Creamy Roasted Tomato Soup

 A great way to use up all those end of the summer tomatoes. The tofu creates a rich and creamy texture with out the fat and calories while adding punch of protein. Great served with a dollop of sour cream or would make a great meal with a rich grilled cheese sandwich.

serves 6-8

 

Ingredients:
4 lbs tomato, sliced in half length wise
1 head of garlic, peeled
2 c carrots
1 bunch basil
12 oz container soft tofu
1 qt chicken or vegetable broth
olive oil
salt and pepper

 

Directions:
Pre-heat oven to 375. Add tomatoes, garlic and carrots to a large sheet pan, use two if needed, drizzle with olive oil, salt and pepper. Roast for about an hour or until the tomatoes start to dry out and get brown on the edges. Add broth to the soup pot and put on medium low heat. Divide the roasted vegetables in the three batches adding 4 oz of tofu and basil. Carefully puree each batch in the blender and add to the chicken broth. After done with all three batches stir to combine with the both and simmer for 20 minutes. Serve warm topped with sour cream, basil and a drizzle of olive oil or a yummy grilled cheese sandwich!Enable screen reader

What I've Been Up To

Bacon Blue Potato Salad

Give your boring potato salad some zip with blue cheese and bacon. What more could a steak want. To make things even easier try using 1 cup of blue cheese salad dressing in place of the blue cheese, mayo and vinegar.

Ingredients
8 oz blue cheese, crumbled
1 lb slab bacon, 1/2-in diced
2 lb new potatoes
1/2 c mayonnaise
1/4 c apple cider vinegar
4 green onions, sliced in rounds

Directions
Add diced bacon to a dry pan and cook on medium low heat till crispy, 20-40 min. While the bacon is cooking wash and quart potatoes to make equal in size. Add to a pot and fill with water. Cook until fork tender. While the bacon and potatoes are cooking make the dressing. Add green onion and blue cheese to a small bowl and set aside. In a large bowl whisk mayonnaise and cider vinegar, add salt and pepper to taste. Once the potatoes are fork tender drain, add to dressing and toss to coat potatoes. Remove bacon from grease with a slotted spoon and drain on paper towel. Add bacon to potatoes and mix. Let chill for 1-2 hrs. When ready to serve bring up to room temp and add blue cheese green onion mixture and toss. Great served steak!

Strawberry Lemonade Cupcakes

Despite the super moist butter in this recipe these cute little cupcakes are as light as air and perfect for a warm summer night.

cake:
1 box of butter cake mix
1 large or 2 small lemons
1/2 cup sugar

butter cream frosting:
1/2 lb of butter at room temperature
1 lb confectioners sugar
2 tbls sugar
1 pint strawberries
1 tsp vanilla

Follow directions on cake mix adding the zest of 1 large or 2 small lemons. While the cupcakes are baking juice the lemons in a microwave safe bowl, add sugar and microwave till sugar is dissolved, 30-60 seconds. Set aside to cool.
When the cupcakes are done remove them and while still warm drizzle them with the lemon simple syrup mixture. This might take a couple of minutes while the cupcakes slowly absorb the simple syrup.
While the cupcakes are cooling dice the strawberries add them to a colander with 2 tablespoons of sugar. Let them drain to remove some of the moisture. Add the butter to the mixer, mix till light and fluffy. Add confectionery sugar slowly till it is fully incorporated. Fold in strawberries and vanilla in and frost cooled cupcakes.

Roasted Ramp Pesto

A great way to enhance the flavors of the ramp. Roasting will sweeten and minimize the pungency of these delicate treasures of the forest.

Ingredients
2-3 bunches of ramps, cleaned and dried
1/2 cup + 2 tbsp extra virgin olive oil
1/2 cup pecorino romano cheese, grated
1/4 cup pignoli nuts, toasted
salt and pepper to taste
1lb pasta

Directions
Pre-heat oven to 375. Place ramps on a baking sheet in a single layer, you might need two baking sheets, drizzle with 2 tbsp of olive oil and season with salt and pepper to taste. Roast for 15-20 min or until the ends start browning and getting crispy. (While the ramps are roasted start your pot of water for the pasta.) Transfer to a food processor, add pignoli nuts and blend till smooth. Slowly drizzle in olive oil till emulsified.  Transfer to a serving bowl and mix in the pecorino romano cheese. Toss with pasta. If the pesto is a little to thick you can thin with pasta water. Enjoy!

5 Simple Ingredients

What a wonderful way to end a day. Five simple ingredients... tomatoes ripe off the vine, fresh made mozzarella, basil (picked from my garden), syrupy balsamic vinegar and a fruit extra virgin olive oil. No salt, pepper or anything else needed.

