1 Of Those Light-Bulb Moments

It is certainly not my intent to turn this into a food blog. But right now, seems like my entire world is revolving around the garden and food prep. The more we share, the more they bear so getting creative with our produce is an entertaining new challenge.

I had a totally random thought over the week-end. One of our favorite cool weather meals is Smoky Bacon Chili over baked sweet potatoes. That particular recipe uses a can of Fire Roasted Tomatoes so I try to always keep some on hand. But, on Sunday, a light-bulb moment occurred. Why not try my hand at making some Fire Roasted Tomatoes? I’ve never done it before, but how hard could it be? Right? Turns out, not difficult at all.

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Ready for the grill.

I fired up the grill, selected a dozen or so uniformly sized tomatoes and washed them up. It occurred to me, then, that this might also work well with salsa peppers too, so, as long as the grill was going anyway, why not?

It is a very simple process, really. Just keep turning to char each side of the vegetables and then cover with a towel to steam and loosen the skins.

Once done, pop in bags and freeze.

Not a big deal, but I was kind of excited. I’m not a canner. Never have been, never will be. But I love to experiment with new things and now we can look forward to some home-grown fire roasted tomatoes this fall. So, what’s up next?

Well…this morning I picked some nice banana peppers (Ken’s favorite) and plan to experiment again tonight. I’ve made stuffed bell peppers before but never stuffed banana peppers, so on tonight’s menu…Cheesy Stuffed Banana Peppers. Also plan to make another batch of that delicious Oven Roasted Grape Tomato Pasta Sauce today and then, the pièce de résistance…a big batch of homemade fresh Bloody Mary mix for Labor Day at the Lake.

That should keep me busy for a while. Guess I better get at it.

Later.

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Re-Inventing Pasta Sauce

Well, I have been working on re-inventing retirement for the better part of a year now, and a few weeks ago I talked about how we have been re-inventing one of our favs…pizza

This morning I woke up thinking about the bowls full of perfectly ripe grape tomatoes we have been picking almost daily and decided I wanted to try something different with them. There were way too many to just throw into salad, so I decided to make pasta sauce. But, I didn’t want to make just a juicy pan-cooked sauce. I wanted something different. Here is what I did.

I took out a large sheet pan and put as many grape tomatoes as I could fit in a single layer on that pan. I also had a handful of sweet, baby onions that Ken had dug a few weeks ago, so I washed and peeled those to add to the pan. Then, I smashed a half dozen cloves of garlic and threw those on…drizzled olive oil over all and seasoned with salt and pepper.

I popped the sheet pan in a 400 degree oven for about 45 minutes to get the mixture nicely carmelized. In the meantime, I went out and cut a bunch of nice fresh basil to throw into the sauce when I blended it.

I was so pleased with the results. It was nice and thick and absolutely delicious. Now, how to use the sauce. I had just picked a spaghetti squash as well so decided to make spaghetti squash casserole…another one of our favorites. That would allow me to also use some of our bounty of peppers. So, basically, a spaghetti squash casserole is cooked spaghetti squash with your choice of additional ingredients. This time I used Italian sausage, three kinds of chopped peppers, chopped onion, my freshly made sauce, a handful of grated Italian cheese, and some mozzarella to top it off, just because.

It was delicious…and pretty healthy too since you are eliminating all the carbs in the pasta. Another version of this that we love is Buffalo Chicken Spaghetti Squash Casserole. There are plenty of sites where you can find these types of recipes, but one of our favorites is Paleomg.com

So…still loving the freedom of retirement, the time to do what makes us happy including working in the garden, and the fun of experimenting with different ways to enjoy the bounty that we have produced. If you happen to try this sauce, let me know what you think. In our house, it’s a keeper!

Later.

Pizza Night

Sunday is typically pizza night at our house. But this is not the stereotypical “senior citizen” habit of doing the same thing, on the same day, at the same time every week kind of thing. We REFUSE to go there. This is just a “We love pizza” thing and the Sunday night part of it is a throwback to when we were working and it was an easy way to end the weekend. No…we no longer order pizza very often…we make our own, experiment, change it up and just have fun with it. Sure…it is more labor intensive than ordering pizza and takes longer…but we have time. And we enjoy it.

We have done the cauliflower crust. We have made regular homemade pizza crust and grilled it. We have done a spaghetti squash pizza casserole (not really pizza but uses pizza ingredients and it is DELICIOUS). Our pizza toppings range from the traditional to more artisan options like prosciutto, fresh mozzarella pearls and arugula.

So last week, when I ran across a blog post about zucchini pizza crust I just had to try it. Perfect time of year for it, right? And, it was delicious! That said…I plan to experiment with some tweaks next time, mainly because we are basically thin and crispy crust lovers and that seems to be very difficult to accomplish with most of the crusts we have tried. This crust was not crispy, though it did hold up to hand-held eating. I have some ideas that might crisp it up a bit, so will try that next time, but the flavor was amazing. It made WAY more than I expected it to so we have enough pizza for two meals and then some.  We will see how it reheats. But, take a look. Delicious?

If you like to live on the wild side when it comes to cooking, check out the recipe here. We didn’t do the brown sugar tomato part of it, but if you’re into that, knock yourself out. And if you have suggestions on other great pizza experiments, let me know. We’re not just reinventing retirement, we’re reinventing pizza!!

Later.