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Entries in Tomatoes (15)

Monday
Aug252014

Omelets on the go

Dark grey clouds that hung low in the sky smacked down my lofty dreams for this post. It won't be nearly as cool to tell you about what I had planned as it would have been to pull it off. I'll try. On-the-go breakfasts are awesome! Everyone is in a hurry in the morning, right? I thought of skydivers, who get up with the birds to jump out of airplanes. If the sun is shining and the plane is flying, the last thing we want to think about is nourishment. Coffee, maybe, but food. I wanted to create a video that involved skydivers grabbing these on-the-go omelets as we walked to the airplane. And then jumping out of the plane

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Tuesday
Aug192014

BLT Salad

First and foremost, I picked a winning comment from my last post. Pam G, look for an email from me with details! Can we please go to Ireland together?

I know I've mentioned this about a hundred times before, but I love salads. Especially in the summer, I could eat a salad every day. I'll be honest about where the inspiration for this one came from. Bacon was on sale. Yep. So we bought a bunch of bacon and my husband and I said to each other, "What in the world are we going to do with all of this bacon?!" And then we both said simultaneously, "BLTs!" And then one of the light bulbs in our kitchen went out

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Tuesday
Jul222014

Spruced-up spaghetti - the perfect use for leftover spaghetti noodles!

The clock has been ticking loudly in my aging ears. My 39th birthday is tomorrow, so I am preparing for my last full year of being 30-something. In addition to feeling like the middle ages are looming, this is also the end of the season of having more children. This realization has been unexpectedly sad for me! We sorted through our baby items and gave some things away to a good friend last week. It is comforting knowing these items that have been so precious to us for so many years will be in a loving home!

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Friday
Jan242014

Spaghetti sauce

What is this, you're asking? Two new posts within a few days? I love this blog and I want to be here more often. Things in other areas of my life have slowed way down and the post-surgery fog is beginning to lift. So prepare yourself for new, mouth-watering material here on Pip and Ebby. I have the next five months mapped out and I cannot WAIT to make, eat and share every single recipe on my agenda! 

Last night Dan and I had a few of our skydiving friends over for dinner. It's January and we are starting to miss our summertime pals! It was so nice to spend time with them. We enjoyed a delicious batch of spaghetti while much laughter bounced off our walls. In preparation for our night with friends, I remembered the spare tomatoes I had thrown into my freezer last August. I threw them into a skillet with a bunch of other tasty morsels to create a delicious and well-rounded spaghetti sauce. This is a HUGE batch, so cut it in half if needed.

 

Cook 2 pounds of lean ground beef (or venison) in an extra-large skillet or saucepan over medium-high heat until it is no longer pink. Transfer the cooked meat to a bowl and drain the excess grease from the skillet. Or just leave it, if you're feeling crazy. Don't clean the skillet. 

Heat 5 tablespoons of extra-virgin olive oil (in the same skillet) over medium heat.

Add:

8 cloves garlic, minced

2 yellow onions, chopped

1 green bell pepper, chopped

8-oz. package mushrooms, chopped

1/4 cup flat-leaf parsley, finely chopped

Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes.

Add:

6 to 8 cups (approximately 30-40 Roma tomatoes total) frozen (thawed) or canned tomatoes (juices included), chopped (SUBSTITUTION: Two 28-oz. cans crushed tomatoes + one 28-oz. can diced tomatoes)

Two 6-oz. cans tomato paste

14-oz. can beef broth

1/2 cup red wine

Mix well. Please feel free to add a small can of diced tomatoes, if your sauce isn't tomatoey enough.

Add:

2 tablespoons brown sugar

2 teaspoons Italian seasoning

1 teaspoon salt

Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for a minimum of 1 hour, stirring occasionally. I like to let mine cook for a couple hours at a really low setting, but 1 hour is plenty.

Pour the sauce over cooked spaghetti noodles and top with shaved or grated Parmesan cheese. I hope you love this as much as we did! 

Have a great weekend!

Spaghetti Sauce

Chunky, flavorful, swoonable spaghetti sauce that'll make your noodles sing!

