I’m looking around the garden thinking about what I can make for dinner tonight.
I have fresh tomatoes, peppers, onions, and basil in the garden. And I have chicken breasts in the refrigerator. If I stop at the Italian deli and pick up some shredded parm, I can coat the cutlets with cheese, bread crumbs, and seasoning. I could serve the cutlets over pasta with a fresh tomato, onion and Italian peppers sauce.
Sounds good to me. I looked up the ingredients online for some recipe guidance and found a similar idea by Rachel Ray that I will use as a starting point. Here’s Rachel’s recipe: http://www.foodnetwork.com/recipes/rachael-ray/parmesan-crusted-chicken-breasts-with-tomato-and-basil-and-potatoes-with-peppers-and-onions-recipe/index.html
I’ll let you know how it turns out. But really, how can you miss with these ingredients. Yum.
After Dinner Update: Yum is right. I added some cream to the sauce to use up what I had in the refrigerator. And I was very generous with the basil and garlic. Dinner turned out really well. The cream made the sauce delicious. My husband — a natural foodie — loved it and went back for seconds.
I harvested two baskets full of heirloom paste tomatoes today and you know what that means . . . it’s time to make some spaghetti sauce.
Eating delicious meals made with foods I’ve grown myself is one of the great pleasures of gardening.
To start I wash the tomatoes and place them into a pot of boiling water. In just a minute, the skins split and the tomatoes can be removed to a bowl filled with ice water. Once they cool, peel off the skins and squeeze out the seeds. The rest of the tomato goes into another bowl.
Then I chop an onion or two, several cloves of garlic, parsley, oregano and lots of basil.
Carmelize the onion in a little olive oil. Add garlic and cooked it briefly.
The next step is to add the tomatoes and then the parsley, oregano and basil, all of which come from the garden. Also add a bay leaf and some wine. Then just let the sauce simmer for a couple of hours. When I have them handy, I add chopped carrots and bell peppers.
The last step is to call everyone to the table. Mangia!
There it was ripening on the vine getting redder and redder, juicer and juicer.
Then along came Sid, the gardener of plot #29, and well you know how this story is going to end. Yum.