Tag Archives: recipe

It’s Tomato Time! | Homemade tomato sauce & more!

25 Aug

photo 1

Oh hi there! It’s been a while! Hope your summer has been amazing. It’s so hard to believe that it’s nearly September. Wow! But before I go on and on about how I love the Fall, I’ll share a hint of what we’ve been up to recently—lots of cooking/making with fresh local veggies! Hooray!

Our amazing 90-year-old neighbor’s son dropped off a bag of tomatoes from her garden and one of our other neighbors (Ollie’s favorite!) invited us to “go shopping” his garden. What a treat! I’ve eaten my share of fresh garden tomatoes this year but this time we’d gotten so many at once and were a bit overwhelmed. So we decided to make our own red sauce.

This recipe is a mostly scaled down version (with a little twist) of the “Big-Batch Summer Tomato Sauce” from America’s Test Kitchen DIY Cookbook. It still made about 3 pints of sauce. We froze some & took some to Ollie’s favorite neighbor but truth be told, I didn’t share any with the other neighbor because she is Italian and I was completely intimidated. I did, however, thank her profusely for the amazing tomatoes the next time I saw her, so don’t worry. 

Also, I’m apologizing in advance for the lack of photos. I took some stellar ones but my phone got completely destroyed (run over by a highway full of cars) and failed to back up that day (Murphy’s Law!). Seriously, people. I know. 

Ingredients

5 lbs of fresh organic tomatoes (in season & garden fresh are the BEST!)
2 Tbsp of tomato paste (we didn’t have any so see how I improvised below)
2 cloves of garlic
1 tsp of organic cane sugar (you could use raw honey or brown sugar, too — or omit it altogether)
2 tsp dried basil (or 2 Tbsp fresh)
1 tsp salt
1 Tbsp of red wine vinegar

Steps

1. Oh crap! = The realization that you don’t quite have all of the ingredients to make what you want to make. What went wrong this time? Well, we didn’t have any tomato paste. I researched a bit online and most sources said to cook down (reduce) tomato sauce. Honestly, we were making 2 other things that night and I didn’t feel like waiting for a can of tomato sauce to reduce on the stovetop BEFORE I could make the tomato sauce. Then I remembered that I had a package of organic sun-dried tomatoes and I found this recipe for Sun-dried Tomato Puree (I followed the recipe exactly but omitted the garlic cloves & recommended additions because I wanted to keep it simple since I was adding it to a sauce recipe. I also don’t think I used quite as much olive oil as the 1/2 cup in the recipe when all was said & done).

2. Bring 4 quarts of water to boil in a large pot over high heat and prepare an ice bath (ice & cold water) in a large bowl. Remove core from tomatoes and score a small X in the base of each. In batches, with a slotted spoon, lower tomatoes into boiling water & cook just until skins are loose, about 15-45 seconds. Using a slotted spoon, transfer tomatoes to the ice bath to cool (about 2 minutes). Take tomatoes out of the ice bath and remove loosened tomato skins (they will fall right off like magic!). 

3. Process garlic in a food processor until minced, about 10 seconds. Leave the garlic in the food processor.  Process peeled tomatoes, in batches, until almost smooth, 15-20 seconds. It’s okay that your garlic got a little more processed in the first batch of tomatoes. They’re all going to hang out together in step 4 anyway. Transfer each batch of pureed tomatoes to a large pot (we used a dutch oven). 

4. Add the garlic, sun-dried tomato puree (substituted for the tomato paste), basil and salt to the tomatoes and bring to simmer over medium heat. Continue to cook, stirring occasionally, until sauce has thickened and reduced by 1/2  (about 1.5-2 hours). Stir vinegar and sugar into pot, seasoning with additional sugar to taste. Season with salt and pepper to taste.

5. You could easily can the sauce, but we opted to pour it into pint size mason jars & freeze what we knew we wouldn’t give away or eat in a couple of days.

Notes

This sauce was really tasty and fresh! While it took a while to make a lot of that time was simmering time (read: time when you can be doing lots of other things!).

It was the perfect recipe to use all of the fresh tomatoes that we’d never have eaten in time.

If you don’t like tomato seeds in your sauce (or you have picky kids), consider straining the seeds out before pouring the finished sauce into mason jars…or better yet…cut each tomato in 1/2 and scoop the seeds out with your thumb after step 2 above. 

