Tomato Relish

 

Tomato relish may seem reminiscent of Pico Gallo however it is different as it has no cilantro or lime. It may be closer to a rustic salsa in that it has fresh tomatoes, onion and jalapeños; plus it has a sharp zesty flavour and can be the absolute garnish or addition to any dish or meal. 

Tomato Relish

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2 large beefsteak tomatoes, finely diced

2 celery stalks, finely diced

1/2 red onion, finely diced

1/2 jalapeno pepper, remove seeds, finely diced

2 tablespoons apple cider vinegar

1 1/2 tablespoons sugar

1/4 - 1/2 teaspoon corriander seeds

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon fresh or dried dill

Prep and finely dice the tomatoes, celery stalks and red onion. 

Place all the chopped or diced vegetables into a large bowl. Slice the jalapeno pepper in half and scrape out the ribs and seeds, then finely dice. Add to the bowl. Toss the vegetables together.  

Add the vinegar, sugar, coriander seeds, salt, ground pepper and dill. Toss everything together and allow the relish to stand at room temperature for an hour. 

Refrigerate any leftovers in a well sealed glass container for up to two weeks. 

Notes: Roma, heirloom cherry tomatoes may be used. 

Basil Salad

 

Having a flourishing 2 foot potted basil plant makes one foresee many dishes with added basil. First was this savoury and fragrant salad. Crisp chunks of cool cucumber, sliced juicy bright grape tomatoes, cubes of springy mozzarella cheese and of course some of those fresh tender sweet basil leaves; all tossed in a vinaigrette dressing and sprinkled with a good portion of black pepper. Absolutely so simple yet so flavoursome. The ideal summer side or main served with whatever protein you wish. 

Food Photo of the Day ~ Chopped Salad

 

I know I have said this before and I am sure that I am not the only one who has, however... salads don't necessarily mean or need to be leafy greens or swimming in dressing. Chopped salad is fresh and refreshingly simple, chopped vegetables, in this case tomatoes, cucumber and green onion, tossed with dill or summer savoury with fresh ground pepper and maybe just a pinch of salt or possibly a squeeze of lemon juice. Allowing the herbs and spices to dress and enhance a more clean flavour by omitting a flood of dressing. Straightforward but succulent and the vegetables burst in their own juicy flavour. An effortless bright and voluptuously glowing mountain of vegetables, that is becoming my preference.   

Breezy Tomato Salad

 

With warm spring... summer like temperatures, some say, the season of salads is upon us, honestly, I think they never left. Forego the leafy greens and a salad can change according to seasons, ingredients, your own personal taste and what's available at the grocery store. Grilled, tossed, marinated, grained, pastafied or noodleious even the most modest of salads can be reimagined. This vibrant four ingredient salad is fresh yet simple and savoury and is a breeze to make in advance. 

Breezy Tomato Salad

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half a cucumber

1 small pint (approximately 15 to 20) grape tomatoes

2 green onions

mozzarella cheese

4 to 6 tablespoons Greek salad dressing

fresh basil leaves, optional 

Wash and pat dry vegetables throughly.

Slice the cucumber into thick slices and chop those slices into pieces, place in a large bowl. Cut the tomatoes in half, then add to the bowl with the cucumber. Chop the green onions and add to the cucumber and tomatoes.

Cut thick slices of mozzarella cheese into cubes. Add to the to the vegetable mixture. 

Make a Greek salad dressing, or any herbed oil and vinegar dressing you wish, you may also use a ready made dressing, if you have that on hand. Pour the dressing over the vegetables and toss to combine and coat evenly. Allow to mellow in the fridge for and hour. Serve with fresh basil leaves.

Food Photo of the Day ~ Focaccia Bread

 

My son gets full credit for creating this tasty Focaccia Bread. It is a crispier recipe then the traditional spongy Focaccia Bread however delicious all the same. It has a subtle herb and tomato flavour that was brushed with lashings of a buttery garlic topping. When sliced we dipped our pieces in olive oil with balsamic vinegar for a tangy afternoon snack. - JD  

Spaghetti with Spinach, Zucchini and Tomatoes

By far this is one of the best pasta dishes I have made. Spinach and crushed garlic are the key here and the universal zucchini complements all ingredients by adding texture, absorbing flavour and subtly enhancing taste.    

