Tri Colour “Pasta” and Chicken Meatballs

I have been cutting down a lot on pasta and breads lately.  I won’t eliminate them, but I don’t indulge as much as I used to. Here is a great recipe from Food and Drink Magazine that replaces the pasta with veggies.  I don’t have a spiralizer so I just cut them up as fine as I could and it worked well.  The homemade sauce was really nice but if you are short of time you could replace it with your favourite canned variety.

TOMATO SAUCE
2 tbsp (30 mL) olive oil
4 garlic cloves, minced
2 cans (each 794 g) plum tomatoes, drained and chopped
½ cup (125 mL) dry red wine
1 tsp (5 mL) dried oregano
2 bay leaves
1 tsp (5 mL) sugar
½ tsp (2 mL) salt
½ tsp (2 mL) red pepper flakes

CHICKEN MEATBALLS
1 tbsp (15 mL) olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 lb (500 g) lean ground chicken
½ cup (125 mL) bread crumbs
Pinch of chili flakes
1 egg, beaten
½ tsp (2 mL) salt
Fresh cracked pepper to taste

TRI-COLOUR “NOODLES”
2 large carrots
2 large Yukon gold potatoes
1 broccoli stem (reserve florets for a steamed vegetable side dish)
2 tbsp (30 mL) olive oil

GARNISH
¼ cup (60 mL) fresh basil leaves, shredded
¼ cup (60 mL) freshly grated Parmesan

1. For tomato sauce, in a medium saucepan over medium-low heat, add the oil and garlic and sauté for 2 minutes, making sure garlic doesn’t burn. Add remaining ingredients and simmer over medium-low heat for an hour, uncovered, stirring every so often. Taste and adjust seasoning if need be. Purée with an immersion blender if a smoother sauce is desired.

2. Preheat oven to 350°F (180°C).

3. For meatballs, in a small pan, heat olive oil and cook finely chopped onion and garlic until soft and translucent. Tip into a bowl and cool. Meanwhile, mix together ground chicken with bread crumbs, chili flakes, egg, salt and pepper. Add cooled onion-garlic mixture. Wet hands and form mixture into 14 to 16 meatballs. Line a baking sheet with parchment paper and evenly space meatballs on sheet. Bake in preheated oven for 20 minutes or until fully cooked.

4. Wash and peel carrots, potato and broccoli stem and trim all ends to make flat. Place onto the spiralizer glider, making sure the centre of the vegetable is aligned with the circular centre blade. Push the glider towards the front blades as you turn the handle and watch as your spiralized veggies materialize. Keep a bowl nearby to collect “noodles” and clean out the pulp and cores as you go. Toss spiralized vegetables with 2 tbsp (30 mL) olive oil.

5. In a large skillet over medium heat, cook vegetables in several batches until tender, about 5 to 7 minutes. Toss with sauce in pan. Serve with meatballs and top with shredded basil and Parmesan.

Serves 4 to 6

Tiny Tomato Cobbler with Cheese and Chives

Another fabulous creation from Food and Drink Spring 2016.  Lots of flavour here!

FILLING
6 cups roma grape, cheery, grape or other tiny tomatoes
1 large leek, cleaned and sliced or 1/2 sweet onion, sliced
2 large garlic cloves, minced
2 tbsp olive oil
2 tbsp all purpose flour
1/2 tsp salt
1/4 tsp hot chili flakes
Several grindings of black pepper

TOPPING
1/3 cup quick cooking oats
1/2 cup 35% whipping cream
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
Pinch of freshly ground black pepper
3 tbsp butter, softened
1/3 cup grated cheddar cheese
2 tbsp snipped chives or finely sliced green onions
1 to 2 tbsp finely grated Parmesan or Asiago Cheese