Banana Pup Cups | Let’s Celebrate!

1 Jun

ollieskate

Ollie turns five tomorrow and that’s cause to celebrate! He’s our favorite little clown, who loves to sing, still suckles his “Precious” fleece toy, bounces like a little jumping bean when he sees his favorite humans, and he always has time for a good bum scratch!

We adopted him when he was just 13 weeks old, a puppy mill rescue with a special back foot. He has been a great side kick for Stevie and keeps us all laughing!

In honor of his birthday I created a frozen dog treat recipe, which was really easy to make and only has four all-natural ingredients!

bananapupcups

Banana Pup Cakes
makes 7 frozen treats

Ingredients

2 – ripe bananas
1 – 4 oz container of unsweetened applesauce 
1/2 cup of buttermilk
1/4 tsp cinnamon

Steps

1. Mash ripe bananas in a medium size bowl with a fork.

2. Add remaining ingredients and combine using a spatula.

3. Place cupcake liners in a muffin pan.

4. Spoon the batter into the muffin pan, filling cups a generous half full. (I got 7 frosty treats out of my batter.)

5. Place in the freezer, our treats were frozen solid in 2 hours.

Notes

  • These treats are great for pups with allergies, Stevie is intolerant to all things poultry, they are vegetarian, wheat, and soy free.
  • If you have difficulty removing the frozen treats from the muffin pan, just flip the pan over and run warm water on it for a few seconds.
  • The cupcakes wrappers are easy to remove and just peel off, no need for non-stick spray.
  • If you are running out of room in your freezer, 6 of these treats fit in a loaf pan, and would save space.

Stevie & Ollie approved!

Simple Side Dish | Sriracha Honey Glazed Carrots

6 Dec

carrots

Since my Sriracha roasted brussels sprouts post was so popular, here is another really simple side dish recipe. How simple you ask? You are just three ingredients closer to tasty town. Y-E-S!

Sriracha Honey Glazed Carrots
serves 2

Ingredients

 1 lb organic whole carrots (cleaned, peeled and cut into circles)

1 TBS cold pressed olive oil

1 TBS Sriracha (hot chili garlic sauce) 

1 TBS local raw honey

salt and pepper to taste

Steps
1. Preheat oven to 400 degrees

2. Lightly coat a baking sheet with nonstick spray or olive oil
3. Place the prepped carrots in a medium bowl
4. Combine olive oil and Sriracha, pour over carrots, stir to combine, make sure they are coated evenly.
5. Place coated carrots on to the prepared baking sheet in a single layer.
6. Season with salt and freshly ground pepper.
7. Bake 20 – 30 minutes depending on the roast level you desire. Stir carrots half way through to ensure even browning.
8. Remove from oven, while the carrots are still hot place in a bowl and coat with the raw honey.

Notes
1. Sriracha is a sweet hot chili garlic sauce, 1 TBS will give you a slight heat factor, feel free to increase the Sriracha in this recipe to increase the heat!
2. Serve each portion in a vintage bowl. The bowl in the picture is not vintage, but it is cute and made by Marimekko.

Makin’ Pies | A Thanksgiving Recap

4 Dec

“It’s not far I can walk down the block to Table Talk
Close my eyes make the pies all day
Plastic cap on my hair I used to mind now I don’t care
I used to mind now I don’t care ’cause I’m great” – Patty Griffin

Me and my grandparents circa 1982. I think.

Me and my grandparents circa 1982. I think.

When I was little my grandfather used to tell me this story of one of the first jobs he had as a kid. He would go into local stores and look for mold on all of the Table Talk pies that they were selling. His job was to take a little pocket knife and scrape the mold off of the bottom crust and place the pie back on the shelf. It was the depression and totally indicative of the times and the spirit of that era.

Why all this talk about pies and making pies.. well I made several different versions of pumpkin pies for Thanksgiving and wanted to share some recipes, links and love. Kate thinks I am crazy, and often calls me a baking renegade. Thanksgiving week was no different. I decided to make four pies this year, one to keep and the rest to give away. They were all pumpkin based, one traditional, a vegan option, and even a gluten-free paleo friendly option! Now you get the picture. For real.

twopies

The traditional pumpkin pies were for my family and for the staff that volunteered to work Thanksgiving morning at Bloc, one of the cafes I manage. This had a buttermilk and butter crust and Kate’s Dad’s pumpkin pie filling recipe. The results… amazing! The crust was evenly browned and crisp and never got soggy even after chilling in the fridge overnight!

