Tomato, Avo and Mozzarella Salad (Caprese Deluxe)

Happy New Year!!! For all of you who are trying to start 2014 off with healthier, lighter foods, this salad is for you (though the mozzarella doesn't help a ton). I love a good caprese salad, and I love avocado, so this just plumps up an old classic!!!

Total Prep Time: 10-15 minutes

Total Cook Time: 0 minutes!! (it's a salad!)

What you will need:

1 package of baby spinach (I use the "mini" bags since the spinach isn't the star of the show and there are only two of us eating)

1 or 2 tomatoes (if your tomatoes are particularly small, use 2, but I recommend starting with just one and seeing if you want more)

2 balls of fresh mozzarella (I use the medium-sized balls fresh-packed in water)

1 hass avocado

2 large leaves of fresh basil (you can use dried too if it's handy)

good quality olive oil and balsamic vinegars

sea salt

black pepper

First, divide the baby spinach into two bowls (or however many people you are serving). It should just form a light bed. 

Next, dice your tomatoes in a large dice. The end goal will be for all of the components of the dish to be roughly the same size dice.

Now, cube your avocado.

Drain two mozzarella balls in a paper towel and cube to similar sizes of the avocado and tomato.

Place the avocado, tomato and mozzarella in the bowls on top of the spinach. Chiffonade* your basil so it's in tiny little ribbons:

*chiffonade: best way to cut basil or other fresh large leafed herbs. Stack the leaves, roll them up, then slice horizontally to create ribbons. Longer ribbons can be created by slicing lengthwise down the leaves.

Sprinkle on top of the salad, then drizzle olive oil, balsamic, salt and pepper over to taste.

Serve, and enjoy!!!

Cucumber, Tomato and Dill Salad

Sometimes, you just want some crisp, raw vegetables with a bite. And this salad delivers. Plus, it's so easy to put together you don't really have to think ahead; just pull a couple of veggies out of the crisper and any well-stocked pantry will guide you home. 

Total Prep Time: 10 minutes

Total Cook Time: 0 minutes!

What you will need:

2-3 salad cucumbers (always try and pick skinnier cucumbers, as they have smaller and fewer seeds)

6-7 cherry tomatoes (any tomato really works in this dish, just whatever you have on hand)

1/4 red onion (I omitted it because when I cut into it, it had already sprouted but I didn't miss it!)

1 1/2 tbsp olive oil (not pictured)

2 tbsp white vinegar

sea salt, black pepper to taste

dill OR cumin (depending on what taste you want--it can also be fresh or dried dill, depending on what you have on hand)

This is super simple. Dice your cucumbers and tomatoes into small chunks.

Add to a bowl, then add vinegar, olive oil, salt and pepper to taste. Depending on what type of seasoning you want for your salad, use either cumin to taste or dill to taste. If you have fresh dill, it tastes great, but dried dill does the trick just as well. If you have ten minutes to let it marinate together on your counter, you'll be even happier! Then, just serve and enjoy!

Savta's Zucchini in Tomato Sauce

I have already posted a recipe from my Bubbe Elaine. Now it's time to go to my Israeli roots and post a recipe from my Savta Leah. This is one of my favorite side dishes to make...it gives zucchini a completely different texture than what you see in a lot of American recipes using zucchini. Kids go crazy over it, since there's a bit of ketchup in it (a 1950s housewife throwback), and it's certainly not gourmet, but boy is it comfort food...best of all? It's pretty quick and easy to make.

Total prep time: 10 minutes

Total cook time: 35 minutes

What you will need:

2-3 medium sized zucchini
1/2 white onion
1 regular sized jar tomato sauce (any brand is fine)
2 tbsp ketchup
1 packet splenda (you can use sweet n lo or even sugar if you're not trying to be low-cal)
1 tbsp olive oil or vegetable/canola oil (not pictured)
sea salt and black pepper to taste

Wash your zucchini and make sure you scrub them. Zucchini have tiny little hairs on them that can prickle you. Then dice them into large chunks.

Next, dice 1/2 of a white onion. It does not need to be finely chopped, but you want the pieces to be much smaller than your zucchini slices.

In a medium sized saucepan, add 1 tbsp of the oil of your choice and heat on medium heat. Once it is warm (you can tell by holding your hand slightly above the oil, and if you look closely, you'll see it change color a bit) add your onion and saute until translucent and slightly browned.

Next, add the zucchini and saute for a few more minutes.

Then, add the tomato sauce, ketchup, and splenda packet. Season with salt and pepper to taste. Let it simmer on a low-medium low heat for anywhere between 15 minutes and an hour...the longer you let it sit, the more the flavor melds, but it's definitely ready to eat when the zucchini becomes very tender after about fifteen minutes.