1. Preheat oven to 425F.  Place rack below oven centre
2. Cut about half of tomatoes in half lengthwise; leave smaller ones whole
3. Saute leeks and garlic in olive oil over medium heat for 5 minutes.  Mix flour with salt, chili flakes and pepper; add to leeks.  Cook 1 minute while stirring.
4. Add tomatoes, including any juice; stir rapidly to mix well.  Turn into an 8 inch square baking dish or similar size gratin dish.
5. Soak oats with cream briefly in a mixing bowl.  Combine flour, baking powder, salt and pepper; using hands work in butter.  Mix in cheddar cheese and chives.
6. Stir in flour mixture into soaked oats until all is wet.  Drop by 6 small, slightly flattened spoonfuls over tomatoes; top with pinches of Parmesan.
7. Bake for 25 to 30 minutes or until topping is golden brown and tomatoes are bubbling.  Serve hot, ladling juices as well as tomatoes and topping into each dish.  Garnish with additional chives, including flowers if available.

Roasted Tomato and Garlic Soup

A nicely flavoured soup great for the fall and winter.  From Readers Digest 2013.

8 plum tomatoes, halved

6 cloves garlic, peeled

Salt and pepper to taste

3 tbsp unsalted butter, divided

1/2 sweet onion, chopped

2 tbsp fresh rosemary, chopped

4 cups low sodium vegetable broth

1 tbsp spelt flour

1. Preheat oven to 400F.  In a medium bowl, toss tomatoes and whole cloves of garlic with olive oil, then add salt and pepper to taste.  Transfer into a large baking dish.  Roast tomatoes for 45 minutes, stirring occasionally.  Remove dish from the oven and let cool for a few minutes.
2. Melt 2 tbsp of the butter in a large saucepan over medium heat  Add the onion and rosemary and saute until onion is translucent.  Add broth and roasted tomatoes and garlic.  Simmer uncovered for about 20 minutes, stirring occasionally.
3. Working in batches, transfer soup to a blender and puree.  Return soup to the saucepan set over low heat.  In a small frying pan, melt remaining 1 tbsp of butter over low heat.  Add flour and whisk continuously until blended to make roux.  Add roux to the soup, combine well and season to taste with salt and pepper.  Simmer uncovered for 3 more minutes.  Serve topped with  croutons.

Fettuccine Alfredo with Chicken and Vegetables

A family favourite!  Kids will eat the pasta and chicken…plus a veggie or two and adults enjoy it all.  Based on a recipe from the 2014 Milk Calendar.

2 tbsp butter, divided
2 boneless, skinless chicken breasts, cut into thin strips
2 cloves garlic, minced
1 tbsp dried Sun-dried Tomato and Herbs seasoning
300g fettuccine pasta
1 small onion, diced
5 small mushrooms sliced
1 cup chopped broccoli
2 tbsp all purpose flour
1/2 tsp pepper
2 1/2 cups milk
1/4 cup cream cheese
1 cup shredded Mozzarella cheese
1/3 cup grated Parmesan cheese
1 tomato diced

1. In large skillet, melt 1 tbsp butter over medium high heat; saute chicken, broccoli, garlic and seasoning for about 8 min or until chicken is browned and no longer pink inside.  Transfer to a bowl; set aside.
2. Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 minutes or until al dente.
3. Return skillet to medium high heat; add butter.   Saute onions and mushrooms  over medium high heat for about 5 min or until onions are translucent.  Sprinkle with flour; stir in pepper and cream cheese and cook, stirring for 2 min. or until cream cheese has melted and mixed smoothly with flour and pepper.  Gradually stir in milk; cook, stirring for about 5 min or until creamy, smooth and thickened.  Remove from heat; stir in mozzarella and Parmesan cheese.
4. Drain pasta and return to pot.  Pour in sauce, reserved chicken and tomato and toss to coat.

Bruschetta with Tomatoes and Basil

A simple recipe that works well with most dinners.  Just make sure you use a good quality bun or bread.

