Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts

Monday, March 5, 2012

Italian Meatloaf with Balsamic Glaze



     There are very few dishes I make time and time again.  I usually change recipes each time I make them. Sometimes, I only make small changes, and sometimes I change it up completely. But, I only make one kind of meatloaf. It's just that good. I probably like this meatloaf so much because of the Italian flavors, but it is also moist and delicious. Nothing is worse than dry, hard, bland meatloaf. Gross! This is none of those things. It's so flavorful and it literally falls apart on your plate. It was hard to get an actual 'slice' of meatloaf for the pictures. MMMmmm!
     I got this recipe out of my favorite cookbook, The Best of Cooking Light. Surprisingly, I follow the recipe almost exactly. The only thing I change is the topping. They use plain ketchup and ,of course, that just doesn't work for me. So, I decided to add a balsamic glaze and some cayenne pepper to the ketchup. Perfect! I served this with mashed potatoes and roasted carrots.



Italian Meatloaf with Balsamic Glaze
 Adapted from Cooking Light

1 cup boiling water
1/2 cup sun-dried tomatoes
1/2 cup ketchup
1 cup breadcrumbs (of course I use panko)
3/4 cup chopped onion
3/4 cup chopped basil
1/2 cup shredded provolone
2 large egg whites
2 cloves garlic, minced (I use more :)
1lb ground beef
cooking spray
1/3 cup ketchup
3 Tbsp balsamic glaze
pinch cayenne pepper

Combine boiling water and tomatoes in a bowl, let stand about 30 minutes until soft. Drain and chop.
Preheat oven to 350 degrees.
Combine tomatoes, 1/2 cup ketchup and next 7 ingredients. Shape into a loaf and place on a baking sheet coated with cooking spray.
Stir together 1/3 cup ketchup, balsamic glaze, and cayenne pepper. Spread over top of meatloaf.
Bake at 350 degrees for 1 hour or until temperature reaches 160 degrees. Let stand 10 minutes before slicing.


Enjoy!!


Sunday, February 26, 2012

Purple Pumpkin Produce and Cucumber-Tomato Salad with Dijon Vinaigrette



   Alabama has more than 48,500 farms covering 9 million acres. Yet, only 5% of produce found in our grocery stores is grown in the state. That is an estimated loss of up to 50 million dollars annually. All of the beautiful produce in the picture above was grown in Alabama, so why can't you find it at your local supermarket? In the 1950's a farm bill was passed that decided state funds would only go to poultry, cotton, soybean, and beef farms. Produce farms would no longer recieve state funding. Therefore, the only way to get your hands on fresh, local fruits and vegetables is to go to the Farmer's market or find a roadside stand.
    I cook a lot of vegetables for my family. We also eat tons of fruit. I am usually dissapointed in the produce at the grocery store and I hate that I never know where it's coming from, or how long it's been since it was harvested. Did you know fresh produce starts to lose nutrients as soon as it's picked? Buying locally not only stimulates our economy, but it is also better for you, and possibly even cheaper.
   The farmer's market is a great place to buy local produce and it can be a fun family outing, too. But for me, and I'm sure many others, it isn't always the most convenient trip to make. Our local farmer's market is only open on Saturdays, in the spring and summer, for a few hours in the morning. Unfortunately, I work most Saturdays and rarely make it there. That's why I was so excited to hear about a friend's new business venture. Purple Pumpkin Produce provides fresh, local produce straight from the farm to your door. I was intrigued immediately and emailed the owner, Jake, for more information.

    I could tell right off that Jake is very passionate about about his new business venture. It was obvious to me that his primary goal is to help the Alabama agriculture business as a whole, not just to make money for himself. That was very refreshing to me and encouraged me to do the same. The sign up was quick and painless and Jake was not only professional, but also very knowledgable. There are 3 different levels to choose from depending on the size of your family and how often you cook/eat at home. I chose level one, which includes a variety of six fruits and vegetables with 2-3 serving of each. I signed up on a Thursday and received my first box the next Tuesday! They even let me know the menu a few days in advance so I could make my weekly meal plan. I have gotten two boxes so far. I have been very impressed with not only the variety of the boxes, but also the quantity. So far, I am definitely saving money, as I havent had to buy hardly any produce from the grocery store. Here is a little sneak peak of my second box from Purple Pumpkin Produce.
    

   On Tuesday afternoon, this box was hand delivered to my front door by Jake and Tiffany. They were both very friendly and told me a little about some of the farms they have been visiting. They both beamed with pride as they explained the contents of the box to me. I didn't think I could be more excited about diving into my box of goodies, but they definitely amplified my giddiness. After they left, I took the box into the kitchen to examine it more closely.


