Bruschetta

1 carton heirloom tomatoes, diced

fresh mozzerella cheese

1 french baguette

3 tablespoons olive oil

8 fresh basil leaves, chopped

1/4 teaspoon pepper, more to taste

1/2 teaspoon salt, more to taste

1 small garlic clove

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1. Set oven to broil. Slice half of the baguette into 8-10 pieces. Place bread onto a baking pan lined with aluminum foil. Drizzle each piece with a little bit of olive oil.

2. Mix tomatoes, olive oil, garlic, salt and pepper into a small mixing bowl and set aside.

3. Slive mozzerella in 1/4 inch pieces. They should be about the same size as the bread. Place cheese on top of bread. Sprinkle with a little salt and pepper.

4. Broil the bread and cheese in the oven for about 4-5 minutes, until cheese is just starting to melt. Add basil to tomato mixture and toss.

5. Remove bread pieces from oven and top with tomato and basil mixture. Place back into the oven for 2-3 minutes.

6. Remove and enjoy! I made these for dinner last night with a light salad. It was a perfect way to start a very busy week!!

Tostones

In December, I tried to make a traditional Venezuelan dish for my Spanish class. The meal consisted of arepas, black beans with fire-roasted tomatoes, rice, and plantains. I sauteed the plantains in olive oil.... let's just say, I should have done a little more research. My sweet Spanish teacher shared her traditional Cuban method of making twice-fried plantains; with her advice and a little help from youtube, my husband and I had delicious tostones this weekend!

2 plantains

2 cups vegetable oil

salt

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1. Peel plantains and slice into 1 inch pieces.

2. Heat vegetable oil in a medium skillet (oil should be about 325 degrees). Place plantains into skillet and cook for two minutes. Flip plantains and cook for another two minutes.

3. Remove from skillet and drain excess oil with paper towels. Using saran wrap and a flat object (i used the bottom of a bowl), flatten the plantains until they are about half of their original width.

4. Place plantains back into the skillet and fry for four minutes on each side.

5. Remove and cool.

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image from laylita.com

To-Go-Ware

I'm very happy about the new addition to my lunch.

Vegetarian Lasagna

Every once in a while, I give tofu another try. We have a love/hate relationship. Actually, I've only loved it once.... in a taco dish that I plan to share as soon as it's mastered. Until then, this tofu recipe does not disappoint!

26-oz jar natural pasta sauce

8-oz package lasagna noodles

16-oz package soft tofu, well drained and mashed with fork until smooth

5 cups fresh vegetables (broccoli, cauliflower, zucchini), sauteed

8-oz package shredded mozzarella cheese

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1. Cook lasagna noodles according to package directions. Drain.

2. Preheat oven to 350 degrees. Spread a thin layer or sauce over the bottom of a 13X9-inch glass or ceramic baking pan. Top with layer of lasagna noodles. Gently spread 1/3 of the mashed tofu over noodles, then top with 1/3 of the remaining sauce.

3. Sprinkle about 1/3 of the vegetables over the sauce, the top with 1/3 of the cheese. Repeat layering twice, beginning with noodles and ending with cheese. (Sprinkle with breadcrumbs and some parmesan, if you'd like!)

3. Cover with foil and back 35-40 minutes. Uncover and continue baking until cheese is golden, about 5 minutes.

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per serving (8): 206 calories, 14 grams protein, 8 grams fat, 2 grams fiber

recipe and image from vegetariantimes.com

Roasted Pear Salad

2 concorde or barlett pears, halved and cored

2 teaspoons balsamic vinaigrette

2.5 ounces soft goat cheese, cut into 4 slices

4 cups spinach

1/2 small red onion, thinly sliced

1/4 cup chopped toasted (candied) walnuts

olive oil

for vinaigrette:

2 medium garlic cloves, minced

1 teaspoon dijon mustard

3 tablespoons balsamic vinegar

1 teaspoon thyme

3/4 cup extra virgin olive oil

sea salt and black pepper

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1. Preheat oven to 325 degrees. Place pear halves cut-side up in a baking dish. Spoon 1/2 teaspoon balsamic vinegar into each pear half. Top with goat cheese slice and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.

2. To make the balsamic vinaigrette, combine the garlic and dijon mustard in a small bowl or measuring cup. Add the balsamic vinegar and thyme. Pour the olive oil in a steady stream, stirring with a whisk until emulsified. Season with salt and pepper.

3. Divide the spinach among four plates (or two and save two pears for later... they are SO good!). Sprinkle with onion and walnuts. Top each salad with a pear half and dress salad with balsamic vinaigrette.

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image from vegetariantimes.com

recipe adapted from vegetarian times

Broccoli Pesto Pasta

broccoli pesto:

1/4 cup pine nuts

12 basil leaves, chopped

florets of 1 head of broccoli

2 tablespoons garlic

1/2 cup parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup extra virgin olive oil

1 lemon

pasta:

1 pound penne pasta

1 small onion, julienned

1 carton baby bella mushrooms, quartered

1/2 pint cherry tomatoes, halved

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1. Place the pine nuts, broccoli florets, and garlic into a food processor. Process for 30 seconds. Add the basil leaves, lemon juice, salt, and pepper. With the processor running, stream the olive oil into the mixture until pesto is finely pureed. Add the parmesan and process for one minute.

2. Bring a large pot of water to a boil. Cook the penne according to package directions, about 12 minutes.

3. While the pasta is cooking, add the onion, mushrooms, and tomatoes to a medium skillet. Saute until vegetables are soft, about 10 minutes.

4. Drain pasta and return to pot. Stir in broccoli pesto. Toss pasta with vegetables and serve warm.

Chopping Onions

My husband took this picture as he walked into our kitchen one day.

When I first started cooking in college, I could cut onions without shedding a tear. They did not bother me at all. Just a few years later, I cannot touch an onion without tears streaming and mascara running down my face. And we LOVE onions. I chop them so often.

For now, the swimming goggles are my best friend.

ANY ADVICE??