foodie: zucchini & tomato bake

it's tomato and zucchini season!  and i'm loving it.  the other night, i made a super simple zucchini and tomato bake for our dinner.  it was fresh, tasty and very satisfying -- plus it was a great way to use some of the many, many tomatoes and squash that have been coming our way from the csa.

here's what you'll need...

1 large zucchini (or 2+ medium)
2 medium tomatoes
1 small green bell pepper
salt & pepper
olive oil

preheat oven to 400 degrees.

1. slice all the veggies into 1/4 to 1/2 inch slices. layer the veggies into a 9x13 inch baking dish that has been coated with olive oil.  between each layer, season the veggies with salt and pepper.

2. drizzle the top with a bit more olive oil, and then back for 50 min (or so) until veggies are tender and some edges are crisped.

and that's it!!!  simple & delicious (& super healthy).

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foodie: tofu-egg quiche

last night, i came home from the csa with a slew of gorgeous tomatoes.  so, obviously i wanted to include them in our dinner.  i decided to try making a tofu and egg crustless quiche, despite never having made one before.  luckily, it turned out well (hence why i'm sharing it with you all :-)  it was hearty, yet fluffy and had great flavor -- a winner all around!

here's what you'll need...

1/2 block firm tofu
4 eggs
1/2 medium onion
2 shallots
1 large heirloom tomato, sliced
1/4 cup fresh herbs (i used basil and parsley)
3-4 garlic cloves
1/3-1/2 cup cheese (i used bleu and mozzarella)
olive oil
salt & pepper

preheat oven to 400 degrees.

1. chop onions and shallots and saute in a bit of olive oil until translucent and lightely caramelized.  season with salt and pepper.

2. while the veggies saute, put the tofu, eggs, herbs and garlic in a blender.  blend until a smooth liquid is formed.  season with salt and pepper and pulse once more.

3. oil your pie plate well with olive oil and then pour in egg/tofu mixture.  top with onions and shallots, tomato slices and sprinkle with cheese.

4. bake for approximately 40 minutes until the quiche puffs up a bit and the edges are lightly brown.  check the center with a knife to ensure it's cooked through before removing it from the oven.

those gigantic green things are slices of (fully-ripe) heirloom tomato

enjoy with a large side salad and even more delicious, heirloom tomatoes!!!  serves 4 for dinner or 6 for brunch.

bon appetit

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foodie: how to use leftovers for stuffed peppers

stuffed peppers are hearty, filling and delicious...and they are a fabulous way to use up leftover veggies, rice and cheese.  i'm all about simple, all-in-one meals, and stuffed peppers fit that to a "t".  (plus, they're gluten-free in honor of my month-long wellness experiment :-)

here's what you'll need for 4 stuffed pepper halves...

2 red peppers, washed, halved and seeded
leftovers!!! (i used vegetarian baked beans & sauteed onions, but you could also use rice or quinoa and any cooked veggies you have on hand - get creative with it!)
1/4 cup marinara sauce
2 tbsp bbq sauce
1/4 cup bleu cheese
salt & pepper

preheat oven to 425

1. place peppers in a cast iron skillet or pie plate, make sure they're secure and don't wobble.

2. mix "leftovers" together and season with salt and pepper if need be, and fill all pepper halves equally.

3. mix together marinara and bbq (you could also use salsa), and top peppers with it.

4. sprinkle with cheese.

5. pour 1/2 cup of water in the base of the skillet before baking so "steam" the peppers.

6. every 15 min, spoon some of the water in the base of the skillet over the peppers so they don't dry out.  cook for 45 min or until the peppers are super tender the cheese is bubbly and filling is lightly browned.

this one-dish dinner is super easy to make, and a great way to make use of all those leftover cooked veggies and odds-n-ends you have in the fridge.

enjoy!

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craig cooks crab cakes

i am the cook at our house, and i enjoy it.  cooking is one of my all-time favorite things, but believe me, i enjoy a night off too.  so, my lovely fiance is not only going to relieve me in the kitchen (once in a while) but has also agreed to let me blog about it!  (he wants ultimate recognition for his contribution : )

so, what did craig cook for us?  crab cakes!  and they were so delicious.  i honestly think he has been deliberately making me believe he can't cook in order to escape cooking duties : )  i mean, just look at the amazingness he cooked up!  it does not look like the work of a cooking novice by any means...

crab cakes

1 lb fresh lump crab meat

2 tbsp mayonnaise

1 tbsp mustard

lemon

1/4 cup fresh chopped dill

1 tsp curry

1 egg

1 cup seasoned bread crumbs

canola oil

salt & pepper

1. in a medium bowl combine mayo, mustard and squeeze of lemon.

2. add crabmeat, dill, curry and season with salt and pepper, stirring gently.

3. add beaten egg and 1/2 cup bread crumbs, again stirring gently to combine.

4. place remaining bread crumbs in shallow bowl.

5. in a skillet, heat 1/4 inch oil.  (oil is sufficiently heated when a drop of water makes oil sizzle.)

6. while oil heats, shape crab mixture in balls and roll in bread crumbs to coat.  once coated, press flat into cake shape.

7. place cakes in oil and cook until they are browned (3 or so minutes per side).  *keep a close eye - oil cooks quickly and spritzes.  (...craig learned the hard way when he was "attacked" by the oil...)

8. remove cakes from oil and drain on paper towel.

serve with tartar sauce or yogurt dill sauce (that's what we had) and fresh lemon.  and enjoy (of course) with your cocktail of choice!



for someone who "doesn't cook", craig made some of the best crab cakes i've enjoyed in quite a while!  well done, babe.  very well done.

and don't forget to enter for a chance to win these lovely earrings!!!  you have until monday, march 7th to enter the spiral style giveaway : )

click {here} to enter

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