Tag Archives: tomatoes

Brown Rice and Eggs (Cosmo Hippie Chef Alert!)

28 Sunday Mar 2010

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So this yummy warm earthy dish could probably be found in many different places, though I’m sure we would all interrupt it our own unique way. I first had this dish in Playa del Carmen, Mexico on the same trip I found Chiliquiles. My first thought was Brown Rice and Eggs? What could be special about that it’s so simple? My next thought was it’s a complex carbohydrate (the brown rice) and a healthy protein (the eggs) and will probably sustain me for a good part of the day, even if all I was doing that day was laying in the sun (which I was). So I ordered it and who knew something so simple would be so good. I even went back another morning for the same dish, the second time I asked for some sliced tomato’s for a fresh element and DELISH again. Now when I make Chiliquiles I save some of the tomato sauce so I can use it in this dish, we actually had it for breakfast this morning. Enjoy
-Brown Rice and Eggs- Serves 2-4
1 c. brown rice or more depending on the amount of hungry mouths, (I recently have been using wild rice I think it’s fun to switch it up)
2 eggs per person
Earth Balance Butter, or Olive Oil
leftover Chiliquiles sauce
salt and pepper
* sometimes I saute up some Kale and add it as well (I’m always finding places to add veggies)
**optional: Tofutti Sour Cream, avocado, extra hot sauce
1. Cook rice according to directions, (most times I make the rice a day ahead if I know I’m going to make this dish, it just saves time if making it for breakfast.)
2. Warm up leftover Chiliquiles sauce, (P.S. you could totally make the Chiliquiles sauce just for this recipe.)
3. In a saute pan saute the rice with a little butter or oil just until warmed through (if using already cooked rice). I like a little crunch or crispness to the rice. Salt and pepper the rice just a bit, cook for about 5-10 minutes.
4. Scoop the warm sauce into the bottom of the bowl and top with the sauteed rice. Set aside while you cook the eggs.
5. Add a little more butter or oil to the saute pan you used for the rice. Crack the eggs into the pan, I cook mine over easy but you could certainly scramble them if you’d prefer. Top the rice and sauce with the cooked eggs. (Be sure and salt and pepper the eggs while they cook.)
6. Top with any optional ingredients you would like.

Chilaquiles

07 Sunday Mar 2010

Posted by in breakfast

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I’m not even sure where to begin about this dish, WE LOVE IT! It’s warm, spicy, comforting, and super delicious. I first had this dish in Playa de Carmen, Mexico this last November, and I’ve been making a version of it ever since. That’s what’s awesome about traveling and trying the traditional dishes, you can bring home a piece of that experience. Chilaquiles is a traditional Mexican dish, typically corn tortillas cut into quarters and fried are the basis of the dish and a green or red salsa is usually poured over the tortillas until they begin to soften. Either eggs or pulled chicken are sometimes mixed in. The dish is topped with cheese and sour cream and maybe served with refried beans. It’s usually eaten for breakfast or brunch, this makes it a popular recipe to use leftover tortillas and salsa. They also believe this dish is a cure for a hangover… you decide.

I will share the way I interpreted the dish but try and make it your own. We thought this dish was special enough for Christmas Eve breakfast with my mom and Big Mike, it was a total hit.

Also my friend Nicole asked me for some Indian cooking tips, and I told her I would post a list of Indian spice that I think would possibly work with this dish. Enjoy!

–Chilaquiles– Serves 2

4 eggs
2 tortillas (I use organic sprouted wheat tortillas, burrito size)
1 jar canned tomatoes, or 32 oz. can crushed tomatoes
1-2 chipotles in adobo sauce (I pour the rest of the can into a Ziploc and toss in the freezer)
half a medium yellow onion, cut into 1/2 inch rounds and cut in halve again
olive oil
salt and pepper

-Toppings-

avocado
tofutti sour cream, or regular sour cream
cheese
hot sauce

1. I start by simmering the jar, or can of tomatoes in medium saucepan over medium heat, when the tomatoes begin to simmer I season with salt and pepper. Chop up the chipotles and toss into simmering tomatoes. Turn down to low and let simmer while you work on the other ingredients. (When using canned tomatoes from the store, if the mixture looses all it liquid add just a little water. You want it to be thickened and reduced, but a little liquid is ideal.)

2. Pre-heat oven to 350 and line a cookie sheet with foil, take to tortillas and cut in half, and then in half again. You’ll have 4 quarters then cut each of those in half and place on cookie sheet. Drizzle with a little olive oil and when oven is ready place in oven and bake for 10-15 minutes. You want them crispy and slightly browned. When done take out of oven and let cook.

3. Next get two bowl ready for serving. Place a frying on medium heat with a little olive oil crack all the eggs and begin to cook, be sure to season with salt and pepper. Cook them to your liking, we like them over easy.

4. Just before the eggs are cooked add the half moon slices of onion into the tomato chipotle mixture and stir in. Then warm then through just a little, when ready spoon about 1/2 c to 2/3 of a cup of the tomato onion mixtuer into each bowl, next top with the eggs.

5. At this point it’s up to you what you want to top your dish with, we like tofutti sour cream and avocado for sure. If we have cheese we add it, if not it’s great without cheese. I place the baked tortilla wedges around the outside of the bowl. (I have a soggy bread and tortilla thing, this ensures that they don’t get to soft before I can get to them.)

Here’s a few Indian spices I think would work if you want to take the dish that direction.
Cinnamon, Cloves, Allspice, Cumin, Nutmeg, Corriander, Tumeric and Dried or Fresh Parsley,
I would start with about 1/4 t. of some of these to start out, remember you can always add more.

P.S. We had this dish for brunch this morning, and maybe for dinner later in the week :), also I use the leftover sauce for another dish that I will share, Brown Rice and Eggs.

Keeping it REAL and Simple- Homemade Marinara Sauce

09 Monday Nov 2009

Posted by in DIY, pasta

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So the last time I checked in was weeks ago, and I mentioned that I was in a food funk. Nothing was inspiring me nor was I even wanting to eat, my taste buds were on hiatus. Part of this was due to the Farmer’s Market coming to a close as well as the weather here in Salt Lake won’t make up it’s mind if it wants to be cold or warm. I’m certainly not complaining about the sunshine it’s just that it is throwing my wants and cravings for a bit of a loop! So I took action and I completely cleaned the kitchen and fridge from top to bottom in hopes that cleaning out my creative space would make room for the energy to flow. Is it working? Who knows only time will tell, but there’s always in the meantime. As for the meantime, I vowed to keep it simple, and get real about this present moment. All of us go through stagnic times, it’s like riding a wave – it goes up and it goes down. No worries just go with the flow, do what you can, andthe rest will catch up.

Here’s a simple Marinara Sauce I refer to often (Everyday Italian, Giada De Laurentiis) it’s sweet an delicious and very versatile.
– Marinara Sauce-
1/4 c. olive oil, or enough to cover the bottom of the pot
2 small onions or 1 large, chopped
2-4 cloves garlic, chopped
4-6 stalks celery, chopped (I like the leafy stalks)
2-4 carrots, peeled and chopped
2 jars (I use my canned tomatoes) or cans (32oz)
2 fresh bay leaves
salt and pepper to taste
1. In a large pot over medium heat, add onions and garlic and saute until soft and translucent, about 10 minutes.
2. Add the carrots and celery and season with salt and pepper, saute until soft, another 10 minutes.
3. Add tomatoes and bay leaves and simmer until sauce thickens about an hour. Let cool and I like to puree mine in the blender, taste and season with salt and pepper if needed.

Greek Salad

20 Sunday Sep 2009

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Well for those of you who don’t know, I’m Italian, and there’s this great line from a book called “Animal Vegetable Miracle” where the author is talking about her husband’s Italian heritage and she says “It’s my observation that when Italian genes are present, all others take cover.” That would be my observation as well, unless ofcourse you meet a Greek. Now that my Mom dates a big Greek man, Mike, I joke that we have all become a little Greek. I’m sure all of you have someone like this in your life, and if not, you’d better get one because it’s a whole lot of food and love. So this recipe comes from the newest member of our family, Mike. Thanks for all the food and love, you fit right in and then some. My poor quiet husband had know idea what he was in for when he married me, first the Italian crazyiness and food and now the Greek fun and fare, but he’s loving every minute of it, and the food isn’t too bad either.

-Greek Salad-

16 oz baby spinach
1 lb cherry tomatoes, sliced in half
1 large onion, thinly sliced (I use purple onion, Mike likes white onion)
1/4 lb good feta, cut into bite size pieces (I get mine at the farmer’s market from Rockhill Creamery, it’s called Desert Red and the flavor is salty and rich.)
pepper to taste
(I don’t use salt because the feta is so salty, it doesn’t really need more.)

1. I layer all of the ingredients in a huge bowl staring with the spinach, then the tomatoes, onion, and feta sprinkle some pepper and then layer one more time starting with the spinach and so on.
2. I like to dress each serving individually but you can certainly dress the whole salad when ready to serve.

-Dressing-

Here’s the thing, the dressing is a mixture of balsamic vinegar and homemade ranch from Mike’s restaurant, The International Pantry. We just mix the two according to taste, so if you can’t get your hands on Mike’s ranch use you favorite and mix with the balsamic for this truly original salad delight. ENJOY!

*Spinach historically was regarded as a plant with remarkable abilities to restore energy, increase vitality, and improve the quality of the blood. Spinach contains twice as much iron as most other greens. Spinach is also one of the most alkaline-producing foods making it useful in helping regulate body pH. It is also one of the richest dietary sources of lutein making it an especially important food for promoting healthy eyesight and preventing muscular degeneration and cataracts. Spinach, like other chlorophyll and carotene containing vegetables, is a strong protector against cancer. Researchers have identified at least thirteen different flavonoid compounds in spinach that function as antioxidantsand as anticancer agents.

Garlic Broth

20 Sunday Sep 2009

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This recipe came from the cook book I found in our second cabin in Manzanita. It’s called ‘Sweet Basil, Garlic, Tomatoes and Chive’s’ (Shaw 1992), I ordered it the second we got home because I made this soup twice while in Manzanita and once since we’ve been home. This one is sure to be a staple in our house when it gets cold and the benefits of garlic are a mile long, I’ll share some of those benefits at the bottom of the recipe.

-Garlic Broth-

(I double this recipe when making it for two)

2 c. water (I use vegetable stock or broth)
6 cloves of garlic
2 fresh sage leaves, minced
2 t. good olive oil
salt and pepper to taste

*optional* I use fresh tomatoes pureed (equaling about a cup or more), and then add to the mixture.

1. Bring the water (or broth) to a boil along with the garlic, and simmer until the garlic is soft, about another 20 minutes. Add the sage and keep simmering about another 20 minutes.
2. Turn off heat, spoon out the garlic and smash on cutting board with the back of a knife, if you have a mortar and pestle that would work great. Mash the garlic with the olive oil, grinding it into a paste.
3. Stir the garlic paste back into the broth. Season with salt and pepper. Serve hot.

*Variations* For a richer soup grind 2 T. of grated Parmesan cheese into the mashed garlic along with the olive oil in step 2. And/or grind a raw egg yolk into the garlic along with the olive oil. And/or at step 3 add 2 ounces angel hair pasta (I used quinoa pasta in mine) with the garlic paste, and cook until done. ENJOY!

*GARLIC, has a long history of use as an infection fighter. In fact it has been referred to as the ‘Russian Penicillin’ to denote it’s antibacterial properties. It’s antimicrobial activity is due to allicin. Allicin has been shown to be affective not only against common infections, such as colds, flu, stomach viruses and Candida yeast, but also against powerful pathogenic microbes, including tuberculosis and botulism. The beneficial effects of garlic are clearly quite extensive. Its use as a food should be encouraged, despite its odor, especially by those with elevated cholesterol levels, heart disease, high blood pressure, diabetes, Candida infections, asthma, infections (particularly respiratory infections), and gastrointestinal complaints. For best flavor and health benefits, buy fresh garlic.

Recipes PLEASE!- Roasted Vegetable Orzo w/Basil Parmesan Vinaigrette

20 Sunday Sep 2009

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I know, I know it’s been forever since I’ve posted some new recipes and I apologize. I think I’ve probably mentioned a few thousand times how busy this summer has been for me, but lucky for me it’s Sunday morning and I’m sitting in bed blogging while my sweet husband makes me breakfast in bed. This is his way of giving me some time to just watch my favorite cooking shows or catch up on the blogging. We are having our famous hot cereal with fresh orange/grapefruit/carrot juice, I can’t wait!
On with the recipes: This first one is actually a dish I took to a local Public Pot Luck Picnic that was held in order to raise awareness for Congress to improve the Child Nutrition Act, which supports the need for better food in our schools. This dish is healthy, light, refreshing and very addictive if I do say so myself. It works great as a side dish for a get together and this time of year you can pick up most of the ingredients at the farmers market.

