Putting Up With: Tomatoes Two Ways

My "Putting Up With" series is a play on the phrase 'putting up' as a colloquialism for canning.  But in this case, it's particularly apt, because the only way I can put up with (tolerate) tomatoes is when they're canned, cooked or preserved in some way.  

I was a very picky eater when I was younger, but I've learned to tolerate, and even enjoy, some of the things that horrified me as a child.  I now cook with all types of peppers and mushrooms and even occasionally use mayonnaise and beans, all things I couldn't stand a few years ago.  But I've never grown to love raw tomatoes. Both the texture and taste are repulsive to me.  These recipes have helped me use up all the tomatoes I get every week from our garden and my CSA box.  

Angel Hair with Garlic & Chilis

This recipe is so easy it's barely a recipe at all!  It makes a delicious, quick lunch or dinner.

I love angel hair pasta. The super thin strands are great with this simple sauce.  Here's what you need.  

Honey Garlic Chicken Thighs

Boneless, skinless chicken thighs are a great thing to have in the freezer for quick meals. They are more flavourful and easier to keep moist when cooking than boneless breasts. I love to grill them, but these ones are cooked in the oven which is nice when the weather is too cold to grill.  

Here's what you need for these:

Spaghetti with Braised Kale

Eating healthier has been going well but one challenge is weekend lunch. This is the time we'd usually grab something while out running errands or have some pizza.  But this pasta is a great solution to the problem.  It is healthy, tasty and, as long as you have some kale, can be made with a few staples.

Here's what you need:

1 bunch of kale (this is Tuscan kale, sometimes called lacinato kale which is darker and flatter than standard kale, but you can use either)
3 tablespoons olive oil
1 onion
8 small garlic cloves
1/2 lb spaghetti (I used whole wheat)
Juice of one lemon
Grated parmesan cheese

Short & Sweet Sunday - Gremolata

Here's a quicky part 3 of my braised lamb and beans recipe.  This gremolata gets sprinkled over the lamb and stirred into the beans to add a lovely, fresh, bright flavour. 

Gremolata is a condiment made of lemon, parsley and garlic. No oil at all!  It really brightens things up, especially braised meats and veggies that have a rich flavour but lack that fresh punch at the end.

All you do is throw a handful of parsley and 3 cloves of garlic in a food processor along with the zest of one lemon.  Pulse until combined. 

This gremolata gets mixed into the beans and sprinkled over the braised lamb to give the whole meal extra flavour.  Here's the full recipe again.  Enjoy!

Short & Sweet Sunday - Tzatziki

Tzatziki is cucumber garlic dip/spread that is very easy to make.  It is great on Greek-style foods like souvlaki and gyros and it is delicious on pita.  We used it as a topping for boiled potatoes and it made them super delicious!

All you need is Greek yogurt, cucumber, a garlic clove and some salt and pepper.  I added fresh chives and dill.

Finely chop the cucumber, garlic and herbs and add them to the yogurt, sprinkling it all with salt and cracked pepper to taste.

Mix well and chill for about an hour to let the flavours meld.  This is great as a dip or as a topping for chicken, pork, rice or potatoes.