Tuscan Tomato Bread Soup

From the kitchen of One Perfect Bite...I have a confession to make. I am at heart a bread, soup and salad kind of gal, and, should the occasion ever arise, my last meal request would include all three, with a glass of good red wine thrown in to wash it all down. I'm fond enough of soup that it's not limited to my winter kitchen. While my summer versions  are lighter than their winter cousins, warm weather does not keep soup from my table. The soup I'm featuring tonight is Anne Burrell's take on a Tuscan peasant favorite, Pappa al Pomodoro, and it is perfect for a a warm summer evening when tomato vines are heavy and dripping with blood red fruit. While the soup is nearly effortless to make, there is one pitfall that you should try to avoid. Bread should not be added to the tomato base more than 30 minutes before you plan to serve the soup. Not only will it soak up the liquid if allowed to sit too long, it will also become slimy and the once pleasant texture will become downright unpleasant. If you can avoid that hurdle, I think you'll really like this soup. It is a personal favorite of mine and we have it several times a month when local tomatoes are plentiful. If you have never had a bowl of this peasant favorite, I hope you will give this near effortless version a try. Here is how the soup is made.

Frugal Foodie Friday - Fresh Tomato and Basil Quiche

From the kitchen of One Perfect Bite...We have a family owned Italian market in town and during the winter months they provide fabulous fresh vegetables at a reasonable cost. While I like to think of myself as a locovore, there are certain fruits and vegetables we would never have in the winter if I adhered strictly to my convictions. Tomatoes are one of them. Now I am a gal with standards, so the cardboard flavorless tomatoes generally found in supermarkets never make it to my table, but I have been known to pay a king's ransom for heirloom tomatoes in the depth of winter. Fortunately, for me anyway, last week's storm and a lack of customers made it possible for me to buy Brandywine tomatoes at summer prices. This quiche is one of the ways I used them, and I wanted to share this recipe with you because it is inexpensive to make and its cost makes it an ideal candidate for a Frugal Foodie Friday feature. It is perfect for lunch or a weekend brunch, and leftovers can be frozen for up to 2 months. I do hope you'll give this recipe a try. The quiche is delicious and easy to make and I really think you'll be pleased with it. Here is how it is made.

Skillet Olive Bread

From the kitchen of One Perfect Bite...This quick skillet bread found a place on our table because the Silver Fox was tired of cornbread. While it is more work than cornbread, tonight's recipe makes a nice alternative for folks who are looking for an occasional change of pace. The recipe is straightforward, but I do have a couple of cautions to share with the adventurers among you. The cheese in this recipe must be coarsely grated, using the large holes of a box grater. Finely grated cheese will make a damp substandard bread that is sure to be a disappointment. If you usually substitute dried herbs for fresh, don't get carried away with the basil. A teaspoon will be fine. Too much of a good thing will overpower the other ingredients in the recipe. If you make the bread in a cast iron skillet make sure it is well seasoned. This bread has a tendency to stick to pans that are not properly treated. It is also important to scape the dough into a hot skillet to give it a kick start. Coarsely grated cheese, judicious use of dried basil and a well-seasoned skillet will guarantee a bread that your family will enjoy. I know my fussy fox did. Here is how the bread is made.

Skillet Olive Bread...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
2-1/2 cups all-purpose flour
1/4 cup chopped fresh basil
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cups coarsely grated Parmesan cheese
1 cup whole milk
1/2 cup sour cream
1 large egg
5 tablespoons olive oil
1 tablespoon minced garlic
1 cup pitted kalamata olives, halved

Directions:
1) Position oven rack in middle third of oven. Preheat oven to 450 degrees F.
2) Whisk flour, basil, baking powder and salt together in a large bowl. Stir in 1 cup of cheese and toss to coat with flour.
3) In a separate bowl, combine milk, sour cream and egg together, whisking until smooth.
4) Heat oil in a 10-inch cast iron skillet set over medium-high heat until oil shimmers. Add garlic and cook until fragrant, about 30 seconds. Pour all but 1 tablespoon of oil mixture into milk mixture, whisking to incorporate.
5) Using a rubber spatula, gently fold milk mixture into flour mixture, just until combined. Fold in olives. Batter at this point will be very thick. Quickly scrape it into hot skillet and smooth top. Sprinkle top with remaining 1/2 cup cheese.
6) Transfer pan to oven and bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center of bread comes out clean. Let bread cool slightly in skillet before removing. Serve warm or at room temperature. Yield: 8 to 10 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Asian Meatballs with Sesame-Lime Dipping Sauce

