Fresh Tomato Tart with a Basil-Garlic Crust

My friend posted this recipe on her blog, and I had to make it!   It's a perfect recipe right now with all the basil and fresh tomatoes from your garden!  I think you could say its a second or third cousin to Margherita Pizza.  

The only changes I made was to use fresh mozzarella.  Then, I was also in a hurry and skimmed the directions and got it confused with a southwestern tart I make and blended the basil with my flour.  Jen's crust is a pretty green (see it HERE) because it was blended before adding the flour.  Next time, I'll get the pretty green crust! 

Fresh Tomato Tart w. Basil-Garlic Crust

Recipe from HERE

• 1 RECIPE BASIL-GARLIC TART DOUGH (Recipe below)
• 4 OUNCES SLICED MOZZARELLA (I used fresh)
• 2 LARGE, RIPE TOMATOES (ABOUT 1 POUND), CORED AND CUT CROSSWISE INTO THIN SLICES
• SALT AND FRESHLY GROUND PEPPER
• 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

1. Prepare the dough (below), and press it into a 10-inch tart pan with a removable bottom.
2. Preheat the oven to 375 degrees F. Line the bottom of the tart shell with mozzarella. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing.(The tart may be covered and kept at room temperature for 6 hours.)

 Basil-Garlic Tart Dough

• 1/3 CUP FRESH BASIL LEAVES
• 1 MEDIUM GARLIC CLOVE
• 1 1/4 CUPS UNBLEACHED ALL-PURPOSE FLOUR
• 1/2 TEASPOON KOSHER SALT
• 8 TABLESPOONS (1 STICK) UNSALTED BUTTER, CHILLED AND CUT INTO 8 TO 10 PIECES
• 4-5 TABLESPOONS ICE WATER

1. Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.
2. Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
3. Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.
4. Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
5. Preheat oven to 375. Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough and bake in the preheated oven for 10-15 minutes. Let cool slightly and proceed with recipe above.

Kale and Roasted Vegetable Soup

My BFF shared this recipe with me and it's perfect right now because butternut squash is getting ripe on the vine for all you lucky ducks that have butternut squash (apparently I planted a hybrid, boo!), and I had just picked some kale from my garden.  It was so super yummy!!  I think I've eaten the whole pot by myself.  Not even kidding.

Not going to lie, I was super skeptical about this tasting good.  I think my ten year old self took over briefly while I was cooking and looking at all the vegetables together and wondering how they could taste good.  But, it did and it was fabulous.  So fabulous, I had it for breakfast. 

Enjoy!

Kale and Roasted Vegetable Soup 
Original Recipe from HERE

Ingredients

• 3 medium carrots, peeled and sliced in small discs
• 2 large tomatoes, quartered
• 1 large onion, cut into wedges or  4 or 5 slices
• 1/2 small butternut squash, peeled, seeded, cut in chunk size for soup.
• 6 peeled garlic cloves or 3 tsp. minced garlic
• 1 Tbsp olive oil
• 6 cups or more of vegetable broth (I did end up using a little more)
• 4 cups of finely chopped kale (I use my frozen kale from summer harvest)
• 1/8 tsp. dried ground thyme
• 1 bay leaf
• 1 15 oz can of Great Northern white beans, drained
• Salt (I used sea salt)
• Pepper

Directions

1. Preheat oven to 400°F. Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 40 - 45 minutes.
2. Pick out garlic cloves, tomatoes, and onion and puree until smooth (or keep chunky if you like chunky, but my kids don't). Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3. Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Can be made a day ahead.  
4. Enjoy!

So, I didn't really read the original directions very well and ended up doing it this way, and now just do it this way every time.  Though I do only quarter my tomatoes and onions NOT dice them.  That took way too long to separate!  But, they smelled so good, and I couldn't get my niece to stop eating the carrots they were so yummy!! 

*Please note this recipe does not freeze very well, the butternut squash tends to get mushy. 

