Tag Archive: sun dried tomatoes


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Ingredients:
1 lb. piece of fresh tuna
1 cup canned chick peas (drained)
1/4 cup red onion (chopped)
1/2 cup fresh carrots (chopped)
1/4 cup sun dried tomatoes in olive oil (chopped)
sea salt and black pepper
2 tbsp. olive oil
1 tbsp. white wine vinegar
Directions:
1. Sprinkle a pinch of sea salt and black pepper on tuna.
2. With a little olive oil, brush a heated grill and grill tuna until desired taste.
3. In a skillet, put olive oil. Heat for a minute and add chick peas, red onions, carrots and sundries tomatoes.
4. Sprinkle with pinch of sea salt and black pepper. Mix well.
5. After 3 minutes, add white balsamic vinegar. Cook for an additional minute.
6. When serving, pour over grilled tuna and serve hot.
Serves 2.

Chicken and Mozzarella Penne

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Ingredients:
1 lb. pasta of your choice  (cooked to desired taste)
2 grilled chicken breasts (cooked and cut into bite size pieces)
1 cup roasted peppers (sliced)
1 cup fresh mozzarella balls (room temperature)
1/2 cup sun dried tomatoes in oil (chopped)
1/2 cup cherry tomatoes
3 tsp. fresh parsley (chopped)
4 tbs. olive oil
2 cloves of garlic (chopped)
2 tsp. sea salt
1 tsp. black pepper
parmesan cheese for sprinkling on top of pasta
Directions:
1. Begin to boil pasta. Stir occasionally.
2. While pasta is boiling, take a large skillet and add olive oil and garlic. Brown garlic for a minute and add cooked chicken, roasted peppers, sun dried tomatoes, cherry tomatoes, sea salt, pepper and parsley. Mix well.
3. When pasta is done, drain well. Add pasta to chicken. Mix all together.
4. Place in a large bowl. Add fresh mozzarella balls. Sprinkle with parmesan cheese.
Serve hot.

Penne With Mushrooms and Sundried Tomatoes

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Ingredients:
1 lb. penne (your choice)
1 lb. mushrooms (sliced)
1 cup sundried tomatoes in oil (chopped)
1/2 cup pignoli nuts (optional)
1 tbsp. basil (washed and chopped)
4 cloves of garlic (chopped)
3 tbs. olive oil
salt and pepper
parmesan cheese
Directions:
1. Boil mushrooms for 5 minutes and drain well. Leave to the side.
2. In a big pot of boiling water, boil pasta to desired taste. (Between 10-12 minutes)
3. In a large skillet, add olive oil. Brown garlic for 3 minutes. Add mushrooms, sundried tomatoes, pignoli nuts (optional) and basil. Add a pinch of salt and pepper. Stir together.
4. Drain pasta well. Pour tomato mushroom mixture on top. Sprinkle parmesan cheese on top.
Serve hot. Serves 4 people.

Penne Sausage and Peppers

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Ingredients:

1 lb. pasta (your choice of pasta)

1 lb. sweet or hot sausage (sliced into pieces) see photo

3 tbsp. olive oil

1 green bell pepper sliced

1 yellow bell pepper sliced

1/2 cup asparagus (cut into pieces)

1/2 cup sun dried tomatoes in oil (chopped)

1 tsp. sea salt

1/2 tsp. black pepper

Directions:

1. Cook pasta to your desired taste and drain well.

2. In a large skillet put 2 tbs. olive oil. Cook sausage pieces for about 10 minutes. Remove and put to the side.

3. In the same pan, add another tbsp. of olive oil. Cook peppers and asparagus. (about 5 minutes) Add a little extra olive oil if needed.

4. Sprinkle sea salt and pepper. Add  cooked sausages and sun dried tomatoes to the pan.

5. Cook on a high heat (keep stirring) for 3 minutes and pour over pasta.

*Sprinkle with parmesan cheese.

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Ingredients:

1 lb. piece of fresh tuna

1 cup canned chick peas (drained)

1/4 cup red onion (chopped)

1/2 cup fresh carrots (chopped)

1/4 cup sun dried tomatoes in olive oil (chopped)

sea salt and black pepper

2 tbsp. olive oil

1 tbsp. white wine vinegar

Directions:

1. Sprinkle a pinch of sea salt and black pepper on tuna.

2. With a little olive oil, brush a heated grill and grill tuna until desired taste.

3. In a skillet, put olive oil. Heat for a minute and add chick peas, red onions, carrots and sundries tomatoes.

4. Sprinkle with pinch of sea salt and black pepper. Mix well.

5. After 3 minutes, add white balsamic vinegar. Cook for an additional minute.

6. When serving, pour over grilled tuna and serve hot.

Serves 2.

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Ingredients:

4 large slices of red snapper

3 tbs. olive oil

2 cups white wine

1 cup sun dried tomatoes in olive oil (chopped)

1 (10 oz.) can of chick peas (drained)

2 tsp. sea salt

Directions:

Preheat oven to 400 degrees

1.  Mix sun dried tomatoes and chick peas in a bowl.  Set to the side.

2. In a large baking pan, coat the bottom with 2 tbs. of olive oil.

3. Put sea salt on both sides of red snapper and place in pan.

4. Brush the remaining tbs. of olive oil on top of the red snapper.

5. Pour white wine into pan.

6.  Bake in oven for 15 minutes. Remove from oven.

7. Put sun dried tomatoes and chick peas on top of red snapper.

8. Return red snapper to the oven for another 5 minutes.  *Cooking time depends on thickness of fish. Check fish occasionally while baking.

Serve hot.

 

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Ingredients:

1 lb. Tri-Color Pasta

2 cloves garlic (chopped)

4 tbs. olive oil

1/2 lb. broccoli (cut into pieces)

1 cup of sun dried tomatoes (in olive oil)

1/4 cup red onion (chopped) *optional

1 tsp. sea salt

1/2 tsp. black pepper

1/4 cup grated parmesan cheese

Directions:

1. In a pot of boiling water, boil broccoli for 5 minutes and drain well. Set to the side.

2. Begin to boil pasta to desired taste.

3. In a large skillet, add olive and garlic. Brown for a minute and add broccoli, red onion and sun dried tomatoes. Stir together. Cook for 5 minutes. Sprinkle with salt and pepper.

4. Drain pasta well.

5. In a large bowl, put pasta and broccoli mixture on top. Put parmesan cheese on top. Stir together and serve.