Two Years Ago Today: Spiced Applesauce Cake with hard Sauce

Three Years Ago Today: Toasted Coconut and Lime Layer Cake

Four Years Ago Today: Spicy Steamed Shrimp

Frugal Foodie Friday - Risotto with Chicken, Lemon and Basil

From the kitchen of One Perfect Bite...This recipe is a keeper and one that, once tried, I suspect will be used over and over again. The cost of its ingredients keep it well within the realm of possibility for a Frugal Friday meal, but I must admit I was first drawn to the recipe because it used a microwave to speed up making risotto. The recipe was developed by America's Test Kitchen, so I was reasonably certain that this speedy version would work. It did, but there is one pitfall that I want to alert you to. The length of time that the rice is microwaved is given as a variable in the recipe. I'm sure that was done to accommodate various types of ovens, but be vary cautious as you move toward the upper end of the suggested range. The rice is actually cooked in two stages, and if spends too much time in the microwave, your risotto end up being gummy and overcooked. By trial and error, I've come up with a method that works for me. I have a 1200 watt oven and I cook the rice on High power for 13 minutes. At that point, the rice had softened and most of the liquid in which it cooked had been absorbed. It is close to, but not completely done at this stage and it is ready to be transferred to a pan of waiting aromatics to finish cooking on a stovetop burner. The addition of chicken adds enough substance to make this a remarkably tasty one-dish meal. Surprisingly, this dish gets rave reviews from the Silver Fox who also loves to have leftovers for lunch the following day. This is a fast and frugal meal that makes a perfect feature for Frugal Foodie Friday. Here is how the risotto is made.

Risotto with Chicken, Lemon and Basil...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
1 cup Arborio rice
4 cups low-sodium chicken broth
6 tablespoons unsalted butter, divided use
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded and meat shredded into bite-sized pieces or 3 cups leftover chicken shredded into pieces
1/2 cup chopped fresh basil
2 teaspoons grated zest + 2 tablespoons lemon juice
1 cup grated Parmesan cheese, plus extra for serving
Salt & pepper

Directions:
1) Combine rice, 3 cups broth and 2 tablespoons butter in a large bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10 to 16 minutes.
2) Meanwhile, melt additional 2 tablespoons butter in medium saucepan over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in hot rice mixture and remaining broth and simmer, stirring constantly until rice is tender, 5 to 7 minutes. Stir in chicken and cook until heated through, about 1 minute.
3) Remove pan from heat. Stir in basil, lemon zest, lemon juice, Parmesan and remaining 2 tablespoons butter. Season to taste with salt and pepper. If finished risotto is too thick, stir in hot water, a few tablespoons at a time to adjust consistency. Serve, passing more Parmesan at the table. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Roasted Peppers

Two Years Ago Today: Lime Milk Shake

Three Years Ago Today: Pumpkin Yeast Rolls

Four Years Ago Today: Shrimp Scampi with Cumin, Paprika and Sherry Wine Vinegar

Tomato Crostini

From the kitchen of One Perfect Bite...The shelves and bins at our local markets are starting to sag and bulge under the weight of produce coming from nearby farms. Peppers, especially the sweet green ones, have heard the biblical injunction to be fruitful and multiply, and there are more of them available than can ever be consumed. I suspect the excess will soon join overripe blackberries as fodder for local compost heaps. We have melons galore and corn, which is so problematic in other areas of the country, is plentiful here. Early apples are starting to come in and peaches, now in their prime, are picked daily and make their way to freezers and canning kettles throughout the county. Tomatoes are slow this year, but local heirlooms have arrived and boxes of plum tomatoes can be found if you are willing to expand your definition of what "local" means. Those in the markets, whatever their origin, are blood red, sweetly fragrant and ready to be put-by. This is also the time of year to enjoy all those dishes whose flavor is dependent on summer tomatoes. Several years ago, I found the recipe I'm featuring tonight in The River Cafe Classic Italian Cookbook by Rose Gray and Ruth Rogers. It has become my go-to crostini recipe and I use it a lot at this time of year. While the crostini are simple to make, they are truly delicious and the recipe is a perfect addition to this week's collection of simple, scrumptious dishes. I know most of you can make crostini with your eyes closed, but I do hope you'll give this version a try. It is really special. If you use seasonally ripe tomatoes, fresh basil and good bread, you are in for a real taste treat. Here's the recipe.