The crust recipe is from Joy the Baker’s blog and it is her Dad’s Perfect Pie Crust recipe.
Here’s the link: Dad’s Sweet Potato Pie

I don’t want to share Denny’s exact pumpkin pie filling recipe here, so I have found a similar vintage pumpkin pie recipe that will do the trick.
Carnation’s Famous Pumpkin Pie from 1959 (hint: leave out the cloves in the recipe)
Notes:
– I made the crust in the food processor and it still came out amazing
– I didn’t have buttermilk on hand, so I made my own with 1/3 c whole milk and 1/3 tsp cider vinegar
– I had extra pie crust & filling since I used recyclable pie tins for my lucky pie recipients, so I made a mini pie for Kate & I 🙂

extrafilling

Next up…Vegan Mini Pies, delivered swiftly to the folks that volunteered to work at Diesel on Thanksgiving morning! The crust is made from coconut oil, not shortening and is soy free. It remained very light in color, but yielded a very sturdy, yet flaky crust. I found this recipe on a blog that is amazing and super cute, Loves and Lemons, it was the complete recipe, the author provided.

Again, I made the crust in the food processor, no kneading or hand cutting in the fat for me! The only change I made was that I used canned coconut milk instead of almond milk in the filling, because it is what I had on hand.
Mini Vegan Pumpkin Pies

veganmini

Lastly, a recipe I had been wanting to try out since the first Fall leaf hit the pavement. Paleo Pumpkin Cashew Cheesecake from Paleo Fondue. One word Y-U-M! Kate isn’t even a fan of cheesecake and she loved this recipe. In typical Jess fashion I did make a substitution. I thought the unsweetened coconut crust that she used in her recipe was too “healthy” for my liking at the time, so I made my own crust recipe up:

Gluten Free Ginger Snap Crust
makes enough for a 9″ spring form pan

3/4  package of Mi-Del Gluten Free Ginger Snaps
1 TBS melted virgin coconut oil
pinch of all natural sea salt

1) Pulse ginger snaps and salt in a food processor until evenly sized crumbs are created, graham cracker cust

2) Once ginger snaps are processed, add the coconut oil and pulse until crumbs look evenly coated with oil and wet

3) Coat the bottom of your spring form pan with the crumbs and evenly press the layer, ensuring that the mixture goes about 1 inch up the sides of the pan

4) Place pan on a baking sheet and bake crust in a 350 degree oven for 8-10 mins, check frequently you don’t want your crust to burn. You are just baking the crust enough to set it.

5) Cool crust completely then refrigerate while you make the cheesecake filling.

pumpcheesecake

Notes:
– In the photo above I made coconut whipped cream, using chilled canned full fat coconut milk and powdered sugar.

There you have it, our Thanksgiving recapped in pie recipes. You should try all of them, but if that is too overwhelming, just take my advice and bake at least one of the recipes above. It will be worth it.

 

 

Making Breakfast Easy | Pumpkin Spice Oatmeal

23 Nov

Clearly I’m obsessed with pumpkin. I’ve fallen head over heels for the flavors of Fall. Last night my friend Dillan (Instagram handle: dillandigi) posted a photo of an overnight pumpkin oatmeal he was prepping for the morning. This was the inspiration for the recipe that I’m posting here today.

A few weeks ago, when Kate was traveling in Texas for work, I made myself pumpkin oatmeal in the slow cooker. It had good flavor, but it made a ton and the edges got kind of well done. So last night, I was looking online for overnight refrigerated oatmeal recipes, but decided that I might not like the texture, or that they might not be to my liking once heated up (since I didn’t want cold oatmeal this morning). Of course, typical me, I decided to wing a pumpkin oatmeal recipe this morning, inspired by this Choco-Banana-Chia Oatmeal recipe that Dillan posted on his blog in September (it’s especially tasty)!

pumpkinoats

Pumpkin Spice Oatmeal

makes 1 serving

Ingredients

1/2 c Trader Joe’s Gluten Free Rolled Oats
1 c boiling water
1 TBS 100% pure pumpkin puree (not pumpkin pie mix)
1/2 TBS chia seeds
1 tsp organic virgin coconut oil
2 tsp pure maple syrup
1/4 tsp pumpkin pie spice
1 pinch all natural sea salt (fine)
1 TBS organic dried cranberries

1) Add boiling water to the oatmeal and stir. I like my oatmeal a little on the thicker side, so I also microwave the oats and boiling water for 25 seconds, then stir.