Belmar NJ - Seafood Festival 2011

 I started out the afternoon with a little balsamic tasting to wet my palette. John Spenger's Bistro Blends were exceptionally crafted. The heirloom balsamic was surprisingly smooth and sweet with a warm vinegar finish.
After surveying the land for the best eats I took a peek at all the Cajun shrimp and yummy whole grilled fish.
I settled on getting my souvenir mug with unlimited refills at Wild Bill's. Being more of a "purist" I stuck to the diet rocky mountain root beer but definitely had to taste the vintage vanilla cream and outlaw orange. Of course all delicious and refreshing on a humid day like today.

I had to stop and ogle at the large bin of beautiful steamed shrimp. The were pretty big, at least 16-20U. I settled on some roasted clams, lobster and corn. What a feast!

 After running into some friends, digesting and walking around for a while I went to look for the alligator sausage I was told I had to try. Tasted like chicken. haha, ok just kidding. Well, kind of... Very tasty but I lost the mild alligator flavor to the spice. In retrospect I probably should have tried the alligator poppers from Crave Cajun Food to taste the actual alligator.
 After having my fill of soda, stopping to get some kettle corn, my weakness, and doing a little more walking around. I stumbled upon Button's French Crepes, Princeton, NJ. A little disappointed they weren't making any savory, ummm seafood, crepes I tasted the s'mores crepe. Heaped high with marshmallows, nutella and gram cracker crumbs it was the perfect way to end a delightfully filling day. And who doesn't love a frosty beverage donning a sunglasses clad strawberry!

Tiella

I love this served with grilled balsamic chicken or some baked tofu. It's light yet hearty with the addition of nutty parmesan and potatoes. The trickiest part of this simple recipe is finding veggies that are the same size. (I cheat and cut them in half.)

 Ingredients:
1 med. zucchini
1 med. yellow squash
2-3 red skin potatoes
1 Japanese or Indian eggplant (just for size)
2 small tomatoes
1 onion, diced
2 cloves of garlic, chopped
6 tbsp of olive oil
1/4 cup of parmesan cheese

Directions:
Add 2 tbsp of olive oil, diced onion and garlic to a med saute pan. Cook on med heat till translucent. While onions and garlic are cooking slice the zucchini, yellow squash, potatoes, eggplant and tomatoes evenly. Once onions are translucent spread in the bottom of a casserole pan. Layer the sliced vegetables on an angle alternating them to make a pretty design. Top with parmesan cheese and olive oil. Bake at 375 for 45-60 min or until the potatoes are cooked.

Happy Thanksgiving

As an alternative to pumpkin pie. I decided to go with a lighter pumpkin souffle recipe. I was very nervous about the trial run but it looks so pretty.  I used a recipe from Gourmet for the Spiced-Pumpkin Souffle with Bourbon Molasses Sauce. It came out well. I didn't add the bourbon molasses sauce but just dusted it with powdered sugar. It was definitely light and airy.

I often order souffles out but I've never made one. I did a large 1.5 quart souffle. I think the individual ones might come out better but I love the grand look of a large one. Any suggestion on adjusting cooking time/temperatures for converting recipes? Happy coooking!

Are Macaroons the NEW Cupcake?

Macaroon or Macaron, tomato, tamato.... Light, crunchy, sweet and chewy are these lovely little French gems the next big thing?... Bigger than the cupcake?

French Inspired Bridal Shower

I love Macarons

 Classic Wedding 

Sugary Sweet Love 

As a Color Trend?!

Devil in an Apron Parisian Macarons

Macaroons Stack the Deck in San Fran

Rose And Basil Dark Chocolate Macarons

Try Stir fry!

I love stir frying. It is super easy, quick and healthful. Stir frying is simply a cooking technique like baking or sauteing. It is the act of cooking over a high heat stirring continuously. Forget about the traditional Asian ingredients, almost anything can be stir fried. I use a basic combination of 3 part veggies to one part protein. It can be served straight up or over rice, pasta or any other grain.

Italian Stir fry

1 bunch of basil

1/2 c broccoli, cut into bite size pieces

1/2 c zucchini, cut into bite size pieces

1/2 c bell pepper, cut into bite size pieces

1/2 c sweet/spicy italian sausage, cut into bite size pieces

 1/2 c tomato sauce

1-2 cloves of garlic, minced

1 lb pasta or rice

olive oil

salt/pepper to taste

parmesan cheese

Heat up wok with 2 TBSP of olive oil on high heat. Add sausage and cook for about 3-5 min stirring constantly and remove from wok. Add broccoli and bell pepper cook for a minute then add zucchini, garlic and salt/pepper to taste cook for another 3-6 minutes until desired tenderness. Add sausage cooked sausage, basil and tomato sauce cook for another minute. Serve over pasta or rice with parmesan cheese.

