The very best slow roasted Tomatoes

Friday, August 28, 2009

We have a wonderful friend who has a mega garden this summer (2009) and he has been kind enough to share his bounty with us. So I am going to share my family's top Secert recipe with you. I promise you will love it.

Indigents:Cherry, grape or small Roma tomatoes,Whole cloves of garlic unpeeled, Olive oil , Herbs such as thyme or rosemary (optional)

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.... ENJOY :)

Mexican omelette

Thursday, August 27, 2009

Recipe Ingredients:
2 Large whole eggs , plus 3 egg white's
1/2 cup Can of Chickpeas (Garbanzo beans)
1/2 cup Kidney beans canned
1/2 cup sweet Green pepper
1/2 cup fresh mushrooms
3 teaspoons of Olive oil
salt & pepper to taste

Cooking Instructions
In medium non stick skillet saute' pan cook onion, garlic, chickpeas, kidney beans, red and green peppers and mushrooms in 1 tsp olive oil until tender. In mixing bowl, whip all eggs and seasoning. In second saute' pan heat 1 tsp of the olive oil, add 1/2 egg mixture and cook until omelet is formed. Fill with 1/2 of the vegetable mixture, fold over and serve. repeat for 2ND omelet.

Rosemary Chicken

Monday, August 17, 2009

12 oz Boneless skinless Chicken breast
4 tbs Cornstarch
2 cups plain yogurt
8 cups broccoli
4 Cups diced tomatoes
2 cup pear slices
5 Tsp Olive oil
3 tsp dried Rosemary
2 Tsp paprika
1 Cup Chicken broth

Cooking Instructions
In non stick skillet cook chicken in oil until lightly browned; add yogurt, paprika and rosemary to chicken and simmer for 3 minutes. Mix cornstarch with chicken broth to dissolve; Add to chicken mixture. Simmer until thick sauce forms. Steam broccoli in separate pan until tender. Prepare 2 dinner plates by placing a bed of tomato slice on each plate, top with broccoli. Place chicken beside broccoli and tomato and garnish with pear slices. Enjoy !

Brown Rice

Thursday, August 6, 2009

•3 tablespoons butter
•16 ounces fresh sliced mushrooms
•1 cup slivered blanched almonds
•1 cup brown rice
•3 cups water
•1/4 to 1/2 cup chopped pimiento
•1 teaspoon salt
•1/8 teaspoon pepper
Melt butter in medium saucepan; sauté mushrooms and almonds until golden. Add remaining ingredients; cover and bring to a boil. Reduce heat and simmer 45 minutes, until rice is tender. Enjoy

Mexican Burgers

GROUND BEEF, 85% lean 4oz
GROUND Turkey 4oz
Sweet Green Bell pepper 2 cups
OLIVE OIL 1 teaspoon
CHILI POWDER 1 teaspoon

In a medium bowl mix together the ground beef,turkey and salsa. Form 2 oblong patties. Place under broiler. Cook until browned. While patties are cooking add oil to non stick skillet cook kidney beans and peppers until hot, then add chili powder, hot sauce, and tomato puree. Simmer for 5 minutes stirring constantly. Place each patti on a plate and top with vegetable mixture. Enjoy
Total Carbohydrate 45 grams
Total Fat 17 grams
Protein 32 grams

Chicken with Garden Vegetables

Tuesday, August 4, 2009

Chicken breast, boneless 6 oz
Yogurt or skim milk plain 1 cup
Broccoli flower clusters flowerets 3 cups
Almond, unblanched slivered 4 tbsp
Mushroom - second batch slices 3 cups
Olive oil extra virgin 3 tsp
Onion raw 3 cups
Mushroom raw 4 cups
Cornstarch 4 tsp
Broth, chicken can 1 cup
Carrot, raw sliced 1 cup

Cooking Instructions-In sauce pan cook onions, quartered mushrooms carrots, and chicken in chicken broth and oil until chicken and vegetables are done. Remove saucepan from heat and slowly stir in lemon juice, and yogurt. Then add cornstarch(dissolve in a little water first). Lightly simmer until mixture thickens. In another sauce pan place broccoli and enough water to cover. Cook until broccoli is bright green and tender. Place Chicken mixture on two serving plates, top with equal amounts of broccoli, sliced mushrooms and slivered almonds. Enjoy !

Number of Servings:2
Calories Per Serving:516

Protein 43 grams

Totals carbs 54

Total Fat 17 Grams

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