Cream of Mushroom Soup

Before and after being pureed

I know I said I was going to be posting my turkey leftovers, but I have to post this first because this goes in one of my leftover recipes.  

One day I decided I was going to my own cream soups and can them, then I would never buy another can of it in my life.  I have yet to can any, but I like making my own!

My friend posted this recipe on her blog a few years ago, and I LOVE it!  So, whenever I have a recipe that calls for cream of mushroom soup, I make this first!   It makes my house smell sooo yummy!  My kids come running in and asking what's for dinner?!

I halfed this recipe the first time I made it (Not sure why because my friend mentions in her post you can freeze it...), but probably because I didn't buy enough mushrooms.  The mushrooms didn't half in the quantity that is economical to buy, so every time I make this, the amount of mushrooms change! 

So, when I use this as a substitute for canned cream of mushroom soup, I use the soup without the cream in it.  If I eat it as soup, I add the cream.  Delicious either way.  You can also make this vegetarian by using vegetable stock instead of chicken stock.  

I know not everyone uses a kitchen scale to measure ingredients, so I added the equivalent measurements for you.  Or what the ounces equaled in cups, etc.  Can I just put a plug in for the immersion blender?? How did my kitchen ever survive without it???? 

Original recipe HERE. 

Cream of Mushroom Soup Recipe
(Makes 1/2 gallon)

1.5 oz. butter (3 T.)
4 oz. yellow onion diced (1 cup)
2 oz. celery diced (heaping 1/2 cup)
2 oz. leeks (1 cup)
2 lbs. mushrooms
1.5 quarts chicken stock (6 cups)
roux**
1/2 tsp. salt
1/8 tsp. pepper
8 oz. heavy cream, heated

1.  Sweat onions, celery, leeks, mushrooms in butter
2.  At the same time make your roux*
2.  Add chicken stock and roux, stir to dissolve roux, bring to simmer for 30 minutes.
3.  Puree solids until smooth, simmer for 10 minutes
4.  Season with salt & pepper, to taste
5.  Add heated cream to soup and garnish just before serving.

** roux recipe

8 T. butter
8 T. flour

Melt butter, whisk in flour.  Cook boiling & whisking for 4 minutes. 

the roux cooking

This was before adding the mushrooms - Seriously this smells so amazing I almost forgot to add the mushrooms!

Spaghetti Squash Dinner

I do believe that I'm a little late to the spaghetti squash party, but better late than never right?

We had company over for dinner the night I made this, and one person said, speaking of the squash, "That's better than any regular spaghetti I have ever eaten!"  What??  

You guys, it was so good, easy, and healthy!  Why have I never made this before???

I looked at a lot of recipes and I used this one as a reference.


Cheesy Baked Spaghetti Squash Recipe


1  spaghetti squash
1- 2 cup of your favorite marinara or spaghetti sauce in each half  - depending on the size of your squash
Mozzarella cheese grated (or I used a blend of Italian cheeses)
Parmesan cheese grated

1. Cook your spaghetti squash. Stab it a few times all over, place on a paper-towel-lined plate, and microwave for 5-6 minutes. Turn the whole squash over and microwave for another 5-6 minutes, until squash is soft and easily pierced with a knife.  Slice the squash in half the long way, then scoop out the seeds. Using a fork, swirl the strands of squash around to separate. 
2. Pour 1- 2 cups of the marinara sauce into each squash half, add desired amounts of mozzarella, and swirl to coat the squash. Taste and add more sauce if you wish. Preheat your broiler.
3. Gently transfer the squash halves to a foil-lined broiler sheet. Sprinkle each squash half with enough Parmesan to cover the top. Broil on high for about 5 minutes (keep an eye on things so the squash doesn't burn), until the cheese is melted, bubbling, and browned. Serve immediately.