Now it's ready to serve! The resulting taste is not quite an "italian" style sauce as it is definitely sweeter than a typical marinara. This is a good side dish for any roasted or fried type of protein...I typically pair this with chicken schnitzel, brisket, or some sort of roasted chicken breast. Enjoy it!!!!

Roasted Brussels Sprouts

Mmmm, brussels sprouts. This is one of my absolute favorite side dishes to make...and actually, not only are they good for dinner, but if you make them in advance, chill them in the fridge, and serve them with the lemon dill aioli I described in this post, they make a great party appetizer. I recently made them for a friend's baby shower, and labeled them ever so adorably...

Ok, ok, I know, cheesy. But still! Cute! And also very delicious! Roasting the brussels sprouts gives them a much different texture and flavor than when you eat them steamed. When you steam them, they smell a little....cabbagey. But the roasting changes it to a nutty, slightly peppery flavor. They're great. I promise you. 

Total Prep Time: 25 minutes

Total Cook Time: 20 minutes

What you will need:

1 package brussels sprouts (this package is a prop; I had already started cooking with sprouts from Black Hog Farm)

1/2 lemon 

1 1/2 tbsps (approximately) olive oil

Salt and Pepper to taste

First things first is to wash/clean your brussels sprouts. Since they are basically little heads of cabbage, they get dirt in between some of their leaves (particularly the outer leaves). Also, sometimes the grocery store sells them to you with a piece of little woody stem still stuck on them, so you'll want to cut the bottoms of them and peel off the outer leaves if they look wilty and damaged. Wilty is a technical term.

Preheat your oven to 400. 425 is preferable, but I tend to steer towards 400 since my oven likes to create a lot of smoke. Which makes J unhappy, because then he's stuck fanning our smoke detector with a kitchen towel while I finish cooking.

Next, put them in a pot with a lid, with approximately 1 inch of water. Cook them on medium high, allowing steam to escape, for approximately 6-8 minutes (after the water starts boiling and they start steaming). You want them to be firm, and bright green in color, but beware that they are completely raw on the inside. The best way to find out is to either cut one in half, or taste it. After they are done, drain them in a colander and let them cool.

After they cool for approximately 10 minutes, cut them in half, lengthwise. 

Once they are all cut, it helps to press them gently with paper towels, as the more water you get off of them, the crispier they will be after roasting. If you are pressed for time, this is not a necessary step.

Put the halves in a large bowl, and coat with the olive oil, salt and pepper to taste. Add more salt and pepper than you think you will need, as it soaks in. Drizzle with lemon juice, then toss to coat the sprouts evenly with the liquid.

Cover a baking sheet with tin foil (this avoids messy clean up and scrubbing later!) and spread the sprouts in a single layer on the sheet, Place in the oven for approximately ten minutes. Stir them around, trying to get the other side of the sprouts to face top up.

Let the sprouts cook for about another ten minutes, then peek in the oven. You're going to have to eyeball the crisp factor, but make sure they don't burn. Burnt brussels sprouts are not so tasty.

Serve, and enjoy!

Pan Sauteed Tomatoes

Again, I've been on hiatus. I know. Holidays and work have caused me to resort only to cooking things I've already posted, or I forget to take pictures until halfway through a meal. Don't give up on me.

So, what do you do when you buy a couple of nice vine-ripe tomatoes (or get them in your CSA vegetable delivery box), life gets in the way before you can use them while they're still just perfectly ripe, and you are left with a slightly soft, overripe tomato? If you're anything like me, you don't want to eat that tomato raw. You know it's going to be slightly starchy, and mushy, and just won't live up to its tomato potential. Too many times, those tomatoes end up in the garbage or on the compost pile.

Until now. 

This dish is VERY quick and is simple in its flavor profile. You can fix these tomatoes while you cook a full meal, can make them for breakfast with some hummus and rustic bread (try toasting it in the oven!), or use them as a side for tons of other dishes. They have a little bit of heat, and are super healthy.

Total Prep Time: 3 minutes

Total Cook Time: 10 minutes

What you will need:

1-2 vine ripe tomatoes (slightly soft, overripe is the best kind of tomato for this dish)
2 tbsp olive oil
2 tsp minced garlic
Sea salt, black pepper, and red pepper flakes to taste

Using a serrated knife, slice your tomatoes into thick horizontal slices, like so:

In a small saute pan (avoid non-stick pans for this dish), heat the olive oil on medium heat, and make sure it coats the entire bottom of the pan. You want the oil to be shimmering, but not actually crackling yet. If it gets too hot accidentally, then just reduce the heat and let it cool for a minute before taking the next step.

