Tag Archive: homemade


Shrimp Scallop Tomato Linguine_0023 120dpi @ 10 

I have been craving seafood like crazy lately.  Prices have been through the roof and fresh shellfish is not so easy to find in Southern Ontario, so, in this dish, I had to use a bagged combination of frozen bay scallops and shrimp.  If you are lucky enough to have access to fresh, by all means, use it!

 

Ingredients:

1/2 lb linguine

1 lb bag frozen shrimp and scallop mix (or 1/2 lb each of fresh, cleaned)

2 beefsteak tomatoes, cubed (seeds in)

1/2 red onion thinly sliced

3 cloves garlic, minced

1/4 cup white wine

1 tbspn olive oil

salt and pepper to taste

1 handful fresh basil, torn

1-2 tbspn grana padono, grated (or to taste) (Parmesan will also work)

 

Method:

Get a large pot of salted water boiling and cook linguine according to box directions.

Meanwhile, heat oil in a large skillet over med high heat.  Add onions and salt and cook until softened.  Add tomatoes, garlic and pepper, cook for about 3 minutes.  Add wine and reduce by half.  Then add the shellfish and continue cooking over medium heat until they are cooked through.  Roughly 5 minutes.  Add basil and check seasoning, adjust as needed.  

Drain the pasta and stir it into the skillet.  Plate and top with the grated cheese.

 

This is a great dish when you want something fresh and super quick.

Serves 2.

Ready in 15 minutes.

 

 

 

Apple Crisp

This is a dessert that always takes me right back to my childhood.  It was my absolute favorite.  My dad loved apples and we always had them in the house, so at least once a week I would ask my mom to make us some apple crisp.  I was ecstatic when I learned to make it myself around the age of 10.  That’s how easy it is.

I like to add twists to most of my recipes, usually.  Updating or tweaking when the mood strikes me, but in this case I kept it basic and simple.  I do not believe something as sacred as apple crisp should be tampered with.  But, if you see fit, add whatever twists or flavors you like to this.  I wont mind…much.  😛

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What you will need:

5 medium baking apples

2 teaspoons cinnamon

2 tablespoons flour

1/4 cup orange juice

pinch of salt

1 cup flour

1 cup sugar (white or brown)

1 cup rolled oats

1/2 cup melted butter

pinch of nutmeg

Method:

  1.  preheat oven to 350 f
  2. Core and slice up the apples.  Peeling them is up to you, I prefer leaving the skins on for added nutrients.  Place them in a bowl with the orange juice.  Generally lemon juice is used to keep the apples from browning, but I was out of lemons, and this worked great.
  3. toss the apples with the cinnamon and flour and a pinch of salt and place in a prepared baking dish.
  4. Mix together the flour, sugar, oats, nutmeg and melted butter until a crumble like texture is reached.  Sprinkle evenly over the apples.
  5. Bake for 45 minutes until the tops is slightly browned and the apples are bubbling underneath.  Let cool slightly before serving.

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This would be great served up with a scoop of vanilla ice cream, some whipped cream, or even just a splash of milk.  Its tangy as well as sweet and is the perfect dessert for a cool fall night.  I hope you enjoy 🙂

My Homemade Tomato Sauce

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Nothing beats home grown 🙂

This summer, I decided to take up gardening.  I am a believer of making as much as I can from scratch, and what better way to embrace that idea than to grow my own veg and herbs.  As a result i found my kitchen this weekend overrun with fresh ripe red tomatoes, and various other veggies.  (I think I’ll have enough zucchini to keep my going till next summer.)

My husband was worried all these tomatoes would spoil before we could eat them, so I put his mind to ease and decided to whip up some sauce, that could be frozen until needed.  Then he was worried there wouldn’t be enough tomatoes left for him to eat, sometimes I just can’t win.

It was really a very easy process, and tasted amazing on the pizza I made for dinner that night.

Recipe:

12-15 vine ripened tomatoes (mine were various sizes)

4-5 cloves garlic (depending on your tastes)

2 tblspn each dried oregano and basil

1 tblspn onion powder

salt and pepper to taste

2-3 bay leaves

1 small can tomato paste

Bring a large pot of  salted water to a rolling  boil, meanwhile, rinse and cut the very tops of the tomatoes.  Place the tomatoes into the boiling water and let them boil for about 5 minutes, or until the skin begins to wrinkle and peel away.

Have an ice bath ready.  Remove the tomatoes from the boiling water and place them in the ice water to stop cooking.  They should be cool enough to handle within a minute or two.

With your hands, remove the skins from the tomatoes. (The above cooking process makes this part a breeze).  Place them back into the cooking pot and mash them up with a potato masher.  Pour this through a large fine mesh strainer and push the tomato through using a wooden spoon.  You will be left with tomato puree in the pot, and all the seeds, pith, and skins in the strainer.

Place the puree over medium heat and add the minced garlic and herbs, salt and pepper and bay leaves.  Bring to a simmer and add the tomato paste, stirring it in well.  Let simmer for about 20 minutes then remove from heat.

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Amazing on pizza!

Use the sauce right away on pizza or pasta, or freeze it for up to a month.  You could add meat for a heartier sauce after its cooked, it’s so versatile, it’s up to you.

Enjoy!

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