Category Archives: Tomato

Pasta Eggplant Bacon & Tomato

Pasta with Eggplant Bacon and Tomato
Pasta with Eggplant Bacon and Tomato

 

 

 

 

 

 

 

Pasta Eggplant Bacon & Tomato

I am always trying to think of new ways to serve up eggplant.  This pasta eggplant bacon & tomato is quick easy and the lesser time cooking doesn’t leave the eggplant so soft.  By prepping the vegetables first you can , depending on how fast your stove heats up water, cook it all in almost the same time.

 Ingredients for Pasta Eggplant Bacon & Tomato

  1. 1 large eggplant cubes into ½ inch pieces
  2. 2-14 oz cans crushed tomatoes
  3. 1 red pepper finely diced
  4. 3 cloves garlic diced
  5. 2 small shallots diced 
  6. ½ pound bacon diced
  7. 2-3 Tbs Olive oil
  8. 2 tsp hot pepper flakes ( optional)
  9. Salt & pepper to taste 
  10. Chopped parsley for garnish
  11. Pasta ( your choice)

Directions for Pasta Eggplant Bacon & Tomato

Peel and cube the eggplant into ½ inch cubes.  Finely dice the red pepper.  Dice the garlic and shallot.  

Dice the bacon and on medium heat cook until the bacon is crisp.  Remove the bacon to a paper towel to drain and reserve the fat.

Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat.  Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened.  Begin to heat the water for the pasta at the same time.

Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.

Cover and cook at a simmer until pasta is done about 10-15 minutes.

Drain the pasta, reserving one cup of pasta water.

If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.

Portion out the pasta and cover with sauce.

Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side

Here are a few items to help make this recipe:
Cuisinart 633-30H Chef’s Classic Nonstick Hard-Anodized 5-1/2-Quart Saute Pan with Helper Handle and Lid
Zwilling J.A. Henckels Twin Four Star II 11-Piece Knife Set with Block

 

 

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Again with the vegetables.  What could possibly be wrong with a juicy delicious MEATBALL!!!!

 

 

Pasta Eggplant Bacon & Tomato

Pasta Eggplant Bacon & Tomato

Ingredients

  1. 1 large eggplant cubes into ½ inch pieces
  2. 2-14 oz cans crushed tomatoes
  3. 1 red pepper finely diced
  4. 3 cloves garlic diced
  5. 2 small shallots diced
  6. ½ pound bacon diced
  7. 2-3 Tbs Olive oil
  8. 2 tsp hot pepper flakes ( optional)
  9. Salt & pepper to taste
  10. Chopped parsley for garnish
  11. Pasta ( your choice)

Instructions

  1. Peel and cube the eggplant into ½ inch cubes. Finely dice the red pepper. Dice the garlic and shallot.
  2. Dice the bacon and on medium heat cook until the bacon is crisp. Remove the bacon to a paper towel to drain and reserve the fat.
  3. Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat. Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened. Begin to heat the water for the pasta at the same time.
  4. Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.
  5. Cover and cook at a simmer until pasta is done about 10-15 minutes.
  6. Drain the pasta, reserving one cup of pasta water.
  7. If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.
  8. Portion out the pasta and cover with sauce.
  9. Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side
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Steak Pizzaiola

Steak Pizzaiola
Steak Pizzaiola

 

 

 

 

 

 

 

Steak Pizzaiola

Steak Pizzaiola is another of those generic recipes that vary greatly in ingredients with no real definitive recipe as a base.  Originally it was a recipe for cheaper cuts of meat to be braised in a tomato base sauce.  “Pizzailoa” translates to Pizza style, with most of the recipes having tomatoes and peppers and then any number of different ingredients.

You can use less expensive cuts and braise for an hour or so or if you like, a better cut steak and nestle it in the sauce for only a short time, it’s up to you.  To top with cheese or not to?  Again the choice is yours, there are no Pizzaiola Police waiting outside your kitchen.

You may serve the steaks whole or slice them thinly and serve over pasta, again the choice is yours.

Ingredients for Steak Pizzaiola

The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.

  1. 1 6-8 oz Top Sirloin steak per person
  2. 4-6 cloves of garlic minced
  3. 1 medium onion diced
  4. 2 bell peppers thinly sliced
  5. 8-10 button mushrooms thinly sliced
  6. 1 tsp salt & pepper (approximate)
  7. 15 oz can crushed tomatoes
  8. 1 cup water 
  9. 2 tsp dried oregano
  10. 1-2 tsp pepper flakes (optional)
  11. 5 -6  Tbs tomato paste
  12. 1-2 Tbs Olive oil
  13. ½-1 cup grated mozzerella cheese

Directions for Steak Pizzaiola

In a large sauté pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot, saute the onion and garlic until soft but not browned.

Once the onion is softened add the peppers and mushrooms and cook for 5 – 10 minutes until they begin to soften.  Season with the salt and pepper.

Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato sauce out and pour that liquid into the pan.

Add the oregano and pepper flakes and tomato paste.  Stir to combine all and bring up to a simmer to thicken  cooking for about 15 minutes.

