Eddie's Plants Update

So, the crazy tomato thing is actually working to some degree. These two pictures were taken over a week apart. The plants are not growing alot, went through a phase where we thought it would die, but looks pretty healthy as of now. And the one tomato we've eaten from the top plant was delicious!

Tortellini Salad

I'm back.

School became very time consuming for a while. My speech class required alot of time in research and rehearsal. But, it paid off with an A.

Of course, the anatomy class took lots of time, too. I still have a final exam to take this Tuesday. Then I'm done with school for a few weeks.

I have one class this summer, it only meets one day a week. I'll have to find some other things to occupy my time and not get too lazy!

Here's one of my favorite summer pasta salad recipes.

TORTELLINI SALAD

1 (16 ounce) package frozen cheese tortellini
1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 tablespoons prepared pesto
1 green bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips (I added an orange pepper, too)
3 Roma tomatoes, seeded and diced
2 (6 ounce) jars marinated artichoke hearts, drained and cut in half


Cook tortellini as label directs. Drain and cool by running cold water over. In a small bowl, mix vinegar, olive oil, sugar, salt, pepper and pesto. Combine green and yellow peppers, tomato, artichokes and tortellini in a large bowl. Pour dressing in; toss to coat. Cover and refrigerate if not serving right away.

Creamy Tortellini with Spinach and Tomatoes

I've been cooking, just not finding the time to find any new recipes. So, I've made a lot of repeats in the last few weeks. But, finally, we had something new for dinner tonight.

I found this recipe at Cassie Craves. You can go there for the recipe, I haven't typed it up for my collection yet.

This was very good, especially considering it had so few and very plain ingredients. Loved it!

Sundried Tomato Cheese Spread

More from our appetizer dinner last week.

SUNDRIED TOMATO CHEESE SPREAD

4 ounces cream cheese, softened (1/2 tub)
3 tablespoons sour cream
1/4 cup crumbled feta cheese
1/4 diced sundried tomatoes
1 clove garlic, minced
1 tablespoon chopped basil

Mix all ingredients and stir until smooth. Chill.

I used dry sundried tomatoes and re-constituted them in warm water for a few minutes. You can use the ones packed in oil, just be sure to drain well.

For the little toasts: Slice a baguette in 1/2 inch pieces. Spray both sides of slices with olive oil cooking spray, spread out on a baking sheet and bake at 400 degrees for 5 to 7 minutes, turning once.

Artichoke Marinara

ARTICHOKE MARINARA

1 (12 ounce) jar marinated artichoke hearts
olive oil
1 cup chopped onion
1 tablespoon finely minced garlic
2 (28 ounce) cans crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
salt and pepper

Drain the artichokes, reserving about half of the marinade, and halve them lengthwise.

Cook onions in olive oil over medium heat for about 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with salt and pepper. Simmer, covered, for 45 minutes, stirring occasionally.

Add the artichoke hearts and the reserved marinade and stir occasionally while simmering for 20 minutes more. Serve over pasta.

Yield: 6 servings

Pasta E Fagioli

Delicious Italian soup... Even better the next day. In the future, I may cook ahead for the next day just because the leftovers were sooooooo good.



I got this recipe from My Tasty Treasures, a great blog from another "regular" home cook. (She's actually kind of "special" in the nicest way possible.) It's great to find recipes on blogs rather than commercial websites, you know the recipes are ones that someone actually uses in their own home.

I've adjusted this a bit for our tastes. Also, the original recipe called for cannellini beans, but I always choose Great Northern as a substitute for any white beans. I just prefer them.


PASTA E FAGIOLI

4 ounces bacon (4 slices), chopped
1 cup diced onion
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can diced tomatoes
2 (15 ounce) can Great Northern Beans, drained and rinsed
3 1/2 cups chicken broth
2 1/2 cups water
8 ounces (1 3/4 cup) ditalini or other small pasta
1/4 cup minced fresh parsley
pepper
Parmesan cheese

Cook the bacon in a large dutch oven over medium heat until crispy, about 8 minutes. Spoon out most of the bacon grease, leaving just a tablespoon or two. Stir in onion, garlic, oregano and red pepper flakes. Cook until onion is softened, about 5 minutes.

Stir in the tomatoes with their juice, beans, broth and water. Bring to a simmer and cook for 10 minutes.