Baguette or focaccia bread
3 tablespoons extra virgin olive oil
2 garlic cloves, pushed through a press
2 medium ripe tomatoes, seeded and diced (best you can buy)
1/4 cup fresh basil leaves, cut in slivers
Salt and pepper
Parmesan Cheese (or some mozzarella)

1. Cut bread in half lengthwise and toast in oven until golden.  While bread is toasting, place olive oil and garlic in small microwave safe bowl and cook on high 30 seconds or until garlic is fragrant.
2. Brush garlic oil on bread.  Evenly top toast with tomatoes and basil.  Season to taste with salt and pepper. grate Parmesan over top and broil for 3-5 minutes or until cheese is bubbling.

Scallop Skewers

So easy and very tasty!  From Food and Drink Holiday 2000.

36 thin slices prosciutto
36 fresh scallops
36 cherry tomatoes
36 wooden skewers

DRESSING
1/2 cup olive oil
1/4 cup freshly squeezed lime juice
1/4 cup freshly chopped marjoram
Freshly ground pepper

1. Thread each skewer with a slice of prosciutto, a scallop and a cherry tomato (or double up).  Whisk together ingredients for dressing.  Pour over skewers and refrigerate up to one hour.
2. Preheat oven to 425F.  Place skewers in single layers on baking sheets.  Bake for 8 minutes, turning half way through.

Zucchini Fritters with Roasted Tomatoes

These are a good starter and a nice way to present zucchini.  The Roasted Tomatoes are flavourful and work really well with the fritters.  From Food and Drink Autumn 2010.

Roasted Tomatoes
2 cups grape tomatoes, cut in half lengthwise
2 cloves garlic, minced
1 tbsp olive oil
Salt and freshly ground pepper

Zucchini Fritters
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground pepper
2 eggs
3/4 cup plain yogurt
1 1/2 cups shredded zucchini, approx 1 zucchini
1 tbsp chopped fresh herbs (basil, oregano, tarragon, thyme, parsley and or sage)
Vegetable oil

• For the roasted tomatoes, preheat oven to 400F.
• Line a rimmed baking sheet with parchment paper.  Combine tomatoes, garlic and oil in a bowl and season to taste with salt and pepper.  Place, cut side up on baking sheet.  Roast for about 25 minutes or until browned. Transfer to a bowl and let cool to room temperature.
• For the zucchini fritters, preheat oven to 300F.  Place an ovenproof cooling rack on a large baking sheet and place in the oven.
• Combine flour, baking soda, salt and pepper in a large bowl.  In another bowl, using a fork, whisk together eggs and yogurt.  Stir in zucchini and herbs.  Pour over flour mixture and combine with a fork just until evenly moistened.
• Heat a large nonstick skillet over medium heat.  Pour in a thin layer of oil an swirl to coat pan.  Drop a heaping tbsp of batter for each fritter into pan, being careful not to crowd the pan, and flatten slightly.  Cook for about 3 minutes or until dry around the edges and bottoms are browned.  Flip over and cooked through.  Transfer to rack in the oven.  Repeat with remaining batter, adding more oil and adjusting the heat as necessary between batches.
• Top hot fritters with roasted tomatoes and place on a serving platter.

Mustard Mint Grilled Chicken with Tomato Dressing

You just can't beat grilled Chicken…hopefully old man winter will go away soon so BBQing is more fun.  This is  a great recipe from Food & Drink 2011

1/3 cup roughly chopped lime (skin on)
1/4 cup mustard
1 cup mint, basil or coriander leaves
2 large cloves garlic, peeled
1 tbsp soy sauce
1/4 cup vegetable oil
Salt and freshly ground pepper
6 boneless chicken breasts, skin on

Tomato Dressing
1/2 cup chopped tomato
1/4 cup lemon juice
1 tsp sugar
1/2 cup olive oil

Garnish
1 head Boston Lettuce
2 Vidalia or other sweet onions, thinly sliced
1 English cucumber, thinly sliced
1/4 cup + 2 tbsp slivered mint

