Meatless Monday: Tomato Florentine Soup

Fall is here.  I think?  It has been surprisingly warm and humid here in Ohio recently.  But this past week there was a cool, rainy day and I thought hey.  Soup's on for dinner!

I'm a sucker for a good homemade soup and with the baby, I need to be even more choosy with the meals that I make and the ones that I spend time to write about to share on my blog.  This one is worth it.  It's quick to come together, full of tomatoey flavor, and quite nutritious from a healthy dose of spinach.  Part of me thinks that my son is so strong because of all that spinach, kale, and chard that I ate while pregnant!

I don't think I have to tell you that tomato soup goes well with grilled cheese, right?  Still, I have another delicious sandwich suggestion that I'll be sharing later this week...

This soup is best fresh because the pasta will suck up the soup as it sits overnight.  I was shocked at how much my ditalini pasta swelled when I tried to reheat it the next day.  It was still good but benefited from the addition of extra broth (or water) to make it soupy again.  Still, nothing can fix that, slightly-too-mushy pasta texture.  So yes, eat up my friends!  (I ate 3 bowls...)

One Year Ago: Southern Comfort (Drunken) Caramel Apple Pie, Banana Pumpkin Nutella Bread, and Breakfast Skillet
Two Years Ago: Pumpkin Pecan Loaf and Brown Sugar Spice Cutout Cookies with Maple Icing
Four Years Ago: Sugary Sweet Chili

Tomato Florentine Soup

Ingredients

• 2 TBSP unsalted butter 
• 1 (14.5 oz) cans fire-roasted diced tomatoes, drained and juice reserved 
• 1 (28 oz) can sliced stewed tomatoes, drained and juice reserved
• 1 medium onion, chopped fine 
• 1 TBSP packed brown sugar 
• 1/4 tsp crushed red pepper (or to taste) 
• 2 rounded TBSP all-purpose flour 
• 3 garlic cloves, minced 
• 4-5 cups low-sodium chicken broth or vegetable broth (adjust the liquid amount depending on how "soupy" you like your soup to be!)
• 4 oz (1 cup) small macaroni, ditalini, tubettini, or other small shaped pasta
• 10 oz (10 cups) fresh baby spinach 
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Melt butter in a Dutch oven over medium-high heat.  Add tomatoes and onion and cook until the tomatoes get dry and begin to brown, about 10-12 minutes.  
2. Add brown sugar, red pepper flakes, flour, and garlic.  Cook until fragrant, about 1 minute.  Slowly whisk in the broth and reserved tomato juice, scraping up any browned bits and smoothing out any lumps as you go.
3. Stir in the pasta and bring to a boil.  Reduce heat to a simmer and cook until pasta is tender, about 10-12 minutes, stirring occasionally.
4. Stir in the spinach and cook until wilted, about 1-2 minutes.  Taste and adjust seasoning with salt and pepper as desired.

Source: Slightly modified from Pink Parsley as adapted from The America's Test Kitchen Quick Family Cookbook

Caprese Burgers with Pesto Mayonnaise

It's Summertime and you know what that means...grilling!  And farm fresh veggies!  Hooray!

With the first red tomatoes of the season rolling in from my CSA farm share I decided to make a very simple burger that would highlight the super fresh flavors.  And when I say "I" made this meal I really mean that I sent my husband outside in the heat to go grill up these burgers :D.  Yet another reason grilling makes the menu...it's group participation from the hubby!

The original recipe called for sliders but we had a pack of leftover pre-made patties so ours were regular sized burgers.  Personally I think it works out better because the size of the tomato and mozzarella is a better match, anyway.  This was a great quick meal that will have you spending virtually no time to make and you can use any extra topper ingredients to make a fast Caprese Salad on the side.  For the salad, just layer the mozzarella, tomatoes, basil then drizzle with extra virgin olive oil and balsamic vineagar.  Season with fresh cracked pepper and sea salt and you're good to go!

Caprese Burgers with Pesto Mayonnaise

Ingredients

• 1 pound ground beef
• Salt and pepper
• Fresh mozzarella, sliced
• 1 tomato, sliced
• Fresh basil leaves
• Burger buns
• 1/2 cup mayonnaise (As usual I used Fat Free Greek Yogurt instead)
• 1/4 cup pesto

Directions

1. Mix salt and pepper into beef (or if using pre-formed patties, season each side of the patty).  Place on a hot grill and cook through, flipping once.  Near the end of the grilling time, add cheese.  Cover grill and cook for a few minutes until the cheese is melted.
2. Meanwhile, mix together the mayonnaise and pesto in a small bowl.  Set aside.
3. Place burger onto bottom half of bun.  Top with tomato and basil.  Spread pesto mayonnaise on top half of bun.  Serve.

Source: I was Born to Cook 

Chicago-Style Deep Dish Pizza

It was our turn to host dinner club and we chose to bring back an oldie but goodie theme...Restaurant Copycats!  Last time we contributed Outback's Blooming Onion with Dipping Sauce and as a bonus I made some Clone of Cinnabon cinnamon rolls.  Our friends made Carraba's Chicken Bryan, P.F. Chang's Chicken Lettuce Wraps among others and it was by far one of the best dinner clubs because it was like having the best of what every restaurant had to offer.

Oddly enough, when it came time to pick the main dish that I was going to serve, I was at a loss as to what to make!  So I asked my wonderful facebook fans for advice.  Fans suggested everything from Cheesecake Factory's Cajun Chicken Pasta to Olive Garden's Chicken Scampi to Outback's Alice Springs Chicken and more.  All excellent ideas and then it dawned on me that there was one recipe I had bookmarked long long ago that I kept seeing on multiple websites and that would fit the bill.

Chicago-Style Deep Dish Pizza made famous by restaurants like Uno's Chicago Grill and Giordano's and Lou Manalti's.  There's even local takes such as Chi-nnati's Chicago-Style Pizza in Cincinnati.  Now, I won't get into an argument on whose pizza is best, whether Chicago-style means just deep dish or stuffed, or whether corn meal goes IN the crust or not because in the end, all that matters is that this particular recipe is pretty awesome!

I created one cheese pie and another with pepperoni.  There are a number of pizza aficionados in the group (with my husband and our friends Daniel and Scott).  The boys agreed this was pass-along-the-recipe-please worthy pizza and better than some of those that we bought in restaurants.

