Tomatoes Baked w/ Olives & Goat Cheese

It is tomato season.  I have more tomatoes than I know what to do with.  This little thing was quickly whipped up and so delicious!  Three ingredients, two of which are easy to keep on hand, are all you need for a classy, unexpected side or appetizer.  I used gigantic tomatoes, but you could easily use smaller ones for fancy little hor d'oeuvers.  Firmer, fleshier tomatoes are best, but use whatever you have.

Tomatoes w/ Olives and Goat Cheese
1 lrg tomato
2 Tbsp chopped mixed olives (I had a Greek blend)
1 oz goat cheese

   Slice off the top 1/4 of the tomato.  Remove as much pulp as possible.  Turn upside down on a paper towel to drain for a few minutes.
   Stuff the tomato with olives.  Top with goat cheese.
   Broil, low, for 6-8 minutes about 8 inches from broiler (large ones).  When tomato (of any size) is warm, but not mushy, and goat cheese is starting to brown they are done.
   Serves 1.  (Obviously its a dish easy to multiply.)

Lentil Bake w/ Caramelized Onions, Goat Cheese & Tomato Olive Relish

This isn't as good as the Oasis original (see previous post), but it is absolutely delicious.  The original dish was garnished with a tomato jalapeno jam.  I didn't feel like going through the hassle of such a thing, so I opted for a fresher topping.  I had some nice mixed olives and, like everyone it seems, I am loaded down with tomatoes; they seemed to be the natural pairing with this.  The lentil bake is a perfect vegetarian main course or would be a great side to some sort of roast instead of potatoes.

Lentil Bake
1 1/2 C sorted, washed brown lentils
6 C water
1 lrg clove garlic
1 bay leaf
1 vegetable bouillon cube
2 med onions, thinly sliced
1/4 C dry vermouth
1 tsp minced garlic
3-4 oz goat cheese
2 tsp fresh thyme (1 tsp dried)
1 1/2 tsp salt (or to taste)
2 egg whites
1/4 C shredded asiago or parmesan

   In a large pot, bring water, lentils, garlic clove, bay leaf, and veg bouillon to a boil.  Reduce to simmer (med-low), partially cover, cook 15-20 minutes until lentils are soft.  Drain, discard garlic and bay leaf.  Mash the lentils up a little.
   In a little bit of oil, cook onions over medium low until soft and brown (caramelized, it will take 15-20 min).  Add garlic, cook 1-2 min.  Deglaze pan with dry vermouth (or white wine).  Add to lentils.
   Add goat cheese, thyme, and salt to lentils.  Mix until cheese is distributed throughout. (Adjust seasoning to taste at this point.)
   Beat egg whites to stiff peaks.  Fold into lentil mixture.
   Pour into greased baking dish.  Top with asiago
   Bake 350 deg F covered for 15 minutes.
  Uncover, bake another 15 minutes, until cheese is browned.
   Serves 4 (main).

Fresh Tomato & Mixed Olive Relish
1/4 C chopped mixed olives
1/4 C chopped fresh tomato
2 tsp fresh chopped basil
2 tsp balsamic vinegar
(salt)

   Combine ingredients, let sit together for at least 30 minutes.  The mixture may or may not need salt depending on the brininess of the olives.
   Serves 4

  

Roatan Oasis

I started a new job last week.  So far I love it, but it has a lot more lulls than the unnecessarily stressful environment of the grocery store.  Today, is rainy and dreary and uniquely lovely, but I can't keep my mind from wandering back to Roatan.  I keep reminiscing about the water, the sand, the people, and the food.

We were bummed when we found out Tong's was closed for the month due to ownership change.  The plan had been to eat there two nights.  So that was two nights we had to fill.  We asked our dive instructor of the week (and trusted local connection) where we should eat.  The first recommendation out of his mouth was, "Oasis!"

It is a little difficult to find, especially at night, because many of the cab drivers don't know where it is, because it is fairly new and it is technically in some people's house, but it was worth the hassle!  It is probably the most hipster joint on the island.  This place would have fit in perfectly to Nashville, except that everyone was tan and music was not the main topic of conversation.

