Take a Megabite

Tomato Goat Cheese Tarts in an Herb Parmesan Crust

Last night I made these tarts. Today I went paddle-boating in a skirt.

It’s been a good weekend so far.

Have you seen baby heirloom tomatoes at Trader Joe’s? They are just so pretty, and the green ones are neon. They would be the most popular tomatoes dancing under a black light at a club.

If I stumble across a recipe that has tomatoes, basil and goat cheese involved, chances are I’ll e-mail it to myself, print it and buy the ingredients that day. It’s just the truth.

And don’t you think that you’d like to have one of these instead of a sandwich sometime? Make these so you can have a fancy and pretty tart all up in your lunchbox. And since it makes 4, you can share them so other people can get in on the goodness … because let me tell you, these guys are goo-ood.

Tomato Goat Cheese Tarts in an Herb Parmesan Crust
{makes one 9-10″ tart or four 4″ tarts} Recipe from Confessions of a Tart

Ingredients:

herb parmesan crust -

• 1 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/2 t salt
• 1 stick (8 T) unsalted butter, chilled or frozen
• 2 T grated parmesan
• 1 T dried Italian herbs (I only had dried oregano. Oops.)
• 2-4 T ice water

filling -

• 4 oz. goat cheese, softened
• 1/4 cup milk
• 1/2 – 1 lb assorted tomatoes*
• 1 T chopped fresh basil
• salt + pepper

* I used Trader Joe’s mini heirlooms and only needed about 1/2 pound. Maybe if you make a big tart you’ll need the full pound.

Directions:

1. Make crust. Whisk flours, salt, parmesan and herbs together in a large bowl. Cut butter into small squares and scatter on top of the dry ingredients. With a pastry blender, forks or your hands, quickly cut the butter into the dry ingredients until the biggest pieces are no larger than a small pea. Drizzle in water, one tablespoon at a time, until the dough holds together when pinched. Refrigerate for 10 minutes.
2. Turn dough out onto a lightly floured counter and press together into a ball. (At this point, you can wrap it in plastic and refrigerate it for an hour if you want to be able to roll it out. Or don’t bother and simply press into the tart pan or pans.) If making mini tartlets, divide the dough into four pieces. If not, keep it in one piece. Spray or butter the tart pans and, working quickly so that the pieces of butter don’t melt, press the crumbly dough into the pans. Refrigerate.
3. Heat the oven to 375°. Press greased aluminum foil into the tart pans and fill with beans/rice/baking weights. Pierce the bottom of each crust serveral times with a fork through the foil. Bake for 20-30 minutes, until the crusts are beginning to turn golden. Cool for 10 minutes.
4. Meanwhile, make filling. Combine goat cheese and milk in a small bowl and stir until incorporated. Slice the tomatoes and basil.
5. Divide filling between the slightly cooled tart shells and top with tomatoes and basil. Sprinkle with salt and pepper. Bake for an additional 30 minutes, then serve!

Crumby goodness.

Cannelloni Beans in Tomato Sauce + Parmesan Polenta

This is a fall-ish dinner. It really is. But let me tell you something. It’s the kind of thing you’re going to want to make on those windy spring days that you have to wear a trench coat just so your skirt doesn’t fly everywhere else. And it might not be 80 degrees yet here in Michigan, and it was totally raining the other day. So there you go.

Also, I can see myself making a rendition of this in the summer months. I mean, maybe I’ll get a fennel bulb from the farmer’s market that wants nothing more than to be in a tasty tomato sauce. I wouldn’t want to take that away from a vegetable that thinks that would be fun.

So to sum things up … this is an amazing and delicious dinner. Joy the Baker is G. This sauce is filled with veggie goodness and the parmesan in the polenta is magic.

Cannelloni Beans + Tomato Sauce + Parmesan Polenta
{Sauce takes 2 hours, just warning you. It’s worth it though.}
Recipe adapted from Joy the Baker

Ingredients:

tomato sauce -

• 3 T unsalted butter
• 1/2 medium yellow onion, chopped
• 1 medium fennel bulb trimmed and chopped
• 3 garlic cloves, pressed
• 1 T dried oregano
• 1/4 t red pepper flakes
• salt
• 1 small carrot peeled and shredded
• 1 28-ounce can whole tomatoes or plum tomatoes
• pepper
• 1 can of cannelloni beans, drained and rinsed

parmesan polenta -

• 1 cup polenta
• 3 cups cold water
• 2 cups milk
• 1 t salt
• 1/3 cup parmesan cheese

Directions:

1. In a small, heavy bottom sauce pan over medium heat, melt butter. Add onion, fennel, garlic, oregano, pinch of salt and pepper. Saute for 10 minutes. Add shredded carrot and saute for 2-3 minutes more.  Add tomatoes and stir to break up. Add another pinch of salt. Reduce heat to super low (a low low simmer) and cook, uncovered, stirring occasionally, until the tomatoes begin to separate from the oil and the sauce has thickened, about 2 hours. But I never can hold out longer than an hour and a half. Add drained and rinsed beans and stir and continue to simmer and heat throughout until the polenta is done. Add more salt and pepper to taste.
2. Make parmesan polenta when you are just too hungry to wait the rest of the 2 hours. Place 1 cup dried polenta in a medium bowl. Top with one cup cold water. Set aside.
3. In a medium sized sauce pan bring 2 cups of whole milk and remaining 2 cups of water to a boil. Once boiling, add salt. Slowly whisk (or stir) the polenta and water mixture into the boiling milk mixture. Turn flame down to medium low. Stir occasionally, until it reaches the desired thickness.
4. Turn off flame and add grated parmesan cheese. Stir to incorporate.
5. Serve beans and tomato sauce over warm polenta.

Yeah, it steamed up my camera … in a good way.

Mini Quiche {red pepper + swiss + green onion + grape tomatoes}

Did you know that chives are just baby green onions? Know it. You’ll be ready when the “Baby Vegetable” category pops up on Jeopardy.

I had to sprinkle these guys with pepper after they were done, instead of pre-baking. You see, I broke the pepper mill and pepper was everywhere, but on the quiche. Jake went out and got some though, and there was plenty of pepper involved pre-eating.

These guys are cute, pretty and delicious. What else matters?

Mini Quiche
Recipe from Pampered Chef

Ingredients:

• pie crust for 1 double crust (store bought or home-made)
• 2 eggs
• 1/2 cup half and half
• 1/8 t salt
• 4 slices cooked bacon, chopped (I left this out to keep it vegetarian)
• 1/2 medium red bell pepper, diced*
• 2 T finely chopped fresh chives or green onion
• 1/2 cup grated swiss cheese
• 12 grape tomatoes
• coarsely ground black pepper
• additional chopped chives or green onion (optional)

* Squeeze out excess moisture from the pepper, by gently squeezing in a paper towel.

Directions:

1. Make or thaw pie crust. Roll out and cut 3 inch circles out of the dough using a biscuit cutter or a jar or a glass and press disks into (24) wells in mini muffin tins. (This step can be done the night before. Then simply wrap up the muffin tins with plastic wrap and place in the fridge over night or until ready to make the filling.)
2. Preheat oven to 400° F. Whisk eggs, half and half and salt in a small bowl or 2 cup measuring cup. Set aside.
3. Combine bacon, red pepper, chives and cheese in a medium bowl, mixing well. Pour egg mixture evenly into tart shells and top with cheese mixture. Cut tomatoes in half crosswise and press one tomato half, cut side up into the center of each tartlet. Sprinkle with black pepper. Bake 14-16 minutes or until egg mixture is set and crusts are golden. Remove from pans and sprinkle with additional chives or green onion if you want.

Cream of Tomato Soup with Havarti and Proscuitto Grilled Cheese

It’s kinda gross here in the mitten. It’s soggy and rainy. The sky should probably be filled with magical and thoughtful snowflakes. The kind that don’t interfere with driving and sure don’t make the sidewalk slippery when wearing high heels. This snow is more of an ambiance thing that induces the need to watch Love Actually and make a warm cozy dinner.

You should probably eat this soup in a room lit only with Christmas lights. It tastes even better when you do. I promise.

Cream of Tomato Soup
Recipe adapted from Emeril Lagasse “BAM”

Ingredients:

• 1 T olive oil
• 1/2 onion, diced
• 1 carrot, diced
• 3-4 cloves garlic, pressed
• 1 1/2 t tomato paste
• 1 (28 oz) can crushed tomatoes
• 2 cups chicken broth
• 1 1/4 t salt
• 1/2 t pepper
• 1 1/2 t balsamic vinegar
• 1/2 cup heavy cream
• 1 T chopped fresh basil leaves

Directions:

1. Heat olive oil in a dutch oven at medium high heat. When hot, add onions and carrots and saute stirring occasionally, until the onions are translucent and the carrots are soft (4 to 5 minutes). Add garlic to the pan and saute for about 30 seconds, or until it smells delicious. Add tomato paste and the large can of tomatoes and stir until evenly combined. Bring to a boil. Add chicken broth and salt and pepper. Reduce to a simmer, and allow to cook for 30 minutes.
2. Remove the soup from the heat and puree in a blender in batches until smooth. Return the soup to the heat and add the balsamic vinegar and heavy cream. Cook for 5 minutes, stir in basil and serve immediately with a grilled cheese.

