Archive | basics RSS feed for this section

Roasted Tomatoes with Basil and Garlic

19 May

Has it ever happened to you… you’re going on a trip and you have tons of fresh stuff in your kitchen and fridge you know will rot by the time you get back home?  This happens to me ALL THE TIME!!

I’ve been trying to be better at not going grocery shopping before a trip, especially before a trip that’s over 1 week.   But still, even when you try to plan to eat most everything fresh by the time you leave, there might be things here and there you forgot or where unable to eat completely.  This was the case with an almost full case of Campari Tomatoes I had bought at Costco.  I hate to place them in the fridge because I believe they taste different after being refrigerated.

So I needed to do something so these tomatoes would not go to waste and still be good, edible and better yet tasty to integrate into my back-from-the –trip recipes…

 

Roasted Tomatoes w Garlic Basil KFC

ROASTED TOMATOES WITH BASIL AND GARLIC

Roma or Campari Tomatoes, cut in half and seeded
Garlic Cloves, sliced thinly
Basil, I use freeze dried herbs
Salt and Pepper
Turbinado sugar
Olive oil

 

  1. Place tomatoes on a baking sheet lined with parchment paper.  Drizzle with olive oil and season with salt and pepper.  Massage the tomatoes somewhat to ensure the olive oil, salt and pepper kinda coat the tomatoes evenly.
  2. Make sure tomatoes are arranged cut side up in a single layer.  Place a slice or two of garlic inside each tomato, sprinkle liberally with basil leaves and a little sprinkle of turbinado sugar.
  3. Roast in a 375F – 400F oven for about 45 mins to 1 hour.  I usually place them, leave them and when they look cooked and a little caramelized.  I just turn off the oven and leave them there to cool together with the oven.

Place them in an air-tight container and save for future recipes.  Use them in any recipe that calls for sun-dried tomatoes.   I used them in a version of my pasta with marinated tomatoes where I used part fresh tomatoes and part these roasted ones.  I also used them in a filling for stuffed bell peppers and to add a nice pizzazz to my easy pasta with fresh baby spinach.

Carob Syrup

2 May

For all you former chocolate lovers who had to put your love aside because of what caffeine does to you… let me introduce you to your new best friend – Carob Syrup.  It does not contain caffeine and it’s as delicious as that good ‘ol Hershey’s syrup of the hey days.

If you loved to decorate  your vanilla ice cream with some syrup … this carob syrup is for you.

If you loved to drizzle your sweet crepes with a little something dark and delicious syrup… this carob syrup is you.

If you had to leave those dark chocolaty milks and shakes in your past… then this carob syrup is definitely for you.

The possibilities are endless… give it a try!!!

 

Carob Syrup 4

 

CAROB SYRUP

1 cup carob powder
2/3 cup almond milk
½ cup maple syrup
6 tbs brown sugar
1 tbs vanilla powder

 

  1. Add all the ingredients into your blender and blend until smooth.

 

CArob Syrup 1

 

You can store in your fridge for longer shelf-life.  I store it in a squeeze out bottle so I can pour it over whatever in small drizzles.

Carob Syrup - Spout

Macerated Strawberries

30 Apr

I used these strawberries inside my vegan gluten-free crepes for the latest International Vegetarian Festival we held at the Yoga Center recently.

These are super easy to make… I like to use frozen strawberries or berries of any kind because they tend to be consistently sweet whereas sometimes fresh strawberries can sometimes be very tart.

You can use this as a method to sweeten any frozen or fresh fruits to use in any dessert form. It can also be used as a way to preserve very ripe fruit for future use.

macerated strawberries inside vegan gluten-free crepes

 

MACERATED STRAWBERRIES

4 cups frozen strawberries, chopped
1 cup turbinado sugar

 

  1. Place chopped strawberries in a large bowl and add sugar. Mix together so the sugar covers most of the strawberry pieces.
  2. Mix them once in a while to ensure sugar is well dissolved in the juices created by the thawing, fruit juices and sugar. Let the fruits macerate for about 2 hours at room temperature to allow the fruit to thaw completely and for the sugar to infuse into the fruit.

Use immediately after the fruit is macerated or store in an airtight container in the fridge. Use inside crepes, to top ice cream, to top a slice of pound cake or to flavor your favorite morning smoothie.

 

Fruits are Fast Food… Eat them often!!

22 Jan

5838_665439620139414_1500585777_n

I am so tired of listening to the bad rap people are giving fruits…  Fruits are nature’s fast food.  They are full of phytonutrients necessary for our bodies to function properly.

Fruits are the best way to start your day… the best breakfast in my opinion. And a great snack…  Let’s give back the good rep to fruits.

934863_10152768069310174_1369247298_n

Acid Fruit Salad 2-3

Black Sesame Gomasio

22 Nov

Have you ever had gomasio?? It’s a seasoning made from sesame seeds and salt. I was under the impression it was something that came from India, but according to Wikipedia, apparently is more Japanese.

I learned to enjoy gomasio thanks to Mili at the Yoga Center. She loves it and she would make some and bring to the center. She taught me how to eat it as a condiment sprinkled over salads, but you can certainly enjoy it over soups, rice or anything you want to give a nice salty flavor to.

??????????

You can find prepared gomasio in any gourmet or health food store or supermarket like Whole Foods. I even saw gomasio over at La Grande Epicerie in Paris. But why buy it if it’s so easy to make yourself???

??????????

Black Sesame Gomasio

1 ½ cups black sesame seeds
3 tbs kosher salt

??????????

  1.  In a large sauté pan over medium heat toast the sesame seeds. Toasting black sesame seeds is a bit challenging than toasting the regular white ones. Just keep toasting until the seeds start to pop and jump a little bit out of the pan. Transfer to a heat resistant bowl and allow for the seeds to cool completely. They turn a tad ashy…

??????????

2.  Transfer the cooled sesame seeds to a food processor. Pulse to pulverize the seeds a few times. Add the kosher salt and pulse a few times again until everything combines and becomes a unified powder mix.

Keep in a tight container. I save it in the fridge as the warm temperatures of Puerto Rico can make the seeds rancid very quickly.

Follow

Get every new post delivered to your Inbox.

Join 2,217 other followers

%d bloggers like this: