#Sunday Supper: Recipes Using Fresh Tomatoes

Happy April, everyone!

April is National Florida Tomato Month, so the Sunday Supper crew, headquartered in South Florida, asked us to come up with recipes using fresh tomatoes to celebrate. Fittingly, Rini from Healing Tomato is our host today. Be sure to scroll past my simple recipe to see over 40 ways to use that bright red fruit!

I did something insanely simple that can create that wow factor at your next party – tomato tulips. I got the idea from Pinterest but when I clicked on the pin it did not lead me anywhere useful. So I did my own thing!

Tomatoes are stuffed with flavored goat cheese and then arranged with some scallion stems. They’d be beautiful on a cheese plate! Or arrange a veggie platter with other favorite veggies to create stunning garden scene perfect for springtime festivities – I’m looking at you Easter and Mother’s Day.

Kids might be more inclined to try a tomato if it looks like a flower. My 2 year old was anxious to try one as I was making them, but then he reached for a not-yet-stuffed tomato and managed to touch some of the seeds. It was game over after that point. He did have a spoonful of the goat cheese though. Ha!

I couldn’t decide what flavor goat cheese to go with when I was checking out the options at the grocery store. To go sweet or savory? I ultimately went with a savory garlic and herb variety, black pepper was my second choice, but honey could be fun!

Now it’s got me thinking… if you had large enough green grapes, stuffing them with honey goat cheese could be a great “bouquet” too!

Tomato Tulips

Ingredients:

  • grape or cherry tomatoes
  • garlic and herb goat cheese
  • scallions

Steps:

  1. Cut an X in the end of the tomatoes, not cutting all the way though.
  2. Using a small spoon fill the cut tomatoes with the goat cheese.
  3. Arrange on platter with scallion stems.

Tomato Tulips for #SundaySupper from Sew You Think You Can Cook

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#BundtBakers: Savory

4ae7b-bundtbakerspostI am pretty excited about this month’s #Bundtbakers theme. PJ of Seduce Your Tastebuds is hosting and selected the theme. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

I’ve always wanted to be a rebel and bake a savory bundt with this group, but haven’t actually been brave enough to do so. I’m really not a good rule breaker, or liar. That’s all probably a good thing. Today was my chance to take the savory route! I wasn’t even sure if I was going to be able to make the deadline with all the craziness that’s been happening around here. Between dropped naps and teething-related fussiness it’s been hard for me to get in the kitchen as much as I’d like.

I took a recipe for Cheesy Tomato Quick Bread and doubled it to fit a bundt pan. I didn’t have enough butter so I used a combination of butter and Greek yogurt. I debated adding some sausage to the bread, too, but figured I should try it as is first. I settled with serving sausages alongside the bread for dinner. The bread not only smelled like pizza, it tasted like pizza too. Next time I’ll definitely add some chopped cooked sausage or pepperoni to it. Maybe mix in some bonus veggies, too! I wouldn’t hesitate to serve the bread with some marinara dipping sauce to really drive home the pizza vibe, either.

pizza bundt 1_

This bundt was Treat’s first foray into the world of gluten, and he loved this bread. Cheese is definitely one of his favorite foods, so I can’t say I was surprised. I was, however, astounded at how much of the bread he shoveled in his little mouth. He also gnawed on the sausage as if he’d never eat again. This boy loves his food!

“Tastes Like Pizza” Bundt

Ingredients:

  • 4 C flour
  • 4 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp pepper
  • 1 stick butter
  • 1/2 C plain Greek yogurt
  • 2 eggs
  • 1 1/2 C buttermilk
  • 2 cans (14.5 oz) diced tomatoes, drained
  • 2 C shredded cheddar cheese
  • 4 tbsp chopped fresh parsley

Steps:

  1. Preheat oven to 350 degrees F. Grease a bundt pan or two loaf pans.
  2. In a large bowl, whisk together the flour, baking powder, salt, baking soda, and pepper.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and yogurt until smooth. Mix in the eggs and buttermilk.
  4. Slowly add the dry ingredients to the stand mixer. Mix until just combined.
  5. Using a spoon, fold in the tomatoes. Fold in the cheese. Fold in the parsley.
  6. Pour batter into the prepared bundt pan. Bake 50-60 minutes, or until a knife inserted comes out cleanly. Allow bread to cool slightly before unmolding.
  7. Bread can be served warm or at room temperature. Option to serve with marinara sauce.