First of all, I LOVE that it uses a plain 9-inch round cake pan to make this.  No fancy equipment needed!  The crust is thick, buttery, and full of airy pockets from the laminating process (don't let it scare you and check out step-by-step photos in Brown Eyed Baker's post; it's easier than it seems!).  The simple homemade sauce is chunky and full of flavor.  And the cheese, well, you cannot go wrong with cheese and I was told this was just the right ratio of crust to cheese to sauce for a deep dish pizza.

Tomorrow is my 4th blogiversary so come back for a sweet (literally!) recipe and giveaway in celebration.  Then on Friday, I pay homage to National Grilled Cheese Day with another recipe copycat that is so radical you won't want to miss it!

In the meantime, if you can't get enough copycat recipes, be sure to check out my copycat label!  I make sure each post is tagged with key words to make it easier for you to find recipes with similar ingredients and/or themes.  You can find these tags at the bottom of each post or the full list can be found on the right side bar below the Archive section.


Chicago-Style Deep Dish Pizza

Ingredients

For the Dough:

• 3 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoons salt
• 2 teaspoons sugar
• 2 1/4 teaspoons instant yeast
• 1 1/4 cups water, room temperature
• 3 tablespoons unsalted butter, melted
• 4 tablespoons unsalted butter, softened
• 1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

• 2 tablespoons unsalted butter
• 1/4 cup grated onion
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1/4 teaspoon sugar
• 2 tablespoons coarsely chopped fresh basil
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste
• Crushed red pepper, to taste (optional)

For the Toppings:

• 1 pound (4 cups) mozzarella cheese, shredded
• Pepperoni, Italian sausage, mushrooms, onions, green peppers...whatever you want to add inside if you like to load your pizza with toppings.  Personally, I'm a purist!
• 1/4 cup grated Parmesan cheese 

Direction

1. To Make the Dough: In a large bowl, whisk together the flour, cornmeal, salt, sugar, and yeast. Add water and melted butter.  Using a dough hook, mix on low speed until fully combined, 1 to 2 minutes.  Scrape down the sides and bottom of the bowl occasionally if needed.  Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. If you do not have a mixer, you could use a food processor or knead by hand. Coat a large bowl with 1 teaspoon olive oil. Transfer dough to bowl and turn to coat in oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
2. To Make the Sauce: While dough rises, melt butter in a medium saucepan over medium heat. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, sugar, and crushed red pepper flakes if desired.  Increase heat to high and bring to a simmer then lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Remove the pan from the heat then stir in the basil and olive oil.  Season with salt and pepper.
3. To Laminate the Dough.  Turn the dough out onto a clean dry work surface and roll into a 15x12-inch rectangle. Spread the softened butter over the surface leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18x4-inch rectangle. Cut rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.
4. To Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.
5. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. If you're using any toppings, layer them now on top of the cheese. Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over sauce. 
6. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

Source: Cook's Illustrated, January-February 2010 as seen on and adapted by Brown Eyed Baker

Ham Bone, Greens, and Bean Soup

How was your Easter?

I made our "Easter Dinner" last weekend when we had our families over to do our baby's gender reveal.  Part of that meal included a nearly ten pound spiral sliced ham and I knew that ham bone was going to be turned into something special.

If you've been following my blog for awhile, you know that I love making soup.  I love finding ways to use up the bones and carcass of that leftover, picked over Easter or Christmas ham, Thanksgiving turkey, or what have you.  They make THE BEST start to the most flavorful soups you have ever eaten so don't throw away those leftover bones!

This particular soup is filled to the brim with healthy vegetables like kale, cabbage, and carrots.  I love the sweet flavor that the cabbage and carrots lend to the soup which is complemented by the savory saltiness of the ham.  Last but not least, the kale gives it a little bit of a peppery flavor and a super punch of Vitamins K, A, and Calcium.  No wonder it's celebrated as a super vegetable!  The original recipe called for bacon but I left it out because I didn't have any at home and am trying to avoid eating too much cured meats during my pregnancy.  You can add it back in if you want to but I can honestly say that nobody missed it.  I did add a can of tomatoes for color and flavor, instead.

My extended family and I were more than pleased with this soup.  It was the perfect start to our Easter Meal Part II (courtesy of my Mother-in-Law).  I'll definitely be making it again!

Two Years Ago: Mini Whole Wheat Bagels
Three Years Ago: Berry Buttermilk Cake


Ham Bone, Greens, and Bean Soup

Ingredients

• 1 Tablespoon olive oil
• 3 large carrots, peeled and sliced
• 2 celery stalks, trimmed and sliced
• 1 large onion, peeled and diced
• 3 garlic cloves, finely chopped
• 8 cups of water (may need more)
• 1 leftover ham bone with some meat still attached
• 1 bay leaf
• 1/2 teaspoon Italian seasoning
• 1 (15 oz) can pinto beans, rinsed and drained
• 1/2 head green cabbage, shredded (about 8 cups)
• 1 (14.5 oz) can diced tomatoes
• 1 bunch kale, stems removed and leaves torn or chopped into bite-sized pieces
• Kosher salt and freshly ground black pepper to taste

Directions

1. Heat oil in a large pot over medium-high heat.  Add the carrots, celery, and onion.  Cook until softened, about 5 minutes.  Add the garlic and cook for a 1 minute longer.
2. Add 8 cups of water and the ham bone with meat still attached.  If needed, add more water to cover the ham bone completely.  Add bay leaf and Italian seasoning.  Bring the mixture to a boil.
3. Add the beans and reduce heat to medium-low.  Simmer for 30 minutes.   Stir in the cabbage and diced tomatoes, simmer for 30 minutes more. Finally add the kale and simmer until the kale is soft but still vibrantly green, about 15 minutes.
4. Remove the ham bone from the soup.  Pick off the meat.  Shred or chop the larger any larger pieces then add all meat pieces back into the soup.  Season with salt and pepper to taste.

Source: Modified from Cook This Now by Melissa Clark as seen on The Kitchn

Meatless Monday: Chickpea, Spinach, and Tomato Curry

Did anyone make a New Years Resolution to eat more vegetables, eat less meat, eat healthier  and/or to save money?  One way to do this is to plan at least one meal each week that is vegetarian.  It's better for your health, the Earth, and your wallet!  And, to help you in your journey to a better healthier you, I'll try to feature as many Meatless Monday posts whenever possible.

