Posts Tagged ‘Tomatoes’
As a little kid (and a college kid, and a newly married kid) one of my favorite junk food treats was a crispy, fried mozzarella stick. There is just nothing better than biting into a crunchy layer of browned bread crumbs followed by the oooey- goooey- goodness of cheese. Well, maybe even better is giving that a dip into some spicy marinara sauce. But after my second baby I started to feel my metabolism slowing down and by baby number four it was quite apparent that an indulgent mozzarella stick would hang around (in the form of hips and tummy) for far longer than I wanted. It was clear I had to avoid one of my favorite guilty pleasures. Until now! (more…)
I have been exploring uses for my bag of wheat berries that is living in my pantry. I had a major risotto craving so I thought I would try to sub the wheat berries in for the rice. This recipe turned out really comforting and rich like traditional risotto. I really liked how the wheat berries made it a little chewy. (more…)
Kale, the trendy “superfood” pops up in my basket quite a bit. I don’t love it, but it gives me an opportunity to get creative in the kitchen. This dish is inspired by sausage, kale, and white bean soup and will take you halfway across the world to a trattoria in the Tuscan Countryside. (more…)
I really need a protein rich breakfast to get my day started. One of the easiest and healthiest protein breakfasts is for me to scramble up some eggs. This is a great recipe to use up a variety of vegetables and it is fast so it is perfect for weekday mornings. I will pretty much use whatever I have on hand but some of my favorites are tomatoes, spinach, kale, onion, broccoli, carrots, summer squash, zucchini, herbs, leeks, and potatoes. (more…)
A few weeks ago I wrote about freezing tomatoes. While that remains my go-to trick to keeping tomatoes out of my trash, today I tried something new — slow roasting tomatoes.
Not quite a sun-dried tomato, these tender, juicy ruby-colored gems are full of flavor and have endless possibilities. Personally I like eating them right out of the roasting pan.
There are many people who have greatly affected my journey into healthy living; some of them I have never met like the founders of this amazing co-op and the other leaders in Bountiful Baskets. (more…)
A world without tomatoes is like a string quartet without violins.
-Laurie Colwin, “Home Cooking”
Growing up I hated two things that were good for me, fish and tomatoes. When I took a health class in high school I realized the importance and benefits of incorporating these two beauties into my diet. It took years to change my opinion and palate, but I am slowly coming around. I started by ordering hamburgers and leaving the tomatoes in place instead of discarding them the instant they arrived on my plate. I’m still working on fish. I have trained myself to like lobster, crab and shrimp, but learning to like fish will take a little more time. Whenever I am near an ocean however I feel like it would be an insult if I didn’t give it another try. I ate Mahi Mahi for the first time in Hawaii and really enjoyed it. This past March I had some of the most amazing salmon I have ever tasted while at an awards dinner, for work, in Orlando. It takes baby steps. If I had this tomato soup as a kid, I have a feeling my thoughts about tomatoes would have changed ages ago. It is a far cry from the preservative packed can variety and is almost as easy to prepare.
Let me set the scene for you. It’s late at night on basket eve. You’re standing in front of an open refrigerator door looking to satisfy your sweet tooth, when you see it, behind the fat free sour cream and carton of leftover Chinese food from Tuesday night. No, it’s not the last piece of chocolate cake. Your husband devoured that earlier in the night. It’s a bowl of deep red tomatoes from last week’s bounty.
You examine them. They’re still edible, but won’t be for long. Plus, you’ll have a refrigerator full of much fresher fruits and vegetables tomorrow. What do you do?
Did you luck out with a case of asparagus last week? I was lucky enough to share a case with a friend. I’ve got Asparagus coming out my ears…Here is one way that I used some this week.
I started out following Gordon Ramsay’s recipe for a rustic pasta sauce that included anchovies. Well, I didn’t have any anchovies, but I did have sardines. Earlier in the day, I had canned a bunch of asparagus, and had some inch long pieces that didn’t quite fit in my jars. So, I decided to take Gordon’s basic recipe and modify it for what I had on hand in my kitchen.