Repurposing a Caprese Salad – really. (Summertime Goodness)

Heirloom Tomatodievca had her first experience with ordering fruit and vegetables from Whole Foods.

Her knee is still gimpy and the stores around her are too close for a cab ride and too far for a walk on her knee. So, she ordered online and had it delivered.

Buying fruit and vegetables is more personal than pasta or milk, dievca made her choices and hoped for the best.  The shopper did pretty well.  The peaches were a bit riper than dievca buys and the two heirloom tomatoes were HUGE.  A single tomato barely fit into dievca’s hand.

The tomatoes needed to be used immediately, so dievca chopped BOTH of them into cubes combined them with a package fresh mozzarella pearls, then added fresh basil chopped with herb scissors, olive oil, red balsamic vinegar, and salt/pepper.

Fresh Mozarella Pearls

Multi blade Herb ScissorsMaster and dievca could only eat half the tossed salad, so dievca put the leftovers into the fridge for later.

When she pulled it out there was a lot of liquid and as a salad it didn’t appeal.

What to do?

Cod was on the menu within two days and dievca had seen recipes of Cod baked with tomatoes, so she decided to be creative.  dievca removed the mozzarella pearls from the leftover caprese salad and marinated the wild caught cod with the salad liquid, tomatoes and basil. She then baked the cod, including the tomatoes and liquid, at 400 F (205 C) for 15 min. (she started with 10 min, but the liquid didn’t look like it was evaporating enough so she went to 5 min more) When the cod came out of the oven she put the mozzarella pearls on top to melt and added a dash of lemon juice.

She served the cod, tomatoes and cheese over plain white rice with a side of sautéed fresh sugar snap peas.
(recipe below)

The meal was a success!

dievca thinks it worked because cod has a tendency to take on flavors very well.
she was very happy to use the rest of the heirloom tomatoes!

Sautéed Sugar Snap Peas inspired by the Pioneer Woman blog recipe:

Sugar snap peasIngredients
1 lb. sugar snap peas
1 tbsp. olive oil
1 clove of garlic minced
1 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. butter
1 tbsp. lemon juice
Directions
  1. Snap the stem end of the peas; pull the string off of the length of the pod, and discard. (you may need to do both sides of the pea – dievca did)
  2. Heat a large skillet over medium heat. Add the garlic and oil swirl to coat the pan. Add the snap peas, salt, and black pepper. Cook, stirring occasionally, until tender yet crisp, 3 to 5 minutes.
  3. Remove from the heat. Add the butter and lemon juice and stir well to coat.

ˈkəmfərt fo͞od/

com·fort food
ˈkəmfərt fo͞od/
noun
  1. food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

Sexy, it is not, but sometimes your Sir/Madame (and yourself) need to be served and warmed via childhood memories. Traveling the World or dealing with Family/ Work stress: Midwestern Meat and Potatoes comes as comfort. (That’s what dievca’s Brother says~)

dievca’s Basic MeatLoaf:

INGREDIENTS
2 eggs
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs (4 pieces)
1/2 finely chopped medium onion
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon dried leaf sage, basil, or oregano, crushed
1/4 teaspoon black pepper
2 pounds lean ground beef, lamb, or pork
1/4 cup ketchup
1/2 cup water

DIRECTIONS
In a large bowl combine everything. dievca uses her hands to mix. Lightly pat mixture into a dome shape or use a 9×5 loaf pan.

Bake in a 350 degree F (175C) oven for 1.5 hours or until internal temperature registers 160 degrees F (70C).Add ketchup to the top as a glaze in the last 10 minutes.

Roasted Fingerling Potatoes:

DIRECTIONS
In a casserole dish, mix together potatoes, olive oil, parsley, garlic, salt and pepper. Roast for 20 minutes at 350F/175C or until the potatoes are tender.

If you want crispier skins, roast at 425F/ 220C.

Add a small salad to even out the heart attack factors and be cozy while eating.
Lose the stress. XO

Voila! Serving in a different way.
from dievca’s home to yours. 🏙


Feast of the Hunter’s Moon

hunters_moon-credit-david-haworth-stargazing-net

What is a Hunter’s Moon?
Also known as a sanguine or “blood” moon, the term “Hunters Moon” is used traditionally to refer to a full moon that appears during the month of October.

Moonrise for 2016, Oct. 16th: 12:23 am

The Hunter’s Moon has been associated with feasting. In the Northern Hemisphere, some Native American tribes and some places in Western Europe held a feast day. This feast day, the Feast of the Hunter’s Moon, has not been held since the 1700’s.

Starting in 1968, The Feast of the Hunters’ Moon is a yearly festival in Lafayette, Indiana, which has been held in late September or early October every year since.

Today, Oct. 15th – there is a band playing in DUMBO (down under manhattan brooklyn overpass) that dievca will be checking out. she will pay homage to the Moon as she heads home.

On October 16th, in honor of dievca’s graduate school being located in Indiana — she is planning a feast for friends. dievca plans to host a dinner party for the Hunter’s Moon using items from the Farmer’s Market. Wish her luck!

Remember: dievca is not a great cook (a much better baker), so she’s keeping it simple.
She is cooking for 4 people.

apple-pork-pan-seared-from-bevcooksSeared Pork with Apples and Broccoli

* 1 apple bourbon pork tenderloin, trimmed of fat and sliced into 1-inch pieces
(Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.)
* 2 tsp cinnamon
* 1 tsp nutmeg
* 2 tsp ground coriander
* 2 Tbs. butter
* 2 apples, thinly sliced
* 1 large shallot, thinly sliced
* 1/4 cup apple cider
* 2 heads broccoli, florets separated
* coarse salt and freshly ground pepper
* 1 small sprig of fresh thyme

In a small bowl, combine the cinnamon, nutmeg, ground coriander and a pinch of salt and pepper. Sprinkle both sides of the sliced pork with the spice mixture.

Heat a cast iron (or large skillet) over medium high. Sear the pork for about 3 minutes on each side, until cooked through and browned all over. Remove from pan and cover to keep warm.

Back in the pan, add the butter and melt. Add the shallots and sauté until they start to soften, 2 minutes. Add the apples and broccoli to the pan, continuing to sauté until another 2 minutes. Add the apple cider and sauté two more minutes. Sprinkle with salt and pepper.

Nestle the pork back in (with the accumulating juices) and cook about a minute longer, incorporating the flavors.

Serve dish garnished with fresh thyme leaves!

* From Bevcooks.com, adapted from Cooking Light – modified by dievca*

roasted-potatoes-savorysweetlifeMulti-colored Oven Roasted baby potatoes:

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins
Author: Natasha of NatashasKitchen.com – slightly modified by dievca
Skill Level: Easy

Ingredients

3 lbs baby multi-colored potatoes, unpeeled
2 Tbsp extra light olive oil
1½ tsp dry parsley
1 tsp sea salt or ¾ tsp table salt
½ tsp freshly ground pepper
2 cloves garlic, pressed

Instructions:

Cut potatoes into halves pieces. Don’t cut the really tiny potatoes. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside

In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1½ tsp dry parsley, 1 tsp sea salt (or ¾ tsp table salt) and ½ tsp black pepper.

Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).

Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.

Pièce de résistance!

Cherry Pie — click on the photo for the past post recipe
cherry-pie