Kale Chips

I have been wanting to try making my own Kale Chips for a long time.  Someone gave me some flat leaf kale from their garden and I thought I would use some to finally see what the fuss was all about.

I didn't use a recipe - there were too many to choose from!

So, I thought they were okay.  I didn't love them, but I kept eating them!!   Like potato chips you can't eat just one... Well, my husband could... His exact words:

"It just tastes like crunchy grass."

"They might be better if they had other flavors on them, but I wouldn't waste any ingredients to try it."

"Those would taste good if I were a rabbit, but my taste buds are more complex than that." 

I didn't think they were that bad - and if you need a salty snack then it's a healthy choice. 

I was a little too generous with my olive oil (it just kind of poured out too fast), and then I had too much on one pan I think.  I noticed the pieces that didn't overlap cooked faster.  I also wonder what the taste difference, if any, is with the other curly leaf kale?  I can see how sprinkling Parmesan cheese over top would be yummy too!

Speaking of yummy... After we tried the Kale Chips we decided we wanted to make something a little more delicious, so we made these pumpkin chocolate chip cookies!!!!  I may or may not have eaten ten... 

If my husband's glowing recommendation for Kale Chips hasn't scared you off, here's how I made them...

Kale Chips Recipe

Kale
Sea salt
Olive Oil
(sprinkle Parmesan cheese on top?)

Tear pieces of kale.  Wash and Dry using a salad spinner.  Put kale pieces in a bowl and drizzle with olive oil and sea salt.  Grease a cookie sheet.  Lay kale pieces out.  I learned it was better not to overlap them.  Bake at 350 degrees for 15 - 20 minutes.

Black Bean Hummus

I have been making this black bean hummus recipe for years, yet each time I want to make it I can't find my recipe!  Luckily, the first time I lost the recipe I googled it and found the same exact one online, and I had to google it again to find it this time too!  So, finally I'm writing it down somewhere and I linked up to the one I found online too.  The only thing that I do different is blend the paprika in the hummus instead of just garnishing with it, and I definitely don't use the olives - one of the only foods I don't like.

This is my favorite hummus recipe!!  If I ever need a last minute appetizer this is one I go to because it uses ingredients I always have on hand.  Even though it's not the prettiest looking dip, it sure is yummy!

Black Bean Hummus Recipe

Recipe from HERE

 

1 clove of minced garlic

1 (15 ounce) can black beans; drain and reserve liquid

2 tablespoons lemon juice

1 1/2 tablespoons tahini

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

Put all ingredients in a food processor and blend well.  Use reserved bean liquid as needed to thin if it is too thick.  Serve with your choice of pitas, crackers, or vegetables, but my favorite is tortilla chips! 

Creamy Baked Penne Pasta

This recipe was a winner with everyone at my house!  I changed the recipe a bit - I know you're shocked!  Anyway, the sauce ended up making enough for 2 - 9x13 pans.  Awesome for me!!  I made one pan, and froze the remaining sauce to make another pan for another night!  I love recipes like that!!  The original recipe called for fresh tomatoes, but I had canned.  I also use pureed or crushed tomatoes because my kids don't like chunks of stuff.  I also pureed the onions and red pepper as well. Classic comfort food!! 

Creamy Vegetarian Baked Penne Recipe
Original Recipe found HERE
Makes 2 - 9x13 pans
2 - 1 pound boxes of mini penne pasta
24 oz tomato sauce
28 oz. can pureed tomatoes
1 red bell pepper, diced
1 medium-sized yellow onion, diced
1 T. minced garlic
8 oz light cream cheese, softened and cubed
1 cup mozarella cheese, grated (or to taste)
1/4 cup Parmesan cheese, grated (or to taste)
1 T extra-virgin olive oil
3 tbs balsamic vinegar
1 pinch of ground red pepper
1/4 c. sugar
1-1/2 tsp salt
1/2 tsp freshly-ground pepper


1. Preheat oven to 375º. Cook penne according to package directions. Drain and return to pot.

2. Meanwhile, add the olive oil, onion, garlic, and bell pepper to a large sauce-pan over medium heat. Cook, stirring occasionally, until translucent, about 10 minutes.

