Bursting Tomatoes

I watched the Barefoot Contessa this week, and she made an Angel Hair Pasta with fresh tomatoes. I was inspired to try it, with my variations.

1 Pkg WW Gnocchi
2 cups grape tomatoes
1 TBS olive oil
1/2 tsp red pepper flakes
1 tsp garlic
1 bunch diced scallions
1 cup fresh basil leaves
Parmegiano/Regiano cheese

Saute garlic and pepper in olive oil for 30 seconds in medium heat pan, add tomatoes and move them around in the oil until they are coated, then cook for about 5 minutes, now add the scallions, and stir for about a minute, add the basil stir, and remove from heat.This cooks the tomatoes to the point that they are heated, but not bursting. Add the cheese, and then mix with cooked pasta.

I found the gnocchi a little heavy, so you might use a lighter pasta, but it will be good, whatever you choose. What makes this dish is hot, fresh tomatoes bursting in your mouth.

A Simple Dessert

1/2 c Yogurt Cheese
1 c Blueberries
1 tsp Drambuie

Mix together, serve.

Tastes both delicious, and elegant. Obviously you could use other fruits, or a different liquor, use your imagination. I added walnuts once, and enjoyed that as well.

Yogurt Cheese

I frequently cook with yogurt cheese, also known as "Greek Yogurt", Lebneh etc. depending on the culture. It is basically your yogurt of choice (excluding one with gelatin in it, which binds the moisture) with the whey removed.

Here is a link to making it easily:

http://www.nytimes.com/2010/03/17/dining/17mini.html?ref=dining

You can also buy a Yogurt cheese maker, which is what I have, as I don't like leaving things open to oxygen. Here is the one I use:

http://www.cuisipro.com/site/eng/product_detail.aspx?category_id=category_007&subcategory_id=subcategory_053&product_id=prod_0144

Recipes to follow.

Bulgur and Beets

My neighbor and landlord brought me some beet greens. I wasn't sure what I wanted to do, then I came up with this.

1 cup Bulgur
2 cups water
1 tsp salt
1 can diced beets
1 red onion
1/8 cup balsamic vinegar
1/4 cup olive oil
1 Tbs. Apple Cider syrup (or sweetener you have on hand)
2 crisp apples (Fugi, Gala, Granny Smith
1 Tbs. Cinnamon
4 cups beet greens

Bring water and salt to boil, and add bulgur and cook until the water is absorbed, about 10 minutes. Set aside for 10 minutes, then fluff with a fork. Add diced beets drained, diced onion, diced apples, cinnamon, and mix. Now whip the balsamic, oil, and sweetener for the vinaigrette and pour over the contents and mix. Now add the diced beet greens. This turned out very well, and was enjoyed by all who ate it.

Fish Salad

I have started eating smarter, I owe it to myself. The other night I baked some Cod. The piece was too large to eat the whole thing, so I halved it, and stored it in the refrigerator. The next day for lunch, I broke it into pieces, then added cubed tomatoes, lettuce, balsamic vinegar, and Olive Oil, delish.

Asparagus and Roasted Pepper Bisque

I don't like to waste food, so I try to incorporate everything I can into my cooking, including things such as the tough ends of asparagus stalks, and brocoli stalks. I made several dishes recently with asparagus, so I needed to use the stalks. Thus, the following recipe.

1-1/2 Asparagus stalks
1 ripe bell pepper
1 Tbs.Onion flakes
3 stalks celery
2 cloves garlic crushed
6 drops hot sauce
1/4 tsp. curry powder
1 32 oz. chicken stock
olive oil

Place oil for sauteing in pan, cut bell pepper half and seed, then place over burner to roast, until you have black bubbles formed on skin. Set aside to cool. When cool dice into 1" pieces. Cut the stalks of celery lengthwise, and then dice. Add the onion flakes, and garlic to the pan and saute for 1 minute. Now add the celery, and bell peppers to the saute. Don't worry about the black pieces from the peppers, they provide that extra "roasted" flavor. Saute until soft, about 5 minutes, now add the asparagus, and saute an additional 2-3 minutes. Add the hot sauce, and curry powder. Now add the stock, and bring to a boil, uncovered. Turn pan off, and cover. Let the pan sit for 1/2 hour. This will tenderize the vegetables, without making them soggy, so that you'll get a fresh vegetable taste. If you prefer, you can simply cook everything for 20 minutes, and the veggies will be tender.

Cool for 1/2 hour, now place in a blender, food processor, or food mill, and process until everything is liquified. Since the stems are likely a little woody, sieve the liquid, and you'll have liquid silk. If you used a food mill, you can skip this step.

This was made without milk, but if you want it creamy, you can add milk, half and half, plain yogurt, or sour cream as an addition. It would also be good with cheese sprinkled on top. Always add the milk to it when it is cooled a little, to avoid curdling. Enjoy.

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