Here is a quick snack that I love to grab for lunch. The nuttiness of the bread and the creamy goat cheese are enhanced by the EVOO. Invest in good olive oil that you don't cook with. I like COLUCCIO EOO. It is $19.99 a liter but drizzling it over veggies and sandwich makes them so much better I just can't live without it. If you live near me, I get mine from Ambrosinos. As for the whole grain bread, La Brea Bakery makes a Whole Grain Loaf (available at Costco) DELICIOUS! Remember, tomatoes taste best at room temperature so keep them on the counter not in the refrigerator.
Ingredients:
Slice of Whole Grain Bread, toasted
2 Slices of fresh Tomato, room temperature
Smear of Goat Cheese with Chives
Drizzle of EVOO
Layer and indulge!
Monday, August 30, 2010
Wednesday, August 25, 2010
Agua with a Splash of Cranberry Juice on the Rocks
If you can't seem to get enough water into your body here is my newest obsession. I started it on vacation this summer and brought it into my day to day life. Now I must drink three times as much water as I use to. I use straight Cranberry Juice but since you are only using a splash you can add the Cranberry Juices that feature other fruit juices to mix it up. Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer. So Splish, Splash!
HOW TO:
Big Ol' Glass filled with Ice
2 T of Cranberry Juice
Fill the rest to the brim with water
HOW TO:
Big Ol' Glass filled with Ice
2 T of Cranberry Juice
Fill the rest to the brim with water
Monday, July 5, 2010
Hazelnut Chocolate French Toast with Strawberry Orange Sauce.
The morning after the 4th of July celebration, I woke up to a house full of teen aged girls. I had this idea for Hazelnut Chocolate French Toast and thought this was the perfect time to try it out. To “Fresh Foodie” it futher, I made a Strawberry Orange Sauce instead of your typical over sugared syrup. The hazelnut chocolate of the Nutella contains skim milk with a hint of cocoa and has no artificial coloring or preservatives. If chocolate is not your think in the morning, replace the Nutella with unsalted butter or cream cheese. This toast is sloppy and delicious with no forks required!
Ingredients
1 pound loaf of day old whole wheat French bread cut into ½ inch thick slices
6 farm fresh brown organic eggs
1/8 teaspoon of ground cloves
1/8 teaspoon of nutmeg
½ teaspoon of cinnamon
½ cup organic milk (I use fat free but you can use what you have)
Nutella brand hazelnut spread
Strawberry Orange sauce, recipe follows
Directions
Pre-heat oven to 200 degrees F for keeping the food warm.
Pre-heat large nonstick griddle or skillet over a medium flame.
In a medium bowl, whisk together the eggs, cloves, nutmeg, cinnamon and milk.
Place sliced bread in a 9 x 12 pan and pour over wet mixtur. Flip the bread so it is wet on both sides. Continue until all bread is soaked. Placed soaked bread onto griddle for 2 minutes. Flip and cook another 2 to 3 minutes. Bread should be firm and golden brown with a darker brown crust. Place in an oven proof plate in the oven and continue until the entire batch is ready.
Spread toast with Nutella and spoon strawberry orange sauce on top.
Strawberry Orange Sauce:
16 ounces fresh strawberries
1 orange zest
½ cup fresh squeezed orange juice
2 tablespoons pure honey
Puree strawberries in to a smooth puree. Add orange zest and orange juice. Heat them in a small saucepan over a low flame, until they are just warm. Stir in honey.
Ingredients
1 pound loaf of day old whole wheat French bread cut into ½ inch thick slices
6 farm fresh brown organic eggs
1/8 teaspoon of ground cloves
1/8 teaspoon of nutmeg
½ teaspoon of cinnamon
½ cup organic milk (I use fat free but you can use what you have)
Nutella brand hazelnut spread
Strawberry Orange sauce, recipe follows
Directions
Pre-heat oven to 200 degrees F for keeping the food warm.
Pre-heat large nonstick griddle or skillet over a medium flame.
In a medium bowl, whisk together the eggs, cloves, nutmeg, cinnamon and milk.
Place sliced bread in a 9 x 12 pan and pour over wet mixtur. Flip the bread so it is wet on both sides. Continue until all bread is soaked. Placed soaked bread onto griddle for 2 minutes. Flip and cook another 2 to 3 minutes. Bread should be firm and golden brown with a darker brown crust. Place in an oven proof plate in the oven and continue until the entire batch is ready.
Spread toast with Nutella and spoon strawberry orange sauce on top.
Strawberry Orange Sauce:
16 ounces fresh strawberries
1 orange zest
½ cup fresh squeezed orange juice
2 tablespoons pure honey
Puree strawberries in to a smooth puree. Add orange zest and orange juice. Heat them in a small saucepan over a low flame, until they are just warm. Stir in honey.