3. Add the tomatoes, garlic, balsamic vinegar, red-pepper, sugar, salt and pepper to the pan. Stir to combine.  Turn the heat down to low and add the tomato sauce and cream cheese. Let simmer, stirring occasionally, for about 15 minutes until the cheese has fully melted.

4. Add the pasta to the sauce, and stir to combine. Spread the pasta mixture into a 9-by-13-inch pan. Sprinkle with the mozzarella and Parmesan.

5. Bake for 20-25 minutes, until the top is brown and bubbly, and the pasta is warmed through. Serve hot

Pinterest Dinners

So, if you use Pinterest, I'm sure you've had the same experience as me, some recipes are hits, some are fails, and some are just okay.  Here are a few of my okays.  The vegetarian chili is the best of these recipes.  You might love them, it seemed like other people did, hence why I tried them.

Chicken Enchilada Soup:

I'm not a huge fan of red enchilada sauce, but I thought I would try this soup anyway.  It was good.  John liked it, but I don't think I'll make it again just because there are a thousand other recipes out there I like better.  You can find the recipe HERE. 

Monterey Chicken:

 

This was also good, but not fantastic... I changed it to be cooked in the crockpot, because I was short on time.  I put frozen chicken breasts in the crockpot (meaning I did not flatten them) and cooked them with garlic powder, minced onion, and BBQ sauce.  Once cooked, I added the cheese, Ro-tel, and bacon pieces.  Once again, probably will never make again, but HERE is the recipe if you'd like to try it. 

 

Vegetarian Quinoa Chili:

This was also good, and a great meatless version of chili.  For real, my husband didn't know there wasn't meat in it until I told him...  It is very hearty.  My uncle, who was visiting, said it should have another can of kidney beans too.  I found this recipe HERE, and was surprised when I clicked on the link and it took me to a blog of someone I knew ten years ago!!  My first job out of college was with the American Cancer Society, and Maria was one of our (best) interns.  I loved working with her, and she is seriously the sweetest person ever.  I don't know if this is going to go in my regular dinner rotation, who am I kidding, I don't have a regular dinner rotation -   I just like my chili recipes enough to not sub in a meatless version.  But, it is really good if you are looking for vegetarian dishes!!  

Copy Cat Panera Black Bean Soup

So, this was a first for me - making a copy cat recipe that I've never even tasted in the restaurant.  My sister in law suggested I find a recipe.  So, I found a recipe HERE, and when I saw how simple it was, I put it on the list for copy cat week! 

I did take some to my sister in law to taste test, and she said it was pretty right on.  I wasn't sure how it was garnished, so I did cheddar cheese with some cilantro, but I found out that isn't how Panera does it. 

This recipe can be made vegetarian if you use vegetable stock instead of chicken stock. 

The next time I make it I will double it, because it didn't make very much, and you know I like to cook enough to have leftovers.  I will also serve it with a relish of tomatoes, green onions, cheese, cilantro, and sour cream.  I might even add some of those tiny tortillia strips.  I think that would be really good too!  This soup to me is like a glorified refried beans. 

It really is very tasty!!!  I will be making it again.  My almost two year old had three ramekins full! 

This recipe said to puree the beans, but my sister in law said the beans are whole in the soup at Panera. 

Copy Cat Panera Black Bean Soup Recipe:

1 onion, finely chopped

2 cloves garlic, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1 to 1 1/2 cup boiling water
2 cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch

In a pot, combine the first six ingredients; simmer for 10 minutes.

Add beans, salt and cumin; cook for 5 minutes.

Combine the cornstarch with 1 1/2 tablespoons of water. Add the lemon and the cornstarch to the soup; cook until thickened

Garnish as desired.

