Cherry Tomato Galette

Happy Monday! It’s a much needed rainy day here in central IL and I’m happy to have some rainy day projects…one being to post this Cherry Tomato Galette recipe.  Things have been quiet here on Thirty Seconds on High for a while and I’m not sure when I’ll post again, but rest assured, I haven’t completely abandoned this blog, just needed a break.

So I did plant a garden this year (remember previous Garden posts?) and I got to expand this year since we had an ailing tree removed last fall which meant more sun-filled yard space.

Back Yard

Turned into this.  It’s roughly 10′ x 30′ and I love every inch.
New Garden Space

All this to say, I have a plethora of cherry tomatoes! I planted both red and yellow and they are as tasty as they are gorgeous!

Cherry Tomato Galette

A couple weeks ago I discovered Kitchen Vignettes on PBS Food.  It is a farm-to-table video blog and each one I have watched has been absolutely fascinating! I love it! I highly recommend taking some time to check it out.  One of the vignettes I watched was for this Cherry Tomato Galette.  Since I had cherry tomatoes I decided to try it out and I’m so glad I did because it was delicious!!! I’m definitely going to make another.  It wasn’t hard at all and it’s a great way to use up several cherry tomatoes.

Cherry Tomato Galette

Cherry Tomato Galette
slightly adapted from Kitchen Vignettes

Use your favorite single 9″ pie crust recipe (or buy one). I used KAF’s Guaranteed Pie Crust and used half (the other half is in the freezer for my next pie).

1/2 cup ricotta cheese
1/2 cup grated parmesan
About 1 pound of cherry tomatoes, halved
1 tbsp. olive oil
Freshly minced basil for garnish (4 or 5 basil leaves)
Salt and pepper, to taste

1 egg yolk
1 tsp. water

What To Do
On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper).

In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes.

Bake in a 375°F oven for about 45 minutes or until crust is golden.

Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.

My Comments
I prepped all ingredients before rolling out my pie crust.

I just happen to have a lifetime supply of 12″ round parchment papers so carefully rolled up my pie crust onto the rolling pin then unrolled it onto the parchment paper.  You can then use the parchment paper to help fold the edges inward to make the border crust.

This smells great while baking and it tastes so good! I highly recommend buying a wedge of Parmesan cheese and shredding it yourself, as opposed to buying pre-shredded.  The flavor is incredible!

Some Photos Along the Way
Grating parmesan cheese
Cherry Tomato Galette

Cherry tomatoes, cheese filling, pie dough
Cherry Tomato Galette

Pie dough rolled out
Cherry Tomato Galette

Crust with cheese filling
Cherry Tomato Galette

Add the cherry tomatoes
Cherry Tomato Galette

The edges folded up and glazed, sprinkled with salt & pepper, drizzled with olive oil
Cherry Tomato Galette

Fresh from the oven
Cherry Tomato Galette

Basil from the garden
Cherry Tomato Galette

Want a slice?
Cherry Tomato Galette

Or two?
Cherry Tomato Galette


I know this is a lengthy post but it’s been a while and I really wanted you to see this recipe.  “Galette” sounds fancy and maybe even hard but it’s really just a “rustic” pie and therefore doesn’t have to be perfect.  It’s really really really good and I hope you try it out especially while there are fresh cherry tomatoes.  Someone recently told me that “fresh is best” and I completely agree!



Black Bean and Quinoa Enchilada Bake

Happy New Year! I hope you all are enjoying Day 1 of 2016! How exciting!

I know many people pledge to eat healthier when the new year arrives and here’s a recipe that will help you do just that.  It’s healthy and quite tasty, feeds a crowd and you can make it ahead of time.  I’ve made it a few times now and everyone has loved it.

Black Bean and Quinoa Enchilada Bake

Black Bean and Quinoa Enchilada Bake
from Two Peas & Their Pod

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

What To Do
Preheat the oven to 350ºF. Grease a 9×13 baking dish with cooking spray and set aside.

Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder and cilantro. Stir to combine. Season with salt and pepper, to taste.

In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

My Comments
I didn’t rinse my quinoa – it’s so tiny, I have no idea how to do it without it all going down the drain.  To cook it, I followed the directions on the package.

I left the jalapeno out – I’m such a wimp when it comes to spice!

For the enchilada sauce, I used 2 10-oz cans, which is a little more than 2 cups, but it worked just fine.

I love making this ahead of time – just make it all the way up until you need to put in the oven and refrigerate until you want to bake it.  You might need to add some baking time if you put it in the oven straight from the fridge, or you can set it out of the fridge to come to room temperature before baking.

Some Photos Along the Way
The quinoa, cooked
Black Bean and Quinoa Enchilada Bake

Onion, peppers, garlic and corn
Black Bean and Quinoa Enchilada Bake

Add the lime juice, cumin, chili powder and cilantro
Black Bean and Quinoa Enchilada Bake

This part is done
Black Bean and Quinoa Enchilada Bake

The quinoa, beans and vegetable mixture
Black Bean and Quinoa Enchilada Bake

Adding the enchilada sauce
Black Bean and Quinoa Enchilada Bake

Stir in half a cup of cheese
Black Bean and Enchilada Bake

Ready for the oven
Black Bean and Quinoa Enchilada Bake

Fresh out of the oven
Black Bean and Quinoa Enchilada Bake


Healthy never tasted so good! Of course, you have to watch that your toppings don’t spoil your efforts…I served with tortilla chips, corn bread, sour cream and non-fat plain yogurt, avocado slices, cilantro and lime wedges.  YUM!

Here’s to a healthy and happy 2016!

Linguine with Sausage and Mushrooms

AHHHHH! I, like many of you, woke up to snow this morning! I knew it was in the forecast, but I guess I just was hoping it wouldn’t come true.  I mean, snow before Thanksgiving? I’ve never dreamt of a white Thanksgiving.  Or a white Saturday before Thanksgiving.

But alas, it’s out there.  And I need comfort.  And a big bowl of this Linguine with Sausage and Mushrooms with a side of toasted bread is just what the doctor ordered.  And by doctor, I mean me.  Nothing says comfort like pasta!


Linguine with Sausage and Mushrooms


Linguine with Sausage and Mushrooms
from the Dec 2012 issue of Food Network Magazine

Kosher salt
12 oz linguine
1 T extra-virgin olive oil
1/2 lb sweet Italian sausage, casings removed
1 small onion, chopped
1 stalk celery, thinly sliced
1/2 lb sliced mixed mushrooms
2 cloves garlic, chopped
4 plum tomatoes, chopped
1/2 c dry white wine or chicken broth
2/3 c heavy cream
3 T chopped fresh parsley
Freshly ground pepper

What To Do
Bring a pot of salted water to a boil; add the pasta and cook as the label directs.  Reserve 1 cup of the cooking water, then drain the pasta.

Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Add the sausage and cook, stirring, until browned, 3 minutes.  Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes.  Add the garlic and cook 1 minute.

Reduce the heat to medium-high; add the tomatoes and wine/broth and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes.  Add the cream and cook until slightly thickened, about 4 minutes.  Stir in the parsley and reduce the heat to low.

Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes.  Add some of the reserved pasta cooking water to loosen, if necessary.  Season with salt and pepper.

My Comments
The store I buy Italian sausage at sells it in 1 lb bulk packages so there’s no casing to remove.  I love it! It’s easy to divide in half too.

For the mushrooms, I used part baby bellas and part cremini.

I didn’t have fresh parsley so used 1.5 T dried parsley.

My skillet conducts/holds heat really well and I never cook above medium heat or else the food will burn.

Some Photos Along the Way
Chopped up ingredients: mushrooms, celery, garlic, tomato, onion
Linguine with Sausage and Mushrooms

The pasta cooking
Linguine with Sausage and Mushrooms

The sausage has been cooked and the mushrooms, celery and onion just added
Linguine with Sausage and Mushrooms

Now the garlic has been added
Linguine with Sausage and Mushrooms

Add the tomato and wine/broth.  I used wine.
Linguine with Sausage and Mushrooms

Add the cream
Linguine with Sausage and Mushrooms

Add the parsley
Linguine with Sausage and Mushrooms

The cooked linguine tossed with the sausage and mushroom mixture
Linguine with Sausage and Mushrooms


This pasta dish has wonderful flavor and really is comforting to eat.  I hope you have a wonderful and comforting weekend!

Tortellini with Pumpkin Alfredo Sauce

So I ended up buying four pie pumpkins this year! Come on, they were 50 cents each! I’m surprised I didn’t get more, but maybe I held back because I had other squash filling my wagon too.  Oh how I love going to the pumpkin patch and getting all kinds of fall favorites!

Since my trip to the patch, I’ve been thinking about how I’m going to use all that yummy squash.  The other night, I had the opportunity to look through some old magazines and found this Tortellini with Pumpkin Alfredo Sauce recipe.  I was immediately intrigued and went out to get the ingredients I didn’t have.

This tortellini dish has a really nice flavor – the pumpkin is mild, but if you use canned pumpkin, it might be stronger.  Both Matt and I really enjoyed it and I think the leftovers the next day were even better!

Tortellini with Pumpkin Alfredo Sauce

Tortellini with Pumpkin Alfredo Sauce
from the October 2012 issue of Food Network Magazine

kosher salt
2 9-oz packages of cheese tortellini
1 T unsalted butter
1 small shallot, finely chopped
1/2 c canned pure pumpkin
pinch of freshly grated nutmeg
1 1/4 c heavy cream
1/4 c grated parmesan cheese, plus more for topping
freshly ground pepper
chopped fresh parsley, for topping (optional)

What To Do
Bring a large pot of salted water to a boil.  Add the tortellini and cook as the label directs.  Reserve 1/2 c cooking water, then drain the pasta.

