Tag Archives: Tomatoes

Improvised Tomato Pumpkin Soup

Posted on by Laurie

After making Bumpkins  yesterday, I found myself with leftover pumpkin that I wanted to use for dinner in some way. Being a great believer in the art of culinary improvisation, I decided to make something using only ingredients that I already had in the house; and besides, it was 7 pm before I started cooking dinner, I was still waiting for one room to check in, and there was no way that I was going to the grocery store. So here is what I came up with along with some suggested variations. The point of this post isn’t “Oh, this is the best soup ever … you’ve got to try it.”  (It is really good, though; otherwise, I wouldn’t have posted the recipe!) Rather, the point of this post is an exhortation to be creative. Go ahead, have fun and improvise … you might come up with something you like!

Improvised Tomato Pumpkin Soup

4 oz. dry quinoa pasta shells

1/4 c. diced red bell pepper, sautéed in olive oil

3 c. chopped tomatoes (I used Pomi brand from Italy)

1 1/4 c. packed pumpkin

2 c. vegetable stock

1 c. frozen corn

1 T. Italian Seasonings

1/2 t. hot red pepper flakes

dry white wine

fresh grated Romano cheese.

1. Put the pasta on to cook.  Meanwhile, saute peppers.

2. While the pasta is cooking and the peppers are sauteing, add the following to a 4-qt. stockpan: tomatoes, pumpkin, vegetable stock, corn, Italian Seasonings and red pepper flakes.  Cook over medium heat. Add peppers when they are crisp-tender.

3. When pasta is done cooking, drain and then stir into soup. Add white wine to taste, about 2 T. Cook for 5 more minutes. Salt and pepper to taste.

4. Serve topped with grated cheese. (Some crusty French bread would go really well with this soup.)

Suggested Variations

- substitute beans for corn (or use in addition to corn)

- substitute yellow onions for red peppers

- use another pasta, or use rice

- top with cheddar cheese

- use red wine instead of white

- add fresh herbs

- add croutons when serving

Have fun! Enjoy! I’d love to hear your ideas …

Italian Seasonings

Posted on by Laurie

After yesterday’s harvesting and drying of herbs, this morning I found myself thinking about to what uses I wanted to put them. Most of them I will just store plain, but  I will probably make some seasoned salts and after breakfast I did make a batch of Italian Seasonings. (Recipe below.)  The golden oregano, thyme, rosemary and chenzo pepper were from my garden. Except for a few leaves here and there – not enough to merit drying – my basil is already gone for the season.

There are quite a few variations in recipes for Italian Seasonings. Some have majoram, parsley and/or savory. Many don’t have the hot pepper. Here is the recipe that I use.

Ingredients:

4 T. dried basil

4 T. dried oregano

1 T.  granulated garlic

1 1/2 t. dehydrated minced onion

1 1/2 t. dried thyme

1 1/2 t. dried rosemary

1/2 t. dried hot red pepper

Pulse ingredients in a small food processor until desired consistency.

As you can imagine, after producing a batch of Italian Seasonings, I had to make something Italian with it! And luckily for me, I had some fresh vegetables in the house that I needed to use. So for lunch we had polenta with romano cheese and a thick, tasty tomato-pepper sauce. Now I need a nap! Ciao!

Piquant Pieper Sauce and Pieper Eggs

Posted on by Laurie

My husband always tells me that the one draw back to my recipes is that I am not sufficiently creative when it comes time to name them.  Despite the unimaginative name -when writing my first cookbook, I ran out of appellations and named this dish after myself – this is quite delicious. It can be served warm or cold to top eggs, tofu, pasta or pizza. It can also be served as a dip for French bread, pita bread or chips. Shown below, Pieper Eggs … what else?

Piquant Pieper Sauce

4 lg. ripe red bell peppers

1 1/2 c. tomato sauce (unseasoned)

1/2 c. chopped white onion

1 jalapeno pepper

1 T. extra virgin olive oil

1 T. granulated sugar

2 to 3 T. fresh lemon juice, divided

2 t. paprika

1 t. salt

1/4 t. salt

1/4 t. fresh ground pepper

1 pinch ground thyme

1 clove garlic, crushed

(1) Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Arrange peppers on parchment paper. Place baking sheet in the oven and  roast peppers, turning them occasionally with a pair of tongs, for about 20 minutes or until their skins are very blistery. Place peppers in a paper bag. Close the bag and let the peppers cool for 10 to 15 minutes or until they are cool enough to handle.

(2) Meanwhile, wearing plastic gloves, remove the stem and then chop the jalapeno. Place jalapeno in the bowl of a food processor.

(3) Working over the food processor bowl, peel the peppers, removing as much of the skin as  you can. Remove the stems and slice the peppers open. Remove and discard the seeds. Place peppers in the bowl of the food processor.

(4) Add remaining ingredients, starting with just 2 T. of the lemon juice. Process until almost smooth.

(5) Preheat a large, heavy skillet over medium heat. Pour the sauce into the skillet and cook for about 20 minutes or until the liquids have cooked off and the sauce is very thick. Stir frequently. If the sauce begins to spatter while it is cooking, reduce the heat.

