If you blink in the Pacific Northwest summer could be over that quickly. Meanwhile, in the deserts of Arizona it lasts long into October. As a child in Arizona, we began school a couple weeks prior to Labor Day. So, when my Washington raised husband referred to Labor Day as the official unofficial end ofContinue reading “Vegan Creamy Gazpacho”
Tag Archives: tomatoes
Meaty Spaghetti Sauce on Spaghetti Squash
One of my favorite meals growing up was spaghetti. And I can see why my mom made it fairly often. It was quick, relatively easy and no one complained. Sometimes when money was tight, she might buy that really horrible powdered spaghetti sauce mix (I believe it’s in between the taco seasoning and biscuits & gravy powdered mixes). Talk about disappointment. You walk into the kitchen to find noodles boiling in water, spaghetti sauce on another burner and soon it would dinner paradise. Only to realize that my mom was trying to use chopped up olives & mushrooms to mask the taste of astronaut spaghetti sauce.
To give my mom credit, she did make a killer lasagna (thanks mom). And she wasn’t a ‘horrible’ cook or anything, it’s just that I may have branched out a bit more (does anyone else find it interesting that spices were a novelty in the 80s home?). Well, this Spaghetti Meat Sauce is good. And when I say meat sauce, I mean, MEAT SAUCE. I’m not talking about skimpy amounts of beef where the ratio between tomato sauce & meat is more like a “flavored” meat sauce. I’m not talking about Ragu. I’m talking about meat being the main ingredient. At the end of this meal you won’t find yourself saying, “Where’s the beef?” The 80s is gone my friends, so retire your lemon pepper, Lawry’s Seasoned Salt, dressing in a bottle for Iceburg lettuce salad (in case you still have it in your cupboard). Enjoy the first time ever–picture tutorial!
Clean Spaghetti Squash pricked with a fork all over–ready for destination oven.
Cooked for an hour in the oven at 350. Sliced in half, remove the seeds, and scrap with a fork to produce "noodles."
Meet the carrots, no need to peel.
Yes blurry, but do you see my fingers curved inward–do this!
Using the curved fingers to hold the carrot (above pic) and holding the knife with the other hand. Thinly slice off a side, turn it over to slice another. Until all sides are sliced.
Until it looks similar to a Lincoln Log.
Now cut them into four smaller logs, like so.
Get them lined up, ready for a small dice.
They should look something like this, but no one will judge if they're not.
Oh those cute little diced carrots.
Celery. Start the cut here and keep rocking it to get more julienne-like cuts. Then small dice.
Meet Mr. Onion who will only make you cry.
Once again, pay attention to finger positioning to avoid chopping your finger off. Cut off the top portion, not the scraggly root portion.
After slicing it in half and keeping the root intact. Put one hand on top.
With the edge of the chef knife, begin to make a slice at the bottom of the onion. Use your hand on top to help it through if need be.
As you can see, I've created three slices, which will give me four layers. And notice the knife has not come in contact with the root.
Here's a front shot of the sliced onion, now for the vertical slices.
Vertical slices. Use the tip of your chef knife to do this.
Now it's time to cut it into a small dice.
I poured about 2 Tb olive oil in my dutch oven over medium heat. After heated a bit, I added the mirepoix.
Skipped a couple steps, but do you blame me–I was hungry.
Dinner is served.
A Year Ago: Roasting a Chicken or Cleaning the Carpet
Meat Sauce with Spaghetti Squash (printable recipe)
I’m a big fan of meat sauce, not so much meatballs, but give me meat sauce and I’m a happy woman. However, I rarely make it for my family, because of the pasta noodles. This is a perfect little compromise in my book and my girls don’t care anyway, because they’ll eat just the meat sauce (my kind of girls).
Ingredients:
1 spaghetti squash
2 Tb extra virgin olive oil
1 medium yellow onion, small dice
2 carrots, small dice
1 celery stick, small dice
1 tsp sea salt
2 cloves garlic, finely diced
2 Tb tomato paste
3 sun-dried tomatoes, chopped up small (not oil packed)
1 lb grass-fed hamburger beef
1 lb pastured pork sausage (no flavoring, but you could if you want)
2 cans (14 oz ea) diced tomatoes
2 (more) Tb tomato paste
2 tsp dried oregano
1 bay leaf
salt & pepper to taste
Directions: Preheat oven to 350. Once it’s heated, place a sheet of aluminum foil on the middle rack and place your cleaned spaghetti squash on top. Bake for 1 hour.
