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Tag: Tomatoes

Sautéed Baby Okra

1/2 lb Okra [no larger than 3″, stems + ends trimmed]
1/2 cup Onion [sliced thinly]
3 Garlic Cloves [minced]
1 Yellow Sweet Pepper [sliced thinly]
1 Tomato [diced]
1 Tbs Olive Oil [or butter]
dash Tamari
dash Cajun Spices or Chili Powder
Salt + Freshly Ground Black Pepper

Heat oil to medium high heat in a large skillet. Saute onion and garlic until they begin to soften, about 2 minutes. Add sweet peppers + okra and continue to cook, stirring frequently, until vegetables begin to brown, about 5 minutes. Add tomatoes, a dash of tamari + seasonings.  Saute for several minutes until tomatoes are heated through.

Serves 2.

Fattoush

1 head Romaine Lettuce [torn into bite size pieces]
2 Cucumbers [chopped]
2 Tomatoes [chopped]
1/2 small Sweet Onion [sliced thinly, about 1/2 cup]
2 Pita Bread Pockets
1/2 – 1 cup Flat Leaf Parsley [leaves only]

Dressing:
2 Lemons [juice only, about 1/4 cup]
1/4 cup Extra Virgin Olive Oil
1 tsp Sumac
Salt + Freshly Ground Black Pepper
1 Garlic Clove [very finely minced]

Whisk all dressing ingredients together in a small bowl. Allow to stand for 20 minutes.

Toast pita under the broiler for about 2 minutes or until golden brown being careful not to burn. Allow to cool.

Mix all salad ingredients and dressing in a large bowl.

Serves 4 – 6.  Great with olives, pita, and Garlicky Hummus or Green Lentil Hummus.

Spanish Breakfast Stew

1 medium Sweet Onion [chopped, 2 cups]
5 Garlic Cloves [minced, 2 Tbs]
2 Tbs Extra Virgin Olive Oil
Salt + Freshly Ground Black Pepper
10 Roasted Piquillo Peppers [skins, stems + seeds removed, chopped]
14 oz Canned Tomatoes [diced in juice]
1/2 cup Vegetable Broth
1 tsp Smoked Spanish Paprika
1/2 tsp Fresh Oregano [chopped]
1/4 tsp Fresh Thyme

4 to 8 Eggs [free range]
1/4 cup Fresh Parsley [roughly torn]
1 loaf Rustic Bread [crusty on the outside, soft inside]

This stew is ideal for breakfast. Make the night before and allow to cool overnight. The flavors with blend nicely and make the morning preparation very quick. If you want to make it in the morning, just skip the cooling + reheating steps.

Heat olive oil to medium in a medium saucepan with a lid. Saute onions + garlic, seasoned with salt + pepper until very tender, about 10 to 15 minutes. Do no allow to brown. Add peppers + paprika, stirring constantly for 1 minute. Add tomatoes, oregano, thyme + broth and bring to a gentle boil. Allow to reduce over a low simmer for 15 minutes. Juices should just thicken. Allow to cool covered overnight.

When ready to serve, bring stew to a gentle boil. Make a cup within the stew by pushing aside the tomato and pepper chunks. Crack an egg into the prepared spot in the stew. Repeat with 3 more eggs making sure that they are separated enough that their whites do not touch. Allow eggs to poach for about 5 minutes until whites are set. Scoop eggs from stew. Repeat with remaining 4 eggs if desired.

Serve eggs in a shallow bowl over a large spoon full of stew. Top with parsley + serve with bread.

*This recipe won Editor’s Choice for GOOD Magazine’s Crowdsourced Cookbook: Comfort Food Edition! Check out the cookbook here.*

Penne Puttanesca

10 Anchovy Fillets
2 tsp Crushed Red Pepper Flakes
3 Garlic Cloves [large, minced]
2 Tbs Extra Virgin Olive Oil
1 28 oz can Diced Tomatoes [in their juices]
3 Tbs Capers [in brine, drained]
1/2 cup Kalamata Olives [pitted, rinsed + halved]
2 tsp Oregano [dried]
1/4 cup Italian Parsley [fresh, flat leaf, chopped]
1/2 cup Basil [fresh, chopped, several small leaves reserved for garnish]

1 lb Penne Pasta [dried]

Cook pasta until al dente in salted boiling water.  Meanwhile, heat oil over medium heat.  Add garlic, anchovies + crushed red pepper.  Saute for several minutes until anchovies begin to break up.  Add tomatoes + capers and simmer for 5 minutes.  Add oregano + olives and simmer for 5+ minutes more.   Stir in herbs just before serving.   Serve over hot pasta + garnish with whole basil leaves.

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