Vegetables: Tomato :: 3/4

Archive for Vegetables: Tomato – Page 3

Heirloom Tomato Bruschetta

By Leslie · Comments (1) · June 16th, 2010

Is there anything more delicious than a beautiful heirloom tomato?? What makes a tomato heirloom you might say… well here is the wikapedia definition:

An heirloom tomato (also called heritage tomato in the UK) is an open-pollinated (non-hybrid) heirloom cultivar of tomato. . . . Heirloom tomato cultivars can be found in a wide variety of colors, shapes, flavors and sizes. Some cultivars can be prone to cracking or lackdisease resistance. As with most garden plants, cultivars can be acclimated over several gardening seasons to thrive in a geographical location through careful selection and seed saving.

I love heirloom tomatoes cause I like their taste and texture better for eating raw. I grow my own on our balcony too! Here's a blog on that.

And what better way to show off their flavor than in fresh bruschetta!

Heirloom Tomato Bruschetta

What you'll need:

Heirloom tomatoes, diced and de-seeded

finely diced purple onion

Loads of garlic! (actually a few cloves, chopped finely)

a big pinch of sea salt

a splash of balsamic vinegar

a drizzle of olive oil

a handful of fresh basil, shredded

What you'll do:

Mix it all up and serve on toasted bread : )

Printer Friendly Version

Comments (1)

Categories : Appetizers, Ethnic: Mediterranean, Vegetables: Tomato

Cucumber Pesto Salad

By Leslie · Comments (3) · June 10th, 2010

Yummy, fresh, light, and super healthy! All reasons to love this salad! So easy too!! I love pesto, I would put it on anything so, I did : ) Surprisingly, cucumbers and pesto go really well together! A very nice summery alternative to pasta on a hot day! Enjoy!

Cucumber Pesto Salad

What you'll need:

1 English cucumber, sliced and halved

a handful of grape tomatoes, sliced

Pesto, you can use store bought or my yummy recipe

What you'll do:

Toss it all together : ) easy peasy! Serve chilled.

Comments (3)

Categories : Salad, Vegetables: Tomato

Quinoa Summer Salad

By Leslie · Comments (2) · June 8th, 2010

I was looking for a light nutritious summer salad for tonight and this was the result. Being a vegan, I love eating quinoa, with tons of protein, it is super good for you and delish!

Quinoa Summer Salad

Serves 4-6

What you’ll need:

1 cup quinoa

2 cups water or veg. broth

a big pinch of salt

1/2 bell pepper (I used yellow today, but any color will work), diced small

a handful of grape tomatoes, sliced

a handful of fresh parsley, chopped

1 shallot, finely chopped

1 tbsp. red wine vinegar

2 tbsp. olive oil

a pinch of salt and pepper

arugula (optional)

What you’ll do:

In a pot, bring the water, quinoa and a pinch of salt to a boil. Reduce heat, cover and let simmer for 10 to 15 minutes or until all the water is absorbed. Pour into a bowl and refrigerate.

For the dressing, in a bowl, whisk together the shallots, vinegar, oil and salt and pepper.

Take the quinoa out of the frig and toss with the dressing and all the veggies. Serve alone or over a pile of baby arugula.

Printer Friendly Version

Comments (2)

Categories : Quinoa, Salad, Vegetables: Tomato

Pasta with Creamy Tomato Vodka Sauce

By Leslie · Comments (4) · June 4th, 2010

How do you improve upon delicious tomato sauce? Add cream and vodka! So yummy!

Pasta with Creamy Tomato Vodka Sauce

What you’ll need:

1 lb. of penne or ziti pasta

tomato sauce

1/2 cup cream (or cashew cream)

1 cup of vodka

3/4 cup fresh or frozen peas (optional)

a handful of basil chopped

What you’ll do:

Make your tomato sauce and either blend in a blender or use a stick blender to smooth it out. Heat on low and add the vodka and cream. Let cook and start making your pasta. When the pasta is half way done, add the peas to the sauce. Cook the pasta according to the directions on the box, drain and toss in the sauce. Top with a little shredded basil and enjoy!!

Printer Friendly Version

Comments (4)

Categories : Ethnic: Mediterranean, Pasta, Vegetables: Tomato

Slow Cooked Eggplant Parmesan

By Leslie · Comments (2) · May 28th, 2010

So incase you hadn't realized by now, eggplant is one of my favorite things in the world to eat! And I love experimenting with it! Today, I decided to make a more "healthy" version of eggplant parm. So this recipe involves no frying and no breadcrumbs! It does have some Béchamel sauce in it, which can be omitted if you choose. What is béchamel you ask, it's a white creamy sauce with some French, Greek and Italian heritage. One of the most delicious things about this technique is that cooks for a much longer time on a lower temperature to make it so tender, nice and yummy!! So dig in!

No Fry Eggplant Parmesan

Serves 4

What you'll need:

1 eggplant

tomato sauce (homemade recipe)

béchamel sauce (recipe below)

a handful of basil

1 ball of fresh mozzarella (shredded will work too if that's all you have)

a couple handfuls of parmesan cheese (please not green containers)

What you'll do:

Slice the eggplant lengthwise, salt and set to drain. (if you have questions, see here) While it's setting, make the tomato sauce and béchamel sauce. Here is how to make béchamel:

What you'll need:

2 1/2 Tbsp. butter

2 Tbsp. flour

2 cups milk

1 tsp. salt

1/4 tsp. nutmeg

What you'll do:

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium-low heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pot until just about to boil. Add the hot milk to the butter mixture 1/4 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside to cool until ready to use. The sauce will turn very thick.

Ok, back to the assembly! So preheat the oven to 300 degrees.

Take a 8 x 8 baking dish and dollop a large spoonful of tomato sauce in and spread around the bottom to cover. Lay one layer of eggplant in next. Spoon a couple teaspoons of tomato sauce on top of the eggplant and spread around. Add a few basil leaves and then drizzle some béchamel sauce all over. Add another layer of eggplant and repeat. The top layer should be the béchamel sauce. Cover with foil and cook in the oven for about 2 hours or until the eggplant is fork tender. When it is tender, top with the mozzarella and parmesan cheeses. Stick it back in the oven under the broiler until the cheese melts.

Serve warm alone or with some pasta : )

Printer Friendly Version

Comments (2)

Categories : Ethnic: Mediterranean, Vegetables: Eggplant, Vegetables: Tomato

Mexican Lasagna

By Leslie · Comments (16) · May 5th, 2010

Why not make one of my favorite foods with a Mexican twist? It came out really delicious and it's pretty easy too! Perfect for Cinco De Mayo!

Mexican Lasagna

What you'll need:

3 tortillas (or more depending on how high you layer)

1/2 can black beans (drained and rinsed)

1 cob of corn (cooked and kernels cut off) or 1/2 can of corn (drained)

1/2 onion, sliced

about 4 oz. mushrooms, sliced

a couple handfuls of fresh spinach, roughly chopped

1 8 oz. can of diced tomatoes

1 small can of diced green chilies

1 small can of sliced olives, drained

about 6 oz. of cheddar cheese or a mexican blend cheese, shredded

a handful of fresh cilantro, chopped

What you'll do:

Preheat the oven to 375 degrees.

Saute the mushrooms and onions with a pad of butter and a pinch of salt. Cook just until soft (they will cook more when baking.)

Spoon some tomatoes and juice into the bottom of a pie dish. Lay a tortilla down and then start layering. Sprinkle some of all the ingredients on top of the tortilla and then stack another one.

When you've reached the top of your pie pan, place one more tortilla on top and sprinkle with the remaining cheese.

Bake for about 20 minutes or until all the cheese is bubbling.

