Extra tomato Bolognese

Slow-Cooked Garden Tomato Bolognese

Makes: 8–10 servings (about 9 cups)
Active time: 45 minutes
Cook time: 3½–4½ hours

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Ingredients

Soffritto

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion (about 12 oz), finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 tsp kosher salt

Meat

• 1 lb (450 g) ground beef (85–90% lean)
• ½ lb (225 g) ground pork or mild Italian sausage (casings removed)

Flavorings

• 5 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry white wine (Pinot Grigio, Sauvignon Blanc, etc.)
• 1 cup whole milk
• 2 bay leaves
• 1 Parmesan rind (optional, but highly recommended)
• Freshly ground black pepper

Tomatoes

• 5 lb ripe Celebrity tomatoes (about 10–12 medium tomatoes)
• Remove the cores.
• Roughly chop into 1-inch pieces.
• Do not peel them.

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Instructions

Step 1 – Build the soffritto

Heat the olive oil and butter in a large Dutch oven over medium-low heat.

Add the onion, carrots, celery, and 1 teaspoon kosher salt.

Cook gently for 18–20 minutes, stirring occasionally.

The vegetables should become soft and sweet without browning.

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Step 2 – Brown the meat

Increase the heat to medium.

Add the beef and pork.

Break the meat into small pieces with a wooden spoon.

Cook until no pink remains and some browned bits develop, about 10–12 minutes.

If there's an excessive amount of fat, spoon off a little, but leave a few tablespoons for flavor.

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Step 3 – Tomato paste and garlic

Add the garlic.

Cook for 30 seconds.

Stir in the tomato paste.

Cook another 2–3 minutes, stirring constantly, until it darkens to a rusty brick-red color.

This caramelization adds a lot of depth.

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Step 4 – Deglaze with wine

Pour in the white wine.

Scrape up any browned bits from the bottom of the pot.

Cook until almost all the liquid has evaporated, about 5–8 minutes.

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Step 5 – Add the milk

Pour in the milk.

Simmer gently until it is almost completely absorbed.

This usually takes 10–15 minutes.

The milk softens the acidity of the tomatoes and gives the finished sauce its characteristic richness.

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Step 6 – Add the tomatoes

Stir in:

• Chopped tomatoes
• Bay leaves
• Parmesan rind (if using)
• Several grinds of black pepper

The pot will look very watery.

That's exactly what you want.

Fresh tomatoes release a lot of liquid.

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Step 7 – Slow simmer

Bring just to a gentle bubble.

Reduce the heat to the lowest setting.

Cook uncovered for 3½–4½ hours.

Stir every 20–30 minutes, scraping the bottom of the pot.

The transformation is gradual:

• First hour: watery
• Second hour: tomatoes collapse
• Third hour: sauce thickens noticeably
• Fourth hour: rich, glossy, deeply flavored

If it thickens too quickly, add ¼–½ cup water.

If it's still loose after 4 hours, simply keep cooking.

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Step 8 – Finish

Remove the bay leaves and Parmesan rind.

Taste.

Add salt until the flavors pop (usually another 1–2 teaspoons kosher salt, depending on your tomatoes and cheese).

Finish with freshly ground black pepper.

If the tomato skins are still more noticeable than you'd like, use an immersion blender for 2–3 quick pulses—just enough to break them up while leaving plenty of texture. I don't usually find this necessary with Celebrity tomatoes after a long simmer.

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Serving

Toss with:

• Tagliatelle (traditional)
• Pappardelle
• Fettuccine
• Rigatoni
• Pappardelle

Serve with:

• Freshly grated Parmigiano-Reggiano
• Chopped parsley
• Crusty bread
• A simple green salad

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Freezing

Let the sauce cool completely.

Freeze in:

• 2-cup containers (2–3 servings)
• Quart freezer bags laid flat

Keeps well for 4–6 months.

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Notes for Celebrity Tomatoes

• Because Celebrity tomatoes are juicier than paste tomatoes, don't seed them—the juice contributes a lot of flavor.
• If your tomatoes are exceptionally ripe and sweet, you probably won't need any sugar.
• If they taste a little sharp after cooking (which can happen early in the season), stir in 1 teaspoon of butter at the end rather than adding sugar. It rounds out the acidity without making the sauce taste sweet.

Optional upgrade: Roast half the tomatoes

If you don't mind an extra step, roast half of the chopped tomatoes on a sheet pan at 425°F (220°C) with a drizzle of olive oil for about 40 minutes, until they have browned edges. Add the roasted tomatoes along with the remaining fresh ones in Step 6.

This gives you the best of both worlds: the fresh brightness of garden tomatoes and the deeper, almost canned-tomato richness that develops from roasting. It's my favorite version when using abundant summer tomatoes.

Zareen's Kofta Saalan (Spicy Meatball Curry)

 Kofta Saalan (Spicy Meatball Curry)
Succulent, spicy meatballs in a rich, flavorful sauce, made with ground beef, chicken, or lamb. Great with plain rice, matar pulao, roti, or naan.

INGREDIENTS
• 1 pounds 85-percent lean ground beef
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 2 teaspoons salt
• 1 teaspoons cayenne red chili powder
• 1 teaspoons garam masala
• 2 white bread slices
• 1 medium onion, thinly sliced
• 0.3 cups oil
• 0.3 cups yogurt
• 1.5 tablespoons tomato paste
• 1 tablespoons ground coriander
• 1 teaspoons ginger paste
• 1 teaspoons garlic paste
• 1 teaspoons cayenne red chili powder
• 0.5 teaspoons turmeric
• 1 teaspoons garam masala
• 3 cups water for sauce

STEPS
1. Combine meatball ingredients: In a large bowl, add 1 pounds 85-percent lean ground beef, 2 teaspoons ginger paste, 2 teaspoons garlic paste, 2 teaspoons salt, 1 teaspoons cayenne red chili powder, and 1 teaspoons garam masala — everything except the bread.
2. Soften the bread: Soak 2 white bread slices in a bowl of water to soften. Squeeze the water out by hand and crumble the bread onto the meatball ingredients.
3. Mix the meatballs: Mix all the meatball ingredients thoroughly together by hand or in a food processor.
4. Shape the meatballs: Take small portions of the seasoned meat (1.5 to 2 ounces) and shape into 2-inch balls, about the size of golf balls. Set aside. Note: wetting your hands or greasing them with oil can make the shaping process easier.
5. Fry the onion: In a Dutch oven, fry 1 medium onion, thinly sliced in 0.3 cups oil over medium heat until golden brown.
6. Remove onion: Take out the fried onion and leave the oil in the Dutch oven for later use.
7. Blend the sauce base: In a blender, combine 0.3 cups yogurt, 1.5 tablespoons tomato paste, 1 tablespoons ground coriander, 1 teaspoons ginger paste, 1 teaspoons garlic paste, 1 teaspoons cayenne red chili powder, 0.5 teaspoons turmeric, 1 teaspoons garam masala, and the fried onions (not the oil). Blend until smooth, adding up to 3 tablespoons of water if needed to form a smooth paste.
8. Cook the bhunna (masala base): In the same Dutch oven used to fry the onion, using the same oil, add the blended mixture and cook on low-medium heat, stirring frequently, until the oil separates.
9. Add water and boil: Add 3 cups water for sauce, increase the heat, and bring to a boil.
10. Add the meatballs: Once the sauce is boiling, reduce the heat to medium and carefully slide in the meatballs with the help of a spoon.
11. Cover and cook: Cover and cook on medium-low until the meatballs are cooked through. Stir gently as needed, taking care not to break the meatballs.
12. Simmer to finish: Reduce the heat to a simmer and cook on low until the sauce reaches your desired consistency.

NOTES
Pro tip: After mixing the meat, do a taste test by pan-frying a mini meatball. Adjust the spices to your taste before shaping the rest of the meatballs.

Source: Zareen's Pakistani Kitchen, p. 122. Makes 4 to 5 servings.

Smitten classic channa

 Creamy Tomato Chickpea Masala
A tomato-forward, lightly creamy take on makhani chole (butter chickpeas), inspired by chicken curry, chana masala, and dal makhani.

