Tag: tomatoes

Main Dishes, Pasta, Recipes

Pantry Pasta for Two

Sarah
compression socks
Hanging out in the cool compression socks on Saturday! These things work!

On Saturday, I ran 20 miles in the pouring rain and thunderstorm as part of my training for the Cleveland Marathon. [As the worst part of the storm hit, I decided to call it a day and finish up the last 2.5 miles on the treadmill.] I know I haven’t talked about it very much on the blog, but running and school have pretty much consumed most of my free time since January. I am so ready for this semester to be over with, and I can’t wait for my marathon to get here so I can see what I can do! Last weekend I ran a local half marathon in 1:39:32, which is a nearly 10 minute PR… so I have high hopes for the marathon! But aside from all of that… I’ve just been really busy and really tired lately, which is why posting has been down.  I hope to remedy that starting in May.

pantry pasta
plate of deliciousness

Moving on to yummy things… I made this pasta dish a few weeks ago [before my first 20 mile run this training cycle, actually] and was wowed beyond belief. I know the The Pioneer Woman can cook, but this was absolutely phenomenal. I was a brave little girl and picked up some Kalamata olives especially for the occasion [I am not an olive fan] and Ben was a brave boy and faced his arch-nemesis: the red onion. Results? Bravery is awesome! What we loved about this simple dish was the pop of each flavor. The sauce kept the best attributes of each component [onion, garlic, tomatoes, olives, wine] without letting any one item overwhelm and overpower the others. Each bite was flavorful and fresh, without the addition of a million herbs or vegetables. I love those things, but sometimes basic is best. One of the greatest parts of this dish is that I think it’s totally customizable. Leave out the chicken if you’re a vegetarian, swap the chicken for shrimp or steak. Use chicken or vegetable broth if wine isn’t your thing. The possibilities are endless! Plus… this totally makes more than enough for two. I had leftovers after my run and was fully satisfied!

Pantry Pasta for Two [from The Pioneer Woman]

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 cup red onion, diced
  • 3 cloves garlic, minced
  • 1 can [14.5 ounce] diced tomatoes with juice [salt free]
  • ⅓ cup Kalamata olives, pitted and roughly chopped
  • ⅓ cups white wine
  • 2 whole boneless, skinless chicken breasts, pounded thin
  • freshly ground black pepper
  • grated Parmesan or Asiago cheese
  • ½ pounds linguine

Directions:

Bring a large stockpot to boil and then prepare linguine according to package directions. Set aside.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes, stirring occasionally to soften. Add garlic and saute for another minute. Stir in tomatoes with juice and olives until combined. Cook for an additional minute. Pour in wine and simmer, covered, over low heat for 15 minutes, stirring occasionally.

Then, heat 1 tablespoon olive oil in a separate skillet. Season chicken with pepper and then cook on both sides until golden brown and cooked through.

Arrange cooked linguine on a platter or large bowl. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon the rest of the sauce on top of the chicken. Sprinkle on grated Parmesan or Asiago and serve immediately.

Note:

Feel free to play around with this recipe. Swap chicken for shrimp or steak, or leave out altogether. Use broth instead of wine. The possibilities are endless!

Click here for the printable version: Pantry Pasta for Two

Recipes, Soups

Sweet and Spicy Peanut Soup

Sarah

I know spring is here… but that doesn’t mean it is the end of soup season! Rainy spring days are just as a much a call for a hot bowl of soup to warm you up [perhaps while watching some March Madness, as we have been doing a lot lately] as cold winter nights are, especially when said soup is light, flavorful, and filling. This Sweet and Spicy Peanut Soup fits the bill perfectly. It’s full of sneaky nutrition as it packs in fresh vegetables peanut souplike peppers, tomatoes, carrots, onions, and sweet potatoes under the guise of rich peanut butter, spicy cayenne pepper, and a hint of ginger. We enjoyed munching on a grilled provolone cheese sandwich alongside this spicy soup, but I could also see it pairing well with a big green salad, a light pasta dish, or even served chilled gazpacho-style, if cold soup is your thing.

I prepped everything the night before and threw it in the crock pot in the morning to cook all day long, but the original recipe calls for making it on the stove-top in less than an hour. If you do the latter, saute the onions, peppers, and carrots with garlic to soften everything up and release some of the flavors a little before throwing everything in a big stockpot, bringing to a boil, and then simmering away until soft and blend-able. And be aware if you have an aversion to spicy food like me that this soup is HOT! Ben loved it, but next time I make it I am going to tone down the cayenne pepper initially for more control. Definitely didn’t think that one through too well… Regardless though, this is one flavorful soup that has earned itself a place in my soup repertoire, and I hope you love it as much as we do!

