Warm Pasta Salad
Warm Pasta Salad
I love to make this salad when I have really good tomatoes. It is one of my favorite ways to enjoy fresh tomatoes. The base of the salad is a mixture of tomatoes, mushrooms, onion and some seasonings which are allowed to blend together in the fridge overnight. When you are ready to have your salad toss the cold tomato mixture with fresh cooked hot pasta. The pasta tomato mixture is served right then, warm and fragrant. I often sprinkle some Parmesan cheese on the top, or serve on the side. I do sometimes serve the salad cold.
Warm Pasta Salad
1 lb. Plum tomatoes, chopped
1 medium sweet onion, chopped
4oz. Fresh mushrooms, sliced
2 cloves garlic, minced
¼ c. fresh parsley, chopped
1 T. dried basil 1 T. capers, optional
1 t. dried oregano
½ c. olive oil
¼ c. red wine vinegar
3 T. balsamic vinegar
Dash of hot red pepper flakes
Salt to taste
1 lb. Uncooked pasta
Combine all ingredients, except pasta and chill overnight. Cook pasta, drain and toss with tomato mixture. Mixture should be served right away . Serves 6.
Creamy Tomato and Chicken Sauce
Creamy Tomato and Chicken Sauce
This was one of those dinners created with what I happened to have on hand. I started with the idea of chicken with tomatoes – I had chicken in the fridge and home canned tomatoes. I also had some beautiful fresh parsley and an open container of half and half I needed to use so I went from there. I cooked my pasta while the sauce was reducing. The whole dish took about 30 minutes from start to finish. I love orzo pasta, which looks like large grains of rice but feel free to try this with other pasta or maybe even rice.
Creamy Tomato and Chicken Sauce
2 T. oil
1 onion, sliced
1 lb. boneless chicken, cubed, I used thighs
1 (14 oz.) can tomatoes – I used a pint of home canned tomatoes
2/3 c. half and half
2 T. flour
½ c. chopped fresh parsley
1 t. hot pepper sauce
Salt and pepper to taste
½ c. grated Parmesan cheese
12 oz. orzo pasta, cooked – use whatever pasta you like
In skillet heat oil and cook onion until tender. Add chicken and cook until chicken is nearly cooked through. Add tomatoes and simmer mixture for about 10 minutes to reduce the tomato liquid a little and concentrate the flavor. In jar with a tight fitting lid combine the half and half with the flour and shake until smooth. Add to chicken mixture and cook until thickened and bubbly. Add parsley and seasonings and cook on low a couple of minutes. Combine chicken sauce with hot cooked pasta and sprinkle with cheese. Serves 4-5.
Tomato and Feta Salad
Tomato and Feta Salad
For a quick and tasty salad one of my favorites is sliced, fresh tomatoes with feta cheese. This recipe also has some diced sweet onion and a drizzle of olive oil and lemon juice to finish it off. Salt and pepper to taste and you’re done. Sometimes less is more. In this case just a few ingredients and you are good to go.
Tomato and Feta Salad
3 tablespoons crumbled feta cheese
12 cherry tomatoes, thinly sliced
1/2 sweet onion, diced
1 tablespoon olive oil -I used a lemon infused olive oil
1 tablespoon lemon juice
Salt and pepper to taste
In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Add salt and pepper to taste. Serve immediately. Serves 2.
Tomato Bisque Soup
Tomato Bisque Soup
I had a chance to do a local television show recently. This is the soup I made on New Day Cleveland. It is an old family recipe. My grandmother used to make it in the summer with fresh tomatoes. Since I can tomatoes every year I can make it anytime I like. There is something about opening a jar of canned tomatoes that always reminds me of summer and of my grandmother making this soup.
Tomato Bisque Soup
2 T. oil
1 c. chopped onion
28-29 oz. can whole tomatoes, cut up or diced tomatoes, undrained or 1 quart canned tomatoes
1 qt. beef or chicken or vegetable stock
½ c. raw rice
1 c. sour cream
Cook onions in oil until tender. Add tomatoes and stock and bring to the boil. Add rice, cover and simmer until rice is tender, about 20 minutes. Place sour cream in bowl and stir in a cup of the hot soup, stirring until smooth. Add another cup of the soup and then add this mixture to the pot. Heat through, but do not boil. Makes 6-8 servings.
Variations: Brown or wild rice can be added instead, but cooking times will be longer, about 45-50 minutes. Barley can also be added instead of the rice, but allow 45 minutes to cook.
Seafood: Once rice is tender, but before adding sour cream you can add any one of the following; ½ -1 pound raw diced fish (mild white fish are good or even salmon for a special treat), ½ -3/4 pound salad size raw shrimp, 2 cans crabmeat, 2 (10 oz.) cans clams, drained.
Here is my TV appearance http://www.youtube.com/watch?v=EmjL7vd6MD8&feature=c4-overview&list=UUtLd3sOV5Jl0hBqi6tS9-hA
