Tag Archives: vegetables

Baked Tomatoes

19 Sep


This is the time I seem to have a ton of fresh tomatoes and can’t eat them all.

So this year I decided to bake them.

They come out chewy and very tasty plus I freeze them to add in soups, salads and stirfry. That’s if I don’t finish them as a snack with cottage cheese, cream cheese or a little mayo.

Now I know why I’m fat.

Slice three big tomatoes

Slice 1/2 onion

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon salt

Five tablespoons olive oil

Mix everything together

Place the tomatoes  and onion in a single layer on a foil lined baking sheet.

Bake in a 250 degree for about two hours until the tomatoes are dry.

The time depends on how juicy the tomatoes are.

The tomatoes take on an intense flavor better than sun-dried tomatoes.

Roasted cauliflower

11 Aug

Roasted Cauliflower

One large head of cauliflower, cut into two inch pieces.

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

One large sliced onion

Four tablespoons olive oil

1/2 cup panko breadcrumbs

Put everything except the bread crumbs in a big bowl and mix well.

Add the bread crumbs to lightly coat.

Place in a 450 degree oven on  greased  aluminum foil

Bake at 450 degrees for 15 to 20 minutes until brown and cooked.

Serve with a spicy dressing.

Mix 1/2 cup sour cream or plain yogurt

1/4 cup mayonnaise

1/4 cup lemon juice

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoon cumin

2 teaspoons hot sauce

1/8 teaspoon salt

Mix everything together and serve.

Sometimes I just mix a 1/2 cup of mayonnaise with two tablespoons of sriracha sauce.  This is my favorite.


Vegetable Pasta Salad

29 Jul

Vegetable Pasta Salad

I started to make a simple pasta salad.

That didn’t happen.

Two pounds of orrecchiette pasta.

One tablespoon salt

Two containers of grape tomatoes

Two big chopped onions

Six cloves of sliced garlic

1/2 cup olive oil

3/4 teaspoon salt

1/2 teaspoon black pepper or 1/4 teaspoon red pepper flakes.

One teaspoon garlic powder

One bag of small sweet peppers about twenty.

Ten sticks of string cheese cut in half.

1/2 teaspoon garlic powder

1/2 teaspoon salt

Three bunches of broccolini

1/4 teaspoon salt

One tablespoon olive oil.

Boil a big pot of water and add the tablespoon of salt.

Add the pasta and stir.

Cook till the pasta is a little chewy so test it after about eight minutes.

Drain and set aside.

Mix the tomatoes with the onions, garlic, oil, garlic powder, salt and pepper.

Spread the mixture evenly onto a baking pan and roast  at 450 degrees till the tomatoes pop.

Pour over the pasta including all the oil.

Toss the pasta and mix the tomatoes in because everything else is going on top.

Wash and take the seeds out of the peppers and stuff each with a half a stick of string cheese.

Place the peppers on the same pan that you used for the tomatoes.

Sprinkle with salt and garlic powder.

Drizzle with the oil.

Roast at 450 degrees till the cheese starts to melt and the pepper is a little soft.

Let them cool slightly and then place on top of the pasta.

Add the oil that the peppers were cooked in to the pasta salad.

Make whatever design you like with the peppers.

Steam the broccolini .

Season with salt and toss with the olive oil.

Place around the top of the salad.

Lots of fresh basil is a great garnish.

You can add olives, eggplant or capers to the tomatoes.

You can also add goat cheese, herb cheese or mozzarella in the peppers.

This is a great all in one salad that can travel well and not take up a lot of room on the table.

I used all the cheese that melted out of the peppers in the center of the salad.

It was so good.

Never waste anything



Brown Sugar Carrots

27 Jun

Brown Sugar Carrots

This is a recipe that I forget about and when I make them I love them.

Six large thin sliced carrots

One sliced apple

1/2 cup water

One diced onion

Two tablespoons butter

Two tablespoons brown sugar

Raisins and diced pineapple are optional

Put the carrots, water,apple and salt in a microwave bowl and cook on high for four minutes

Melt the butter in a saute pan and cook the onions till soft.

Add the carrots and apples and cook till semisoft.

Add the brown sugar and cook till all is incorporated.

The raisins or pineapple can be added now but I usually don’t add them.


Shish kabob Dinner

24 Jun


Shish Kabob Dinner

shish kabob dinner

The shish kabob recipe is on the November 11 post but last night the entire dinner was so good I had to post all of it .

It included farro cooked in chicken broth.

The pasta zucchini is good left over.

I think the chimichurri sauce pulled everything together.

Four large cloves of garlic

1/2 teaspoon salt

Six scallions

One large bunch of fresh parsley including the stems

Three handfuls of fresh baby spinach

1/2 cup fresh cilantro

Six basil leaves

1/3 cup red wine vinegar

3/4 cup olive oil or canola oil

1/2 teaspoon red pepper flakes

2 tablespoons lemon juice

Place the garlic, salt and scallions in a food processor.

Pulse until the garlic is really pureed .

Add everything except the oil.

When everything is smooth, slowly add the oil threw the top of the processor.

Taste to see if it needs more salt and thats it.

Serve as a dipping sauce, salad dressing or as a condiment instead of mayo or mustard.


Brown rice and vegetables

28 Mar

Brown Rice and Vegetables

This recipe was in the Boston Globe and had special dressing and brown rice.

I made everything and then deleted and added what I liked.

This is basically a brown rice and vegetable dish, which is the staple of my weight conscious family.

Notice I didn’t say me.

First I made the dressing and it was good but too heavy.

Next I made the brown rice and it needed more water .

So here is the recipe. It tastes like chinese food.

3 cups water

1/2 teaspoon salt and 1/4 teaspoon black pepper

1 cup brown rice

1 box of baby kale

4 tablespoons olive oil

10 ounce package sliced mushrooms

1/2 head of thinly sliced cabbage

4 cloves minced garlic

one large sliced onion

1/4 teaspoon crushed red pepper

Boil the water and add the salt, pepper and rice .

Cover and turn down to simmer.

This takes about 40 minutes so start it first.

Saute the garlic and onion in the oil three or four minutes.

Add everything else one at a time, salting everything to taste as you go along.

First the mushrooms for a couple of minutes.

Season with salt and pepper.

Then the cabbage.

Season with salt and pepper.

Cook till it is almost wilted

Add the kale and cook for about four to five minutes until everything is combined.

Season with salt and pepper.

I also added a handful of grape tomatoes at the end.

Take a scoop of the cooked brown rice and cover with a least a couple of scoops of the vegetables.

I also added a little glazed balsamic and it gave it a wonderful flavor.

Don’t be afraid to add whatever you like but this is a great base.

Don’t overcook this because it will become mushy.