Place your tomato slices in a single layer on the bottom of the saute pan. They should make a delightful frying sound. 

Once they're in the oil, sprinkle salt and pepper over them, then take a tiny bit of garlic and spread it on each piece of tomato. Shake a few chili flakes on the tomatoes, too.

Let the tomatoes cook for a few minutes, then flip them. Season the other side, which should be slightly bubbled from the oil.

Let the tomatoes cook on the second side, adding whatever garlic is left directly to the oil, for approximately three minutes. Then, turn off the heat and transfer to a serving dish, pouring the oil over the tomatoes. They should stick together, but it's ok if the skin is starting to separate from the tomato a bit.

Serve, and enjoy!

Balsamic Roasted Cauliflower

This is a quick side dish that is low-cal, low-carb, and pairs nicely with any sort of italian main dish. The texture is good and doesn't have that mealy, mushy taste that steamed cauliflower can sometimes acquire.

Total Prep Time: 10 minutes

Total Cook Time: 20 minutes

What you will need:

1 head of cauliflower, cut into florets
1 1/2 tbsp balsamic vinegar
1 tbsp minced garlic
1 tbsp of olive oil
sea salt
black pepper
italian seasoning (all to taste)

Preheat your oven to 400. You can cook this dish anywhere from 375-425, just adjust your cooking times a bit if you have other things in the oven too.

Cut the cauliflower head into florets and put in a large mixing bowl. The easiest way to cut a head of cauliflower is to turn it upside down and to use the tip of the knife to cut in a circular pattern around the stem to loosen it, then crack it off and cut the florets from there. Make sure that you dry the cauliflower after you wash it very thoroughly, as water on the florets will cause them to steam, rather than to roast.

Add in all of the other ingredients to the mixing bowl, and mix well. Don't be afraid to use a good bit of salt on this--the taste cooks away as the cauliflower roasts. 

Cover a baking sheet in tin foil (this makes cleanup so much easier!) and spread the cauliflower around so that it is in a single layer.

Pop it in the oven. About halfway through cooking time, stir it around with a wooden spoon so that it cooks evenly. Then serve, and enjoy!

Honey Stewed Fruit

With fall soon approaching (for everyone outside of the State of Florida), warm desserts are wonderful, and the smells of apples and cinnamon and honey always make you feel nice and festive. This is a nice alternative to baked cinnamon apples, and involves booze (optional, though highly encouraged). Plus, it's pareve for my kosher friends out there.

Total Prep Time: 10 minutes

Total Cook Time: 30 minutes

What you will need:

1 bag dried apples
1 bag dried apricots
1 bag dried tart cherries
1 bag prunes
1 cup raisins (gold, regular, or mixed)
3/4 cup honey
1/2 cup honey bourbon
2 tbsp sugar (white or brown)
Manischewitz, to taste (optional)
Water

You can pretty much use any dried fruits you like in any quantity you'd like. I just pick the ones that I like. The other ingredients will also be used to taste, but I gave you the approximations on how much actually made it into my pot.

Empty all of your dried fruit into a saucepan and cover with water.

Turn the heat to medium, and let the fruit start to simmer. As it heats up, the water will reduce and thicken a bit.

Stir in the honey, honey bourbon (if you choose to use it), and a bit of sugar. You can add in some other spices such as cinnamon or pumpkin pie spice if you have them around. Be very parsimonious with these spices as a little goes a long way.

Reduce the heat a bit and let it continue to gently simmer/warm. The sauce will continue to thicken and reduce. Taste and adjust spices as you see fit. Then serve and enjoy! It tastes particularly delicious with a scoop of vanilla or cinnamon ice cream.

Florida Avocado Guacamole

Florida avocados are different only in size and shape from their more expensive cousins, the Hass avocados. I've also read that Florida avocados have a little less fat in them than the Hass avos do, but the taste difference is minimal. This is a quick dip/spread that is full of good fats, veggies, and flavor!

Total Prep Time: 15 minutes

Total Cook Time: NONE!

What you will need:

1 Florida avocado, very ripe
1 tomato (vine ripe is good)
1 lime
1/4 of an onion
1/2 tsp Cumin
1/4 tsp onion powder
1/4 tsp garlic powder
chili powder, to taste
salt, to taste

Remove your avocado from the skin. The easiest way to do this is to cut it in half, remove the pit, and then use a knife to loosen the avocado from the skin.

Dice your tomato and 1/4 of a sweet onion, and add to the bowl with the avocado.

Add all of your spices, and salt and add chili powder to your own tastes. Squeeze in the juice of the lime.

Mash and combine using two forks.

Serve, and enjoy!