Monday, September 1, 2014

Heirloom Tomato Stack

2 servings

Ingredients:
2 - large Heirloom tomatoes
1 - 8 oz. ball mozzarella
1/3 - red onion thinly sliced
6 - asparagus  stalks
Salt
Italian seasoning
Fresh basil
Olive oil  

Directions: 
Slice each tomato in 4 even slices, slice the mozzarella into 4 even slices, trim off about 4 inches of the tough end of the asparagus and discard, take the remaining asparagus and cut into 4 inch pieces. Thinly slice the red onion and set all aside.

In a  small skillet drizzle about 2 teaspoons of  olive oil in it and heat to med high and add the  red onions and the asparagus  and saute till tender and remove from heat.
To make 2 tomato stacks, use 2 plates. Start  with a tomato slice, add a mozzarella slice the 3 basil leaves, add another tomato, then add 5-6 pieces of asparagus side by side, add a tomato, mozzarella, basil leaves and red onion, top with a tomato, then drizzle about a teaspoon of  olive oil over the stack , sprinkle with salt and Italian seasoning and serve.





Thursday, August 28, 2014

Coconut Butter Candy Bark

Coconut Butter Candy Bark

                                              A delicious and Healthy version of bark candy!

 Recipe from Tropical Traditions  http://www.tropicaltraditions.com

Servings: 12
Preparation Time: 10 minutes
Mix all ingredients together until smooth. It helps to have everything room temperature.
Line an 8x8 pan with parchment paper and press dough into pan.  
Tip: if you want to cut into bars do it now before you stick these in the freezer. Freeze for about 30 minutes. Then you can break this into serving sized pieces. Store in refrigerator. Enjoy! 
To purchase follow the link below

Gold Label Virgin Coconut Oil

Tuesday, August 26, 2014

Grilled Eggplant Parmesan

4 servings

Ingredients:
2- med. size eggplant sliced.
2 - cups basic spaghetti sauce or store bought is  fine,( I like Paul Newman`s Tomato and Basil)
3/4 - cup freshly grated Parmigiano-reggiano

I  used  my Cuisinart Griddler to grill my eggplant, Its healthier  than frying.
This variety "Sicilian"  is slightly smaller with a wider base and purple skin streaked with white. It is sometimes referred to as "Zebra" eggplant.

While the grill is getting hot  place a paper towel on a plate and lay the eggplant slices on it and sprinkle lightly with salt, this pulls out the excess water. Let sit for a few minutes. Then place on the hot grill, when  the eggplant starts to get char marks flip over for 3 minutes. and remove from the heat.

Directions:
Preheat the oven to 350 degrees.

In a glass baking dish, spread a layer of sauce over the bottom and place the grilled eggplant in in a layer placed like the eggplant on the grill pic. and sprinkle  on 1/3 of the  cheese. Repeat this process again till the remaining ingredients are used with cheese on the top. Cover  with a lid and bake for 30 min. or until bubbly. Serve with a warm crusty bread.


Grilled Pesche ( Peaches ) Ameretti

This is a recipe from the Piemonte Northen Italy area.

Ingredients:
4- ripe peaches, sliced in half and pitted
1/2 - cup Amaretti  cookie crumbles
1 -  tablespoon cocoa powder
1/3 up peach pulp from the peaches
1- teaspoon sugar
Beautiful California Peaches

I used my  Cuisinart Griddler to grill my peaches, but a gas grill or charcoal grill will work fine also!
Directions:
Cut the peaches in half and remove the pit, take out  1/3 cup of  pulp  from the  peaches and smash with a fork in  a med. sized bowl.
Then add the Ameretti cookie crumbles* notes below ,cocoa, sugar and mix till moist,enough to form 4 balls, then set aside.

Get your grill  hot and then place the peaches cut side down for about 5 min. Then using tongs turn the peaches over and add the filling to each peach and grill for about  5 min. longer. Remove from heat and place on a serving plate and serve warm.

* notes
Ameretti cookies  can be found in most International  markets

Sunday, August 3, 2014

Tomato Basil Soup



Ingredients : 
2 - cans  28 ounce San Marzano whole tomatoes
2 - tablespoons  olive oil
1- med. yellow  onion diced
2- tablespoons minced garlic
1/2 - teaspoon  red pepper  flakes
1/3- cup dry  basil flakes
1/4 - cup dried parsley  flakes
4- cups vegetable broth
1- teaspoon sugar
salt and pepper to taste
Parmesan


Directions:
In a large stock pot heat the olive  oil over med. heat. add the diced onion and cook till tender,  about  2-3 min.  Stir in the garlic and red pepper  flakes.  cook for  2- 3 min. longer. Add the canned tomatoes with the juice, the dry basil, the dry parsley and the vegetable broth. Stir in the sugar and cook for about 30 min. over med. heat.  
Using a immersion  blender,  puree the soup in the stockpot or transfer to a food processor to blend. The soup should be smooth with a  few tomato chunks. Season with salt and pepper to taste. Place is serving bowls while soup is hot and sprinkle each with Parmesan cheese and  serve.  6 servings.

*notes. be careful when transferring the the soup to a  blender or food processor. You might want to let soup cool down to room  temperature to  blend.    


This soup freezes  very well. Let the soup get  completely cool and transfer to a freezer container.


Saturday, August 2, 2014

Heirloom Tomato Salad with Middle East Inspired Sumac Dressing

Heirloom Tomatoes  come in such a  variety of  colors and shapes.  They  make any salad beautiful!

Ingredients:
6 -  Heirloom Tomatoes, your choice of colors cut in half then into  wedges
4 -  cups spring  Salad mix chopped
4 - Radishes thinly sliced
1/2 - cup Feta cheese crumbles

Directions: 
Put the  tomato wedges, radish slices and chopped  salad in a bowl and toss  and sprinkle the Feta over top of the veggies, just  before serving, drizzle the  Sumac dressing over top and serve.

Sumac Dressing:
1 clove garlic, crushed
1 tsp salt
1 tsp sweet paprika
2 tsp sumac
4 tbsp extra virgin olive oil
2 tbsp lemon juice
Whisk together very well  before  putting on the salad.

Notes ....                                                                                                                                                        Cherry red sumac is used extensively throughout the Middle East.   In the Mediterranean region today, sumac is used as a tabletop condiment or added during cooking to lend a pleasant, fruity sourness and soft cherry color to sauces, poultry, fish, and Turkish salads. The flavor is on the order of lemon juice or vinegar but milder and less acidic.
Sumac can be purchased at spice stores or found  in international food stores or online  on Penzeys.com

Friday, July 18, 2014

Caramelized Onions over Hummus

The  sweet onions are a nice  touch  to hummus, serve with toasted flat bread  as a appetizer  or with  your favorite Mediterranean / Middle Eastern meal.


Ingredients:
1 med. yellow onion diced
1 tsp. olive oil
2 tsp. white wine vinegar
2 Tbsp. light brown sugar
1 cup Classic Hummus


Directions :

In a  small  shallow bowl put about a cup  of classic hummus, I  like the  classic  flavor because  there are no other flavors that compete with  the wonderful sweet onions. Smooth  the hummus  up on the sides of the bowl so onions stay in the center.



 In a  small  skillet  bring to a med. heat and drizzle  with  olive oil, then add the  diced  onions, saute the onions  till they are tender  and add the  white wine vinegar and  light brown sugar and stir in  and cook  till  onions turn a beautiful caramel color,  pour over the hummus and serve.