Tag Archives: tomatoes

BCT Sandwiches (Bacon, Cucumber and Tomato)

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , , , , , , ,

IMG_0651_1

BCT (Bacon, Cucumber and Tomato) sandwiches are a nice little treat for breakfast, lunch or dinner. Instead of a heavy load of bacon, eggs, potatoes and pancakes, a light but filling sandwich is the way I like to roll. Nothing against a big breakfast but after eating that much food I am ready for a very long nap.

IMG_0657_1

A take on the classic BLT, the BCT provides refreshing veggies and the smoky taste of bacon. I first experienced having a breakfast sandwich with BCT when my hubby brought one home from a trip to the gas station that also has a deli inside. It was on a particular Saturday which I deemed cereal day because I was not into making breakfast that day and no one else volunteered. Since hubby wasn’t in the mood for cereal he decided to pick up a breakfast sandwich when he went to get gas (he is such a good multi-tasker). I must say I was a little envious when he showed me his sandwich and I looked down at my soggy cereal.

IMG_0686_1

Needless to say, I decided I could re-create hubby’s Bacon, Cucumber and Tomato sandwich and turn it into a sandwich for breakfast, lunch or dinner. For breakfast and lunch the BCT is pretty straightforward. Although, to elevate the BCT as a lunch sandwich I sometimes add lettuce or fresh baby leaf spinach. For dinner, I will add a few thin slices of turkey breast or smoked salmon with capers.

IMG_0701_1

No matter when you decide to eat a BCT I know you will like it. Especially, if you are tired of cereal.

IMG_0710_1

BCT Sandwiches (Bacon, Cucumber and Tomato)

Ingredients:
4 sliced bagels
1 large tomato sliced
1 medium cucumber sliced
½ lb bacon fried slightly crisp
4 – 5 tbsp softened cream cheese

Toast bagels. Spread both sides of bagel with cream cheese. Layer one side of bagel with tomato, cucumber then top with bacon.

Optional:
thin slices of turkey breast
slices of smoked salmon and capers
fresh baby leaf spinach

Follow my blog with Bloglovin

Andouille Sausage with Tomato Gravy

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , ,

IMG_0094_1

Tonight I fixed andouille sausage with tomato gravy over pasta. I used chicken andouille sausage and made a rue with beer then added fire roasted tomatoes. I am not sure why or how I decided to make a tomato gravy. The idea just came to me on my long drive home from work. I was racking my brain to come up with something quick for dinner because I no longer felt like making the seafood salad I had planned. I knew I had andouille sausage at home and thought they would be good in a gravy so tomato gravy was born.

IMG_0103_1

Tomato gravy is really just a rue made with beer and fire roasted tomatoes. I don’t make gravy too often because it can be very heavy and of course fattening if made the way my grand-mom use to make it. Her gravy was delicious and good for twirling your biscuits in but now that I am older I cannot have a lot of biscuits and gravy. My hips will not allow it.

IMG_0113_1

Anyway, the andouille sausage and tomato gravy was good. One of those turn up the bowl to your lips so you can get every drop kind of good. You know what I mean. Everyone (I hope) has experienced at least once in their lifetime a dish that made you want to lick the bowl but you settled for secretly lifting the bowl to your lips and sucking up the juices. If you have not had that experience I feel sorry for you. Maybe this will be one of those dishes for you.

IMG_0117_1

The slight heat from the sausage and the smokiness of the fire roasted tomatoes was a wonderful combination. The beer added another level of flavor because of the lemon grass, coriander and orange spices in the beer. I am not a real beer drinker but I do like to cook with it so I look for different flavors of beer that might elevate a dish. Beer can add a subtle punch to any recipe instead of overpowering the dish like other types of alcohol.

IMG_0126_1

I am sure I will be making andouille sausage with tomato gravy again and again judging by the two bowls my hubby had tonight. Quick and easy is still my motto.

IMG_0125_1

Andouille Sausage with Tomato Gravy

Ingredients:
8 chicken andouille sausage links
2 15 oz cans fire roasted tomatoes
1 bag baby leaf spinach (optional)
1 bottle good beer / ale
¼ cup vegetable oil
½ cup water
3 tbsp flour
1 tsp salt
1 tsp black pepper
1 tsp Adobo
1 tsp worcestershire
1 tsp onion powder
½ tsp gumbo file (optional)
½ tsp cilantro
¼ tsp nutmeg
¼ tsp cayenne

Preheat oven to 425 degrees.

Cut a few slits in each andouille sausage link and place them on a rimmed baking sheet and cook for 15 minutes until browned. Remove from oven and set aside.

In a large frying pan add vegetable oil and flour over medium high heat. Whisk together until smooth and continue whisking until mixture turns a light cocoa brown. Be careful not to burn the rue so whisk constantly. Slowly pour in beer while continuing to whisk the rue. Add water, tomatoes and seasonings. Reduce heat to a simmer then add spinach. Stir to coat spinach with gravy then add sausage. Cook for an additional 15 minutes. Serve over curly pasta, mash potatoes or rice.

Follow my blog with Bloglovin

Okra and Tomatoes

Side Dish, Uncategorized, Vegetables, ,

IMG_6896_1

If you find fresh okra at your local grocer, use that instead of frozen. Frozen okra is not bad but as with most recipes fresh is better. Okra and tomatoes is one of those southern dishes that goes great with all types of meat entrees.

IMG_6926_1

Being a truly southern gal my mom use to make okra and tomatoes with fried fish and hush puppies. I also like pairing okra and tomatoes with fried fish. I just have not perfected making hush puppies . At least not yet.

IMG_6918_1

For those folks that don’t know much about cooking okra, let me give you a tip. Do not cut off the top of the okra unless you want it to be slimy in your dish. The only time I cut okra is when I am cooking fried okra then it does not get slimy. My cousin Bernice taught me that. Not everybody likes the taste of okra which is why I usually prepare it as a separate vegetable side dish. Of course when you are making okra and tomatoes the okra is the star of the dish.

IMG_6944_1

If you have not tried okra or thought you did not like okra, give it another chance. Both the tomatoes and okra compliment each other with a wonderful flavor. To my southern folks I say try my version because I know you already know how good okra can be.

IMG_6935_1

Okra and Tomatoes

Ingredients:
1 lb okra (fresh or frozen)
1 14 oz can spicy diced tomatoes
1 14 oz can corn drained
2 slices bacon diced
1 medium onion diced
1 stalk celery diced
½ cup green pepper diced
½ cup chicken broth
½ tbsp black pepper
1 tbsp salt
1 tbsp worcestershire sauce
1 tbsp olive oil

Place olive oil and bacon in a large frying pan over medium high heat. Cook until bacon becomes crisp. Reduce heat to medium then add onions, peppers, celery, worcestershire sauce and seasonings to the pan. Stir and cook until vegetables soften. Add tomatoes, okra, corn and broth. Let simmer for 20 25 minutes. Serve over rice if desired.

 

Follow my blog with Bloglovin

Eggplant, Tomatoes and Onions with Pea Shoots on Flatbread

Main Course, Uncategorized, Vegetables, , , , , ,

IMG_8776_1

Working with flatbreads is one of my new adventures. I came up with a few recipes that I am trying out on my lovely taste testers. The first one I pulled together was eggplant, tomatoes and onions with pea shoots. I know. Who ever heard of pea shoots. I had never heard of them until I was perusing the fresh vegetables at Trader Joe’s. I am always interested in trying out new veggies and figuring out how I can use them in a recipe. I originally thought I would use spinach or even watercress but the pea shoots caught my eye and I had a second thought. Why not use them on the flatbread!

