Sweet, juicy tomatoes paired with fresh torn fragrant basil, olive oil, and flaky sea salt. Add creamy cheese such as torn buffalo mozzarella or burrata for an insanely simple and delicious salad. …
This BLT Rice Bowl with Avocado Lime Dressing post is sponsored by Minute Rice Canada as part of the #WeekdayWin campaign. My Kitchen Love has been compensated monetarily although all opinions and love expressed for this product are my own.
Here we go team. I’ve got another 15 minute meal to combat picky eaters featuring my pantry staple and meal rescuer Minute Rice. And what a way to do it if I might say. Bacon. My undeniable love for bacon. Now, bacon is one of my picky eaters favourite foods making this dish a welcome one at our dinner table. This BLT Rice Bowl with Avocado Lime Dressing is a total #WeekdayWin as it is made in under 15 minutes, has fresh tasty ingredients, and a dressing that just might be the best compliment to a salad yet.
This post is sponsored by Minute Rice Canada as part of the#WeekdayWin campaign. My Kitchen Love has been compensated monetarily and with product, although all opinions remain my own.
I’ve got another 15 minute meal alert! That’s right, from start to finish this One Pot Tex-Mex Rice is ready to rock the dinner table and your family’s taste buds. Thanks to Minute Rice’s Whole Grain Brown Rice that is ready to eat in 10 minutes, I’ve got a 6 ingredient recipe to fuel the family. And only 1 pot to clean. Greatest weekday ever! Even the tiniest pickiest eaters will jump onboard to devour this dish (well mine did anyways).
Already apparent, but isn’t pasta a great family meal? My twins especially love spaghetti or other long noodles for their “fun” aspect while eating them. No matter how hard I try to cut up the noodles, they’re always able to slurp a couple up. And this Summer Tomato Pasta was no exception. I make a version of this pasta on the regular during the summer. It’s so easy and I love that I can cram as many tomatoes as I want in it. 😉 Plus, whipped ricotta got anyone else jumping for joy?
I usually switch up the cheese since I don’t often have ricotta sitting around (which is actually kind of troubling since ricotta generally makes my life MUCH better) and will use a sprinkling of pecorino or parmesan. In the past, I have also added in some crispy prosciutto or cooked ground chicken if we’re in need of some high iron foods. Sometimes I add asparagus or cauliflower if I don’t have enough tomatoes to stretch the meal the way I want it to, however, note that the cauliflower will take significantly longer to cook and should be the first thing you’d start cooking in the pan.
Another really great and easy pasta dish that my family loves is this Creamy Garlic Pasta dish which can be found here. I’ve made versions of these recipes regularly and they’re recipes all 3 of my kids gobble up … and if we’re being honest my husband and I do I our fair share of gobbling up pasta too. 🙂
Ready by the time the water is boiled, this Summer fresh pasta is filled family friendly tomatoes and creamy whipped ricotta.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 454 gr. / 1 lbs / 16 oz dried spaghetti
- 2 tbsp olive oil
- 454 gr. / approx. 3 cups small sweet tomatoes, such as cherry
- 2 garlic cloves, minced
- 2 tbsp fresh lemon juice
- salt and pepper
- Whipped Ricotta:
- 250 gr. / 1 cup ricotta
- 3 tbsp / 45 ml milk
- 1/2 garlic clove, minced
- 1/4 cup sliced fresh basil leaves
- Cook spaghetti as per package instructions, saving 1/2 cup of pasta water before draining.
- Meanwhile, whisk together ricotta, milk and garlic until smooth (easiest method for this is to mix in a blender). Set aside.
- In a large skillet heat olive oil over medium-high heat. Add garlic and cook, stirring until fragrant and starting to soften, about 1-2 minutes. Add tomatoes and allow to cook for 4-5 minutes until starting to burst. Add lemon juice and allow to reduce.
- Add pasta water to tomatoes and cook until liquid has reduced by more than half.
- Toss pasta with tomatoes.
- Top pasta with whipped ricotta and sliced basil leaves.
* This post is sponsored by World Kitchen.
Fun to say and fun to make. This baked ratatouille is delicious and pretty. Fitted into the new CorningWare CW Line it’s going to be a stunning dish on any Thanksgiving table. Not only good looking, the CW Line has a dish for every need. I’m looking forward to putting them all to good use.
This was my first time making and eating ratatouille. Possibly weird for a food blogger, but I spent a large portion of my life avoiding both eggplant and zucchini. I don’t really know why; when cooked properly they’re very delicious. We served this ratatouille on top of grilled thick cut toasts smeared with whipped ricotta cheese. Yes, it was as good as it sounds. I do think that ratatouille is a great way to use this season produce. Zucchini, eggplant, and peppers are all stellar currently.