The menu is based on what is available (in a very sensible manner, no pretension.)  When they are out of something, they are out.  No excuses made, some dishes are just that popular.  That was the case with the Szechuan pork (which we were all eyeing) the night we were there.  But that is ok, they had Szechuan chicken and it was absolutely delicious.  We also had a lentil, goat cheese, caramelized onion bake with jalapeno tomato jam that was heavenly!  Soon, I will attempt to recreate the light, souffle-like bake.  (They always have at least one vegetarian option, and will make vegan dishes when given prior notice.)

The atmosphere, like most island restaurants, is very relaxed.  Borderline too relaxed which leads to slow (though not unpleasant) service.  You learn to deal with that quickly though.  It sucks when you are hungry (which were very much so), but we ordered the house-made olive tapenade on garlic crostini to tide us over....  And then we ordered it again.

If you find yourself on the Caribbean island of Roatan, definitely make it a point to stop in at Oasis.  The setting is lovely, the portions are just the right size, and it is some of the most reasonably price food you could ask for.

Roast Chicken and Black Bean Baleada

(Apologies for the blog neglect.)

Early in June I made my long awaited return vacation to Roatan, Honduras.  It had been three years (two full summers!) since I had been on my beloved island.  This trip was extra special because I got to share it with my dad and Louis.  Damn, 4+ years of marriage and this was our first real vacation together!  I was so nervous he wouldn't be as infatuated with it as I am.  By the fourth day though, he was using the phrase, "The next time we come..."  My heart nearly flew out of my chest!

In all the years we've been staying in West Bay, we had never tried Celeste's.  It is literally just up the ally from the hotel we stay at, a 2 minute walk, but it just never happened.  This year I was determined to go and eat a lobster baleada.  Baleadas are sort of a free form burrito with a thick, fluffy flour tortilla.  Traditionally, they are filled with refried red beans, scrambled eggs, and cheese, some times with ham, chicken, etc.  They are probably the most iconic dish of Honduras, and some restaurants are elevating the humble food with fresher and more gourmet ingredients more suitable for lunch or dinner.

That lobster baleada was incredible.  Fresh lobster and homemade tortilla.  I'm not sure how to sell that better.

I don't have access to such tortillas here in Tennessee, and at the moment I don't have time to experiment with making my own.  So regular tortillas have to substitute.  You can make a good baleada with store bought tortillas at home, but it won't be the same, so clearly, you just have to go to Honduras at some point.

Roast Chicken & Black Bean Baleada
1/2 C diced onion
1/2 C diced green bell pepper
1/2 C diced (fresh) tomato
1 15oz can black beans, drained and rinsed
~1 1/4 C shredded, roast chicken
1 tsp minced garlic
1/2 tsp cumin
2 tsp chopped cliantro
4 large flour tortillas
1 Tbsp salted butter
1 C shredded monterey jack cheese
salt and pepper to taste

In a little oil over medium heat, saute onion and bell pepper for 5-7 minutes, until tender.  Add tomato, chicken, garlic, black beans, and cumin.  Cook for ~5 minutes, just to heat through, really.  Salt and pepper to taste.  Toss in cilantro just before filling and serving.

Melt butter with a little oil over medium heat on a griddle or large skillet.  Griddle tortillas for about 2 minutes, until they get some color and just barely start to crisp around the edges.  Fill each tortilla with 1/4 of the filling, top with cheese, fold over, and serve.

Serves 4.  Top with sour cream (or crema), cilantro, and hot sauce, if you like.

Quick Vegetarian Pho

Lately I've been doing really quick throw together meals that can be ready in under 30 minutes. That means I have been using a lot of store bought, short cut products. Normally I stay away from such things, but since I took over the manager position of the health food/organic section at my store, I've been trying some really great products. Currently, I am in live with Pacific's line of boxed soups! Last night I used the veg pho base for a fast, light dinner.

