Tag Archives: tomatoes

Crock Pot “Shish Kebobs”

We had family in from out of town recently, and I had planned to make shish kebobs while they were visiting. Unfortunately, they left earlier than I planned. I needed to use up all the parts, but didn’t want to go through all the effort of making kebobs just for my husband and me, so I decided to put everything in the crock pot instead. The sauce recipe is a marinade from The Settlement Cookbook.

Crock Pot Shish Kebobs

Crock Pot "Shish Kebobs"
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 teaspoon ground ginger
  • 2 teaspoons sugar
  • ½ cup soy sauce
  • ½ cup orange juice
  • ½ cup vegetable oil
  • 1 clove garlic
  • 1 pound beef stew meat
  • 1 onion, cut in large chunks
  • 2 bell peppers, cut in chunks
  • 1 can pineapple chunks, drained
  • 1 pint cherry tomatoes, cut in half
  • 2 cups hot cooked rice
Instructions
  1. Combine ginger, sugar, soy sauce, orange juice, oil, and garlic in crock pot. Add stew meat, onion, and peppers. Cook on low for 6-7 hours.
  2. Add pineapple and tomatoes. Continue cooking for 1 hour. Serve over rice.

 

Hope you won’t think I’m lazy for not skewering!

Happy eating!

Ruth

 

Pasta!

Sweet Potato PastaI was a little disappointed when we didn’t get our squash this week, since I had planned to try making a squash pasta dish. I couldn’t decide what to do with the sweet potatoes, so I decided to use some of them in the pasta instead. I roasted the sweet potatoes the day before I made the pasta, to save time.

Sweet Potato Pasta
Recipe type: Main
Serves: 4
 
Ingredients
  • 1 pound sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • ½ pound whole wheat pasta (I used penne)
  • 20 ounces ground turkey
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • 3 cloves garlic, chopped
  • 1 pint grape tomatoes, halved
Instructions
  1. Combine sweet potatoes and olive oil. Roast at 450 degrees from 30 minutes. (This step can be done ahead.)
  2. Bring large pot of water to boil. Cook pasta according to package directions until al dente.
  3. While pasta is cooking, combine turkey, basil, and oregano. Brown in a large skillet over medium high heat. When about half browned, add garlic and continue to cook until fully browned. Add tomatoes, roasted sweet potatoes, and a couple of ladles of the pasta cooking water. Continue to cook over medium heat, scraping up any stuck on bits from the bottom of the pan.
  4. Drain the pasta. Add pasta to the turkey mixture. Continue to cook until heated through.

I planned to put parmesan cheese on this, but forgot. It was good anyway!

Happy eating!

Ruth

Spaghetti Squash

"Spaghetti" with Meat SauceI had never used spaghetti squash before we got 2 in our box this week. (I’ll get to try it again, because my recipe today only used one of them!) It was a lot of fun creating this recipe. I was surprised at how easy it was to scrape the “spaghetti” out of the squash. The squash adds a unique flavor to the usual Italian dish.

"Spaghetti" with Meat Sauce
Recipe type: Main
Serves: 4
 
Ingredients
  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • 4 cloves garlic, chopped
  • 20 ounce package Italian seasoned ground turkey
  • 1 pound tomatoes, chopped
  • Handful of fresh basil leaves, thinly sliced
  • 2 handfuls shredded Parmesan cheese
Instructions
  1. Wash squash, cut in half lengthwise. Scoop out seeds and membranes. Bake in 375 degree oven for 30-40 minutes, until soft. Set aside to cool.
  2. While squash is cooling, heat oil in large skillet. Brown onion, garlic, and ground turkey until turkey loses pink color.
  3. While turkey is browning, scrape pulp from squash with a fork.
  4. Lower heat under skillet to medium. Add tomatoes. Continue to cook Until tomatoes soften. Add squash, heat through. Remove from heat. Add basil and cheese just before serving.

I served this with garlic toast that I made from homemade sourdough beer bread. I just made the starter using potato water. Here’s the recipe I used for the starter and the bread.

Happy eating!

Ruth

Balsamic Basil Chicken with Summer Squash

Balsamic Basil Chicken with Summer SquashI was perusing Pinterest the other day, and found this recipe from Shelly Heim for Balsamic Vinegar Chicken. It looked so good, I had to try it. I was all set to start cooking, and realized that the chilly weather a couple of nights ago killed my basil, so I had to make some major adjustments to the recipe method. I also changed out the mushrooms with the summer squash from our box.

Balsamic Basil Chicken with Summer Squash
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons olive oil, divided
  • 4 chicken breasts
  • 1 teaspoon dried basil
  • 2 tablespoons Balsamic vinegar, divided
  • 4 cloves garlic, chopped
  • ½ pound summer squash, chopped into bite size pieces
  • 2 Roma tomatoes, coarsely chopped
  • ½ red onion, thinly sliced
  • 2 tablespoons Parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat 1 tablespoon oil in skillet. Brown chicken breasts, turning once.
  3. Place browned chicken into 11 X 7 baking dish. Sprinkle with basil. Drizzle with 1 tablespoon oil and 1 tablespoon vinegar. Add garlic, summer squash, tomatoes, and onion. Drizzle with remaining oil and vinegar. Top with cheese.
  4. Bake until chicken is cooked through, about 40 minutes.

Happy eating!

Ruth

Huevos Rancheros

Huevos Rancheros CasseroleOne of the first traditional Mexican foods I discovered when we first moved to New Mexico was Huevos Rancheros. Usually, these consist of fried eggs on a corn tortilla smothered in chile sauce, with a side of refried beans and rice. I decided to try making a casserole with the flavors of huevos rancheros. This could be served either for breakfast or supper. (We had it for supper, served with a side salad.)

Huevos Rancheros Casserole
Recipe type: Breakfast or Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 6 eggs, beaten
  • ½ cup roasted green chile, chopped
  • ½ cup canned pinto beans, rinsed and drained
  • ¼ cup milk
  • ½ cup shredded Mexican blend cheese
  • ½ cup graped tomatoes, halved
Instructions
  1. Preheat oven to 375 degrees. Spray an 11 X 7 casserole with non-stick cooking spray.
  2. Combine all ingredients. Pour into prepared casserole.
  3. Bake for 30 minutes.

Happy eating!

Ruth