INGREDIENTS
• 3 tablespoons neutral oil, butter, or ghee (45 grams)
• 1 large yellow onion, minced
• 2 inch piece ginger, peeled and minced or grated
• 2 garlic cloves, minced or grated
• 1 teaspoons kosher salt (plus more to taste)
• 1 teaspoons ground cumin
• 1 teaspoons ground turmeric
• 0.5 teaspoons garam masala
• 1 teaspoons ground coriander
• 0.5 teaspoons ground cayenne or mild chili powder (up to 1 tsp)
• 2 tablespoons tomato paste (35 grams)
• 410 grams diced or crushed tomatoes (one 14.5-oz can, or 1¾ cups fresh small-diced tomatoes)
• 1.3 cups water
• 440 grams cooked chickpeas, drained and rinsed (two 15.5-oz cans, or 3½ cups)
• 2 tablespoons heavy cream (30 grams), up to 4 tbsp (60 grams)
• 1 handful roughly chopped fresh parsley or cilantro (optional)
• 1 rice, for serving

STEPS
1. Cook the onion: In a medium-large (3-quart) heavy pan with a lid, heat 3 tablespoons neutral oil, butter, or ghee (45 grams) over medium-high heat. Once hot, add 1 large yellow onion, minced and cook for 5 to 7 minutes, until the onion is browned at the edges.
2. Add aromatics and spices: Add 2 inch piece ginger, peeled and minced or grated and 2 garlic cloves, minced or grated and cook for 1 minute more. Add 1 teaspoons kosher salt (plus more to taste), 1 teaspoons ground cumin, 1 teaspoons ground turmeric, 0.5 teaspoons garam masala, 1 teaspoons ground coriander, and 0.5 teaspoons ground cayenne or mild chili powder (up to 1 tsp) to taste, and cook for 2 minutes.
3. Cook the tomato paste: Add 2 tablespoons tomato paste (35 grams) and cook, stirring, until it is one shade darker, 1 to 2 minutes.
4. Add tomatoes and simmer: Add 410 grams diced or crushed tomatoes (one 14.5-oz can, or 1¾ cups fresh small-diced tomatoes), stirring up any stuck bits, and season with another 1½ teaspoons salt. Bring to a simmer, stirring. Cook the tomatoes until they begin to break down and look saucy, mashing them a bit with your spoon if needed — this takes 4 to 8 minutes (fresh tomatoes cook down faster).
5. Add water and simmer: Add 1.3 cups water, stir to combine, and reduce the heat to the lowest simmer. Cover and cook for 5 minutes.
6. Add chickpeas: Add 440 grams cooked chickpeas, drained and rinsed (two 15.5-oz cans, or 3½ cups) and cook, covered, for another 10 minutes, until they have slightly softened. If the mixture looks dry or thick, add more water to loosen. Taste and adjust the seasoning if needed.
7. Finish with cream: Remove from the heat and stir in 2 tablespoons heavy cream (30 grams), up to 4 tbsp (60 grams) (start with 2 tablespoons, then gaze at the color and decide if you're in more of a red, orange, or pink mood — add the rest if so). Finish with 1 handful roughly chopped fresh parsley or cilantro (optional), if using, and serve with 1 rice, for serving.

NOTES
Toasted paneer or halloumi "croutons": Cut an 8-ounce package of paneer or halloumi into 1-inch pieces. In a large nonstick skillet, heat 1 tablespoon neutral oil over medium heat. Cook the cheese until golden underneath, then flip and lightly brown the second side. Add to the pot right before serving — the warmth will keep them soft.

Chickpea/cauliflower variation: If you'd like to add cauliflower, reduce the chickpeas to one 15.5-oz can and the water to 1 cup, then add 3 cups cauliflower chopped into ½-to-1-inch pieces (about 1 pound, from half a large head). Add the cauliflower along with the water and give it 10 minutes to begin softening before adding the chickpeas. The dish is done when the cauliflower reaches your desired tenderness.

Yellow Squash Tiny Loaf recipes

These recipes make 1 standard loaf pan or 9 cavities in my 18 cavity tiny loaf pan. We're making these to use up the extreme amounts of yellow squash coming from our summer garden.