2) Add pumpkin, chia seeds, coconut oil, pumpkin pie spice and stir.

3) Top with maple syrup, a pinch of salt and dried cranberries.

4) Enjoy!

Notes:
– Be sure to keep a close eye on your oatmeal in the microwave, if left unsupervised it can overflow & leave a mess.
– If you like your oatmeal unsweetened, omit the maple syrup–or for a less sweet option, reduce the syrup to 1 tsp.
– Feel free to use oats that are not gluten-free, the recipe would work just as well.
– Other delicious toppings would include: sprouted almonds, toasted pecans, or whipped cream.

Another great advantage of this recipe is that it is really healthy and costs almost nothing to make. All of the ingredients included in this recipe were items we had in our pantry–can’t get much better than that! 🙂

Fallin’ for Pumpkin | Vegan Pumpkin Cupcakes with Maple Buttercream

17 Nov

“Don’t you love New York in the fall? It makes me wanna buy school supplies. I would send you a bouquet of newly sharpened pencils if I knew your name and address. On the other hand, this not knowing has its charms.” – You’ve Got Mail


There are many things that I love about Fall. It holds a certain sense of nostalgia for me, a kind of love affair and anticipation of all the things that I love. New England in the Fall all that I have ever known. Memories of being a hooded little version of myself jumping in piles of leaves and making Simon the scarecrow with my Gram. Pumpkin carving, trick or treating, celebrating all of the wonderful Fall birthdays in my family, and favorite Fall foods like acorn squash, pumpkin everything, and apple pies.

As an adult, I have my own traditions built on the life that Kate and I share together. The Halloween costumes remain as well as recipes riddled with pumpkin and fall flavors. The following recipe is one that I made for the annual Diesel Halloween party, it could be made with dairy and it would be just as tasty, as always I like a baking challenge and also try to bake things that all the guests at the party can enjoy!

Vegan Pumpkin Bliss

Vegan Pumpkin Cupcakes with Maple Buttercream

adapted from Vegan Cupcakes Take Over the World

Makes 24 cupcakes

Ingredients

2 c 100% pure canned pumpkin (not pumpkin pie filling)
2/3 c canola oil
2 c organic vegan sugar
1/2 c organic vanilla soy milk
1/2 tsp Bragg’s organic and raw cider vinegar
2 tsp vanilla extract
2 1/2 c all-purpose flour (I use King Arthur Flour)
 1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp all natural fine sea salt

Maple Buttercream

adapted from Wilton’s Classic Buttercream Icing

Yield: generous frosting for 24 cupcakes

Ingredients

1 c Spectrum Non-hydrogenated Vegetable Shortening
1 c Earth Balance Buttery Sticks (softened)
2 tsp vanilla extract
8 c confectioners’ sugar (sifted)
4 TBS organic vanilla soy milk
4 TBS organic maple syrup
pinch of all natural fine sea salt

Cupcake Directions

1) Preheat oven to 350 degrees. Line two muffin pans with cupcake wrappers.

2) In a small bowl combine the soy milk and cider vinegar and let stand for 5 minutes. This will make vegan buttermilk.

3) In a large bowl stir together the pumpkin, canola oil, sugar, vegan buttermilk, and vanilla. Sift in the flour, baking powder, baking soda, pumpkin pie spice and salt. Stir together with a fork, don’t use a mixer it will make the batter gummy.

4) Once combined fill the liners two-thirds full. Bake for 22 to 24 minutes. Rotate cupcake trays at approximately 14 minutes into the total baking time to ensure even baking.

5) Remove cupcakes from pans and transfer to a wire rack and let cool completely before frosting.

Frosting Directions

1) In large bowl, cream shortening and Earth Balance with electric mixer. Add vanilla.

2) Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

3) Add soy milk and maple syrup, then beat at medium speed until light and fluffy. Remember to taste the frosting as you are adding the maple syrup, keep adding by the TBS until you achieve your desired taste. If the frosting appears to thick, add more soy milk, but be cautious   and add a little at a time in order to not thin it out too much.

4) Once you have reached the desired consistency, then add a pinch of sea salt and beat just to incorporate. Keep bowl covered with a damp cloth until ready to use.

These cupcakes were a big hit at the party. Kate said that the cake was the best pumpkin cake I’ve ever made, they were super moist and flavorful. You would never know they were vegan. Also, when dreaming up the frosting flavor, Kate doubted my decision to try a maple frosting, remarking that it might not be a flavor combo that appeals to the masses. She voted for a cinnamon buttercream, but I went with my gut and it was amazing.

Notes:
– This recipe could be made non-vegan by substituting butter in for Earth Balance and whole milk for the soy milk.
– An easy way to frost cupcakes is to fill a plastic Ziploc bag with frosting and cut one bottom corner of the bag off. Twist close the top opening of the bag and squeeze some frosting back into the bowl to remove any air pockets. Then start from the center of your cupcake and with even pressure move in a spiral until you fill the cupcake to the edge. Don’t worry if you mess up, just scrape the frosting back into the frosting bowl using a butter knife.

All About Fall | Gluten Free Buttermilk Pumpkin Spice Pancakes

19 Oct

My friend Potter, recently went for breakfast a the Neighborhood Restaurant. This is a local family owned breakfast joint located in Union Square, right down the street from Bloc 11 Cafe, where he and I both work. Potter and I share a love for all things pumpkin and he was going on and on about these pumpkin pancakes he had there, my mouth was watering just listening to him….

Bloc 11 courtyard

Bloc 11 Cafe courtyard: Scarecrows need coffee too!

Of course, this lead me to an inner baking challenge, something I set myself up for on the regular,ha! I was determined to come up with delicious gluten free and/or on the healthier side pumpkin pancakes. King Arthur Flour’s gluten free pancake mix was on sale at Shaw’s, so I used this as the base for my pancake recipe. In another effort to ensure a successful gluten free recipe I researched online, but had no luck. I even posted an outcry to my foodie friends on Facebook, which yielded no recipe results… my determination grew.
In true Jess fashion, as Kate would call it.. I just made my own recipe up, ad-libbed and hoped for the best. And as luck would have it, they came out perfectly! Success.

#yum

#yum

Guten Free Buttermilk Pumpkin Spice Pancakes

Makes 8 – 4″ round pancakes

Ingredients

1 1/3 cup King Arthur Flour gluten free pancake mix
1 cup organic or local whole milk (I used High Lawn Farm from Lee, MA)
1 tsp Bragg’s organic and raw cider vinegar
1 large organic egg
3 TBS 100% pure canned pumpkin (not pumpkin pie mix)
1/2 TBS organic virgin coconut oil (melted)
1/2 tsp pumpkin pie spice

1) Measure out the milk and add the cider vinegar to it, making your own buttermilk. Let sit for 3 – 5 minutes.

2) Whisk together the egg, pumpkin, buttermilk mixture, and coconut oil.

3) Whisk in the pancake mix and pumpkin pie spice.

4) Allow the batter to sit for 10 minutes to thicken.

5) Preheat a griddle or large flat grill pan. I used our gas stove and set the burner on 6.

6) Grease pan with a square of organic butter.

7) Scoop the batter by the 1/4 cupful or I used a #16 dough/portion scoop onto the lightly greased pan.

8) Cook for 1 – 2 minutes, until bubbles form on the tops of the pancakes and the bottoms are golden brown.

9) Flip and cook for 1 – 2 minutes on the other side. Serve hot, with organic butter and organic warm pure maple syrup.

These pancakes came out amazing, and you can’t even tell they are gluten free! There is a slight pumpkin undertone with just the right amount of spice to add to the flavor, but not mask the pumpkin. I would make these again in a heartbeat. The recipe made 8 full sized pancakes and a tiny silver dollar sized pancake, the perfect size to split between Stevie and Ollie and they gobbled it right up 🙂

Notes:
– This recipe could be made dairy free by substituting the milk for coconut, soy, or almond milk and replacing the butter with Earth Balance
– A great side, as pictured above is Applegate Farms Organic Sunday Bacon. (I cooked it in the oven on 400 for 15-18 mins on a parchment lined baking sheet*) *Oven baked bacon credit goes to our friends Laurie & Gabe 🙂
– Substitution suggestions for toppings: Maple Cream, Pumpkin Butter, or Baked Spiced Apples.

