Let food be thy medicine and medicine be thy food. ~Hippocrates

Posts tagged ‘extra virgin olive oil’

How Simple Delicious Can Be: Summer Tomatoes


Ah, the joys of summer tomatoes. I know, you think I’m crazy, but nothing is like a big, juicy sweet tomato mixed with almost anything – but at the very least, fresh basil. Tomato with fresh mozzarella? How about with cucumbers? Garbanzo beans, onion, garlic, vinegar . . .

Just this week, I cut up one of those beautiful tomatoes with cucumbers (sans seeds), Tossed in some aged vinegar, fresh chopped basil and garlic and a spot of extra virgin olive oil. Magnifique!

Another day, I chopped up a tomato, sweet onion, basil (OK, it grows like a weed and I always have tons of it), added oil and vinegar and voila!

How about a can of rinsed and drained garbanzo beans, tomato, broccoli, garlic, olive oil and rosemary?

The combinations are as varied as your imagination can stretch. Add them to chili. Toss them in a pasta salad, just slice them and eat them as it!

Tomatoes are a powerhouse of nutrition. Low in calories and fat; and high in potassium, vitamins A, C and K, folate, choline, phosphorus, calcium, magnesium and even water!

So, slice up a tomato and add anything! Tell me what you came up with. Tomatoes: the incredible, edible and versatile nutritious food. Can’t beat that! Oh, did I mention how good they taste?

Pesto Sauce: easy and delicious!


Pesto ready for pasta

Pesto sauce is a great accompaniment to pasta of course, but yesterday I used it in a baked fish recipe. It was scrumptious! I altered the usual recipe, halving the olive oil, so there would be less “oozing” when the fish was cooked. Why waste this precious extra virgin olive oil?

Here is the standard recipe. In a later post, I will note the changes to this recipe as incorporated into the fish dish.

PESTO SAUCE

2 cups of basil (I prefer to replace 1 cup with parsley for a less potent taste)

3 cloves of garlic

1/3 cup shelled pignoli (pine) nuts

1/2 cup grated parmesan or pecorino romano cheese

1/2 cup extra virgin olive oil

Chop basil/parsley, garlic and pine nuts briefly in food processor. Scrape bowl. Slowly drizzle in olive oil until blended. Add cheese, blend and serve with whole wheat pasta. Remember it goes a long way, so don’t drown the pasta in the sauce. It is used more like a butter. Put a tablespoon on the pasta. It will melt and coat the pasta.┬áIt is hard to find a good tasting whole wheat pasta with a good “bite.” I like Trader Joes’ brand best, especially their thin spaghetti in the cellophane wrapper.

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