Tag Archives: Clove

Grape Tomato Italian Bruschetta

Bruschetta are delicious starters, they appeal to most palates and are so easy to prepare. A key ingredient is a tasty tomato, but where to get a tomato that is tasty in the middle or winter? It’s not that there are dozens of farmers markets with luscious fruits on display. Market tomatoes are , well, forcefully ripened, mushy and bland in flavor. The solution a miniature gem that grows year-round in hothouses :the grape tomato! If you never had one they are sweet, have the taste of a a full size summer tomato and are simply delightful to serve! Up until now they were reserved to prepare salads, but when duty calls this mighty fruit can live up to the most demanding fresh tomato recipes, like this bruschetta. Enjoy!

2 1/2 cups grape tomatoes, cut in half
1/4 cup black pitted olives, sliced
1/3 cup green olives, sliced
1 small clove garlic, peeled and minced
1/3 sweet onion, finely minced
1 tablespoon virgin olive oil
1/2 tablespoon balsamic vinegar
salt and freshly ground pepper to taste

Combine tomatoes, onion and garlic in bowl and mix gently. Let sit for a minute , then add the olives, the oil, vinegar and salt pepper to taste. Let stand at room temperature about 30 minutes. Serve over grilled sliced Italian or French bread sliced 3/4 inches thick. If you are on  a gluten-free diet, serve on rice crackers instead.

No-Cook Tomato Pasta Sauce

Having Pasta? No time for sauce? “Farmer Lopez” provided these lovely tomatoes and suggests a way of cooking without cooking: a raw tomato sauce. This works beautifully with freshly harvested tomatoes. The delicate flavors are preserved an become a shinning component of the dish.  Add Blue cheese or Gorgonzola and ENJOY!
Note: if serving to persons with allergies to penicillin , use feta or goat cheese just to be on the safe side

Ingredients:

1 lb angel hair pasta, cooked “al-dente”
2 cups plum tomatoes, peeled and coarsely chopped
2 Tbsp olive oil
1 clove fresh garlic, minced
3 Tbsp blue cheese

In a bowl, mix the hot pasta with the garlic, add the tomatoes, the oil and the blue cheese. Mix well. Serve at once.
This recipe can also be topped with sautéed shrimp.

Pan Seared Chicken Napolitano

Want rich, comfort food that will not make you feel guilty?  Thy this quick and easy an seared dish. It takes 30 minutes to make and only uses one pan. But don’t let that fool you:  the rich, meaty tomatoes and fresh garlic flavor the chicken as in Napoli and pack a quite satisfying punch.

Serve over a bed  whole wheat pasta for a wholesome treat. Serve over roasted potatoes or brown rice for a gluten- free version of this meal. Enjoy!

Ingredients: (for 2)

2 boneless, skinless chicken breasts
1 large paste tomato, or 2 Roma tomatoes coarsely chopped
1 large garlic clove, minced
3 Tbls olive oil
1 Tbls red chile oil
2 Tbls balsamic vinegar

In a large sauté pan, heat the oils and the vinegar. Add the chicken breasts and sear on each side till almost cooked (about 2 minutes per side). Turn the heat off and add the garlic, stir and let cook for 30 seconds add the tomatoes. Stir to coat the chicken well and serve immediately.

This dish serves well atop of Fettuccini Alfredo.

*Cooking Tip: You can use frozen chicken tenderloins for this recipe.

Cornbread Stuffing

 

How boring and bland is the boxed stuff ? So why eat it? For years we tried to find a decent, pre-made, store bought version ( just to save time) and wound up having a great bird with great vegetables and awful stuffing.

After tweaking this recipe for years, we found that the key is to start with cornbread instead of regular bread. The result is so decilous, you will want to eat the stuffing on its own!  Cook some in the bird and some extra in a separate dish, you will be asked for more!

Try our very own sundried tomato and chile cornbread for extra zing, or buy it premade to save time.
Ingredients: for 8 to 10 servings

1 cornbread, crumbled
1 lb sausage of your choice, removed from its casing
1 granny apple, peeled and chopped
2 stalks of celery, finely chopped
1 cup of apple juice or cider
1 tsp ground clove
1 tsp cinnamon

Preheat oven to 350 degrees. Brown the sausage in a skillet, save the dripping for gravy. In a large bowl, combine the cornbread with the clove and cinnamon, add the apple, celery and the browned sausage. Mix in the apple juice , add a bit of water if too dry and place in oven proof container, or stuff in your bird.
Bake for 40 minutes, serve as a side. Enjoy!

Sweet & Spicy Tomato Glaze

This is sweet & spicy condiment that is great brushed on pork , turkey or chicken .
It is a dual purpose sauce that can be used while roasting or served with the roasted meat.
Just separate a portion to use exclusively for glazing to avoid possible contamination with raw meat present the rest with the final dish  and.. voila! lots of flavor layering!

Ingredients:

  • 2 1/2 lbs plum tomatoes, peeled and coarsely chopped
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 2 Tbls fresh ginger
  • 1 Tbls butter
  • 1 cinnamon stick
  • 1/4 tps ground clove
  • 1/4 tps cayenne pepper
  • salt & pepper to taste
  • Melt the butter in a heavy saucepan, add the ginger and the garlic, stir for one minute. Add the vinegar and cinnamon, cook for another minute. Stir in the rest of the ingredients, reduce heat and let cook for 90 minutes. Let it cool, then remove the cinnamon stick. Serve the jam at room temperature.

    The glaze will keep for one week in the fridge, but we doubt there will be any leftover!