Sunday, July 4, 2010
Open Faced Farm Fresh Egg Sandwich
My favorite time in the Summer is early morning. Right before the rest of the house, or the world for that matter, seems to wake up. The sound of my coffee maker making fresh roasted coffee wakes me up and I sneak to the backyard with my favorite mug.
I take some "me time" looking ant the flowers, contemplating the sky and review the day. About 20 minutes later I head into make this farm fresh egg sandwich. So easy and quick. The yolk ozzes and I slop it up with the multigrain bread I substitute some times for the english muffin. You can get as creative as you want with this. Adding tomatoes, different cheese, crushed red pepper. Whatever gets your taste buds moving. This also makes a great snack for teens or with the hubby comes in after dinner has been long eaten by the rest of the family.
Three times a week I'll then grab my coffee, sandwich and Kindle and head to the outdoors once again. A wonderful way to start the day.
makes One Open Faced Sandwich
Ingredients:
1/2 Whole Grain English Muffin
1 Farm Fresh Brown Egg
1/2 t unsalted butter
Salt and Pepper
Fresh Basil leaf
Slice of desired Cheese (I Like American)
Place english muffin in the toaster. Heat a nonstick skillet and add butter. When butter is melted, carefully crack the egg (fresh, organic eggs tend the chip off shells so be careful) into the skillet. Add salt and pepper and any other desired spices. When the whites of the egg begin to bubble, flip the egg for 10 seconds. On a small plate, place the egg on the English Muffin, Add basil leaf and slice of cheese. Pop the egg yolk with a fork.
I take some "me time" looking ant the flowers, contemplating the sky and review the day. About 20 minutes later I head into make this farm fresh egg sandwich. So easy and quick. The yolk ozzes and I slop it up with the multigrain bread I substitute some times for the english muffin. You can get as creative as you want with this. Adding tomatoes, different cheese, crushed red pepper. Whatever gets your taste buds moving. This also makes a great snack for teens or with the hubby comes in after dinner has been long eaten by the rest of the family.
Three times a week I'll then grab my coffee, sandwich and Kindle and head to the outdoors once again. A wonderful way to start the day.
makes One Open Faced Sandwich
Ingredients:
1/2 Whole Grain English Muffin
1 Farm Fresh Brown Egg
1/2 t unsalted butter
Salt and Pepper
Fresh Basil leaf
Slice of desired Cheese (I Like American)
Place english muffin in the toaster. Heat a nonstick skillet and add butter. When butter is melted, carefully crack the egg (fresh, organic eggs tend the chip off shells so be careful) into the skillet. Add salt and pepper and any other desired spices. When the whites of the egg begin to bubble, flip the egg for 10 seconds. On a small plate, place the egg on the English Muffin, Add basil leaf and slice of cheese. Pop the egg yolk with a fork.
Sunday, May 2, 2010
Pepper and Zucchini Goat Cheese Wraps
Three Mondays in a row I have made this delicious concoction. The zucchini and fresh red pepper are perfect this time of year. The trick to broiling these is make sure the peppers and the zucchini are sliced the same size so they cook evenly.
Preheat broiler to high.
Ingredients:
3 red peppers, sliced vertically
3 zucchinis, sliced vertically
3 garlic cloves, smashed
sea salt to sprinkle
2 T EVOO
Goat Cheese. I like to experiment and try different goat cheese blends you can get at the store: roasted tomato, herbs, etc.
6 corn tortillas
Directions:
Place red pepper and zucchini on a backing sheet. Sprinkle with EVOO, garlic and salt. Broil 5 to 7 minutes until tender. Flip and broil 5 more minutes. Once tender, put all in a bowl and cover with tin foil for 15 minutes. This allows the flavor to meld. Use immediately or place in a seal tight bowl and heat as needed.
Heat Corn tortillas on a warm pan. Both sides one minute. Spread goat cheese and add veggie mixture. Roll and eat warm.
Try the mixture n many other ways other than tortillas. TRY:
Adding it to a toasted a piece of baguette bread.
Chopping it up and eat it as a spread on whole grain crackers minus the goat cheese
Toss it in whole grain pasta.
Put it on a whole wheat pizza crust with some fresh skim mozzarella cheese.
Preheat broiler to high.
Ingredients:
3 red peppers, sliced vertically
3 zucchinis, sliced vertically
3 garlic cloves, smashed
sea salt to sprinkle
2 T EVOO
Goat Cheese. I like to experiment and try different goat cheese blends you can get at the store: roasted tomato, herbs, etc.
6 corn tortillas
Directions:
Place red pepper and zucchini on a backing sheet. Sprinkle with EVOO, garlic and salt. Broil 5 to 7 minutes until tender. Flip and broil 5 more minutes. Once tender, put all in a bowl and cover with tin foil for 15 minutes. This allows the flavor to meld. Use immediately or place in a seal tight bowl and heat as needed.
