Week #4 Recipes - Darla

This first recipe I had at Judy's house in Portland. So yummy and not that hard to make. You really could put most anything in the tart. I'm thinking of Heather and her thing with tomatoes. I still have some of our garden tomatoes left so I will use those. I didn't have any fresh basil the first time I made it so I used some dried Italian seasoning that I had and it was fine.
heirloom tomatoe-and-3-cheese tart. http://www.redbookmag.com/recipefinder/heirloom-tomato-cheese-tart-rbk?click=recipe_sr
Delicious tart! Didn't make the salad.
I just made a spring green salad with oil and vinegar dressing. Here is the basic..
3oz olive oil
1 oz red wine vinegar
1 oz apple cider vinegar
1 clove pressed garlic
salt and pepper to taste.
This is also a great dressing for spinach salad. Heat it up and pour over spinach leaves to wilt

Next day:
Mexical Stew
So tasty. Will make again and again and again.
This is a meal in itself especially with all the fresh garnishes. This makes quite a large pot of stew so for two people you may want to cut in half and you will still have leftovers for lunch
1/4 cup olive oil
4 garlic cloves pressed
2 large onions diced
1 teaspoon cumin
28 0z can tomatoes chopped
8 cups stock (vegetable or chicken)
1/2 t salt
freshly ground black pepper
2 carrots or 10 baby carrots
3 medium zucchini sliced in 1/4 in slices
2 cans black beans rinsed
2 cups frozen corn
garnishes optional chips, avacado, green onions, Queso mexican cheese, anything you can think of

In a 6 to 8 qt. pot, heat olive oil over med heat. Saute garlic, onions, and cumin 10 min. stirring often. Add tomatoes with their juice, the stock. salt and pepper and bring to boil, add carrots and cook 15 min then add the zucchini and cook 5 to 10 min more until tender but not mushy. Add the black beans and corn and cook 2 min. remove 2 cups of the stew and blend in magic bullet and return to pot. This will nicely thicken the stew. Taste to adjust the seasoning. Have fun garnishing with chips and all assortment of toppings as you desire. Yum

Next day:
Polenta Pizza a vegetable and cheese pie
This recipe as written was just ok. It needs something to spice it up. A bit bland. The idea is good. If I make it again, I'll add some canned tomatoes, pesto or something. Could try making a Mexican version with beans, cilantro, etc.
Crust: 1 1/2 cups yellow cornmeal or polenta
1/4 t salt
1 cup cold water
1/3 c grated parmesan
1 cup boiling water{heated in med saucepan}
1} place the cornmeal in a small bowl. Add cold watr and stir until uniformly combined
2}Stir cornmeal mixture into saucepan of boiling water. Cook stirring over low heat until thick {about 5 min}
3}Remove from heat and stir in salt and parmesan. Form a crust in the buttered pan Bake uncovered for 30 min at 375. Remove from oven turn oven down to 350

Filling:
1 Tbs olive oil
1/2 t oregano
1 lg clove garlic
1/2 t basil
1/2 cup minced onion
salt/pepper to taste
1/2 cup sliced bell pepper
1/3 lb mozzarella sliced
1/2 cup sliced mushrooms
parmesan for top
1 med tomatoe sliced
Saute garlic, oinon, peppers, mushrooms in olive oil for about 5 min. Remove from heat add herbs, spread sauteed mixture into crust. arrange slice of mozzarella and tomato on top. Sprinkle with parmesan. Bake 20 minutes at 350 Serve with tossed salad:

Next day:
Tofu Parmigiana
Not a huge fan of tofu. Didn't get around to making this. I do have a really good Chicken Parmigiana recipe that I planned to make, but didn't.
Haven't tried this one but sounded good and nutritious
1/2 cup seasoned bread crumbs
5 Tbs grated parmesan cheese
2 t dried oregano, divided
salt to taste
ground black pepper to taste
1 12oz pkg firm tofu
2 Tbs olive oil
1 8 oz can tomato sauce
1/2 t dried basil
1 clove garlic pressed
4 oz shredded mozzarella
1} in small bowl, combine bread crumbs, 2 Tbs parmesan cheese adn 1 tsp oregano, salt and pepper.
2} Slice tofu in 1/4 in slices and place in bowl of cold water. one at a time press tofu slices into crumb mixture turning to coat all sides
3}heat oil in med skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn and brown on other side
4} combine tomatoe sauce, basil, garlic and remaining oregano. Place a thin layer of sauce in a 8 in square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 Tbs. parmesan. Bake at 400 for 20 min

Serve with Italian green bean salad
1 lb green beansVinaigrette dressing{ from first night}
2 tomato cut in wedges
1 small sweet onion
1/4 cup grated parmesan
ripe olives

Remove ends from beans. if large cut french style. Better yet get the thin green french green beans from costco. So tender. Heat beans in 1 in salted water {1/2 t to one cup water} cook uncovered for 5 min. cover and cook until tender about 10 min.. pour vinegrette dressing over warm beans and toss. Cover and refrigerate at least 2 hours. Remove beans to lettuce lined plates. add tomatoes and olives. Sprinkle with cheese{optional} Beans can be cooked the day before and kept in fridge to they are ready.