Tomato Crostini...from the kitchen of One Perfect Bite courtesy of The River Cafe Classic Italian Cookbook and an original recipe by Rose Gray and Ruth Rogers

Ingredients:
2 pounds ripe tomatoes, cored, halved, seeded, chopped into 1/4-inch-thick slices
3 garlic cloves, 2 minced, 1 halved
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive plus more for drizzling
1 tablespoon red wine vinegar
1 loaf ciabatta or baguette, cut on a diagonal into 1/3" pieces, toasted or grilled
1/4 cup packed fresh basil leaves, coarsely chopped

Directions:
1) Combine tomatoes and minced garlic in a large bowl. Season generously with salt and pepper. Add 3 tablespoons olive oil and vinegar; toss to mix well. Cover and let tomatoes marinate at room temperature, stirring occasionally, for 2–3 hours to allow flavors to develop.
2) Rub one side of toasted bread with cut sides of remaining garlic clove; drizzle bread with oil and cut in half crosswise. Add basil to tomato mixture in bowl and toss well. Season to taste with salt and pepper. Arrange crostini on a platter. Spoon some tomato mixture on top of each crostini.

One Year Ago Today: Pasta with Bread Crumbs and Herbed Tomatoes

Two Years Ago Today: Mexican Rice

Three Years Ago Today: Biscotti Regina

Tortellini with Spinach and Parmesan Cream Sauce

From the kitchen of One Perfect Bite... I've been out of commission for most of the day. My head feels like a watermelon and I suspect the odds of my winning the day's Miss Congeniality contest are nil. It's nothing serious, just a nasty summer cold and medication that has given me sleeping sickness. The Silver Fox, bless him, made dinner tonight, and that proves two things. He is, of course, a great guy, but it also speaks volumes about how easy this dish is to prepare. The recipe comes from the Taste of Home site and it was perfect for our appetites tonight. He pretty much followed their recipe, but used fresh basil in place of dry and replaced the heavy cream with a non-fat half and half. After the fact, we both think the dish also could use less spinach. Half the frozen block would be plenty and 1 pound of wilted fresh baby leaves would be even better. I suspect that when made with a full compliment of heavy cream, this dish rivals the richness of an Alfredo sauce. It nice to have recipes like this in the hopper for insanely busy days. They are fast and delicious, and, if you can get past all that heavy cream, you can have dinner on the table in minutes. This recipe will not be to all tastes, but it is definitely worth a try. Here's how the dish is made.

Tortellini with Spinach and Parmesan Cream Sauce ...from the kitchen of One Perfect Bite inspired by Taste of Home Magazine

Ingredients:
1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Directions:
1) Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, spinach, basil, salt and pepper.
2) Cook and stir over medium heat until liquid is absorbed, about 3 minutes. Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
3) Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired. Yield: 6 servings

One Year Ago Today: Orange Glazed Banana Bread

Two Years Ago Today: Blueberry-Corn Muffins

Three Years Ago Today: Roasted Red Pepper and White Bean Spread

Whole Wheat Pasta with Sun-Dried Tomato and Walnut Pesto

From the kitchen of One Perfect Bite...Summer in the Pacific Northwest is a particularly lovely season. The rains stop and temperatures moderate, rarely reaching the highs experienced in other areas of the country. Fair winds bring blue skies and balmy breezes blow inland from the sea. Ease and comfort reign under a just right sun. The frenetic must do, must go pace of winter eases to the rhythm of a summer waltz. We move outdoors. There are trails and tides to be seen and alfresco meals in need of testing. While not abandoned, the stove is definitely neglected as meals are simplified and the deck and grill become the summer kitchen. For better or worse, what we eat and where we eat it change for the season. I still experiment, but fast and light assume an importance that is not seen in my winter kitchen. This pasta dish is fairly typical of the meals I make at this time of year. While it is simple to make, it bursts with flavor that's not been sacrificed for the sake of ease. The ingredients, save for basil, can always be found in the pantry, and, fortunately, for the next few months, there'll be basil aplenty in the garden. You can have this on the table in 30 minutes. I think those of you who try this will really be pleased. It is strongly flavored but not overwhelming. Here's the recipe.