I found this recipe through my friend and old college roommate Rebecca.  It looked easy enough and had great reviews.  I added spinach for extra color and nutrition.  Feel free to substitute your favorite on-hand veggies to make this meal your own.  It turned out spicier than I was expecting (maybe my curry powder which is authentic from India) and surprisingly delicious!  I didn't miss the meat at all in this recipe :).

Two Years Ago: Football Snackadium, Buffalo Chicken Casserole, and Chicken Parmesan Meatloaf
Three Years Ago: Ham and Potato Soup

Chickpea, Spinach, and Tomato Curry

Yields: 6 Servings

Ingredients

• 1 Tablespoon olive or vegetable oil 
• 1 medium onion, chopped (1/2 cup) 
• 3 cloves garlic, finely chopped 
• 1 Tablespoon finely chopped ginger
• 1 Tablespoon curry powder 
• 2 cans (15 oz each) chick peas, drained, rinsed 
• 2 cans (14.5 oz each) fire roasted diced tomatoes, undrained 
• 2 cups fresh baby spinach
• 1/2 cup finely chopped fresh cilantro 
• 1 Tablespoon fresh lemon juice 
• 1/2 teaspoon coarse salt (kosher or sea salt) 
• Hot cooked rice
• Plain yogurt, if desired

Directions

1. In a 3-quart saucepan, heat oil over medium heat.  Cook onion, garlic, ginger, and curry powder in the oil about 2 minutes, stirring frequently, until the onion is tender.
2. Stir in the chickpeas and tomatoes.  Heat to boiling.  Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.  Remove from heat then stir in the spinach and allow the latent heat to make it wilt.  Stir in the cilantro, lemon juice, and salt.
3. Serve over rice; top each serving with yogurt, if desired.

Source: Barely modified from Betty Crocker

• Per Serving: Calories 270
• (Calories from Fat 50),

• Total Fat 6g
• (Saturated Fat 1/2g,
• Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 380mg;
• Total Carbohydrate 42g
• (Dietary Fiber 10g,
• Sugars 5g),
• Protein 12g

Mac and Cheese Contest Entry #3: Bonnie's Grammy's Mac and Cheese

Before sharing this week's macaroni and cheese entry, I want to share a photo.  You remember my dog Toby, right?  Yep, he's a cute little fella as you can see below.

But wait a second.  On closer inspection you'd notice that to the side of my cute posing pup is a book.  And that book has a chunk of the cover chewed off.  And if you were to look at that same book in real life, you'd see doggy love bites all over as well.  And that same book, my dear readers, was the copy of Mac & Cheese by Ellen Brown that I had planned to give away in this contest!

How he got to it I'm still not quite sure as it was sitting high up on my desk.  And, it had been sitting there for weeks before Toby finally decided to do a "taste test" of his own.  Yes, Ms. Brown, the photos in your book look SO delicious that even my dear beagle could not resist taking a literal bite out of them.  Only, Toby must not have gotten the memo that there wasn't ACTUAL mac and cheese inside the book!  But fear not, this just means that I get to keep this now well-loved copy and will buy a brand new one for the winner.  Because as cute as he is, I'm sure you don't really want the one that has been in my dog's mouth...

So back to recipe sharing.  This recipe comes from Bonnie and she got it from her grandmother.  Looking at it, you can tell it's totally a family recipe.  There are no measurements.  I'll admit that when I first saw this in my email, I was skeptical.  Just four ingredients and using cheese that's not freshly shredded?  Humph!  The cheese snob in me and the cheese goddesses Ellen Brown and Laura Werlin would turn their noses up at this straight away.

What's funny is that in her submission, Bonnie said "I hope you enjoy this even if you don't choose it for the contest".  But a contest is a contest and so I dutifully made it...adding a splash of cream for extra richness.  I made homemade stewed tomatoes from my stash of canned tomatoes figuring if this recipe was going to have a few simple ingredients, I might as well start from the best.  I stirred it when it came out of the oven and well...it looked a little soupy.  But that's okay because Bonnie also mentioned that she personally thought it was better only slightly warm or even the next day as the flavors continue to meld together and the cheese sauce becomes thicker.

Tentatively, I took a bite.  And then, a big smile spread across my face.  I closed my eyes and was taken back to my own childhood.  It was something I had long forgotten but this recipe took me back there.  I remembered a nostalgic time of Mom making a homemade chicken broth and serving it with macaroni noodles.  Being the cheese head that I was (and still am today!) I would sometimes add a slice or two of Kraft American singles and microwave it until melted.  I'd stir it together and call it macaroni and cheese.  Come to think of it.  That was probably one of the first original "recipes" that I ever made myself.

You see, this recipe is so simple and so pure.  It's best eaten with a spoon instead of a fork because the sauce, though very creamy and cheesy, is liquidy.  But it's addicting.  I really can't explain it!  My mother-in-law felt this was the best recipe to date.  I also thoroughly enjoyed it so thank you so much Bonnie for sharing your grandmother's recipe!

Thank you to those that have been sharing and then commenting on each of my Mac and Cheese Mondays posts.  To make it easier for you, every post always has social media buttons for sharing at the bottom of the post.  I noticed there are more shares than comments so if you want to make it count as a contest entry, please be sure to leave a comment letting me know you have shared as this is the only way I can keep track of who you are!  You want to do this so you can enter to win one of two great cookbooks: Mac &Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  See this page for full contest details :).

Three Years Ago: Classic Pot Roast

Bonnie's Grammy's Mac and Cheese

Ingredients

• 1 box large elbow macaroni 
• 1 package Kraft American singles (the orange kind) 
• 1 can of stewed tomatoes (I usually use the Italian seasoned ones, but any flavor will work!) 
• Milk (Christine's Option: Add a little cream for extra richness and extra creamy mac!)

Directions

1. Cook the macaroni until al dente, according to the instructions on the box.
2. Put the pasta back in the pan and add the stewed tomatoes (juice and all!).  Pour the pasta and tomato mixture into a clear, glass lasagna pan.  Add enough milk directly into the pan so that it reaches half-way up the sides.  Cover the top of the pasta with a layer a cheese slices. 
3. Bake in a 350 oven until the cheese is melted.  Take the pan out of the oven and carefully stir the melted cheese into the pasta.
4. Eat!