IMG_8782_1

Because roasting veggies makes them soft I wanted to have another level of texture on the flatbreads. The pea shoots added just the right amount of crunch to go with the roasted eggplant, tomatoes and onions. Plus, the pea shoots have a nice flavor too. They have the subtle “sweet taste of spring peas” just like it says on the package. I will definitely be adding pea shoots to some other recipe in the future.

IMG_8798_1

Getting back to flatbreads, I find it is really just a fancy way of saying pizza. Although when I was researching information about flatbreads, there really is a difference between the two. Flatbreads are thin and made from unleavened dough and pizzas can be be thin or thick and are made with yeast so it rises. What is confusing is that I have seen on restaurant menus the description of flatbread pizzas which means they are just thin flat pizzas with yeast somewhere in the mix.

IMG_8808_1

I am keeping it simple and calling this a flatbread dish based on what it said on the package I purchased. No matter what you call it the taste will be delicious. If your creation works out the way mine did you may have to make two because the family will keep coming back for more.

IMG_8818_1

IMG_8824_1

Eggplant, Tomatoes and Onions with Pea Shoots on Flatbread

Ingredients:
1 14oz flatbread (Trader Joe’s Rustic Ciabatta Flatbread)
1 medium eggplant sliced (skin on)
1 medium onion sliced thin
2 Kumata tomatoes sliced
2 Roma tomatoes sliced
1 1/2 cups shredded mozzarella cheese
1 cup organic pea shoots
1 tbsp lemon juice
2 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp salt
1 tsp black pepper
½ tsp red pepper flakes
½ tsp basil
½ tsp oregano
cooking spray

Preheat oven to 400 degrees.

Toss together pea shoots, a pinch of salt, balsamic vinegar and lemon juice in a bowl and set aside.

Spray a rimmed baking sheet with cooking spray. Layer eggplant, tomatoes and onions on a the baking sheet. Drizzle olive oil over veggies then sprinkle with salt and black pepper. Roast until veggies are soft and browned for approximately 25 – 30 minutes. Toss the veggies mid-way through cooking to make sure all of the veggies brown.

Place flatbread on a cookie sheet and brush with olive oil then sprinkle with ½ cup of mozzarella. Spread eggplant, tomato and onions over the flatbread then sprinkle with red pepper flakes. Top with remaining cheese then sprinkle oregano and basil over cheese. Bake for 12 – 15 minutes until cheese melts and turns slightly brown. Let cool for a few minutes then cut with a pizza slicer. Top with pea shoots and enjoy.

Follow my blog with Bloglovin

Gemelli Pasta and Tomatoes

Pasta and Grains, Soups/ Salads / Stews, Vegetables, , , ,

IMG_7880_1

Since my hubby and kids love pasta so much I am always looking for new ways to fix it. I also like to use different types of pasta shells to give the pasta dishes a a new twist. The type of pasta you pick for a dish depends on what you want the pasta to do. If I am making a creamy pasta dish I usually pick pasta that will cuddle the sauce in the nooks and crannies of the pasta like shells or ziti. If I am fixing a dish that is lighter and the sauce just needs to coat the pasta, I will use angel hair, linguine or bow tie pasta.

IMG_7894_1

Gemelli pasta falls into both categories. Because of its shape gemelli pasta is a nice twist (yes, pun intended) for creamy or oil based sauces. When I first started formulating this recipe in my mind I was not sure what kind of pasta I would use. I did not want to use penne pasta because I have seen so many recipes with penne including my own. I was cruising the pasta aisle when I spotted the gemelli pasta. It had been a long time since I prepared any dish with gemelli so I got excited when the light bulb went off in my head to use gemelli as my pasta.

IMG_7908_1

I will admit that I cook a lot of dishes with tomatoes. Another thing besides pasta that my family really loves. For me, tomatoes just naturally go with pasta. Tomatoes add a savory sweetness to pasta dishes. Baking or roasting tomatoes really helps to bring out the sweetness which is how I prepared the tomatoes for this recipe.