Whole Wheat Pasta with Walnut and Sun-Dried Tomato Pesto...from the kitchen of One Perfect Bite inspired by a recipe originally appearing in Taste of Home Magazine

Ingredients:
1/2 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
12 ounces uncooked whole wheat spaghetti
2 cups loosely packed basil leaves
1/4 cup grated Parmesan cheese
1 garlic clove, peeled
1/3 cup reduced-sodium chicken broth
1/4 cup chopped walnuts, toasted
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
Optional garnish: Finely chopped walnuts and sun-dried tomatoes

Directions:
1) Place tomatoes in a small bowl and cover with boiling water.Let stand for 5 minutes. Meanwhile, cook spaghetti according to package directions.
2) Place basil, Parmesan cheese and garlic in a food processor; cover and pulse until chopped. Add tomatoes with soaking liquid, broth, walnuts, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.
3) Drain spaghetti; toss with pesto. Serve immediately. Yield: 6 servings.









One Year Ago Today: Corn and Radish Salad















Two Years Ago Today: Green Beans with Sesame -Miso Dressing







You might also enjoy these recipes:
Spicy Basil Walnut Pesto - Kitchen Confidante
Broccoli Pesto - Karmafree Cooking
Spinach and Almond Pesto - Gastronomical Sovereignty
Linguine and Pea Pesto - Smitten Kitchen
Pesto, Pesto Pesto! - A Girl in Her Kitchen

Cream of Tomato Soup with Basil

From the kitchen of One Perfect Bite...Whatever the season, I like to include soup among the dishes I serve for brunch. Sometimes it's hot, sometimes it's cold, but it's always there and served in clear glass mugs. That means chunky soups are out and clear or cream soups are the order of the day. For the brunch today, I settled on an old favorite that many of you are already familiar with. Three or four years ago, Nordstrom's tomato soup was wildly popular with food bloggers. I tried the soup at that time and really like it. It's had a place on my table ever since. It's fast and easy to make and it really is delicious. The original recipe made enough soup to feed a platoon, so I've cut way back on the ingredients to produce a quantity better suited to the needs of today's smaller families. I know those of you who try this recipe will love it, but I have some suggestions to offer before you actually begin to make the soup. Use the best ingredients you can get your hands on. That means a really fruity and fragrant olive oil and San Marzano plum tomatoes, if they are available in your area. Resist the urge to replace the heavy cream with a lighter dairy product. The cream is what sets this apart from a standard cream of tomato soup and this is a case where going large really makes a difference. If you're watching calories, and I always am, opt for a cup rather than a bowl of the soup to help keep the scales in balance. If you use a processor to chop the vegetables, you can have this ready to cook in ten minutes. You can have it on the table withing an hour. If you are preparing the soup for a company meal, it can be made well ahead of time. Simply omit the cream and add it at the time you reheat the soup for serving. My recipe will feed four to six people, but it can be doubled or tripled if you are expecting a gang. Here's the recipe.

Cream of Tomato Soup with Basil...from the kitchen of One Perfect Bite inspired by Nordstrom's Cafe

Ingredients:
3 tablespoons olive oil
2 large carrots, peeled and chopped
1/2 cup chopped yellow onion
Pinch of sugar
1-1/2 teaspoons dried basil
1 (28-oz.) can whole Italian tomatoes in puree
6 cups low sodium chicken broth
1 cup heavy cream
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons thinly sliced basil leaves

Directions:
1) Warm oil in a 4 to 5 quart saucepan set over medium heat. Add carrots, onions, sugar and dried basil. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add broth and tomatoes with puree and bring to boil. Reduce heat to low and simmer, uncovered, for 20 minutes to blend flavors.
2) Remove from heat. Working in batches, puree soup in a blender or food processor fitted with a metal blade. An immersion blender may also be used. Return pureed soup to saucepan, add cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper. Ladle soup into a warmed soup tureen or individual bowls, garnish with the basil leaves and serve immediately. Yield: 4 to 6 servings.