*This recipe is adapted from Anita at http://www.hungrycouplenyc.com/2016/03/cheesy-tomato-quick-bread.html*

Tastes Like Pizza Bundt for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Bacon Cheddar Beer Bundt by The Queen of Scones

Blue Cheese and Pear Mini Bundt Cakes by Patty’s Cake

Breakfast Bundt Cake by Making Miracles

Dukkah, Herb & Cheese Monkey Bread by All That’s Left Are The Crumbs

Ham, Carrot & Beer Bundtlettes by I Love Bundt Cakes

Mexican Breakfast Bundt by A Day in the Life on the Farm

Mini Meatloaf Bundts and Sliders by Magnolia Days

Rosemary, Olive Oil & Polenta Bundt by The Cinnamon Scrolls

Sausage & Apple Cornbread Bundt Cake with a White Gravy Drizzle by The Freshman Cook

Savory Zucchini Cheesecake by Food Lust People Love

Southern Honey Drenched Jalapeño Cornbread by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Stromboli Bundt Cake by Palatable Pastime

Homemade Enchilada Sauce

Did you know that it is incredibly easy to make your own enchilada sauce? The process is quite simple and will be completed in under 15 minutes.

It’s actually cheaper, too! A 19 oz can of enchilada sauce will cost you around $2.50. A 15 oz can of tomato sauce will cost you between $1 and $2 depending on your brand preference. If you have a well stocked spice cabinet, you’re looking at less than $2 for approximately 2 C of enchilada sauce.

Another big benefit? No ingredients you can’t pronounce and you can adjust the spiciness to your perfect palate!

I haven’t purchased a single can of enchilada sauce since discovering this recipe! If I’m making enchiladas I can make the sauce quickly during the day and have it ready to go when it’s time to assemble the enchiladas. It can even be made a few days in advance, too. Or, if you’re proficient at canning, go ahead and make a big batch! Bonus points if you grow your own tomatoes to make your own tomato sauce. (You won’t find my black thumb winning those bonus points any time soon.)

Homemade Enchilada Sauce

Ingredients:

  • 1 tsp olive oil
  • 1/2 minced onion (any variety will do)
  • 1 1/2 tbsp chili powder, or to taste
  • 1/2 tbsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 can (15 oz) tomato sauce
  • 1/2 C water

Steps:

  1. Heat olive oil in a small pot over medium-high heat. Saute the onions until tender, about 3 minutes. Add the spices and stir to coat. Add in the tomato sauce and water. Bring to a gentle boil, reduce the heat, and simmer 5 minutes, or until desired consistency is reached.

*This recipe is adapted from Kristine at http://kristineskitchenblog.com/homemade-enchilada-sauce/*

Homemade Enchilada Sauce  Sew You Think You Can Cook

The enchiladas pictured above include mashed sweet potato, pulled pork, and shredded cheese.

Roasted Tomato Sauce

If you have an over abundance of tomatoes like so many of my friends do, you’re probably looking for ways to preserve them (or simply pawning them off on anyone you see walking down the street).

I don’t personally have this “problem” because I don’t have a garden. I don’t know if I’ll ever have a garden – both my husband and I have black thumbs. Maybe some day I’ll give it an attempt? In 6 years?

Anywho…

My generous neighbors handed me a shopping bag full of freshly picked roma tomatoes so I decided to make a simple sauce for my lasagna.

Roasted Tomato Sauce (before) | Sew You Think You Can Cook

When I say simple, I mean simple! There’s no peeling of the tomatoes required! Simply slice the tomatoes in half and remove the innards, strain the juice, toss them in a pan with some basil, onion, garlic, olive oil, and the reserved juice. Roast and puree. That’s it!

This recipe makes approximately 1 qt tomato sauce.

Roasted Tomato Sauce

Ingredients:

  • 28 roma tomatoes
  • 9 cloves of garlic
  • 1 onion
  • 1 bunch fresh basil (0.66 oz carton)
  • 3 oz tomato paste
  • olive oil
  • 1-3 tsp balsamic vinegar, to taste

Steps:

  1. Preheat oven to 425 degrees F.
  2. Stem tomatoes and cut them in half. Remove the seeds and strain out the juices.
  3. Place tomatoes in a 9×13 casserole dish or cake pan. Distribute garlic cloves among the tomatoes. Peel and roughly chop the onion, add to the tomatoes. Add the basil leaves. Season generously with S+P.
  4. Pour the reserved tomato juice into the pan. Drizzle with a little olive oil.
  5. Roast 35 minutes.
  6. Using a slotted spoon, place tomatoes in a blender. Blitz the tomatoes until almost smooth. Add the tomato paste and balsamic and blend until desired texture is achieved. (If you can’t get it smooth enough, transfer sauce to a large bowl and use an immersion blender.)

*This recipe is adapted from Kate at http://www.wonderfullifefarm.blogspot.com/2012/08/easy-homemade-spaghetti-sauce-from.html*

Roasted Tomato Sauce (after) | Sew You Think You Can Cook

Slow Cooker Chicken and Chorizo

Whenever you’ve seen chorizo on my blog in the past it’s always been the Mexican version. Even in recipes that originally called for Spanish chorizo. I’d never been able to find it before.