This recipe is straightforward. The most complicated bits are in the preparation. The vegetables need to be sliced equally so that they cook consistently. For the tomatoes, we don’t want the skin. The easiest way to do this is to cut the tomatoes crosswise (across their middle horizontally) and grate over a box cheese grater. The image below depicts this method. It allows the juice and pulp to go into the box cutter and keep the skins out.
Serves 4-6 as a side dish
1 large zucchini
1 large Japanese eggplant
1 long red bell pepper
1 onion, thinly sliced
5 tomatoes, on-the-vine is preferred (or 1 x 14 oz can diced tomatoes)
5 sprigs of thyme
1 tbsp olive oil
1 garlic clove, minced
1 tbsp red wine, optional
salt and pepper
Preheat oven to 375° F.
Cut tomatoes in half horizontally across the middle of the tomatoes (cut crosswise). Grate, with the cut side of the tomatoes down on a box cutter. Discard tomato skins and reserve juices and pulp in box grater (see photo above).
In a small skillet heat oil over medium-high heat. Add onion and season with salt and pepper. Cook for 5-7 minutes until onion has soften and is starting to brown. Add garlic and cook, stirring for 2-3 minutes. Add red wine (if using) and deglaze the skillet. Cook allowing wine to completely reduce. Add tomato juices, pulp and thyme sprigs, and bring to a boil. Reduce heat to medium and cook until most of the tomato juices has evaporated., about 7-10 minutes. Remove from heat and set aside.
With a mandolin or a very sharp knife, cut zucchini, eggplant and pepper into 1/4″ thick slices.
In a small oven-proof dish place tomato mixture on the bottom. Top in a circular repetitive patter with zucchini, eggplant, and pepper slices.
Cook in oven for 40-50 minutes until vegetables have softened, but aren’t brown.
Tomatoes all day everyday right now. At the height of the season I seek out the almost over ripe tomatoes which are heavy and smell juicy. When cut open the juices ooze from the tomato and all I can think about it eating them. It’s basically a buy, eat, repeat kind of situation.
I used farro pasta in this recipe, but any type of dried pasta will do. Whole wheat, gluten-free, and good old regular pasta will all fit the bill. The cheese is also interchangeable. If you feel more like parmesan than mozzarella have at it. I like the way the cheese slightly melts and becomes gooey between the pasta and the tomatoes. Makes for a special treat. If you don’t like or can’t eat nuts this dish is also quite good without the hazelnuts. They’re primarily there to add some great texture to the dish.
500 gr / 1.1 lbs dried spaghetti (farro, whole wheat, or any other spaghetti of your choice)
1 pint small tomatoes, such as cherry, strawberry, etc., halved
2 tbsp olive oil
2 shallots, finely chopped
8-10 whole basil leaves
1/2 cup crushed hazelnuts (roasted is tastier, but non-roasted will work too)
100 gr fresh mozzeralla cheese, torn into small bite size pieces
salt and pepper
Cook pasta in a large pot of salted water as per package instructions, reserve 1/4 cup of pasta water before draining.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shallots and cook for 2-3 minutes until translucent and soft. Add tomatoes and season with salt and pepper. Cook for 7-10 minutes, string occasionally, until tomatoes have released most of their juices and begin to brown. Add reserved pasta water and gently combine.
Remove skillet from heat and add basil leaves, stirring until just combined.
Add pasta to a large serving bowl, top with torn cheese, tomato mixture, and then crushed hazelnuts. Season with salt and pepper.
I love both a solid salad and watermelon. Now you’ve probably seen the dependable and delicious watermelon, feta, olive and mint salad loads (totally worth trying if you haven’t!). But this salad is something else.
I saw a photo of something similar, but no recipe so I had to wing it mostly. It must have been successful as my hubby declared it the best watermelon salad I’ve ever made. And I’ve made a few in my time.
2 x 2″ thick slices of watermelon (my pieces were about 2″ x 4″)
2 x 1″ thick slices of feta (approx and try to match size of watermelon pieces although reduced in thickness)
1/2 pint cherry tomatoes
1 garlic clove, minced
8-10 fresh basil leaves, 2-4 leaves chopped
1 tbsp chopped fresh chives
2 thin pieces of sourdough bread
1/4 cup olive oil, plus more for drizzling
Balsamic vinegar for drizzling
Salt and pepper
Preheat oven to 325 degrees F. Place cherry tomatoes, 1/4 cup olive oil, 6 basil leaves and garlic in a small heat proof dish. Season with salt and pepper. Bake for 60-90 minutes until tomatoes have blistered and softened. Set aside (can be served at room temperature).