Mirepoix: There are two types of mirepoix’s. The one I’m using is the traditional mirepoix, which is simply a mixture of diced carrots, onions, & celery. I am choosing extra virgin olive oil instead of butter to cook it. Do a small dice on each of the vegetables. Add the olive oil to your heavy duty pot and turn heat to medium. Give it a minute to heat up, then add the vegetables. Stirring and avoid burning or adding color at all to your onions. After it’s been cooking for 1 minute or so, add the salt. Stir and cook for an additional 4 minutes, or till the onions are soft.
Add the finely diced garlic to the mirepoix and stir constantly for 30 seconds. Now add the first round of 2 Tb tomato paste. Mix completely with the mirepoix and cook for 1 minute. Add the chopped up sun dried tomatoes. Stir an additional 20 seconds. Now add both meats. Stir the mirepoix/tomato mixture all into the meats, until thoroughly incorporated. Stir occasionally to evenly cook the meat. Once the meat is mostly cooked (small to little traces of pink left), add the diced tomatoes and stir around. Turn the heat to low/simmer.
Add the bay leaf. Place the oregano in your hand and grind it up in your hand to release the oils in it. Now add it to the pot. Add the remainder 2 Tb tomato paste & stir around. Cover and allow to simmer for anywhere between 20 minutes to 1 hour. If you have it on simmer for longer than 30 minutes, check on it periodically and stir. Season with salt & pepper before serving.
Your squash should be able to be sliced without any give. Scoop out the seeds. Get a medium bowl ready. With a fork, scrap the squash and you will begin to see it turn into miniature spaghetti “noodles.” Put the spaghetti squash into the bowl. Serve the squash and top with your meat sauce.
Serves: 8-10
The Family Meal (Roasted Tomato & Red Pepper Soup)
There is so much research showing how important it is to eat together for meals. I understand that eating every meal together is not completely feasible, so maybe it’s making a goal for one meal a day. Granted, I don’t have teenagers or any after school sports during this stage of life. However, I think I hold it so dear, because growing up we didn’t have regular “check-in” time during a meal (meaning every member of the family sat together). I love how Ben regularly asks the girls, “Girls, I forgot to ask (insert enthusiasm), what was your favorite part of the day?” Tayers will routinely announce, “OH..HUCK! (as in a character from Strawberry Shortcake).” But you know, it’s not about dinner being intricate or fanciful; rather, it’s simply about being present to feed both the body & soul.
I wish you could come into our home to share a meal with us, because contrary to mislead beliefs, we rarely have exquisite platings. Typically, it’s fairly humble and sometimes a flop (with a very humble husband still eating it). If there’s something I want to impart to you in the kitchen is take risks, expand upon what you know, but do it with little steps. And if there’s another thing I want to impart is take advantage of what the farmers are growing, because it most likely tastes REALLY good.
Tomatoes. They’re still abounding here in western WA and you don’t want to pass them up. My girls love tomatoes, as do I, and we all love a good tomato soup. Growing up I hated tomato soup, because you only found in a white & red can labeled Campbell’s (Could it get any worse?). So in my infinite 8 year old wisdom, I deduced that all tomato soup was evil (as were those sad little Circus Peanut Candies). Then, I grew up and tried a different tomato soup, come to realize I had it partially wrong. Not all tomato soups are created equal (I was right about the Campbell’s brand). This tomato soup is fairly straightforward & easy. You won’t see if featured on 30 minute meals, due to the roasting time alone, but well worth it. You can choose to serve it a la rustic (less smooth & without pressing it through a sieve) or a bit more refined (pressing it through a sieve), but it’s entirely up to you. Whatever you do, I hope you sit down, give thanks for even the simplest of meals, breathe in deep for this moment you’re given, and do with those people you love most:)
One Year Ago: Day One & Two of Culinary Intensive Course
Roasted Tomato & Red Pepper Soup (printable recipe)
Please don’t be afraid of salt here. Salt is like the focus button on a camera, it is there to enhance the flavor. A tomato in season is going to be great; however, when you add a bit of salt to it…it’s WOW factor increases exponentially. Use however, much water you think you need to create the consistency, which suits your fancy.
3 lbs heirloom tomatoes
Handful of sungold tomatoes
1 red bell pepper
1/3 cup olive oil
sprinkle of unrefined granulated sugar
sprinkle of kosher salt
2 tsp unrefined sugar, evaporated cane juice
1 tsp kosher salt
1-1 1/2 cups water
freshly grated parmesan cheese
crack of fresh ground pepper
light drizzle of olive oil
Directions:
Preheat oven to 400. Line rimmed baking sheet with parchment paper. Cut heirlooms into quarter slices, while leaving the sungolds as is and put on tray. Quarter the red bell pepper & place on sheet as well. Drizzle the olive oil over the nightshades (tomato & peppers fall in the nightshade family), then sprinkle with salt & sugar. Roast for an hour.
Transfer everything, even the oil, to a food processor. Process until smooth (45 seconds to 1 minute). Taking a fine meshed sieve or food mill, pour some of the pureed mixture through to strain the seeds & skin pulp. Take the strained soup mixture and add 1/3 cup at a time to create the right consistency for you. I used 1 cup of water. Then, added a little bit more sugar & salt to make the tomato flavor pop. Heat on the stove top. Garnish with freshly grated parmesan, cracked pepper, & light drizzle of extra virgin olive oil.
Peach Pico de Gallo
The trees around here tell me that Autumn is on the move. However, in Bellingham it is known that summer doesn’t fully start until the Fourth of July and sticks around till end of September. Today would prove otherwise. But, I’m not letting it get to me and trying to make up for so much lost time in the kitchen this summer. Peaches, nectarines, apples & plums are in abundance. In fact, you can still get strawberries, blueberries & raspberries at Joe’s Garden (oh how I love thee). Not to mention the nightshade vegetable/fruit family abounding everywhere.
And since we’re leaving to Vegas this week for my sister-in-law’s wedding, I needed to do something with the tomatoes & peaches before I left. A peach pico de gallo sounded wonderful. I think it was two summers back we would buy this mango-peach salsa from Costco & simply loved it. It was more on the sweet side, not as much spice, but perfect for grilled chicken, salmon or even better…scrambled eggs. My version is less sweet and it tastes like a pico de gallo should–fresh. You can up the spice factor however you like. It takes me to the beaches of Mazatlan where my grandpa lives, except this time I’m older and can drink a beer with it. Enjoy!
P.S. We got our camera in the mail this week (must use the word “our,” as I’ve already said “my” once–OOPS!) & I love it!
Peach Pico de Gallo (printable recipe)
Ingredients:
1 medium sweet onion, diced
1 large red pepper, diced
1 jalapeno pepper, minced (the heat is in the inner white spine, so you can remove that to make it less hot)
6 hothouse tomatoes (Joe’s Garden), diced
1 1/2-2 lbs peaches, chopped & skinned
pinch of salt
juice of one lime
Optional: If you want more heat, add more jalapenos.
Directions: This is relatively easy to make. The work is done with a sharp chef knife, cutting board and bowl. Cut, dice, chop, etc and put it into the bowl. Mix together, taste for flavoring & add more of what you think you need. Eat with chips, serve on eggs, chicken, salmon, fish tacos, cod, halibut. Add a mango if you like.
Receiving the Gifter
Our church body has been going through I Corinthians since September. I have to say that it’s been a wonderful & fulfilling process digging through this letter. It hasn’t been a quick study, which makes me feel like I have bypassed those awkward first couple of dates and now I’m building a relationship. One thing we as a large body are doing is memorizing this passage in the Lenten season:
So whether you eat or drink or whatever you do, do it all for the glory of God. Do not cause anyone to stumble, whether Jews, Greeks or the church of God— even as I try to please everyone in every way. For I am not seeking my own good but the good of many, so that they may be saved. Follow my example, as I follow the example of Christ.
Just the night before I was talking to Ben about stuff in my life revolving around this verse. One of those things was on food and the ability to use it as an idol of sorts, or even use it to snuff other people. What got me thinking about it was my friend Talia asking us moms at our Thursday morning playgroup about advice on cooking a steak. I found myself desperately wanting to give my input and mainly so I would continue to be known as the person who is most knowledgeable about food. I recalled different instances to Ben that I have done this in the past month.
