Tiny #Kitchen, #Culinary Mission: #Sundried #Tomato #Goat #Cheese Open-Faced #Sandwich

Sundried Tomato Goat Cheese Open-Faced Sandwich

Sometimes you just need some quick, easy to make comfort food. This recipe is similar to the pesto pizza recipe we posted a few months ago, but uses goat cheese and sundried tomatoes.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Yield: 2 servings

Ingredients

  • 4 pitas or naan
  • 5.3 oz pesto
  • 6.7 oz goat cheese
  • 2 oz sundried tomatoes

Instructions

  1. Begin by preheating an oven to 450 F, and spreading the pesto over the pita.
    IMG_20141021_202752

  2. Next, crumble the goat cheese on top.IMG_20141021_203247
  3. Finally top with sundried tomatoes.IMG_20141021_203304
  4. Bake the pizza for about 10 minutes or until the cheese begins to brown, and serve!IMG_20141021_205009

Tiny #Kitchen, #Culinary Mission: #Caprese #Sandwich

Caprese Sandwich

Insalata caprese (or salad of Capri) is a famous Italian salad of fresh mozzarella, sliced tomatoes, and basil. This combination is famous also in the Margherita pizza – both use the red, white, and green ingredients because they represent the Italian flag. This is a simple recipe for a sandwich using the caprese salad ingredients, lightly grilled to be warm but not so much that it causes the fresh ingredients to get cooked like you might see in the Margherita.

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Yield: 2 servings

Ingredients

  • 1 Roma tomato
  • 4 oz fresh mozzarella balls, cherry-sized (ciliegine)
  • 4 basil sprigs
  • 4 hamburger rolls
  • Balsamic vinegar to taste

Instructions

  1. Slice the tomato in to 4 parts.IMG_20140924_003643
  2. Open the sandwiches, and put the tomato slices on to the top half of each bun.IMG_20140924_004129
  3. Top the tomato with the mozzarella.IMG_20140924_004148
  4. Remove the leaves from the basil, and place on top of the mozzarella.IMG_20140924_004623
  5. Cover the basil with the bottom bun. You should be left with a fully formed upside-down sandwich.IMG_20140924_004724
  6. Heat a pan on medium-high and place the upside-down sandwiches onto the pan. Cook for 2-3 minutes or until top bun is crispy.IMG_20140924_004954
  7. Carefully flip the sandwiches right-side up and cook another 2 minutes or until bottom bun is crispy.IMG_20140924_005326
  8. Put the sandwiches onto a plate. Remove the top bun and pour balsamic vinegar as desired. Replace the bun and eat!IMG_20140924_005458

Tiny #Kitchen, #Culinary Mission: #Blackened #Salmon #Sandwich

Blackened Salmon Sandwich

Continuing the #avocado theme, here is a recipe that uses a simple avocado-based sandwich spread. The salmon has a bit of Cajun flair that adds a hint of heat, as well as a peppery sharp arugula (or rocket for those of you not from the US).

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Yield: 2 servings

Ingredients

  • 1/2 haas avocado
  • 1 tbsp mayonnaise
  • 8 oz salmon, skin on
  • 1 tsp Cajun seasoning
  • 4 hamburger rolls
  • 1 oz arugula
  • 1 Roma tomato
  • 1/2 medium red onion

Instructions

  1. Take the avocado half and spoon over the mayonnaise into a bowl. Mash it together with a fork.IMG_20140921_202817
  2. Slice the tomato and onion into 4 parts for each of the sandwiches, then set aside.IMG_20140921_202837
  3. Toast the buns on both sides over medium for 1-2 minutes on each side, then set them aside.IMG_20140921_203445
  4. Cut the salmon into 4 pieces, then pat them all dry.IMG_20140921_204011
  5. Rub each salmon fillet with the Cajun seasoning thoroughly. Heat the the pan over medium-high, then add the salmon skin-side down.IMG_20140921_205056
  6. Cook the salmon for 5-7 minutes with the skin side down. The skin should get crispy, and it should be easy to use a spatula to move. Flip the salmon and cook another 2-3 minutes or until the salmon is cooked, being careful not to overcook.IMG_20140921_205839
  7. Spread the avocado mash onto the buns, and add the salmon, arugula, tomato and onion slices.IMG_20140921_205929
  8. Close the sandwich and serve!IMG_20140921_210016

Tiny #Kitchen, #Culinary Mission: #Linguine with #Fresh #Puttanesca #Sauce

Linguine Alla Puttanesca

#Pasta with #tomatoes, #capers, #olives, #anchovies, and #basil is a treat when using fresh vegetables. We’re enjoying the last days of summer where some of these items are still in season. In case you haven’t already, check out Nowcado to find them fresh near you while you still can!

*Note: For this recipe, if your olives are not already pitted, the process of pitting can add a lot of time to the prep time estimate. If your capers are packed in sea salt, be sure to rinse it off before using.

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Yield: 3 servings

Ingredients

  • 1 lb linguine
  • 2 tbsp extra virgin olive oil
  • 2 large garlic cloves
  • 1 red onion
  • 1 red chili (adjust variety to your desired heat level)
  • 2 oz anchovies in oil
  • 7 oz nicoise olives, pitted (see note*)
  • 2 oz capers (see note*)
  • 9 oz cherry tomatoes
  • 5-6 sprigs basil
  • Salt and pepper as needed

Instructions

  1. Begin boiling water for the pasta with a bit of salt and about 1 tsp of olive oil.
  2. Meanwhile, dice the onion, mince the garlic, and chop the chili, setting aside in a bowl with a hint of salt (careful – this dish is already pretty salty!) and some pepper.IMG_20140916_182835
  3. Dice the tomatoes and cut the olives in half and put in a different bowl. Add the capers to this bowl.IMG_20140916_193932
  4. Roll the anchovies up together and roughly chop, reserving the oil they were stored in, then set the anchovies aside.IMG_20140916_194224
  5. Roll the basil up and roughly chop, setting the chopped leaves aside.IMG_20140916_194707
  6. The water should be boiling by now, so drop the pasta in and let it cook. Keep an eye on it and stir every few minutes until it is al dente (for dry pasta, this should be in about 8-10 minutes).
  7. Meanwhile, heat up a pot over high heat with a mixture of all the reserved oil from the anchovies and about 1 tbsp of olive oil. Once a splash of water sizzles, dump the contents of the first bowl with onion, garlic and chili in. Let it cook for about 60 seconds or until the onions are translucent and tomatoes just begin breaking down.IMG_20140916_195700
  8. Add in the second bowl with the tomatoes, olives, and capers. Cook another 60 seconds.IMG_20140916_195835
  9. Add the chopped anchovies and cook about 30 more seconds or until the anchovies start to dissolve into the sauce.IMG_20140916_200054
  10. Add the basil and stir, then taste to see if additional pepper is needed. Continue cooking until basil wilts and the liquid in the tomatoes has broken down to produce some liquid in your sauce.IMG_20140916_200219
  11. Take off the heat, and add another 1 tsp of olive oil to the sauce to thoroughly coat it.IMG_20140916_200411
  12. The pasta should be done now. Drain most of its water but retain a little bit. We did this by pouring the pot out over the sink with a cover and letting it almost completely (but not entirely) drain out. Return the pasta to the pan (or if you did like we did, simply put the pan back down over a burner that is off) and add the last teaspoon of oil. Mix it well to create an emulsion so that the sauce will better stick to the pasta.IMG_20140916_200734
  13. Add the pasta to plates and serve topped with the sauce.IMG_20140916_201258

Tiny #Kitchen, #Culinary Mission: #Tamarind #Tomato #Chickpea #Curry

Tamarind Tomato Chickpea Curry

Using yesterday’s tip caramelizing onions, you can make a pretty interesting curry. This is a hearty chickpea-based curry that balances the sweetness produced by the caramelization process in the onions with sourness from a tamarind influence.

Prep time: 5 minutes

Cook time:  25 minutes

Total time: 30 minutes

Yield: 2 servings

Ingredients

  • 3 tbsp peanut oil
  • 1 medium yellow onion
  • 3/4 tsp salt
  • 1/2 tbsp cumin
  • 1/4 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/4 tsp turmeric
  • 1 tbsp tamarind paste
  • 8 oz can tomato sauce
  • 14 oz can chickpeas, drained
  • 1/2 tbsp minced ginger

Instructions

  1. Dice the onion by cutting in half, removing the skin, chopping off the ends and then cutting pole to pole and then across.
  2. Peel and finely mince the ginger, then set it aside.
  3. Add the oil to a pan and heat on medium-high until a splash of water sizzles.
  4. Add the onions to the pan with the salt and cook for about 20 minutes or until caramelized. Keep a close eye to be sure the onions do not burn, and adjust the temperature if necessary.IMG_20140901_210424
  5. Reduce the heat to medium and add in the cumin, garam masala, cayenne pepper, black pepper, and turmeric. Cook for about 2 minutes.IMG_20140901_210513
  6. Add the remaining ingredients (tamarind paste, tomato sauce, chickpeas and ginger).IMG_20140901_210651
  7. Reduce the heat to low and cover, letting the curry cook and reduce for about 3 more minutes. Uncover and take off the heat.IMG_20140901_211050
  8. Serve with rice.IMG_20140901_211359