Havarti and Proscuitto Grilled Cheese

Ingredients (for 2):

• 4 slices havarti cheese
• 2 t basil pesto proscuitto
• 4 slices of bread
• 4 slices proscuitto
• 2 t butter

Directions:

1. Spread butter on one side of each slice of bread. On the opposite side of 2 slices spread a teaspoon of pesto, top with 2 slices of prosciutto and two slices of havarti. Cook in a frying pan butter side down, until cheese is melted. Flip once when cheese is melty, until both sides are crispy and delish.

Dunk that sandwich!
Eat that soup!
Watch Love Actually!

Spinach, Artichoke and Feta Stuffed Shells

I’m already hungry for Thanksgiving.

To be completely honest, I’m already hungry for my next meal very shortly after finishing the current one. So if you’re hungry right now, and feeling a little bit worried about dinner, you should make this.

These stuffed shells are a delicious + healthier version of the all cheese stuffed shells. My main adaptation of the recipe was that I used double the spinach and more artichokes, but kept the cheese amount the same. The strong feta flavor comes through perfectly despite the additional vegetables and I like how full the shells are.

Spinache, Artichoke and Feta Stuffed Shells
Recipe adapted from Cooking Light

Ingredients:

• 1 (28 oz) can of chopped tomatoes, some of the juice drained
• 1 cup tomato sauce (8 oz can or left over)
• 1/8 t red pepper flakes, or more for a spicier sauce
• 1 t dried oregano
• 1 cup shredded provolone or mozzarella (I only had monterey jack on hand so I used that. It still turned out delish.)
• 1 cup (4 ounces) crumbled feta cheese
• 1 cup ( 4 ounces) low fat cream cheese
• salt and pepper
• 4 cloves of garlic, divided
• 1 16 oz bag of frozen spinach, thawed and drained
• 1 12 oz bag of frozen artichoke hearts, thawed and chopped
• 20 cooked jumbo shells

Directions:

1. Preheat oven to 375 degrees F. Spray a 9 x 13 baking dish with cooking spray. Cook shells in salted boiling water for 10 minutes.
2. Meanwhile, Combine oregano, can of chopped tomatoes, tomato sauce, red pepper flakes, and two pressed cloves of garlic in a medium sauce pan. Place over a medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat and set aside.
3. Combine 1/2 cup shredded provolone, feta cheese, cream cheese, salt and pepper to taste, 2 pressed cloves of garlic, spinach and chopped artichoke hearts in a large bowl. Scoop about 2 tablespoons into each cooked shell and place in the prepared pan. (I used my cookie scoop to fill the shells. Two scoops fit perfectly!)
4. Spoon tomato mixture over the shells and sprinkle with remaining 1/2 cup provolone.
5. Bake at 375 degrees F for 25 minutes or until cheese is melty and sauce is bubbling.

Oh yeah.
We both had seconds.

Black Bean Burgers

I don’t really get guys with thumb rings, or why plucking my eyebrows makes me sneeze, but I do get why this meal was amazing.

I am not one to ever doubt the goodness of black beans and when out, my menu choices are based on whether there are avocados involved. So I knew heading into this meal that it’d be a dream come true.

With the chili powder and the hot sauce these burgers are perfectly spicy, and not a bit overpowering. I think these are worth making weekly.

Black Bean Burgers (4 regular burgers or 3 large marge burgers)
Recipe adapted from AllRecipes

Ingredients:

• 1 (15 -16 oz) can black beans, drained and rinsed
• 1/2 red pepper, minced
• 1/2 yellow onion, minced
• 3 cloves garlic, pressed
• 1 egg
• 1 T chili powder
• 1 T cumin
• 1 t hot sauce
• 1/2 – 3/4 cup bread crumbs

Toppings and buns-

• 4 slices Monterey jack cheese (or shredded, if that’s what you’ve got on hand)
• 2 avocados, sliced (or guacamole)
• 1 tomato, sliced
• 1/4 cup salsa
• 1/3 cup sour cream
• 4 hamburger buns, toasted

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.
2. In a medium bowl, mash black beans with a potato masher followed by a fork until thick and pasty.
3. Stir minced red pepper, onion and garlic into the mashed beans.
4. In a small bowl, whisk the egg, chili powder, cumin and hot sauce.
5. Stir egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. (I used about 3/4 of a cup of panko bread crumbs. Crushing them with my hands as I dropped them in the bowl.)
6. Divide mixture into 4 patties. Place on foil lined baking sheet and bake for 10 minutes on one side and then flip. Bake for 8 minutes longer, top with cheese and bake for additional 2 minutes. Meanwhile toast the buns.
7. Remove from the oven and assemble your delicious black bean burger. These are some big burgers, so sides are pretty much optional.

Update:
I replaced the pictures above with better pictures. I just want you guys to see how dreamy these are.