Tag Archives: tomato

baked chicken meatballs

since this is a blog of all of my favorite foods, i couldn’t believe it when i realized that i had never posted these chicken meatballs. i can’t get enough of these, and i’m not surprised, considering the recipe came from Smitten Kitchen. these are the perfect “i don’t know what to make for dinner” or “i want to impress my dinner guests with minimal effort” meal. if i haven’t convinced you yet, i’m going to stop trying, but please for the love of g-d, just make these, okay?!

Beauty, right?

Beauty, right?

baked chicken meatballs

while you could certainly serve these with pasta, as is tradition, i prefer a simple side of sautéed spinach or a big salad.

Serves 4

3 slices Italian bread, torn into small bits (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta, which i have done many times, or leave the extra meat out altogether)
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided (i like tomato paste so i usually use more)
3 tablespoons finely chopped flat-leaf parsley

Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.

Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Let it cool for a few minutes.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley.

ready to be mixed

ready to be mixed

Form 12 meatballs and arrange in a 4-sided sheet pan or roasting dish. Stir together remaining tablespoon or two of tomato paste and oil (i usually use less than a tablespoon) and brush over meatballs (i usually just spoon a drop over each and smoosh it down).

oven ready

pre oven

Finally, bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes (though mine took a good 5-10 minutes longer).

Beauty, right?

fin.

i know what i’m having for dinner tonight.

bon appetit,
e

easy roasted tomato soup

I don’t know how this happens…my last post was a new years resolution to blog once a week and then BAM! it’s February 15th and I haven’t posted yet. I’m very sorry, dear readers, I promise to do better!

Life in New Orleans has been pretty crazy lately, with two weekends of mardi gras, the city hosting the superbowl in between, and valentines day. I’m so ready to detox from all of the drinking and eating I’ve been doing, and this roasted tomato soup is just the thing to soothe my sore throat and nurse me back to heath.

I’ve always made Campbells tomato soup with sauteed celery and onions when the craving came around, but knowing how much sodium is in those cans of soup, I started to investigate how I could make the soup myself. It turns out, this soup is incredibly easy to throw together and tastes infinitely better than the Campbell’s version.

easy roasted tomato soup

adapted from the Food Network

2 (14-ounce) cans whole peeled tomatoes or diced tomatoes
extra virgin olive oil to drizzle over tomatoes
Salt and freshly ground black pepper
1 stalk celery, diced
1 carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1 cup chicken or vegetable broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup cream or milk (optional- I didn’t use it)

Preheat oven to 450 degrees F.

Strain the canned tomatoes, reserving the juices, and spread onto a baking sheet. If using whole peeled tomatoes, cut them in half. Season with salt and pepper, to taste, drizzle with olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat 2 tbsp olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted canned tomatoes, reserved tomato juices, broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and 1/2 cup cream or milk, if using. Take out the bay leaf. Puree with a hand held immersion blender if you have one, otherwise transfer to a blender or food processor and process until smooth.

 

bon appetit!

puttanesca tomato sauce

Hi friends,

I have a ton of new posts coming up for you as I have been cooking up a storm lately! Classes ended last Thursday, and what better way to procrastinate studying for finals then to cook? I have already had two 6 person dinner parties and countless late night dessert sessions. This is the Australian version of finals week and I like it.

Today I am sharing my delicious homemade puttanesca tomato sauce with you. I love that you can basically just throw anything you have in the fridge into the pan and come out with a hearty homemade sauce in about the time it takes to cook the pasta. The ingredients I show should only be a guide, as you can really use any vegetables you have/want. I paired it with whole wheat pasta because I like the healthy nutty flavor, but you can use any pasta you have in your pantry.

homemade puttanesca sauce

ingredients:

5 cloves garlic, minced
1 large onion, diced
2 zucchini, diced
1 – 8 oz container of mushrooms, chopped
handful of artichoke hearts (canned or marinated), chopped
1 tablespoon capers, rinsed
handful of kalamata olives, chopped
3 tablespoons tomato paste
1 – 28 oz can whole peeled tomatoes with juices, loosely chopped
1 – 15 oz can diced tomatoes with juices
Pinch cayenne pepper, and S/P

Directions:
To start, get everything mise en place, which means to put all of the ingredients in their place.
IMG_3551IMG_3553IMG_3555IMG_3558

Saute garlic and onion until they start to brown. Add zucchini and mushrooms until cooked through and wilting. Then add artichoke hearts, capers and olives and stir everything together.IMG_3563

Add tomato paste, and stir to combine. Finally, add the canned tomatoes, breaking up the whole tomatoes with your hand or a knife. Add the cayenne pepper and seasonings, and let simmer for 10 minutes, or until your pasta is ready.IMG_3564

I served this with my favorite roasted asparagus and a glass of red wine.

Bon Appetit.

Cheers,
E