mix with the air and become more "...

Yum! Nom nom nom. Uh, from: Smitten Kitchen Mmm... you should go make this right now. I'd let you try some of mine, except that a) it's almost gone already, and b) I don't want to share this one. I want it all to myself. Because it's.... nom nom nom... so...nom nom...delicious. Yum. Oh, sorry... the recipe: 3 tablespoons olive oil 2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I used baguette and left the crust on and it was totally fine) 2 1/2 pounds whatever good tomatoes you’ve got, cut into 1/2-inch dice (I used a combination of heirloom, regular old CSA toms, and a few plum toms from my garden) 3 cloves garlic, minced (about 1 tablespoon) 2 tablespoons sugar 2 teaspoons Kosher salt 1 teaspoon freshly ground black pepper 1/2 cup thinly slivered basil leaves, lightly packed 1 cup freshly grated Parmesan cheese Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are even...