Gluten-Free n’ Vegan Tomato Sorbet

 

Just in time for some delicious, Jersey tomatoes here is one of my favorite recipes, which I created from my father’s garden back in New Jersey.  This sorbet is a perfect way to enjoy farm-fresh tomatoes bursting with Vitamin C and Lycopene.

Ingredients

  • 10 large tomatoes
  • 16 oz. agave nectar
  • 3 Tbsp. horseradish
  • 2 tsp. chili powder
  • 1 tsp. lime juice
  • 1 tsp. lime zest
  • 2 tsp. hot sauce
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • Sea salt and freshly ground white pepper, to taste

Directions

  1. Fill a large pot with water on the stove top, over medium-high heat and bring to a boil.
  2. Blanch tomatoes by submerging them in boiling water, then immediately remove them and place in an ice bath.
  3. Combine all ingredients into a food processor or blender; pulse for 1 minutes or until smooth.
  4. Transfer mixture into an ice cream maker; spin for 35-40 minutes.
  5. Transfer sorbet mixture into a container, covered in the freezer for 2 hours.
  6. Remove from freezer and serve with freshly grilled tofu, fish or chicken.
  7. Enjoy!

I am thrilled to announce my winning recipe for the USA Rice Federation’s Rice Bowl Recipe Contest!  Thank you and I hope you all enjoy creating this delicious n’ healthy gluten-free rice bowl!

Enjoy!

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Prune, Tomato and Artichoke Baked ‘Salad’

Last night I got into my Fall cookin’ and bakin’ ritual on Sunday evenings…I just love the cozy feeling of being cooped up in my apartment, cooking up a hearty meal that fills each room with beautiful and delicious harvest aromas…after visiting the farmer’s market yesterday, I decided to make use of my fresh heirloom tomatoes and prunes, which I purchased at the Union Square Farmer’s Market downtown…The weather was beautiful this weekend here in Manhattan and I my little legs are exhausted from walking around all day… soaking up the sun and taking in all the fresh produce glistening on every street corner…I simply couldn’t resist.

Yes, I spend a good portion of my paycheck on food…and yes, it’s worth it because the taste n’ flavor of fresh, local and organic produce from the local farmers is hard to beat…the best part? Well, that’s surely when I sit down to my meal and savor each bite of my scrumptious masterpiece…my evening meal… my time to relax in front of my nonexistant television, hehe … my time to think about my life, my day, my future … my next cooking adventure…

This tasty Gluten-Free, Dairy-Free, Vegan and Vegetarian Baked ‘Salad’ is incredible and perfect for a crisp Fall evening. I paired this dish with a bowl of white bean soup with toasted almonds to round out a perfect dinner for ‘One’…

And then to laugh, and giggle and smile, because an entire weekend went by with the only form of being ‘hit on’ or compliments were from the farmers at the produce stands, hehe… yes, it seems to have been this way for years, but that’s okay… Mr. Fabulous will come along soon enough … Hey, perhaps he’ll be next to me at the market next weekend, hehe…
Enjoy!

Prune, Tomato and Artichoke Baked ‘Salad’

Ingredients

  • Ten1-inch-thick slices of gluten-free bread, cut into large chunks
  • 4 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 4 large Heirloom tomatoes, cut into coarse chunks
  • 1 (15 oz.) can artichokes, drained
  • 8 large prunes
  • 1/3  cup fresh parsley, chopped
  • 1 Tbsp. black sesame seeds
  • 2 Tbsp. balsamic vinegar
  • Sea salt and freshly ground white pepper

Directions

  1. Preheat the oven to 400° F.
  2. In a roasting pan, toss bread chunks with 1 tablespoon olive oil and garlic. Roast for 8-10 minutes, until bread is golden brown.  Set aside.
  3. In a large bowl, toss the tomato chunks, artichokes and prunes with the parsley, 3 tablespoons of olive oil, sesame seeds, balsamic vinegar, sea salt and pepper. Add the tomato mixture to the toasted bread in the roasting pan. Return to the oven and roast for 25 minutes.
  4. Remove from oven and serve warm.
  5. Enjoy!

Punjabi Spiced Organic-Farmed Scottish Salmon


In Honor of Tartan Day on April the 6th…

I am excited to post this delicious salmon recipe from Tony Singh, Chef and Owner of Oloroso and Tony’s Table in Scotland.
Tony is one of Scotland’s leading culinary entrepreneurs changing the perception of Scottish cuisine from porridge and Haggis to fresh, innovative foods prepared to perfection. An Edinburgh native, Tony Singh has established himself as a leading force on the Scottish restaurant scene as co-founder and head chef of Oloroso – a celebrated city restaurant devoted to first-class food and wine in the heart of Scotland’s dynamic capital city.

