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ODE TO THE TOMATO

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Bella notte

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I have the simplest of the simple for you....an Italian dish at its very best, making everyone wonder what all is in it even though a myriad of just a very few ingredients is all it takes. I crave it every so often....especially in the early fall. I even craved it when I was going through morning sickness and nothing else sounded good at ALL. (Man, it HAS to be good.) No formal introductions this time. Just a pure and simple, healthy, delicious entree. So easy, you'll feel guilty afterwards for the little bit of time you spent on it. Cappellini Pomodoro (inspired by my favorite dish at Olive Garden) 2 cloves garlic, minced (or more to taste) 2 pounds plum tomatoes, seeded and diced (or 1 lb. fresh tomatoes, and 1 (28 oz.) can petite diced tomatoes, drained slightly) 1 ounce fresh basil leaves, minced 1/2 t. salt 1/3 cup extra-virgin olive oil 3 ounces Parmesan cheese 12 ounces dry angel hair pasta, cooked 1/4 teaspoon pepper Heat olive oil and add garlic. Cook until garlic turns ...
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Brunch time....the incredible, edible egg

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I decided to delve into the tradition of serving brunch on Sunday instead of lunch. Though it was still served at lunchtime or a little later, it was a nice break to have breakfast foods in the middle of the day. I found this nifty little recipe on Cooking Light . I never turn down an opportunity to use my cast iron skillet. I served this omelet with grits and whole-wheat biscuits with blackberry jam.....Mmmm.... And....don't let the title dissuade you; it tastes like an omelet, but the ease of cooking is much more like a frittata. Enjoy. Ham and Potato Omelet 1/4 cup 1% low-fat milk 1/2 teaspoon salt 1/4 teaspoon black pepper 4 large egg whites 3 large eggs 1 tablespoon vegetable oil 4 cups packaged frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien) 1 cup chopped 33%-less-sodium ham Preheat oven to 450°. Combine first 5 ingredients, stirring with a whisk. Heat oil in a large cast-iron skillet over medium-high heat. Add potatoes...
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