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
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 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
- 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.
- 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.
- 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.
This was one of the main dishes we created for our 3rd KarmaFree Cooking class recently. We were super excited because we got picked up by the local newspaper El Nuevo Día and we received tons of calls from people interested. We hosted 7 students who are not vegetarian, but are very interested in following a more natural and meat-free diet. I was thrilled!!
Angie is the expert among us making tofu scramble… but I made sure the ingredients were colorful, vibrant and easy to find in any supermarket.
1 package of extra-firm tofu
1 vegetable bouillon cube with seas salt and herbs
½ red onion, chopped
1 orange bell pepper, chopped
1 package of fresh baby spinach
2 cups of cherry or grape tomatoes, halved
Butter or Dairy-free alternative like Earth Balance
Freshly Cracked Black Pepper
½ tsp turmeric
- In a large skillet over medium high heat, add the olive oil, a pat of butter and add the onions and peppers to soften. Add the bouillon cube too and dissolve it in the mixture.
- Drain the tofu as much as you can. In a bowl, pat it with a few paper towels. Mash the tofu and add to the onions and peppers in the skillet. Miox it well so the tofu starts infusing itself with the flavors in the skillet.
- Season with black pepper and turmeric. Mix well.
- Add the tomatoes and spinach to the mixture. Mix it all well and cover for a few minutes so the spinach wilts .
- Uncover and raise the heat a bit so the liquid that most probably accumulated at the bottom can evaporate a bit.
Serve alongside these Double Mustard Roasted Potatoes and your favorite toast.
Even though I am not currently dating someone special… I still like to cook something nice, even if it’s just for myself.
After all, Valentine’s Day is a day to celebrate LOVE and there are many ways to express and celebrate love – love towards your parents, love towards your kids, love towards your siblings, love towards your pets, love towards your partner, love towards your neighbors, your family in general, your co-workers, your friends and most of all, LOVE TOWARDS YOURSELF. Because, if you don’t love yourself, how do you expect others to love you too???
Here are a few ideas I have cooked in the past to impress a few loved ones… hope you choose to make one to impress YOURSELF!!!
Cheese, Spinach and Mushroom Manicotti
Roasted Stuffed Tomatoes over Pasta
Eggplant and Goat Cheese Bake
Korean Seasoned Tofu
Chame’s Spinach Salad with Figs and Blue Cheese
Poached Pears with Blue Cheese and Almond Praline
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.