Chocolate Chip Yellow Squash Loaves

Ingredients

• 2 cups (250 g) grated yellow squash (don't peel it)
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 2 eggs
• ½ cup neutral oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla
• ¾ cup mini chocolate chips (plus extra for topping)
• ¾ cup pecans or walnuts

Instructions

1. Heat oven to 350°F (175°C). Grease mini loaf pans.
2. Grate the squash and lightly squeeze it with a towel. It should still be moist, just not dripping.
3. Whisk together flour, baking soda, baking powder, cinnamon, and salt.
4. In another bowl, whisk eggs, oil, sugars, and vanilla.
5. Stir wet into dry just until combined.
6. Fold in squash, chocolate chips, and nuts.
7. Divide among pans (about ⅔ full) and sprinkle extra chips on top.
8. Bake ~20 minutes
9. Cool 10 minutes before removing from pans.

Lemon Poppyseed Yellow Squash Loaves

Ingredients

• 2 cups (250g) grated yellow squash
• 2 cups (250g) flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• Zest of 2 lemons
• 2 Tbsp fresh lemon juice
• 2 eggs
• ½ cup neutral oil
• ¾ cup sugar
• 1 tsp vanilla
• 2 Tbsp poppyseeds

Lemon Glaze (optional)

• 1 cup powdered sugar
• 2–3 Tbsp fresh lemon juice
• Optional: a little extra zest

Instructions

1. Heat oven to 350°F.
2. Lightly squeeze excess moisture from squash.
3. Combine flour, baking powder, salt, and lemon zest.
4. Whisk eggs, sugar, oil, vanilla, and lemon juice.
5. Fold wet into dry, then stir in squash.
6. Fill mini loaf pans about ⅔ full.
7. Bake ~20 min.
8. Cool completely, then drizzle with the lemon glaze.

Double Chocolate Yellow Squash Bread

Ingredients

Dry

• 1½ cups (190 g) all-purpose flour
• ½ cup (45 g) cocoa
• 1-2 tsp instant espresso
• 1/4 tsp cinnamon
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp kosher salt
• 1 tsp espresso powder (optional but highly recommended)

Wet

• 2 eggs
• ½ cup neutral oil
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla
• 2 cups grated squash, lightly squeezed
• 1 cup mini chocolate chips
• Optional: ½ cup toasted chopped pecans

Bake

350°F

• Standard loaf: 50–60 minutes
• Tiny loaves: about 20–24 minutes

Morning Glory Squash Bread

Ingredients

Dry

• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ½ tsp kosher salt

Wet

• 2 eggs
• ½ cup neutral oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla
• 2 cups grated squash, lightly squeezed
• ½ cup golden raisins
• ¾ cup toasted chopped pecans or walnuts
• Zest of 1 orange

Aji amarillo peruvian chicken thighs

 

Original recipe:  https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe

adapted to use chicken thighs 

Peruvian-Style Grilled Chicken Thighs with Green Sauce

Chicken

Ingredients

• 8 bone-in, skin-on chicken thighs, about 3½ to 4 lb total
• 4 tsp Diamond Crystal kosher salt
  • or about 2½ tsp Morton kosher salt
• 2 Tbsp ground cumin
• 2 Tbsp paprika
• 1 tsp freshly ground black pepper
• 3 medium garlic cloves, minced or grated
• 2 Tbsp white vinegar
• 2 Tbsp neutral oil or olive oil

Green Sauce

Ingredients

• 3 jalapeños, roughly chopped
  • remove seeds/ribs for milder sauce
• 1 cup fresh cilantro leaves and tender stems
• 2 medium garlic cloves
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 Tbsp ají amarillo paste, optional but great
• 2 tsp fresh lime juice
• 1 tsp white vinegar
• 2 Tbsp olive oil
• Salt and pepper, to taste