Heat Corn tortillas on a warm pan. Both sides one minute. Spread goat cheese and add veggie mixture. Roll and eat warm.
Try the mixture n many other ways other than tortillas. TRY:
Adding it to a toasted a piece of baguette bread.
Chopping it up and eat it as a spread on whole grain crackers minus the goat cheese
Toss it in whole grain pasta.
Put it on a whole wheat pizza crust with some fresh skim mozzarella cheese.
Sunday, March 14, 2010
Butte Inspired Fish Tacos
My year in Crested Butte, Colorado had me living at the Last Steep Restraunt hungering for their fish tacos. Over and over I try to reproduce them and this is as close as I got. We like them almost a bit better because they have a fresher taste with all the light ingredients. The black beans give your belly the fullness it wants after a long day outside.
Makes 6 hearty tacos
Ingredients:
1 pound fresh Tilapia
Goya brand Adobo Lemon and Pepper Seasoning
1 T EVOO
2 Limes
1 15 oz can black beans, rinsed and seasoned lightly wth sea salt
Fresh cilantro, chopped
Pico de gallo ( I love Brookhaven's ) or salsa
Guacamole
Whole grain tortillas
Directions:
Preheat the oven to broil
Line the fish on a baking sheet and sprinkle with Adobo and EVOO
Broil until flaky, 5 to 10 minutes
Heat tortillas in a warm pan flipping once(do not let them brown or they get crunchy)
Slice the fish into long tenders
Prepare the taco:
Start with tortilla, add tablespoon each of:
Black beans, guacamole, pico de gallo. And fish tenders squeeze of lime and sprinkle with cilantro.
Bueno!!
Makes 6 hearty tacos
Ingredients:
1 pound fresh Tilapia
Goya brand Adobo Lemon and Pepper Seasoning
1 T EVOO
2 Limes
1 15 oz can black beans, rinsed and seasoned lightly wth sea salt
Fresh cilantro, chopped
Pico de gallo ( I love Brookhaven's ) or salsa
Guacamole
Whole grain tortillas
Directions:
Preheat the oven to broil
Line the fish on a baking sheet and sprinkle with Adobo and EVOO
Broil until flaky, 5 to 10 minutes
Heat tortillas in a warm pan flipping once(do not let them brown or they get crunchy)
Slice the fish into long tenders
Prepare the taco:
Start with tortilla, add tablespoon each of:
Black beans, guacamole, pico de gallo. And fish tenders squeeze of lime and sprinkle with cilantro.
Bueno!!
Broiled Roasted Eggplant and Tomato Pizza
I can tell Spring is about to "spring" when I start reaching for the bright colored veggies in the produce section. This week my eye caught the bright, shiny purple eggplants and I knew it was the start of the Fresh Foodie Season. This delicious pizza would taste great on the grill (ala my Napa Pizza) but the weather is still a bit chilly so I opted for the oven. Start by roasting the veggies, smashed them up a bit and smear it on pizza crust. Top with some mozzarella for the kiddies and add goat cheese for the adults. Sip some Pinot Noir and you have found a small piece of summer.
Makes one 9 X 12 Pizza
Ingredients:
1 large eggplant, sliced in about 1/2" long ways
6 roma tomatoes sliced in half
6 garlic cloves sliced
Mozzarella cheese, shredded as desired
Goat cheese (optional)
3 T good EVOO
Pillsbury® Refrigerated Pizza Crust (wheat if you can find it)
Sea Salt and Pepper to taste.
Directions:
Preheat the oven to broil
On a cookie sheet prepare the pizza dough and wipe with EVOO
Place the eggplant and tomatoes on a baking sheet and sprinkle the garlic over the tomatoes
Broil until veggies start to soften about 10 minutes
Place veggies into a pan and mash slightly with a potato masher
Spread mashed veggies over pizza dough, sprinkle with salt, pepper, EVOO
Add mozzarella cheese and goat cheese to your liking.
Broil until crust browns, about 12 minutes.
Makes one 9 X 12 Pizza
Ingredients:
1 large eggplant, sliced in about 1/2" long ways
6 roma tomatoes sliced in half
6 garlic cloves sliced
Mozzarella cheese, shredded as desired
Goat cheese (optional)
3 T good EVOO
Pillsbury® Refrigerated Pizza Crust (wheat if you can find it)
Sea Salt and Pepper to taste.
Directions:
Preheat the oven to broil
On a cookie sheet prepare the pizza dough and wipe with EVOO
Place the eggplant and tomatoes on a baking sheet and sprinkle the garlic over the tomatoes
Broil until veggies start to soften about 10 minutes
Place veggies into a pan and mash slightly with a potato masher
Spread mashed veggies over pizza dough, sprinkle with salt, pepper, EVOO
Add mozzarella cheese and goat cheese to your liking.
Broil until crust browns, about 12 minutes.
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