Wow, so we’ve definitely been leaving you all hanging. Just as the summer has been heating up, we’ve left you all wondering what we’ve been eating…
First of all, it’s been quite a week. Christina is in Ecuador for work, so I’ve been faring for myself, cooking up an immense amount of tomatoes and corn. Since we’ve last posted, we’ve continued to try to figure out how to use, mask, and not use corn. We’ve also gotten some of the most amazing peaches that I’ve ever tasted. We’ve even gotten little baby eggplants which turned into some really yummy baba ganoush with a little help of some olive oil, garlic, and tahini.
But the real action all started on Tuesday. Tuesday morning was beautiful, and I left for work a few minutes early, to take an extra long bike ride on the way to work to enjoy the morning. On the way to work, I day dreamed about all the tomatoes that we would be receiving this week, and semi-worrying about what to do with all of them, since I would be eating solo. Once I got to work, my tomato day-dream/nightmare was quickly replaced with the crazy work day. Everyone in my office was working like crazy, when all of a sudden a little before 2:00…rumble rumble… strangely enough the rumbling was not my stomach (which is usually rumbling around 2), but the earthquake. It was a pretty surreal experience, involving the evacuation of our office, all of us leaving everything behind (including my half eaten lunch, and all of our computers), and my subconscious desire to hold my coworker’s hand (weird, yes). Anyways, everything was fine, and we ended up getting to leave early for the day.
It was definitely a weird afternoon, but our veggies were still delivered by Christina’s very awesome coworker (Thanks, thanks, thanks!!!). I didn’t have my computer, so what else was I supposed to do, but cook and eat.
Sooo I thought what the heck, why not make a putanesca. It’s quick, easy, and yummy. My dad always says, “You know what pasta putanesca means….”, and in case you didn’t know, means something that I feel is not appropriate for our PG blog. It was apparently made back in the day by “ladies of the night”, as we will call them, to serve to their customers after doing their job… anyways, it’s pretty good, and those ladies probably got a bunch of customers who were looking for a good meal. It’s basically just a spicy tomato sauce with a few other key ingredients. Hope you like it!
- 2 lbs of ripe tomatoes
- 1 diced onion
- 1 cup baby bella mushrooms
- 1/2 cup red wine
- 3 cloves of garlic, minced
- 2 tablespoons of capers
- hot pepper flakes
- salt and pepper to taste
In a large pan, heat a few table spoons of olive oil, and add the diced onion. The pan should be pretty wide, not a pot, but more like a deep frying pan. Surface area is key for cooking the sauce quickly. After the onions have become translucent, add the garlic and the mushrooms. Cook for about 5-7 minutes, making sure that the garlic doesn’t burn, and the mushrooms become tender. Add the red wine, and continue to cook, allowing the wine to reduce.
In the mean time, start chopping the tomatoes, making sure that they’re pretty small. The skin can stay on, and also keep the seeds and juices. Add the tomatoes to the pan, stirring everything together. Add capers, red pepper flakes, salt, and pepper, and allow everything to cook for about 30 minutes, stirring occasionally. Everything should reduce, and become very fragrant.
Serve over whole wheat pasta!
Thursday, I was really craving mexican food. So in order to use the rest of the tomatoes and some of the corn, I made quesadillas.
Pico de Gallo
- 2-3 large tomatoes (I used 1 large tomato, and a bunch of little plum tomatoes.)
- 2 cloves of garlic
- 1/2 an onion, diced into teeny little pieces
- Juice from 1 lime
- 1 jalapeno pepper, diced
- 1/2 cup chopped cilantro
- salt to taste
Dice the tomatoes into the smallest pieces you can cut. Add the onion, minced garlic, and jalapeno. Squeeze the lime juice over the mixture, add salt, and stir everything together. Add the cilantro and mix everything together.
Corn and Portobello Quesadillas
- kernels cut from 2 cobs of corn
- 1 cup of baby bellas
- 1/2 onion, diced
- 1 tsp cumin
- 1 tsp chipotle seasoning
- Shredded mexican blend cheese
- Whole wheat tortillas
In a large skillet, add a few teaspoons of canola oil to coat the bottom of the pan. Add the onion ann and baby bellas, cooking for about 5-7 minutes until the mushrooms are tender. Once the mushrooms are cooked, add the corn, and the spices. Cook until the corn is cooked through, and the mixture is fragrant.
In a separate skillet, heat a whole wheat tortilla, coating the tortilla with a layer of the shredded cheese. Place a few scoops of the corn/mushroom mixture on one side of the tortilla. Once the cheese is melted, fold the tortilla over the half with the corn, and press down to meld everything together. Remove from the skillet, and cut into triangles. Serve with pico de gallo!
Stay tuned for pictures next week upon Christina’s return!