But now, I’ve found a store that sells it!

Friday mornings I go to a Mommy and Me yoga class and right next door is this adorable grocery store. The store has the most beautiful produce section, a fabulous butcher counter with sausages made in-store, and an outstanding bakery. After church we like to pick up some sausages and some salted focaccia rolls for lunch.

We found Spanish chorizo in the international aisle and Stuart really wanted to get it. I knew immediately of one recipe I’d use it in (I’m waiting for the perfect day to share that one, though). The leftover chorizo ended up in this slow cooker dish!

Slow Cooker Chicken and Chorizo

Ingredients:

  • 1 tbsp olive oil
  • 6 skinless chicken thighs (bone-in recommended)
  • 1/2 lb Spanish chorizo, diced
  • 1 red onion,diced
  • 2 leeks, sliced and cleaned
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 tsp coriander
  • 1 tsp dried thyme
  • 1/2 tsp minced garlic
  • 1 can (14 oz) chopped tomatoes
  • 1/2 C chicken stock
  • 1/4 C cooking sherry

Steps:

  1. Heat olive oil in a large skillet over medium high heat. Sear the chicken thighs on all sides until golden. (Do this in batches if necessary.) Place chicken in slow cooker.
  2. In the same skillet, saute the chorizo for 3 minutes until it’s lightly charred. Remove with a slotted spoon and add to the slow cooker.
  3. Saute the onions and leeks in the chorizo oil and cook until softened. Add the peppers, coriander, thyme, and garlic. Cook until peppers are tender.
  4. Add the tomatoes, chicken stock, and sherry. Bring to a simmer. Season to taste with S+P and pour over the chicken in the slow cooker.
  5. Cook on LOW 6-8 hours.

*This recipe is adapted from Abbe at http://abbescookingantics.blogspot.co.uk/2013/12/slow-cooker-chicken-with-chorizo.html*

chicken and chorizo

Mexican Noodle Soup

Are you ready for some football?? Or maybe just some good commercials?

The Super Bowl is Sunday and as such I have adopted a theme this week on Sew You Think You Can Cook. Soups!

Get it? Super Bowl….SOUP-er bowl… I just couldn’t help it.

I wanted to do this week of soups last year but lack of preparation meant I didn’t have five soups to share. So I did a week of popcorn instead. Honestly, that was probably more fun. But that’s because I’m a junk food junkie and popcorn is my kryptonite. This year, now that we live in Ohio, where it’s actually cold and grey, like all the time, soup makes sense. We’ve enjoyed this collection of soups I’m about to share over the past couple of months.

To kick off the week is a Mexican Monday applicable soup. But wait, it’s not Monday! Yesterday was my Secret Recipe Club reveal day (I will be sharing a soup from Susan’s blog on Friday too!). So let’s just pretend. But don’t pretend too hard, unless you really like Mondays.

I have a funny story to share about this Mexican Noodle Soup. I decided to make this soup during the day, so as to take advantage of some natural lighting. The beauty with soups is that they can be made in advance and instead of tasting like leftovers, they taste better! That was my thought at least. I left the soup on the stove covered over a low heat for a couple of hours, waiting for Stuart to get back from the gym. By the time he finally got home we had a pot of overcooked noodles in a chipotle sauce. These overcooked noodles were delicious! The chipotle tomato soup-turned-sauce was full of zip. A dollop of sour cream helps to mellow the spice from the chipotle. I think we will make this soup again and eat it as a soup, but if you’re wanting a Mexican pasta sauce, simply reduce it – a lot – and serve over properly cooked pasta.

Mexican Noodle Soup

Ingredients:

  • 2 large tomatoes, peeled and seeded
  • 1 onion, chopped
  • 1 – 2 chipotles in adobo, seeded (amount depends on your heat preference)
  • 3 tbsp olive oil, divided use
  • 2 boneless, skinless chicken breast, cut into cubes
  • 3 3/4 C chicken stock
  • 8 oz angel hair pasta
  • sour cream, for serving (optional)
  • avocado, for serving (optional)

Steps:

  1. Put tomatoes, onion, and chipotles in a blender. Puree until smooth. (I suggest starting with one chipotle pepper and tasting the puree before adding the second.)
  2. Heat 2 tbsp olive oil in a large pot over medium-high heat. Cook the chicken 3 minutes, or until cooked through. Remove and set aside.
  3. Add remaining tablespoon of olive oil. Reduce the heat to medium-low. Toast the noodles until lightly golden.
  4. Add in the tomato puree, chicken stock, and cooked chicken. Return heat to medium-high and cook 10 minutes or until pasta is al dente.
  5. Serve with sour cream and avocado.