IMG_7933_1

In the end, the combination of flavors from the tomatoes, cheese, spinach and gemelli made for a very nice pasta dish. On occasion, to elevate the flavors even more I brown andouille sausage and add it to the recipe to give the dish a kick of spiciness. Yummy!

IMG_7947_1

Gemelli Pasta and Tomatoes

Ingredients:
2 pints cherry tomatoes sliced in half
1 16 oz box gemelli pasta
1 10 oz bag baby leaf spinach
½ tsp red pepper flakes (optional)
1 tsp parsley
1 tsp garlic powder
1 tsp oregano
1 tbsp salt
1 tbsp black pepper
4 tbsp olive oil
1 cup grated parmesan cheese
½ cup fontina
½ cup panko bread crumbs
olive oil cooking spray

Preheat oven to 350 degrees.

Mix panko bread crumbs, ½ cup of the grated parmesan cheese, parsley and oregano in a small bowl.

Spray a casserole dish with olive oil cooking spray. Add tomatoes to the casserole dish. Sprinkle with salt, pepper, garlic powder, red pepper flakes, basil and olive oil. Stir to blend olive oil and seasonings then top with bread crumb mixture. Drizzle a little olive oil over the bread crumb mixture. Bake for 30 – 40 minutes until bread crumbs are browned.

Prepare pasta according to package. Drain (do not rinse) and place in a large bowl. Drizzle pasta with a little olive oil. Add remaining grated parmesan cheese, fontina cheese, spinach and tomato mixture. Gently toss together until well blended.

Follow my blog with Bloglovin

Eggplant Stew

Soups/ Salads / Stews, Uncategorized, Vegetables, , , , ,

IMG_7617_1

Sometimes when I am at the store buying groceries I pick up different meats and vegetables thinking I can come up with a fabulous recipe for this or that. Most of the time I have an actual recipe in mind but other times I am winging it. That is what happened when I came up with the idea of making an eggplant stew.

IMG_7614_1

I wasn’t sure what to make when I bought a couple of eggplants but I love eggplant so I threw them in the cart with the other veggies. By the end of the week I still had not come up with an idea for the eggplant but since I did not want them to start turning brown I decided to make an Eggplant Stew.

IMG_7634_1

Stews are usually hearty and include meat somewhere in the mix. In this case, I wanted to substitute the eggplant for meat and create a vegetarian meal. All it took to make a nice hearty stew were a few chunky vegetables to compliment the eggplant and a few subtle seasonings to allow the flavor of each veggie to shine through. If you are a fan of eggplant, I think you will like this recipe.

IMG_7665_1

Remember, there is more to eggplant than making a casserole or frying.

IMG_7646_1

Eggplant Stew

Ingredients:
2 eggplant peeled and sliced
1 large onion cut in half then sliced
1 large green pepper cut in half then sliced
1 large tomato cut into wedges
2 medium red potatoes cubed
1 14 oz can fire roasted tomatoes
1 cup chicken broth
1 tbsp salt
½ tbsp black pepper
½ tsp garlic powder
½ tsp Adobo
½ tsp basil
¼ cup olive oil
cooking spray

Preheat oven to 400 degrees.

Spray rimmed cookie sheet with cooking spray. Layer the eggplant and other veggies on the cookie sheet then sprinkle with seasonings. Drizzle olive oil over veggies. Roast veggies for 35 – 40 minutes until soft then remove from oven. Place veggies in a large pot along with chicken broth and fire roasted tomatoes. Add a little more salt if needed. Simmer over low heat for 20 minutes.

Follow my blog with Bloglovin

Eggplant Casserole

Uncategorized, Vegetables, , ,

IMG_5672_1

I am an eggplant lover. Back in my single days I use to make eggplant parmesan and it became one of my specialties. Over the years I have forgotten my original recipe so I decided to just make a simple eggplant casserole recipe. Although I love eggplant, I was not too sure how my family would like it. They like fried eggplant but a casserole? I was imagining that I would be eating the casserole the entire week for lunch and dinner.