Drizzle olive oil on bread pieces and toast under broiler for 2-4 minutes per side, until toasted.
To assemble salad layer watermelon, feta, tomatoes, and crouton. Top with a drizzle of olive oil (using the road yak oil from baking the tomatoes will add extra flavour), vinegar and a sprinkling of herbs (basil and chives). Season with salt and pepper.
This recipe and the next two came about through a collaboration with the talented food photographer Joey Armstrong. She’s got mad skills behind the lens! I had wanted to do risotto, but a truly inspired risotto theme based around different global flavours. New flavours, old technique. All the recipes turned out much better than any expectations I had held. They’re really delicious. And, I’m not just saying that because I made them up, I’m saying it because somehow, I made these ingredients work together and taste great.
I had been wanting to try out this recipe for eons. The hardest bit, was finding a great recipe that wasn’t twelve pages long with ingredients. As usual, Ottolenghi did it again. Although this time, he did it through his meat heavy cookbook Jerusalem, which I love.
Eggs poached in a spicy tomato and red pepper sauce, topped with yogurt and mopped up with bread = one of the easiest and tastiest breakfasts you’ll ever make. I first made this on Christmas Day morning for 7 adults and two babies. The pan was basically licked clean. My main point has to be that the effort is ridiculously low for such a high delicious reward. Making anything on Christmas morning is a stretch goal, but this is certainly worth the minimal effort. Delicious for breakfast, but an amazing dinner as well.
If you don’t have any Harissa paste, in lieu add the following: 1/8-1/4 tsp cayenne pepper, 1 tsp turmeric, and 1 tsp paprika. Really great additions include topping with feta or a bit of grated parmesan (added at the end), 1 cup of coarsely chopped spinach or kale (added immediately before the eggs), shallots (added with peppers), or saffron (added with other spices).
Adapted from Jerusalem by Yotam Ottolenghi
1 tbsp olive oil
2 tbsp tomato paste
5 garlic cloves, finely minced
1-3 tbsp Harissa paste (spicy, add more if you like it fairly spicy)
1.5 tsp ground cumin
2 large red bell peppers, chopped into small pieces, about 1 cm chunks
1 x 400 ml can of diced tomatoes
4 to 8 large eggs
1/2 cup parsley, finely chopped
1/2 cup thick Greek yogurt
1 loaf of warmed crusty bread
salt and pepper to season
Heat oil in a large pan over medium heat. Add tomato paste, garlic, Harissa paste, cumin, and red peppers. Season with salt and pepper. Cook, stirring occasionally, for 7-10 minutes until peppers have softened. Add tomatoes to the pan. Cook, stirring occasionally for 5-7 minutes.
Spread the sauce evenly on the bottom of the pan and create small divots for your eggs. The number of divots will depend upon how many you’re serving. Crack and gently place an egg into each divot and allow to poach for 7-10 more minutes until eggs whites are set and yolks have reached desired doneness. if you’d like to speed this last step up, place a lid over your pan; it will only take 4-5 minutes to cook the eggs. Sprinkle parsley over eggs and sauce.
To serve add sauce and eggs to shallow bowls. Serve alongside yogurt and bread.
It was our wedding anniversary last month. To celebrate, we broke some seriously good bread at Burrowing Owl Winery in Oliver, BC. My favourite item from our dinner? The amuse bouche …. tomato water. Yes, my heart sang as I sipped straight up juices from tomatoes. Let’s get the facts straight – it was free of pulp and almost clear except for the faintest hint of green. Sweet, refreshing. It sparked my interest in tomato water.
When my favourite cooking magazine did a recipe featuring Scallops in Tomato Water, how could I pass up the opportunity to share it with you all? Obviously, I couldn’t.
Recipe from: Bon Appetit
1 lbs tomatoes, preferably Sun Gold, chopped
3/4 tsp kosher salt, plus more for seasoning
1 tbsp vegetable oil
12 sea scallops, approx. 1 lbs, patted dry
Lime wedges for serving
1/4 cup chopped fresh mint
Place tomatoes in a fine-mesh sieve over a medium bowl and season with 3/4 tsp salt. Let sit, stirring occasionally, until about 3/4 cup of tomato water has collected in the bottom of the bowl, about 30-40 minutes.
Heat oil in a large heavy bottom skillet over medium-high heat. Season scallops with salt and sear until brown, about 2 minutes on each side.
Divide scallops among large shallow bowls and spoon tomato water around. Squeeze lime over scallops and top with mint.