Cutest Pumpkins Ever!

Cutest Pumpkins Ever!

Happy Fall!

Let’s Celebrate! | Pumpkin Peanut Butter Dog Treats

22 Sep

Every family has their own little traditions or occasions to celebrate, ours included. 🙂 This post is a celebration of Ollie. We found him on Petfinder and knew that we had to give this little brown Boston Terrier, a puppy mill survivor, a proper home. A home where he always has a toy to comfort him, a brother to play with, homemade treats to snack on, and someone to cuddle.
ImageMy favorite memory from the first week Ollie lived with us, happened at my parents’ house, my childhood home, in Dracut, MA. It was my Aunt’s 60th birthday and the family had decided to go out to lunch and then have cake and ice cream back at my parents’ house. After lunch, Kate and I made sure we were the first to arrive back at the house. Then Auntie came in and called out for Stevie “Where’s my Stevie?” “Come and see your Auntie!” All of a sudden, to her surprise, this tiny little white flash came running down the hallway! She had the biggest smile and greatest birthday surprise — puppy love from the newest member of our family!
In honor of Ollie’s adoption anniversary we took him to the Somerville Dog Festival in our neighborhood on a recent Sunday afternoon. A field full of games to play, prizes to win and free treats to sample… any dog’s dream. Followed up by some homemade dog treats for the boys to enjoy. Yay!

Image

Pumpkin Peanut Butter Dog Treats
Recipe credit: Adapted from an original recipe by Courtney Danyelle Georg (instagram handle: triceracourt) 

Makes 40 – 60 treats (depending on the size & shape you choose)

Ingredients

2 1/2 cups of whole wheat flour
2 eggs
1 cup 100% pumpkin puree (not pumpkin pie filling)
2 TBS natural peanut butter
1 TBS ground flax
1 TBS honey
3/4 tsp cinnamon

1) Preheat the oven 350 degrees

2) Line two baking sheets with parchment

3) In the bowl of a stand mixer fitted with the paddle attachment combine all the ingredients

4) The dough should be dry and come together in a ball when mixed

5) Add a few drops of water if the dough does not form a ball while mixing

6) Remove dough from bowl and place on a floured work surface

7) Using a rolling pin roll dough out to 1/2″ thickness, cut out shapes using a cookie cutter shape of your choice

8) Bake for 20 minutes, then take the baking sheets out, flip over each treat, and then rotate trays before returning to oven

9) Total bake time: 40 mins

10) Turn oven off after 40 mins and let cool in oven on the baking sheets

Stevie and Ollie loved them — they couldn’t get enough! Also, we made a little package for our dog walker to share them with her pack 🙂

Image

Happy baking! Enjoy the recipe — I’m sure your pups will! Below is a photo of Ollie with the prize he won at the Somerville Dog Festival. He carried all around the festival and all the way home on our walk. What a character!

Image

 

Simple Side Dish | Roasted Sriracha Brussels Sprouts

6 May

One of my favorite places to eat locally is Highland Kitchen. Highland Kitchen is a family owned neighborhood restaurant and bar located in the heart of Somerville. They serve American comfort food, local craft beer, creative cocktails and great service. Recently Kate and I had an impromptu date night there, and this is when I remembered one of their famous side dishes, buffalo brussels sprouts. As we walked out, I brainstormed with Kate about making a riff on that buffalo brussels sprouts recipe at home for us one night the following week. Kate in all of her genius, then exclaimed… it would be tasty if you used Sriracha instead of Franks Red Hot Sauce. Done and done.

sriracha brussels

Sriracha Brussels Sprouts
serves 2

Ingredients

 1 lb brussels sprouts (cleaned and cut in halves)

3 TBS melted butter

1 tsp – 1 TBS Sriracha (hot chili garlic sauce) 

salt and pepper to taste

cut brussels

Steps
1. Preheat oven to 400 degrees

2. Lightly coat a baking sheet with nonstick spray or olive oil
3. Place the cleaned and halved brussels sprouts in a medium bowl
4. Combine melted butter and Sriracha, pour over brussels sprouts, stir to combine, make sure they are coated evenly.
5. Place coated brussels sprouts on to the prepared baking sheet in a single layer.
6. Season with salt and freshly ground pepper.
7. Bake 20 – 30 minutes depending on the roast level you desire. Stir brussels half way through to ensure even browning.
8. Remove from oven, season before serving with salt.

