Tomato Tart

It is unbelievable to me that people are decorating for halloween. This summer has flown by at an unbelievable pace! Before the summer heat fades and fall creeps in, we all need to take advantage of the beautiful tomatoes at the farmers market. We have been eating a lot of wonderful tomatoes with just salt and pepper. But this is a great way to use up tomatoes that might be a little past their prime or if you go overboard at the farmers market. I like to use a variety of colors of heirloom tomatoes but whatever looks good to you at the market is what you should put in this tart. I think you can also experiment with the cheese. If you have a shredded Italian blend in your fridge, use it! (I certainly have before.)
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My husband absolutely loves anything I make in this tart shell. I could pretty much put hot dogs and dog food in this tart shell and I think he would love it. And if you have a food processor it is extremely easy, if you don’t its still easy. I have made this shell with just a knife and fork a number of times. I use a 9 inch round tart shell for this recipe. But there is enough dough here for a 10 inch and the shape is really up to you. I like to roll the dough out on parchment paper so that it is easily flipped into the tart pan. If you freeze the tart before baking it will keep its shape and it won’t shrink.
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Southern Style Green Beans

The blog has been totally halted lately due to the unfortunate downtime for my iPhone’s camera. This is a sad tale of the day I came home from the gym and discovered that my iPhone camera was pitch black and broken. I thought I was sentenced to only taking selfies until the new iPhone makes is debut. But on a beautiful day of beer tasting in Chapel Hill, my camera came back to life. Maybe it was the great company and amazing day or maybe the beer spilled on it, but it is back in action.

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In other news… Green beans are probably my favorite vegetable and they are really getting going in my patio garden. Honestly, they are perfect just boiled and sprinkled with salt and pepper. This recipe is a combination of a few different southern green bean recipes out there. I love the idea of adding pecans to these. Nothing seems more southern than bacon and pecans. It is also sort of a take on the way I remember my dad making green beans, either with almonds or with bacon. I will say that this is very similar to the way I like to make kale, brussels sprouts, and other sorts of veggies… bacon + onions + garlic + red pepper flakes. You really can’t go wrong with this. This is my very favorite green bean recipe. My second favorite is to make green beans with chicken piccata and make extra sauce for the veggies. And although green beans are wonderful and fresh in the summer, this dish actually gets me super excited for fall and thanksgiving food.

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Southern Style Green Beans

1 lb fresh green beans
6 strips bacon, sliced into quarter inch strips
1 small yellow onion, chopped fine
2 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 cup chopped toasted pecans.

Prepare a large pot with salted water and bring to a boil. Cook the green beans in the boiling water  for 5 minutes. While they are cooking prepare a large bowl with icewater. Drain the green beans and immediately plunge them into the ice water.

In a large frying pan, cook the bacon over medium until the grease is rendered (not too crispy). Remove the bacon with a slotted spoon to a bowl lined with paper towels. Keep 2 tbsp bacon grease in the pan. Add the onion and saute for 5 minutes, till clear and soft. Cook the garlic and red pepper flakes for one minute. Toss in the green beans and the pecans. Cook until heated through. Toss in the bacon. Taste for seasoning and add salt and pepper as needed.

This is a Bubbly Kitchen original recipe.

Where has the time gone?

The month of May has been completely filled with fun and travel. Do not fret over the infrequent posts. The Bubbly Kitchen has not been resting on its laurels. In fact we have been quite productive this month. But I have also spent a lot of much needed time laying on the beautiful beaches of North Carolina. In fact, this month we have basked in the sun on 4 new beaches, explored numerous coastal towns, and visited three lighthouses. If you are planning to visit coastal North Carolina, which you obviously should, look forward to a new series on bubblykitchen.com: Where to go, what to do, and of course dining in coastal NC.

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Our patio container garden is absolutely thriving! I attribute it’s success to the fabulous growing conditions of eastern NC. Although the patio only gets partial sun, things are looking great. We are growing tomatoes, green, yellow, and red bell peppers, jalapenos, cherry tomatoes, basil, and green beans. I think we are going to have a pretty fruitful crop, especially with the peppers. My plan is to try my hand at canning this summer and hot pepper jelly is at the top of my to-do list.

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Bubbly Kitchen’s first wedding is coming up this weekend and I am so excited! I am starting preparations today and have a number of recipes to share with you. I cannot wait to share the pictures of the 125 cupcakes and giant cupcake topper!

Cucumber, Chickpea, and Avocado Quinoa

The Bubbly Kitchen has no excuse for infrequent posting right now. I actually have a number of days off and it is just beautiful outside. But the month has filled up quickly with weekend getaways and day trips. I don’t know where we might be headed this time next year so we are trying to make the most of North Carolina while we are here. I have learned that you could spend years visiting all the towns of coastal NC and you still would not have seen everything. Its summer here apparently and we are having 90 degree days almost every day. I have been experimenting with simple and refreshing recipes for the hot summer days. The fresh local produce is already pretty awesome and I even have some baby peppers growing on my plants! Below has to be one of the easiest recipes on the blog, you cannot go wrong. This is a versatile quinoa dish that I encourage you to make your own. You can use any number of fresh vegetables in this dish. You can add grilled chicken and sliced cheese (mozzarella) as I did or you can keep it vegan. Serve this with a crisp white wine, a dry sauvignon blanc perhaps.

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1 cup quinoa
1 can chickpeas, rinsed and drained
1 english cucumber, chopped
1 avocado, chopped
1 large tomato, chopped
1 ear of corn, kernels removed
Juice of 1 lime
Cooked chicken breast, chopped

Cook quinoa as directed on the package. Chop up all your vegetables except the avocado. In a large bowl mix together the chickpeas, cucumbers, tomato, corn, chicken, and lime juice. Slice the avocado and add to the mix.

This is a Bubbly Kitchen original recipe.