Tag Archives: tomatoes

Fresh Tomato Cheese Pizza with Asparagus and Prosciutto Ham

21 Sep

Asparagus Pizza

One pound pizza dough

Crisco to put on the pan

3 cups seasoned fresh tomatoes

One cup cut asparagus

8 slices diced cut ham

13 slices Muenster cheese slices

9 diced string cheese sticks

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 diced onion

6 basil leaves

3 tablespoons olive oil

Dice three cups of tomatoes and season with oregano, garlic powder,basil, onion, salt, pepper and olive oil.

Grease a pizza pan with the Crisco.

Use a very thin layer.

Stretch out the dough to fit the edges, working with your fingers.

Place the slices of Muenster cheese on the dough in an even layer.

This is the secret.

If the tomatoes are watery, put them in a saucepan and cook the water off by bringing the tomatoes to a boil and watching it closely. It should look a little dry.

Stir often, then cool and put it on the dough.

Sprinkle the asparagus, ham and diced string cheese over the pizza.

Finish with a drizzle of olive oil

Bake in a preheated 450 degree oven for about 15 minutes but check after ten minutes because all ovens are different.

Cook on the bottom shelf of the oven.

 

 

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Mozzarella Salad

22 Jun

Mozzarella Salad

Fast, Easy, Delicious.

Could I ask for more???

Two big tomatoes or one box of grape tomatoes

Two containers of drained mozzarella pearls

4 to 6 tablespoons olive oil

1/2 teaspoon garlic powder

1/2 chopped vidalia onion

1/2 teaspoon oregano

1/2 teaspoon salt

6 fresh basil leaves.

arugula

Dice the tomatoes

Mix everything together except the arugula.

Place the arugula on a plate and scoop four or five tablespoons on top.

Mix together

Save the tomato mixture in a container for more salad, a pizza or garnish for grilled fish or meat.

This can also be mixed in with pasta .

It is so good.

By the way everyone needs to eat it because you reek of garlic and onion.

Ginger Vegetable soup

2 Feb

Ginger Vegetable Soup

My friend Myra told me about this soup and I thought it sounded weird. OMG it is delicious. It almost has an Indian flavor without the curry. The ginger is a great flavor and everything else blends together.

2 Tablespoons olive oil

One pound of boneless chicken, pork, shrimp or lean beef

1 teaspoon salt

1/2 teaspoon cayenne pepper

3 cloves minced garlic

1 rounded tablespoon minced fresh ginger  Only use fresh.

1 large diced onion

1 teaspoon cumin

1/2 teaspoon dry mustard

1/2 teaspoon dry coriander

1/4 teaspoon cinnamon

1 tablespoon brown sugar

4 cups chicken broth

1 can (14.5 ounces) diced tomatoes

2 diced carrots

1 can drained diced potatoes

1 diced sweet potato

1 cup red lentils

12 ounces baby spinach

Sour cream

Yogurt

Chopped cilantro

Heat the oil in a soup pan.

Add the diced meat, salt and pepper.

Cook five to ten minutes until the meat is cooked.
Add the onions, garlic and ginger and cook another five minutes.
Add the carrots, celery, white potatoes and sweet potatoes.
Cook for 5 minutes.

Add all the spices including the sugar. Cook for 3 minutes.
Add the broth and tomatoes

Bring to a boil.

Add the lentils.

Cook till the vegetables are soft.

Add the spinach and cook till it is wilted.

Garnish with the sour cream or yogurt and the cilantro.

Use diced tomatoes with green chili if your like a spicy kick. I did and it was great.

The original recipe called for chicken but I used leftover pork and next time I will try making it without meat.

Eliminate the meat and use vegetable broth for a true vegetarian soup.

Supper to go

3 Oct

Supper to go

Last night I got a call from my youngest and all she said was how hungry she was.

So being an obnoxious, overbearing Mom ,who felt guilty eating a good meal, I put everything in a take out container and took a ride.

I meet her in the library and gave her the filled container, cold grapes, water. a box of Junior mints and some gum.

She was thrilled and so was I.

It was a mixed green salad of spinach, arugula and romaine lettuce with an apple cider mustard dressing, tomatoes and mozzarella salad, greek olives, steamed brussel sprouts and sautéed mushrooms.

Josh grilled the rib eye steak perfectly and I waited till it cooled and sliced it on top of the salad.

Then I toasted a crumpet and spread it with garlic parmesan cheese.

The crumpet is under the steak to absorb the fabulous steak juice.

If you want to make your child happy bring them supper.

The gum was for after the meal because there was a lot of garlic in the dressing.

Love, Love, Love garlic.

 

Spicy Tomato and Rice

25 Sep

Spicy tomato and rice soup

This is a combination of all the things I like.

Well some of the things since I like everything.

One chopped onion

Two cloves of chopped garlic

Two tablespoons butter

2 cans of Campbell’s tomato soup

2 cans of of water from the soup can

One can of rinsed black beans

One can of drained corn

Two cups of cooked brown rice

4 teaspoons of curry powder

One teaspoon fresh black pepper

1/2 teaspoon red pepper flakes

Salt to taste but be careful because the condensed soup is very salty

1/4 cup chopped fresh cilantro

Melt the butter

Add the onion, garlic and red pepper flakes

Cook till soft about five minutes

Add the soup , water, beans, corn, rice, curry and pepper.

Cook till everything is heated.

Make sure you stir the bottom of the pot or else it will stick.

Add the cilantro

Serve as a side dish or a thick soup

It is spicy but not overly hot.

I like to serve it with some cheddar cheese and sour cream.

Nacho chips are also pretty good.

This takes all of twenty minutes from stove to table.

Baked Tomatoes

19 Sep

 

This is the time I seem to have a ton of fresh tomatoes and can’t eat them all.

So this year I decided to bake them.

They come out chewy and very tasty plus I freeze them to add in soups, salads and stirfry. That’s if I don’t finish them as a snack with cottage cheese, cream cheese or a little mayo.

Now I know why I’m fat.

Slice three big tomatoes

Slice 1/2 onion

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon salt

Five tablespoons olive oil

Mix everything together

Place the tomatoes  and onion in a single layer on a foil lined baking sheet.

Bake in a 250 degree for about two hours until the tomatoes are dry.

The time depends on how juicy the tomatoes are.

The tomatoes take on an intense flavor better than sun-dried tomatoes.

Veggetti Zucchini with fresh tomatoes

5 Aug

Veggetti Zucchini with fresh tomatoes

I am playing with my veggetti slicer again and still love it.

Four medium zucchini

Slice in the veggetti  until you have a big mound of zucchini strands.

Three big diced tomatoes

Ten basil leaves

One diced shallot or onion

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper

8 tablespoons olive oil.

3 cups of toasted cubed italian bread

Mix everything in a bowl and set aside.

This can be done ahead of time but don’t add the bread until the zucchini is ready because it will get too soggy.

3/4 cup good grated Italian cheese

Boil 12 cups of water and add one teaspoon salt.

Put the zucchini in the water for one minute and then drain well and pour over the tomato mixture .

Add the bread

The hot zucchini will almost cook the tomato mixture.

Top with the cheese

I love the bread in the salad because it absorbs all the delicious tomato juice.

You don’t have to cook the zucchini and if you don’t.

Cut the zucchini and place it in a strainer with 1/2 teaspoon of salt .

Then drain and pour over the tomatoes.

I love it both ways.