tomato Archives - A Calculated Whisk

Instant Pot Meatballs

November 28, 2017 By Becky 22 Comments

These Instant Pot meatballs are so easy and quick to make–no stove or oven required–and are the ideal paleo & Whole30 comfort food.

How was your Thanksgiving?? Mine was pretty good. I made an apple galette first thing in the morning and we left for Atlanta around 11 to go to a big family Thanksgiving at Ben’s cousin’s house. Amazingly enough, traffic from Chattanooga to the ATL was very light, and we made it in under two hours. I managed to eat only a relatively appropriate amount of dessert and even brought some galette back home, which made a perfect Black Friday breakfast.

Deep Dish Paleo Tamale Pie

October 31, 2016 By Becky 4 Comments

This paleo tamale pie combines a beef chili base made with peppers, tomatoes, and squash with a fluffy, grain-free “cornbread” topping.

Have you heard of tamale pie? It’s a casserole that’s loosely based on the ingredients for tamales, except they’re layered in a dish or skillet instead of wrapped in corn husks. Think a really delicious beef chili with a layer of cornbread baked right on top. I didn’t grow up eating tamale pie, but apparently a lot of people did–a Bon Appétit article caught my eye recently with the headline: “Cornbread Tamale Pie Is the Greatest Recipe of All Time.” The author made a great case for why this dish is one of the best foods ever, and I was left with a distinct hankering to create a paleo tamale pie of my own.

For the filling, I packed in as much delicious produce as humanly possible: diced scallions, garlic, tomatoes, bell peppers, butternut squash, and cilantro. No, butternut squash is not a traditional ingredient in tamale pie, but I had half of one in the fridge just begging to be thrown in. I ended up loving the subtle sweetness the squash added. Conventional tamale pies often have corn kernels in the filling, so the butternut makes up for that by lending sweet pops of flavor without the addition of grains.

When you make this, you may find yourself tempted, like I was, to just eat the chili base on its own and to forget about the faux cornbread topping. I actually spooned myself out a little bowl of filling to eat while the tamale pie baked, and I suggest you do the same: I don’t want you to miss out on the fluffy topping, but the chili is great in its own right, so why not sneak in a little mid-cookup snack?

Heirloom Tomato Galette

July 5, 2016 By Becky 14 Comments

This gluten-free, grain-free, nut-free heirloom tomato galette is the perfect way to celebrate summer’s bounty. With a tangy goat cheese filling and fresh basil on top, it’s irresistible!

A couple of weeks ago I made a tomato galette and shared it on Instagram, and a lot of people asked about the crust. It’s the exact same cassava flour crust used in this gluten-free quiche lorraine with leeks, but the tomato galette was so good that I decided it merited its own post. (I also used the same crust to make a plum and blackberry galette, but I’m still tweaking the frangipane filling. This crust works just as well for sweet galettes as savory ones, though!) This tomato galette has a creamy goat cheese filling and is topped with a rainbow of tiny heirloom tomatoes from Big Sycamore Farm. I’m amazingly into it for someone who never really liked tomatoes that much!

Anyway, Otto’s cassava flour makes the best crust. It’s flaky, buttery, crunchy–everything a classic crust should be. Since cassava flour behaves so much like wheat flour, I was able to take this all butter crust from Simply Recipes and adapt it with only a few changes needed. Adding egg yolk helps the dough hold together, and a tiny bit of extra sugar balances out all the flavors.

Pesto Shrimp Bake with Squash and Tomatoes #30MinuteMondays

August 3, 2015 By Becky 25 Comments

A quick summer casserole bursting with Italian flavors.

I know this is a totally blasphemous thing to say in the food blogging world, especially in the middle of summer, but I’m really not a fan of tomatoes. They’ve grown on me since I was a kid, when I wouldn’t touch foods with them in it (including pizza, ketchup, and most of all anything involving raw or sundried tomatoes). I now really enjoy a good tomato sauce (like this bolognese or this garlic tomato sauce) and I’ll dip into a fancy ketchup if it’s got curry mixed in or something, but the appeal of raw tomatoes still largely eludes me.

My best experience so far has been with a couple of memorable caprese salads, including one at dbar, one of my favorite Boston restaurants, which is conveniently located just blocks from our apartment. A caprese salad with housemade mozzarella and tomatoes and basil from their rooftop garden was on the specials menu, and my mom and I had to try it. And, surprisingly enough, I didn’t hate the raw tomatoes.

Slow-Cooked Bolognese Sauce with Sweet Potato Spaghetti

June 10, 2015 By Becky 16 Comments

There’s nothing more comforting than a slow-cooked Bolognese sauce with sweet potato spaghetti! It’s gluten free, paleo, and much more colorful and nutritious than regular spaghetti and meatballs.

This is Whole30 comfort food at its best. Making Bolognese sauce every Friday is a new tradition of mine, and even though I’ve only been doing it for a few weeks, it’s already made my weekends much heartier and more delicious. I have Fridays off this semester so I can stay home while this fragrant sauce simmers away, but if you have to work you could start the sauce in the morning before you leave and finish it in the slow cooker, or make it your Saturday or Sunday tradition instead.

You want to let this sauce cook for a nice long time because the flavors will continue to meld and develop over the course of several hours. The long cooking time is the reason bolognese sauce is so synergistic. I also think the sauce tastes even better when I reheat it a day or two later, but I can never resist eating at least some of it the day I make it. The aroma is so enticing!

Because everyone’s schedule is different, I’m providing a slow cooker version and a version that cooks completely on the stovetop. Other than the cooking time, which is much longer for the slow cooker version, the only difference is the amount of liquid you add. The stovetop version needs extra liquid since much of the water in the sauce will evaporate, but the slow cooker keeps all that moisture locked in.