Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Wednesday, February 12, 2014
Zucchini with Tomatoes Zeytinyağlı Kabak
This is a perfect summer time dish with fresh zucchinis and tomatoes. Also, this is a favorite appetizer or hors doeuvre (meze) at the pubs and is served cold with Raki.
3 zucchinis, cut zucchinis first into four lengthwise and then in 1 inch slices. In Turkey, people would usually peel zucchinis. Since I used organic zucchinis, I didnt peel them.
2-3 tomatoes, diced or 1 can of petite diced tomato
2 cloves of garlic, sliced
1 onion, chopped
2 carrots, chopped in half rounds
1/3 cup olive oil
1/2 tsp black pepper or 1 tsp peppercorn
2 tsp dried or fresh mint leaves
1/2 cup hot water
crushed red pepper, pepper flakes, spice it up however you want
salt
-Heat the olive oil over medium heat.
-Add onions and garlic, and saute until onions are softedned.
-Add carrots and stir for 3-4 minutes.
-Pour in tomatoes and cook until they start to look like a sauce
-Add zucchini, salt, pepper, mint leaves, and water
-Cover and cook over low heat for about 30-40 minutes, until zucchini is soft
This dish can be served hot or cold. It goes well with rice, bread, and yogurt.
Monday, February 3, 2014
Seared Filet Blue Cheese Sauce and Scalloped Tomatoes
Nothing hits the spot like a tender, medium rare steak when the mood hits you. This little filet mignon was seasoned simply with salt and pepper, seared on both sides in a skillet and cooked to a perfect medium rare in a 375 degree oven. I topped it with a blue cheese sauce made from crumbled blue cheese, sour cream, a touch of mayonnaise and salt and pepper.
The scalloped tomatoes was a dish I have made once before after seeing a version by Ina Garten, The Barefoot Contessa. One of my favorite side dishes, it is the perfect accompaniment with steak! The only thing that will make it better is when I can use sweet, plump summer tomatoes. Please take a look at my entry from March 11, 2010 for the recipe.
Wednesday, January 15, 2014
Chicken with Goat Cheese and Sun dried Tomatoes
This made for a delicious Sunday dinner yesterday. Id had my eye on this recipe for awhile and finally decided to try it. Im so glad I did! It sounds fancy and tastes amazing, but it was really very simple. There arent very many ingredients and it comes together really quickly. We ate this with roasted garlic mashed potatoes and vegetables and it made for a great hearty meal. Enjoy!
A couple notes: you can find sun-dried tomatoes in your local grocery store. Mine were near the canned tomatoes. The herbed goat cheese is also easy to find anywhere. Mine came in a 4 oz. package. Its shaped like a log and the cheese is white with green herbs all around it. Got it? :) I also doubled the recipe (so wed have leftovers) and it was great!
Chicken with Goat Cheese & Sun-dried Tomatoes
2 chicken breasts, pounded thin
1 T. olive oil
3/4 c. chicken broth
2 T. sun-dried tomatoes, chopped (and drained, if packed in oil)
2 oz. herbed goat cheese
salt & pepper
Heat skillet over medium heat. Pound out chicken breasts. I find the best way to do this is to set a piece of saran wrap on the counter, place the chicken on it, place another piece of saran wrap over the top, press down around the edges so the juices dont splatter, and then pound away with a meat mallet or a frying pan.
Sprinkle chicken with salt and pepper. When oil is hot, add chicken breasts. Cook through, about 6-8 minutes per side, depending on the thickness. Remove chicken onto a plate, cover with foil and set aside.
In the same skillet, add the chicken broth. Cook over medium heat until reduced by about half, being sure to scrape up the bits of chicken from the pan. Add the sun-dried tomatoes and heat through. Stir in the goat cheese and remove from the heat.
Top the chicken breasts with the sauce and serve.
Source: adapted from Annies Eats
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