Notes
1. Sriracha is a sweet hot chili garlic sauce, 1 tsp will give you a slight heat factor, feel free to increase the Sriracha in this recipe to increase the heat!
2. This recipe could be used with roasted cauliflower too. Y-U-M!
3. If the brussels sprouts are particularly large, cut them into quarters.

Oven Roasted Tomatoes | Versatile & Easy!

28 Apr
tomatoes, olive oil and S&P waiting to be roasted

tomatoes, olive oil and S&P waiting to be roasted

The warmer New England weather is starting to remind me of the summer foods I’ve missed all winter. Top of my list? Fresh tomatoes!

Grocery stores have been taunting me with tomato sales but I know they’re not yet in season. There is nothing quite like a just-picked tomato at the height of its season (or any produce, for that matter). My dad grew them nearly every summer in the garden when we were kids. He’d have competitions with a fellow gardner friend and I have vivid memories of secret tricks and strange apparatuses surrounding the tomato plants in the garden. My mom would make tomato and cheese sandwiches for us to enjoy at the peak of tomato season — hearty white bread spread with Miracle Whip then stacked with layers of sliced tomatoes and cheddar cheese & a little sprinkle of S&P. Yum…summer in sandwich!

So back to my point….since cherry tomatoes have been on sale quite a bit, Jess has been buying them. They were fine tossed into my lunch salads but I wanted a way to make them more delicious. Flour Bakery (a Boston area delight) is smart — and their BLT is the best BLT I’ve ever had in my life. I dream about it.  One of their secrets? They roast the tomatoes when they’re not in season in order to bring out their yumminess. Roasting also rids them of that gross mealy texture that often plagues out-of-season tomatoes. The recipe I used as a guide states, “roasting concentrates their flavor, turning the tomatoes into savory, tender little umami bombs”. Genius, right? It’s very easy & roasted tomatoes are a perfect addition to any recipe, sandwich, salad, pizza, pasta/rice salad, etc. — the possibilities are endless. We added them to a homemade pizza with oven roasted rosemary lemon turkey breast and banana pepper rings.

fresh_to_roasted

top: before roasting, middle: after first 20 minutes, last: after roasting

Oven Roasted Tomatoes (adapted from America’s Test Kitchen: DIY Cookbook, Oven Dried Tomatoes)

Ingredients

12 ounces – 1 pint of cherry tomatoes (grape tomatoes would work fine, too)
1 Tablespoon olive oil
salt and freshly ground pepper to taste

Steps

  1. Preheat the oven to 425 degrees.
  2. Rinse the tomatoes and lightly pat dry with a clean dish towel.
  3. Cut each tomato in 1/2 lengthwise & toss into a small bowl (with enough room for tossing later).
  4. Add olive oil, salt & pepper to the bowl and toss to evenly coat the tomatoes.
  5. Line a rimmed baking sheet with parchment paper (or aluminum foil) for easy clean-up. Place a wire rack on top of the prepared baking sheet and lightly spray with non-stick cooking spray.
  6. Place the seasoned tomatoes on the rack cut side down (not all of mine were facing down & they turned out fine).
  7. Place tomatoes into the oven for  20 minutes.
  8. Carefully remove the baking sheet from the oven and immediately turn the temperature down to 300 degrees.
  9. Use a fork to carefully flip the tomato halves cut side up and remove any tomato skin that has fallen off. If all of your tomatoes still have the skin on them, there’s no need to remove it since cherry tomatoes have such tender skin.
  10. Place them back in the oven for 20-25 minutes.
  11. Remove from the oven & allow to cool to room temperature before enjoying.

Store in an airtight container in the fridge for up to a week.

roasted tomatoes standing by to be the next pizza topping

roasted tomatoes standing by to be the next pizza topping

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