While the sauce is cooking, in a separate pan, sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper.  Set on a plate to rest.

Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes.  If you are using cheese, pile some of the vegetables on top of the steak and cover with the cheese, in the last two or three minutes and put a lid on the pan to allow the cheese to melt.

Serve as a stand alone dish, or with pasta or even a baked potato.  The sauce goes great with pasta without the steak too!

 

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Certified Interntional Primavera 5-Piece Pasta Sets

 

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Steak and Pizza it doesn’t get any better than that. 5 paws

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  copyright © rantsravesandrecipes 2014 all rights reserved

 

Steak Pizzaiola

Steak Pizzaiola

Ingredients

  1. 1 6-8 oz Top Sirloin steak per person
  2. 4-6 cloves of garlic minced
  3. 1 medium onion diced
  4. 2 bell peppers thinly sliced
  5. 8-10 button mushrooms thinly sliced
  6. 1 tsp salt & pepper (approximate)
  7. 15 oz can crushed tomatoes
  8. 1 cup water
  9. 2 tsp dried oregano
  10. 1-2 tsp pepper flakes (optional)
  11. 5 -6 Tbs tomato paste
  12. 1-2 Tbs Olive oil
  13. ½-1 cup grated mozzerella cheese

Instructions

  1. In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
  2. Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
  3. Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
  4. Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
  5. While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
  6. Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.
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Eggs Blackstone

Eggs Blackstone
Eggs Blackstone

 

 

 

 

 

 

 

Eggs Blackstone

Eggs Blackstone is an adaptation of Eggs Benedict, which has as many recipes do, a number of different origin stories.  About the only sure thing is that it was probably invented in New York City.

Eggs Blackstone works well for breakfast, brunch, light lunch or dinner. It can be served as a stand alone item or with any number of complimentary side dishes.

Ingredients for Eggs Blackstone

The ingredients in this recipe are per person so simply multiply the ingredients by the number of persons you are serving.  One recipe of Hollandaise sauce will serve about 4 persons.

Blender Hollandaise

I found this recipe years ago in the N.Y. Times Cook Book.  I changed it slightly but it still produces a delicious Hollandaise with very little effort.  The ingredients for this should be prepared in advance of poaching the eggs and made once the eggs are cooking.

  1. 3 Fresh Egg yolks
  2. 1 ½ sticks unsalted butter
  3. ¼ tsp salt
  4. ¼ tsp. pepper
  5. 2-3 dashes of Tabasco
  6. 1 Tbs fresh lemon juice
  7. ½ tsp paprika
Directions for Blender Hollandaise

Place the butter in a small sauce pot and melt on medium to low heat once melted remove from heat and allow to cool slightly ( you do not want the butter to be too hot as if it is it will scramble the eggs when blended).

In a blender place the yolks, salt & pepper, Tabasco, lemon juice and paprika.  Pulse the blender a few times to mix the ingredients.   With the blender on medium speed add the butter in a constant stream until all is combined.  The sauce should be thick, not runny or watery.  Once the sauce is thickened you have the option of adding different ingredients to make a number of different sauces.  Do not add anything other than the basic ingredients to the “mother sauce” as doing so will break the sauce.

Ingredients for Eggs Blackstone
  1. 2 fresh whole eggs per person
  2. 1 toasted english muffin halved
  3. 2 thick slices of tomato lightly salted
  4. 1-2 slices of bacon well done cut in half
  5. Saute pan with about 2 inches of water lightly salted and with 1 Tbs white vinegar added
Directions for Eggs Blackstone

Take the slices of bacon cut in half and cook to your desired amount of doneness.  Place on a paper towel to drain

Cut the tomato into ¼ inch or thicker slices and lightly salt.

In a saute pan with the salt and vinegar, bring the water up to a boil and then reduce to a slow simmer.

Place the eggs one at a time in a small cup or bowl and with the lip of the cup just touching the water pour the eggs into the water. allow to cook for 3- 5 minutes until the whites are set and the yolks still slightly runny*.

Once you begin to poach the eggs, finish the Hollandaise and reserve to a gravy boat or warm bowl.

Place the English muffin halves on a plate, place a tomato slice on top of each half.  Place 2-3 pieces of bacon on top of the tomato.  

Remove the poached eggs from the water pat dry with a paper towel and place on top of the bacon.  Spoon the Hollandaise over all and serve.

*  You can prepare the eggs in advance, once done place into a bowl of iced water to stop the cooking and then into a pan of warm water to hold until serving.  Just place back into simmering water for a minute to bring back up to heat before assembly.

 

Here are a few items to help make this recipe:
Oster 6706 6-Cup 450-Watt, 10-Speed Blender, Black
Simply Calphalon Nonstick 4-cup Egg Poacher with Cover
Wolfman’s Muffin Master English Muffin Splitting Tool

 

 

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A nice english muffin, a nicer egg, an even nicer eggy sauce, some sort of red thing, and BACON!!!!!, I howl with delight for anything BACON!!! This one gets 5 paws for sure!

 

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   If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved