If your garden did better than mine did this year, you may have more tomatoes right now than you know what to do with. I picked some up at the farmers market last weekend, and am now obsessed with my new way of eating them.
Best part about this "recipe" is that it takes all of a minute to be ready.
Other best part, it's super healthy. Enjoy.
1. Medium to large tomato (or a couple handfuls of cherry or grape tomatoes)
2. Olive oil
3. Cheese
4. Salt/Pepper
Just chunk the tomato and put the pieces in a bowl.
Drizzle a little olive oil over the tomato pieces.
Add salt and pepper if you want.
Top it all off with a sprinkle of your favorite cheese. My personal favorites are gorgonzola and crumbled blue cheese. Feta would be good too. If you like milder cheese, try some fresh mozzarella.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Tuesday, September 20, 2011
Wednesday, August 31, 2011
Easy Breakfast
If you've never heard that breakfast is the most important meal of the day, where have you been hiding? Breakfast is by far the most important meal of the day. Yet, for some reason, many people don't regularly eat a good breakfast. According to the International Food Information Council more than half of Americans routinely skip breakfast! So why do so many people skip this vitally important meal?
So what is a good, healthy, and quick breakfast you can have during the week before work? If you like eggs, give this a shot. It takes about 12 minutes start to finish, and you can totally eat it in the car if you need to.
I know, because I had this today on my way to work.
Take a frying pan and splash a little olive oil into it. Sauté some garlic and mushrooms while browning some ground sausage. If you're so inclined, feel free to add any other veggies as well, ie peppers, onions, tomatoes, zukes, etc. When the sausage is ready, drain off any excess grease and add a couple of beaten eggs. As the eggs cook, stir the mixture a little bit so eggs cook through and sausage and veggies all mix with the eggs. When the eggs are cooked, top with some cheese of your choice (gorgonzola is sublime) and serve.
So what is a good, healthy, and quick breakfast you can have during the week before work? If you like eggs, give this a shot. It takes about 12 minutes start to finish, and you can totally eat it in the car if you need to.
I know, because I had this today on my way to work.
Take a frying pan and splash a little olive oil into it. Sauté some garlic and mushrooms while browning some ground sausage. If you're so inclined, feel free to add any other veggies as well, ie peppers, onions, tomatoes, zukes, etc. When the sausage is ready, drain off any excess grease and add a couple of beaten eggs. As the eggs cook, stir the mixture a little bit so eggs cook through and sausage and veggies all mix with the eggs. When the eggs are cooked, top with some cheese of your choice (gorgonzola is sublime) and serve.
Friday, June 17, 2011
Chicken and Spinach Alfredo Pizza
Made Chicken and Spinach Alfredo Pizza last night for dinner. It was pretty good and super easy. Props to my wife for the awesome homemade Alfredo sauce she made the other day. I don't have a recipe for that, but any good white sauce will do just fine.
Enjoy!
Pizza Crust
Chicken, cooked and cut into bite-sized pieces
Spinach, washed and dried
Mushrooms, sliced
Red Onion, chopped
White Sauce
1. Roll out crust and put on pizza pan. Spread desired amount of sauce on the crust.
2. Spread chicken, mushroom slices, and red onions on top of sauce. (Add other ingredients as desired)
3. Put spinach on top. Feel free to add a thick layer as it will cook down in the oven.
4. Bake on center rack in oven at 450 degrees for 6-8 minutes, or as directed to ensure crust is completely cooked.
5. Slice and dig in!
Enjoy!
Pizza Crust
Chicken, cooked and cut into bite-sized pieces
Spinach, washed and dried
Mushrooms, sliced
Red Onion, chopped
White Sauce
1. Roll out crust and put on pizza pan. Spread desired amount of sauce on the crust.
2. Spread chicken, mushroom slices, and red onions on top of sauce. (Add other ingredients as desired)
3. Put spinach on top. Feel free to add a thick layer as it will cook down in the oven.
4. Bake on center rack in oven at 450 degrees for 6-8 minutes, or as directed to ensure crust is completely cooked.
5. Slice and dig in!
Monday, June 13, 2011
Stuffed Eggplant
Giving Meatless Monday another shot this week. I put this dish together in my head the other day, and it would be very easy to substitute ingredients to suit your taste. Feel free to use this recipe as a blueprint to build your own delicious Meatless Monday meal.
Hope you enjoy!
1 Eggplant, sliced in half lengthwise, some inside flesh removed to create small "bowl"
1 cup Quinoa
Salt
Olive Oil
1/4 Red Onion
3 Cloves Garlic
1/2 Bell Pepper
3 TBSP Sunflower Seeds
3 TBSP Apple Cider Vinegar (optional)
Gorgonzola Cheese
1. Heat oven to 350. Coat flesh of eggplant with approx 1 Tsp of Olive Oil and a pinch of salt. Put on baking tray flesh side up and bake for 20-25 minutes. Eggplant flesh should be slightly browned when done. Remove from oven.
2. While eggplant is in oven, prepare Quinoa as directed. Add 3 TBSP Apple Cider Vinegar in addition to the water needed to cook quinoa. When it is ready, remove from heat and set aside. 1 cup will have cooked up to about 2.5 cups.
3. Saute pepper, onion, sunflower seeds, and garlic in olive oil.
4. Combine sauteed veggies and approx 3/4 cup of quinoa in separate dish. Stir together and then 'stuff' the eggplant halves with the mixture. Sprinkle cheese on top, and put under the broiler for a few minutes to melt cheese.