1. Place lime, mustard, mint, garlic, soy sauce and oil in a food processor and process until slightly chunky.  Season well with salt and pepper.  Place chicken in a large bowl and toss with marinade.  Cover and let marinate for 30 minutes at room temperature or refrigerate for up to 24 hours.
2. Place tomato, lemon juice, sugar and oil in a food processor or mini chop (or blender).  Process until smooth.  Season with salt and pepper to taste.
3. Prepare a serving platter by lining it with Boston lettuce.  Scatter onions, cucumber and 1/4 cup mint over lettuce.  Pour over half of dressing.
4. Preheat grill to medium.
5. Remove chicken from marinade and season with salt and pepper.  Place on grill, skin side down, close lid and grill for 5 minutes, then turn chicken over and grill another 8 to 10 minutes or until juices run clear.
6. Place chicken on a board and slice into thick slices or leave whole.  Add to platter and sprinkle everything with remaining dressing and 2 tbsp slivered mint.

Falafel Cheeseburgers with Tzatziki

I am a confirmed carnivore, but this recipe could almost make me vegetarian!  A nice change to a regular hamburger with lots of flavour.  Even the kids ate it (although I didn't tell them it was chickpeas)  From Food and Drink 2011

1 can (540ml) chickpeas, rinsed and drained
1/4 cup coarsely chopped fresh coriander leaves
3 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, coarsely chopped
1 tsp ground coriander
1 tsp ground cumin
Generous pinch cayenne
Salt to taste
4 oz (125g) Halloumi cheese thinly sliced (or your favourite cheese)
4 burger buns
1/2 cup tzatziki
4 boston lettuce leaves
Sliced tomato, red onion and/or cucumber

1. Spread chickpeas out on a kitchen towel lined, rimmed baking sheet.  Blot with another towel until very dry.
2. In a food processor (I only have a blender so that is what I use), combine chickpeas, coriander leaves, 1 tbsp olive oil, lemon juice, garlic, coriander, cumin and cayenne.  Pulse until mixture forms a crumbly paste that holds together.  Taste and add a little salt and more cayenne if necessary.   Pulse again to combine.
3. Form mixture into 4 even sized patties, about 1/2 inch thick.  In a large nonstick skillet (I use my cast iron), heat remaining oil over medium heat.  Add burgers and cook for 3 to 4 minutes or until golden brown on the undersides.  Using an egg lifter, carefully turn burgers over.  Top each with halloumi.  Cook for 3 to 4 minutes or until burgers are golden brown and hot throughout, and cheese is starting to melt.
4. Meanwhile, split buns in half and toast until golden brown.  Spread bottom half of each bun with tzatziki.  Top with lettuce, and tomato, onion and/or cucumber.  Place a falafel burger on each bun.  Replace tops of buns and serve at once.

Pan Bagnat

This is a fantastic sandwich which originates from Nice, France.  From Food & Drink 2011

1 cup sweet white onion, very thinly sliced into rings
1/4 cup white wine vinegar
Salt
4 cans (198g each) Tuna in oil, drained
1/3 cup good quality olive oil, plus more for drizzling
1/4 cup capers, drained
1/2 cup fresh basil, coarsely chopped
Freshly ground pepper
2 baguettes
10 leaves Boston Lettuce, washed
12 slices tomato
4 eggs, hard boiled, peeled and sliced
1/2 cup brine cured black olives, coarsely chopped

1. Place in a medium bowl onion, vinegar and sprinkle of salt (I omit the salt).  Stir and let rest 5 minutes. Add tuna, olive oil, capers and basil.  Season generously with salt and pepper.  Stir together while breaking the tuna into small pieces. 
2. Slice baguettes in half lengthwise.  Remove the bread from the inside of the bottom halves of the loaves to form a gully.
3. Place the lettuce on the bottom halves of the loaves.  Place tuna mixture on top of lettuce and then tomato and egg slices on top of tuna.  The tuna mixture may be quite runny.
4. Sprinkle with olives.   Drizzle with olive oil and cover with top of baguette.  Slice each baguette into 4 pieces.