Stir in the pasta and cook to your desired doneness (8 to 10 minutes for most small pasta). Off heat, stir in parsley and pepper to taste. Sprinkle individual bowls with Parmesan cheese.

Yield: 4 to 6 servings

Smoky Tomato Bacon Pasta

I can't remember where I found this recipe on the internet. But, where ever it was, they said it was from The Deen Family Cookbook. It was so yummy! Bacon makes everything better!

I cut the amount of pasta in half from the original recipe. With double the pasta, you wouldn't have nearly enough sauce for my taste. I also used cream cheese from a tub instead of a block. That's my version of the recipe below.

SMOKY TOMATO BACON PASTA

1/2 pound bacon
1 cup diced onion
1 (28 ounce) can diced tomatoes, drained
salt and pepper
4 ounces soft cream cheese (from a tub)
8 ounces uncooked penne pasta

In a large skillet, cook the bacon until crisp and brown. Transfer it to a paper towel lined plate. Pour off all but 1/4 cup bacon fat from skillet.

Add the onion to the skillet and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in the diced tomatoes, then crumble in the bacon. Season with salt and pepper. Simmer, stirring occasionally, until thick and chunky, about 10 minutes. Spoon in the cream cheese in pieces and stir until melted.

Meanwhile, cook the pasta according to package directions. Drain and transfer to a large bowl. Toss with the sauce and serve immediately.

Yield: 4 servings

Product of the Day - Sun-dried Tomato Pesto

Just sharing a product recommendation today...



I like to mix it in pasta, especially orzo.



I mix it about half and half with canned tomato sauce to make pizza sauce. I also mix it in with the ground beef mixture for stuffed bell peppers.

Right now, I'm thinking that I should try it in a pasta salad. This same brand makes a regular basil pesto, too. I normally use that in pasta salad.

Have a good week!

Moon-Bean Salad

This could be a nice little lunch salad on top of lettuce as shown or a casual side dish. I will use less garlic next time, I liked it, but it was probably a bit strong for the general public.

MOON-BEAN SALAD
2 teaspoons olive oil, divided
1 teaspoon dried oregano
1 garlic clove, minced
1/4 cup cider vinegar
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 1/2 cups diced plum tomato
1/2 cup chopped Vidalia or other sweet onion
1/2 cup (2 ounces) crumbled blue cheese
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add oregano and garlic, and saute 30 seconds. Add vinegar, and remove from heat. Combine vinegar mixture and beans in a bowl. Cover and chill 30 minutes.

Add 1 teaspoon oil, diced tomato, and the next 5 ingredients (onion through pepper) to bean mixture, and toss well. Let marinate and cool at least one hour before serving.

By the way, I used Great Northern beans, gorgonzola cheese and left out the fresh parsley.

Italian Cherry Tomato Salad

Here's another great salad for summer gatherings. It's mayo-free, so it's okay if it sits out in warm weather for a little while.

ITALIAN CHERRY TOMATO SALAD

1 green bell pepper, thinly sliced and cut into one inch pieces
1/2 cup sliced green onions
1 (6 ounce) can pitted ripe olives, cut in half
8 ounces mozzarella cheese, cubed
2 pint containers cherry or grape tomatoes, halved or quartered, depending on size
1 tablespoon olive oil
3 tablespoons red wine vinegar
3 tablespoons prepared commercial pesto
1 teaspoon sugar

Combine first 5 ingredients in medium bowl. Toss and set aside. In a small bowl, combine olive oil and next 3 ingredients. Mix well. Pour over salad and toss until coated. Chill at least one hour before serving.

Greek Salad

I had a tasty lunch today. As a 'temporary' housewife, I have the luxury of cooking at lunchtime. Not that I would make anything too complicated for lunch. But.... I can make a fish sandwich without all of my co-workers screaming about stinking up the workplace! And my cats didn't even complain when I didn't share.

I had Greek salad with my sandwich. The Real Greek salad, you know, without any lettuce. There's this crazy Greek man that I know.... this is how he makes it.

REAL GREEK SALAD

2 cups coarsely chopped tomato
2 cups thinly sliced cucumber
1/2 cup thinly sliced onion
1/2 cup crumbled feta cheese
1/2 cup apple cider vinegar

Combine all ingredients in a large bowl; cover. Allow to marinate in refrigerator for at least two hours, stirring once or twice, before serving.