Meanwhile, heat the butter in a skillet over medium-high heat.  Add the shallot and cook, stirring, until slightly soft, about 2 minutes.  Add the pumpkin and nutmeg and cook, stirring, 1 minute.  Stir in the cream and bring to a low boil.

Reduce the heat to medium-low; simmer, stirring, until slightly thickened, about 5 minutes.  Stir in the cheese and cook until thick, about 1 more minute.  Season with salt and pepper.

Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed.

Serve and top with more cheese and parsley, if desired.

My Comments
I made a few substitutions:  onion instead of shallot, homemade pumpkin instead of canned, dried nutmeg instead of fresh, fresh thyme (it’s still going strong in my garden) instead of parsley.

Some Photos Along the Way
Cooking the tortellini – mine only took 3 minutes
Tortellini with Pumpkin Alfredo Sauce

Cooking the onion in butter
Tortellini with Pumpkin Alfredo Sauce

Butter and onion plus pumpkin and nutmeg
Tortellini with Pumpkin Alfredo Sauce

Now with the heavy cream added
Tortellini with Pumpkin Alfredo Sauce

The sauce has thickened and the cheese has been added
Tortellini with Pumpkin Alfredo Sauce

I added the sauce to the tortellini because my skillet wasn’t big enough to add the tortellini to the sauce.
Tortellini with Pumpkin Alfredo Sauce


Pumpkin pasta is a great way to celebrate some fall flavors.  Pumpkin is pretty good for you too, so bonus! This recipe was fairly quick to put together and I will definitely be making it again.   I hope you can try it out soon and I hope you all are enjoying this fall season.  Have a great weekend!

Kale & Bacon Quiche with Hash Brown Crust

So I only planted 3 kale plants this year thinking that would be a good amount for 2 people and maybe share some…but wow, those 3 have really gone all out this summer and I have found myself looking for ways to use it all up.

Enter this Kale & Bacon Quiche with Hash Brown Crust.  I happened to have all the ingredients and it looked really good so thought I’d give it a try.  And hooray! Success! We ate it as dinner and then had leftovers for breakfast.  It was great both times.
Kale and Bacon Quiche

Kale & Bacon Quiche with Hash Brown Crust
from Iowa Girl Eats

3 c frozen hash browns, thawed
3 T butter, melted and slightly cooled
salt and pepper
1/4 lb bacon, chopped
1 T extra virgin olive oil
1/2 small onion, chopped
2 c chopped kale
2 garlic cloves, minced
4 eggs
1 c milk
1 c shredded gruyere cheese (see “My Comments” for what I used)

What To Do
Preheat oven to 450ºF. Press hash browns between 3-4 paper towels to remove excess moisture. Add hash browns to a 9″ pie pan with melted butter, salt, and pepper, then mix and press evenly into the bottom and up the sides. Bake for 20-25 minutes or until hash browns are golden brown around the edges. Remove then set aside and turn oven down to 350ºF.

Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate to drain then discard bacon grease.

Add extra virgin olive oil to skillet then add onions and saute until translucent, 3-4 minutes. Add kale, season with salt and pepper, then saute until tender, 4-5 minutes. Add garlic and saute for 30 more seconds. Set mixture aside to cool slightly.

Whisk together eggs, milk, salt, and pepper in a large bowl. Add shredded cheese, cooked bacon, and mixture then stir to combine. Pour mixture over hash brown crust then bake for 30-35 minutes, or until top is light brown. Let sit for 10 minutes before slicing and serving.

My Comments
For the hash browns, I used southern style – the kind that looks like little cubes.  Iowa Girl Eats used the stringy looking kind.

For the cheese, I used part cheddar and part mozzarella.

I did not press the thawed hash browns between paper towels but did dab them a little before mixing them with the melted butter.

I measured out 2 cups of PACKED chopped kale, meaning I stuffed as much into the measuring cup as I could.  It cooks down a lot.

I happened to have some bacon that Matt had previously cooked but if I had to cook the bacon, I would just leave some of the grease and cook the onions/kale/garlic in it rather than put in olive oil.  That’s just me, though.

Some Photos Along the Way
Kale and Bacon Quiche

Kale and Bacon Quiche

Kale and Bacon Quiche

Kale and Bacon Quiche

Kale and Bacon Quiche

Kale and Bacon Quiche

I bet it would be fun to make miniature versions of this too in a muffin tin.  It’d be great for brunch or any little gathering.  I love using hash browns as the crust and what a great idea if you have someone with gluten issues.

I hope your week is off to a great start! If life gives you kale this week, I hope you make quiche! 🙂