It’s hot! Therefore, we aren’t cooking. Even boiling pasta seems like it heats the kitchen up too much. So we’re making our Dairy and Nut free Pesto with our freshly grown basil (again)… which freezes quite nicely. Just watch… when you’re over for dinner in February you won’t have to ask how we managed to make our pesto dishes from scratch…
Any excuse to crush tomatoes makes for a fun afternoon…
It’s still summer! Which means that we have a plethora of tomatoes! Either from our own garden or from our neighbors, we have more arriving everyday — And, since it’s still a little too hot to bake anything, we’ve been busy crushing…
This recipe makes approximately 2 Cups of Tomato Broth
Cherry Tomatoes – approximately 2 pints (do not use green tomatoes)
Basil – 1 Tablespoon Chopped
Garlic Cloves – 3 Crushed
Dried Oregano – 2 Tablespoons
Extra Virgin Olive Oil – 1/4 Cup
Salt to taste
You will need – Measuring tools; Tomato Crusher; Skillet; Spoon; Pot (for cooking pasta); Strainer
This recipe is really so simple…
1. Crush the tomatoes – discard the skins and reserve the liquid
2. Crush the garlic and chop the basil — cook over low heat in the skillet until it starts to crisp up… add the other ingredients along with the tomato broth, and simmer.
3. Cook your pasta — for this we choose Dischi, which kinda has the shape of an elephant ear… Not that anyone would want to eat an elephant ear — but Will thought the idea was hilarious.
Serve the broth over the pasta and season to taste. The broth is light and sinks into the pasta quickly which also makes for a very nice dish as a leftover…
And the NOSH – Did Will eat it? This is where the leftover tip comes in handy… Will didn’t want to eat it the first night — he said “No, I’m not gonna like it..” but I suspect he was just too tired from all the tomato crushing… The next night, however, with the broth all soaked up into the pasta, he ate it and actually said, “I love this pasta.” which was nice until he also said that he loved the fork… We are working on our definitions.
Throwing everything into one pot is so simplistic! This recipe is fun because you can do whatevs you want with it — if you’re a vegetarian, which we are not, you can take out the chicken… If you aren’t a noodle person, choose another kind of pasta…
For the Pasta:
KOSHER SALT – 1 Tablespoon
OLIVE OIL – 1 Tablespoon
SPINACH – 3 Generous Cups
For the Chicken:
THINLY SLICED BREAST FILLETS – 4
PANKO – 1/2 CUP
OLIVE OIL – 1 Tablespoon
For the Sauce:
GARLIC CLOVES – 3 Pressed
OLIVE OIL – 1/3 Cup
SOY MARGARINE – 2 Tablespoons
VEGETABLE STOCK – 1/4 Cup
LEMON JUICE – 1/2 Cup
You will need: Measuring tools; Paper Towels; Skillet; Deep pot; Large Spoon; Fork; Brush for Oil; Knife for cutting – keep away from little hands; Garlic Press; Lemon Press (not totally necessary); Colander; Salad Spinner
Start by making your chicken work space away from your child — keep them busy playing with Panko or brushing oil in the skillet. Rinse off the chicken fillets and cover them with panko — add to your oiled skillet and cook through until golden brown on both sides. Remove the chicken and place on a paper-toweled plate. Keep all the crunchy panko bits in the skillet and move onto your sauce.
Melt the Soy Margarine and add the Oil to the same skillet to saute the Garlic. Once done, add in the rest of the sauce ingredients and simmer. Meanwhile, get moving on the Pasta by boiling the water. We used Brown Rice Linguine for our meal — but any kind of pasta will work. I had an Orzo joke to add in here, but it’s totally gone now. Anyhow, while the water is boiling and the sauce is simmering, cut up the cooked chicken into strips and add it into the sauce and clean your Spinach. PLEASE NOTE that if your child is playing in or around the lemon juice — mind that they do not rub their eyes until you have wiped off their hands.
Once your pasta is cooked and drained put it back into the pot, add in the spinach and cover. The remaining heat from the pasta will start to wilt the leaves. Let this sit for a few minutes and then pour in your sauce with the chicken and stir. Serve it up hot!
And the NOSH – Did Will eat it? Well – not entirely. He ate the Linguine without the sauce and preferred to have his Dino Chicken instead. We, however, ate it and thoroughly enjoyed!