Posts tagged ‘tomato’

November 7, 2011

Food: Roasted Garlic and Mushroom Shells with Smoked Spiced Turkey Tomato Sauce.

It is sometimes hard to condense recipe titles.

I want to include as many ingredients into the title as possible. I’ll work on condensing them.

Moving on. Check these shells out. The roasted garlic and mushroom combination with ricotta cheese is really tasty. Then you add the smoky and spicy tomato sauce – you now have a complete meal. Maybe next time I’ll make a green salad to go along with it?!?!

These freeze really well too. If I have time, I make two baking dishes. Freeze one and eat one.

Roasted Garlic and Mushroom Shells with Smoked Spiced Turkey Tomato Sauce


  • 1 box of large pasta shells
  • 6 garlic cloves, roasted and mince
  • 1 8 oz. container sliced mushrooms
  • Kosher Salt
  • freshly ground black pepper
  • 2 cups Ricotta cheese
  • 1 1/2 cups grated mozzarella cheese, divided
  • 1 egg
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped fresh basil or dried basil (reduce amount if dried)
  • 1 1/2 quarts Smoked Spiced Turkey Tomato Sauce


1. Cook pasta shells according to package directions – cook about 1-2 minutes less – since the shells will cook more in the oven. Strain and let cool in sink. Adding a drizzle of olive oil on the top of them, helps prevent them from sticking together.

2. Saute sliced mushrooms in a little bit of olive oil, salt and pepper, until browned and somewhat soft – only 4 minutes on medium high. Let cool.

3. Combine garlic, mushrooms and remaining ingredients into a bowl (only 1 cup of mozzarella). Stir to combine. Add more salt and pepper to taste.

4. Once pasta shells are cooked and are cool enough to handle, spoon in about 1 1/2 tablespoons or more of cheese filling into each shell. Place in a baking dish, that is covered with a layer of tomato sauce. Fill baking dish completely up – top with more sauce and remaining 1/2 cup of mozzarella cheese.

5. Bake in a preheated oven at 400 degrees until sauce is bubbling and cheese is melted and begins to brown. Serve hot.

**to roast garlic cloves…cut the ends off, drizzle a little olive oil on top, wrap in foil and roast in a hot oven until they are soft. Push them out of their skins and mince.


November 2, 2011

Food: Smoked Spiced Turkey Tomato Sauce.

I am going to tell you a secret.

But don’t tell anyone.

Homemade meat sauce is SO easy to make.

Don’t be intimidated. With a few staple ingredients that I usually have around, this delicious flavorful sauce is born.

There are a million variations. I had ground turkey in the freezer, that was reaching it’s freezer life – ground beef, ground pork and a combination works great too.

This sauce freezes great! I make a lot of this and freeze in quart containers.

Smoked Spiced Turkey Tomato Sauce

Makes 2 quarts


  • 1 tablespoon Olive Oil
  • 1 medium onion, small dice
  • 2 medium/small carrots, small dice
  • Kosher salt
  • freshly ground black pepper
  • 1 lb. ground turkey
  • 1 tablespoon medium chili powder
  • 2 dashes cayenne powder
  • 1 tablespoon smoked paprika
  • 2 tablespoons tomato paste
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can italian stewed tomatoes
  • 1/4 cup chopped parsley


1. Heat large pot on medium heat with Olive oil. Add diced onion and saute for 2-3 minutes. Add carrots and a dash of salt and pepper, cook for another 2 minutes. Stirring occasionally.

2. Turn up heat to medium high. Add ground turkey and cook until browned and all pink is gone. Add the remaining ingredients. Turn heat to low and simmer for at least 15 minutes. Taste and season with more salt and pepper.

3. This can be simmered more but is great right away. I freeze 1 quart and eat 1 quart right away.


September 6, 2011

Food: Summer Corn and String Bean Pasta.

This is sort of a strange title for this post. I wasn’t loving Summer Pasta or Summer Vegetable Pasta. And I thought that I should be specific in my title.

Okay, I’m rambling.

Corn on the cob is one of my favorite summer sides. Corn off the cob is just as delicious plus you don’t need floss at the end of your meal.

String beans add that punch of green and crunch. What is not to love about a string bean?

I just happened to plant about 10 extra cherry tomato plants than necessary. I mean I’ve been giving tomatoes away. Each afternoon I end up picking a bowl full. So adding these into the pasta mix was not only necessary since my counter is full of them but also so flavorful. I also love when they pop in your mouth.

A little warning about the leeks. I’m not sure if you are a leek person. I mean they can be overpowering in a dish. Here they aren’t overpowering but you can taste them. They can be omitted or substituted out for regular olde yellow onion sautéed until soft. I enjoy the bite that leeks have plus I think they go great along side of cilantro. Try it and let me know what you think.

Summer Vegetable Pasta

Yield = 4 portions for hungry people.


  • Penne pasta
  • String beans, cleaned, ends removed and cut in half
  • 1 tablespoon unsalted butter
  • 1/2 leek, cleaned and chopped
  • 1 cup cherry tomatoes, sliced in half
  • 2 ears of corn, cut off cob and cob reserved
  • 1/4 cup chopped cilantro (or more if you are like me)
  • salt and pepper, to taste
  • red pepper flakes
  • 1/2 cup Asagio cheese, grated


1. Cook pasta according to package directions. Meanwhile, blanch string beans in small pot of boiling water – approximately 3-4 minutes. Drain and let sit in colander.

2. In a medium-sized non-stick pan melt butter over medium heat. Add chopped leeks. Saute for 2 minutes. Add cherry tomatoes and saute another 2 minutes – stirring occasionally. Add corn, saute for 1 minute, just to heat through.

3. Drain pasta and reserve 1 cup of cooking liquid. Return pasta to pot with 1/4 cup of cooking liquid. Add string beans, leek mixture, cilantro, red pepper flakes and salt and pepper to taste. Stir to combine and coat pasta with liquid. Add more liquid if desired. The pasta will soak up the liquid and create a sauce with the ingredients.

4. Plate individual portions and top with asagio cheese and more cilantro (if desired). Dig in while its hot.

August 10, 2011

Food: BLT Sandwich.

This isn’t technically a BLT sandwich. It is a BLT – L + A + M + RO. Following me?

B=Bacon. Thick cut, is a must. L= lettuce but I wanted to add arugula (A).  Yes, it is a lettuce but I like to be specific with my readers. T = tomato; heirloom tomatoes from my garden were calling me to eat them. M = mozzarella…no need to explain. RO= red onion..a sandwich without RO isn’t a sandwich in my book. And another M for mayo but then I would have to add a B or T for bread/toast..details, details, details.

Wow, after that long explanation you have probably already left this site. I don’t blame you. Let’s get to the recipe.

Wait one more thing…You know when bread tears apart the roof of your mouth? I love that kind.

BLT Sandwich

I made this for one, so adjust as necessary.


  • Thick cut Bacon
  • good quality bread
  • Mozzerella, fresh and sliced
  • Arugula, stems picked and cleaned
  • Heirloom Tomatoes (red and yellow)
  • Red Onion, sliced thinly
  • Mayo
  • Kosher salt


1. Cook bacon until crispy. Let drain and cool on papertowel.

2. Meanwhile, toast bread over hot skillet or in toaster until browned on the edges.

3. To assemble sandwich, spread both slices of the bread with mayo. Pile on the mozzarella, arugula, tomatoes, red onion, and bacon. Top with a sprinkle of Kosher salt (if desired). Top with other slice of bread. Dig in!!


April 18, 2011

Food: Quick Homemade Salsa.

Mexican is on my mind. We have two jars of store bought salsa in our ‘pantry’. But I eyed the can of Fire Roasted Tomatoes with garlic and thought of Sandra Lee. Semi-homemade salsa coming right up.

The cilantro makes it taste and smell so fresh. Off to make another batch so I can share.

Quick Homemade Salsa


  • 1 can (14.5 oz.) of Fire Roasted Tomatoes with garlic
  • 1 heaping tablespoon of garlic
  • handful of cilantro
  • 1 teaspoon tomato paste
  • 1 scallion, rough chop
  • 4-6 shakes of hot sauce

1. Put everything into food processor. Pulse until desired consistency. I like salsa a little bit chunky.

2. Serve with corn chips.

*Pantry is in quotations…well, because we don’t have a pantry. It is more like a cabinet where all the pantry items reside.

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February 15, 2011

Food: Roasted Red Pepper and Tomato Soup.

For some strange reason I had a lot of red peppers in my vegetable drawer. What’s a girl to do?!?!
I toasted up some crunchy French bread and lathered on some butter. Ladled some soup. And enjoyed.
It was cold last week when I made this. Now it’s 64 degrees. Got to love Colorado in February.
  • 4-5 large red peppers, cut in quarters and seeded
  • 1 large onion, cut in quarters
  • 2 cans whole tomatoes, drained, liquid saved
  • salt and pepper
  • olive oil
  • 2 finely chopped garlic cloves
  • 3 cups vegetable stock
  • 1-1 1/2 cups whole milk or heavy cream
  • optional – parsley, sour cream,

Preheat oven to 425 degrees.

1. Combine peppers, onions and drained tomatoes on rimmed baking sheet. Drizzle olive oil (about 2 tablespoons) and sprinkle salt and pepper over pepper mixture. Roasted for 40 minutes.

2. Place pepper mixture into food processor, process until smooth (or to your desired consistency).

3. Heat large pot. Add 1/2 tablespoon of oil and garlic. Stir constantly so that the garlic doesn’t burn. Cook for 3-5 minutes. Add pureed pepper mixture and vegetable stock to pot. Bring to the medium simmer. Add whole milk/cream, stirring to combine. Turn off heat. and serve!!

a dollop of sour cream would be heaven, placed on top…yum.

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