IMG_5702_1

I love it when I am wrong about how one of my recipes will be received by my test team. I was the first one to try it out. Usually, I don’t brag a whole lot about the dishes I make but I had to say out loud “this tastes good!”. My exclamation of how good the eggplant tasted made my hubby curious so he was the next one to dive into the dish. Like I said in the beginning, I love it when I am wrong about how one of my recipes will be received. Hubby was delighted and said he loved the different flavors.

IMG_5712_1

Eggplant casserole is a wonderful side dish or you can make it into a meal. It is filling and I am sure once you taste it you will go for seconds.

IMG_5735_1

Eggplant Casserole

Ingredients:
2 small eggplants sliced thin
2 shallots sliced thin
1 14 oz can fire roasted tomatoes
1 cup shredded mozzarella cheese
½ cup fontina cheese shredded or sliced thin
½ stick butter sliced
2 tbsp oregano
1 tbsp seasoned salt
1 tbsp black pepper
cooking spray

Preheat oven to 400 degrees.

Spray a rimmed cookie sheet with cooking spray. Add 2 tbsp of olive oil and spread around the cookie sheet. Place the sliced eggplant on the cookie sheet. Season with salt and black pepper on both sides. Bake for 10 – 15 minutes on each side until lightly browned.

Melt 1 tbsp of butter in a small frying pan then add shallots. Season with a little salt and pepper. Saute shallots until softened and slightly browned. Set aside.

Spray a small casserole dish with cooking spray. Put a large spoonful of fire roasted tomatoes on the bottom of the casserole dish. Layer the bottom with the eggplant overlapping each ring. Sprinkle a little oregano over the eggplant. Spoon some of the fire roasted tomatoes over the eggplant then add a layer of mozzarella cheese. Place another layer of eggplant and sprinkle with the seasonings then layer the shallots over the eggplant. Place fontina cheese over the shallots then add another layer of eggplant. Sprinkle with seasonings then spoon on more tomatoes. Layer more mozzarella cheese. Finish with a layer of eggplant, seasonings, tomatoes and mozzarella cheese.

Reduce oven heat to 350 degrees. Bake eggplant casserole for 25 to 30 minutes until cheese is melted and slightly browned. Remove from oven and let stand for 5 – 10 minutes before serving.

 

Follow my blog with Bloglovin

Roasted Zucchini and Tomatoes

Vegetables,

start zucchini and tomatoes 5_1

Ham hocks, fat back and salt pork are some of the key ingredients to southern cooking. Whether you are fixing beans, stews, collard greens or other vegetables you will probably find one of those ingredients in the recipe. Growing up, all the women in my family would flavor parts of the meal with either salt pork or ham hocks. Back then I did not hesitate to eat anything my mom fixed unless it was wild game. Now? It is a different story. I still like ham hocks but I have found better ways to flavor food.

roasted Zucchini and tomatoes 5_1

Instead of sauteing zucchini and tomatoes in salt pork and bacon grease I now roast zucchini and tomatoes in the oven with a little olive oil . The end result is the same except it has a lot less calories and a lot less fat. The one thing this dish did not lose was flavor.

start zucchini and tomatoes 3_1

The natural flavor of the zucchini and tomatoes along with sliced onions comes through and is enhanced by a few herbs and seasonings. Simple sometimes says it best and this dish is definitely simple. Slice, sprinkle, drizzle and roast. What could be simpler than that?

roasted zucchini and tomatoes 1_1

Roasted zucchini and tomatoes might just become your go to side dish whenever you need a little something extra bursting with flavor!

roasted zucchini and tomatoes 2_1

Roasted Zucchini and Tomatoes

Ingredients:
2 zucchinis sliced
1 large onion sliced
1 lb Campari tomatoes seeded (can use plum tomatoes)
2 cloves garlic chopped
2 tbsp extra virgin olive oil
1 tbsp salt
1 tsp pepper
½ tsp basil
½ tsp sugar
cooking spray

Preheat oven to 425 degrees.

