Cherry Tomato Galette
Recipe created by food blogger Aube Giroux's Source: http://www.pbs.org/food/kitchen-vignettes/cherry-tomato-galette/?utm_source=youtube&utm_medium=pbsfood&utm_campaign=pbsfood_kitchenvignettes
Ingredients
Directions
Recipe created by food blogger Aube Giroux's Source: http://www.pbs.org/food/kitchen-vignettes/cherry-tomato-galette/?utm_source=youtube&utm_medium=pbsfood&utm_campaign=pbsfood_kitchenvignettes
Ingredients
- For the Pastry:
- 1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully)
- 1/4 tsp. salt
- 8 tbsp. (1/2 cup) cold unsalted butter
- 1/4 cup full-fat yoghurt (if liquidy, drain it first so it is thick and creamy)
- 2 tsp. fresh lemon juice
- 1/4 cup ice water
- For the Filling:
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan
- About 1 pound of cherry tomatoes, halved
- 1 tbsp. olive oil
- Freshly minced basil for garnish (4 or 5 basil leaves)
- Salt and pepper, to taste
- For the Glaze:
- 1 egg yolk
- 1 tsp. water
Directions
- First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour.
- On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper).
- In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes.
- Bake in a 375 F oven for about 45 minutes or until crust is golden.
- Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.
Complete Steak Dinner in CrockPot
Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs
cook on low for 6 hours
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker.
Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs
cook on low for 6 hours
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker.
Spicy Peanut Noodles
This is a perfect light lunch fix, it's quick and easy to prepare as well. Just toss in some sauté shrimps or your favorite protein for a complete meal. If you're not into spicy noodles, then substitute some of the chili oil used in the recipe with peanut oil.
Ingredients
Organic Soba/Buckwheat Noodle, cooked as per manufacturer’s instructions, chilled or room temperature
½ of English Cucumber, shredded, soaked in cold water for 10 minutes, and drained
3 Stalks Scallion, chopped
Spicy Peanut Dressing
5 Tbsp Chili Oil
4 Tbsp Natural Peanut Butter
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
2 Stalks Scallions, chopped
Method
Combine the dressing ingredients and whisk well. When ready to serve, toss the chilled soba and shredded cucumber with prepared dressing.
Serves 3-4 ~ light meal
This is a perfect light lunch fix, it's quick and easy to prepare as well. Just toss in some sauté shrimps or your favorite protein for a complete meal. If you're not into spicy noodles, then substitute some of the chili oil used in the recipe with peanut oil.
Ingredients
Organic Soba/Buckwheat Noodle, cooked as per manufacturer’s instructions, chilled or room temperature
½ of English Cucumber, shredded, soaked in cold water for 10 minutes, and drained
3 Stalks Scallion, chopped
Spicy Peanut Dressing
5 Tbsp Chili Oil
4 Tbsp Natural Peanut Butter
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
2 Stalks Scallions, chopped
Method
Combine the dressing ingredients and whisk well. When ready to serve, toss the chilled soba and shredded cucumber with prepared dressing.
Serves 3-4 ~ light meal
Skillet Huevos Rancheros
by Sylvia Fountaine, Feasting at home May-1-2013
A hearty, healthy and flavorful Huevos Rancheros in a Skillet
Ingredients:
4 x6 inch tortillas ( I use a corn and flour blend)
4 Eggs (1 per serving....you can add more if you want)
2 Cups cooked rinsed beans ( black bean, pinto, cannellini, or heirloom beans)
1/2 onion- sliced or diced
2 garlic cloves- minced
2 tomaotes- diced
1 tsp cumin
1 tsp coriander
1/2 tsp chipotle powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
cracked pepper
2 T water
Olive oil
1 large Avocado-sliced
2 T chopped fresh cilantro
1 lime -cut into wedges
1/2 C crumbled cojita, queso fresco, feta or goat cheese (optional)
Hot Sauce
Optional Additions: bell pepper, kale, zucchini, mushrooms,
Directions:
Preheat oven to 400F. In a large pan, saute onion in a little olive oil until tender, about 5 minutes. (At this point, if you are adding other veggies, do this now, cooking until tender). Add garlic, sauté for a minute or two. Add 1/2 of the diced tomatoes (saving half for garnish) and cooked rinsed beans, spices, salt, and 2 T water. Let simmer on med low for a few minutes, stirring occasionally.