Serve. Can use extra quinoa as a side, or serve by itself.
Hope you enjoy!
1 Eggplant, sliced in half lengthwise, some inside flesh removed to create small "bowl"
1 cup Quinoa
Salt
Olive Oil
1/4 Red Onion
3 Cloves Garlic
1/2 Bell Pepper
3 TBSP Sunflower Seeds
3 TBSP Apple Cider Vinegar (optional)
Gorgonzola Cheese
1. Heat oven to 350. Coat flesh of eggplant with approx 1 Tsp of Olive Oil and a pinch of salt. Put on baking tray flesh side up and bake for 20-25 minutes. Eggplant flesh should be slightly browned when done. Remove from oven.
2. While eggplant is in oven, prepare Quinoa as directed. Add 3 TBSP Apple Cider Vinegar in addition to the water needed to cook quinoa. When it is ready, remove from heat and set aside. 1 cup will have cooked up to about 2.5 cups.
3. Saute pepper, onion, sunflower seeds, and garlic in olive oil.
4. Combine sauteed veggies and approx 3/4 cup of quinoa in separate dish. Stir together and then 'stuff' the eggplant halves with the mixture. Sprinkle cheese on top, and put under the broiler for a few minutes to melt cheese.
Serve. Can use extra quinoa as a side, or serve by itself.
Tuesday, May 24, 2011
Black Bean Burgers
Giving the whole "Meatless Monday" thing a try this week. Giving black bean burgers a shot, along with some fried potatoes and steamed green and yellow beans from the garden. Got the main frame of the recipe from allrecipes.com, but made a few substitutions based on preference and ingredients on hand.
Here is the recipe I used:
1 can black beans, drained and rinsed
1 jalapeno, seeded/sliced
1/2 banana pepper, seeded/sliced
1/2 onion
3 cloves garlic
2 eggs
1/2 cup bread crumbs
Salt
Pepper
Mash beans with a fork. Combine peppers, onion, and garlic in food processor and mince. Drain off as much liquid as you can from the minced veggies (I dried it a bit with paper towel) and combine with bean mash. Add salt and pepper to taste and mix together. Add eggs and bread crumbs. Once thoroughly mixed, form into patties. You should get 4 good sized patties.
To cook, heat a frying pan to med/high and add TBSP of olive oil (just enough to coat the pan). Cook on each side about 3 minutes and serve.
Here is the recipe I used:
1 can black beans, drained and rinsed
1 jalapeno, seeded/sliced
1/2 banana pepper, seeded/sliced
1/2 onion
3 cloves garlic
2 eggs
1/2 cup bread crumbs
Salt
Pepper
Mash beans with a fork. Combine peppers, onion, and garlic in food processor and mince. Drain off as much liquid as you can from the minced veggies (I dried it a bit with paper towel) and combine with bean mash. Add salt and pepper to taste and mix together. Add eggs and bread crumbs. Once thoroughly mixed, form into patties. You should get 4 good sized patties.
To cook, heat a frying pan to med/high and add TBSP of olive oil (just enough to coat the pan). Cook on each side about 3 minutes and serve.
Wednesday, May 18, 2011
Beef Stew Recipe
Made an awesome (in my humble opinion, anyway) beef stew tonight for dinner. Used stew meat we got from a pasture-raised cow and veggies from our local, organic CSA. All in all, a pretty healthy and tasty meal.
If you want the recipe, here it is:
1 c water
1 lb stew meat (any meat cut into approx 1" cubes)
4 carrots
3 stalks celery
4 med. red potatoes
1/2 onion
1 kohlrabi
3 cloves garlic, minced
2 pkg onion soup mix
2 Tbsp corn starch
Add 3/4 c water and 1 pkg of soup mix to slow cooker and mix. Add all veggies peeled and chopped to desired size. Add meat on top of veggies (you can brown it first if you want, I don't though) and sprinkle 1 pkg of soup mix on top of everything. Put lid on cooker and cook on low for 8-10 hours.
When thoroughly cooked, remove meat and veggies into a serving bowl. Put all liquid from slow cooker into a small saucepan. Combine corn starch and approx 1/4 cup of water in separate container and stir until all cornstarch is dissolved. Pour into saucepan and heat on high, stirring until gravy achieves desired consistency. Add gravy to stew, stir, and serve.
Enjoy!
If you want the recipe, here it is:
1 c water
1 lb stew meat (any meat cut into approx 1" cubes)
4 carrots
3 stalks celery
4 med. red potatoes
1/2 onion
1 kohlrabi
3 cloves garlic, minced
2 pkg onion soup mix
2 Tbsp corn starch
Add 3/4 c water and 1 pkg of soup mix to slow cooker and mix. Add all veggies peeled and chopped to desired size. Add meat on top of veggies (you can brown it first if you want, I don't though) and sprinkle 1 pkg of soup mix on top of everything. Put lid on cooker and cook on low for 8-10 hours.
When thoroughly cooked, remove meat and veggies into a serving bowl. Put all liquid from slow cooker into a small saucepan. Combine corn starch and approx 1/4 cup of water in separate container and stir until all cornstarch is dissolved. Pour into saucepan and heat on high, stirring until gravy achieves desired consistency. Add gravy to stew, stir, and serve.
Enjoy!
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