Tag Archives: tomato

Brag Blog

This post is purely a bragging post.  This year was the first year I tried to start my own garden.  I tried tomatoes, cherry tomatoes, basil, rosemary, lemon thyme, parsley, zucchini, and squash.  I picked my first large tomato the other day, plucked a few basil leaves, and had a great dinner salad!  Perfect for summer.  I’m so proud of myself.  Just a drizzle of balsamic vinegar and a pinch of salt, and summer is in full swing!

tomato basil

I’m off for a little summer vacation and will be off the grid for a few weeks.  Can’t wait to come back with new food ideas and inspiration!

Leave a comment

Filed under Uncategorized

Fancy BLoT

My childhood summers consisted of many trips up to Maine beaches, which always also included Maine lobster.  YUM!  So to me, nothing says summer more than some red hot lobster.  After a very filling recent lobster dinner, I took some leftovers and made a Fancy BLT open sandwich the next day.  Even better the second day!

Fancy BLT

Pieces:

  1. the leftover claw and tail meat of 1 lobster
  2. 2 slices bacon
  3. 15-20 cherry tomatoes
  4. 1 tbsp. (vegan) mayo
  5. 2 celery stalks
  6. 1 tsp. lemon pepper
  7. 2 slices of your favorite gluten free bread
  8. 1 tbsp. vegan butter

Process:

  1. Strip the claw and tail of the lobster to get all possible meat.  Shred with your fingers or a fork and put into a bowl.
  2. Cut the bacon into small bite sized pieces and saute on medium heat for about 5-7 minutes, until crispy.
  3. Slice the cherry tomatoes into quarters.
  4. Chop the celery into the same size pieces as the tomatoes.
  5. Add the sauted bacon, cherry tomatoes, celery, lemon pepper, and mayo to the lobster meat and stir to combine. 
  6. Toast and butter the bread to your liking.
  7. Create an open sandwich by scooping lobster salad on the toast.
  8. Enjoy!

lobster blt

Happy Allergy Free Eating!

Leave a comment

Filed under Uncategorized

Roasted Tomato Soup

Hello again!  I haven’t posted in a while, but am back, ready for summer, and still in the kitchen!

My mom recently made this Roasted Tomato Soup recipe for me when I was under the weather, and it is delicious.  It comes from Tyler Florence, and is made from actual tomatoes.  Definitely one of my favorites.  All my mom did differently was make it gluten and dairy free!

Roasted Tomato Soup based on a recipe by Tyler Florence

Pieces:

  1. 2.5 pounds fresh tomatoes (a variety- heirloom, roma, grape)
  2. 6 cloves garlic, peeled
  3. 2 small yellow onions, sliced
  4. one half cup olive oil
  5. 1 quart chicken stock (gluten free)
  6. 2 bay leaves
  7. 4 tbsp. (vegan) butter
  8. three quarters of a cup coconut creamer
  9. one half cup freshly chopped basil leaves
  10. salt and pepper to season

Process:

  1. Preheat oven to 450 degrees.
  2. Wash, core, and cut tomatoes into halves.
  3. Put the cut tomatoes, garlic, and onions on a baking tray.
  4. Drizzle with olive oil and salt and pepper.
  5. Roast for 45 minutes.
  6. Remove the tomatoes, garlic, and onions from the oven and put into a large stock pot.
  7. Add the chicken stock, bay leaves, and butter.
  8. Bring to a boil, reduce heat, and let simmer for 15-20 minutes.
  9. Using an immersion blender, puree the soup until smooth.
  10. Return soup to low heat and add the coconut creamer.
  11. Season with salt and pepper to taste.
  12. Serve hot and garnish with fresh basil.

tomato soup

Happy Allergy Free Eating!

Leave a comment

Filed under Uncategorized

BBLT Salad

I recently discovered a turkey bacon at Whole Foods that has 35 calories a slice, and has no nitrates or hormones… and it is nice and thick!  So I had to figure out how to use this great find in my lunches last week.  So here goes the Bean, Bacon, Lettuce, and Tomato Salad!  This recipe is enough to make a few salads.

Bean, Bacon, Lettuce, and Tomato Salad

Pieces:

  1. salad lettuce (about half a bag, washed)
  2. 2 cups cherry tomatoes
  3. 5-6 slices turkey bacon
  4. one can white beans, drained
  5. one half cup crumbled blue cheese (optional)
  6. 1 tbsp. herbed mayo (or substitute)
  7. 1 tbsp. olive oil
  8. 2 tbsp. white vinegar
  9. 1 tsp. garlic salt
  10. 2 tsp. lemon pepper
  11. 1 tsp. chili powder

 

Process:

  1. Slice the bacon into small pieces and sauté in a large skillet over medium heat, until desired crispiness.
  2. Drain the white beans.
  3. In a large bowl, plate 2 handfuls salad lettuce and add a handful of cherry tomatoes, about a quarter cup sauted bacon, two teaspoons crumbled blue cheese, and a quarter cup drained white beans.
  4. In a salad dressing shaker, combine and shake the mayo, olive oil, white vinegar, garlic salt, lemon pepper, and chili powder.
  5. Top salad with dressing and enjoy!

bblt saladHappy Allergy Free Eating!

