Best Sun Dried Tomato And Leek Timbales Recipes

Sun-Dried Tomato and Leek Timbales image

Provided by eatrealfood

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

3 ounces angel hair pasta
2 tablespoons butter
1 tablespoon olive oil
1 large leek, finely sliced
2 ounces sun-dried tomatoes packed in oil, drained and chopped
1 teaspoon dried oregano
2 eggs, beaten
1/2 cup light cream
3 tablespoons parmesan cheese, freshly grated
salt
fresh cracked pepper
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 cup tomatoes, chopped
1 teaspoon mixed dried Italian herb seasoning
4 tablespoons dry white wine

Steps:

Cook pasta till al dente.
Preheat oven to 350°F.
Heat butter and oil, add leek and cook gently for 6-7 minutes until tender.
Add the sundried tomatoes and oregano and cook for a further 2 minutes.
Add the leek mixture to the pasta; and stir in the beaten eggs, cream and parmesan.
Season with salt and pepper and distribute evenly between four greased ramekins.
Place ramekins in a pan with enough water to reach halfway up their sides, and bake for 25-30 minutes or until set.
To make the tomato sauce - cook onion and garlic in olive oil until softened.
Add tomatoes, herbs and wine; cover and cook on medium heat for 20 minutes or until pulpy.
Blend till smooth or press through a sieve.
Turn out baked timbales by running a knife or spatula around the rim, and inverting gently onto a plate.
Pour over sauce and garnish with lettuce and lemon wedges.

Nutrition Facts : Calories 375.5, Fat 24.4, SaturatedFat 10, Cholesterol 144.1, Sodium 192.4, Carbohydrate 28.4, Fiber 2.8, Sugar 3.6, Protein 10

Orzo Pilaf with Mushrooms, Leeks and Sun-Dried Tomatoes image

Yield Makes 8 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1 1/2 cups canned low-salt chicken broth
1/3 cup chopped sun-dried tomatoes (not packed in oil)
1 tablespoon olive oil
12 ounces portobello mushrooms, stemmed, diced
3 cups sliced leeks (white and pale green parts only)
1 tablespoon chopped garlic
4 cups freshly cooked orzo (rice-shaped pasta; about 1 1/3 cups uncooked)
1/4 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons balsamic vinegar

Steps:

Preheat oven to 350°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring broth and tomatoes just to boil in heavy small saucepan. Remove from heat; let stand 10 minutes.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add mushrooms, leeks and garlic. Cover skillet and cook until vegetables are tender, stirring occasionally, about 12 minutes. Remove from heat. Mix in cooked orzo, basil, vinegar, tomatoes and broth. Season with salt and pepper. Transfer to prepared dish; cover with foil.
Bake pilaf until heated through, about 40 minutes. Serve hot.

Phyllo Triangles-sun-dried tomatoes, caramelized leeks, and goat cheese image

Provided by Diana Adcock

Categories Cheese

Time 45m

Yield 50 appetizers

Number Of Ingredients 13

3 tablespoons oil, from sun-dried tomatoes
2 cups sun-dried tomatoes packed in oil, cut into 1/4 inch pieces
2 cups finely chopped shallots
4 tablespoons water
4 tablespoons rice vinegar
4 teaspoons packed brown sugar
2 tablespoons chopped of fresh mint
4 tablespoons butter
2 cups finely chopped leeks, white and pale green parts only
16 ounces fresh goat cheese, like montrachet
2 tablespoons chopped fresh thyme
20 sheets phyllo dough
1/2-1 cup melted butter

Steps:

Heat the 3 T oil in a large skillet over medium heat.
Add the tomatoes and shallots sauteing until shallots are soft, around 6 minutes.
Add the water, vinegar, and sugar.
Cover and cook for 5 minutes, stirring twice.
Remove from heat and stir in mint.
In another large skillet melt the 4 T butter over medium heat.
Add the leeks and saute until golden, around 8 minutes.
Remove from heat, and stir in goat cheese and thyme.
Lightly season with salt and freshly ground black pepper, white if you prefer.
Preheat oven to 400 degrees.
Lightly grease two cookie sheets and set aside.
Place 1 phyllo sheet on work surface, brush with butter and top with another sheet.
Cut into five 3x14 inch strips.
Place 1/2 T of goat cheese mixture at the base of 1 strip, repeat with the other Top each with 1 t of the sun-dried tomato mixture.
Fold 1 corner over the filling, and continue, folding down the strip like a flag, forming a triangle.
Place on prepared cookie sheet.
Repeat until all the fillings are used.
Brush tops with butter.
Bake in the preheated oven for 15 minutes.
Serve hot or at room temp.