Ingredients

  • 1 cup Chopped Tinned Tomatoes
  • 4 6oz Salmon Fillets
  • 1 1/4 cup Diced Leeks
  • 4 Garlic Cloves, finely chopped
  • 4 Chillies, finely chopped
  • 5 tbsp. Ginger, finely chopped
  • 1 tsp. Cumin
  • 1 tsp. Carom Seeds
  • 1/2 tsp. Mustard Seeds
  • 1 tsp. Turmeric
  • 1/2 tsp Garam Masala
  • 1 tsp. Salt

Tomato Garnish


  • 2 Garlic cloves, chopped
  • 1 cup Red Cherry Tomatoes
  • 1 cup Yellow Cherry Tomatoes
  • 1/4 cup Thyme
  • 2  Bay Leaves
  • 1/4 cup  Tarragon left whole
  • 6 tbsp. Olive oil
  • Sugar to taste


Serve with Basmati rice

Method

  • For the Punjabi-Spiced Scottish Salmon, first set aside carom and leeks. Place all the other ingredients into a bowl and marinate the Scottish Salmon in this (over night is good but 2 hours is fine).
  • Deep fry diced leeks in a fryer at 320 degrees; season with salt and put aside.
  • For the tomato garnish, rub olive oil on an ovenproof tray then sprinkle with salt, pepper, sugar and chopped garlic. Place the tomatoes and then the herbs, and drizzle with olive oil, salt, pepper and sugar. Cook in low oven for 1 to 2 hours until tomatoes are warm.
  • To cook the salmon, heat oil (about 1 tbsp) in a pan until it smokes then remove from heat and cool for 1 minute.
  • Add carom to flavor oil, let this cool for 1 minute, then pan fry salmon in this oil with all the marinade until just under cooked.

Place on warm plates, each with a portion of Basmati rice in the middle with the tomatoes around the outside of the rice, the fish on top of that. Then pile up some deep fried leeks on top and spoon round the marinade from the pan.

And now for my lucky NuNaturals Stevia Giveaway Winners…
Congrats to:

Melinda, Jessie, Yasmin and Heather

Enjoy your NuNaturals Stevia, ladies! Be sure to let me know what tasty treats you make with the stevia!


How to Freeze Tomatoes

Thanks to two of my fabulous uncles, I had the delightful experience of freezing tomatoes this past summer and enjoying them for Thanksgiving and Christmas dinner.  My uncles have a beautiful garden full of every vegetable imaginable…it’s my dream to have a garden like them someday.

Freezing tomatoes is a wonderful idea if you have multiple tomatoes on hand that are on the verge of spoiling…you can easily freeze the tomatoes to use them later rather than let them spoil.  By freezing these fruits, you can enjoy the delicious fresh garden taste of tomatoes months later.

Step 1: Clean and De-Stem Tomatoes

  • To prepare tomatoes for freezing, rinse under cool running water and clean well.
  • Remove stems.

Step 2: Prepare for Freezing

Remove the skin of each tomato and blanch the tomatoes before freezing to ensure they will have a delicious taste when you are ready to eat them.

  • Fill a stock pot with water and bring to a boil.
  • Add a few tomatoes at a time to boiling water.  Boil tomatoes for approximately 1 minute; once skins begin to loosen, remove from boiling water and place in a bowl filled with water and ice (also known as blanching).
  • Once the skin is loose, it should be quite easy to remove, however, use a knife to ensure even peeling.
  • Cut each tomato in half and remove the seeds.
  • Place tomato halves in a colander to drain off excess water.

Step 3: Freezing Tomatoes

  • Transfer tomatoes to a large Ziploc bag and seal.
  • Place into the freezer until ready to eat.

Step 4: Defrosting Tomatoes

  • When ready to eat the tomatoes, remove the Ziploc bags from the freezer and place into a large bowl on the counter top to thaw.
  • I ran warm water over the sealed Ziploc bag to start the thawing process and let the tomatoes sit for at least 12 hours or until no longer frozen,

Step 5: Enjoy

  • Enjoy your tomatoes by using them in soups, salads, casseroles, stews, hummus, dips and smoothies.

