I know this recipe might sound quirky… but it’s probably because it was “invented” by one of my quirkiest friends, Yanelis. While we were in Paraguay, we were assigned a different day to lead the kitchen and design a menu for all of us who were traveling together. This was one of Yanelis’ creations on his menu…
This dish was so popular that Yanelis actually made it 3 times… well the third time I actually was the one who made them, using macadamia nuts instead of the peanuts. And to be honest, I like them both (but maybe a little bit more the macadamia version)…
This is easy and delicious and will impress anyone when served at a table. I usually plan for 2-3 tomato halves per person. Or maybe 2 whole tomatoes per person so you make sure there’s enough for all. I know I served myself seconds each and every time we made these. Check them out.
ROASTED TOMATOES WITH ROSEMARY AND PEANUTS
8-10 Roma tomatoes – make sure they’re organic, without wax on the outside
¼ cup honey
¼ cup water
2 tbs olive oil
2 tbs dried rosemary
½ cup raw peanuts
Salt and Freshly Ground Black Pepper
- Pre-heat oven to 400F.
- Half all the tomatoes and take off a very thin piece off the “bottom” of each tomato half, to make sure they stand and do not topple on top of each other when they’re roasting. Place in a roasting dish cut side up one next to the other.
- Season tomatoes liberally with salt and freshly ground pepper. Sprinkle dried rosemary on top of tomatoes.
- In a large measuring cup measure the oil, honey and water. Whisk well to combine and drizzle over the tomato halves.
- Roast in oven for about 45-60 minutes. The tomatoes will cook, but maintain their shape.
Serve was a simple but tasty side dish… I just liked them on top of whole grain rice and a salad.
Roasted Tomatoes with Rosemary Honey and Macadamia Nuts
These are an updated version of my Mustard Roasted Potatoes… double the magic, double the fun with two times the mustard. Dijon and Grain Mustard are my absolute favorite mustards and they make a zesty potato, worthy of celebrating the Moms in your life.
Great with a Tofu Scramble filled with tomatoes, peppers, onions and grape tomatoes. Super colorful, super tasty and great vegetable-based protein too.
DOUBLE MUSTARD ROASTED POTATOES
2lbs red-skinned potatoes, cut in fourths
3 tbs Dijon mustard
3 tbs whole grain mustard
2 garlic cloves, finely chopped
1 tbs Italian Seasonings
Salt and Freshly Cracked Black Pepper to taste
2 tbs Olive Oil and a little more to grease the baking sheet
- Pre-heat oven to 425F.
- In a large bowl, mix together the mustards, garlic, Italian Seasonings, olive oil, salt and pepper.
3. Add the cut-up potatoes to the bowl and toss to coat the potatoes well with the mustard mixture.
4. Transfer the potatoes to an oiled baking dish, making sure the potatoes are in one single layer.
5. Roast for 40-45 minutes until the potatoes are cooked thru, tender on the inside and crispy and golden on the outside.
This was a post I should have written to publish early in January. Well, it’s already early in February and this will have to do.
This salad was part of our first KarmaFree Cooking class last December. And what’s different about a salad you should ask… well, besides trying to instill into people’s minds the importance of eating a large green raw salad every day, we wanted to introduce some new and different ingredients people might not use raw in a salad. Can you pick them out in this picture here???
Scroll down to see if you guessed right…
Raw pumpkin and raw beets… They’re usually eaten cooked, but these are sweet and delicious additions to any salad.
I know that all you folks who are going thru winter might not crave something cold and raw like salad when it’s cold outside… but eating a healthy portion of raw veggies each day will certainly keep the cold and doctors away.
Here are the components of our Salad:
Green leaf lettuce
Yellow Bell Pepper
Sliced Red Onion
Toss all the ingredients in your desired proportions together in a salad bowl. Dress with your favorite dressing. May we suggest a healthy serving of our Parsley Garlic Dressing.
Parsley Dressing…. GONE!!!!!
May your winter be pleasant and your salad bowl is always full.
Last week we had our 2nd KarmaFree Cooking class and our theme was Loving ourselves first thru our Food. Sometimes, we only cook nice things when we’re cooking for others. But why not cook something nice even if it’s just us in the house??
The recipes we shared are old and new KarmaFree Cooking recipes that work well made just for one person, for two or for a crowd. These are simple, quick and delicious recipes that work well to make just for you on a solo movie night at home and just the same are not much more effort making for a large dinner party.
Here was our class menu:
Pasta with Marinated Tomatoes over Brown Rice Pasta
Quinoa Pasta with Fresh Baby Spinach and Lemon Vinaigrette
Spinach Salad with Macerated Strawberries
Baked Sweet Plantains with Cinnamon and Vanilla
Poached Pears with Blue Cheese and Almond Praline
Even though these were all recipes we had shared in the blog before, it’s never the same reading and making them on your own as seeing how I make them, after I have made them over and over and over again. Your words… not mine.
The class is not only about sharing recipes and techniques. We also talked about alternative pastas… we talked about my favorite olive oils and vinegars. We also talked about microplanes and rasps to grate lemon zest and how I do not like to rinse pasta after I drain it. We also shared how the same ingredients for the Marinated Tomates can be used in a bruschetta as an appetizer or skewered to make for a fancier passed hors d’oeuvre.
I am so grateful for all of those who attended… we had a larger class this time around. Some repeats and some new students. I want to give a great shout out to Adriana from Great Food 360 who attended once again and contributed with the wonderful pictures. She rocks!!!
Again to my lovely assistants Angie and Mom… who help me with the little things that keep the class rolling smoothly.
Hope you can join us for the next installment… Late April. Mark your calendars – Recipes to celebrate Mom. I am already planning the menu.
I learned to make these fritters from Mili at the Yoga Center. She was always a champion of having something fried in our Saturday menus…
I have always been a great fan of anything fried, but to be honest, never made these yautía fritters myself. So why in the world did I want to include them as part of a Cooking Class menu??? Beats me…
So I had to prepare fast, real fast to make a recipe that I could replicate time and time again, and that it tasted as good as Mili’s always did. Thank goodness yautías and most viandas are on sale during Xmas because they’re used in so many typical recipes.
Here are the results… I hope you enjoy them as much as the cooking class students did.
2 medium sized yautías, peeled and cut into small pieces
1 green banana, peeled and cut into small pieces
3 tbs sofrito
2 large garlic cloves, peeled and cut into smaller pieces
1 tsp salt
1 tbs olive oil
Sprinkling of paprika
Frying oil – Grapeseed oil or Canola Oil
- Add all the ingredients in a food processor and blend until you create a puree.
- With a spatula, scrape off the sides of the bowl of the food processor to make sure all the mix is evenly pureed.
- Using a skillet with about ½ inch of oil over medium high heat, fry the fritters creating small mounds with 2 spoons.
- When they’re golden brown on both sides, transfer them to a plate with paper towel to soak up any extra oil.
These fritters are easy… and delicious. You can make them in a cinch. Perfect for an impromptu parranda. They taste like an alcapurria without the filling.
When we were making them at the cooking class, Angie told me if we had left a bit of the soy filling from the yuca pastelón, we could’ve demonstrated how this masa works for an alcapurrias too.