• Home
  • About
  • Recipes
  • Books
  • Contact

June 7, 2015

Burst tomatoes with fresh herbs {vegan, gluten-free}

Burst tomatoes with fresh herbs: so easy and so versatile!

K-I-S-S. Keep it simple, stupid. Have you heard that before? It's a design principle, originally created by the US Navy, that emphasizes simple solutions over the more complex. In cooking, keeping it simple means letting ingredients speak for themselves. A recipe with 25 ingredients isn't necessarily better than one with three ingredients, if those three work together and enhance each other. I could have called this recipe KISS tomatoes. I could have added more ingredients (garlic, cheese, dried oregano, onion, bell peppers, etc. etc. etc.), but really, all that needed to be there were the tomatoes and a few fresh herbs. We enjoyed these burst tomatoes as a dip for some toasted bread and, later in the day, as a sauce for penne pasta with just a sprinkling of parmesan cheese. If we'd had any left (None. Demolished.), bruschetta would have been on the menu, too. For the tomatoes, I used a box from the grocery store; they're out of season here in New England, but for this dish, they were just fine, as were the fresh herbs I bought at the market. In the summer, garden-fresh tomatoes and herbs will make this recipe sing.

Continue reading "Burst tomatoes with fresh herbs {vegan, gluten-free}" »

March 11, 2015

Crazy mixed-up red enchilada sauce

There's nothing traditional about this easy homemade enchilada sauce!

As I organized the pantry shelves in my new kitchen, grouping all of the tomato-related products together -- canned chopped tomatoes, tomato paste, Ro*Tel -- I realized I didn't have any cans of enchilada sauce, which is pretty much a fixture in my perfect pantry (and which isn't usually made with tomato, but that's where I'd look for it). However, I did discover a bunch of ingredients I thought would make a perfect, if not perfectly traditional, sauce for enchiladas, and I tossed them a pot. The result was this rich sauce with just a hint of cilantro from a jar of storebought sofrito (you'll find it in the Latino foods aisle). Depending on the filling I use in my enchiladas, I might stir in a teaspoon of adobo sauce (from a can of chipotle peppers with adobo), to add some smokiness to the sauce. If you like your enchilada sauce thinner, just add a few teaspoons of water. I prefer mine with a bit of body. It's an easy recipe to double, and you'll want to stash some sauce in the freezer for burritos, flautas, soup, beans, pasta, meatloaf, or just about any type of enchilada you can dream up. A jar of homemade enchilada sauce makes a great hostess gift, too.

Continue reading "Crazy mixed-up red enchilada sauce" »

November 12, 2014

Creamy mushroom gravy {vegetarian, gluten-free}

Creamy mushroom gravy, #vegetarian and #glutenfree.

Uh-oh. You just found out a couple of vegetarians are coming for Thanksgiving dinner. Thanksgiving, the most turkey-centric holiday of the year. Do not be afraid; you really can provide your non-meat-eating guests with the same great holiday experience as the carnivores. After all, Thanksgiving is about the side dishes: mashed potatoes and gravy, stuffing, green beans, cranberry sauce. And all of those are basically meatless, except the gravy. Here's a great vegetarian alternative, one I always serve in addition to traditional turkey gravy. A mix of wild mushrooms gives this gravy the "meaty" richness of turkey drippings; cream and a cornstarch slurry add the requisite viscosity to slither over mounds of mashed potatoes and stuffing. Make this a few days ahead, and store in the refrigerator in a tightly-closed container. Reheat before serving, and season as needed with salt and pepper. (For more vegetarian-friendly holiday recipes, including main dishes that everyone will enjoy, check out my e-cookbook, Meatless Holidays.)

Continue reading "Creamy mushroom gravy {vegetarian, gluten-free}" »

September 10, 2014

Tex-Mex taco sauce {gluten-free}

Tex-Mex taco sauce fills a tortilla.

When I went off to college and had to cook for myself, I made lots and lots of spaghetti with red sauce. One of the few things I knew how to cook, it would feed a crowd, and leftovers went right into the freezer. Maybe there was something meditative about stirring the sauce pot, or maybe I was avoiding doing my homework, or maybe both. All these (many) years later, I prepare spaghetti sauce basically the same way, and this Tex-Mex taco sauce is a peppy riff on that sauce I used to make in my college dorm. You can spice this up or down, by playing with the canned green chiles and chili pepper proportions, but don't leave out all of the hot pepper ingredients. After all, it wouldn't be Tex-Mex without a little something to make you kick up your heels. Cook the full amount of the recipe, and freeze it in smaller portions for tacos, quesadillas, burritos or Sloppy Joes.

Continue reading "Tex-Mex taco sauce {gluten-free}" »

July 9, 2014

Shakshuka: eggs in fiery tomato sauce {vegetarian, gluten-free}

Shakshuka, a Tunisian-Israeli dish of eggs poached in a fiery tomato sauce.

My recipe for this popular Tunisian-Israeli vegetarian dish of eggs poached in a spicy tomato and bell pepper sauce is the second-best shakshuka I've ever tasted. The best, the very best, my husband Ted, cousin Martin and I practically inhaled at breakfast at The Gingerbread in Nuevo Arenal, Costa Rica, where Eyal Ben-Menachem, the Israeli chef-owner, works his magic. (I'm sharing the secret to Eyal's recipe in my new e-cookbook, 25 Tomatoes, which comes out next week.) Even though I'm admitting my shakshuka is second-best, it's really pretty great, and I use ingredients you already have in your pantry. The one requirement is heat, in some form: chile peppers (fresh or canned), chile powder, hot smoked paprika. It's up to you, and your heat tolerance. If you're serving shakshuka for breakfast, as is traditional, you might want the sauce mildly spicy; on those breakfast-for-dinner days, kick the heat up by adding more red pepper flakes, a pinch of cayenne, or even a few shakes of hot sauce. The recipe yields enough sauce for six people; make the whole batch, and keep any leftover in your freezer for a super quick worknight supper or weekend brunch. Serve with slices of toasted crusty bread, for mopping up the sauce.

Continue reading "Shakshuka: eggs in fiery tomato sauce {vegetarian, gluten-free}" »

Welcome to The Perfect Pantry®

  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

Never miss a recipe

My best recipes

Shop here

  • Start your Amazon shopping here, and your purchases help support this site. Thank you.

Beat the drum

My Photo

Find me here too

Syndicated on BlogHer.com
Blog powered by Typepad