Spaghetti with Spinach, Zucchini and Tomatoes

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1 - 2 tablespoons olive oil

half a red onion, chopped

1 package of frozen spinach, defrosted and drained

1 zucchini, sliced into rounds then cut in half 

3 - 4 cloves of garlic, crushed

salt and pepper, to taste

2 fresh tomatoes, diced

1 small can low salt diced tomatoes

1 teaspoon oregano

a splash of balsamic vinegar

In a large sauce pan, add the olive oil and heat over medium high heat, add the chopped red onions, stir. Allow the onions to sauté a little, add a pinch of salt and stir occasionally. Once the onions are slightly softened add the crushed garlic, give a stir and after a few minutes add the spinach and zucchini, give a stir and add another pinch of salt and some pepper. Stir and allow to sauté together for a few minutes. 

Add the fresh diced tomatoes and the contents of canned diced tomatoes, including juices, oregano and the balsamic vinegar. Cover and allow to simmer over medium heat for 10 to 20 minutes. 

Cook pasta, of choice, according to package directions. Drain. Place the cooked pasta in a large serving bowl. Pour sauce over top of the pasta. Toss to coat. Serve. 

 

Hope everyone had a nice long weekend. We did. - JD 

Food Photo of the Day ~ Penne with Tomato Mushroom Sauce

Plenty of fresh vegetables can be added to a homemade tomato sauce. One of my favourites  are mushrooms after that any fresh spinach I have lounging about in the refrigerator. It is a quick way to use lingering produce and change the course of an already delicious meal. Grated carrots are another vegetable I add to my pasta sauces, as I always have them on hand and they enhance the sweetness of a tomato sauce. There are plenty of ways to dress up your dinner and be creative in the kitchen.   

Hope everyone had a nice weekend. - JD   
 

Tomato, Chickpea and Pasta Soup

Lately I have been getting my soup on. I find it relaxing standing over a large stockpot and throwing ingredients in; inhaling the smells and watching it all bubble and come together. Magically creating a hearty meal in minutes.  

Tomato, Chickpea and Pasta Soup

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2 tablespoons olive oil 

2 large cloves of garlic, crushed

100g frozen chopped spinach, thawed and drained

540ml tin chickpeas, drained

796ml (28fl oz) tin low or no salt diced tomatoes

900ml vegetable stock

1 1/2 cups passata sauce (strained tomatoes)

1/2 cup small pasta shapes, for soups

freshly ground salt and black pepper, to taste

2 sprigs of fresh thyme

Gently heat the olive oil and garlic in a stockpot over medium heat until the garlic is soft and just starting to brown. Add the spinach and the drained chickpeas and stir. Add some salt and black pepper. 

Add in the diced tomatoes, vegetable stock, passata sauce and pasta shapes. Give a good stir. Add the sprigs of thyme. Bring to the boil then reduce the heat until the soup is simmering. Stir occasionally and simmer for about 15 to 20 minutes or until the pasta is tender. Remove the thyme springs before serving. 

Notes: You can use dried herbs and seasonings if you do not have fresh. The pasta shapes I used were No52 DITALINI.   

More snow fell over the weekend and warmer weather started this week off; which is always nice. Hope everyone had a great weekend! - JD 

Leftovers #48 ~ Chicken Taco Penne

I know that I may be creating a culinary sacrilege here but when leftovers are a concern the rules may bend according to your creativity. Creating fusion meals are a great way to use up leftovers. I am defiant on this one. Simply add leftover taco meat to a lightly seasoned homemade pasta sauce, warm through and toss with cooked penne. Sprinkle with finely grated cheese when serving. You get a nice sweet tomato flavour mixed with a bit of spiciness, from the taco flavouring. Absolutely delicious! Love your leftovers.
      
