October 29, 2012

Pasta Pomodoro

Serves 2

Ingredients:

  • 1/2 red bell pepper, diced fine
  • 1 12 oz can diced tomatoes
  • 1/2 red onion, diced fine
  • 2 cloves of garlic, minced
  • 1 tomato, diced fine
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 tablespoon dried basil
  • Olive oil
  • Salt and pepper
  • Small bunch fresh parsley, chopped finely
  • Angel hair pasta
  • 1 block fresh Parmesan cheese

To make:

  1. In a large pan, heat up some olive oil and add in your garlic, onion, and pepper.
  2. Season with your spices and salt and pepper to taste. Saute for 5-8 minutes until everything is tender.  (Pic 1)
  3. Next, add in your diced fresh tomato and stir in for 1 minute. 
  4. Add in the can of diced tomatoes and simmer on low for 10-15 minutes. (Pic 2)
  5. Chop your parsley and heat up water for the pasta while the sauce is developing. (Pic 3)
  6. Cook the angel hair according to package and use tongs to transfer it directly into the sauce pan. Stir everything together. Taste and add salt and pepper is it needs it.
  7. Add in half the chopped parsley and stir. Serve up the pasta in big bowls. 
  8. Sprinkle the rest of the parsley on top and then, grate some fresh Parmesan cheese on top. (Pic 4)
  9. Enjoy!

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April 11, 2012

Cherry Tomato, Asparagus, and Avocado Quiche Ingredients: 1 cup flour 3 1/4 tablespoons butter 3 tablespoons water Salt and pepper 2 eggs 3/4 cup sour cream or creme fraiche 1 cup shredded cheese - I use mozzarella and jack cheese 1 small bunch asparagus Small handful cherry tomatoes 1 avocado To Make: For the crust, combine in a large mixing bowl, flour, butter, water, and a few pinches of salt. Mix everything together until you get dough. Mold the dough into a medium sized pan. Using a fork, poke the crust over the entire surface. Pop in the oven for 10 minutes. Chop off the tough ends of the asparagus and discard. Save four asparagus stalks for the top of the quiche. Chop up the rest in 1 inch pieces. Half the cherry tomatoes and cut the avocado into slices.  Over medium heat, saute the chopped asparagus stalks in a bit of oil until tender - about 5 minutes. In another large bowl, combine eggs, sour cream, cheese and season with salt and pepper. Add in the tomatoes, sauted asparagus, and most of the avocado slices, reserving a few for the top.  Take the crust out of the oven and fill with the mixture. Arrange the remaining asparagus stalks and avocado slices into a pattern.  Bake for 20-25 minutes, until slightly browned.  Let sit for 5-7 minutes before cutting.  Enjoy! A great quiche recipe that you can alter with any of your fav veggies. Try spinach, mushrooms, and chard. 

Cherry Tomato, Asparagus, and Avocado Quiche

Ingredients:

  • 1 cup flour
  • 3 1/4 tablespoons butter
  • 3 tablespoons water
  • Salt and pepper
  • 2 eggs
  • 3/4 cup sour cream or creme fraiche
  • 1 cup shredded cheese - I use mozzarella and jack cheese
  • 1 small bunch asparagus
  • Small handful cherry tomatoes
  • 1 avocado

To Make:

  1. For the crust, combine in a large mixing bowl, flour, butter, water, and a few pinches of salt. Mix everything together until you get dough.
  2. Mold the dough into a medium sized pan. Using a fork, poke the crust over the entire surface. Pop in the oven for 10 minutes.
  3. Chop off the tough ends of the asparagus and discard.
  4. Save four asparagus stalks for the top of the quiche. Chop up the rest in 1 inch pieces. Half the cherry tomatoes and cut the avocado into slices. 
  5. Over medium heat, saute the chopped asparagus stalks in a bit of oil until tender - about 5 minutes.
  6. In another large bowl, combine eggs, sour cream, cheese and season with salt and pepper. Add in the tomatoes, sauted asparagus, and most of the avocado slices, reserving a few for the top. 
  7. Take the crust out of the oven and fill with the mixture. Arrange the remaining asparagus stalks and avocado slices into a pattern. 
  8. Bake for 20-25 minutes, until slightly browned. 
  9. Let sit for 5-7 minutes before cutting. 
  10. Enjoy!

A great quiche recipe that you can alter with any of your fav veggies. Try spinach, mushrooms, and chard. 

