Roasted Marinara

I can keep a 50 pound dog alive - perfectly healthy! - but for the life of me, I cannot keep a basil plant alive.

Too much sun, not enough sun. Too much water, not enough water. Bugs eating the leaves. Pets eating the leaves. Picked too many of the leaves.

This basil plant I picked up last weekend will be my 4th attempt as basil plant ownership. Annddd I think it's already dying.

So, at the pre-funeral for my basil plant, I will bring this:

Roasted Marinara
makes 4 cups

4 lbs grape tomatoes (or cherry tomatoes)
2 large sweet onions
5 cloves garlic, peeled
15-20 freshly picked large basil leaves
3 tbsp EVOO
2 tsp kosher salt
1 tsp red chili flakes if you so dare

Wash basil, since you don't know who or what has been chewing/licking/barfing/peeing on the leaves.

Wash tomatoes too! Pat dry.

Spray 1 large or 2 medium casserole dishes with cooking spray and add in tomatoes. You want a single layer so they will roast. If they are too tight, they will just steam.

Peel and roughly chop the onion.  Spread the onion, garlic, and basil over tomatoes.

Drizzle with EVOO. Shake the pan around so oil gets nicely distributed.

Sprinkle over the salt and the hotness.

Roast at 425 for 1 hour for 1 pan, longer for two, or until items look like this:

Transfer in batches to a blender.

You'll want to vent the blender. Blend until smooth.

Steamy.

Transfer to a saucepan and simmer on low until your noodles or whatever are ready. This is where you can add extra seasoning like salt or more hotness. You could also add grated romano or parm, a splash of wine, more basil, vodka and cream, etc etc to customize.  This recipe makes a simply amazing basic marinara.

It's a bright orangy red unlike the bottled stuff, which is usually fortified with tomato paste. And it's amazing.

You could also make this recipe with regular sized tomatoes like heirlooms or romas. You will likely have a thinner sauce which might benefit from 3-5 tablespoons of tomato paste. Or you could simmer uncovered and let it reduce if you have the time.

You may have noticed a new setting for my photos! (different dishes, CRAPTASTIC lighting, different countertops). Here's my new kitchen!

Lighting is kinda wonky in here, so bear with me.

Summer Salad Duo

Depending on where you live, it's either too hot to turn on your oven, or your oven won't turn on. If you live in this house, your oven won't turn on. But it looks so nice! Something electrical is wrong.  (Note: these are #fancyovenproblems) 

But for many of you, it's one point nine bajillion degrees outside and you're probably not  interested in turning on your modest functioning oven. This is where I come in.


Here are two summery salads that cover all your nutritional bases. Protein, whole grain, fiber, fruit (if you're counting tomatoes), veggies, and healthy plant fat! I might have eaten this meal with crusty bread and goat cheese. I have an addiction! Not my fault!


Cucumber Tomato and Red Onion Salad


1 large cucumber
1 medium red onion
2 large tomatoes
1 tbsp EVOO
1/4 c. red wine vinegar
1 tbsp dried basil
1/2 tsp garlic powder
S&P to taste

Peel cucumber. Slice in half lengthwise, then scoop out any extra seeds. (If you use a hot house cucumber - the kind that comes wrapped in plastic - then you can just slice in half and skip the seeding).
Slice in half moons.

Cut tomatoes in 1/8ths.

Slice onion into bite size pieces. Nobody like giant onion chunks. Or do they?

Add all produce in a bowl. Add garlic pow, basil, S&P.

Drizzle with EVOO and red wine vin. Toss and refrigerate for 10 minutes.

Ten minutes is all you need to get a slight pickle going on in there. Perfect!




Shrimp, Corn, and Avocado Quinoa Salad 


2 dozen cooked shrimp (like from leftover Cajun Boil)
1/2 c. yellow corn kernels
1 large avocado
2 c. cooked quinoa
juice of 2 limes
salt to taste

Peel shrimp and cut into bite size pieces (2's or 3's)

Cut corn off of cob

In a large bowl, combine corn and shrimp with quinoa

Dice the avocado and fold into quinoa mixture

Dress with lime juice and salt and toss well to coat

This quinoa salad is even better the next day! The lime juice keeps the avo from browning. You could go veg by substituting baked tofu for the shrimp.

Stay cool! (and never change! middle school yearbooks? anyone?)

Tomato Cobbler

Today's recipe is probably the most delicious way I have ever had tomatoes. And I love tomatoes.

The recipe comes from Lottie+Doof, who got it from Martha. I adapted the recipe even further, and will present you with options to make it your own, too.

If you even minorly like tomatoes, try this recipe. If you love tomatoes, then you will adore this recipe. I am keeping this one in my back pocket and plan on making it over and over again. It makes a great side dish with dinner, but as I experienced this morning for breakfast, it also is great with an egg on top for breakfast, lunch, or dinner.

I modified the recipe by using multigrain baking mix and buttermilk instead of making a traditional biscuit dough.  I made it with too much biscuit, so I am writing the recipe as I would make it in the future.

Tomato Cobbler 
12 servings
6 WW P+


Ingredients

• Tomato Mixture
• 3 lbs cherry tomatoes - I used a mix of heirlooms, red, and yellow cherry tomatoes
• 2 tbsp EVOO
• 2 yellow onions, sliced
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 3 tbsp flour
• Biscuit Topping
•  2 cups multigrain baking mix (like Trader Joe's)
• 1 1/3 cup reduced fat buttermilk
• 2 tbsp vegetable oil
• 1 c. shredded gruyere 
• additional 1/4 c. shredded gruyere and 2 tbsp buttermilk for topping 

Instructions

• Preheat oven to 375F
• In a medium size pan, heat EVOO over medium heat
• Caramelize onions - should take about 20 minutes
• Add garlic and saute for 3 minutes
• Add crushed red pepper flakes, tomatoes, and flour and toss to coat

action shot!

• Remove from heat
• Dump tomato contents into a large baking dish and distribute goodness evenly

• In a mixing bowl, combine baking milk, buttermilk, and veg oil
• Fold in shredded gruyere
• Drop biscuit mixture in 1/4 c. scoops over the top of the tomato mixture
• You can leave it in biscuit shape, or spread over the dough so that it covers the entire pan
• Bake for 35 minutes or until tomatoes are bubbly and biscuit topping is golden
• Top biscuit layer with a brushing of buttermilk and the 1/4 c. of shredded gruyere

• Bake for an additional 15 minutes
• Let cool 10-15 minutes before eating - those tomatoes are like boiling flavor bombs!

 I enjoyed my tomato cobbler with veggies and chicken. A perrrrfect meal (with a cute boy). 

This recipe could be changed by switching up the cheese. I think it would be divine with bleu cheese or gorgonzola! You could also spice up the tomatoes differently - say with an herb like basil or rosemary. A rosemary/tomato mixture with goat cheese biscuit topping would blow my mind. Use your imagination. The recipe is hard to screw up. 

Also, if you can't find TJ's baking mix, use whatever baking mix you prefer. Follow the box instructions, but sub in buttermilk (or not, if you don't like it) and make the recipe for 12 biscuits. That would work just fine.