Hope everyone is having a good week which will bring on a great weekend! - JD 

Slow Cooker Breaded Chicken in Tomato Sauce

This recipe is a delicious one with minimal effort. You can use what ever herbs and seasonings you have on hand. No measuring required just use your flavour and cooking instincts to guide you... surprisingly sometimes these thrown together recipes come together really well. Serve with whatever side, you wish. I was feeling particularly autumnal and roasted some carrots, leeks, potatoes and sweet potatoes. 

Slow Cooker Breaded Chicken in Tomato Sauce

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5 boneless skinless chicken breasts

breadcrumbs, ready made or homemade 

herbs and seasonings, fresh or dried, of your choice

salt and pepper

tomato passata sauce

1 plastic zip bag

In a large plastic zip bag place a generous amount of breadcrumbs, herbs, seasonings and salt and pepper. Add the chicken breast. Seal the bag tightly and shake about or rub the chicken breast to make sure they are well coated. 

Pour some of the tomato passata sauce into the bottom of a large slow cooker insert; making sure that the bottom is well covered. Arrange the seasoned breaded chicken breasts on top of the passata sauce. Drizzle a bit more over the top of each chicken breasts. Place the lid on the slow cooker and cook on high for 4 - 4 1/2 hours. 

Notes: the breadcrumbs I used were ready made ones. No measurements were included because I literally just pulled the ingredients together and eyeballed what I needed. I would estimate that the breadcrumbs, herbs and seasonings together measured about... 1 cup to 1 1/4 cup, for 5 chicken breasts, the breadcrumbs taking up most of the measurement but then again it's preference on how seasoned, how breaded and herby you would like the chicken to be. There was a bit of breadcrumb mixture leftover, after the chicken was coated, you could throw it away or do what I did just sprinkle the remaining loosely over top of the well coated chicken breasts before drizzling more passata sauce over top.  

Hope everyone had a great weekend! Seems as though the cooler temperatures have got the better of me; I have a cold. So trying to muddle through everything in hopes I will be feeling better soon. -JD 

Food Photo of the Day ~ Tomato and Bocconcini Salad

This colourful salad is simple. Rainbow tomatoes and Bocconcini cheese resting on a bed of dark romaine lettuce and drizzled with a Cranberry/Raspberry vinaigrette. A light sprinkling of pepper to finish and enhance the fresh crisp flavour. 

Hope everyone is having a good week. - JD 

Food Photo of the Day ~ Pasta with a Creamy Tomato Sauce

To some this looks just like a steaming hot plate of pasta, true. Make your favourite tomato sauce recipe and add about 1/2 cup of cream and you have a creamy tomato sauce. A simple and easy way to change up your favourite pasta meal.  

It is the middle of the week and so far it's been sunshine and blue skies. A late post today however it is summer and therefore a more relaxed approach to posting. - JD 

Cheesy Tomato Herb Loaf

Exceptionally savoury and perfect to pack for summer picnics, enjoyed thinly sliced with afternoon tea and sandwiches. Sliced thickly and slathered with melted butter and crushed garlic and toast in the oven creating savoury garlic toast slices. You can vary the herbs and cheese depending on taste.   

Cheesy Tomato Herb Loaf

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1 1/2 cup self raising flour, sifted

1 teaspoon dry English mustard

2 tablespoons chopped herbs (chives, thyme, basil, sage, parsley)

1 - 2 tablespoons dried tomato or chopped sun-dried tomatoes

1 cup mature cheddar cheese, grated

1/4 stick of butter

1 egg, beaten

2/3 cup water

Preheat oven to 375ºF. Grease and flour a loaf pan and line the bottom with baking parchment paper.

Mix together the flour, mustard, herbs and cheese. Melt the butter, add to the mixture with the egg and water and mix to a soft, wet, cake-like dough.

Turn into the prepared pan and bake for 30 to 45 minutes until well risen and golden brown. Remove from the oven and cool on a wire rack. Serve warm or cold with butter. 

This week has been a nice one so far, for us. - JD 

Food Photo of the Day ~ ELT (Egg, Lettuce and Tomato)

Instead of a BLT, bacon lettuce and tomato, why not an egg, lettuce and tomato. What makes this ELT more complete is the addition of grilled halloumi cheese. This is the best sandwich one can make and devour!

Hope everyone had a nice weekend. - JD 

Crock Pot • The Original Slow Cooker • Bowls

At the turn of the New Year, I read an article about how we should be using slow cookers more as they are efficient and use up less energy. Nothing beats a delicious slow cooked meal that takes minimal effort. 

As typical as these cookbooks are, there are some tasty recipes waiting to be tried. Large glossy photos and one pages recipes to inspire you to dust off that slow cooker and get simmering. These recipes suggest efficiently cooked meals served in a bowl. Which is right on trend with current foodies. 

A variety of recipes for beef, lamb, pork, vegetarian, chicken and turkey as well as side dishes and delicious desserts. All complete with helpful slow cooking tips. I hope that the following recipe will tempt and inspire you. 

Chicken Cacciatore
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Makes 6 servings

4 teaspoons olive oil
3 pounds boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium red bell pepper, sliced
1/2 medium yellow bell pepper, sliced
1 cup onion, sliced
14 grape tomatoes
1 1/2 cup of water
1/4 cup all purpose flour
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1/8 teaspoon ground red pepper

Hot cooked noodles or rice, optional


1. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add half of chicken to skillet; cook 4 minutes per side or until browned. Remove to large plate. Repeat with remaining 2 tablespoons oil and chicken.

2. Add bell peppers, onion, and grape tomatoes to Crock-Pot® slow Cooker. Combine water, flour, garlic powder, cumin, oregano, paprika and ground red pepper in medium bowl; mix well. Add to the Crock-Pot® slow cooker. Top with chicken. Cover; cook on LOW 8 to 9 hours or on HIGH 4 to 4 1/2 hours. Serve with noodles, if desired. 


Hope everyone has been having a good week so far. - JD 

Food Photo of the Day ~ Huevos Rancheros

This is one of our favourite weekend brunch meals. Packed with loads of goodness and healthy layers it is hard to resist. Instead of using tortillas, I used toasted English muffins and placed a heavy dollop of guacamole over each muffin slice, over that a wafer of old cheddar cheese, a plump fresh tomato slice placed over that, a rounded spoonful of spicy salsa; all topped with a poached egg and chopped green onions. This breakfast... or brunch will keep you going for the rest of the day. It may also be served with a few slices of bacon or fruit on the side however I quite enjoy it as is! 

Hope everyone had a lovely weekend. - JD  

Leftovers #34 ~ Pasta Bake

Reminiscent of lasagne without all the layers. Depending on how much pasta sauce you have leftover; it can be easily made into this pasta bake. Boil pasta noodles of your choice until tender or cook according to the package. I chose serpentini pasta. I cooked the whole 500g (1.1 lb) bag as I had a fair amount of sauce; when cooked, drain and placed into a large bowl add the leftover pasta meat sauce and stir to combine. Get a large oven proof baking dish and place some of the sauced pasta mixture inside the dish. Grate mozzarella cheese over top and spoon the rest of the mixture over it. Grate more mozzarella over the top and bake in a preheated 350ºF oven for about 15 to 20 minutes or until the cheese has melted somewhat. Shut the oven off and set the broil onto high and let the cheese bubble and slightly brown. Using oven mitts carefully remove from the oven and serve. 

Notes: if a bit short on sauce add some Passata tomato sauce to extend the sauce. Try using a different cheese. Add chopped fresh tomatoes and veggies. 

Hope everyone's week has been a good one. Just getting back into the swing of things after a much needed break and the start of school. Have a great weekend everyone! 
- JD    

Food Photo of the Day ~ Tabouli Salad

Nothing makes me happier than the sight of a salad... even within winter months. Couscous mixed with parsley, onions, tomato, lemon juice, garlic and just a touch of mint can revive and refresh during those wintery days and bring zest on summery days. This is quite the simplest of salads which reassures you, that you necessarily do not need leafy greens to create a healthy side or main. That with a few ingredients something so filling and tasty can exist. This luscious salad is a must for me!