*This recipe is adapted from The Illustrated Kitchen Bible*

Mexican Noodle Soup | Sew You Think You Can Cook

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SRC: Hummus and Pita

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Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned Susan’s blog The Wimpy Vegetarian. While Susan eats a mostly vegetarian diet, her husband does not. She has become very successful cooking for what she labels a “mixed marriage.” Her success in the kitchen of cooking for vegetarians and omnivores has lead her to a cookbook deal. In searching her website I have high aspirations for her cookbook.

I fell in love with Susan’s blog immediately. The layout of her page and her bright photography lulled me in and I stayed for her wonderful selection of recipes. Her beautiful page not only inspired me to take the plunge and update my recipe index but the entire look of my blog! If you like it, you can thank Susan. 😉

Over ten recipes made the cut for consideration for today’s reveal day. Two of them won the bid. And a third will be part of my collection of soups in anticipation for this weekend’s Super Bowl. Curry Apple Chips, Spiced Sweet Potato Fries, and Honey Cornbread are just a few of the recipes that I vow to try. (And now that reveal day is here I can finally subscribe to her blog via email!) But for now I will be sharing Hummus with Roasted Tomatoes AND Whole Wheat Pita.

I was able to check two items off my culinary bucket list thanks to Susan!  I knew that hummus was simple enough to make, especially taking advantage of canned garbanzo beans (sorry, Susan!), but I always shoved it off with a comment of “one day.” Making homemade pita wasn’t something I thought I’d tackle so soon, but how can I serve hummus during a football game without some pita bread to go with it? Conveniently, Susan had a recipe for this too. And I have to say, it wasn’t as difficult as I’d anticipated! However, I’m not sure if I went wrong in the baking time because my pita didn’t deflate – at least not the same day. I put the leftover bread in a resealable bag and stored it in the fridge. Just 10 seconds in the microwave yielded perfect pita for dipping in homemade hummus. It really is best served warm.

Hummus with Roasted Tomatoes

Ingredients:

  • 6 roma tomatoes
  • 1/4 C olive oil
  • 1/2 tsp dried thyme
  • 2 tsp balsamic vinegar
  • 2 1/2 C cooked garbanzo beans (just under 2 15.5oz cans)
  • 3 tbsp Tahini
  • 1 tsp paprika
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp cumin
  • 2 tsp lemon juice
  • 3/4 C water

Steps:

  1. Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Slice tomatoes in half and place cut side up on the baking sheet. Drizzle with olive oil and season with the thyme and S+P. Bake 4 hours. Pour balsamic vinegar over the roasted tomatoes and let cool. Chop to desired size. (Note: Not all of these tomatoes will be used for the hummus, they will keep in the fridge for up to 1 month.)
  3. In a food processor pulse garbanzo beans, tahini, paprika, white pepper, salt, cumin, and lemon juice. When a smooth paste is acheived slowly add the water, puree until completely smooth.
  4. Mix in 2 tbsp of the roasted tomatoes.

*These recipes are adapted from Susan at http://thewimpyvegetarian.com/2013/05/sundaysupper-roasted-balsamic-tomatoes/ and http://thewimpyvegetarian.com/2014/02/vegan-appetizer-roasted-tomato-hummus-sundaysupper-super-eats-for-game-day/*

Whole Wheat Pita

Ingredients:

  • 2 tsp instant yeast (just under 1 packet)
  • 1 tsp honey
  • 1 1/4 C warm water (110 degrees F)
  • 2 C bread flour
  • 1 C whole wheat flour
  • 1 1/2 tsp salt
  • 2 tbsp olive oil

Steps:

  1. Gently stir yeast and honey in the warm water. Set aside and allow yeast to foam for 10 minutes.
  2. In the bowl of a stand mixer, combine both flours and salt. Add the proofed yeast mixture and olive oil. Using the dough hook, knead until the dough comes together around the dough hook. Turn the dough out onto a clean surface and knead until completely smooth, add more whole wheat flour if too sticky. Form the dough into a ball.
  3. Place the dough in a lightly greased bowl. Cover and set aside in warm location for two hours, or until doubled in size. (I did this in my microwave.)
  4. Divide the dough into 8 disks. Cover and let rest 20 minutes.
  5. Place a pizza stone in the center rack of the oven. Preheat oven to 500 degrees F.
  6. Roll each disk into an 8″ pita. Be sure to run the rolling pin along the edges of the pita. Cover and let rest another 10 minutes.
  7. Cook pita on the pizza stone for 3 minutes. Do this in batches so that the entire pita is in contact with the stone – not overlapping or hanging off the edge.

*This recipe is adapted from Susan at http://thewimpyvegetarian.com/2012/12/easy-whole-wheat-pita-bread/*

Hummus & Pita | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

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