One Year Ago Today: Blueberry Glace Pie














Two Years Ago Today: Strawberry Glace Tart







You might also enjoy these recipes:
Creamy Tomato-Basil Soup - Mama Stephf
Creamy Tomato Soup Florentine - Skinny Kitchen
Roasted Tomato Soup - My Madison Bistro
Creamy Tomato Soup - Plain Chicken
Chunky Tomato Vegetable Soup - Seriously Soupy
Tomato Beet Soup - Sound Spicy
Fire Roasted Tomato Bisque - My Kitchen Adventures
Roasted Tomato Basil Soup - Annie's Eats
Cream Of Tomato Soup - Real Mom Kitchen
Sun Dried Tomato Soup - One Perfect Bite

Shrimp and Corn with Fresh Basil

From the kitchen of One Perfect Bite...I hope there are no secret rules or pledges associated with Meatless Monday. I'm going to proceed on the assumption that fish and shellfish are fair game for use by those participating in the challenge. I'll be working with shellfish today. I live in an area where frozen Alaskan shrimp are cheap and plentiful. While they're not suitable for all applications, the shrimp are perfect for budget family meals. Today's recipe takes all-American ingredients and uses a simple Asian stir-fry technique to make a wonderful family meal. This is a five ingredient recipe that actually works. Bob is always dubious about these really easy meals. I made this for his lunch today and got a high five for my efforts. While I used thawed, frozen corn to make the dish, it will be even better when fresh local corn can be used. I've adapted this recipe from one that appeared in Gourmet magazine a decade ago. I think those of you who try this, will love it. Here's the recipe that garnered me a "...this is really good!" Bon appétit.

Shrimp and Corn with Fresh Basil...from the kitchen of One Perfect Bite, adapted for Gourmet Magazine

Ingredients:
1/4 cup unsalted butter
3 cups sweet corn, thawed if frozen
1 pound shelled large shrimp
1 bunch green onions (white and tender green), chopped
1/2 cup fresh basil, thinly sliced
Salt and pepper to taste

Directions:
Melt butter in a large nonstick skillet over moderately high heat, then sauté or stir-fry corn and shrimp, stirring, until shrimp are cooked through, about 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper. Yield: 4 servings.

You might also enjoy these recipes:
Camarones a la Mexicana - One Perfect Bite
Brined Shrimp with Jalapeno and Garlic - One Perfect Bite
Shrimp Omelet from the Pearl River Delta - One Perfect Bite

This post is being linked to:
Meatless Monday at My Sweet and Savory

Lemon-Herb Slow-Cooked Chicken

From the kitchen of One Perfect Bite...Those of you who read One Perfect Bite on a regular basis know that I have mixed feelings about crock-pot cooking. Actually, I should say slow-cooker cooking. Crock-Pot is a trademarked name that should only be used to describe slow-cookers made by Rival. Whatever you call it, the appliance was a godsend for busy women when it first arrived in American kitchens. It then fell out of vogue and was relegated to a decade of basement storage. There was a resurgence in it's popularity about six years ago and it once again claims counter space in our kitchens. Some problems with it's use have been overcome, others haven't. I speak now for myself, so please understand there are others of a different mind. I, then and now, have a problem with the texture of meat left for overly long periods of time in a slow-cooker. I'd like to be kind but the word mush is what comes to my mind. Years ago, meals made in the slow-cooker all tended to taste the same. That's to be expected when everything is seasoned in the same way and left to cook for hours. At the end of an eight hour stew it was really difficult to identify the kind of meat you were eating. Today there's a wealth of wonderful recipes for the slow-cooker but you still have to be careful. I've had some success in developing recipes, but because I'm lazy by nature I've become even more adept at identifying outstanding recipes created by others. Today's recipe is a "found" creation. It comes from the 17th Winning Taste Recipe Contest, now sponsored by Pilgrim's Pride Chicken, and was developed by Leslie Pew for that competition. If you decide to try this, make sure you cut the potatoes into 1/2-inch slices and please, please, please don't overcook the chicken. I cook it on HIGH power for 4 hours. Let the chicken sit for ten minutes before you slice it. While it's resting, strain and degrease the liquid in the pot. It can be reduced or thickened with a little cornstarch or flour and it makes a wonderful sauce for the chicken. I really like this recipe. As you can see it's beautiful to look at. Save for the limp skin you'd never know that it was made in a slow-cooker. If you are a devotee of slow cooking, you'll love this recipe. It's outstanding for its kind.