Most of this was due to pride. However, what got me thinking a bit further was how easy it is to turn on a snobbery about food. Not only food, but places I will shop, items I will buy, mantras I will endorse. Food is such a sticky subject when you get right down to it. It serves a basic need and provides a creative outlet. It nourishes & sustains; as well as, stimulates & binds. I love food for all these reasons. I am convicted by what I choose to buy for my family, trying to ensure quality while maintaining a modesty, if you will, for those who are starving. I also understand that as you eat more food, your palate broadens and you become more picky about what you will put into your body.
In Bellingham, we have been a “Green” city long before it was vogue. Composting, buying local, grass-fed, organic weren’t just marketable clichés, but a way of life for many. And as we’ve been studying the church of Corinth and some of their issues it has got me thinking about how as a Christian our issues may be different, but attitude has not. In looking at my culture in my town, these “organic, buy-local, free-range, farmer’s market from the Earth” values are good. It is both the Christian and the non, seeking to be stewards of the Earth. However, where I feel like I personally have gone astray is when I’ve taken these inherently good values and made them more important than the person giving a gift. Let me break it down into a simple story if you’re not tracking with me.
My mom said to me about four years ago that she could get some gift cards from her work (due to some reward thing) for Wal-Mart, which could go towards anything I needed for our first child (I was pregnant at the time). Now, many people shop at Wal-Mart, but at this moment in time, and then, I don’t–due to moral convictions. However, what I said in response to my mom is what I would define as a snobbery, which is putting my “values” ahead of the person. I told her that I wouldn’t really want the gift card, because I don’t want to support Wal-Mart and what they stand for. In my ignorance, I was thinking I was stomping on feet of injustice. But really–I was stomping on the generosity of my mother trying to give anything she had for me. I was putting what I would call a good value ahead of the person. I was lacking love.
It’s exactly as the writer says in the thirteenth chapter of I Corinthians, “If I give all I possess to the poor and surrender my body to the flames, but have not love, I gain nothing.” Whenever I put my own agenda, values, or convictions (even if they’re good) ahead of a person who is created in the likeness of God, I defecate on them, because I lack love. When I snub off a gift of factory farmed chicken, tasteless steak, plastic made toy, dessert from a box, or even (shall I say it) coffee from Folger’s, if I have let these stand above the person, I have lacked love.
But…I don’t want to end with you (or me) thinking it is never okay to hold to standards we’ve set forth. For me, I have a standard of eating cake from scratch for instance. However, if my friend invited us over for dinner and she made it from a box, I’m not going to say, “no thanks,” because of it. Instead, I’m going to delight that my friend loved me enough to prepare something for me; regardless, if it meets my standards, because she meets God’s standards and that’s what love is. Because I want to receive the gifter more than the gift (yes I know gifter is not a word).
So as any good friend (that I hope to be, even if we’ve never met), I want to share this tangible gift, which comes in the form of creamy, semi-modest, yet flavorful tomatoey (c) goodness. I have made it a couple times, but the most memorable was for a group of graduating college Seniors for their banquet. The director of the group had been to many of these banquets over the years and told me this main dish (and the dessert Panna Cotta with Balsamic Strawberries) was the best Senior Banquet meal he had ever had (that’s at least 20 years worth).
Creamy Tomato Sauce with Pasta (printable recipe)
This is an easy gift to give and I doubt many people would refuse it. It has depth of flavor, creamy, great texture and invites you to serve up another bowl. Recipe is adapted from Cooks Illustrated.
Ingredients:
- 3 Tb unsalted butter
- 1 ounce prosciutto, minced (about 2 Tb)
- 1 small onion, diced fine (about ¾ cup) [I used shallots this time around]
- 1 bay leaf
- pinch of red pepper flakes
- Kosher salt
- 3 medium garlic cloves, minced
- 2 Tb tomato paste
- 2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse
- ¼ cup plus 2 Tb dry white wine
- 2 cups plus 2 Tb crushed tomatoes (from one 28-ounce can) [I used whole tomatoes and crushed them in the pan]
- 1 pound pasta (use a short pasta, ziti, penne, or fusilli)
- ½ cup heavy cream
- ground black pepper
- ¼ cup chopped fresh basil leaves
- Grated Parmesan cheese, for serving
Directions
1.Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and ¼ teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add ¼ cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
2.Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
3.Meanwhile, bring 4 quarts water to boil. Add pasta and 1 Tb salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
4.Remove bay leaf from sauce and discard. Stir cream, remaining 2 Tb crushed tomatoes, and remaining 2 Tb wine into sauce; season to taste with salt & pepper. Add sauce to cooked pasta, adjusting consistency with up to ½ cup pasta cooking water. Stir in basil and serve immediately. Top with Parmesan.
