Tag Archives: roma tomatoes

Tomato-Topped Tortellini (or, “Salad Capricious”)

In my pantry today:

  • Trader Joes® spinach tortellini
  • 2 roma tomatoes
  • 4 oz mozzarella cheese, sliced
  • 2 tbsp Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 M sweet onion, minced
  • 1 tsp coconut oil
  • 1 tbsp olive oil
  • dash asafoetida
  • dash sea salt
  • drizzle of balsamic vinegar

tortellinitomatoHeat the oils to ML and address it with your minced finery. Turn them back to L and let sit for an hour or two; this seems like a huge investment for an otherwise simple meal, but trust me on the flavor quotient. If you don’t have that much time to invest, don’t worry your heart — this will still turn out beyond edible.

Closer to mealtime, boil/drain your tortellini and prep tomato and cheese slices until the slice:cheese ratio works for you. While the love for cheese can connect almost all of is it also comes with a wide gradient of loves; slice for yourself and don’t look back.

Add your oil, garlic, onions and Parmesan to a pot where you’ve replaced the tortellini drained. Toss gently and let sit for 5m before serving topped with slices of tomato/mozzerella. Drizzle the tiniest bit of balsamic vinegar over the whole shebang, close your eyes and dream of Italy. 5 spoons!

May I Curry Your Flavor?

In my pantry today:

  • 1 c leftover rotisserie chicken, chopped
  • 3/4 c tomato, chopped
  • 1/2 c fresh spinach
  • 1/4 small red onion
  • 2 cloves garlic
  • 1 tbsp ghee
  • 1/2 c vegetable broth
  • 1/4 c unsweetened almond milk
  • 2 tsp mustard seeds
  • 2 tsp hot curry powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • dash asafoetida

P1100392Looking for — or didn’t know you were looking for — a spicy new sauce for pulled chicken or pork? Tailgate dishes becoming a little predictable? Don’t usually cotton to curries? Give this a try for more kick than curry.

Start onion and garlic in melted ghee on the L side of L for at least 20m. Sprinkle in the mustard seeds and increase heat to the M side of ML until crackling is heard. Add tomatoes, a dash of broth and cover 5-10m. Chop up your chicken and spinach, set aside. Return to the pan and crush those tomato bits with your spatula, adding the remainder of spices. Mix, mush and gently pummel everything before adding in the spinach. When it begins to wilt upon stir, add in the rest of your liquids, stir well, then add in the chicken. Do some more stirring well while it comes to a boil on M. When it does, cover the pan and turn heat back to the L side of L. Let sit and be heated together as one, then enjoy on a bun or over rice for 5 spoons of flavor.

From the Land of Produce Sales and Pantry (Or, “Vegan Chili”)

In my pantry today:

  • 4 c diced Roma tomatoes
  • 3-4 cloves garlic, largely diced
  • 1 large yellow onion, small chunks
  • 1 small red pepper, diced/seeds removed
  • 1 pitiful, small bell pepper from the plant outside
  • 2/3 c corn
  • 1 c cooked white beans
  • 1 12oz can red beans
  • 1 c vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp black mustard seeds
  • 4 tbsp chili powder (or to taste)
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/4 tsp salt
  • 1/4 tsp asafoetida
  • 1/2 tsp cayenne pepper (we use 90,000 BTU powder, so use your own noggin on this too. Yeah. That’s not a typo. 90,000.)

This was an entirely vegan dish until I put the cheese on it. Apologies.

So I got really excited about a big sale on Roma tomatoes at the store. Some might venture to use the word “overzealous.” And seeing as how it’s now a little too chilly for tomato salads to be fully enjoyed and one can only have so many salad caprese dinners, the answer choices to the sudden conundrum of a kitchen full-o-maters boil down to (ha!): 1. blanch or 2. just cut them all up and make chili.

Put your onion, garlic, chili pepper and mustard seeds in olive oil warming to M on the stove. When the seeds begin to crackle and pop, stir and reduce heat to L while you finish dicing all those now-godforsaken tomatoes. Dump them all into a crock pot and use a spatula to clean all the oiled up pan contents in with them. Add corn, beans and seasonings with broth and set the timer for 4 hours (I now now that essentially translates to “high”). Four spoon alarm!

Garleeky Black Beans

In my pantry today:

  • 2 c cooked black beans
  • 1 leek
  • 2/3 head fresh garlic
  • 1/3 c safflower oil
  • 4 roma tomatoes, diced
  • 1 c water
  • 1 packet of Vegetable Broth concentrate (or a bullion cube)
  • 2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp asafoetida
  • 1/2 tsp garam masala
  • 1/2 tsp cardamon
  • 1/2 tsp cumin
  • Basmati rice

First, thinly slice the bulb off your leek and crush/mince your garlic. Add to safflower oil and turn heat to M. Let them cook together in a deep frying pan for 10m. Add your tomatoes in fist-fulls, squeezing each fist ‘o ‘maters ever so gently over their bowl to weed out extraneous tomato snot. Fold the tomatoes into the garleek mixture, pressing them down with a spatula after they’re completely coated with oil. The stove should remain on M so that everything in the pan is in a constant state of agitation.

Add your spices — put in the turmeric first just to enjoy the bright and cheery color change your dish will have for just a moment. Then add your packet of omavegetable bullion and c of water. Stir with emphasis on flattening your tomatoes, for when the beans come into the picture there will be no more fruit-smashing. And when you feel you have smashed enough, fold in the beans and stir. Let it all boil down together into a slightly less watery nonsense, then reduce heat to L with a lid and let it ruminate for an hour. Serve serve over rice.