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Archive for August, 2010

Go make this right now. Seriously. It is THAT good. 

If you have an end-of-summer abundance of tomatoes from your garden like we do (or just couldn’t control yourself at the farmer’s market) you might be thinking outside the tomato-basil-mozzarella box. I know, it’s ridiculous to think one would even have this problem, but we did. We can’t eat them fast enough and I will not let the birds have them!

That’s how I came across this recipe and am forever grateful. Fresh tomatoes are wonderful just by themselves, but I promise you’ll be happy with this dish! At first I didn’t know why it was called “scalloped” tomatoes. But then I realized it is sort of like a gratin or scalloped potatoes dish- but not as cheesy. It’s more like a tomato bake. It’s so simple- only four main ingredients- and just tastes like summer. Enjoy!

Scalloped Tomatoes

source: Smitten Kitchen adapted from Ina Garten 

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2-3 cups French bread, cut 1/2-inch diced (I included crusts)
  • 2 1/2 pounds cherry tomatoes, cut in half (or any good tomatoes will work)
  • 3 cloves garlic, minced
  • 2 tablespoons sugar (you could use less since the cherry tomatoes are already sweet)
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup thinly slivered basil leaves
  • 1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350°F. Heat olive oil in a large pan over medium-high. Add the bread cubes and stir, making sure they are evenly coated with oil. Toast the bread cubes, tossing frequently, about 5 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture to the pan and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly.

 

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These cookies are so good I’ve made them twice in the past month! The first time I made them to take on a boat trip with friends (they are excellent breakfast “cookies”) and then I made them again to take to a friend’s BBQ! They are so easy and yes, “healthy,” but they taste so good you can’t tell 🙂  It’s amazing- there is no flour, butter, eggs or sugar in these cookies (as a result, they are also gluten-free) and yet they are still delicious! Trust me. I used chocolate chips in the first batch, but I didn’t have enough when I made them the second time so I divided the dough and made half with chocolate and half with raisins (and extra cinnamon). I’m not sure which I liked better so in the future I will probably just do half and half again!   

Healthy Banana Oatmeal Chocolate Chip Cookies

adapted from 101 Cookbooks

Ingredients

  • 3 large, ripe bananas, mashed (about 1.5 cups)
  • 1 tsp. vanilla extract
  • 1/4 cup olive oil (or safflower, or coconut oil)
  • 2 cups rolled oats
  • 2/3 cup almond meal*
  • 1/3 cup shredded coconut (unsweetened or sweetened)
  • 1/2 tsp. cinnamon (I added more to the raisin cookies)
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 6-7 oz. chocolate chips (or raisins)

*Almond meal is easy to make yourself-  just pulse almonds in a food processor (I used my Cuisinart Mini Prep) until it’s the texture of sand. I used blanched almond slivers (found in baking aisle) but whole almonds would work too. Almond meal is sold in stores, but it’s pretty expensive. Just make your own.

Directions

Preheat oven to 350 degrees.  In a large bowl, combine bananas, vanilla and oil. Using a fork or potato masher, mash the bananas and mix together. In a separate bowl, mix together oats, almond meal, coconut, cinnamon, salt and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. If you want to do half chocolate/half raisin cookies, now is the time to separate the batter into two bowls. Fold in the chocolate chips and/or raisins. Drop a tablespoon of dough, about an inch apart, onto parchment lined baking sheets. Bake for 13-15 minutes, until just slightly golden on top and underneath.  

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