Heirloom Tomato & Watermelon Salad
There is so much going on around our house, well actually not really right now. It’s more like there’s so much going to happen within our family. My little nephew Lucas will be going in tomorrow to have an MRI to check the growth of his brain. At his six-month check-up the doctor was concerned about the growth of his head, because it was on the small side. She reassured my sister-in-law that it was either because he simply has a small head or his skull is already fusing together. If it was the later, then they would do surgery to ensure proper growth.
Well, he went in for a cat scan last week where the news wasn’t either of the possibilities. The technician reported that the scan showed there was some sort of pressure (I hate the ambiguity from doctor reports), which means he has to be sedated to have an MRI. Not as if that’s not enough stress, anxiety, & fear to put on a mama, but his appointment isn’t until 2pm. If you’ve never experienced an MRI than you might be a little lost as to why the appointment time is a big deal…bear with me. Our oldest had an MRI when she was 14 months, but it was first thing in the morning. They make you fast, but not just an hour beforehand–it’s much longer. So for dear Lucas, he won’t be able to eat anything after 7 am and then only clear liquids from that point until 11 am. After 11 am he isn’t allowed to eat or drink anything! I thought it was hard for my 14 month old, but for a 6 month old this really is difficult.
The good news is my brother, sister-in-law and nephew will be flying from AZ to see us on Wednesday. I get so giddy when family, friends, or guests come to stay with us, especially if they’ve never (or hardly) been to our neck of the woods. I think of all the food I get to make, the lazy morning Americanos or lattes to drink, walks by the water, and evenings on the deck while the kids go to sleep.
Even though I’m super excited to see them, I’m wearing a heavy heart for Adrienne as a mama who’s going through this with her little boy. I know the heart strings that get pulled when it comes to your child–it’s personal and we mothers can’t think logically. Our minds wander into that pit of fear and “what if’s?” Plus, they’ll be here when they get the results back from the MRI. If it’s good news than we get to rejoice and celebrate. But what if it’s bad news? We’ll embrace one another and cry, question God and ask him why is this happening to this young life?
The thing about it is I’m remaining hopeful for dear, sweet Lucas. I truly believe the MRI will come back as nothing. That the doctors will call on Thursday with positive news. That the only thing they found is that Lucas simply has a small head and the CAT scan was incorrect. It’s like the ultrasound at 19 weeks with my first and the doctor reported that there was a shadow under the left ventricle of the heart, which meant a possibility of Down’s Syndrome. I knew that everything was fine with my baby–I had a peace like on a warm summer day when there’s a gentle breeze ushering in from the water as the sun kisses your skin. There’s no threat of rain clouds or fear of a storm approaching. And I see Lucas sitting between his daddy & mama right next to me on the grass in that peace.
Heirloom Tomato & Watermelon Salad (printable recipe)
So come Thursday, I hope to make this wonderful salad again in celebration of good news!
Ingredients:
- 3 lbs variety of heirloom tomatoes, cut into wedges (try the Green Zebra)
- 1 small watermelon, cut into 1 inch chunks
- 1/2 red onion, cut into 1-in slices
- 1 or 2 avocados, cut into chunks
- 2 sprigs tarragon, take off stem (you can also add chopped basil)
- 3 Tablespoons Olive Oil
- 3 Tablespoons Balsamic Vinegar
- Kosher Salt & Ground Pepper
Combine tomatoes, watermelon, avocado, & red onions in large bowl. Sprinkle with salt and mix with hands. In a measuring cup or large cup combine olive oil, balsamic vinegar, tarragon, and salt and pepper to taste. Dump onto fruit. Mix it up. Grab a bowl and fork and dive in.
Backdoor Hospitality 