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February 13, 2012

Avocado Caprese Salad (Recipe by Marina) Ingredients: Mozzarella cheese Fresh basil leaves 1 avocado 1 large tomato Avocado oil Balsamic vinegar Salt and pepper To Make: Cut the tomato into 1/4 inch slices Cut Mozzarella into 1/4 inch slices Slice the avocado into wedges Arrange on a plate in the following order; tomato slice, Mozzarella slice, basil leaf, avocado wedge Drizzle over top with balsamic vinegar and Avocado Oil  Sprinkle with salt and pepper Enjoy! This is a classic salad that is best made with great ingredients and organic produce. I added in avocado to make it even better and avocado oil for a crisp, light finish that’s even healthier than olive oil. To find avocado oil, visit the banner on my homepage.

Avocado Caprese Salad (Recipe by Marina)

Ingredients:

  • Mozzarella cheese
  • Fresh basil leaves
  • 1 avocado
  • 1 large tomato
  • Avocado oil
  • Balsamic vinegar
  • Salt and pepper

To Make:

  1. Cut the tomato into 1/4 inch slices
  2. Cut Mozzarella into 1/4 inch slices
  3. Slice the avocado into wedges
  4. Arrange on a plate in the following order; tomato slice, Mozzarella slice, basil leaf, avocado wedge
  5. Drizzle over top with balsamic vinegar and Avocado Oil 
  6. Sprinkle with salt and pepper
  7. Enjoy!

This is a classic salad that is best made with great ingredients and organic produce. I added in avocado to make it even better and avocado oil for a crisp, light finish that’s even healthier than olive oil. To find avocado oil, visit the banner on my homepage.

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January 7, 2012

After getting back from my New Year trip to Guatemala, I was craving California cuisine when a friend asked me, “What is California cuisine?” In my opinion, California cuisine is anything that uses the fresh produce that is abundant to this area of the world. A lot of avocado, a lot of tomato, some wine, and a lot of clean flavors. I made this couscous salad and lemon chicken my first day back. Lemon Chicken and Couscous Salad (Recipe by Marina) Ingredients: 2 chicken breast pieces olive oil chili flakes dried basil 1/2 lemon 1 cup couscous 1/2 tomato 1 Persian cucumber small bunch fresh parsley To make: In a plastic bag, put defrosted chicken breasts with a few lugs of olive oil, a sprinkle of salt and pepper, a dash of chili flakes to taste, a good shake of dried basil, and a very good squeeze of the half lemon. Marinate in the fridge while couscous cooks; 5-10 mins. Cook couscous according to the package (total of 5 mins!) Heat large pan on medium high heat for 1 min. Carefully take chicken breasts out of the plastic bag, without losing any of the oil from the bag. Cut the chicken on an angle until you have smaller portions. Place chicken directly onto the hot pan and immediately squeeze out the remaining oil from the plastic bag into the pan. Cook until chicken is done, about 5-7 mins. Chop up tomato, parsley, and cucumber and add to the pot of couscous. Mix everything together. Serve as couscous salad with lemon chicken on top. Eat!  So good, fresh, and clean!

After getting back from my New Year trip to Guatemala, I was craving California cuisine when a friend asked me, “What is California cuisine?”

In my opinion, California cuisine is anything that uses the fresh produce that is abundant to this area of the world. A lot of avocado, a lot of tomato, some wine, and a lot of clean flavors.

I made this couscous salad and lemon chicken my first day back.

Lemon Chicken and Couscous Salad (Recipe by Marina)

Ingredients:

  • 2 chicken breast pieces
  • olive oil
  • chili flakes
  • dried basil
  • 1/2 lemon
  • 1 cup couscous
  • 1/2 tomato
  • 1 Persian cucumber
  • small bunch fresh parsley

To make:

  1. In a plastic bag, put defrosted chicken breasts with a few lugs of olive oil, a sprinkle of salt and pepper, a dash of chili flakes to taste, a good shake of dried basil, and a very good squeeze of the half lemon. Marinate in the fridge while couscous cooks; 5-10 mins.
  2. Cook couscous according to the package (total of 5 mins!)
  3. Heat large pan on medium high heat for 1 min.
  4. Carefully take chicken breasts out of the plastic bag, without losing any of the oil from the bag.
  5. Cut the chicken on an angle until you have smaller portions.
  6. Place chicken directly onto the hot pan and immediately squeeze out the remaining oil from the plastic bag into the pan.
  7. Cook until chicken is done, about 5-7 mins.
  8. Chop up tomato, parsley, and cucumber and add to the pot of couscous. Mix everything together.
  9. Serve as couscous salad with lemon chicken on top.
  10. Eat! 

So good, fresh, and clean!