 

 

 

 

Leave a comment

Filed under Uncategorized

BBQ Tofu Salad

I usually make my lunches for the week on Sundays, and usually make the same thing for the entire week.  I can put it together in the morning and don’t have to think about it because the prep work is already done.  This week, I made a BBQ Tofu Salad and it was SO good!  If you don’t like tofu, you could easily make this recipe with chicken.  It could also make for a healthy weeknight dinner.

BBQ Tofu Salad

Pieces:

  1. one package of cubed tofu, drained
  2. 4 tbsp. your favorite BBQ sauce + 1 tbsp. for dressing
  3. one can black beans, drained
  4. 1.5 cups frozen corn
  5. 2 tbsp. chili powder
  6. juice of one lime + 2 tsp. for dressing
  7. 2 tsp. lime zest
  8. 5 plum tomatoes (1 for each salad)
  9. one package of spring lettuce mix with herbs (more than enough for whole week)
  10. avocado slices (optional)

Process:

  1. Drain the tofu very well.
  2. In a large sauté pan, add the tofu and 4 tbsp. of your favorite BBQ sauce.  Saute the tofu over medium heat in the BBQ sauce until it starts to get crispy.
  3. In another large sauté pan, add the drained black beans and corn.  Add the lime juice, chili powder, and lime zest.  Stir the corn and beans on medium heat for 15 minutes.
  4. To make each salad, make a large bed of lettuce.  Top with corn and bean mixture, BBQ tofu, sliced tomato, and sliced avocado (if you wish).  Dress with extra 1 tbsp. of BBQ sauce and extra 2 tsp. lime juice.
  5. Enjoy!

BBQ tofuHappy Allergy Free Eating!

1 Comment

Filed under Uncategorized

Not Your Average Tomato Basil Salad

Summer practically begs for fresh tomato and basil salads.  It is such a fresh combination, and summer is the perfect time for home grown basil.  Here is a tomato basil salad that will add some spice to any summer night… it certainly isn’t what you are expecting.  And one of my new favorites.

Not Your Average Tomato Basil Salad

Pieces:

  1. 2 tomatoes, chopped into bite sized pieces
  2. 1 mango, peeled and chopped into bite sized pieces
  3. one cup freshly chopped basil
  4. 1 tbsp. olive oil
  5. 1 tsp. curry powder
  6. 1 tsp. red pepper flakes
  7. salt and pepper to taste

Process:

  1. Chop the tomatoes, mango, and basil.
  2. Toss in a bowl, drizzle with olive oil.
  3. Sprinkle curry powder, red pepper flakes, and salt and pepper.
  4. Serve cold.

1 Comment

Filed under Recipes

Tomato, Dill, and Goat Cheese Panini

Hello again!  Well, I am in my new house, which is very exciting… but more importantly, the kitchen is just about done!  It was one of my priorities, and I couldn’t get wait to get back in there.  My new kitchen has much more room than my old one, and I am already off and using it.  In these hot summer days, I wanted to be in the kitchen but not create a lot of heat.  So, I made a Tomato, Dill, and Goat Cheese Panini.  Delicious, and the closest thing to a grilled cheese I have had in a while!

Tomato, Dill, and Goat Cheese Panini

Pieces:

  1.  2 slices gluten free bread (my favorite is Canyon Bakehouse)
  2. 2 slices tomato, cut thin
  3. 1 tbsp spreadable goat cheese
  4. 1 tsp. freshly chopped dill
  5. 1 tbsp. vegan butter

Process:

  1. Spread the goat cheese on one slice of bread.
  2. Sprinkle the dill on top of the goat cheese.
  3. Layer the tomato and put the other piece of bread on top.
  4. Butter both outside sides of the bread, and cook on a panini grill or stovetop until done.
  5. Enjoy hot!

I paired it with red bliss potatoes sauteed with some dill and hot honey mustard.  Great combo!

Happy Allergy Free Eating!

1 Comment

Filed under Recipes

Summer Salsa Talk

When I visit my parents, my mom goes on a culinary binge creating gluten and dairy free meals.  She is always on the lookout, and I often go home with numerous copies of recipes… and a full stomach.

This week, my mom made salmon with summer salsa on top, with roasted green beans and quinoa on the side.  We went to the local farmer’s market to get fresh fruits and veggies for the salsa…always the best way to get fresh and less expensive produce.  The salsa included chopped mango, red pepper, tomato, jalapenos, shallots, a tablespoon of apricot jam, olive oil, balsamic vinegar, and lime juice.  A perfect summer topping.

After dinner, my mom and I were talking about how homemade salsa can take on so many different varieties.  Here is how the conversation went:

“This was so delicious.  You could also add red onion for a kick.”

“Oooo, or how about capers and olives?”

“Or you could make a citrus salsa by adding orange slices.”

“Or grapefruit!”

“What about some crunch… like nuts… pine nuts would be good.”

“And celery.”

“Waldorf salsa… celery, grapes, and walnuts.”

“Or BLT salsa… with arugula and chopped bacon.”

“And you could put this over chicken, or in a salad, or even over sausage in the morning.”

“You know, we really should write all this down…”

And so it goes.  My mom and I really love talking about food and how different flavors come together.  We often look at recipes and then discuss how we could change them with different flavors for different seasons, meals, or tastes.  To me, this is what makes cooking such a fun challenge. 🙂

Happy Allergy Free Eating, and talking… go make some salsa!

Leave a comment

Filed under Healthy Ideas