Baked Parmesan Tomatoes by Eating Well
Serve 4
This is my favorite side dish. I LOVE IT!
Ingredients
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil
2 teaspoon chopped fresh garlic
Method
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt, garlic and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Greek Nachos by Bittman
When you see the picture you get the idea of what you have or should do. Am I right? Right?
Ingredients
Pita bread
Cumin
Onions
Beef
Yogurt
Feta cheese
Lemon
Mint
Tomato
Cucumber
Black olives
Method
Get a plate and make a BIG bed of oven crisped pitas. On top of that use a cumin and onion seasoned beef or lamb. Drizzled over the top of the pitas and ground meat is a perfectly salty, creamy and tangy sauce of yogurt, feta, lemon juice/zest and fresh mint. Isn’t your mouth watering yet? Wait. There’s more! Finish the nachos with chopped tomatos, cucumbers and black olives. And if you are like me sprinkle more feta on top and a bit more fresh mint and lemon juice.
Black Beans Soup
serves 4
This is one of my old times favorite, i love black beans.
Ingredients
2 T olive oil
1 onion, chopped
4 garlic cloves, minced
2 t ground cumin
1 t chili powder
2 15.5-oz cans black beans drained & rinsed
15-oz can diced tomatoes in juice
1 1/2 c vegetable broth
1 t salt
1 handful chopped, cilantro
1/4 c feta cheese
10 chives, chopped
PS: You can always make a fresh tomato sauce and boil your own fresh organic beans in plain water, i’m not a big fan of can products.
Method
In a large pan, heat olive oil over medium. Add onion and garlic, and cook 6-8 minutes, until beginnning to brown. Stir in cumin and chili powder. Add black beans, diced tomatoes, vegetable broth, salt and cilantro. Bring to a boil, and allow to cook for 2 minutes. Transfer 1 c to a blender, and process until smooth. Stir back into soup. Remove from heat, and serve topped with feta and chives.
Coconut & Chicken Curry Soup ♥♥♥
Serve 5 to 6
Delish.
Ingredients
olive oil
3 chicken breasts, cut into bite sized chunks
1/2 of a large onion, chopped fine
1 tablespoon grated fresh ginger
1 1/2 cups chicken broth
1 can (14 ounces) unsweetened coconut milk, full fat
2 teaspoon curry powder
1 jalapeño, seeded, minced
2 tablespoons lime juice
1 small green bell pepper, sliced thin
1/2 cup chopped fresh cilantro, plus extra for garnish
1/2 cup unsweetened chipped coconut
2 cups freshly cooked jasmine rice (optional)
Method
Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.
Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
Blueberry Smootie
Serves 2
Happy smoothie making!
Ingredients
1 cup fresh-pressed apple juice
1 frozen & ripe banana
1 1/2 cups frozen blueberries
1/2 cup frozen raspberries
1/4 cup raw walnuts , preferably soaked and drained
Method
Combine the apple juice and frozen banana in a blender. Add the frozen blueberries, raspberries, and walnuts. Blend until smooth.
Pineapple Strawberry Cooler by Raeann
Serve 8 to 10
This recipe just puts me in summer mood.
Ingredients
1 12-ounce pineapple juice concentrate
1 6-ounce limeade concentrate
4 cups cold water * 1 liter club soda, chilled
Ice cubes
Fresh strawberries (optional)
Short (6-inch) wooden skewers
Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs
Method
In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.
Serve with Fruit Swizzle Sticks, if desired.
Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.
PS: You can add spirits like Vodka, Gin or Tequila…
Tyler’s Mozzarella Grilled Cheese Sandwich
Serve 2 to 4
One of the best sandwich I’ve ever made… ♥♥♥
Ingredients
8 slices rye bread
4 quarter-inch slices of fresh mozzarella
3 plum tomatoes, cut into thick slices
1 cup fresh basil pesto
Freshly ground black pepper
Extra-virgin olive oil
Basil pesto:
2 cups fresh basil leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
Method
1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.
2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.
3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.
4. Drizzle olive oil over skillet’s surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
Strawberry Bruschetta ♥♥♥
Serves 4
Ingredients
12 slices whole wheat baguette, lightly toasted
4 ounces Humboldt Fog or other fresh goat cheese
1 cup diced strawberries
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
1/4 cup sliced fresh basil leaves
Freshly ground black pepper
Method
Spread the baguette slices with goat cheese and top with strawberries, pressing to help the strawberry pieces adhere. Drizzle with olive oil and balsamic vinegar and sprinkle with basil and a generous amount of black pepper.
Homemade tortillas by Scaling Back Food Blog
Serve 6 to 8
It’s so easy and so delicious… ♥♥♥
Ingredients
2 cups all purpose flour
1 tbs olive oil
1 tsp baking powder
1 tsp kosher salt
2/3 cups of warm water
Method
Sift together flour, salt and baking powder in a bowl. In a separate container pour the olive oil into the warm water and then slowly add the water to the flour mixture, stir with a fork until a dough forms.
Knead the dough for 4-5 minutes until the dough is smooth and elastic. Cover with a clean kitchen towel and then let rest for an hour
Cut dough into 8 equal pieces and form into balls, let rest for 15 minutes to let it relax and make it easy to roll out.
Meanwhile heat a cast iron skillet or griddle over medium high heat. (This is the tricky part, get the pan too hot and the tortillas will get crunchy and hard, too cool and they won’t get those lovely puffy brown spots)
Cook the tortillas one at a time for 45 seconds on one side and then flip over and cook in the same way on the other side.
Transfer to a kitchen towel to keep them warm while you finish the rest.
Watermelon lemonade by Ashley
Serve 4 to 6
Imagine cooling down with a nice, cold glass of watermelon lemonade in the middle of a lazy spring or summer day. ♥♥♥
Method
Make a classic lemonade. Now throw in a subtle hint of lime, fresh slices of lemon, lime and orange and finally, crisp cubes of watermelon.
PS: You can add spirits like Vodka, Gin or Tequila…
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