Tag Archives: basil

Caprese Pasta

I’m back! Sorry for the two month hiatus. Between computer troubles and life being life, I haven’t been on here in awhile. I’ve got a bunch of great recipes and ideas I’m excited to share with you. And please be patient if things are different. Some recipes may not have nutrition information, since they aren’t exact formulations.

Today, I’m sharing an incredibly easy and delicious pasta dish that is great as a side or vegetarian main. It tastes like the end of summer, which is perfect. I created it when I looked at my garden and saw a bunch of tomatoes and basil that needed using. Whether you have your own produce or are getting it from the store, this is completely seasonal and delicious. Enjoy!

Caprese Pasta (Serves 6 as a side, 3 as a main)

Caprese Pasta<

1 cup balsamic vinegar
¼ cup honey
1 pound whole wheat pasta
8 ounces fresh mozzarella, cubed
2 cups diced fresh tomatoes
2-4 tablespoons pesto (recipe here or from a jar is fine)
2 tablespoons fresh chopped basil

1. In a small saucepan, bring vinegar and honey to a simmer. Cook for about 10 minutes, until reduced to ⅓ cup. Set aside to cool.

2. Cook pasta according to package directions, leaving out oil or salt. Drain.

3. Into hot pasta, toss mozzarella, tomatoes, pesto, and fresh basil.

4. Drizzle 1-2 tablespoons of the balsamic sauce over the top. Toss to coat. Serve warm or refrigerate until ready to eat.

Recipe Notes: Sorry for no nutrition information today. The balsamic sauce and pesto are kind of oddball ingredients that will vary based on cooking time of the vinegar, how much you use, what kind of pesto you make/buy. I highly recommend fresh mozzarella for this. If you have to use the regular kind, I’d still cube it up, but very small, so you have more of a chance of it melting.

Source: Balsamic reduction from allrecipes.com; rest is original recipe

Advertisements

Leave a comment

Filed under Recipes

Favorite Tomato Soup

Growing up, I don’t think my mom ever made tomato soup. I don’t remember ever seeing cans of it in the house even. I was on the fence on tomatoes as a kid, so I never felt neglected. It wasn’t until college that I even tried tomato soup with a grilled cheese. A great combination that hits the spot, although it still probably isn’t my favorite soup ever. My husband on the other hand, it is one of his favorites.

This recipe is everything great soup recipe should be. One pot. Minimal effort of chopping. Doesn’t require hours of simmering. Makes a ton to freeze for later. And it’s good for you. With four new inches of snow at my house, this plus grilled cheese will hit the spot.

Enjoy!

Favorite Tomato Soup (Serves at least 12)

Favorite Tomato Soup

2 tablespoons olive oil
2 yellow onions, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 cup carrots, chopped
5 cans no-salt added diced tomatoes, undrained
8 cups tomato juice
2 bay leaves
2 teaspoons dried thyme
2 teaspoons dried basil
4 cups low sodium chicken broth
½ – 1 teaspoon black pepper (to taste)
1 ½ cups fat free half and half

1. Heat olive oil in LARGE stockpot over medium heat (this recipe fills my 8 quart stockpot). Saute onion, celery, and carrots for 3-5 minutes, until begins to soften. Add garlic and cook for 1 more minutes. Add in remaining ingredients. Stir.

2. Bring to a boil and simmer for 30 minutes, stirring occasionally. Remove bay leaves. Puree or blend. Over low heat, add 1 ½ cups fat free half and half. Heat on low until warmed through.

Nutritional Information (Amount per serving):

Calories: 96
Protein: 4 g
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Carbohydrates: 15 g
Fiber: 3 g
Sodium: 649 mg

Recipe notes: I use an immersion blender, so my soup stays hot while I’m blending. The half and half doesn’t cool it down enough that it needs any warming time. If you are using a regular blender or food processor, you would need to let the soup cool a bit to blend it, then reheat it with the half and half. Whole milk or evaporated skim milk also work instead of half and half. You could make this recipe smaller, but I just like to use up a whole container of tomato juice.

Source: adapted from my college dietetic’s cookbook

Leave a comment

Filed under Recipes

Roasted Tomato Risotto

My family always had a garden growing up. Tomatoes were one of the few vegetables we grew well. I’ll admit, I haven’t always loved tomatoes. For the most part, raw tomatoes aren’t my thing, unless it is in something. Cooked is a different story. This risotto is a great way to use enjoy all of the awesome tomatoes in season right now.

Roasted Tomato Risotto (Serves 3-4)

Roasted Tomato Risotto

8 medium tomatoes, diced
1 tablespoon olive oil
½ teaspoon dried thyme
¼ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
5 cups low sodium chicken stock
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup arborio rice
¼ cup grated parmesan cheese
¼ cup chopped fresh basil

1. Preheat the oven to 350. Line a rimmed baking sheet with foil.

2. Toss the tomatoes with 1 tablespoon olive oil, thyme, salt, pepper, and garlic powder. Arrange in a single layer on baking sheet. Roast for 35 minutes. Set aside.

3. Heat stock until boiling. Reduce heat to a low simmer.

4. Puree ½ of the roasted tomatoes in a food processor.

5. Heat remaining olive oil in a large saucepan. Add onion, saute for 3-5 minutes, until beginning to soften. Add garlic; saute for 1 minute until fragrant. Add rice. Cook, stirring for 1 minute. Add ½ cup of stock; stir to scrape up any brown bits off the pan. When stock is mostly evaporated, stir in 1 cup of stock and the pureed tomatoes. Stir frequently. When it is almost evaporated, add another ½ cup. Continue stirring and adding stock as it evaporates until stock no longer evaporates and rice is tender.

6. Stir in the parmesan, basil, and remaining roasted tomatoes.

Nutritional Information (Amount per serving):

Calories: 341
Protein: 12 g
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 6 mg
Carbohydrates: 54 g
Fiber: 3 g
Sodium: 362 mg

Recipe Source: adapted from Drizzle and Drip

Leave a comment

Filed under Recipes