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Entries in Tomatoes (12)

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.

Printable recipe: Huevos rancheros

Monday
May272013

Corn and tomato stuffed avocados

We are coming off a weekend that has left us totally exhausted yet totally happy. We spent our first weekend this season at the dropzone as a family (in the, yes, freezing cold). It was so nice to see our friends again and to spend time away from the city. We love our "second home," as our boys call our trailer life in the country. So here we are, ready to start a fresh week in which I will need to make much better choices about the food that I put into my body. 

I made these stuffed avocados for lunch on Friday and I am IN LOVE. I will be making variations of this a lot this week as good fuel for my body. You know, as opposed to the giant greasy breakfast fuel I gave it this morning. Ugh.

 

Preheat broiler (if desired).

In a medium bowl, combine:

1 tomato, chopped

1/2 cup corn kernels

1/4 cup feta cheese crumbles

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice

Salt and pepper, to taste

Mix well.

Halve and pit 2 avocados. Spoon the corn-tomato mixture over top the 4 avocado halves. If desired, place the stuffed avocados on a baking sheet and broil for 3 to 4 minutes in the oven. It depends on whether you want a hot avocado or a cold one. Both are delicious, I promise! I had one hot and one cold for lunch and I could not decide which was better.

Whichever route you go, the avocado peel can serve as the bowl. Scoop the contents into your hungry mouth with a spoon!

Have a great week, friends! Thank you so much for reading!

Printable recipe: Corn and tomato stuffed avocados

Tuesday
May212013

Easy one-pan pasta

For once, I am sitting in a quiet house. My boys are peacefully napping, which means I have time to get some work done. But I am having a hard time finding words today. Apparently I am only able to be productive when, "MOMMY! My toe just fell off!" is being screamed across the house. Productive under pressure. That should be the subtitle of my life. 

Last night after I ran across the idea of a one-pot meal in the most recent issue of Martha Stewart Living Magazine, I threw one together myself. Why had I not ever thought of this? Throw everything into a single pan and 10 minutes later, dinner is ready! The version I made last night was so easy and delicious. The leftovers are sitting in my fridge, begging me to come take a bite. I can't wait till dinner!

And there goes my quiet, so certainly now the words will flow with ease!

 

In a large skillet, combine:

12-oz. package farfalle (bow-tie) pasta, uncooked

2 tomatoes, chopped

1/2 red onion, sliced

1 orange bell pepper, stemmed, seeded and sliced

1 jalapeño pepper, stem removed and diced (optional)

3 to 4 cloves garlic, minced

1/2 cup fresh flat-leaf parsley, chopped

1/4 cup fresh basil, chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup extra-virgin olive oil

5 1/2 cups water

Pretty colors!

Stir it all up like the good stirrer that you are.

And then bring it to a boil over high heat. Boil, stirring occasionally, for 10 minutes, or until the pasta is al dente and the liquid has been absorbed. Could this be any easier?

And to top it off, deliciousness (and a little bit of zing, if you go that route) will fill your tummy. 

Thinkin' about an early dinner.

Printable recipe: Easy one-pan pasta

Tuesday
Sep182012

Spicy fresh salsa

I was excited when a sweet friend gave me a plentiful amount of her tomato crop a few weeks ago. Being the foodie that I am, I squealed with delight! I had tomatoes stacked upon tomatoes on my countertop. It was a foodie's dream! After throwing a bunch of them into a salad and eating a few for snacks (topped with salt of course), I decided to throw a salsa together so that not a single one of them was wasted.

Dan and I actually had a Salsa-Off, which I believe I won, according to a handful of our testers. :)

Here was a small portion of the tomatoes I received. Thank you, Monica!

In a large bowl, combine:

12 Roma tomatoes, chopped

1/2 red onion, chopped

1/2 yellow onion, chopped

1 bunch green onions, thinly sliced

6 cloves garlic, minced

2 jalapeno peppers, finely chopped

3 serrano peppers, finely chopped

Grab two bumpy (or non-bumpy), limes and juice them.

Once they are juiced, they could possibly turn into green-toothed caterpillars. That is what Elijah thinks.

Add to the bowl:

1/3 cup cilantro, finely chopped

1/3 cup flat-leaf parsley, finely chopped

Juice from 2 limes

1/4 cup extra-virgin olive oil

Mix well and add:

1 teaspoon salt

1 teaspoon black pepper 

Mix well!

Store in the refrigerator in mason jars or in an air-tight container. This salsa will remain fresh in the fridge for 1 week.

Serve chilled with tortilla chips or as a taco topping. Or do as Dan and I do when we have this in our fridge. PUT IT ON EVERYTHING.

Printable recipe: Spicy fresh salsa