Source: Bonnie's Grammy as submitted by Bonnie

Canning Whole Peeled Tomatoes

If you've been following my blog these past few years, you'll know that I'm part of Cedarmore CSA (Community Supported Agriculture).  Each week is a new surprise bounty of wholesome goodness.  One of my favorite things to receive are the tomatoes.  They have SO much more flavor than the ones that you get at a grocery store.  Those impostors really shouldn't even be called tomatoes!  So when the farm said they had canning tomatoes available for just $0.50/lb, I jumped at the chance to give canning, something I'd always wanted to try, a shot.

My first order of tomatoes was 20 pounds.  I figured it would be a trial run without too much risk (I can spare $10!) and would give me lots of fresh organically grown tomatoes throughout the dreary Winter months if things went right.  The first adventure was whole tomatoes because it looked like it would require the least amount of effort.  It actually turned out so well and was quite fun so I ended up ordering ANOTHER 20 pounds for myself to make tomato sauce!

How did it go?  Well, I'd say quite well!  My labor yielded 12 pints (2 cups each) of whole tomatoes and 5 quarts (4 cups each) of fresh tomato sauce.  I used the Ball regular-mouth pints and quarts because their jars are high quality and made right here in the USA!

Sure, it was a lot of work (maybe 5-6 hours?) and each pint cost roughly $0.50 or $1 per quart for the tomatoes plus the cost of jars (less than $1/jar) but the satisfaction of knowing EXACTLY where my tomatoes came from and how they came to be, knowing they were pesticide free and packed in BPA-free, glass jars.  This was priceless to me and I know my long-term health will be all the better for it.

But how did we get to such a glorious end result?  By starting with a big 'ol box of tomatoes!  This was the box that contained my first 20 pounds....

The first step to canning tomatoes is to core them then remove the skins by blanching them.  Some people say to cut an "X" into the bottom of the tomato to make the peeling easier but personally, I find that the skins slide off just fine without that step so I skip it.  I'm all about simplification.  Since these are canning tomatoes and therefore contain imperfections, you want to cut out any bad parts, too.  You don't want that yucky stuff in your jars.

So here are the first batch of blanched tomatoes, naked and ready to be placed into their jars.

Now, when canning whole tomatoes, you'd want to keep them as...well...whole as possible!  After gently squishing (we're not making crushed tomatoes, here!) a few whole ones into my pint-sized jars, I found there was still extra room so I cut some into holes and even quarters to fill the voids.  In the case of making sauce, you'd use the handy wide-mouth funnel to help you easily transfer the saucy goodness.

Now acidify the jars with a tablespoon of lemon juice (Note: For quarts, add 2 tablespoons).  This will make sure the tomatoes have the proper pH level to be safely canned using a simple water bath.  I ran out of bottled lemon juice here so had to use fresh lemons but again for simplicity's sake, TOTALLY recommend getting a big bottle of pre-squeezed lemon juice when you can your tomatoes!

Then you use this handy dandy bubble remover which came with my new Ball Canning Utensils Set.  See how much fun I was having?!  Die bubbles, die!

You'd think that the jar is ready to be closed with the lid but not quite yet.  First you want to wipe the mouth of the jar real clean with a clean, dry, lint-free cloth.  My mother-in-law, Mary Lynn, helped with that.  You may have tried your darndest to be neat but let's face it, things get a little messy in the kitchen.  If you skip this step, you risk the chance of not forming a good seal and then all your hard work will have gone to waste!

Now time to use the magnetic tool from the Ball Canning Utensils Set.  This thing was so handy because you could dip it right into your pot of simmering water to retrieve a sterilized lid and ring without contaminating them with your super tomatoey hands!  Onto the jars they go and then into the water bath.  For our first batch, we just used a regular old pot which unfortunately only held four jars at a time.  It did the job without added cost but you know what they say, time is money!  To speed things along in subsequent canning adventures, Mary Lynn bought huge pot with lots of capacity because it is designed for canning.

Once you process the jars forever for 45 minutes (pints), you lift them out using...you guessed, it, more handy tools from your Ball Canning Utensils Set!  Place them on a clean, dry kitchen towel to cool and then pray that you hear the glorious sound of popping which indicates that they have sealed correctly.  I can't tell you how elated I was to hear that first pop and then to my delight, an entire SYMPHONY of popping soon followed.  SUCCESS!

Before you tuck your pretty new jars of homemade, canned tomatoes away, make sure you label them so you know what they are and when you made them :).

I hope you enjoyed my photo adventure.  Check out the real instructions for canning at Food in Jars or Annie's Eats also did a wonderful feature including step-by-step photos recently, too.  

By the way, to do tomato sauce, there's an extra step of milling your whole tomatoes in a food mill to get rid of those pesky seeds and cooking them down to your desired thickness but worth the effort!  We had just about a cup or two extra so made some dipping sauce for stromboli.  It was the richest, freshest sauce I've ever experienced and was so proud that it came out of MY kitchen!

Now, I'm leaving on a jet plane for a few weeks for work.  But no worries, starting tomorrow, I have lined up SEVEN fabulous bloggers who will be guest posting for me while I'm gone.  There are some seriously drool-worthy recipes coming up and a little bit of something for everyone.  I hope that you discover a new blog to love! :)

Happy canning and until we meet again!

Christine

Buttermilk-Grilled Chicken with Garden Vegetable Salsa

Are you always looking for ways to use up your leftover buttermilk like I am?  Lucky for you I have a buttermilk tag on my blog just for this exact purpose!  Of course, you could always "cheat" and make fake buttermilk by adding 1 tablespoon of vinegar or lemon juice to a regular cup of milk and letting it sit for 5 minutes.  This makes it get a bit curdled and sour just like buttermilk.  It works in a pinch but for me, I like the real thing so I buy the jug of buttermilk at the store.

My CSA continues to churn out lots of wonderful garden-fresh veggies and so when I saw this on Josie's blog, I knew it would make the menu sometime this Summer.  Finally the stars aligned and the farm supplied all of the vegetables that I needed to make this recipe (even the mashed potatoes which I made as a "bed" for the chicken and veggies to rest upon).  I gathered some fresh herbs from our work garden and happened to have some buttermilk leftover from when I had made Tomato and Corn Pie (still easily the best dish from the Summer!) and Strawberry Buttermilk Ice Cream.  Perfect.

I've heard of using buttermilk for fried chicken before but never grilled so the concept was intriguing to me.  I found that allowing the chicken to marinate overnight in the buttermilk mixture resulted in meat so juicy and tender after grilling that I about died of happiness.