Sweet and Spicy Peanut Soup [adapted from The Food You Crave by Ellie Krieger]

Ingredients:

  • 1 tablespoon canola oil
  • 1 cup sweet or white onion, diced
  • 15 ounce jar roasted poblano peppers [could substitute 2 cups fresh red bell peppers or roasted red peppers]
  • 1 cup carrots, diced [about 3 medium or 2 large carrots]
  • 1/2 teaspoon cayenne pepper*
  • 1 clove garlic, minced
  • 1 teaspoon ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1 large sweet potato, peeled and diced [about 2 cups]
  • 6 cups chicken or vegetable broth
  • 1 – 14.5 ounce can diced tomatoes with their juices [I prefer no-salt-added]
  • 2/3 cup creamy natural peanut butter
  • 2 teaspoons honey

Directions:

Combine all ingredients in a large crock pot and stir to mix well. Cook on low for 6-8 hours, then puree with an immersion blender [or carefully blend in batches in a food processor or blender]. Serve garnished with sour cream and/or cilantro.

*Note:

This soup is spicy… so I would recommend decreasing or eliminating the cayenne pepper altogether so you don’t spice yourself out like I did. I can’t wait to make a less spicy version of this again.

Click here for the printable version: Sweet and Spicy Peanut Soup

Breakfast, Egg Dishes, Recipes

Asiago Spinach Tomato Quiche

Sarah

Quiche is one of those dishes that I love but find difficult to make well at home. I don’t know what it is, but it always seems like my quiches burn, don’t cook through all the way, or are bland. Not this time though. I improvised off a recipe from a fun blog that I read regularly, The Runner’s Plate, and was oh-so-satisfied after this baby popped out of the oven on Monday evening for dinner.

The combination of spinach, tomatoes, and asiago cheese paired with eggs and cottage cheese and seasonings on a light tortilla shell crust was just right. Sometimes savory pie-type dishes with thick crusts are a little too much heavy, so I loved using whole wheat tortillas as the crust, and will definitely be replicating that technique again. The addition of asiago cheese was purely spontaneous, and a little goes a long way in making this dish utterly rich and decadent without being overwhelming. This Asiago Spinach Tomato Quiche was a filling dinner, but I could also see it being perfect for a special breakfast or holiday brunch. Yum!

Asiago Spinach Tomato Quiche [based from a recipe by The Runner’s Plate]

Ingredients:

  • 3 whole wheat tortillas
  • 1 cup Egg beaters [or 4 large eggs… I used Egg beaters because I had a free coupon]
  • 10 ounces frozen spinach, thawed and drained
  • 1 – 14.5 ounce can Italian seasoned diced tomatoes, drained
  • heaping 1/4 cup shredded asiago cheese
  • 1/2 cup fat free cottage cheese
  • 1/4 teaspoon paprika
  • generous amount of freshly ground black pepper [maybe 1/4- 1/2 teaspoon?]

Directions:

Preheat oven to 350 degrees. Spray a 9″ deep dish pie pan with cooking spray. Line with tortillas. In a large bowl, stir together eggs, spinach, tomatoes, asiago cheese, cottage cheese, and paprika. Season with pepper as desired. Pour into tortilla “crust” and bake for 35-40 minutes or until a knife inserted in the center comes out clean. [If necessary: Cover with foil, increase heat to 425 degrees and bake for an additional 20 minutes or until a knife inserted in the center comes out clean.] Let stand 5-10 minutes before cutting.

Click here for the printable version: Asiago Spinach Tomato Quiche

Main Dishes, Recipes, Soups

Roasted Tomato and Black Bean Soup

Sarah

soup

Uh oh. We’ve got a situation on our hands. I think I’m becoming a soup lover. This is very frightening to me because I didn’t use to like soups. I could go for the occasional bowl of tomato with my grilled cheese, or a cup at Panera with my you-pick-two combo. But other than that, I didn’t make it a practice to buy or make soup, unless it was my mom’s Potato Soup. But see, since starting this blog and making it a quest to eat meatless at least once per week, I’ve found more and more soups that actually look … gasp … good, appealing, and even tasty. What’s going on??!?! Since August, I’ve blogged about eight soups that I’ve loved and look forward to making again. This is cRaZIneSs! [Yup, I used to type like that all.the.time back in the days of AIM. Hilarious!] Anyways, I’ll consider my problems at a later time. I’ve gotta tell you about this soup.

This Roasted Tomato and Black Bean soup is fabulous. It’s smooth and flavorful, with extra depth from roasting the veggies. It’s spicy but not too intense, and has a hint of summer in every bite. I can’t wait to make this with fresh tomatoes from the farmer’s market come summer! This soup also freezes really well, so don’t be afraid of making the whole batch and dividing it into smaller containers to freeze for lunch. Have at it!