Enjoy!

Vegetarian Stuffed Peppers

Oh my goodness, these were sooooooo good!!!! 

I've made stuffed peppers a lot, but I think this is my new favorite stuffed peppers recipe!!  I left some filling plain instead of putting it in the peppers and my kids ate that all up too!!!  Seriously delicious!

I cut this recipe out in 2008, but found it online for you HERE. 

I didn't even realize this was a slow cooker recipe until I was getting ready to put these in the oven...  Maybe next time I'll try cooking it the slow cooker way...

I changed the recipe quite a bit, and subbed quinoa for the brown rice, and it was soooo good!!!   If you are interested in the slow cooker version you just need to add water to the ingredients and see directions from original recipe, link above. 

I should have taken a picture of the filling.... sorry.

Let me just say this again, soooo good!!  :)

Vegetarian Stuffed Peppers Recipe

Ingredients

• 6 large green peppers
• 2 cups cooked quinoa
• 1 can sweet corn
• 1 small sweet onion, diced
• 1 can kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 3/4 cup grated Monterey Jack cheese
• 1 T dried basil
• 3 garlic cloves, minced
• 1  1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cup meatless spaghetti sauce
• 4 tablespoons grated Parmesan cheese, divided

Directions

• Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the quinoa, spaghetti sauce, corn, onion and beans. Stir in the Monterey Jack cheese, basil, garlic, salt and pepper. Spoon into peppers. Sprinkle with 2 tablespoons Parmesan cheese.
• Bake at 350 for about 30 minutes or until peppers are tender.  I added monterey jack cheese at the end and let melt. 
• Enjoy!

Baking tip:  If you don't have a lot of peppers to fill up a casserole dish, you can use a large muffin tin like I did here. 

Vegetarian Mexican Lasagna

I got this recipe from my friend, Jen's blog, and it is seriously so good!  So good, I made it every week for a month back in the summer with the cilantro from my garden!!  Even Jonah (then 1 yr. old) LOVED it! 

Trust me, the picture above does not do it justice!  It is so good!!!!! 

It is also a very forgiving recipe, I've made it different almost every time to experiment, and it always tasted good!  I've doubled this recipe quite a few times, because leftovers mean I don't have to cook as often!!

Here is the recipe with a few different things I tried in parenthesis:

Vegetarian Mexican Lasagna

1. c. fresh cilantro leaves
4 scallions, coarsely chopped
1 tsp. salt
1/4 tsp. pepper
10 oz. baby spinach (I also used a 6oz. bag once because that was on sale at the store)
8 (6 inch) tortillas (we actually use more, in fact I gave this recipe to John to make and he used the whole bag, 20!)
2 cans (15.5 oz.) black beans, drained and rinsed
2 c. prepared salsa (whatever heat you like)
8 oz. pepper jack cheese grated (about 2 c.)  (I also tried different cheeses so my other kids might like it more, because they thought it was too spicy.  They were all right, but pepper jack was definitely my favorite)


Preheat oven to 425.  In a food processor combine cilantro, scallions, salt, pepper, and as much spinach that will fit.  Pulse, add remaining spinach until all coarsely chopped. 

Grease an 8 inch square baking dish.  Lay 4 tortillas in bottom of dish (overlapping slightly).  Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing gently. 

Cover dish with foil; place on a rimmed baking sheet.  Bake until bubbling, 25-30 minutes; remove foil, and continue baking until golden, 15-20 minutes more. 

(I wasn't paying attention the first time I made it and added the salsa to the spinach mixture.  So, I do that every time now. We also have more layers because we use more tortillas.   If you double it, you'll use a 9x13 pan.  But, I actually use the crock pot to cook it the most.  The only thing with the crock pot is to not over cook it, because then it becomes way mushy.  Still good, but mushy.  I've also frozen it.  I actually didn't try it after I froze it, buy my sister said it froze and cooked up fine.)