     The vegetables looked so beautiful I just had to make something with them...immediately. Enter: Tomato Cucumber Salad with Dijon Vinaigrette.


For the salad: 

1 large tomato, cut into large chunks
1 cucumber, peeled and cut into large chunks
1 bell pepper, cut into chunks
3 green onions (green and white parts), chopped
small bunch of basil, chiffonade
small bunch of parsley, chopped

For the vinaigrette:

white wine vinegar
olive oil
dijon mustard
honey
salt&pepper

Combine salad ingredients in a bowl. In a separate bowl, combine vinaigrette ingredients to taste. Pour over vegetable mixture and stir to combine. Refridgerate. Enjoy!


Saturday, February 4, 2012

Tuscan White Bean Soup with Sausage


    
        One of the best things about winter is soup. There are so many wonderful soups it's hard to choose a favorite. Okay, not really, chili is definitely the best. But this is a great one! It's warm and comforting, light yet hardy. This recipe came from The Pioneer Woman but I decided to use sausage instead of shrimp. Mostly because it would keep in my fridge longer. This soup would have been even better if it had actually been cold outside when I decided to make it. Instead we were sitting at the kitchen table with the back door open, sweating. Ahhh, winter in Alabama! It was delicious anyway and the whole time I was thinking this could be on the menu at any fabulous Italian restaurant in town.



Tuscan White Bean Soup with Sausage
 (adapted from The Pioneer Woman)
  

5 cloves Garlic, Minced
1 whole Medium Onion, Diced
3 cans (14.5 Ounce) Cans Great Norther Beans, Drained And Rinsed
2 Tablespoons Olive Oil
1 teaspoon Red Pepper Flakes
2 teaspoons Dried Oregano
1/4 cup Tomato Paste
3/4 cups Dry White Wine
1 can (28 Ounces) Whole Or Diced Tomatoes
4-6 cups Low Sodium Chicken Broth
1 bunch Kale (more If Desired)
Plenty Of Torn Fresh Basil
1 Turkey Polka Keilbasa sausage (cooked)
Fresh Parmesan cheese


Heat olive oil in a large pot over medium high heat. Add onions and garlic and stir to cook for 3 to 4 minutes. Add tomato paste and cook about 2 minutes, getting lots of flavor in the bottom of the pan. Stir in red pepper flakes and dried oregano; stir and cook for another 30 seconds.

Pour in wine and stir, scraping the flavors from the bottom of the pan. Cook until reduced by half.
Add canned tomatoes, if using whole tomatoes, break up a bit. Add the drained and rinsed beans. Pour in chicken broth. Stir to combine and allow it to simmer for 20-25 minutes. Season to taste.

Rinse and chop kale and add it to the pot with a bunch of torn basil. The kale will wilt, like spinach, so don't be afraid to add a lot. Simmer 5 more minutes and add any more seasonings if needed.
 
Ladle soup into bowls and top with cooked sausage. Sprinkle Parmesan and additional basil on top. Serve hot.

Yumm!


  

Thursday, February 2, 2012

Ricotta Stuffed Tomatoes


    This is a great side dish! It's creamy and delicious, but doesn't make you feel heavy. It is also quick and easy to put together. I served this the other night alongside my Creamy Chicken Marsala, but was just as good the next day as a light lunch. I think this would be the perfect summer side dish for a cookout. Oh wow, how good would these be cooked on the grill with a nice juicy ribeye? yumm! I can't wait for the farmer's market this summer. I have so many dishes I would like to recreate once the vegetables are at their best. Or.....how about adding sausage or chicken and making this a main dish? Sorry, I think I'm a little scatterbrained today! Enjoy!


 Ricotta Stuffed Tomatoes
 ( Proud Italian Cook )
2 tomatoes
1 cup part skim ricotta
1/3 cup shredded Parmesan
small bunch chopped fresh basil
small bunch chopped fresh parsley
salt&pepper
panko breadcrumbs for topping
cooking spray

Preheat oven to 400 degrees. Halve tomatoes and scoop out the seeds. Salt the tomatoes and turn upside down on paper towels to draw out moisture.

In a small bowl, mix ricotta, Parmesan, and herbs. Season with salt&pepper to taste. Fill the tomato halves with cheese mixture.

Top each tomato with panko and spray with cooking spray. Bake on 400F for 25 minutes. Let rest for 10 minutes before serving.


yumm!