-Roasted Vegetable Orzo with a Basil Lemon Parmesan Vinaigrette-

1 package orzo pasta ( I was lucky enough to find whole wheat orzo, yeah! ) cook according to directions, drain and let cool
6 medium size bell peppers ( I like to use yellow, red and orange peppers for the sweetness and color ) cut into bite size pieces
1 large or 2 medium purple onions, cut into bite size pieces
4 cloves garlic, minced
4 large heirloom tomatoes
olive oil
salt and pepper
*optional* 1 package baby portabello mushrooms, chopped

1. Cook pasta according to directions and set aside to cool, if your in a pinch you can rinse the cooked pasta under cold water to help the cooling time.
2. Preheat the oven to 425 degrees, on a large cookie or two if you need it toss together the peppers, onion, garlic and mushrooms if using with olive oil and salt and pepper.
3. Place the cookie sheets in the oven and roast for 30- 40 minutes, just until the edges are charred a little. I rotate the cookie sheets half way through the cooking time.
4. When the veggies are cooked to perfection take them out and let them cool a bit, when they have cooled toss the pasta and cooked vegetables all together in a large bowl and toss with the vinaigrette. And when this is all tossed together I cut the heirloom tomatoes in wedges and top the orzo with these beauties.

-Lemon Basil Parmesan Vinaigrette-

2/3 c. olive oil
2/3 c. fresh lemon juice, also the zest of those lemons
3/4 tsp. salt
1/2 tsp. pepper
1/3 c. chopped fresh basil
1/3 c. fresh grated Parmesan cheese
2 cloves garlic, minced

1. Mix olive oil, lemon juice, zest, salt, pepper, garlic and basil in a container with a lid. Place the lid on container and shake. Add the cheese just before tossing over the pasta and vegetables.

*Vinaigrette can be made ahead. Pasta and vegetables can be made a day ahead, toss all together at the last minute. Also add tomatoes very last. ENJOY!

Lunch for the week… Tabbouleh

02 Thursday Jul 2009

Posted by in appetizer, pasta, Snack

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I am so glad I found some time to catch you up with this wonderful light and refreshing dish. Every week I crave something different and it seems to me that this weeks recipes are about simple fresh flavors. Also I was wanting meals that make us feel refreshed like my ‘green drink’. I had a crazy month and my husband just got back from a boys weekend in Vegas! That’s right Vegas need I say more?! This has made a great lunch for us, you could make it for a side dish with chicken or fish or take to to a party with some pita.
I got this recipe from one of my favorite cooking show ladies, The Barefoot Contessa. She makes this all in a big bowl, refrigerates it and then stuffs pitas with the mixture and adds a slice of feta. I on the other hand layer the ingredients in our lunch containers starting with the feta, then the tabbouleh, I add brocco sprouts (not in the recipe), then the cucumbers, and cherry tomatoes. It a fresh party in your mouth, Enjoy!

-Tabbouleh-

1 c. bulgar wheat (I get it the bulk section)
1 1/4 c. boiling water
1/4 c. lemon juice (2 lemons)
1/4 c. olive oil
kosher salt
1/2- 1 c. scallions, white and green parts (1 bunch), I used the ones in my garden!
1/2 c. chopped mint (fresh)
1/2 c. flat leaf parsley, chopped (fresh)
1 cucumber, seeded and medium diced, I use 6 little ones for our lunches.
1 pint cherry tomatoes, cut in half
1 t. freshly ground pepper
3/4 lb. feta cheese (I got mine from the farmers market)
pita (if making sandwiches)

1. Place the bulgar in a large bowl, pour in the the boiling water, and add the lemon juice, olive oil and 1/2 t. salt. Stir, then allow to stand at room temperature about an hour.
2. Add scallions, mint, parsley, cucumber, tomatoes, 2 t. salt and the pepper, mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve went the tabbouleh sits for a few hours.
3. If making lunches refer to above blog, if making for side dish add feta and serve. If making sandwichesstuff the tabbouleh and feta into the pita breads. Enjoy