Spicy Yogurt Chicken

Continuing on with my Stonyfield yogurt recipes, last night I created a delectable yogurt chicken dish that incorporates a vast array of spices and herbs such as cloves and coriander. This is a wonderful dish to warm you up on a chilly December evening.

Ingredients

  • 2 small onions
  • 4 garlic cloves, finely minced
  • 1 tsp. chili powder
  • 1 teaspoon peppercorn
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seed
  • 2 teaspoons red pepper flakes
  • 1 tablespoon paprika
  • 2 teaspoons ground ginger
  • ¼ cup fresh basil, chopped
  • 1 teaspoon garam masala
  • 1 tablespoon sweet paprika
  • 14 ounces diced tomatoes
  • 1 1/2 cups Oikos plain Greek yogurt
  • 1 tablespoon olive oil
  • 1/3 cup macadamia nuts, mashed
  • 1 lb chicken breasts, cut into 1 inch pieces

Directions

  • Heat olive oil in a large skillet. Sauté onions until they begin to caramelize.
  • Add garlic and cook for another 2-3 minutes.
  • Add all spices.
  • Stir until well combined; let it all mix together in the skillet for a few minutes.
  • Add tomatoes and water; mix well. Reduce heat to a simmer for 15 minutes while it thickens.
  • Whisk Oikos plain Greek yogurt into the sauce; mix well.
  • When the sauce begins to simmering again, add chicken; simmer for 10 minutes or until chicken is completely cooked.
  • Serve over warm brown rice or whole wheat pasta.
  • Sprinkle with mashed macadamia nuts and fresh basil.

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Pear n’ Sage Turkey Burgers with Orange Yogurt Spread

Gotta love the fiber in the fresh pears and flax seed, as well as the antioxidants in the orange and sage…these tasty turkey burgers pair perfectly with my yummy yogurt spread. The addition of freshly squeezed juice from an orange adds a juicy touch to the burgers while the zest adds a sweet touch to the yogurt spread.

tureky bbb

Pear n’ Sage Turkey Burgers

Ingredients

  • 1 ripe pear, finely chopped
  • 1/2 lb. lean ground turkey
  • 1 Tbsp. ground flax seed
  • 1 Tbsp. fresh sage, chopped
  • 1/4 cup dried cranberries
  • Juice of 1/2 orange
  • Dash of Nu-Salt and pepper
  • Toppings: Fresh spinach, Fresh tomatoes
  • 4 Gluten Free/ Whole Grain buns

Orange Yogurt Spread

Ingredients

  • 1/2 cup Greek plain yogurt
  • 2 Tbsp. dried basil
  • Dash of Nu-Salt and pepper
  • Zest of 1/2 orange

Directions

  • Preheat grill to medium-high heat.
  • In a large bowl, combine turkey, sage, pear, flax, cranberries, juice from orange, Nu-Salt and pepper.  Mix well with hands and mold into 4 patties.
  • In a small bowl, combine all yogurt spread ingredients.  Mix well.
  • Grill patties for 4-5 minutes per side or until fully cooked.
  • Toast buns and spread each side with the yogurt mixture.
  • Place burger on the bun and top with spinach and tomato.
  • Enjoy!

Carrot Pumpkin Soup

This soup is a perfect side dish to cool you off on a warm summer day.  I love carrots and pumpkin, therefore the tasty combo of these two delicious fibrous veggies makes a delicious soup.

Carrots are an excellent source of antioxidant compounds and the richest vegetable source of the pro-vitamin A carotenes and pumpkin is loaded with beta-carotene and zinc.

pumpkin soup

Ingredients

  • 2 onions, chopped
  • 4 cloves garlic, crushed
  • 1 Tbsp. olive oil
  • 1 Tbsp. water
  • 1 1/2 lbs. carrots, cut into 1 inch chunks
  • 4 1/2 cups vegetable broth
  • 2 (15 ounce) cans pumpkin
  • 1 1/2 cups white wine
  • 2 (14.5) cans chopped tomatoes
  • 2 Tbsp. honey
  • 1 tsp. lemon juice

Directions

  • Saute onion and garlic in olive oil and water in a pan until softened.
  • Add carrots and vegetable stock; cook until carrots are soft.
  • Add pumpkin and wine.
  • Puree with a mixer.
  • Add chopped tomatoes, honey and lemon juice to the pureed soup.  Stir and reheat thoroughly.
  • Serve warm or chilled.
  • Enjoy!