Slice and serve warm : )

Yummeee! And you could easily add any veggies you had in the fridge like squash, zucchini, bell peppers or even sliced potatoes. And this is fantastic with some of my homemade guacamole!

Printer Friendly Version

Comments (16)

Categories : Ethnic: Mexican, Vegetables: Tomato

Vegetable Stack in a Pasta Bowl

By Leslie · Comments (4) · April 9th, 2010

A super nutritious and fun way to get your veggies! The vegetable stack in a pasta bowl is a healthier twist on lasagna. Using only 1 noodle and a minimal amount of cheese, these have few calories, but pack a big flavor punch! Enjoy!

Vegetable Stack in a Pasta Bowl

Serves 2

What you'll need:

2 lasagna noodles (though you might want to make a couple extra incase of breakage)

2 slices of eggplant, grilled or pan fried

a handful of mushrooms, sliced and sauteed in a little butter

a super large handful of fresh spinach, sauteed in a little olive oil and garlic)

about a half cup of marinara sauce

2 slices of mozzarella cheese

a sprinkle of parmesan cheese

What you'll do:

Prepare all the veggies as described above. Prepare the lasagna noodles as directed on the package. If your noodles have curls on the edges, slice them off to make them flat. Then assemble:

Place your slice of eggplant in the center of your ring:

Place a spoonful of sauce on top:

Then a thin slice of cheese and some parmesan:

Next, a spoonful of mushrooms:

Then a little more sauce:

Then one more layer of cheese:

And finally, top it off with a big pile of sauteed spinach.

Yummy! Enjoy!

Printer Friendly Version

Comments (4)

Categories : Pasta, Vegetables, Vegetables: Mushrooms, Vegetables: Tomato

Baked Ziti with Eggplant and Spinach

By Leslie · Comments (11) · March 23rd, 2010

You know when people ask you what you would bring to a deserted island? Well, I would bring baked ziti. I could eat it all day everyday! I love this version cause I put in some extra yummy veggies. This crowd pleasing dish can also be made a day ahead : )

Baked Ziti

This recipe serves 4 (you can easily double and bake in a 9×12 dish)

1/2 lb. of ziti

1/2 eggplant, cut into 1 inch cubes

tomato sauce, yours or my recipe

1 cup ricotta cheese

a couple handfuls of fresh spinach, roughly chopped

a few leaves of fresh basil, roughly sliced

2 cups shredded mozzarella cheese

a handful of grated parmesan cheese

a sprinkle of dried oregano

What you'll do:

Preheat your oven to 350 degrees. Make your tomato sauce. Cook the pasta according to the directions on the box until very al dente (chewy) The noodle will cook more in the oven and you don't want them to get too limp. When the noodles are done, toss them in some tomato sauce to coat. (this will prevent sticking) Lightly saute the eggplant cubes in some olive oil with a pinch of salt till they just begin to turn golden.

Now for assembly. Spread some tomato sauce at the bottom of the baking dish. (so the pasta doesn't stick)

then put a couple spoonfuls of pasta down, the eggplant, the roughly chopped spinach, some chopped basil and the ricotta cheese. (for an extra surprise, sprinkle in some toasted pine nuts)

Add another layer of ziti, then a little more sauce, mozzarella, parmesan and sprinkle with just a little dried oregano.

Bake for about 30 minutes or until the cheese starts to bubble and turn golden. Serve with some extra tomato sauce for people like me who love tons of sauce!

I hope you enjoy as much as I do!

Comments (11)

Categories : Pasta, Vegetables: Eggplant, Vegetables: Spinach, Vegetables: Tomato

Lasagna Roll-ups

By Leslie · Comments (2) · March 15th, 2010

This is a fun way of doing lasagna and a fabulous way to enjoy that homemade ricotta cheese! It makes serving a lot easier. (much less of a mess) And the technique is really easy! Give it a try next time you are in the mood for Italian!