Toscano Mushroom Manicotti with Spinach Bechamel Bake

So just to be different, I changed the Manicotti in this recipe to turkey breast slices :)  It was wonderful!
Here is the recipe as I saw it in Food and Drink Autumn 2010 - but I highly recommend the turkey (smoked if you can).

Tomato Sauce
1 tbsp olive oil
1 cup diced onion
1 tbsp minced garlic
1 can diced tomatoes
1/3 cup tomato paste

Spinach Bechamel
1 tbsp olive oil
1 bag pre-washed spinach
2 cups whole milk (I used 1%)
1 bay leaf
4 tbsp butter
3 tbsp flour
Pinch of nutmeg
Salt and Pepper

Mushroom Filling
2 tbsp butter
1/4 cup diced shallots
1 lb button mushrooms, finely chopped
1 tbsp fresh lemon juice
Salt and Pepper

8 Manicotti tubes
1/4 lb (125g) Monforte Toscano or Italian Pecorino Toscano, 1 cup grated
1 tbsp shaved almonds

1. Heat oil in a medium pot over medium heat.  Add onion and saute until softened, about 3 to 4 minutes.  Add minced garlic and saute another minute.  Add diced tomatoes and tomato paste and simmer over medium high heat for 10 to 12 minutes or until reduced to a thickened sauce that coats the back of a spoon.  Season with salt and pepper to taste.
2. Grease a 9 x 13 inch casserole dish and spread the tomato sauce over the bottom with a spoon.  Set aside.
3. For Spinach bechamel, heat oil in a large frying pan over medium high heat and add the spinach. Saute 3 to 4 minutes or until wilted and soft.  Cool and squeeze out excess liquid.  Roughly chop and set aside.
4. Heat milk in a small saucepan over medium heat until just bubbling.  Add bay leaf and set aside to infuse for 10 minutes.  Remove bay leaf.
5. Melt butter in a medium saucepan over medium heat.  Add the flour and whisk until smooth, about 2 minutes.  Gradually add the warm milk, whisking constantly, and whisk until all lumps are gone.  Simmer until thickened and creamy and coats the back of a spoon, about 7 to 8 minutes.  Remove from heat.  Stir in nutmeg, then spinach until combined.  Season with salt and pepper.  Cover and set aside.
6. Make mushroom filling by melting butter in a large pan over medium high heat.  Add shallots and sweat for 2 to 3 minutes.  Add mushrooms and cook for about 10 minutes or until there is no more liquid draining from the mixture and it is moist but thickened.  Add lemon juice and season well with salt and pepper.  Set aside.
7. Bring a large pot of salted water to a boil and cook manicotti until al dente, about 6 to 8 minutes or as per package directions.  Remove from water and set aside to drain.
8. Preheat oven to 350F.
9. To assemble the dish:  Using a small coffee spoon, stuff each manicotti about 3/4 full with the mushroom filling (if using the turkey slices place in the middle of slice and roll - now you have a meat manicotti).  Place in the casserole dish on top of tomato sauce, all in a row.  Blanket the manicotti with the spinach bechamel.  Sprinkle pasta with the grated Toscano cheese.  Top with the shaved almonds.
10. Bake for 25 to 30 minutes until edges are bubbling; remove from oven.  Adjust rack to top and raise oven temperature to 500F.  Put casserole back in oven for 2 to 3 minutes or until cheese and almonds turn golden (watch closely so it doesn't burn).

Serves 4 to 6

Curried Meatball Bake with Hercule De Charlevoix Cheese

If you can't find this specialty cheese, just use your favourite, something a little milder and smoked works well to balance the curry.

