Spaghetti with fresh tomato sauce, and Mother Nature’s wrath
Firstly, I want to say that I’m devastated by the
hurricanes, floods, destruction, and despair that our precious country has
endured over the past several weeks. It’s like Mother Nature wants to be sure
we understand that global warming is real. I get it, but enough already. The
good side of this, if you want to squeak out anything positive, is that people
of all walks of life have pitched in to help. Florida’s mess is so deep and so
wide it will take years to recover. I didn’t feel I could post about food or
fun without first paying homage to the turmoil. Take care of each other my
But in addition to everything else going on, the garden is
getting away from us. It’s been a less than stellar year here for tomatoes, but
the freezer is stocked with bags and bags of Frenched green beans, and the
basil plant looks like a hedge. Weird squash are growing from volunteer seeds,
and our lemon cucumbers are plentiful.
I have two wonderful friends who think of me when they run
across stellar recipes. I’m posting this one today, and the next in the queue
(maybe this weekend) is for a creamy, one-dish meal that cooks together in twenty minutes
This fabulous tomato concoction sat on our counter yesterday
working its magic, and every time I walked by I couldn’t help but breath in the
aroma. Garden fresh tomatoes were chopped and then swam in a bath
of their own juices for six hours, along with garlic, olive oil, red wine vinegar, fresh
basil, and some salt and pepper. After an afternoon of marinating, all of this
tomato goodness was combined with hot pasta – linguine is recommended, but I
used spaghetti and any pasta would do. We loved this fresh combination and I
ate some of the leftovers today for lunch. Delicious! It was a perfect summer meal, and a great way to use up your garden tomatoes.
I don’t know the source other than it came from my friend
Nancy, so thank you Nancy for the share! If I find out the source at some point
I will include it.
Linguine with fresh tomato
4 tablespoons olive oil, divided
2 tablespoons minced garlic
3 pounds ripe tomatoes, chopped (I used lots of cherry tomatoes)
½ cup coarsely chopped basil
3 tablespoons red wine vinegar
Salt and pepper
1 pound linguine or spaghetti
1 tablespoons olive oil
Fresh grated Parmesan cheese
Heat 1 tablespoon oil in a heavy, small skillet over medium low heat. Add garlic and stir. Do not brown. Transfer to a large, non-aluminum bowl. Mix in tomatoes and their liquid, remaining 3 tablespoon oil, basil, and vinegar. Season with salt and pepper. Let stand six hours.
Just before serving, cook linguine or other pasta in a large amount of boiling salted water until just tender. Drain well. Transfer to large, preheated bowl. Add olive oil and toss well. Add sauce and toss again. Top with Parmesan
Easy healthy Thai pineapple fried rice (recipe in source) ♥ | If you love fried rice dishes, this is a nice change from the usual and it’s SO good. Also made without shrimps and cashews (to cut the cost) and extra vegetables instead to boost the nutritional value ♥ | 475 calories
Pineapple and coconut oatmeal + green tea. It may not look that appetising, lol, but it’s delicious. ♥ | oats + pineapple chunks + coconut milk/cream (or normal milk) + desiccated coconut + vanilla extract + a tiny bit of sugar.
Gluten free brioche buns | Recipe in source | After a few attempts, I finally managed to make some brioche buns that are so soft, it’s quite possibly the closest thing to ‘normal’ bread that I’ve had since being gf! I mean look at how it bends without crumbling to pieces? lol And they’re actually quite easy to make too!