Lemon-Herb Slow-Cooked Chicken...from the kitchen of One Perfect Bite, courtesy of Leslie Pew and Pilgrim's Pride Chicken

Ingredients:
1 whole chicken, about 4 to 5 pounds, giblets removed
1 onion, diced
1 head garlic, peeled, trimmed, cloves left whole
1/4 cup olive oil
1/4 cup balsamic vinegar
1 medium lemon, juiced and zest removed
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1/2 cup chopped fresh basil (about 3/4-ounce)
1/2 cup chopped fresh rosemary
1 onion, quartered
1 bay leaf
4 potatoes, thickly sliced
1 lemon, quartered
Fresh basil, rosemary or lemon slices, garnish, optional

Directions:
1) Rinse chicken and place in large bowl. Set aside.
2) Place onion, garlic, olive oil, vinegar, lemon juice and zest, salt, pepper, basil and rosemary in bowl, stirring to combine. Pour half of basil-rosemary mixture over chicken, coating chicken inside and out. Place quartered onion and bay leaf inside chicken cavity. Tie legs together at end of drumsticks if desired and place in large slow cooker (crock pot), about six-quart size.
3) Toss potatoes and quartered lemon in remaining half of basil-rosemary mixture. Add to slow cooker with chicken. Cover and cook 4 to 6 hours on High or 6 to 8 hours on Low heat. Chicken is done when temperature reaches 180°F on meat thermometer. Remove chicken and vegetables to serving dish and garnish if desired with fresh basil, rosemary or lemon zest. Yield: 4 to 6 servings.

Cook's Note: If desired, gravy may be made from broth accumulated while cooking chicken. Per each generous cup of broth, combine 2 tablespoons all-purpose flour and 2 tablespoons broth in saucepan. Cook, stirring until thick, then slowly add broth. Stir until thickened. Season to taste with salt and pepper.

Variation: Chicken and vegetables may be roasted, uncovered in a 350 degree F oven if a browned, crispy skin is desired. For gravy, chicken broth, white wine, or water may need to be added to the liquid in the roasting pan. Thicken as directed above.

This is being linked to Recipes from Pilgrim's Kitchen and Crock Pot Wednesday at Dining with Debbie

Farfalle with Fresh Tomato and Basil Sauce

This is a lovely, simple recipe that can bring summer sunshine to the winter table. Roma tomatoes, ripened in a brown paper bag, provide vibrant color throughout the year. While this recipe seems to have many parents, it first appeared on the Mayo clinic website. How much do I love this recipe? Let's see....it's inexpensive, fast, easy AND healthy. Remember when the kids spread their arms wide to show how much they loved something? I love this recipe that much. It's a great meatless dish for those who are fasting today.

Farfalle with Fresh Tomato & Basil Sauce

Ingredients:
3 tablespoons extra-virgin olive oil
3 large cloves garlic, thinly sliced
2 pounds Roma tomatoes, cored and coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 to 1 cup loosely packed fresh basil leaves, thinly sliced
1/2 pound dried farfalle
1 cup (about 5-oz.) ricotta salata, cut into 1/4 inch dice (optional)

Directions:
1) Heat oil and garlic in a large (12-inch) saute pan over medium-low heat until garlic is soft but not brown, about 5 minutes.
2) Add tomatoes, salt, and pepper to pan. Toss to combine. Raise heat to medium. Simmer, stirring occasionally, until tomatoes reduce to a thick, pulpy sauce, about 15 to 20 minutes. Remove from heat. Stir in basil to taste. Adjust seasoning if needed.
3) While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook farfalle until al dente. Drain well.
4) Toss pasta with sauce. Divide into individual serving bowls. Sprinkle with cheese if using. Yield: 4 servings.