Serves 4

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Southwestern Stir Fry

1 bunch of cilantro

1/2 c black beans

1/2 c bell pepper, cut into bite size pieces

1/2 c onion, cut into bite size pieces

1/2 c corn

1/2 salsa

1 jalapeno, minced

1 clove garlic, minced

1 tsp cumin

2 c cooked rice

1/2 c cheddar cheese

olive oil

salt/pepper

Heat up wok with 2 TBSP of olive oil on high heat. Add bell peppers, onion and cook for one minute. Add corn, black beans, cumin, jalapeno, garlic and salt/pepper to taste cook for another 5 minutes. Turn of heat, add salsa and cilantro. Serve over rice with cheddar cheese.

Serves 4
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I hope these recipes get your creative juices flowing. What is your favorite stir fry combo?

Kale Chips

A super easy and healthful snack.

1 bunch of kale, washed and dried

salt/pepper to taste

extra virgin olive oil

Pre-heat the oven to 350. Trim the kale and place on sheet pan in a single layer. drizzle with olive oil, salt and pepper bake for 15-30 min till dry and crispy. serve immediately.

Tofu Two Ways

Basic Tofu Recipe Two Ways

This basic recipe can be transformed into almost anything. The tofu can be baked parmesan style, dipped in ketchup as a nugget or added to a salad instead of chicken. Disregard your preconceived notions about tofu and give this recipe a try. It is sure to be a crowd pleaser.

2 packages of firm tofu
1/2 c italian salad dressing
2 tbsp hot sauce
2 garlic cloves, chopped
2 tbsp poultry seasoning
olive oil
salt/pepper
3 eggs
1 c flour
2 c bread crumbs

Slice tofu into uniform pieces. Depending on what you are using it for you can slice it as big, small or in any shape. For serving as tofu nuggets i would slice similar to the picture. If making a tofu cutlet I would slice each brick horizontally in half for a large flat piece. If adding to a salad or pasta i would cut the nuggets in half or in thirds to make bite size pieces.

Once sliced uniformly lay out onto a paper towel lined sheet pan. Cover with more paper towel, another sheet pan and some large cans or something heavy, let sit for 15-30 minutes depending on the size of the tofu pieces.

While the tofu is draining mix the chopped garlic, italian dressing, hot sauce and salt and pepper in a shallow flat dish. Once the tofu is drained add to the marinade and toss gently to coat. Let marinate for 30 minutes.
Now comes the two ways part. One way to finish is by breading and baking. This will make a traditional tofu nugget. One year old and mother approved. Simply serve with some ketchup, BBQ sauce or honey mustard. This is a great alternative to chicken nuggets. The other finishing technique is pan frying. Cooking in the pan will give the tofu a nice crust on the outside with out the breading. 

While the tofu is marinating pre-heat the oven to 400 degrees and set up breading stations. To get a nice crust I like the basic flour, egg, bread crumb breading. Once tofu has marinated wipe off excess marinade and add to the flour. Divide the tofu in half and continue the breading process with one half and place on a sheet pan coated in olive oil. Once the tofu is all on the sheet pan bake for 30-40 min flipping half way through till golden brown. While the tofu is baking coat a large frying pan with olive oil and heat on medium heat. Shake off excess flour from the remaining tofu and add to pan in a single layer. Cook on each side for 10-15 min or until golden brown.

Serves 4

CASA MONO

Casa Mono

It was definitely a great experience.  Casa Mono is very small maybe seating 40 people. There were about eight tables and bar seating. The staff was attentive and knowledgeable about the menu. The extensive wine menu, about 30 pages, was a little overwhelming for me and seemed to be a challenge for our waiter as well. There were bottles ranging from 30 to 4000 dollars and everything in between.

The beautifully cured ham that sat proudly in the window. We did not try it, next time, but it was explained that it was similar to Prosciutto but cured at least a minimum of six months longer than any prosciutto giving it a handsome price tag and I can only imagine a salty and concentrated pork flavor.

Pumpkin and Goat Cheese Croquetas - They were very light and melted in your mouth. The fried sage could have been its own dish, but it complimented the pumpkin perfectly.

Mixed Beets with Opal Basil and Salted Granola - We all know how I have a new found love for beets well this was amazing. The yogurt sauce brought all of the flavors together while the soft, sweet beets played off the salty crunch of the granola with the savory bite from the opal basil. 