Brush cast iron skillets ( or one large skillet) with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little oil. Divide bean mixture, making little indentions with the back of a spoon, for the eggs to rest, so they stay in place. ( If using large skillet, layer the tortillas so they come up the sides of the skillet a bit ( you may need a couple extra), and spread all of the beans evenly over the tortillas, making indents for the eggs). Carefully crake the eggs and place them in the indentions. Sprinkle eggs with salt and pepper, and if you want, crumbled cheese, and place in the hot oven. Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired doneness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.
by Sylvia Fountaine, Feasting at home May-1-2013
A hearty, healthy and flavorful Huevos Rancheros in a Skillet
Ingredients:
4 x6 inch tortillas ( I use a corn and flour blend)
4 Eggs (1 per serving....you can add more if you want)
2 Cups cooked rinsed beans ( black bean, pinto, cannellini, or heirloom beans)
1/2 onion- sliced or diced
2 garlic cloves- minced
2 tomaotes- diced
1 tsp cumin
1 tsp coriander
1/2 tsp chipotle powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
cracked pepper
2 T water
Olive oil
1 large Avocado-sliced
2 T chopped fresh cilantro
1 lime -cut into wedges
1/2 C crumbled cojita, queso fresco, feta or goat cheese (optional)
Hot Sauce
Optional Additions: bell pepper, kale, zucchini, mushrooms,
Directions:
Preheat oven to 400F. In a large pan, saute onion in a little olive oil until tender, about 5 minutes. (At this point, if you are adding other veggies, do this now, cooking until tender). Add garlic, sauté for a minute or two. Add 1/2 of the diced tomatoes (saving half for garnish) and cooked rinsed beans, spices, salt, and 2 T water. Let simmer on med low for a few minutes, stirring occasionally.
Brush cast iron skillets ( or one large skillet) with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little oil. Divide bean mixture, making little indentions with the back of a spoon, for the eggs to rest, so they stay in place. ( If using large skillet, layer the tortillas so they come up the sides of the skillet a bit ( you may need a couple extra), and spread all of the beans evenly over the tortillas, making indents for the eggs). Carefully crake the eggs and place them in the indentions. Sprinkle eggs with salt and pepper, and if you want, crumbled cheese, and place in the hot oven. Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired doneness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.
Pasta Salad with Feta, Tomato, Kalamata Olives and Sweet Basil Vinaigrette
Author: Jess Smith
Recipe type: Salad
Serves: 8 servings
I love this summery pasta salad – the salty feta cheese and kalamata olives are a great pair with the fresh flavor of the Sweet Basil Vinaigrette. Keeps great in the fridge – so make it a day in advance.
Ingredients
Instructions
Nutrition Information
Serving size: about 1 cup Calories: 313 Total Fat: 21g Saturated fat: 6gCarbohydrates: 25g Sugar: 7g Sodium: 504mg Fiber: 2g Protein: 9g Cholesterol: 19mg
Author: Jess Smith
Recipe type: Salad
Serves: 8 servings
I love this summery pasta salad – the salty feta cheese and kalamata olives are a great pair with the fresh flavor of the Sweet Basil Vinaigrette. Keeps great in the fridge – so make it a day in advance.
Ingredients
- 1 pound orecchiette pasta (or other pasta of choice)
- 1 Tablespoon olive oil
- 1 pint cherry tomatoes, sliced
- 1 and ½ cups crumbled feta cheese
- 1 cup pitted Kalamata olives, sliced
- 10 leaves fresh Italian sweet basil, roughly chopped
- 1 recipe Sweet Basil Vinaigrette
Instructions
- Cook the pasta according to package directions. When cooked, drain and run under cool water. Transfer to a large mixing bowl and add the olive oil. Toss well to coat the pasta in oil.
- Add all remaining ingredients, except for Sweet Basil Vinaigrette. Toss gently to combine.
- Add half of the Sweet Basil Vinaigrette and toss to evenly coat the pasta in dressing. Refrigerate the pasta and the remaining vinaigrette for at least an hour and up to a day. Just before serving, add the remaining half of the vinaigrette and toss gently. Serve.
Nutrition Information
Serving size: about 1 cup Calories: 313 Total Fat: 21g Saturated fat: 6gCarbohydrates: 25g Sugar: 7g Sodium: 504mg Fiber: 2g Protein: 9g Cholesterol: 19mg