Fresh Tomato Sauce with Rosemary and Bacon

As summer begins to wind down I figured I should post this recipe. This sauce is wonderful to make from fresh garden grown tomatoes. I have made it from store bought tomatoes as well, but fresh seem to have a much better flavor.

Cooking Tip #2:
Peeling Tomatoes: 1. Cut a very shallow "x" on the bottom of your tomatoes. 2. Prepare a pot of boiling water and an ice bath. 3. Drop tomatoes in boiling water for no more than 30 seconds. 4. Remove from water and place immediately in ice bath for at least 5 minutes. 5. Peel off the skin with your hands! http://allrecipes.com/howto/peeling-tomatoes/

Fresh Tomato Sauce with Rosemary and Bacon
(Use with 1 lb of a tubular pasta)

• 6 ounces bacon (6 slices), cut crosswise into 1/2 inch strips
• 2 medium garlic cloves, minced
• 1 Tablespoon minced fresh rosemary
• 1/4 teaspoon hot pepper flakes
• 3 pounds ripe round tomatoes cored, peeled, seeded, and cut into 1/2 inch pieces
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Granulated sugar
• Parmesan cheese, for serving 

1. Cook bacon in 10 inch skillet over medium heat, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to paper towel lined bowl.
2. Return skillet to medium-high heat. Add Garlic, rosemary and pepper flakes.
3. Cook stirring constantly until garlic is fragrant, but not browned, about 30 seconds.
4. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes.
5. Stir in salt, pepper and sugar to taste. Add bacon, Toss sauce with Pasta and serve.

~Cooks Illustrated #82

Red Beans and Rice

Beans are one of my least favorite foods. However, Matt loves them, so when I feel like he needs a special dinner I make him Red Beans and Rice. I have never tasted any red beans and rice but my own, so I really don't know if this is a good recipe, but Matt eats it all up so it can't be horrible :-D This recipe is not too difficult, it does take some time (about 1.5 hours of cook time) but most of that is just giving the beans time to cook. I usually brine my beans overnight, so you do need a little planning for this. I think I'm going to try and start adding some cooking tips into my blog. So, here it is:

Cooking Tip #1:
If you are pressed for time you can "quick brine" your beans. Combine the salt, water and beans in a large dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover and let stand 1 hour. Drain and rinse the beans and proceed with your recipe!

And here is the recipe:

Red Beans and Rice

For the Beans
Salt
1 pound small red beans (about 2 cups), rinsed
4 slices of bacon, chopped fine
1 medium onion, chopped fine (about 1 cup)
1 small green bell pepper, seeded and chopped fine (about 1/2 cup)
1 celery rib, chopped fine (about 1/2 cup)
3 medium garlic cloves, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon sweet paprika
2 bay leaves
1/4 teaspoon cayenne pepper
Ground black pepper
3 cups chicken broth
6 cups water (3 Pints)
8 ounces andouille sausage, halved lengthwise and cut into 1/4 inch slices (this kind of sausage is spicy)
1 teaspoon red wine vinegar, plus extra for seasoning
3 scallions, white and green parts, sliced thin
Hot sauce, for serving

For the Rice
2 cups long-grain white rice
1 tablespoon unsalted butter or vegetable oil
3 cups water
1 teaspoon table salt

Beans

1. Dissolve 3 tablespoons salt in 4 qts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
2. Heat bacon in large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes.
3. Add onion, green pepper, and celery; cook stirring frequently, until vegetables are softened, 6 to 7 minutes.
4. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds.
5. Stir in beans, broth, and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken 45 to 60 minutes.
6. Stir in sausage and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes.
7. Season to taste with salt, black pepper, and additional red wine vinegar.
8. Serve over rice, sprinkling with scallions and passing hot sauce separately.

Rice (I usually start this during step 6 of the beans)

1. Place rice in colander or fine-mesh strainer and rinse under cold running water until water runs clear.
2. Heat butter or oil in large saucepan over medium heat. Add rice and cook, stirring constantly until grains become chalky and opaque, 1 to 3 minutes.
3. Add water and salt, increase heat to high and bring to boil, swirling the pot to blend ingredients.
4. Reduce heat to low, cover and simmer until all liquid is absorbed, 18 to 20 minutes.
5. Off heat, remove lid and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 to 15 minutes; fluff with fork and serve.

~Cooks Illustrated #102

Individual Baked Oatmeal

Once upon a time, when I had one child, I actually made fun breakfasts... We'd rotate between bagels, scrambled eggs, hard boiled eggs, oatmeal, and grits (and sometimes, I'd even make biscuits from scratch!). Now, with 3 children (4 and under...) mornings seem like a crazy grumpy time. The baby wants to be fed, the 4 year old is saying she's starving, and the 2 year old is busy picking out a warm winter outfit that he insists on wearing (on a 100 degree day no less). So when I found a recipe for individual baked oatmeal I thought it was such an awesome idea. Now we have something to break the monotony of the bowls of cereal! I had to buy a large thing of heavy cream for a pasta recipe (they were all out of the small things), so we've been eating our baked oatmeal with warm cream and my homemade peach spice honey. I haven't tried it yet, but the recipe claims you can freeze them and reheat as needed, which makes the idea even more awesome for us busy moms!

Individual Baked Oatmeal

2 large eggs
1 T vanilla
1 C unsweetened applesauce
1 C maple syrup
1 ripe banana, mashed
1 C blueberries
5 C old fashioned quick oats
1 teas. salt
3 teas. baking powder
1/4 C ground flax seed
1 T cinnamon
2 1/2 C skim milk

1. Preheat oven to 350. Line 24 muffin cups with liners and spray with non-stick cooking spray.
2. In a large bowl, mix eggs, vanilla, applesauce and maple syrup together. Add the banana and blueberries.
3. In a separate bowl, mix together oats, salt, baking powder, flax seed and cinnamon. Add milk to dry mixture.
4. Combine oatmeal mixture with egg mixture. Fill muffin cups.
5. Bake 35 to 40 minutes or until set. Best eaten warm with milk served on top.

~Hyvee Seasons, Volume 6, Issue 4