As a side note, this is my last month of my CSA subscription :(.  But, to preserve some of the fresh flavors of summer, I took on canning 60 POUNDS of tomatoes with my mother-in-law.  I'll post soon about that adventure so stay tuned!

One Year Ago: Oven Baked Sweet Potato Chips

Buttermilk-Grilled Chicken with Garden Vegetable Salsa

Ingredients

For the Chicken

• 4 boneless, skinless chicken breast halves, trimmed
• 2 cups low-fat buttermilk
• 3 cloves garlic, peeled and crushed
• 1/2 tsp paprika
• 1/8 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper

For the Garden Salsa

• 1/2 cup finely diced cucumber
• 1/2 cup finely diced bell pepper
• 1/2 cup minced scallions
• 3/4 cup corn, cut from the cob (about 1-2 ears)
• 2 medium tomatoes, cored, seeded, and diced
• 1/4 cup minced fresh herbs (such as basil, chives, oregano, and parsley)
• 2 Tbsp olive oil
• 2 Tbsp red wine vinegar
• Juice of 1/2 lemon
• Salt and pepper, to taste

Directions

1. In a gallon-sized ziplock bag or shallow baking dish, combine the chicken with the buttermilk, garlic, and spices.  Cover and refrigerate for at least 1 hour or up to overnight.
2. When ready to cook, preheat the grill to medium-high heat.  Oil the grates and cook the chicken about 7 minutes per side, turning once, or until the internal temperature reaches 165F.  Remove from the heat and cover loosely with foil.  Allow to rest at room temperature about 10 minutes before serving.
3. While the chicken is cooking, combine the ingredients for the salsa in a medium bowl.  Taste and season with salt and pepper before serving on top of chicken.

Source: Pink Parsley

Tomato and Corn Pie

So what did you think of last week?  It got a bit weird around here as I shared 3 different sweet recipes in a row.  I don't think that's every happened before outside of an Emily baking Extravaganza (see Apples or Summer Fruits and Veggies themes) or holiday time.  But now back to regular old food around here...my waistline really can't handle anymore desserts for a little while!

It's sad but true, summer is officially coming to an end soon.  Kids are returning or have already returned to school, pools are on their last week of being open, and summer's fruit and vegetable bounty will soon be gone.  But before that all happens, I highly encourage you to capture all the splendor of summer by making this savory pie.

This recipe is not especially difficult to make but it is a bit time consuming.  But the moment that you bite into it, you are rewarded for your hard work.  This was simply put, the freshest, most delicious dish I'd eaten all summer.  It was bursting with amazing flavors and I was so glad that I made it.

One Year Ago: Mushroom Bolognese
Two Years Ago: Blueberry Almond Cake with Lemon Drizzle

Tomato and Corn Pie

I'm sorry for this really awful photo.  I got a late start and it was quite dark by the time I had the pie done and snapped this shot.  It tastes infinitely better than I make it look.  The flavor truly took me by surprise!

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 3/4 tsp salt
• 6 Tbsp cold unsalted butter, cut into 1/2 inch cubes
• 3/4 cup buttermilk
• 2 Tbsp butter, melted

For the Pie

• 1 3/4 lb tomatoes
• salt
• 2/3 cup mayonnaise (light is fine) or Greek yogurt
• 2 cups (8 oz) shredded sharp cheddar cheese
• 1/2 cup shredded parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 Tbsp fresh chives or green onions, sliced
• 2 Tbsp fresh lemon juice
• Freshly ground black pepper
• 1 1/2 cups fresh corn (from 2-3 ears)

Directions

1. To make the crust: Whisk together flour, baking powder, and salt in a bowl.  Blend in cold butter with your fingertips, pastry blender, or two forks until it resembles coarse meal.  Add the buttermilk and stir until the mixture forms a dough.  Gather into a ball.
2. Divide the dough in half and on a well-floured counter, roll out once piece into a 12-inch round.  Roll the dough around the rolling pin and transfer to the pie plate.  Pat the dough in with your fingers and trim any overhang.  Put the pie plate into the refrigerator to chill while preparing the filling.  Flatten the second dough bough into a disc then wrap in plastic wrap and chill as well.
3. Bring a large pot of water to a boil.  Prepare a large bowl of ice water.  Add the tomatoes to the boiling water and cook for about 10 seconds before transferring tomatoes with a slotted spoon to the ice water.  When cool enough to handle, peel the skins from the tomatoes.
4. Line a baking sheet with a double-layer of paper towels.  Cut the tomatoes into 1/4-inch thick slices and arrange in a single layer on the paper towels.  Sprinkle generously with salt and allow to stand at room temperature for 20-30 minutes.  Blot the tomatoes with more paper towels to remove excess moisture.
5. Meanwhile, preheat the oven to 400F.
6. Mix together the mayonnaise (or Greek yogurt), cheese, garlic, and lemon juice.  Season with salt and pepper to taste.
7. Remove the pie crusts from the refrigerator.  Layer half of the tomatoes on the bottom of the pie and gently remove extra seeds from about 1/2 to 2/3 of the tomatoes (leave some for flavor!).  Scatter half of the corn on top of the tomatoes then drop spoonfuls of the cheese mixture over the top.  Sprinkle with half of the basil and chives.  Repeat the layers: tomatoes, corn, cheese, herbs.
8. On a well-floured surface, roll the second pie crust into a 12-inch circle.  Fit it over the filling and pinch the edges of the two crusts together to form a fluted edge or use the tines of a fork to seal together.  Use a small knife to cut 4 slits on the top of the crust then brush with melted butter.
9. Place a cookie sheet on the rack below where you will place the pie to catch any filling that may boil over.  Bake pie until crust is golden and the filling is bubbling, about 30-35 minutes.
10. Allow to cool 10-15 minutes before cutting into slices and serving.

Source: Originally from Christ Church Cooks and Gourmet as seen on Pink Parsley

BLT Corn Salad Wrap

And so continues Emily and my Summer Seasonal Fruit and Veggies Extravaganza.  We followed our refreshing Watermelon Slush mocktails with another refreshing, barely cooked dish.  

Emily and I must have been on the same wavelength because this recipe was on both of our radars.  I like how we often think alike when it comes to food  :).  Summer tomatoes and corn are no brainers to include in this theme and having the boys give the corn some charred flavor on the grill keeps things cool in the kitchen.  Add avocado and bacon then serve it in a lettuce leaf and you have yourself a deliciously fresh finger food!