Spray a rime cookie sheet with cooking spray. Layer sliced onions on bottom of cookie sheet. Add zucchini and tomatoes. Sprinkle with garlic, salt, pepper, sugar and basil. Drizzle olive oil over veggies. Place in oven and roast for 25 to 30 minutes. Stir veggies mid way through roasting.

 

Mediterranean Quinoa Salad

Pasta and Grains, Soups/ Salads / Stews, Vegetables, , , ,

Mediterranean Quinoa Salad start 3_1

I was watching a cooking show the other day that was dedicated to Mediterranean cooking which my family and I really enjoy. The seasonings used in Mediterranean cooking are a lot different from those used in southern cooking. I always like a challenge whether in cooking or elsewhere so I decided to stretch my imagination and learn how to fix a simple Mediterranean dish. The chef on this particular show made a tabbouleh salad that looked delicious but required a little more work than I like to do.

Mediterranean Quinoa Salad start 1_1

Instead of using bulgur wheat as the grain in the salad I decided to add a new twist and use Quinoa. Quinoa has a nutty flavor and takes only a few minutes to prepare. It also helped to add an extra layer of crunch to the salad along with the cucumbers. Texture and taste are two key elements of any dish especially for salads when you are trying to have layers of flavor.

Mediterranean Quinoa Salad 7_1

One of the best ingredients used in Mediterranean cooking is mint. I had not cooked with mint in the past except for making iced tea. The thought of using mint in a salad was a different but welcomed experience. It was amazing how the mint and other seasonings blended so well together and lifted my taste buds to a new level.

Mediterranean Quinoa Salad 3_1

Mediterranean Quinoa salad is a wonderful side dish that goes well with chicken, fish or pork. So the next time you want something healthy, quick and easy to make try this salad to help spice up your meal.

Mediterranean Quinoa Salad

 Ingredients:

1 cup Quinoa

1 pint cherry tomatoes sliced in half

2 tbsp parsley chopped

2 tbsp mint chopped

1 tsp salt

1 tsp ground black pepper

1 English cucumber chopped

1 tbsp olive oil

2 tbsp Gazebo Room Greek marinade and salad

½ cup feta cheese

Juice from ½ lemon

Prepare Quinoa according to package instructions. Let cool.

Combine all ingredients in a large bowl. Serve at room temperature.

Tomato, Mozzarella and Artichoke Salad

Soups/ Salads / Stews, Vegetables, ,

Tomato and Artichoke Salad 4_1

Whenever I create a new recipe for an entree I also have to think of what side dish to make. In order to have a nice presentation of the main dish I need to have a complimentary side dish.

Tomato and Artichoke Salad 1_1

This tomato, mozzarella and artichoke salad was born as a side dish to my Deli London Broil 2 for 1 recipe. I wanted something colorful and easy to make to help the pictures of the London broil pop. The color red is always and eye catcher. So, the combination of the tomatoes, the bright white of the mozzarella and pale green of the artichoke blend together well to create a nice visual dish.

Tomato and Artichoke Salad 6_1

Besides using this recipe as a side dish I also used it as a topping for a salad which tasted great. No matter how you decide to use this recipe it will be a winner.

deli london broil 6_1

Tomato, Mozzarella and Artichoke Salad

Ingredients:

1 pint cherry tomatoes cut in half

1 small jar artichoke hearts in oil or water

1 8oz container of mozzarella balls

½ cup kalamata olives

¼ cup Gazebo Room Greek marinade and salad dressing

1 tbsp balsamic vinegar

1tbsp fresh parsley chopped

1 tsp salt

1 tsp pepper

1 tsp basil

½ tsp dill

½ tsp Adobo

½ tsp red pepper flakes

Optional:

Italian dressing

feta cheese

Combine all ingredients in a large bowl and mix until well blend. Chill in the refrigerator for at least 30 minutes.