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October 25, 2011

Homemade Shakshouka aka Tomato Sauce Poached Eggs (Recipe by Marina)

Traditionally, shakshouka is a dish of Middle Eastern descent, which is made up of eggs poached in a sauce of tomatoes, chili peppers, onions, and often spiced with cumin. It’s really popular in Israel and many Israelis have taken this dish abroad to their expat restaurants. In fact, that is exactly how I came upon it.

While my parents were vacationing in the Carribean, they came upon an Israeli restaurant that served this dish for breakfast. My mother loved it and was able to recreate it upon her return. I then stole it from her and have made my own version of it. While it is typically baked in the oven, slowly, over a period of twenty minutes, I have been able to get the same results stove-top in under ten.

Here’s my version of Shakshouka.

Ingredients:

  • 3-4 large tablespoons of your favorite tomato sauce. I use Hunt’s because it’s consistent and cheap.
  • 1 tablespoon of olive oil
  • 1-2 tablespoons good, fresh salsa. I prefer the kind that is transparent where you can actually tell what’s in it. It should have fresh diced tomatoes, fresh chopped peppers, fresh diced onions, fresh chopped cilantro, and crushed garlic. I like to use salsa because it already has all the ingredients I need all nicely chopped up for me. It also has some heat to it and this dish thrives on good spices. Canned diced tomatoes also work as a substitute but then you need to add your own onion and garlic. You could also just chop up a tomato for the freshest variety.
  • 2 eggs
  • 1 pinch of chili flakes
  • Cumin (optional)
  • Fresh herbs such as basil, cilantro, or parsley. The herb depends on what tomato base you use. If you do salsa, use cilantro or parsley. If you do canned diced tomatoes, use basil or parsley. If you do fresh tomatoes, use parsley.

To make:

  1. Heat a medium sized pan on high
  2. Add olive oil and heat for 30 seconds
  3. Add tomato sauce and heat for 30 seconds on medium heat
  4. Add salsa and chili flakes. Heat on medium heat for 1 minute, stirring the mixture so it doesn’t catch the sides.
  5. Crack each egg into the tomato mixture carefully, about 2 inches apart, just as you would if you were poaching an egg.
  6. Let the mixture bubble for 1 minute.
  7. Spoon a little of the outside tomato liquid over the eggs. Do this gently so the yolks do not break.
  8. Chop up a few sprigs of fresh herbs and add to the pan. You may also add a dash of cumin at this point(about 1/2 teaspoon).
  9. Cover the pan and simmer on medium-low heat for 5-7 minutes. 
  10. Eggs should have a thin white coating but not be too firm.
  11. Carefully plate the dish or serve directly in the pan.
  12. Only add salt if it is not to your taste. Be carefully with seasoning.
  13. Serve with good bread for sopping up the tomato juices at the end. 

So so so delicious! Try it!

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Tomato Slices with Garlic Mayo (Recipe by Marina) This is a really great dish when you want something light that still packs a lot of flavor. This is a traditional Russian recipe that we always have on the table for New Year’s and Birthdays. We serve it as an appetizer as well as a side dish. Try it for yourself! Ingredients: 1 large tomato 1 tablespoon mayo 1 large clove of garlic few sprigs of cilantro salt & pepper balsamic vinegar (optional) To make: Slice tomato into thin rounds, arrange on a plate Mince garlic In a small bowl, combine mayo and garlic Dot each tomato slice with garlic mayo Pick leaves of cilantro and top each tomato slice Season lightly with salt and pepper Optional: Drizzle a small amount of balsamic vinegar over the whole plate Serve This is a beautiful and delicious dish. Try it!

Tomato Slices with Garlic Mayo (Recipe by Marina)

This is a really great dish when you want something light that still packs a lot of flavor. This is a traditional Russian recipe that we always have on the table for New Year’s and Birthdays. We serve it as an appetizer as well as a side dish. Try it for yourself!

Ingredients:

  • 1 large tomato
  • 1 tablespoon mayo
  • 1 large clove of garlic
  • few sprigs of cilantro
  • salt & pepper
  • balsamic vinegar (optional)

To make:

  1. Slice tomato into thin rounds, arrange on a plate
  2. Mince garlic
  3. In a small bowl, combine mayo and garlic
  4. Dot each tomato slice with garlic mayo
  5. Pick leaves of cilantro and top each tomato slice
  6. Season lightly with salt and pepper
  7. Optional: Drizzle a small amount of balsamic vinegar over the whole plate
  8. Serve

This is a beautiful and delicious dish. Try it!

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August 26, 2011

gastrogirl: bloody mary popsicles. It’s heirloom tomato season! The popsicles are interesting, I must admit.

gastrogirl:

bloody mary popsicles.

It’s heirloom tomato season! The popsicles are interesting, I must admit.

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