On Thursday you get a bonus post for the week- another product review+giveaway!  Then, on Friday you get the main course from Emily and my Summer Seasonal Fruit and Veggie Extravaganza before we finish off with two desserts next week.

Can't get enough lettuce wraps?  Try this Chorizo and Sweet Potato Lettuce Wrap or Asian Lettuce Wrap!

One Year Ago: Jerk Chicken with Mango Cilantro Relish

BLT Corn Salad Wrap

Photo Credit: Emily H.

Yields: 5 cups of corn mixture

Ingredients

• 3 ears of corn, shucked of their husks and silk
• 1 cup cherry tomatoes, sliced in half
• 1/2 cup chopped green onions
• 1 avocado, diced
• 3 sliced crisp cooked bacon, diced
• juice of 1 lime
• about 1 tablespoon olive oil
• salt and pepper to taste
• a good sprinkling of chili powder and smokey paprika
• butter lettuce or iceberg lettuce leaves
• hot sauce and sour cream for topping

Directions

1. Over a gas burner or grill, char raw shucked corn.  Rotate corn until cob is charred on all sides.  Allow corn to cool before slicing corn kernels from the cob.
2. Add corn kernels to a medium bowl.  Add sliced cherry tomatoes, green onion, diced avocado, and diced bacon.  Squeeze in lime juice.  Add olive oil, salt, pepper, and slices.  Stir to combine.  Taste and adjust seasoning as needed.
3. Rinse and clean individual lettuce leaves.  Serve alongside a bowl of corn salad.  To serve, scoop corn salad into lettuce leaves, top with hot sauce, sour cream, fold up like a taco and enjoy!

Source: Joy the Baker

This recipe was a Tasty Treasure at Fantastical Sharing of Recipes!

Pasta with Grilled Plum Tomato Sauce

Who has fresh vine ripened tomatoes ready to be eaten?  Or, have lots of green tomatoes that are soon to be ripe?  My tomato plant is looking rather sad.  It got burned up by the 100+ degree heat wave that we had recently and despite my daily watering, the leaves are rather crisp.  But, I did get a few good tomatoes off of it and also am getting some lovely heirloom tomatoes from my Cedarmore CSA share.  And my oh my what lovely flavor these home and farm-grown tomatoes have when compared to their tasteless grocery store counterparts!

This recipe is very simple and relies on the grilling to add depth.  I'd only consider making this with farm fresh Summer tomatoes and the highest quality ingredients.  It's the simple pleasures in life that you have to come to appreciate :).

One Year Ago: Peanut Butter Banana Chocolate Chip Cookies
Three Years Ago: Honey Lime Grilled Chicken - to this day still one of my favorite grilled chicken recipes!


Pasta with Grilled Plum Tomato Sauce

Ingredients

• 10 medium plum tomatoes (about 2 pounds)
• 4 Tbs extra-virgin olive oil, divided
• 2 cloves garlic, minced
• Pinch red pepper flakes (add more to taste)
• 1/4 cup minced fresh basil leaves
• 1 Tbs minced fresh parsley
• Salt and freshly ground black pepper, to taste
• 1 pound pasta (I used Angel Hair)
• Parmesan cheese, for serving

Directions

1. Prepare grill. Lay the tomatoes on a large baking sheet and brush with 1 tablespoon of the oil.  Bring a large pot of water to a boil. Place the tomatoes on the grill and cook, turning once, until the flesh is streaked with dark grill marks and the skins are charred and blistered, about 8 minutes. 
2. Transfer the tomatoes to a cutting board and cool them slightly. Peel and discard the tomato skins, and chop the tomatoes.  Transfer to a large bowl, and combine with the garlic and oil, basil leaves, parsley leaves, and salt and pepper to taste.
3. Meanwhile, salt the boiling water and cook the pasta until al dente, and drain.
4. In a small skillet, heat the remaining oil over medium heat, and add the garlic and red pepper flakes.  Cook until just fragrant and beginning to turn golden-brown, one to two minutes.  Remove from heat.
5. Toss the pasta with the tomato sauce and mix well.  Divide evenly among serving plates, sprinkle with Parmesan, and serve immediately.

Source: Originally from The Complete Italian Vegetarian Cookbook, by Jack Bishop as seen on and adapted by Pink Parsley.

Spicy Beans and Rice Burritos

This recipe is for my facebook fans Lauren and Sara who requested that this be my next post.

I really enjoyed this vegetarian meal and Chris called it like homemade Chipotle but better.  This was a light and refreshing meal that came together easily.  It made a lot of burritos (6) so I had many burritos for lunches that week.  I also saved some of the extra beans and rice mixture to serve with taco salads that we had for dinner that same week.

Enjoy!


Spicy Beans and Rice Burritos

Ingredients


For the filling:

• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 pepper from a can of chipotles in adobo, minced
• 1 tablespoon sauce from a can of chipotles in adobo
• 1 teaspoon ground cumin
• Several dashes cayenne pepper
• 1/3 cup water
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can pinto beans, drained and rinsed
• 2 cups cooked rice (brown rice, if desired)
• 1/4 cup fresh salsa of preferred spiciness

For serving:

• 6 burrito-sized tortillas, warmed (we like to use Flatout Flatbread Wraps)
• 8 ounces shredded cheese
• Shredded lettuce
• 4 green onions, chopped
• Fat-free Greek yogurt (or sour cream)

Directions:

1. Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.
2. Divide mixture evenly among the center of each tortilla. Top with cheese, lettuce, green onions, and greek yogurt. Roll up and serve!  Make extra burritos and wrap in foil for an easy future meal :).

Source: As adapted by and seen on A Bitchin' Kitchen from Cooking Light

Coconut Potato Curry with Basil and Pecans

This was a quick vegetarian curry that was perfect for a cold night.  I considered making it in the crockpot while I went to work during the day but it comes together so quickly that you don't even need it.  My only wish is that I had made rice to go with this dish to sop up all the delicious juices!

Two Years Ago: Grandma B's Brownies - This recipe comes from Chris' grandmother and she made THE BEST brownies.  Yep, we're letting you in on the secret recipe ;).