MEATBALLS
250 g ground pork
150 g ground beef
1/3 cup fresh bread crumbs
2 tsp garam masala
1 tbsp chopped coriander stems
1 green chili, deseeded and finely chopped
2 tsp minced garlic
1 tbsp grated lemon rind
1/2 tsp salt
1 tbsp olive oil

THAI CURRY TOMATO Sauce
1 medium red onion, finely sliced
 2 tbsp coriander stems, finely chopped
 2 green chilies, deseeded and finely chopped
2 tbsp ginger, finely diced
 1 tsp minced garlic
2 tsp garam masala
1 tbsp fresh lime juice
1 can diced tomatoes
1/2 cup tomato paste
2 tbsp maple syrup
2 tbsp soy sauce
1/2 cup dried cranberries, or dried cherries

500g rigatoni
210 g Hercule de Charlevoix or Gruyere (2 1/2 cups grated)

GARNISH
1 or 2 tbsp dried cranberries or dried cherries
1 bunch fresh coriander

1. Combine all meatball ingredients (except oil) in a bowl using your hands until well mixed.  Form into small 1 inch balls; you should have approximately 25 meatballs.
2. Heat oil in a wide, deep skillet over medium high heat.  Add meatballs in a single layer, and brown on all sides for about 5 to 6 minutes, turning as necessary, until just cooked through.  They will finish cooking in the oven.  Set aside on paper towel to drain.
3. In the same skillet, drain excess fat, add the onions over medium heat and sweat until soft, about 3 minutes.  Add coriander stems, chilies, ginger, garlic, garam masala and lime juice and cook for about 2 minutes or until ginger is softened.  Add diced tomatoes and tomato paste, bring to a simmer and cook for 5 minutes, stirring occasionally, to meld the flavours.  Add the maple syrup, soy sauce and dried cranberries and simmer 5 moreminutes or until flavours are well combined.  Set aside.
4. Preheat oven to 425F.
5. Cook pasta in boiling, salted water for 8 to 9 minutes until al dente or as package directions.  Drain and return to pot.  Mix pasta and sauce and then stir in the meatballs.  Combine will and then add 1 cup grated cheese.
6. Pour into greased 9 x 13 inch casserole dish and smooth down trying to ensure meatballs are spread evenly throughout.  Top with remaining 1 1/2 cups cheese.  Sprinkle with dried cranberries and bake for 10 to 12 minutes or until top is crisp and cheese is bubbling.  Garnish each serving with a tangle of fresh coriander leaves.

Gnocchi with Rapini, Pancetta and Tomatoes

A wonderful pasta with a comfort food feel.  The addition of Pancetta really makes this dish!

1 bunch rapini
2 0z (60g) thinly sliced pancetta
2 tbsp olive oil
1/4 tsp hot chili flakes
2 cups cherry or grape tomatoes
1 bunch green onions, thinly sliced
2 garlic cloves, minced
generous pinches of salt
1 pkg store bought potato gnocchi
grated Romano or Parmesan Cheese

1. Bring a large pot of salted water to the boil.  Meanwhile, trim and discard tough ends from rapini.  Add rapini to boiling water and cook until just tender, about 5 minutes.  Don't drain water.  Remove rapini using tongs and place in a sieve.  Press the rapini with the back of a large spoon to remove as much water as possible.  Coarsely chop.
2. Thinly slice pancetta into matchstick, size pieces.  In a large frying pan, heat oil over medium heat.  Add pancetta and chili flakes.  Cook just until pancetta starts to crisp, about 3 minutes.  Increase heat to medium-high and add tomatoes, green onions, garlic and salt.  Cook stirring, just until tomatoes begin to burst, about 3 minutes.  Add rapini to pan and stir.  Keep warm while cooking gnocchi.  
3. If no longer boiling, bring rapini water to a boil.  Add gnocchi and cook according to package directions.  Remove about 1/4 cup water before draining and set aside.   Then drain gnocchi.  Add ingredients together.  If it sticks, stir in some reserved water.  Serve with grated cheese.