(6) When the sauce is thickened, taste to see whether it needs more lemon juice, salt or pepper. Adjust seasonings if necessary. Use right away or store in the refrigerator in a covered glass jar. Yields about 1 quart.

Pieper Eggs

(per serving)

1 t. unsalted butter

2 lg. eggs

1 T. milk

3 to 4 T. warm Piquant Pieper Sauce, divided

2 slices French Bread, warm and buttered

1 c. baby spinach, optional

1 T. chopped fresh parsley

(1) Preheat a skillet over medium heat. Add butter and swirl it around the skillet. When butter just starts to sizzle, the skillet is ready.

(2) Meanwhile, beat together the eggs and milk. When the skillet is ready, pour in the eggs. Let eggs start to set on the bottom. Use a turner to pull them toward the sides of the skillet. Repeat, without stirring constantly, until the eggs are about half-cooked. Add 1 t. of sauce to eggs and continue to scramble until they are set.

(3) Place French bread on a warmed plate. Optionally, top with spinach. Then top with eggs. Garnish with remaining warm Piquant Pieper Sauce and then parsley. Serve immediately.

Variation: add 1/4 c. shredded mild cheddar cheese to eggs while they are cooking.

Pasta with Raw Tomato Sauce

Posted on by Laurie

This dish is probably my favorite way to enjoy fresh tomatoes in the summer. It is delicious and easy to make. The key is to have very ripe tomatoes.

Ingredients (measurements approximate)

2 servings of pasta

3 c. diced raw tomatoes at room temperature

2 T. extra virgin olive oil

2 cloves garlic, minced

8 fresh basil leaves, shredded, plus extras for garnish

1 T. fresh thyme leaves

sea salt, to taste

crushed red pepper flakes, optional

several dashes balsamic vinegar

1/2 c. fresh grated Parmesan cheese

While pasta is cooking, combine tomatoes, olive oil, garlic, basil, thyme, sea salt and red pepper flakes. When pasta is done, drain and divide between two bowls. Top with raw tomato sauce. Dress with balsamic vinegar. Top with Parmesan cheese, garnish with basil leaves, and serve right away.

Saturday Morning Farmers’ Market Photos

Posted on by Laurie

After we finished serving breakfast this morning, Nicole and I headed out to the downtown Manhattan Farmers Market. It is open on Saturdays and is only about 4 blocks from The Morning Star. I made sure to remember my camera this time.  Enjoy the photos! (In my next post, I’ll share the recipe for what I made when I got home.)

Peach & Tomato Salsa

Posted on by Laurie

The other day I went to the downtown Farmer’s Market with one of my friends. (Unfortunately, I forgot to bring my camera. Oh, well, next trip!) When I got home I realized that I had the fixings for Peach & Tomato Salsa, so made a batch the next morning for breakfast. I love being able to use fresh ingredients!

Peach & Tomato Salsa

Combine the following ingredients and serve with chicken, fish, or eggs:

1 – 2 T. jalapeno or serrano pepper, finely diced (wear gloves when handling pepper)

2 lg. tomatoes, chopped

1 lg. peach, pitted and chopped (peeling is optional)

1 T. diced red onion, optional

1 T. fresh lemon or lime juice

pinch of salt

“Refreshing Minty Lemon Limeade” and “Baked Tomatoes with Mint Cream”

Posted on by Laurie

Having recently written in general terms about ways to use mint – see my post Mint: It Grows Like a Weed, but That’s Okay from 5/15/12 – I thought it appropriate to offer a few more mint recipes every now and then. Both of the recipes below contain mint ingredients employed to a subtle effect. Enjoy!

 Refreshing Minty Lemon Limeade

2 1/4 c. ice water

1/2 c. fresh lemon juice

1/2 c. fresh lime juice

3/4 c. mint simple syrup, or to taste

Stir ingredients together. Chill until serving. Serve over ice.  Garnish with mint leaves, or with lemon or lime slices.

Baked Tomatoes with Mint Cream

(based on a recipe from Scottish Heritage Food and Cooking, 2005, Lorenz Books of Anness Publishing, London)

5 large ripe tomatoes

1 c. heavy cream

2 mint leaves

1 T.  mint-infused vodka

1/3 c. crumbled cheese of a good melting variety, such as Monterey Jack

salt and pepper

1. Fill a large stock pot to about half full with water then add a dash of salt and bring to a boil.

2. Meanwhile wash and core tomatoes – a grapefruit knife works well for coring – and then cut an ‘x’ into the bottom of each tomato. Carefully drop tomatoes into boiling water. When the skins start to split, transfer tomatoes to a colander and give a quick rinse with cold water. Allow to cool.

3. Preheat oven to 425 degrees F. While the oven is heating, place the heavy cream in a non-stick pot, add mint leaves and vodka, and allow to simmer over low to medium-low heat. Simmer until the heavy cream is reduced to about 3/4 of a  cup.

4. While the cream simmers, brush a baking dish with olive oil. Slice tomatoes and arrange them in baking dish, allowing them to overlap slightly. Strain the thickened cream over tomatoes. Sprinkle with cheese and then with salt and pepper. Bake for 15 minutes or until the cheese is melted. Serve as a side dish or with a rustic bread for a small but rich meal.

Baked Tomatoes with Mint Cream