Serves: 12

Total time: 1 hr 30 min

Spaghetti Sauce

Ingredients: 

  • 2 pounds lean ground beef
  • 5 tablespoons extra-virgin olive oil
  • 8 cloves garlic, minced
  • 2 yellow onions, chopped
  • 1 green bell pepper, chopped
  • 8-oz. package mushrooms, chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 6-8 cups frozen tomatoes, thawed and chopped (juices included) – this equals about 30-40 Roma tomatoes (FROZEN TOMATO SUBSTITUTION: Two 28-oz. cans crushed tomatoes + one 28-oz. can diced tomatoes)
  • Two 6-oz. cans tomato paste
  • 14-oz. can beef broth
  • 1/2 cup red wine
  • 2 tablespoons brown sugar
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • Shaved Parmesan cheese, for topping
Instructions:
  1. Cook the ground beef in an extra-large skillet or saucepan over medium-high heat until no longer pink. Transfer beef to a bowl and drain excess grease from skillet (don’t clean skillet). Heat the olive oil over medium heat in the same skillet and add garlic, onions, green peppers, mushrooms and parsley. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes.
  2. Add the tomatoes, tomato paste, beef broth, red wine, brown sugar, Italian seasoning and salt to the skillet. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for a minimum of 1 hour, stirring occasionally. Pour over cooked spaghetti noodles and top with shaved Parmesan cheese.

 

 

Monday
Aug192013

Huevos rancheros

My boys and I are smack in the middle of what I call getting back into the groove. I am consistently (freakishly, perhaps) putting the little boys to bed at ridiculously early times each evening and feeding them food that is healthier than anything they have seen in months. It feels good, after a summer filled with inconsistent sleep schedules and loads of sugar and activity.

One of the perks of putting healthy things into my little ones' tummies is that I tend to also have the desire to put healthy things into my own tummy. I have been wanting to make my own version of Huevos Rancheros for a long long time, and this morning finally felt it was time. I added a few nutritious twists to this breakfast favorite. I loved it so much that I plan to make it again tomorrow.

Heat 2 tablespoons of olive oil in a skillet over medium heat. 

Add:

1 bunch green onions, thinly sliced (white and light green parts only)

2 cloves garlic, minced

1 jalapeño pepper, finely chopped (optional, but highly recommended)

If you would like to know how my skillet became scorched, you can ask my huband. :) daporta at gmail dot com (you're welcome, Hubby!)

Cook, stirring, until softened and fragrant (mmm, it will start to smell sooo good), about 3 minutes.

Add:

14.5-oz. can diced tomatoes

1 cup fresh chopped kale leaves

1/4 cup fresh cilantro, chopped

Bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.

Meanwhile, in a separate scorched skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with the oil. Add two 6-inch corn tortillas (one at a time), cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface.

(Although I suggest using corn tortillas, I used whole wheat. Either one will provide you with a great result.)

Remove the tortillas from the skillet and cover to keep warm.

Crack 4 large eggs into the same skillet and cook to desired doneness (I like my yolks nice and runny).

Place each tortilla on a serving plate and top each with half of the sauce and 2 prepared eggs.

Garnish with salsa and cilantro.

This is my new favorite breakfast, I swear.

Huevos Rancheros

A delicious and spicy breakfast you will love!

Serves: 2

Total time: 20 min

Huevos Rancheros

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 bunch green onions, thinly sliced (white and light green parts only)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, finely chopped (optional)
  • 14.5-oz. can diced tomatoes
  • 1 cup chopped fresh kale leaves
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons extra-virgin olive oil
  • Two 6-inch corn tortillas
  • 4 large eggs
  • Salsa, for garnishing (optional)
Instructions:
  1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions, garlic and jalapeños (if using) and cook, stirring, until softened and fragrant, about 3 minutes. Add the tomatoes, kale and cilantro and bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.
  2. Meanwhile, in a separate skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with oil. Add the tortillas, one at a time, cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface. Remove from skillet and cover to keep warm. Crack eggs into the same skillet and cook to desired doneness.
  3. Place each tortilla on a serving plate, topping each with half the sauce and 2 prepared eggs. Garnish with salsa and cilantro, if desired. Serve warm!