Have a good weekend everyone! - JD 

Food Photo of the Day ~ Carrot Lentil Pasta Sauce

Steaming hot and delicious... herbed tomato sauce with grated carrots, and lentils. Adding  grated vegetables to a basic tomato sauce not only adds flavour but is a great way to add more vitamins and nutrients. My kids love grated carrot and zucchini. Adding lentils replaces minced/ground meat and gives it that bolognaise texture. Even meat eaters will welcome the change. Healthy, hearty and simple! 

Hope everyone had a good weekend, we sure did! - JD  

1 Sauce, 100 Recipes

There is an adage "As long as you have your two cents you will never be poor" this cookbook made me think of that saying in this way.. as long as you have tomato sauce you will never be hungry. That could very well be this cookbook's premise. One basic sauce recipe equals 100 dishes. A basic tomato sauce can work well with just about anything... meat, fish, tofu, vegetables, and eggs. It spans cooking from many countries around the globe such as Europe, the Middle East, Mexico and India. It is the base for stews and saucy baked layer dishes. One of the main ingredients for pizza and pasta and may be served as a hot or cold dip. There are plenty of recipes in this book to make you favour tomatoes, whether it be fresh or canned. I  bookmarked about 40 recipes that I can see us enjoying. 

Some helpful tomato facts I have learnt:

-Plum tomatoes are perfect for cooking. They are dense, have less watery flesh than plump round tomatoes.

-Tomato paste intensifies the flavour of tomatoes. If you don't have tomato paste omit the sugar (from which ever recipe) and add 1 to 2 tablespoons of ketchup instead.

- Unripe tomatoes are better for making chutneys not sauces.

-Basil is the perfect herb for tomato sauces. 

- Garlic, celery, yellow onion and olive oil will all add depth and flavour to tomato sauce. 

- Canned tomatoes are excellent for making tomato sauce. Also they are readily available all year round. 

A good tomato sauce is quick and easy to make, I agree. What you do add to it, will give it that sweet rich of flavour. Here are two delicious recipes from the cookbook. 

Basic Tomato Sauce (makes about 2 1/2 cups)

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2 tablespoons butter

2 tablespoons olive or other vegetable oil

1 onion, finely chopped

1 garlic clove, finely chopped

1 celery stalk, finely chopped

400 grams/ 14 oz canned tomatoes or 500 g/ 1 lbs 2 oz plum tomatoes, peeled, cored, and chopped

2 tablespoons tomato paste

brown sugar, to taste

1 - 2 tablespoons chopped fresh herbs and/or 1 - 2 teaspoons dried herbs, and/or 1 - 2 bay leaves

scant 1/2 cup water

salt and pepper

Met the butter with the oil in  pan. Add the onion, garlic, and celery and cook over low heat, stirring occasionally, for 5 minutes, until softened. Stir in the tomatoes, tomato paste, sugar to taste, herbs, and water and season to taste with salt and pepper. 

Increase the heat to medium and bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 - 20 minutes, until thickened.

Green Beans Spanish Style

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2 tablespoons of butter

2 tablespoons of olive oil

2 shallots, finely chopped

2 garlic cloves, finely chopped

1 celery stalk, finely chopped

2 lb 4 oz / 1 kg green beans, cut into 1 inch/2.5-cm lengths

1 lb 12 oz / 800g canned chopped tomatoes

2 tablespoon tomato paste

brown sugar to taste

1 tablespoon snipped fresh chives, plus extra for garnish

1 bay leaf

1 tablespoon chopped pine nuts

1 tablespoon lemon juice

salt and pepper

Melt the butter with the oil in a large pan. Add the shallots, garlic, and celery and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the beans and cook, stirring occasionally, for and additional 4 minutes.

Stir in the tomatoes, tomato paste, sugar to taste, chives, bay leaf, pine nuts, and lemon juice and season to taste with salt and pepper. Increase the heat to medium and bring to a boil, stirring occasionally, then reduce the heat and simmer, stirring occasionally, for 25 to 30 minutes, until the beans are tender and the sauce has thickened.

Remove and discard the bay leaf. Transfer the mixture to a warmed serving dish, garnish with chives, and serve immediately. 

I hope fellow Canadians had a fun Canada Day. And most are not too upset over England's loss in the Women's World Cup. The weekend is almost here!  - JD