Coconut Potato Curry with Basil and Pecans

Yields: 4 Servings (1.5 cups each)


Ingredients

• 500 g new potatoes, steamed for 10 minutes
• 1/3 cup pecans (or nut of your choice), chopped
• 1 cup green beans (or peas, or mixed vegetables), fresh or frozen
• 1 red bell pepper, seeded and sliced
• 1 cups cherry tomatoes
• 2 Tbsp tomato paste
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp coriander
• 1/2 tsp garam masala
• 1 can light coconut milk
• 1 Tbsp olive oil
• Handful of basil, chopped
• Salt and pepper, to taste

Directions

1. In a large pan, heat the oil and cumin.  When they begin to sizzle, add the pecans and gently roast.  Add the steamed potatoes and toss to coat.  Add 1/2 cup water with the tomato paste and incorporate.  Add the cherry tomatoes and simmer for 5-8 minutes.
2. Add all of the spices.  Stir well to coat the potatoes.  Mash any tomatoes that are cooked through.  Simmer for 3-5 minutes.
3. Add the coconut milk and red bell pepper and green beans (or other veggies).  Simmer until the sauce begins to thicken.  Add salt and pepper to taste.  Add chopped basil to garnish.  Serve as is or over rice (or caulirice)  if desired.

Source: Very slightly modified from Prevention RD

Spaghetti Pie

This is a recipe that I made awhile back in either the winter or early spring (hence the not-so-awesome night-time lighting) but never got around to posting before the weather got too hot to justify using the oven.  Now that we had our first official freezing temperature of the season, I feel like I can dust it off of my "drafts" and share it with you all.

As you know, I aspire to make a pie on my 23 Things in 2011 list.  But, I'd consider it cheating if I counted this dish because the whole purpose of my making a pie was really to challenge myself to make a homemade crust.  And besides, I have a different recipe set aside for that ;).

What I love about this dish is how it tastes a lot like a lasagna to me (because it uses all the same delicious components) but is served in a fun, unassuming way and takes way less time to assemble since there aren't so many layers.  Heck, it kind of even looks like a deep dish pizza, really.  You can change it to suit your tastes (for example, I added basil, cracked red pepper, and some leftover Italian sausage for a boost of flavor and to meet Chris' meet requirements) and while I don't have kids, I have a feeling that this could please the entire family.

Two Years Ago: Cheesecake cupcakes - These remind me of when I was growing up because mom used to always make them.  Nilla wafers form the base of a bite-size cheesecake treat!

Spaghetti Pie

Ingredients

• 8 ounces spaghetti
• 2 large eggs 
• ½ cup parmesan cheese
• 1 tbsps plus 1 tsp olive oil 
• 1 14.5 oz can diced tomatoes
• 1/2 pound ground beef or turkey or Italian sausage (optional)
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp cracked red pepper
• 1 tsp tomato paste
• 1 10 oz package frozen spinach, thawed and liquid removed
• 1 15 oz container part skim ricotta
• ½ cup shredded mozzarella
• Black pepper, to taste

Directions

1. Preheat oven to 350 degrees.  Put water on to boil.  LIghtly grease a 10" pie plate with olive oil or cooking spray then set aside.
2. In a saute pan, heat 1 Tbsp olive oil.  Add onions, garlic, and meat if using.  Cook until the meat is browned (breaking meat up into small crumbles as you cook) or if not using meat then until onions are translucent.  Add diced tomatoes with their juice, oregano, basil, cracked red pepper, and tomato paste.
3. Place ricotta in a bowl and combine with spinach.  Add black pepper to taste then stir to combine.
4. Meanwhile, cook spaghetti until just al dente, drain and toss in a large bowl with 1 tsp olive oil.  Whisk eggs with a fork in a small bowl with 1/3 cup shredded parmesan.  Toss with spaghetti.  Add spaghetti to prepared pie plate.  Shape into crust shape by using fingers to flatten the center and pressing up the sides of the plate.  Add the spinach-ricotta mixture to the indentation in the center.  Top with tomato meat sauce  and bake, uncovered for 25 minutes.
5. Top with shredded mozzerella and remaining shredded parmesan cheese.  Bake an additional 5 minutes, until cheese is melted.  Remove from oven.  Let cool for 10 minutes.  Then, slice into wedges and serve.

Source: Modified from REC(cession)IPIES

Easy Cannellini Bean and Ham Soup

I don't know about where you live but around these parts walking my dog in the morning requires a sweatshirt, the A/C isn't kicking on during the day anymore, and the nights require extra close snuggling in bed.  This also means it's the time of year when NORMAL people resume eating soup (though, we already established that I personally eat it year round).  Rejoice!

My mother-in-law, Mary Lynn, gave me a ham bone from when she baked a ham knowing that I could turn it into something magically delicious.  I could have done something tried and true with it but you know me, I'm always up for trying a new recipe.  After some searching, I decided on this recipe.

What resulted was a soup that wasn't heavy yet was still filling and nutritious.  I added carrots.  I find they give soups an extra special (but not overwhelming) sweetness to them.  This soup was perfect for using the last of Summer's veggies while warming the bones from the chill of the onset of Fall.

Two Years Ago: Lasagna - I grew up on my mom's recipe and I guess this is how I came to like cottage cheese more than traditional ricotta in my lasagna.

Easy Cannellini Bean and Ham Soup

Ingredients

• 4 large garlic cloves, chopped
• 1 large onion, chopped
• 2.5 tablespoons extra-virgin olive oil
• 1 14.5oz. can stewed tomatoes, coarsely cut
• 2-3 carrots, peeled and sliced
• 2 cups low-sodium chicken broth (omit if using ham bone)
• 2 (19 oz). cans cannellini beans, rinsed and drained
• 1 1/2-lb piece baked ham (sliced 3/4 inch thick), cut into 1/2-inch cubes (optional: ham bone)
• 1/4 teaspoon black pepper
• 10 oz spinach (roughly torn)

Directions:

1. In a large pot, sauté the chopped garlic and onion in 1/2 tablespoons of olive oil over moderately high heat until the onions turn golden (approx. 3-5 minutes).  Add the carrots and cook until soft (about 5-7 minutes).
2. Add the can of cut stewed tomatoes and juice to pot and stir.  If you are using a ham bone, add it now with enough water to cover.  When the liquid starts to simmer, add the beans, ham and black pepper. If not using a ham bone or you need more liquid, add the chicken broth now, stir and bring to a boil.  When the broth starts to boil, reduce the heat until it settles at a simmer.
3. When the soup is simmering, pile the spinach on top of the pot to steam the spinach. As the spinach starts to wilt, stir it into the soup and turn off the heat. Serve immediately.