Vegetarian Pho

1 box Pacific veg pho base

1/2 box Annie Chun's brown rice noodles, cooked

Fresh basil, cilantro, mint, and scallions

Bean sprouts

Crispy tofu

Sriracha

(Anything else you want)

Apple Butter BBQ Sauce

In my adulthood, I have come to adore barbecue sauce.  As a kid, I frequently avoided any of it unless I knew it had proven to be smokey and spicy without the slightest hint of sugary sweetness.  After awhile, all barbecue sauces began to disappoint me.  I spent a good part of my life sticking my nose up to it... which wasn't terribly difficult because I didn't eat a lot of meat during my teenage years.  However, now that I am in the throws of a deep affair with meat, smoking, and all things delicious, I have an addiction to BBQ sauce.  New formulas are constantly swirling around my head, and this version is a definite winner.

Like every... er... genius?  I came to the idea of using apple butter as the sweet component in my sauce while just blankly staring at the contents of my fridge.  Independent of outside influences.  Since I made this, I have browsed around the interwebs and found several apple butter barbecue sauces.  It doesn't seem to have caught on the way should have though.  (Apparently TGI Friday's has a version...?  I only go there when my friends want 2 for 1 margaritas, but I have not seen it on the menu.)

Obviously, quality ingredients are the key to any good meal.  I hit the apple butter jackpot with my aunt's homemade apple butter.  It is seriously the best I have ever had!  It is naturally sweet and tangy with a lot more apple flavor than any kind I've bought in the grocery store.  So, if you happen to know my Aunt Michelle, hit her up at the end of summer so you can make this perfectly.

Apple Butter BBQ Sauce
1 14oz can tomato sauce
heaping 1/4 C apple butter
1/4 C cider vinegar
2 Tbsp yellow mustard
2 tsp onion powder
1 tsp garlic powder
1/2 tsp cinnimon
pinch clove
hot sauce (your favorite, I love Tabasco) and salt to taste*

   Combine ingredients except hot sauce and salt.  Simmer over med-low heat for 20-25 minutes.  Add salt and hot sauce.  Simmer another 5 minutes.
   Use as desired.
   Makes ~1 1/2 C.

I just added some shredded chicken to the sauce and cooked it for about 8 minutes... easy.  Delicious.

*I don't like to add hot sauce in the beginning of cooking usually because I find that it gets bitter.  For the salt, you probably won't need it if you tomato sauce has salt.  If it doesn't have salt, you don't want to add any until after the BBQ sauce has reduced.
 

Tuna Steaks w/ Chipotle Lime Shimp & Avocado Salsa

Whew, I have emerged from a waist deep pile of fabric and costumes for a brief period of time.  Who knows what I'll get myself into after this, but for now I can enjoy all the freshness of spring weather and foods.  I made this dinner a couple weeks ago while weirdly daydreaming of the upcoming Jimmy Buffet concert and more understandably daydreaming about our fast approaching Roatan vacation.




Tuna Steaks w/ Chiptole Lime Shrimp & Avocado Salsa
2 5-6 oz tuna steaks (about 3/4 in thick)
Sea salt
Fresh cracked black pepper
Chipotle lime shrimp (recipe below)
Avocado salsa (recipe below)

   Salt and pepper tuna.  Sear in a hot pan over med-high with some oil for 3 minutes per side (med-rare).
   Top with warm shrimp and cool salsa.
   Serves 2.

Chipotle Lime Shrimp
1/2 lb peeled deveined shirmp
1 chipotle minced
2 Tbsp fresh lime juice
2 tsp olive oil
1 tsp honey
1/2 tsp minced garlic
1/2 tsp sea salt

   Combine ingredients.  Let shrimp marinate for 30-45 minutes.
   Over medium heat, cook shrimp (excess marinade discarded) 2-3 minutes per side, until cooked through.

Avocado Salsa
1 avocado, diced
1 roma tomato, seeded and diced
1 Tbsp lime juice
1 Tbsp chopped cilantro
salt to taste

   Combine ingredients, let sit for at least 15 minutes.

Mista Dale's Gourmet Mustard Slaw

After Tennessee's late but fairly brief stint at winter, spring is in the air!!  We have finally turned off the heat, and when we had people over a couple nights ago, we opened the windows to a breezy evening with only the slightest chill; it was fantastic.

tuna cakes w/ jalapeno mustard slaw

With nice weather comes one of my all time favorite activities, cooking out!  So I thought I would take a moment to share my newest condiment craze:  Mista Dale's Gourmet Mustard Slaw.  I met Dale and his wife at work while they were demo-ing their mustard slaw.  Not only are they some of the nicest people you will ever meet, they have a unique and delicious product that is incredibly versatile.  Obviously great on hot dogs, it is also wonderful on chicken sandwiches, with fried shrimp, and our most recent use of it, on tuna cakes.  It is slightly sweet, tangy, and had a gentle cabbage crunch that sings for summer barbecues!  Surprise, surprise, I like the spicy.  Even better is the jalapeno, but this variety seems elusive and is not always available.

