It's what i'm cooking for dinner.
No, i'm not anyone special, i'm not an Iron Chef (yet), and not a perfect mother. But, I do know one thing about myself and it's that I love my kids more than life, and I know how to cook great food.The rest i'm still working on. After my son was diagnosed with cancer 3 1/2 years ago, I turned to cooking to keep my sanity as well as keep my boys as healthy as I can. Over the past couple years we have been trying desperatly to get our "normal" back. I missed the support that I really needed from my grandparents. So I collected recipes passed down from family, some dishes I made from what I have left in the fridge, some from being in a panic from an upcoming MRI, and some from just wanting to give my family a great meal. However you take it, I feel the need to share what has got me through some very hard times and hope it brings happiness to others :)

Thursday, April 5, 2012

You say tomato, I say roasted with garlic and basil…


Besides the smell of a new born baby, there is nothing better than the smell of tomatoes and garlic roasting in the oven. In the spring and winter months , tomatoes are for sure not at their peak, so it's the perfect time to roast them and achieve maximum flavor. We use them in everything and they can stay in your fridge covered in oil for a couple weeks. We started grilling pizza last summer because it's so easy and gives it the brick oven flavor we all adore. Unfortunately we ate the pizza before I remembered to take a picture. I promise it was beautiful J


 
Crispy Grilled White Bean & Roasted Tomato Pizza



 Fresh or premade pizza dough
1 15oz. can Cannellini beans drained and rinsed
2 cloves garlic unpeeled
Juice of one lemon
4 ripe Roma Tomatoes quartered
Olive oil
Kosher salt and pepper
Handful of fresh basil

 






Preheat oven to 325. Place tomatoes on a lined baking sheet with the unpeeled garlic. Drizzle with olive oil and season with salt and pepper. Roast in oven for about 2 1/2 hours until they turn a deep red and crisp around edges. Take out of oven and let cool.



   
Preheat grill to medium high. Unpeel roasted garlic and place in blender or food processor with can of drained beans and about ¼ cup olive oil and half of lemon juice. Puree until smooth adding olive oil if needed. Season the puree with salt, pepper and additional lemon juice if needed. Brush the pizza crust with olive oil on both sides. Place on preheated grill for about 2 minutes on each side, or until toasted. Take off the grill and spread crust with bean puree, then place the roasted tomatoes on top and sprinkle with fresh basil. Drizzle with a little bit of olive oil and season with some kosher salt and fresh cracked black pepper. It's a lighter version of pizza that is great for summer and also as an appetizer!

 

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