The Food Brie Cooked and Baked

A record of every food cooked or baked in my kitchen in 2010

Archive for the ‘herbs’ Category

108. French bread pizza

leave a comment »

Recipe source: Rachael Ray magazine

Not your traditional red-sauce pizza, these pizzas have ham, Gruyere (or Swiss) and thyme on top of a honey mustard sauce. Pop them in the oven on a yummy slice of French bread, and you have a pretty good meal.

I served these with a salad and honey mustard dressing – the same salad in the recipe.


French bread pizza


mixed greens salad with honey mustard dressing


Written by louise914

December 7, 2010 at 6:49 pm

103. go green chicken sammies

leave a comment »

Recipe source: Rachael Ray magazine

When God created the avocado, He knew what He was doing. It is the perfect texture and has just the right flavor to make any meal better.

BP requested these yummy sandwiches, which I had made once before a couple of years ago.

These sandwiches are fresh tasting with a little bit of a kick from the jalapenos, red onion and pepper jack cheese. Definitely a good, fresh meal to enjoy prior to three days of Thanksgiving lunches and suppers coming up this week!

chicken sandwich

go green chicken sammy

Written by louise914

November 23, 2010 at 10:11 pm

101. penne with chicken and pesto

leave a comment »

Recipe source:

Even though this dish goes together really quickly, it still has that restaurant-quality taste.

I used pesto that I made this summer (using basil from our garden) and froze.


penne with chicken and pesto

Written by louise914

November 7, 2010 at 7:54 pm

Posted in basil, chicken, meat, pasta

Tagged with ,

87. tomato basil soup

leave a comment »

Recipe source:

The other day, BP brought home a bushel basket full of Roma tomatoes from his garden. That is a lot of Romas.

We decided to make tomato soup with them – so that I could eat it for lunch during the winter. BP doesn’t eat tomato soup, at all. But I think he really wanted to use our new food grinder attachment for the KitchenAid stand mixer, so it was a good excuse for him to test it out for the first time.

food grinder and stand mixer

BP likes the new food grinder attachment

As you can see, he was thrilled with the results. Even I was impressed. Put your tomatoes in one end of this little gadget, and out from the other end comes a bowl of nice, smooth juiced tomatoes. The “guts” plop out from a little hole in the side. If we’d have had this when we made our spaghetti sauce, things would have gone much more quickly.

Anyways, I now have eight pints of tomato soup (plus more in freezer bags) waiting in the pantry!

tomato soup

tomato basil soup

Written by louise914

September 2, 2010 at 5:35 pm

Posted in basil, herbs, soup, tomatoes

85. pasta primavera with Italian turkey sausage

leave a comment »

Recipe source:

If you have an abundance of summer garden produce at your disposal, then you really need to make this dish.

I stumbled upon this recipe a few years ago, and I’ve made it every summer since. It’s perfect for when you have a lot of vegetables ready to go in your garden. I generally follow the recipe almost exactly, but you could substitute in whatever vegetables are ripe in your yard.

This time, I found everything I needed in our garden except for the yellow squash, so I doubled the zucchini instead.

Also, the recipe calls for farfalle pasta, but I didn’t have any, so I used a box of rotini I had on the shelf.

pasta primavera

pasta primavera with Italian turkey sausage

Written by louise914

August 26, 2010 at 8:04 pm

84. pork chops with fresh tomato, onion, garlic and feta

leave a comment »

Recipe source:

Mmmmmmm …. feta. BP and I love feta.

And this is the most perfect way to eat pork chops.

Garlic, tomatoes, basil, a little balsamic vinegar – add the feta – and there you have it. Pork chop perfection.

I served the chops with some roasted red potatoes on the side.

pork chops

pork chops with fresh tomato, onion, garlic and feta

Written by louise914

August 26, 2010 at 7:59 pm

76. pasta with tomatoes and basil

leave a comment »

Recipe source: my friend Sonja

If you’re looking for a way to use up some of your garden produce, this might just be for you.

Make this the night before you plan to eat it, then boil some pasta and serve this over top. A super easy, summer-fresh meal.

I used tomatoes and basil from my very own garden and served over cheese tortellini, but you could use any kind of pasta you wanted.

Little Brother and The Girlfriend seemed to enjoy it as much as I did. They ate it up pretty quickly.


pasta with tomatoes and basil


Combine 2 c. tomatoes (seeded and chopped), 1 c. chopped basil, 5 minced garlic cloves, 1/2 c. olive oil, 1 tsp. salt and 1/2 tsp. pepper.

Cover and refrigerator at least four hours or overnight. Heat over medium heat. Serve over pasta. Top with freshly grated Parmesan or Romano cheese.

Written by louise914

August 5, 2010 at 7:35 pm

Posted in basil, herbs, tomatoes, tortellini

Tagged with , ,