Created right here in Nashville, I am lucky that I can buy this stuff at area Krogers.  But if you do not have a Kroger near you, or your local Kroger hasn't fully stocked their shelves with jars, you are in luck!  You can order Mista Dale's mustard slaw from the website!  Follow them on Facebook to find out where they will be demo-ing next and for great ideas.

Pre-Tournament Menu

Tomorrow the hubs has a Brazilian jiu jitsu tournament.  He registered for the 195 division (that is with the gi on).  That meant we needed to really watch what we at this past week.  He only needed to loose a couple of pounds which is no biggie, but if you weigh in over weight you don't get to compete at all.

So, to make sure everything was good and under control, we took a few easy steps:
1.  Limit carbohydrates.  I don't believe in cutting them out completely, and I absolutely do not believe in the no grain fad running amuck around here.  We stuck with whole grains like brown rice and quinoa.  Also, decreasing the amount of carb intake throughout the day so you are only eating a little bit at dinner.

2.  As little fat as possible, duh.  The hardest part about this is not always taking into consideration the amount of oil you use to cook things in.  I am guilty of it.  You slap some oil in the pan thinking "It's not like I am going to be eating all the oil".  But if you use more than necessary, your food will absorb extra oil that you don't need.

3.  Lean protein and lots of veggies. Also duh.  Lean protein is a given:  chicken breast, fish, etc.  I threw eggs and tofu into the mix to keep our healthy meals from becoming monotonous.  Yes, vegetables have carbs but I don't even think that counts.  They are nutritiously dense and have fiber which obviously fills you up and keeps you full.

4.  No dairy.  I love dairy and generally will not cut it out of a meal plan.  However, in a situation like this, dairy can quickly add fat and calories that you do not need.   This was not a strict rule for the entire day, I just cut dairy out of dinners.

Ok, so really all of those steps are pretty much common sense and "duh" rules.  But sometimes we all need a little reminder about what is going into our bodies.  So what did we eat this week?

Pre-Tournament Menu

Sunday: 

Seared Salmon w/ a BBQ dry rub, quinoa, quick braised kale w/ caramelized onions and roasted garlic

Monday 

Huevos Salad. It is a quick dinner staple in our house:  huge plate of lettuce, salsa, black beans, avocado, corn, and topped with a couple eggs.  I know it sounds odd, but it is like a taco salad; just with eggs instead of meat.

Tuesday

Crock Pot Chicken Cacciatore over brown rice w/ salad

Wednesday

Cauliflower Curry (no milk) w/ hard boiled eggs

Thursday

Roasted garlic herb salmon, broccoli, & quinoa w/ artichokes

Friday

Tofu Stirfry over whole grain pasta

Spinach, Bacon, & Smoked Gouda Quiche

This was the other half of my husband's birthday breakfast, along with sweet potato grits.  It may not seem like the manliest of dishes, but I have yet to meet a dude who doesn't like quiche (whether he admits it or not.)  Louis will happily tell you how much he loves it.  Egg pie with cheese and bacon?  What is there not to like?

Spinach, Bacon, & Smoked Gouda Quiche
1 9-in pie crust
2 C baby spinach, roughly chopped
4 slices thick bacon, cooked and chopped
8 large eggs
1/2 C milk
1/3 C shredded smoked gouda
salt and pepper

   Prick the bottom of the pie crust with a fork.  Pre-bake it at 350 deg F for 10 minutes.
   Add spinach, then bacon, and finally gouda to the pie shell.
   Mix eggs and milk, season with about 3/4 tsp salt and some freshly cracked black pepper.  Pour eggs over filling in pie crust.
   Bake at 350 deg F for 35-40 minutes, until it is set.  Let it rest for a few minutes before cutting.
   Serves 6.