What you'll need:

1 box of lasagna noodles

Tomato sauce (my recipe or yours)

For the filling:

1 large tub of ricotta cheese

A handful of fresh parsley, chopped

A handful of mozzarella, shredded

A handful of grated parmesan cheese

A handful of fresh spinach, chopped

A handful of fresh basil, chopped

What you'll do:

Preheat the oven to 325 degrees. Combine all the filling ingredients in a bowl and mix. Cook the lasagna noodles till they are done, but still VERY al dente. (they will cook more in the oven) Drain them and rinse in cold water to stop the cooking.

You are going to use a 9X13 baking dish. Cover the bottom of the dish with tomato sauce so the pasta doesn't stick.

On a clean surface, lay a noodle down and spread the cheese mixture in the middle 3/4 of the noodle. Start at one end and roll up! Place in the baking dish. Repeat with all the noodles.

When you are done with the rolls, cover them with tomato sauce and sprinkle with mozzarella and parmesan cheese.

Bake for 30 minutes or until the cheese is bubbly and starts to brown.

This is soooo good!! You are going to love this!!

Comments (2)

Categories : Ethnic: Mediterranean, Pasta, Vegetables: Tomato

Vegetarian Chili

By Leslie · Comments (6) · February 10th, 2010

Don't forget to enter this weeks GIVEAWAY! It's super yummy!

I made this for Superbowl and I have to say, it is one of the easiest things in the world to make! I make it in a slow cooker which is why it is so easy. Throw the ingredients in, turn it on and walk away! Man I love slow cookers!

Vegetarian Chili

What you'll need:

1 large onion, large dice

4 cloves of garlic, chopped

1 large can of diced tomatoes

1 can of tomato paste

1 can of kidney beans, rinsed and drained

1 can of black beans, rinsed and drained

1 can of pinto beans, rinsed and drained

1 small can of corn, drained

1 red bell pepper, diced

2 oz. of super dark chocolate (like 74%)

1 Tbsp. chili spice blend

a pinch of cinnamon

a dash of cayenne

You can adjust the heat however you like it, I like it mild. If you are going to add more, add gradually!! You can never take out heat, but you can keep adding it.

What you'll do:

Throw all the ingredients in the slow cooker, mix and turn on!! And poof in a few hours, you will have delicious chili! I would mix it a few times an hours to get the flavors all married. And add a little water if it's really thick. I usually end up putting a cup or two of water in.

And of course, all the ingredients are optional, so have fun with it!

Serve with cheddar cheese, scallions, and or cornbread.

Printer Friendly Version

Tools I used:

Slow Cooker

Comments (6)

Categories : Chili, Entrees, Vegetables: Tomato

Excited to try @FeedBodySoul in Venice for @SarahNatasha birthday! I hear great things about their #vegan food! Menu recommendations?
“@TheSquirrelWood: @LeslieDurso HAPPY BIRTHDAY!! Wishing you a fabulous day and wonderful year ahead :)” Thank you!! xoxoxo!!
“@joan_fuller: Happy birthday @LeslieDurso! Had an amazing vegan cupcake in Sacramento last week. I'm starting to eat like you!”Thank u! :)
A #vegan birthday "I Am Awesome" at @cafegratitudela with @sarahnatasha #nomnomnom @ Cafe Gratitude http://t.co/ykdP9GeiZ4
Check out this beautiful new ebook from @thetaoofdana http://t.co/Sa24jQoIOg She makes me want to feng shui my whole life!

Archive for Vegetables: Tomato – Page 3

Heirloom Tomato Bruschetta

Cucumber Pesto Salad

Quinoa Summer Salad

Pasta with Creamy Tomato Vodka Sauce

Slow Cooked Eggplant Parmesan

Mexican Lasagna

Vegetable Stack in a Pasta Bowl

Baked Ziti with Eggplant and Spinach

Lasagna Roll-ups

Vegetarian Chili

connect

search

subscribe to my newsletter

On Twitter

categories