Foie Gras with Cinco Cebollas - Ooooh this was a good one. Very rich but nicely balanced The five onions were green, pickled ramps, red onion and some kind of fried onion... hummm I'm missing one... I'm not sure but it was very good.

Chorizo with Spring Beans and Aged Manchego - The Chorizo is made in house from the Whole Hudson Valley Pig the Chef Sasso butchers, cures and make other pork dishes with. There was a good balance of flavors with the lightly dressed beans with the mild flavored Chorizo. The fresh Chorizo was slightly gamier that I prefer but it was seasoned excellently.

Mono Sundae - Plum Brandy Ice cream with Arrope and Almonds. I liked it. Who thinks of plum ice cream as a good idea? Not me, but surprisingly it works. The Arrope, or grape syrup, enhanced the pluminess while the paprika coated chopped almonds cut through the sweetness with a smokey, savory almond twist.

Kicked Up Tabbouleh

Kicked Up Tabbouleh
This great summer salad gets a kick from the salty feta and a little bite from jalapeno pepper. It is great served with grilled chicken or shrimp, but this easy salad with its hearty feta can stand alone as a light lunch.

2 c cooked bulgur wheat
1 bunch parsley
1 large lemon, zested and juiced
1/4 lb feta, crumbled
1 pt grape tomatoes, quartered
1/2 english cucumber, med dice
1 bunch green onion, chopped
1/4 c extra virgin olive oil
1 small jalapeno pepper, chopped finely
salt/pepper to taste

Combine all ingredients and adjust with salt and pepper to taste. Serve room temperature. Serves 4

Keftedes on a Warm Greek Pasta Salad

Keftedes on a Warm Greek Pasta Salad

For Keftades:
1 lb ground chicken or turkey

1 egg

1/4 c bread crumbs

1/4 c onions, finely chopped

1 sm clove garlic, grated

1/2 tsp cinnamon

1 tsp oregano

1 tsp mint

salt/pepper to taste

2 tbsp olive oil

For Pasta Salad:

1/2 lbs short cut pasta

2 lbs spinach, washed and dried

2 cloves of garlic, grated

2 c tomato, large dice or grape tomatoes halved

1/4 lb of mixed olives, pitted and roughly chopped

1/4 lb feta crumbled

Turn large pot of water on to boil. Mix all Keftede ingredients. Heat non-stick pan with olive oil on medium. Add rounded tablespoon meatball to pan. (should make about 12 meatballs, 3 per person.) Cook on medium heat till browned all all sided and cooked through, 10-15 min. Place on plate with paper towel and cover to keep warm. Add spinach, garlic and a couple of tablespoons of water to wilt. Cook on medium heat till desired doneness. Add pasta to boiling water and cook according to package. While pasta is cooking divide the spinach between four plates. Drain pasta and toss in a tablespoon of olive oil. Divide pasta between the plates and top with tomatoes, olives, keftedes and crumble feta on top.

Serves 4

GREEK FESTIVAL

It was great! I went last night. Great, inexpensive food and liquor. The traditional Greek folk dancing children were super cute too. Check out the website and print out a free admission for two coupon.

We sat inside the auditorium where there were large family style table set up and the food was around the perimeter cafeteria style. Everyone was super friendly and happy to share their culture to outsiders. Oh and did I mention the cute little old Greek ladies serving food.

I had a gyro and shared a mezathakia platter. It was ALL delicious. A couple of glasses of wine and some loukoumathes and I rolled home, literally. The loukoumathes were totally worth it. Light and chewy pillows of love. No, there are not any picture, sorry. I was so excited to eat I forgot. 

If you're planning on going out to eat this weekend I would definitely make this an option. Not a traditional dinner option but the great food, show and family style seating was definitely a good time.

Have a great weekend!

Mother's Day Brunch

 

Greek Yogurt with Fresh Berries, Honey, Mint and Granola

The Family!  haha kind of.

 

Breakfast Pizza, the good one! I had a recoverable "incident" with the first one. This one looks a lot better, minus the missing piece. My brother got a little too excited, I was just excited it worked and forgot to take a picture. Then, there was a piece missing.

 I served the pizza with a simple arugula salad tossed with lemon and olive oil.

HAPPY MOTHER'S DAY to all the mother's out there!

What did everyone else do for Mother's Day?

Breakfast Pizza

Now, this is not an uncommon pizza but surely tasty any time of the day and fairly simple. There are many variations of this pizza but basically it is the process of baking an egg on top. Underneath can be anything you like.
This is my second pass at the pizza, the first one being disastrous. I now have the tips and tricks to get it done right! I was so excited it worked that I kind of forgot to take a picture and someone, my brother, ate a slice before I remembered.

Breakfast Pizza
1 package of pizza crust (it can either be canned, home-made or the bagged kind usually found by the pre-grated cheeses in the refrigerator section of the super market)
1/2 c skim ricotta
1/2 c skim, low moisture mozzarella
1/4 c parmesan grated
1/4 c total bacon, sausage, ham or any breakfast meat you like
2 tbsp green onion, chopped
4 fresh large eggs, the fresher the better because the whites are less runny
olive oil

Pre-heat oven to 500 or as high as the oven will go but NOT on broil. Stretch out pizza to about 8-10-in diameter. I use my rectangular stoneware but make it fit what ever kind of pizza stone you have. If you do not have a pizza stone a sheet pan with sides will work. Make sure that you oil the stone or sheet pan well before adding the dough.
Add ricotta and smooth into an even layer leaving about 1/2-in around the edges. Add green onion and meat in an even layer. Top with parmesan and mozzarella. Bake for 8-10 minutes.
While that is baking get your eggs cracked into 4 individual dishes with a little salt and pepper. Here comes the tricky part. I learned hard way that my oven was very crooked. I have adjusted it since but when you pull out the oven rack the pan will inevitably dip lower in the front. Having all the eggs prepped will help make this smooth and hopefully painless experience.
Ok, here goes.... after the 8-10 min pull your pizza out. make four little wells in the cheese topping being careful not to break through the crust. Tilting the pizza stone slightly to the back of the oven add each of the eggs to the wells and quickly slide the pizza back into the oven. Bake for another 5-10 min depending on how you like your eggs. I like them runny and eat around the yoke dipping the rest of the pizza into it... YUMMM!
It's really not as hard as it sounds but you will soon discover how lopsided your oven is. If the egg starts to run off the side keep an eye on it. When it just starts to set up take a spatula, you will be thankful you oiled the pan well, and scoop it back onto the pizza. No one will ever know.

The possibilities are endless with egg topped pizza. No meat is required. I just happen to have some bacon to use up. The egg pizza would be great with some fresh ricotta, spinach and garlic with eggs or a spicy red sauce, with some parmesan and italian sausage. It would also work with something very simple like herbed goat cheese, mozzarella, egg then when it comes out of the oven top it with some spicy arugula.

Tell me what creations you come up with and enjoy the good memories spent in the kitchen!

Super Easy Granola Recipe

Super Easy Granola Bars
Ingredients:
4 c oats (do not use instant)
1/2 c olive oil (I would not use a extra virgin olive oil, use something lighter)
2/3 c honey (depending on how sweet you like it and what kind of honey you're using)
1/4 c flaxseeds
1/2 c total of mix-ins (whatever you like, nuts, dried fruit, coconut, chocolate, etc)

Pre-heat oven to 350 degrees. Mix all ingredients until well coated. Line the bottom of a 9x13-in glass pan with aluminum foil. Spray with cooking spray. Add mixture and firmly press into pan. (a little oil rubbed on your hands or some plastic gloves will help with the pressing into the pan.) Bake for25-30 minutes, until the top just become golden brown. Remove and press the top with a spatula to compress the bars even more. Let cool thoroughly before cutting into bars. To remove from pan pull foil up and peel away from the bars. Yields: 24-32 bars

For granola, Spread mixture on to a greased sheet pan and bake for 25-30 minutes stirring 1/2 way through. Let cool and crumble to desired consistency.

Greek Yogurt with Fresh Berries, Mint, Honey and Granola
17.6 oz container of )% Fage Greek Yogurt
 8 strawberries, stems removed/quartered
4 tbsp honey
4 tbsp granola
2 tbsp mint

Divide yogurt between four 8-10 oz ramekins. Add two quartered strawberries to each dish. Drizzle each with 1 tbsp of honey. Sprinkle with 1/2 tbsp of mint and top with 1 tbsp of granola and serve immediately. Yields : 4 servings

I make up a few of these minus the granola and save in the refrigerator for a quick breakfast or snack at work I have great Pampered Chef prep bowls with snug lids or I use my Fit & Fresh 1/2 cup containers. Add granola when you're ready to eat.

If you have a lot of people you can serve family style, doubling or tripling the recipe, pie plate or other large shallow dish. I have great shallow sided, flat bottom pasta bowl that work really well. It's a great quick, cheap surprise for a work pot luck or a party. Simple, health, inexpensive and packed full of flavor.
ENJOY!