Roasted Tomato and Black Bean Soup [from Ellie Krieger’s So Easy]

Ingredients:

  • 7 medium tomatoes, quartered
  • 1 1/2 cups onion, chopped in large pieces
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • salt and pepper
  • 5 cups chicken broth [vegetable would work too]
  • 2 15 ounce cans of black beans, drained and rinsed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • dash hot pepper sauce
  • sour cream, for topping
  • cilantro, for topping

Directions:

Preheat oven t0 375 degrees. Toss the tomatoes, onion, and garlic with the olive oil, a little salt, and a generous amount of pepper. Spread in a single layer on a baking sheet, then roast for about 35-45 minutes, flipping halfway through. Remove from oven when the garlic is softened, the onions are brown, and the tomatoes have collapsed.

Meanwhile, stir together the broth, beans, cumin, chili powder, and a little pepper in a 4-6 quart saucepan or dutch oven. When veggies are cool enough to handle, add veggies to the pot. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and blend until smooth using an immersion blender or in batches in a food processor or regular blender. If you choose the second option, allow mixture to cool and be sure to vent so hot liquid doesn’t explode all over your kitchen! Stir in the hot pepper sauce, to taste. Garnish with cilantro and sour cream as desired.

Click here for the printable version: Roasted Tomato and Black Bean Soup

Question of the Day: Were you into AIM or any other online chatting? What was one of your super cool screennames and how did you come up with it? I was wlrunner03 for many years… school + sport + graduation year…. ooooh yeah! And I was also wltrackgrl I think…

Main Dishes, Pasta, Recipes

Roasted Vegetable Lasagna

Sarah

Poor, poor husband. My poor meat-lovin’ husband has been subjected to meatless recipe after meatless recipe. Last week, I think Ben only got meat for dinner once… and he had to make it himself. See, the more I run as I’m training for this marathon, the more I crave vegetables. [And funfetti frosting and brownies, but that’s another story.]

The good news though, is all these veggie cravings have resulted in some pretty good meals, like this one. I am not one to like mushy, cooked vegetables, which is why I chose to roast sweet bell peppers, savory mushrooms, and luscious, juicy tomatoes. Roasting these veggies adds another level of flavor and texture to this creamy, cheesy lasagna. It’s filling but not heavy, and bakes up bubbly and brown. A perfect dish for a cold Friday night–and a great way to carb-load on the night before an 18 mile run. Or, y’know, do whatever normal folks do on their Saturday mornings.

P.S. And if you’re worried about Ben and his lack of meat, I bought him a big hunk ‘o pork and cooked it in the crock pot yesterday. Recipe to come. For now, enjoy this veggie-friendly dish!

Roasted Vegetable Lasagna [based off of these recipes from Cooking Light and For the Love of Cooking and my mom’s]

Ingredients:

  • 3 bell peppers, diced [I used red, yellow, and orange]
  • 4 roma tomatoes, quartered
  • 12 ounces mushrooms, sliced
  • 5 cloves garlic [keep the skins on for roasting]
  • black pepper
  • salt
  • dried basil
  • nutmeg
  • 16 ounces fat free cottage cheese
  • 1/2 teaspoon dried oregano + additional for roasting
  • 1/2 teaspoon garlic powder
  • 2 eggs, beaten
  • 1 1/2 cups fat free half and half, at room temperature
  • 3 tablespoons flour
  • 9 lasagna noodles
  • 8 ounces Italian cheese blend [I used Sargento’s]
  • 3 ounces shredded Parmesan cheese
  • olive oil
  • cooking spray

Directions:

Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray, then spread peppers, tomatoes, and mushrooms in a single layer. Place the garlic cloves in one corner, for easy access after they are roasted. Drizzle olive oil over vegetables and season as desired with black pepper, a little bit of salt, basil, and oregano. Toss gently to coat. Bake for 20 degrees, flip, and return to oven for another 10 minutes. Let cool.

In a small saucepan over medium heat, whisk together flour and half and half. Cook until thickened, about 7-9 minutes, then remove from heat. Stir in a pinch of nutmeg and a generous amount of black pepper. Set aside.

Meanwhile, cook lasagna noodles according to package directions.

When vegetables are cool enough to handle, crush tomatoes and cut into bite size pieces. Then, peel skin off garlic cloves and dice. Return vegetables to pan and stir together.

Finally, in a medium bowl, stir together cottage cheese, eggs, garlic powder, 1/2 teaspoon oregano, and 1/4 teaspoon black pepper.

Reduce oven temperature to 350 degrees.

In a 9×13 casserole dish, layer a 1/3 of the white sauce, 1/3 of the vegetables, 3 noodles, 2 ounces Italian cheese, and 1 ounce Parmesan cheese. Repeat twice, then top with remaining cheese. Sprinkle basil on top. Cover with foil and bake for 30 minutes. Remove foil and bake for 5 more minutes, then turn on broiler and bake for another 2-3 minutes until cheese is golden brown and bubbly. Let stand at least 10 minutes before serving.

Click here for the printable version: Roasted Vegetable Lasagna