Source: Modified from and as seen on Loves to Eat; Originally from Gourmet.

Potato and Tomato Gratin

Summer's coming to an end which means that local red fresh tomatoes are, too :(.  If you make one more dish with your fresh tomatoes this summer I highly suggest this one.  The time needed to caramelize the onions and bake the dish are a bit long for a weeknight (unless you prep and assemble in advance) but it's definitely worth it.  This was a great departure from traditional potato gratin.  Really fresh and lighter in taste and texture.  I'll make it again when tomatoes are at their best again next year.

Two Years Ago: Finn Nisu Bread - A tribute to my husband's heritage

Potato and Tomato Gratin
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Ingredients

• 5 tablespoons extra-virgin olive oil
• 6 cups thinly sliced onions (about 1 1/2 pounds)
• 1 tablespoon thyme leaves, divided
• 1 tablespoon unsalted butter
• 1 1/4 pound Yukon Gold potatoes, peeled or not...whichever you prefer
• 1/2 cup heavy cream
• 2 1/4 pound ripe tomatoes, cut into 1/4" thick slices
• 1/4 cup sliced basil
• kosher salt and freshly ground black pepper

Directions

1. Heat a large saute pan or Dutch oven over high heat until hot, then add 3 tablespoons olive oil, the onions, 1 teaspoon thyme, 1 teaspoon salt, and some pepper. Cook for 6 minutes, stirring often, then turn down the heat to medium and add the butter. Cook an additional 10-15 minutes, scraping with a spoon or spatula until the onions start to caramelize. Turn the heat down to low and continue cooking until the onions are a deep golden brown, another 5-10 minutes. Turn the heat off and set aside.
2. Preheat the oven to 350 degrees F.
3. Thinly slice the potatoes (using a mandoline or a sharp chef’s knife) into 1/8-inch-thick rounds. Toss them in a bowl with the cream, 1 teaspoon thyme, 1 teaspoon salt, and some freshly ground black pepper.  Arrange sliced tomatoes on a plate and season with 1 teaspoon salt and some pepper.
4. To layer the gratin, first spread half the caramelized onions in an even layer in a 9×9 inch baking dish. Top the onions with one layer of alternating potatoes and tomatoes (using about half of each), then drizzle with 2 tablespoons cream (from the potato bowl) and 1 tablespoon olive oil. Season with 1/4 teaspoon salt, a healthy pinch of black pepper, 1/2 teaspoon thyme and half the basil.
5. Repeat the layers, making the top potato/tomato layer pretty since this is the top presentation layer of the gratin. Pour the remaining cream (from the potato bowl) and remaining tablespoon olive oil over the gratin and season with 1/4 salt, a pinch of pepper, the remaining 1/4 teaspoon thyme and the remaining basil. Press all the vegetables down with your fingers; the cream will come up through the layers and coat the vegetables evenly.
6. Cover the baking dish tightly with aluminum foil and bake for 1 1/2 to 2 hours, until the potatoes are tender when pierced. Turn the oven temperature up to 450 degrees F, uncover the gratin, and bake an additional 25-30 minutes until the top is bubbly and golden brown. Let cool slightly before serving.

Source: Originally from Sunday Suppers at Lucques by Suzanne Goin as seen on Eggs on Sunday

Recipe Swap: Mushroom Bolognese

I've said it once and I'll say it again.  I LOVE Italian food.  So, this week's Recipe Swap theme was a dream come true.  When I got my recipe from Heather at Hezzi-D's Books and Cooks I was pumped.  I can never get enough great Italian sauce recipes.

My husband to me: "What's for dinner tonight?"
Me: "Pasta."
My husband: "Oh.  Does it have meat in it?" [A fair question since I have been veggie heavy due to trying to use all our CSA veggies]
Me: "Yes."

I wasn't lying.  There IS some ground turkey in this dish.  But you know how they say that mushrooms are meaty?  That's exactly what this recipe is really all about.  It tastes a lot like your traditional bolognese sauce but uses meaty mushroom pieces in place of most of the ground meat yielding a healthier version of this Italian favorite.  Even my mushroom-hating husband thought he was eating meat and loved this dish.  He went so far as to tell me a good two or three times how much he liked this dish.  I didn't have the heart to tell him that it was mostly mushrooms.  Genius I tell you, genius!

Of course, you can make this recipe completely vegetarian by omitting the ground meat altogether or using those vegetarian beef crumbles.  As always, I added a few shakes of cracked red pepper for a good kick.  This will go in my recipe keepers for sure!  By the way, if you're looking for a more traditional meat bolognese, check out this recipe :).

For this swap, I submitted my favorite simple sauce, Marinara Magnifica which was received by Caitlin's Cooking and More.  It's a simple, great sauce to use on pretty much anything and I love how Caitlin adapted it for the crockpot.  See the rest of the Italian swap roundup at A Taste of Home Cooking.
Mushroom Bolognese


Ingredients

• 1 T. olive oil
• 1 c. chopped onion
• 1 t. salt
• 1 t. black pepper
• 1/2 lb. lean ground beef (optional; I used ground turkey)
• 5 c. finely chopped mushrooms (I used baby bella but feel free to use a combo of whatever)
• 1 t. minced garlic
• 3 T. tomato paste
• 1/2 c. dry red wine
• 1 (28 oz) can diced tomatoes, undrained
• 1 t. Italian seasoning
• 1 t. oregano
• 1 lb. pasta
• 1/4 c. pasta water
• Parmesan cheese and fresh chopped parsley or basil chiffonade
• Few shakes of cracked red pepper (optional)

Directions

1. Heat olive oil in a Dutch oven over medium heat.  Add the onion, salt, pepper, and ground beef.  Cook for 10 minutes or until beef is browned.
2. Add the mushrooms and garlic and cook for an additional 15 minutes or until most of the liquid has evaporated.  Add in tomato paste, wine, and tomatoes.  Bring to a boil then reduce to simmer for 30 minutes.  Stir occasionally.  
3. Meanwhile, make the pound of pasta according to package directions.  Reserve 1/4 c. pasta water.
4. Stir in the oregano and Italian seasoning.  Stir in pasta water.  Spoon over hot pasta and sprinkle with cheese and parsley.

**This sauce can be frozen for up to 6 months.  Great for a make-ahead meal!**

Source: As seen on and adapted by Hezzi-D's Books and Cooks from Cooking Light