Orzo With Roasted Grape Tomatoes

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Orzo With Roasted Grape Tomatoes

Servings: 8
Prep time: 0:10
Total time: 0:25
Categories: Pasta, Vegetable
Source: JudeTheFoodie.com

Ingredients

• 2 pt Grape Tomatoes
• 4-6 Cloves Garlic
• 2 Tbsp Garlic Chives or Chives
• 1-2 Tbsp Olio Fresca Herb Mix
• ¼ c D’Avolio Arbequina Extra Virgin Olive Oil

• 1lb Orzo

Directions

Preheat oven to 400°

Rinse and dry tomatoes. Put in large bowl. Mince garlic and chop chives and add to bowl. Add one tablespoon herb mix and Extra Virgin Olive Oil and stir. Sample a tomato and add more seasoning to taste.

Pour the entire contents of bowl into a large sheet pan with sides. Roast for about 20 minutes until the tomatoes pop. This can also be done on the stove in a large skillet.

Meanwhile, boil a large pot of water and cook orzo according to package directions. Drain.

Add drained orzo to the tomato mixture. Mix well and pour into a serving bowl.

This is a great recipe to use left over uncooked macaroni. I put leftovers into a plastic container until I have enough for this recipe or for macaroni and cheese. Before cooking, put it all in a paper bag and pound gently with a rolling pin, meat mallet or frying pan. The pieces cook more evenly. Enjoy!

from http://therecipeboxapp.com

Have a yummy day!

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How Facebook got me to can tomatoes

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I am here to witness the many powers of social media. On Sept. 3, a dear friend from college posted this picture on his Facebook wall. Insert the picture of MANY quarts of tomatoes I was not only impressed, I was inspired.

It brought back memories of my grandmother (the one who lived next door to us) along with my mother and her two sisters (who lived on the other side and across the street from us) canning tomatoes every fall. The smell of the tomato puree cooking down on the stove in the full kitchen in our basement is still etched in my memory. Didn’t all houses have two kitchens? All of the Italian-American families I knew did!

The memory of all of the women wearing their little jacket/vest aprons (I think my mother kept one in her purse) washing the fruit, running it through the food mill, washing the bottles, stirring the pot, speaking in Italian (when they didn’t want us to know what they were saying) and the sight of Tom and Mary’s 34 quarts of tomatoes convinced me it was time to give canning a try.

I started out looking up recipes online and consulting my old “Joy of Cooking” cookbook I received when I got married. On Sunday, the 11th of September, I went to the farmers market and bought 16 quarts of tomatoes (seems like a lot but looks definitely do deceive in this case) and along with some tomatoes I had at home I had about 18 quarts. I searched high and low in Erie and Niagara County and had to drive to Batavia to purchase a pressure canner/cooker. By the time I got home there was no canning that would happen that day.

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I had a hard deadline of Saturday the 17th to complete the task as I was leaving for an 8-hour drive to New Jersey. On Thursday the 15th I washed, blanched and processed these 18 quarts of tomatoes through a food mill (this removed the skin and seeds). The thought of losing these tomatoes to rot was a huge incentive to push forward.

On Friday, I intended to leave work early (I kid only myself), cook down the puree and pressure can. Not so fast!

Puree takes a very long time to cook down. Hours and hours of stirring and measuring with a wooden spoon was raising the pressure in my head and the intimidation of learning how to use a pressure cooker made me wish I had a release valve.

The time in this picture above says 12:53. That is a.m. There was not a lot of sleep gotten before the long ride only hours away.

I washed the seven-quart bottles (because that was the maximum number my canner would hold) in hopes I would fill most of them. I filled six-quart bottles and painstakingly followed the instructions that came with this huge pot. I put three quarts of water in the canner, clamped the lid and let’er’rip. Wow, a pressure cooker makes a lot of noise.

At the end, when things literally quieted down, I ended up with six quarts of lovingly made tomato puree.

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Would I do it again? Absolutely, only next time I need my mother and my sister to help. Do you can? Tell me what you “put up” each year and let me know some secrets. I’ll let you know what I hear from all of you.

Have a yummy week!

Chicken and tomatoes’ saute can be ready in 45 minutes

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The Foodie:

Who feels like cooking when it’s so hot? Me, of course! I know this may sound nuts but I was really in the mood for some comfort food tonight.

Maybe because it was finally under 80 degrees or that I had a few minutes to cook but I was in the mood for a “go to” meal affectionately called chicken and tomatoes in our house.

The basic (and I mean basic – all of these things should be in your house) recipe includes chicken (I had some boneless skinless thighs in the freezer which I took out in the morning and put in the refrigerator on a few paper towels), a medium onion, garlic, good olive oil and a can of tomatoes. I had some fresh herbs from my patio herb garden (rosemary and garlic chives were perfect). Figure one small breast or two thighs per person.

Here goes:

Make some brown rice (I like the nutty flavor) or boil some water for macaroni.

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Chop the onion and sauté it in a heavy skillet (my cast iron skillet is a part of my family) in some olive oil for a few minutes. Meanwhile, season the chicken with salt, pepper and other seasonings to taste (I am a big fan of Old Bay – not just for seafood anymore). Add the chicken to the pan and let brown on one side before flipping. If the chicken sticks it is not ready to flip. If you flip it before it is ready it will shred and break apart.

Once the chicken has browned on both sides, open the can of diced tomatoes and add on top of the chicken. Add about a half a cup of white wine, cover and simmer. The chicken should be done when the rice is done (about 20 minutes).

Remove the chicken and tent with foil to keep warm. In the pan, add another ½-3/4 cups of white wine and raise the temperature to high. Stir frequently, scrapping the brown bits and reduce for a few minutes. The secret of a velvety sauce is adding butter (about a tablespoon) at the end.

20120613-065942.jpgLet the butter melt and add body to the sauce. Add the chicken back to the pan and cook for a few minutes.

Plate chicken and add sauce on top. I made some fresh corn on the cob to complete the meal.

There is just something magical about food bubbling on the stove. I just want to go out and buy a sweater!