Feeds:
Posts
Comments

Posts Tagged ‘tomato’

I’m not sure if I’ve mentioned it yet, but my husband (Stan) and his friend/coworker Mayur are going to Everest in the Spring. They will trek to North Col, at 23k feet. It is no small trip – it will take a whole month to complete!

One of their preparations involves gaining weight – 15-20lbs each! A couple weeks ago, we had Mayur over for dinner and I cooked the men a calorie-packed feast of hearty chicken parmigiana and spaghetti.

The recipe comes from “Tyler’s Ultimate” on the Food Network. The show is what it sounds – Tyler Florence travels the country, tastes variations of the same dish, picks out the best elements from each, and then assembles the “ultimate” recipe.

This dish required a good amount of preparation and ingredients. But the guys liked it, so I think it was well worth it. (Even Stan really liked it, and he’s usually not a fan of chicken parm!)

Chicken Parmigiana
from Tyler’s Ultimate

  • 1/4 cup extra-virgin olive oil, plus 3 tablespoons
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 cup kalamata olives, pitted
  • 1/2 bunch fresh basil leaves
  • 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
  • Pinch sugar
  • Pinch red pepper flakes
  • Kosher salt
  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 cup freshly grated Parmesan, plus extra for sprinkling
  • 1/2 cup chopped flat-leaf parsley leaves
  • 2 teaspoons garlic powder
  • 1 (8-ounce) ball fresh mozzarella, thinly sliced
  • 1 pound spaghetti pasta, cooked al dente

1. Preheat the oven to 350 degrees F.

2. Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft.

chicken-parm-start

cooking the onions, garlic, and bay leaves

3. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

chicken-parm-sauce

the finished sauce - keep warm!

4. Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

5. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

6. Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

right out of the oven

serves 4

Each serving has roughly 900 calories… so it’s not diet-friendly!!!

Advertisements

Read Full Post »

imgp4103

I’ve been wanting to make a quiche-type dish for awhile now, but I hadn’t found a recipe that caught my eye – until I read the April 2009 issue of Cooking Light.

I made this for lunch today… at 5pm (oops!)

Last night, Stas and I went out to a friend’s house in Boston with a few of my girlfriends. We got home around 3am (I think) and I woke up at 10am with a hangover. Needless to say, my day had a slow start 🙂

By the time I had breakfast and showered, it was 2:30pm and I realized I needed to go grocery shopping. Market Basket was a madhouse as usual. I got home around 4pm and was determined to make this tart.

Stas didn’t really know what to make of the tart – he hadn’t seen anything like it before. But he liked it – and I loved it!

It would be a great dish for a lunch party – or maybe as an appetizer for a dinner party. It might even be cute split up into 4 miniature pie pans (I’ll have to remember that for next time!)

Italian Tomato Tart
from Cooking Light, April 2009

Crust:

  • 1 (10 ounce) package frozen long-grain brown rice (such as Birds Eye Steamfresh)
  • 2 tablespoons commercial pesto
  • 1 tablespoon grated fresh Parmesan cheese
  • 1 large egg
  • Cooking spray

Filling:

  • 1/2 cup fat-free milk
  • 1/2 cup egg substitute
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large egg
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 1 ounce prosciutto, cut into thin strips
  • 3 small plum tomatoes, thinly sliced
  • 1 tablespoon chopped fresh basil (optional, for garnish)

Preheat oven to 350 degrees F.

To prepare crust, cook the brown rice according to directions on the package. Combine the cooked rice with the pesto, Parmesan cheese, and egg; firmly press mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes. Remove from oven.

imgp4094

the crust, before going into the oven

Increase the oven temperature to 400 degrees F.

To prepare filling, combine the milk, egg substitute, salt, pepper, and egg in a bowl; stir with a whisk.

Sprinkle half of the mozzarella and half of the prosciutto into the bottom of the prepared crust. Top with half of the tomato slices. Repeat this procedure with the remaining mozzarella, proscuitto, and tomatoes. Pour in the milk mixture.

imgp4095

1 layer of mozzarella and prosciutto

imgp4097

all of the layers

imgp4098

after pouring in the milk mixture

Bake at 400 degrees for 10 minutes.

Reduce oven temperature to 325 degrees (but do not remove tart from the oven); bake an additional 35 minutes, or until set. Cool 5-10 minutes before serving. Sprinkle with basil (optional).

Serves 4.

imgp4102

imgp4105

imgp4104

Read Full Post »

11-06-08-bowl

One of my favorite blogs, Sassy Radish posted a recipe for “Spicy Tomato Soup with Cilantro Stems” on Tuesday. It was the picture that immediately caught my eye – it looked soooo yummy.

But then I read the title of the post and I was heartbroken…

There are two types of people: those who hate cilantro and those who love cilantro. I am in that first group – I can’t stand even the smell of that stuff! I try to avoid it at all costs. But there has been more than one occasion where I have – in a hurry- picked up a bunch of cilantro instead of parsley at the grocery store. Oh the disgust!!!

But enough of that…

The picture on Radish’s blog looked way too good to write off all-together. PLUS, the recipe was adapted from a Martha Stewart recipe… and I love Martha! So I immediately thought of trying basil or dill instead. Radish’s declaration of the dill being “compelling” was all the encouragement I needed…

11-06-08-ingredients

Spicy Tomato Soup with Dill
adapted from Sassy Radish, who adapted from Martha Stewart

1 tablespoon olive oil
1 medium red onion (about 8 ounces), diced
1 medium clove garlic, minced
1 teaspoon salt
1/8 teaspoon black pepper
1/4 cup to 1/2 cup fresh dill, roughly chopped
1/2 jalapeno pepper, seeded and finely diced
1 can (28 ounces) plum tomatoes
1 tablespoon lime juice
sour cream to garnish

Step 1: Heat olive oil in a deep saucepan over medium heat. Add onions and garlic and sautee until onions are soft and translucent (5 to 7 minutes). Add salt, pepper, dill and jalapeno.

Step 2: Place a sieve or mesh strainer over the saucepan and pour the can of tomatoes into it. Remove the whole tomatoes, seed them, and chop coarsely. Press the juice and any remaining tomato pieces through the sieve. Add 2 cups of water and stir to combine. Simmer for about 30 minutes.

Step 3: Add lime juice and adjust seasoning. Add a dollop of sour cream to each bowl when serving.

Serves 4.

11-06-08-bowl-2

11-06-08-bowl-3

Stas’ first question when he saw the soup was “is that borscht?” (note to self: make some borscht soon!)

He’ll eat just about anything – but that doesn’t mean he enjoys everything. And he’s actually pretty picky when it comes to his soups. But it was a huge hit with him, and he went back for a 2nd serving 🙂

Read Full Post »