Make the chicken

1. Mix the rub.
   In a bowl, combine the salt, cumin, paprika, black pepper, garlic, vinegar, and oil into a loose paste.
2. Season the thighs.
   Pat the thighs dry. Rub the seasoning paste all over the chicken, working some under the skin where you can. Use all of the rub.
3. Rest before grilling.
   Refrigerate for at least 1 hour, or up to overnight. For best skin, place the thighs on a rack set over a sheet pan and leave them uncovered in the fridge.
4. Make the sauce.
   Blend the jalapeños, cilantro, garlic, mayonnaise, sour cream, ají amarillo paste, lime juice, and vinegar until smooth. With the blender running, drizzle in the olive oil. Season with salt and pepper. Refrigerate until serving. The sauce may seem loose at first and will thicken as it sits.
5. Set up the grill.
   Prepare a two-zone grill: one side medium-high/direct heat, the other side indirect heat. Clean and oil the grates.
6. Cook indirect first.
   Place the thighs skin-side up on the indirect side. Cover and cook until the thickest part of the thighs reaches about 165–175°F, usually 25–35 minutes, depending on size and grill temperature.
7. Crisp the skin.
   Move the thighs to direct heat, skin-side down, and grill until the skin is browned, lightly charred, and crisp. This usually takes 3–6 minutes. Watch closely because the paprika and garlic can scorch.
8. Finish to ideal thigh texture.
   Thighs are safe at 165°F, but they are often better around 175–185°F, where they become more tender. Pull them when they are in that range and the skin looks good.
9. Rest and serve.
   Rest the chicken for 5–10 minutes. Serve with the green sauce on the side.

Suggested sides

A great plate would be: cilantro-lime rice, grilled corn, and avocado-tomato salad. Roasted sweet potato wedges or black beans would also fit really well.

Chermoula grilled salmon with green bean

 This was a great meal!

Used TJ's skin on BBQ cut salmon.

Charmoula recipe (can be doubled if more fish) 

 Blend in the tiny food processor:

• 1/2 cup packed cilantro leaves
• 1/2 cup packed flat-leaf parsley
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp sweet paprika
• 1/4 tsp cayenne (optional)
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• 1/4 cup extra virgin olive oil
• 1/2 tsp kosher salt
• Fresh black pepper

Optional additions:

• ½ tsp turmeric for earthiness
• 1 tsp preserved lemon, finely minced (excellent if you can find it)
• ½ tsp ground ginger

I lightly seasoned the fish with salt.  Then put most of the chermoula on top and marinated for 30-60 min.  Right before I grilled I spread mayo on the skin side (which wasn't marinated).

I'd put the fish and green beans in at about the same time.  Grill at 450.  Flip the fish at 4 min.  Check at 8 min.  If need be, grill 1 more min on the other two sides. 

For the green beans:

Chop a bunch of green beans into 1-2" long pieces.  Toss in olive oil (not too much!  maybe 1/2 Tbsp) and salt and pepper.  Grill in grill basket at 450 for about 8 minutes (not longer!).  Meanwhile, inside, toast slivered almonds.  Toss all together when done.  Squeeze lemon on top.

 

Creamy Yellow Squash Soup (GPT) - Use up the summer squash

 

Creamy Yellow Squash Soup

Serves 4–6

Ingredients

• 2 Tbsp butter or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 pounds yellow squash, sliced (about 5–6 medium squash)
• 1 medium potato, peeled and diced (for body)
• 4 cups chicken or vegetable broth
• ½ tsp dried thyme
• Salt and pepper
• ½ cup heavy cream or half-and-half
• Optional: ¼ cup grated Parmesan
• Optional garnish: chives, croutons

Instructions

1. Cook onion in butter until soft (about 5–7 minutes).
2. Add garlic for 30 seconds.
3. Add squash, potato, broth, thyme, 1 tsp salt, and pepper.
4. Simmer 20 minutes until everything is very tender.
5. Blend until completely smooth with an immersion blender or countertop blender.
6. Stir in cream and Parmesan, if using.
7. Taste and adjust seasoning. If it's too thick, add more broth.

Serve with crusty bread or grilled cheese.

Variations

• Add a handful of fresh basil before blending.
• Stir in shredded cheddar instead of Parmesan.
• Finish with a squeeze of lemon for a brighter summer flavor.