Banana Pepper and Cilantro Salsa

A great summer salsa!

2 large hot banana peppers or 6 jalapenos
4 to 5 large tomatoes
2 tbsp olive oil
1 tbsp white vinegar
1/4 tsp each of salt and freshly ground black pepper
1/2 cup chopped fresh coriander

Seed and cut peppers into thin julienne strips or finely chop and place in a bowl.  Cut tomatoes in half and squeeze out all seeds and juice.  Chop and add to peppers along with oil, vinegar, salt and pepper.  Stir until evenly coated.  Stir in coriander. Serve right away or refrigerate until ready to serve.

Tomato Pasta Sauce

Simple and quick to make, healthier than the canned stuff!

1 tbsp olive oil
1 each onion and carrot, chopped
1 celery stalk, chopped
1/2 tsp salt
4 cloves garlic, minced
2 cans diced plum tomatoes (28 oz/796 ml)
2 bay leaves
1 1/2 tsp each dried oregano and basil leaves

1. Heat oil in a medium saucepan over medium heat.  Add onion, carrot, celery and salt.  Cook just until tender, about 5 minutes.  Add garlic and stir.
2. Add tomatoes.  Mash with a potato masher to crush them into smaller pieces.  Add bay leaves, oregano and basil.  Bring to a boil, reduce heat and simmer, stirring occasionally, until slightly thickened.

Greek Shrimp with Tomato and Feta

Something a little different than turkey :)

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, finely chopped

pinch hot red pepper flakes

1/2 cup dry white wine, chicken stock or water

1 - 28 oz tin plum tomatoes with juices or 2 lb fresh plum tomatoes peeled and chopped

1 tsp salt (I don’t add this)

1/4 tsp pepper

1 1/2 lbs large shrimp, butterflied but not split (750 g)

125 g Feta cheese, crumbled

3 tbsp pitted small black olives

2 tbsp chopped fresh parsley

1. Heat oil in a large deep skillet.  Add onions and cook gently on medium heat until tender.  If onions start to stick add a few tablespoons water and continue cooking until water evaporates.  Add garlic and hot red pepper flakes and cook a minute longer.  Add wine and cook until it is almost completely evaporated.
2. Add tomatoes, salt and pepper and bring to a boil.  Break tomatoes up with a spoon and cook, on medium heat, stirring often, until thick - 10 to 15 minutes.  Add shrimp and stir to cook well with tomatoes.  Transfer to a 3L baking dish.
3. Sprinkle shrimp with feta and olives.  Bake in a preheated 375F oven for 10 to 15 minutes until shrimp are cooked through.  Sprinkle with parsley.

Fresh Tomato Pasta

This came out of a parenting magazine with the theme of "cooking with kids".  Well on the upside it is simple, tasty and quick.  On the down side my kids won't touch it.  It is a bruschetta style sauce that is great for adult taste buds but I don't think kids will like it much - despite the wagon wheel pasta I chose.

3 large fresh tomatoes, cut into bite sized pieces (about 3 cups)
3 cloves garlic, peeled and smashed
Olive oil
2 tsp red wine vinegar
1/4 tsp salt
1/4 tsp sugar
ground pepper to taste
300 g dry pasta
1 1/2 cups shredded cheddar cheese
grated Parmesan cheese for serving

In a medium bowl, combine tomatoes, garlic, 2 tbsp olive oil, vinegar, salt, sugar and pepper.  Let the mixture marinate (stir once) while you cook the pasta in a large pot of boiling water.

When the pasta is al dente, drain and return to the pot.  Toss with a little olive oil to prevent sticking, then immediately toss with shredded cheddar while the pasta is still hot.  Drain the tomatoes (discarding garlic and marinating liquid) and stir into pasta.  Serve immediately with grated parmesan cheese.